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: For ramen, udon, and soba, it is not uncommon for Japanese restaurants to use multiple broths for layered flavors.My friend is from Yamagata in Japan and several of her favorite Udon places will make a sturdy broth with dashi as well as pork and chicken stocks. When I make noodles at home, I almost always start with dashi and fortify with chicken or pork stock. While the aroma of a good dashi is strong, often times it isn't solid enough to feel full-bodied. Try adding other stocks/broths and see where that gets you. Use neckbones and feet if you make your own pork stock. <sep> Q: I had delicious Udon soup at a Japanese restaurant, and my attempts to recreate have failed. what am I missing? A: Try adding other stocks/broths and see where that gets you Q: Would you add chicken, beef, or both? A: it is not uncommon for Japanese restaurants to use multiple broths for layered flavors Q: What else should I know about it? A: Use neckbones and feet if you make your own pork stock <sep> FOLLOWUP_Q: Should I use soy?
Yes

CONTEXT: Your ribs will have a lot less flavor if you do not use a dry rub. However you can minimize some of the time (and only a bit of the flavor) by putting on the rub, wrapping in foil, and immediately putting them in the oven or on the grill. The process of putting your rub together probably takes only about 5 minutes - it's the fridge time that takes a while.Sitting in the fridge allows some of the flavors to permeate, and if you used a more permeable material could allow your ribs to air out a bit. These are good things, but for my rib recipe I don't put the ribs in the fridge and they still taste great. I also don't put the barbecue sauce on until about the last 20 minutes of oven time, when the foil comes off and the sauce goes on. Until then the ribs stay in the foil.I looked up North Carolina (which uses a sauce that isn't tomato based in the eastern part of the state), South Carolina (a mustard sauce), Texas, Memphis (which uses no sauce), Kansas City (tomato based-sauce that is rather sweet) - all of them used a dry rub even with wide variations on the sauce and for both beef and pork ribs. <sep> Q: Is dry rub necessary in making bbq ribs?###is there an alternate method rather than the dry rub A: Your ribs will have a lot less flavor if you do not use a dry rub <sep> FOLLOWUP_Q: will the ribs taste the same if i just lather them with some bbq sauce and then cook them
No

CONTEXT: English toffee is very chewy - the kind of stuff that glues your teeth together! Once it has been cooked and set, it's not easy to handle and wouldn't be easy to chop up for a cookie recipe. You'd possibly be better off with some kind of fudge which is easier to handle but will still hold its shape in a cookie. <sep> Q: hELLO###How can I substitute English Toffee in cookies? A: better off with some kind of fudge which is easier to handle but will still hold its shape in a cookie. Q: What about Toffifee candies? A: English toffee is very chewy - the kind of stuff that glues your teeth together! Once it has been cooked and set, it's not easy to handle and wouldn't be easy to chop up for a cookie recipe Q: But surely fudge would have a different texture and it wouldn't be the same cookie? It seems like the toffee is an important part of the texture. A: You'd possibly be better off with some kind of fudge which is easier to handle but will still hold its shape in a cookie. <sep> FOLLOWUP_Q: Would I cook the cookies for the same amount of time?
No