Given a paragraph about cooking, and a set of conversational questions and answers about the paragraph, say whether the passage contains sufficient information to answer the follow-up question. Say Yes if it is answerable; otherwise, say No. The paragraph has the prefix 'CONTEXT:'. Each conversation question has a prefix `Q:` followed by the answer prefix `A:`, and the follow-up question has a prefix `FOLLOWUP_Q:`.

[EX Q]: CONTEXT: Wooden blocks are ideal for knife storage because they keep the blades dry (the wood absorbs some of the humidity in the air), preventing rusting. The motion of inserting and withdrawing blades over wood will not noticeably dull them, because you're not actually cutting the wood or indeed even applying any pressure as you do so.A good tip is to use a good quality steel to sharpen your knives with just one or two passes on each side before each use. Wash them with hot water by hand, avoiding dishwashers unless you like replacing your knives annually, then return them to the block once they're fully dried.  <sep>  Q: Does putting knives in a wooden block blade down wear out the blade? A: The motion of inserting and withdrawing blades over wood will not noticeably dull them, because you're not actually cutting the wood or indeed even applying any pressure as you do so  <sep> FOLLOWUP_Q: But I know that when I whittle, cutting the wood wears the blade of a knife down very, very quickly...I wonder why this is different?
[EX A]: No

[EX Q]: CONTEXT: There is not really a turning point. The way that wine goes bad is the process of making vinegar. From wikipedia:The word "vinegar" derives from the Old French vin aigre, meaning "sour wine".The Canadian government limits things that can be sold as 'vinegar' to something with an acetic acid content of 4-12%, so you could do the technical-bureaucratic thing and wait for the acetic acid to get up to 4%.If you aren't hung up on technicalities, then you can use it as soon as it gets sour enough. It is done when all the alcohol has been changed to acetic acid, but it is a bit hard to taste since the acetic flavor dominates.  <sep>  Q: When is homemade wine-based vinegar simply bad wine? A: There is not really a turning point. The way that wine goes bad is the process of making vinegar  <sep> FOLLOWUP_Q: Can I stop the process once it starts?
[EX A]: No

[EX Q]: CONTEXT: Your clarification means a lot -- "baked" potato in the U.S. tends to be a whole potato cooked on its own, where the insides become fluffy and creamy, and is done with larger starchy white potatoes, or sweet potatoes work well, too.Roasted potatoes, on the other hand, tends to be (in the U.S.) be smaller "new" potatoes, waxy potatoes, or even larger starchy potatoes cut up (eg, 'oven fries').The starchy potatoes only really hold up well when roasting if it's very high heat or a short amount of time -- if you're going to be cooking them with the roast as there's going to be moisture in there, I'd go for a waxy potato (eg, Red Bliss).As for the browning -- probably coat them well with oil, and if they're not brown enough for your liking when you pull the roast, as you're going to have to rest it anyway, drain the meat juices, crank the oven up to somewhere around 450F (230C) and leave the potatoes in for a few extra minutes.ps. yes, I know a sweet potato isn't a potato. And I also tend to use Yukon Gold for just about everything, as it makes great baked potatoes, and roasted potatoes (although, not sure how well with a roast at the same time) and they're good in pot roast and stews if you don't add them too early.  <sep>  Q: What are the best potatoes for baking? A: I also tend to use Yukon Gold for just about everything, as it makes great baked potatoes  Q: Are those suitable for baking with a roast that will give a nice golden brown finish on the outside? A: they're good in pot roast and stews if you don't add them too early  Q: Do you have any other suggestions for cooking/baking with potatoes? A: if you're going to be cooking them with the roast as there's going to be moisture in there, I'd go for a waxy potato (eg, Red Bliss  <sep> FOLLOWUP_Q: This is different from Yukon Gold then?
[EX A]:
No