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:'.

CONTEXT: I agree with yossarian, if I question it, I chuck it. Although in this case, the salmon probably will not harm you, it might just taste bad. Loss of moisture (freezer burn), taking on of flavours, etc. I wouldn't eat it because it wouldn't taste great. My father-in-law would eat it, because you don't throw out food (his rule). Bottom line, if it has been in the freezer for those two years straight, it won't give you food poisoning or harm you. It's just a matter of palate. But rest assured, it won't taste great. <sep> Q: Can I still eat this fish?### I just found a couple of salmon fillets in my freezer that seem to have been there for about two years. Are they still edible, or should I bin them? A: if it has been in the freezer for those two years straight, it won't give you food poisoning or harm you <sep> FOLLOWUP_Q: So I can still eat these?
Yes

CONTEXT: How about some thinly-sliced peaches? Seems relevant to the Southern theme and complementary to both the heavier bourbon flavor and the other fruity notes.You could sub out the agave for peach syrup if you want to live on the edge.Rhubarb is also a Southern classic that could be an interesting addition. But I don't know how you'd implement that. <sep> Q: Hello!###I am trying to figure out how to change a soutthern themed cocktail for a party###it has orange juice, bourbon, aperol, agave syrup, and a dash of bitters###any ideas for me? A: How about some thinly-sliced peaches Q: do peaches work well with bourbon? A: complementary to both the heavier bourbon flavor and the other fruity notes <sep> FOLLOWUP_Q: That makes sense, any particular type of peach I should use?
No

CONTEXT: Overly sour yogurt is a sign of inconsistent inoculationCheck the type of culture you are using, and ensure you are keeping the yogurt above 37C for more than six hours. The yogurt should finish as a solid lump that resists pouring, not a thick liquid, or a lumpy pastePouring off the whey and straining the yogurt makes it more creamy and taste sweeterThickeners are not required, just complete inoculationFor sweet yogurt dishes I mostly use sour berries (blackberry, raspberry etc) so it is expected to be somewhat sour anyway <sep> Q: How to reduce the natural sourness of homemade frozen yogurt? A: Pouring off the whey and straining the yogurt makes it more creamy and taste sweeter Q: Do I need to cook it to separate the whey out or just leave it to drain for a certain amount of time? A: Check the type of culture you are using, and ensure you are keeping the yogurt above 37C for more than six hours <sep> FOLLOWUP_Q: Once I have the sourness out will I be able to add other flavors like chocolate and caramel to make more varieties?
Yes