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:'.
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Question: 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 other changes could I expect? A: 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 <sep> FOLLOWUP_Q: I still get the flavors this way?

Answer: Yes

Question: CONTEXT: The bottom of the 8" pan is a bit less than half the size. For a 2" deep-dish, there's a 2-inch high (if you take it to the top) 8 circumferential strip for another 16, and presumably the 12" dough is for a flat pizza. At 32 .vs. 36 I'd do the whole box, unless your deep dish isn't really all that deep.I'm also a bit concerned about the "never used" cast iron pan needing some seasoning, but perhaps it's "lodge logic" pre-seasoned. <sep> Q: How much crust mix should I use when making a it for a cast iron pan? A: For a 2" deep-dish, there's a 2-inch high (if you take it to the top) 8 circumferential strip for another 16 Q: Can I make a deep dish pizza with it? A: presumably the 12" dough is for a flat pizza. At 32 .vs. 36 I'd do the whole box, unless your deep dish isn't really all that deep Q: Can I use a cast iron pan for a pizza crust mix? A: I'm also a bit concerned about the "never used" cast iron pan needing some seasoning, but perhaps it's "lodge logic" pre-seasoned. <sep> FOLLOWUP_Q: How much of the crust mix should I use in the pan?

Answer: Yes

Question: CONTEXT: Yes, ceramic knives are the "new thing," but that doesn't make them superior. The problem with ceramic knives is that you can never sharpen them, and, as mentioned in the comments, they may chip. Don't get a ceramic chef's knife or paring knife; the answer to your question is zero.If you really want a ceramic knife, then buy a ceramic bread knife, although you won't be getting any extra performance for the money.Ceramic blade mandolines, however, are great. The ceramic blade will be sharper and hold the edge longer than a steel mandoline, and since you don't sharpen a mandoline anyway, it doesn't matter that ceramic doesn't sharpen. Note, a separate, and good, question would be "what knives do I need?" The answer is it depends, but I concur that you should not buy a "set" of knives. <sep> Q: How many ceramic knives do I need? A: the answer to your question is zero <sep> FOLLOWUP_Q: I like new things, I know, so budgetnotwithstanding, do I want a full set if I can get one?

Answer:
Yes