TASK DEFINITION: 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:'.
PROBLEM: CONTEXT: You could try using a different types of sugar with your soy sauce, perhaps palm sugar. This has that different flavor that your probably looking for. This is also the type of sugar that is commonly used when cooking in Southeast Asian foods, such as Indonesian food. Also the type of soy sauce you are using in the first place, You might want to try a Thai or Filipino style soy sauce, different flavor components. These are probably closer to the Indonesian taste, than say Japanese soy sauces. I find them sweeter and not as salty. Just as an aside, are you finding it difficult to find this sauce? Or do you just want to try making your own? <sep> Q: What other sauces have an Indonesian flavor?

SOLUTION: Yes

PROBLEM: CONTEXT: All of these are natural colorants but also impart a bit of flavor with them.For the raspberry layer you could use a tiny amount of beet juice to really kick the red.For yellow colors you have a few options. Saffron can work really well though I'm not sure what mango/lime/saffron tastes like. Another organic single ingredient is Achiote, which has an extremely mild sweet flavor. It's used for coloring mac and cheese and most processed cheese.Hope these ideas help. <sep> Q: How to make stronger colors in three part pannacotta?###I'd like to make more natural colors any suggestions? A: All of these are natural colorants but also impart a bit of flavor with them Q: Is there some kind of fruit I can use? A: For the raspberry layer you could use a tiny amount of beet juice to really kick the red <sep> FOLLOWUP_Q: Any other suggestions?

SOLUTION: Yes

PROBLEM: CONTEXT: I think grilling is probably a bad plan for duck legs; the fat content is a real danger like you said, and duck legs are tough enough you probably want to confit them or braise them.If you absolutely have to grill them, I would suggest confiting them at 200 degrees for three or four hours first (you could use veggie oil in a pinch) and then resting them in the fridge for a day or so in oil. As for finishing them on the grill, rinse them off gently, re-season if needed, cook flesh side down on a medium heat portion of the grill for a while until mostly heated through, then flip them over on a high heat portion of the grill to crisp up the skin, watching out for flares. <sep> Q: Tips for grilling duck legs? A: I think grilling is probably a bad plan for duck legs Q: What makes you say that? A: the fat content is a real danger like you said, and duck legs are tough enough you probably want to confit them or braise them Q: How long should I confit or braise them? A: If you absolutely have to grill them, I would suggest confiting them at 200 degrees for three or four hours first Q: At what temperature? A: 200 degrees Q: Are there any other steps? A: then resting them in the fridge for a day or so in oil <sep> FOLLOWUP_Q: What abouy the grilling process?

SOLUTION:
Yes