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:'.

Q: CONTEXT: As long as they aren't spoiled they'll be fine for a crumble/crisp/cobbler. You'll want to have someone else taste them to make sure first. They may need less sugar and less or no precooking. If they are really, really mushy then you might want to add some firmer plums or other fruit to give some texture. <sep> Q: Are mushy plums OK to use in cooking? A: As long as they aren't spoiled they'll be fine for a crumble/crisp/cobbler Q: How do you know if they are spoiled? A: If they are really, really mushy then you might want to add some firmer plums or other fruit to give some texture <sep> FOLLOWUP_Q: Do you have any other suggestions for cooking or baking with fruit?

A: No
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Q: CONTEXT: Nutrition itself is off-topic. However, keep in mind the following:There are many compounds in tea leaves and some dissolve early, and some a little later. At some point (around 5-10 minutes of steeping at ~95C), you will lose majority of the 'good stuff' and continue picking up less desirable compounds. You will notice that while colour might persist, the taste will be come less and less desirable. In some cultures re-using tea leaves is considered a faux-pas because of this.If you find your tea to be too strong after steeping, the best thing is to reduce the amount of leaves for the next time; as opposed to steeping them multiple times. <sep> Q: Steeping green tea leaves - how many times can I steep them, and do they lose flavanoids over steeps? A: At some point (around 5-10 minutes of steeping at ~95C), you will lose majority of the 'good stuff' and continue picking up less desirable compounds <sep> FOLLOWUP_Q: How many times can I use the same tea leaves?

A: Yes
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Q: CONTEXT: So, just answering the new part of the question:You can simply season "over the top" of the existing seasoning. To do this, you'd go through the normal seasoning process, wiping the pan with oil, heating in a 500F oven, wiping again, heating again. This will fill in the "holes" in your seasoning and you'll be able to use the pan again.However, you will also end up with somewhat rough, uneven seasoning on the bottom. This will make things more likely to stick than if you completely reseasoned the pan. You can improve this by scrubbing the bottom of the pan with a mixture of course salt and oil. This will "sand down" the seasoning without completely removing it.You should also ask yourself if maybe the original seasoning of the pan wasn't faulty, given that some of it already scrubbed off. <sep> Q: Is there a way to re-season a cast iron pan if I scrubbed it all off? A: You can simply season "over the top" of the existing seasoning Q: how would I do that? A: To do this, you'd go through the normal seasoning process, wiping the pan with oil, heating in a 500F oven, wiping again, heating again Q: Do I do anything after the heating process? A: sand down" the seasoning without completely removing it <sep> FOLLOWUP_Q: What is "sand down"###?

A:
Yes
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