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 Input:
CONTEXT: Chilis supply 2 things, chili flavor and heat. The flavor comes from the flesh while the heat comes from the seeds and especially the membrane that connects the seeds to the flesh. Ordinarily when someone wants to reduce the heat of a pepper I would suggest cutting it open and removing the seeds and membrane, however that's pretty much impossible with a dried pepper. My recommendation in this case would be to put the chipotles in whole, then remove them after cooking is done. Put the peppers in after all the other ingredients, just before simmering, then try to avoid stirring it if you can avoid it - be gentle so you don't burst the peppers open. Once the cooking is done you fish them out with a spoon and you can serve them as a side to the heat lovers if you like.  <sep>  Q: What effect does removing previously-dried peppers from a sauce have? A: Put the peppers in after all the other ingredients, just before simmering, then try to avoid stirring it if you can avoid it - be gentle so you don't burst the peppers open  Q: Do I then take the peppers out? A: Once the cooking is done you fish them out with a spoon and you can serve them as a side to the heat lovers if you like  Q: How many peppers should I use? A: Chilis supply 2 things, chili flavor and heat. The flavor comes from the flesh while the heat comes from the seeds and especially the membrane that connects the seeds to the flesh  Q: can I take the seeds out of the peppers for less heat? A: Ordinarily when someone wants to reduce the heat of a pepper I would suggest cutting it open and removing the seeds and membrane, however that's pretty much impossible with a dried pepper  Q: Are there any other spices or peppers I should use? A: My recommendation in this case would be to put the chipotles in whole, then remove them after cooking is done  <sep> FOLLOWUP_Q: any other suggestions?

Ex Output:
No


Ex Input:
CONTEXT: This really depends on the locale. For example in Seattle we have a couple of Washington State grain farms and mills that do sell their product at farmer's markets. If you have trouble tracking down a miller directly, you might do well to ask at your local natural foods co-op if they can source this or direct you to people who can help. Another place to ask would be at your best local artisanal bakeries, as they may well be using local flours.  <sep>  Q: I was wondering Where can I get local grains in bulk? A: This really depends on the locale  <sep> FOLLOWUP_Q: Is there a good source to buy them online?

Ex Output:
No


Ex Input:
CONTEXT: The "solid vegetable oil" you're describing sounds like Crisco (shortening), which you can find in any US grocery. You could also try refined coconut or palm kernel oil, both of which are solid at room temperature.Another possibility to note is that the butter may be fine, but maybe the chickpea flour you're obtaining in the US is different.  <sep>  Q: What's the best replacement for "solid vegetable oil" in pastry recipes? A: u ca  Q: Can you help me find a replacement for the solid vegetable oil in a Persion recipe? A: The "solid vegetable oil" you're describing sounds like Crisco (shortening), which you can find in any US grocery  Q: Would coconut oil change the flavor of what I am making? A: f which  Q: Hoe is Crisco shortening different than Lard? A: Another possibility to note is that the butter may be fine, but maybe the chickpea flour you're obtaining in the US is different  <sep> FOLLOWUP_Q: Would butter work as a substitute?

Ex Output:

Yes