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: In my experience, that is completely normal and will not harm its flavor at all. You just need to warm it up before serving so that you can re-mix / emulsify your sauce / dressing. It congeals in the fridge much like any other fat will (think butter or bacon grease). Apparently, extra virgin olive oil may suffer from condensation in the bottle affecting the flavor. It may also turn cloudy. But in general, you should be fine. Even if it does go bad, it should just affect the flavor and not be harmful, just gross. So if it tastes bad, toss it. Otherwise you're fine. Note: I'm just talking about the oil going rancid, not anything else you might mix with it. <sep> Q: Is it okay to refrigerate olive oil? A: In my experience, that is completely normal and will not harm its flavor at all. You just need to warm it up before serving so that you can re-mix / emulsify your sauce / dressing Q: I read that it was be stored for up to 3 months, is that true? A: Apparently, extra virgin olive oil may suffer from condensation in the bottle affecting the flavor. It may also turn cloudy <sep> FOLLOWUP_Q: Is it bad to refrigerate olive oil to the point it solidifies?

A: Yes
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Q: CONTEXT: In the Caribbean and other Rum producing areas, you find Rum in all sorts of recipesIt is sometimes an unusual flavour pairing, but not necessarily bad. In savoury cooking it adds a semi-burnt sweetness, more like toffee or butterscotch than straight RumCaribbean and Mexican cooking is well blended and harmonious with many common ingredients (chilli, coriander, avocado etc.)Considering the popularity of spicy jerk meat and Rum, the Rum Fajitas would be an interesting experiment <sep> Q: What does adding dark rum give to a fajita stir-fry?

A: No
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Q: CONTEXT: Most pestos use olive oil, which solidifies at around 6 degrees celsius - just over the temperature of the average fridge. The shop-bought pestos you buy probably adulterate the olive oil with other kinds of oils.In any case, you'll be able to eat your pesto just by leaving it out at room temperature for a few hours, or by just scooping it out and adding to your hot pasta. <sep> Q: i cooked pesto yesterday and today i see it turned solid. do you know why? A: Most pestos use olive oil, which solidifies at around 6 degrees celsius - just over the temperature of the average fridge <sep> FOLLOWUP_Q: do you think it is safe to eat that pesto

A:
No
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