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:'.

[Q]: CONTEXT: The easiest thing to do is to chop them up, and preserve them in an acidic solution that you allow to ferment a little. Then, just keep it in the fridge as long as you like. Additionally, the onions will become tastier, easier to digest and will have an improved nutritional profile.The acidic solution can be any mixture of water with salt, sugar, vinegar, spices, whey, yogurt, wine, beer, lemon juice, etc...The options are endless. This is called your brine and people have been using this method of preservation for millions of years.As far as storing fresh onions, your best bet is to keep them in the refrigerator's crisper drawer which helps keep vegetables fresher longer. <sep> Q: Do you have any advice for storing green onions? A: The easiest thing to do is to chop them up, and preserve them in an acidic solution that you allow to ferment a little. Then, just keep it in the fridge as long as you like Q: How about if I want to keep them whole? A: As far as storing fresh onions, your best bet is to keep them in the refrigerator's crisper drawer which helps keep vegetables fresher longer Q: Any other advice on keeping my green onions ready to eat? A: The acidic solution can be any mixture of water with salt, sugar, vinegar, spices, whey, yogurt, wine, beer, lemon juice, etc...The options are endless <sep> FOLLOWUP_Q: Does the acidic solution affect the taste?
[A]: Yes

[Q]: CONTEXT: In short, using port as a substitute for red wine will not wreck the dish.Though the flavour is different (and richer) and will make your bolognese taste different as a result, the taste should not be bad. I frequently do this as I am not a red wine drinker, and port keeps far better in an open bottle. I would recommend using slightly less than when using red wine, but this is highly subjective. <sep> Q: Will swapping the red wine in my spaghetti bolognese with port wreck the dish? A: using port as a substitute for red wine will not wreck the dish Q: Should I halve the quantity? A: I would recommend using slightly less than when using red wine <sep> FOLLOWUP_Q: Will it make it too sweet?
[A]: Yes

[Q]: CONTEXT: Garlic will spoil faster in the fridge actually. I don't know how long it will last in the fridge, but I understand that it lasts longer if you leave it in a cool, dark, dry storage. I believe one reason is that your fridge is generally too humid. In my experience, garlic kept in the fridge is also more likely to develop mould (goes soft, and dark discolouration).I keep mine in a ceramic thing in one of my cupboards. It lasts anywhere from a few weeks to a few months depending on the garlic (probably how long it sat before getting to my kitchen). If you store it like that, garlic that goes "bad" will usually start to sprout (green shoots, will come through the top. <sep> Q: Should I store garlic in the fridge or room temperature? A: Garlic will spoil faster in the fridge actually Q: How long does it take to spoil in the fridge? A: I don't know how long it will last in the fridge, but I understand that it lasts longer if you leave it in a cool, dark, dry storage. I believe one reason is that your fridge is generally too humid Q: Any other tips for garlic storage? A: I keep mine in a ceramic thing in one of my cupboards. It lasts anywhere from a few weeks to a few months <sep> FOLLOWUP_Q: What are signs of spoiled garlic?
[A]:
Yes