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: I would use any uncolored brandy made from distilled fruit. Himbeergeist, sliwowitz, or what you can lay your hands on. Kirsch doesn't taste much like cherries, and I suspect that it functions more as a solvent for some of the aroma in the spices than for adding its own taste. Even though it does contribute a bit, the taste will be subtle, and other slight fruity notes from a different fruit brandy will blend with the heavy spices just as well. In a pinch, you could use a colored brandy too, like Chantre. But it will add more of its own flavor, and while it can make a good combination, it will be further from the original than a random obstwasser. I would avoid any liqueurs, they will add way too much foreign taste, and also won't have enough alcohol to solve the spices in the same way. <sep> Q: Are there substitute for Kirsch in Leckerli (Basel Lackerli) cookies? A: In a pinch, you could use a colored brandy too, like Chantre Q: Would that change the consistency of the cookie dough? A: But it will add more of its own flavor Q: What kind of colored brandy would you recommend? A: Chantre Q: Is that a cherry brandy? A: it will be further from the original than a random obstwasser <sep> FOLLOWUP_Q: What flavor brandy is it?
[EX A]: No

[EX Q]: CONTEXT: How about some thinly-sliced peaches? Seems relevant to the Southern theme and complementary to both the heavier bourbon flavor and the other fruity notes.You could sub out the agave for peach syrup if you want to live on the edge.Rhubarb is also a Southern classic that could be an interesting addition. But I don't know how you'd implement that. <sep> Q: Hello!###I am trying to figure out how to change a soutthern themed cocktail for a party###it has orange juice, bourbon, aperol, agave syrup, and a dash of bitters###any ideas for me? A: How about some thinly-sliced peaches Q: do peaches work well with bourbon? A: complementary to both the heavier bourbon flavor and the other fruity notes <sep> FOLLOWUP_Q: That makes sense, any particular type of peach I should use?
[EX A]: No

[EX Q]: CONTEXT: Yes, you can detect the difference. How much of a difference will depend on the quality of both the imitation and of the real thing.That said, it's difficult if not impossible for me to pick out the differences in baked goods. So I keep both around, and use the (much cheaper) imitation stuff for baking, and the real stuff for sauces, icing, custards, milkshakes, etc.Incidentally... In a pinch, bourbon makes a half-decent substitute for vanilla. <sep> Q: What is the functional difference between imitation vanilla and true vanilla extract? A: it's difficult if not impossible for me to pick out the differences in baked goods <sep> FOLLOWUP_Q: Why is it difficult? One is chemically made and the other is an extract
[EX A]:
No