TASK DEFINITION: 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:'.
PROBLEM: CONTEXT: Yes, it can go bad.It's pretty much the same as the way flour can go bad: the fats can go rancid. Grains are mostly starch, but they contain enough fat for rancidity to be a noticeable problem. There's a huge amount of variability in how long that takes, though. If it's airtight and kept in a cool, dark place, it'll last much longer than the best before date. But if it's been exposed to air, light, or heat, it can go pretty fast, perhaps even before the best before date.So, smell it. If you detect any unpleasant smells, you probably don't want to eat it. Even if you don't smell anything obvious, it could still be subtly rancid, so if you're planning on serving it to anyone, you might want to cook a small bit to test. <sep> Q: Does polenta go off'? A: it can go bad Q: How can I tell if it's bad? A: smell it. If you detect any unpleasant smells, you probably don't want to eat it Q: What if it doesn't have any odor? A: Even if you don't smell anything obvious, it could still be subtly rancid Q: Do you think I should just throw the box away says the best before date has long perished? A: If it's airtight and kept in a cool, dark place, it'll last much longer than the best before date <sep> FOLLOWUP_Q: Do you know what the average shelf life is for polenta by any chance?

SOLUTION: No

PROBLEM: CONTEXT: Use part of the shell you just cracked to scoop it up; it will attract the broken bit.Also, if you frequently end up with bits of shell in your eggs, you should revise your cracking technique. Eggs should be cracked on a flat surface (countertop or plate) not a sharper surface like the edge of a bowl. <sep> Q: I was wondering how to remove bits of egg shell from a cracked egg?

SOLUTION: Yes

PROBLEM: CONTEXT: With online meat shopping in the UK you have to go with the reputation of the source, there's no grading system which you can refer to. Top end butchers and grocery stores carry top end beef, and most of the time you do get what you pay for. Many supermarket chains have premium labels, ie Tesco Finest and Sainsbury's Taste The Difference, which are definitely much better than their regular stuff, but I think the best mainstream grocery store premium brand for meat is Coop. At the end of the day there's no substitute for getting your own eyes on the meat you are buying, so I would recommend you try local butcher shops. There's still plenty of them around in the UK, and the quality varies dramatically. There are some that will pawn off legs of lamb that are about to turn, and others which control their entire supply chain and have some of the best meat in the world. You just have to try a few and see. <sep> Q: As a consumer in the UK, how can I choose well marbled beef? A: Top end butchers and grocery stores carry top end beef, and most of the time you do get what you pay for Q: Since meat is heavy, I prefer to make my purchases online, do you know of a good online source? A: With online meat shopping in the UK you have to go with the reputation of the source, there's no grading system which you can refer to Q: Do you suggest I buy meat from the US? A: At the end of the day there's no substitute for getting your own eyes on the meat you are buying, so I would recommend you try local butcher shops <sep> FOLLOWUP_Q: When I approach butchers at say, Smithfield Market, they conflate quality with country of origin, is it because consumers are afraid of horsemeat?

SOLUTION:
Yes