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:`.

CONTEXT: They're good pretty much forever. There is not enough available water for things to grow in there. Mind you, the more aromatic and subtle parts of the flavor will dissipate over time. The sugar absorbs water, giving the combination a very low water activity, meaning there's little water available for microorganisms to use in growth. As long as your flavoring pieces are small and well mixed with sugar they will not spoil.  <sep>  Q: How long is sugar (mixed with minor ingredients) good for? A: They're good pretty much forever. There is not enough available water for things to grow in there  Q: I mixed them over a year ago, would it still be good? A: As long as your flavoring pieces are small and well mixed with sugar they will not spoil  Q: Some I mixed with lemon/orange zest, will that pose a problem? A: As long as your flavoring pieces are small and well mixed with sugar they will not spoil  <sep> FOLLOWUP_Q: Are you sure it will be safe to use?
Yes

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?
No

CONTEXT: It's hard to say exactly how long it will take to overprove because there are many variables involved - the amount of yeast, salt and enrichment in your dough, and the room temperature for example. However, it should be fine to ferment overnight, if you cover it well and put it in the fridge.  <sep>  Q: How long will a bread ferment last before it is no good? A: It's hard to say exactly how long it will take to overprove because there are many variables involved  Q: What are some of the variablees? A: the amount of yeast, salt and enrichment in your dough, and the room temperature for example  Q: Can I start it the night before and use it the next day? A: it should be fine to ferment overnight, if you cover it well and put it in the fridge  <sep> FOLLOWUP_Q: Do I put it in the fridge right away?

No