instruction:
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:'.
question:
CONTEXT: Butter is at most 82% oil and the rest is water. So, you're going to need to add more butter for the same amount of oil. Besides, you need to adjust the liquid content accordingly since you are going to have more water than you planned.If you are going to use the same amount of oil, then it will not make any difference other than the taste. Just make sure they are of same state (i.e. melted butter instead of vegetable oil or vice versa) <sep> Q: Substituting butter for oil: Does it matter for baked goods? A: Butter is at most 82% oil and the rest is water. So, you're going to need to add more butter for the same amount of oil Q: Do you know how I would do that? A: you need to adjust the liquid content accordingly since you are going to have more water than you planned <sep> FOLLOWUP_Q: Will it have a buttery taste?
answer:
No

question:
CONTEXT: Pepper sauces usually deliver an aroma (from the peppers), some sweet/sour/salty element (from the pickling ingredients mostly), and heat (from the peppers). A hotter pepper will not necessarily be stronger in aroma, so using this kind of super hot pepper alone can end you up with a sauce that is hot but poor in flavor. Also, given that capsaicin is very soluble in fat but not very soluble in water/vinegar, such a sauce will have a very uneven distribution of heat and will likely end up with a very harsh, unpleasant heat no matter how diluted - similar to throwing chile powder into a lean soup. <sep> Q: How much pepper sauce could you get out of a Carolina Reaper?###If you can get one pepper and let's say for arguments sake assume that this pepper is 1 500 000 SHU. ###How much sauce could you actually make from one such pepper? A: A hotter pepper will not necessarily be stronger in aroma, so using this kind of super hot pepper alone can end you up with a sauce that is hot but poor in flavor <sep> FOLLOWUP_Q: How would this influence the amount of sauce you could make?
answer:
Yes

question:
CONTEXT: Agree that planted herbs are great but you say you've tried that. I kill about 1/4 to 1/2 what I plant, but those that live thrive and get bigger. After a big push just over a year ago I have an endless supply of thyme, rosemary, lemon balm and a dozen sage varieties. I do think it helps if you use them sparingly in their first season so they can get established. I don't know where you live, but if in a city or anywhere near a foreign enclave you might find herbs at an Asian market or other international market much cheaper. It's $4-6 for tiny plastic container of cilantro or mint at my local grocery, for instance, but at the Vietnamese and Chinese markets it's usually 0.50 - $1.25 for a big bunch.To make any leafy green herb last longer in the short term wrap them in a wet paper towel and put that in a plastic bag.You can freeze what you don't use in small ice cube trays for easy serving / use later. I especially like this for basil and mint. You can also buy pre-frozen herbs. You can also dry them - air dry upside down, accelerate by drying them in the oven on low (very low) or use a food dehydrator. <sep> Q: I have too many herbs grown right now, how can I maintain the supply cheaply? A: I don't know where you live, but if in a city or anywhere near a foreign enclave you might find herbs at an Asian market or other international market much cheaper Q: I already have the herbs, I was hoping you could tell me how I can keep them longer before they go bad, any tips? A: To make any leafy green herb last longer in the short term wrap them in a wet paper towel and put that in a plastic bag <sep> FOLLOWUP_Q: Do you keep them in the towel, in the bag, in the refrigerator?
answer:
Yes