instruction:
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:'.
question:
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?
answer:
Yes

question:
CONTEXT: The brown stringy fibers form in the avocado flesh after it is bruised or the avocado is past ripe.The way to avoid this is to plan ahead. Buy your avocados when they are green and very hard. Try to select ones that have not been abused (at least if you see one being knocked around, take a different one). When you get the avocados home, set them aside in a safe place for a couple/few days, & don't drop or manhandle them in the meantime. When they are ripe (yield slightly to gentle pressure, as they say) you have a couple days to use them. Putting them in the refrigerator can prolong their niceness a little bit if you are not quite ready to use them. Unless some mishap befell them before purchase, they should be beautiful and without those horrible stringy lesions. <sep> Q: How do I choose to avoid brown stringy fibres in avocado? A: The way to avoid this is to plan ahead Q: What do you suggest is a good timeline to avoid them? A: Buy your avocados when they are green and very hard. Try to select ones that have not been abused <sep> FOLLOWUP_Q: Alright. And how long should I wait before I can use them?
answer:
Yes

question:
CONTEXT: One of the first things I learned in Indian cooking is that the combination of tomatoes, onions and ginger is self-thickening. As time went by, I realised that the thickening effect is far more noticable with old varieties of tomatoes - "beef" tomatoes and a lot of the modern varieties are difficult to thicken unless partially fried first.Despite the absence of ginger, I suspect that the thickening is purely a natural action between the tomatoes and the onion, and that the tomatoes used were some particularly nice old variety. <sep> Q: Why did my tomato soup turn thick and brownish? A: One of the first things I learned in Indian cooking is that the combination of tomatoes, onions and ginger is self-thickening Q: The above combination with garlic, onions, spices can't be all wrong, can it? A: beef" tomatoes and a lot of the modern varieties are difficult to thicken unless partially fried first Q: What went wrong with the color? A: Despite the absence of ginger, I suspect that the thickening is purely a natural action between the tomatoes and the onion, and that the tomatoes used were some particularly nice old variety <sep> FOLLOWUP_Q: the soup thickened (a bit like jelly) can I thin this out?
answer:
No