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: I usually don't buy crumbled tofu, but since you have that, I would suggest making tofu burgers. Add another hearty ingredient, like lightly roasted finely chopped walnuts, or baked eggplant cubes. Combine with chopped onions, garlic, grated carrots, and breadcrumbs. Bind with beaten egg. Season with your choice of herbs or spices, such as thyme, oregano, basil. Form into patties, fry lightly in olive oil and sprinkle with tamari (or soy sauce) until both sides are browned. Bake until fully cooked in the oven at 375 degrees. Serve on a bun just like a beef patty. <sep> Q: What can I do with crumbles of uncooked tofu ? A: I would suggest making tofu burgers Q: How can I do tofu burgers ? A: Add another hearty ingredient Q: do you have a suggestion for what ingredients I could add ? A: roasted finely chopped walnuts, or baked eggplant cubes. Combine with chopped onions, garlic, grated carrots, and breadcrumbs. Bind with beaten egg Q: What do I season it with ? A: Season with your choice of herbs or spices, such as thyme, oregano, basil <sep> FOLLOWUP_Q: Once I have the burger, what is the best way to cook it ?
Yes

CONTEXT: Chicken fat is what you want, and--this is important--no cream or milk. Use chicken fat to make a roux, and then chicken stock. This will get you a yellowish colour.For extra bonus points, make your pastry with schmaltz as well. They do this at the gourmet supermarket down the road, and their chicken pot pies fly off the shelves. <sep> Q: How do you get a nice yellow gravy color when making a chicken pot pie? A: Chicken fat is what you want, and--this is important--no cream or milk. Use chicken fat to make a roux, and then chicken stock. This will get you a yellowish colour <sep> FOLLOWUP_Q: Are there any other benefits to using chicken fat?
No

CONTEXT: Generally speaking, frying gives a better crust due to the higher direct heat producing more Maillard flavours. A good, heavy, screaming hot pan is required. Oil the steak, not the pan, with vegetable or groundnut oil (olive oil will burn), and baste with butter towards the end for extra flavour.If your steak is thick, you might try a reverse sear - roast the steak at about 150C until the centre is 10C off your desired doneness level (if you don't have a digital probe thermometer, invest the small amount they cost, it is completely worth it), then sear the outside on your mega hot pan. This avoids you having to overdo the outside just to get the inside right. <sep> Q: Is it better to fry or grill a steak? A: frying Q: What are the benefits of frying a steak? A: frying gives a better crust due to the higher direct heat producing more Maillard flavours Q: How hot would the pan have to be? A: A good, heavy, screaming hot pan is required <sep> FOLLOWUP_Q: What kind of pan would I need to use?
No