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: There's no reason why you couldn't boil vegetables as you make the stock and then puree them in as a base. It's really about taste and the result you want. Making the stock without vegetables in it will give you a clear broth with a simple pork flavor and the vegetables will be distinct in it. If you add vegetables while cooking the stock and then puree them in your base will be much more vegetable-y, and opaque - the color will be determined by the vegetables added. The pork taste will be a bit more hidden by vegetable flavors. Spices and herbs are 2 separate matters. In general you can overcook herbs very easily but it's hard to overcook spices (although some spices can change during long cooking times). Adding bay (laurel) is one of the exceptions herb-wise. Spice-wise adding at the beginning will make the spice permeate the meat, careful not to overdo it though.Like I said it's all about the look and taste you want. <sep> Q: Should I add vegetables and spices in the stock-making stage of pig-knuckle soup? A: There's no reason why you couldn't boil vegetables as you make the stock and then puree them in as a base <sep> FOLLOWUP_Q: For how long do I need to boil it?

A: No
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Q: CONTEXT: I did this as an experiment last month, because I wanted a marble cake. The part that I wanted chocolate, I just swapped out a half-cup of the flour for cocoa. I should note, however, that while it tasted great, it made a denser, slightly drier cake than did the white cake batter. Next time, I plan to add a couple of teaspoons of grapeseed oil and some extra baking powder to counteract that problem. <sep> Q: How do change a vanilla cake recipe to make a chocolate cake?###

A: Yes
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Q: CONTEXT: Mold is growing because there's something for it to consume, the only way to prevent it from happening is to clean your grill more effectively, or carbonize it before the fire goes out. No grill is air-tight, so even though it gets a good heat blast (not enough to sterilize it as you may think), spores will get in from outside. Remember, hot air is less dense, so as the BBQ cools it will draw air in, hence the spores. Once there they thrive in the sheltered and often damp conditions in a closed-up barbecue. I think where you may be going wrong is that you close the valves after cooking. That cuts off the air and kills the fire. I leave all my valves open to keep it as hot as possible after I'm done cooking, and it does a better job of charring all the leftovers. <sep> Q: Curious mold growth in a sealled BBQ, how does one avoid it? A: Mold is growing because there's something for it to consume, the only way to prevent it from happening is to clean your grill more effectively, or carbonize it before the fire goes out Q: How do I carbonize it? A: I leave all my valves open to keep it as hot as possible after I'm done cooking, and it does a better job of charring all the leftovers <sep> FOLLOWUP_Q: Then do I scrape off the burnt bits?

A:
No
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