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: By "Italian Sausage" I think you mean the seasoned pork sausage available in many supermarkets throughout the US. I've found that a 30-70 mix of beef and turkey/chicken works reasonably well as a substitute when pork is not available. Beef is too strong a flavor and turkey too weak in its own. Flavor-wise most italian sausage has red wine, fennel, and oregano. <sep> Q: What is a non-pork substitute for Italian sausage? A: I've found that a 30-70 mix of beef and turkey/chicken works reasonably well as a substitute when pork is not available Q: what seasonings should I add to match the seasonings that are commonly found in Italian sausage? A: Flavor-wise most italian sausage has red wine, fennel, and oregano. <sep> FOLLOWUP_Q: Oh okay###any other suggestions for me?

SOLUTION: No

PROBLEM: CONTEXT: As the bacon cooks the meat reduces in size faster than the fat does. Since they are cut into strips this causes the fat to bunch up or even coil if the bacon isn't flipped enough.The fat will eventually reduce as well when it renders but not enough to straighten out the poor bacon. <sep> Q: Why does bacon curl? A: As the bacon cooks the meat reduces in size faster than the fat does Q: Is there a way to slow the curl down? A: Since they are cut into strips this causes the fat to bunch up or even coil if the bacon isn't flipped enough Q: Anything I can do so it doesn't curl? A: The fat will eventually reduce as well when it renders but not enough to straighten out the poor bacon Q: How can I keep the bacon more flat? A: The fat will eventually reduce <sep> FOLLOWUP_Q: Any other way to cook it besides in a pan?

SOLUTION: No

PROBLEM: CONTEXT: Short answer: No.Long answer: this could probably be made to work, but only for a short time. At some point, and probably within a few uses, the rapid heat cycling from the fire would cause the pizza stone to crack.Pizza stones are made from corderite or clay, sometimes with grog. This offers a smoother surface than firebrick, but that smooth surface is because of a higher amount of vitrification and less airspace in the ceramic. This means they are less resistant to cracking due thermal shock, and the fact that your pizza stone is 1/4 a thick as firebrick makes that worse.In contrast, firebrick is a standard 2.5" thick, and made from higher-temperature materials with more airspace in the clay itself. These properties give it both higher thermal insulation, and higher thermal mass (so that it cools down slower). Both of these properties help it resist cracking. <sep> Q: Pizza stone as floor pizza oven vs firebrick A: This offers a smoother surface than firebrick Q: Does it get as hot as firebrick? A: the fact that your pizza stone is 1/4 a thick as firebrick makes that worse Q: Are there any advantages to using pizza stone? A: offers a smoother surface <sep> FOLLOWUP_Q: Is there an advantage to firebrick?

SOLUTION:
Yes