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: I love capers and add them to different foods when I think it suits it. I'd much rather eat tartar (not tarter) sauce with capers than pickles in it. But them I'm not a fan of tartar sauce (maybe because of the pickles). If you add capers, rinse them first to remove excess salt, pat water off between a paper towel and chop finely. I think a tiny bit of finely grated raw garlic would suit it nicely. Let the flavours meld together in the fridge for a few hours too. <sep> Q: Are capers a substitute for pickles in a tartar sauce? A: I'd much rather eat tartar (not tarter) sauce with capers than pickles in it Q: Is it true that the pickles gives an after taste? A: But them I'm not a fan of tartar sauce (maybe because of the pickles Q: What is the reason why you will rather eat tarter with capers than pickles? A: I love capers and add them to different foods when I think it suits it <sep> FOLLOWUP_Q: Do capers have any advantage over pickles?

SOLUTION: Yes

PROBLEM: CONTEXT: It sounds very much like you didn't manage to completely dissolve the sugar. It's also possible to get a bad texture from ice crystals in your ice cream, but I don't think you'd describe it as gritty or sandy, just icy.It can be rather difficult to dissolve that much sugar in liquid, especially if it's cold straight from the fridge. You might want to try heating it gently and stirring, and being careful to go until there's no undissolved sugar hiding at the bottom. That does make the chilling take a bit longer, probably more like 4-8 hours or overnight, not just 1-2 hours. But in my experience heating to dissolve is pretty much standard in ice cream recipes, presumably because it's about the only way to do it easily. <sep> Q: My homemade ice cream texture is gritty/sandy, any advice? A: It sounds very much like you didn't manage to completely dissolve the sugar Q: How should I do this? A: You might want to try heating it gently and stirring, and being careful to go until there's no undissolved sugar hiding at the bottom <sep> FOLLOWUP_Q: Should I add the cream as the next step?

SOLUTION: No

PROBLEM: CONTEXT: Red lentils have no skin and are thus more absorbent. They literally sucked up the wee bit of water clinging to them along with their neighbors. Surface tension of the water couldn't be broken by the light-weight pulses. When crumbled apart, the brick doesn't feel pasty, no? Next time maybe pour lentils into water; either way, no harm to finished dish. <sep> Q: What made these red lentils 'brick' together? A: Red lentils have no skin and are thus more absorbent. They literally sucked up the wee bit of water clinging to them along with their neighbors Q: Should the be washed first? A: Next time maybe pour lentils into water; either way, no harm to finished dish Q: How can I prevent this from happening in the future? A: Next time maybe pour lentils into water <sep> FOLLOWUP_Q: Once I poured the water in they started to stick together, should I use hot or cold water?

SOLUTION:
No