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:'.
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Question: CONTEXT: I assume you're making normal maki (nori side out) and not California rolls.Are you leaving a 1/2 inch or so of blank nori (no rice) on the outside edge (the edge that you roll last)? If you slightly wet the bare edge of the nori with a little water on your finger it should help it stick together. <sep> Q: How do I stop sushi rolls from opening up? A: leaving a 1/2 inch or so of blank nori (no rice) on the outside edge <sep> FOLLOWUP_Q: What is causing that to happen?

Answer: Yes

Question: CONTEXT: No recipe alteration needed.Fried meatballs will develop more of a crust, and thus more flavour through the Maillard reaction. In any case, unless you're making tiny meatballs (or finishing their cooking in a sauce of some sort), they're going to need to be finished via baking anyway.I would only do the baking method if I had to make an enormous quantity at once. For home cooking I always fry then bake. <sep> Q: What would be the difference between frying vs baking meatballs? A: Fried meatballs will develop more of a crust, and thus more flavour through the Maillard reaction <sep> FOLLOWUP_Q: What are the circumstances where you would choose one method over the other?

Answer: Yes

Question: CONTEXT: I'd avoid a coagulant if you can, it will likely keep this dense on whats already a rather dense sounding dish.Personally, I'd beat loads of air into your sour cream/cream cheese mixture and serve a small whipped dollop of it. It will keep it light and still offset your spiciness a little. If the pork chili is the star, keep it complimented but not complicated. <sep> Q: What kind of cooling garnish is like ice cream but doesn't melt? A: Personally, I'd beat loads of air into your sour cream/cream cheese mixture and serve a small whipped dollop of it Q: Do you think that would go well with chili? A: It will keep it light and still offset your spiciness a little Q: How do I go about beating air into sour cream? A: small whipped Q: How long do you think that would resist melting? A: If Q: Do you think it would last longer if I added some arrow root as a coagulant? A: I'd avoid a coagulant if you can, it will likely keep this dense on whats already a rather dense sounding dish <sep> FOLLOWUP_Q: Would it be a nice touch if I blended the sour cream with some bacon bits before whipping it?

Answer:
Yes