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:'.

Input: Consider Input: CONTEXT: Substitution in preserved foods are generally considered unsafe. Food chemistry is a complicated affair, and cooking is inherently imprecise. Sure, you can find a way to reduce the pH to that of the original recipe. But a salami is a fermented food. Your pH might be the same, but other things will change, for example the composition of the available sugars, and you can catch a different strain of bacteria. Safe preservation recipes have either been extensively tested in a lab, or used for centuries. Making a small change can destroy the delicate balance which leads to a tasty, safe food. The solution here is to look for another recipe, one which is safe but does not contain wine. For something as risky as cured meat, I'd suggest not getting some random recipe off the Internet, but choosing from a book, or maybe from the blog of a known, respectable author. This way, you get both good taste and safety, things which are hit-and-miss when making your own substitutions. <sep> Q: What can you substitute for wine when making homemade salami? A: The solution here is to look for another recipe, one which is safe but does not contain wine Q: Most of the recipes I found use wine. Would citric acid work as a replacement? A: Substitution in preserved foods are generally considered unsafe <sep> FOLLOWUP_Q: So is the wine used as a preservative?

Output: Yes

Input: Consider Input: CONTEXT: Garlic flavors are soluble in oil, simply chopping up garlic and putting it in with the rice will not distribute the flavor well. I would recommend you chop the garlic finely and then infuse into a tablespoon of oil or butter by putting the pan on very low heat for a few minutes. Then add the rice and stir to coat the grains with the infused oil before adding water and cooking as normal. How much garlic to use depends on how strong your garlic is and how garlic-y you want it to taste. 5 tbsp of rice isn't much, for a medium garlic flavor using average strength garlic a whole small clove or half a large is probably enough. With the garlic I grow I'd add a few slices from a clove at most. Another option would be to cook the rice and then stir in the garlic infused oil afterwards, The benefits to this option are that you can drain the rice after cooking without all the flavor going down the drain. <sep> Q: What is the best way to infuse garlic flavor in the bland brown rice? A: I would recommend you chop the garlic finely and then infuse into a tablespoon of oil or butter by putting the pan on very low heat for a few minutes Q: How much would you use for 5 tbs of uncooked rice? A: How much garlic to use depends on how strong your garlic is and how garlic-y you want it to taste Q: Do you have any tips to make the dish flavorful but not over powering? A: for a medium garlic flavor using average strength garlic a whole small clove or half a large is probably enough Q: How do I process it for cooking? A: I would recommend you chop the garlic finely <sep> FOLLOWUP_Q: Can I store any I dont use?

Output: No

Input: Consider Input: CONTEXT: Everyone gave thoughtful and helpful answers, but when I went to get to cooking this weekend, I discovered that the problem I've been experiencing was actually another issue altogether. My problem was undercooking, plain and simple. I did incorporate Dani and ChernoffDad's techniques, and I can't say that they didn't help. However, the samples I tasted partway through cooking were not unlike my typical results. It was after extended cooking that these guys really softened up to my liking. <sep> Q: What is the trick to making fluffy matzo balls? A: extended cooking Q: Is this the way to make them light and fluffy? A: My problem was undercooking, plain and simple Q: Will I be able to eat with a knife and fork? A: o <sep> FOLLOWUP_Q: Do you think I will lose flavor if I use seltzer water?
Output: Yes