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: If I have to cook for a big group, 9 times out of 10, I go for scampi.But if you use scampi as the second course, I'm not sure what to serve it with.(I make it as an entree). Rice or bread, I'd say. I've never tried it with baked potatoes, but maybe it could work; or other options of course.But I don't know if two times fish (in a broad meaning) works for you.You can also make your meat in advance (stewing, ragout (of chicken, in vol-au-vent), meatballs) so you just need to warm it.Edit: Oops, I just saw that this is an old question... <sep> Q: I need help to plan a Menu for 10 people. I want to start off with an appetizer. any suggestions? A: If I have to cook for a big group, 9 times out of 10, I go for scampi Q: That sounds great? what is in it? A: I make it as an entree Q: That sounds great I will do that. Now I am Italian and was wondering what pasta second courses you could recommend? A: Rice or bread, I'd say. I've never tried it with baked potatoes, but maybe it could work; or other options of course <sep> FOLLOWUP_Q: I was hoping to make my second course the main course. Any other ideas? I would like something more filling.

Answer: Yes

Question: CONTEXT: Sadly, baked potatoes are one of those foods that are only truly at their peak when first baked. Either re-baking them or microwaving them will give the least bad results for reheating.Your better bet, however, is to give them a new life, for example as potato pancakes, hash browns, as an ingredient in a hash, or similar application. While they won't have the same quality as a fresh baked potato, these can be very good dishes. <sep> Q: How to reheat a baked potato? A: Sadly, baked potatoes are one of those foods that are only truly at their peak when first baked. Either re-baking them or microwaving them will give the least bad results for reheating Q: Which do you think does better? A: Your better bet, however, is to give them a new life, for example as potato pancakes, hash browns, as an ingredient in a hash, or similar application <sep> FOLLOWUP_Q: Which way of using the potatoes again do you like best?

Answer: Yes

Question: CONTEXT: It is true, in my experience. However, if your recipe does not require salt, you should not be adding it, of course. Removing moisture from onion with the aid of salt helps it reach its desired state (brown or translucent, as desired) faster.I am most familiar with the use of onion in Indian cooking. I generally add a pinch or two of salt to onion when I start sauteing it. Onion starts sweating as soon as you add salt and start stirring. The reason that salt draws out moisture from onion is osmotic pressure. The surface of the onion acts as a semipermeable membrane barrier. Since the solution outside the onion is more concentrated with respect to salt, water moves out of the onion to the general liquid side, to balance the osmotic pressure on either side of the onion surface. <sep> Q: Is there any advantage to adding salt to onion while frying? A: Removing moisture from onion with the aid of salt helps it reach its desired state (brown or translucent, as desired) faster Q: Why is removing moisture from onion important, for texture? A: helps it reach its desired state (brown or translucent, as desired) faster Q: So, timing - Is there any advantage to adding salt to onion while frying itself rather than adding it the last? A: Onion starts sweating as soon as you add salt and start stirring Q: How much salt to add for a medium sized onion? A: add a pinch or two of salt to onion <sep> FOLLOWUP_Q: Ah, some go heavy, a tablespoon or more, and do you add pepper with?

Answer:
No