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: To get ground seeds I usually pound the whole pods once or twice in a mortar. The seeds should separate from the husk easily then. Remove the entire pod from the mortar, and grind the seeds.Is this recipe for a marinade? You might get away with just crushing the pods, not separating the husk and seeds. <sep> Q: Recipe asks for "15 cardamom pods, crushed". Do I keep the shells? A: To get ground seeds I usually pound the whole pods once or twice in a mortar Q: are they easily removed? A: The seeds should separate from the husk easily then <sep> FOLLOWUP_Q: Are there any other used for the shells?
No

CONTEXT: As with all fish, just don't cook it any longer than necessary - all you need is long enough to get the temperature up (to 145F/63C), and anything past that is just overcooking. Boiling is a really fast cooking method, and simmering or poaching is not much slower. Note that this also means removing it from the water as soon as it's done, since the water is way above the necessary temperature and will easily overcook seafood even if it's removed from the stove.Tiny fish like you mention will probably be done in only a minute or two, similar to small. The best way to tell, though, is not to use a timer but to directly check the fish: it should be opaque and flaky. (For small fish, those aren't very big flakes, but you could still pull it apart or bend it and tell.) <sep> Q: How to cook small fish(unfrozen and frozen) in water without overcooking? A: all you need is long enough to get the temperature up (to 145F/63C <sep> FOLLOWUP_Q: What if the anchovies, sardines or whitebait are cooked from frozen(due to perishability), how long should they be simmered for in this case?
Yes

CONTEXT: You are probably stirring the pudding too much. Cornstarch starts thickening at about 205F/95C. Once the pudding has got to that point and has thickened, stop stirring, otherwise you will interfere with the starch formation that causes the thickening. Using electric beaters probably means you are missing the point when the pudding has thickened and quickly beating the living daylights out of any starch formation that has occurred.It may also be the case that you are beating so much air into the pudding that it just doesn't get hot enough to activate the cornstarch in the first place. I would use @ecnerwal's suggestion of a double boiler, along with a balloon whisk, and some patience. <sep> Q: Why won't my pudding thicken up? A: You are probably stirring the pudding too much Q: Will over stirring cause it not to thicken? A: Cornstarch starts thickening at about 205F/95C. Once the pudding has got to that point and has thickened, stop stirring Q: I've already doubled the corn starch, should I try adding even more corn starch? A: Once the pudding has got to that point and has thickened, stop stirring, otherwise you will interfere with the starch formation that causes the thickening Q: I am cooking it on hotplates, do you think that could be the problem? A: I would use @ecnerwal's suggestion of a double boiler, along with a balloon whisk, and some patience <sep> FOLLOWUP_Q: Where would I get a double boiler?
No