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: What country are you in?Every country has some edible insects. Most are terrible. some are toxic, or have toxic parts that must be removed first. This knowledge is hard won, and not readily available. Traditional local people are your best source of information (though the Coke and McD's culture has killed that in most parts of the world)In New Zealand they have the Huhu grub, and in Australia the Witchetty grub. Both of which are edible raw or cooked (roasted on hot coals for a few minutes). They have slightly nutty flavoursThese are both soft wood eating larvae around 5 to 10 cm in length, quite plump and juicy. Such insects can be found around the world. But not all are edible <sep> Q: How to cook insects? A: What country are you in Q: I love touring and I am trying to cut my dependency on my protein sources such as soy powder, beans and other supermarket stuff.### Touring is a bit like camping but with longer distances and a bike. A: In New Zealand they have the Huhu grub, and in Australia the Witchetty grub. Both of which are edible raw or cooked (roasted on hot coals Q: So how do you cook insects? A: roasted on hot coals for a few minutes <sep> FOLLOWUP_Q: I carry a storm heater, which runs on ethanol-stuff, and a small bottle of oil.### How would you cook insects with such equipments?

A: No
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Q: CONTEXT: 'Air work' is an interesting term that I am not used to hearing, and I do a lot of it. The trick here is where will you be holding the knife as you work. A long thin blade will mean you are holding the blade as you work, which is not a problem, per se.Small bladed and hook beak knives are well suited for this, as you can comfortably hold the handle. I love hook beak knives for mushroom garnishing, coring, small veg peeling and trimming, etc...Small straight paring knives are the standard choice for this, if you don't like the hooked blade. <sep> Q: what criteria go into choosing a paring knife specifically for work in the air? A: Small bladed and hook beak knives are well suited for this, as you can comfortably hold the handle <sep> FOLLOWUP_Q: Are heavier or lighter knives more suitable?

A: No
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Q: CONTEXT: Fat doesn't spoil like other foods. No bacteria can live in fat. Going rancid is a chemical reaction in which the fat molecules break down. So "leaving out" is not a problem. The major factors in going rancid are light and air. The more light hits your fat, the sooner it goes rancid. Also, rancidity occurs when the fat is oxidized, meaning that if you prevent contact with air, your fat will last longer. Both factors are minimized by transferring the fat to a tightly closed opaque container. With liquid oils, you use a dark colored bottle. As bottles are impractical for solid fat, just strain your grease into a jar, close it, and put it in a cupboard. The shelf life should be many months, probably more than a year. Also, don't worry that you can get something nasty when the grease goes bad unnoticed. Rancid fat isn't a big safety risk, and ingesting it in small amounts is not problematic. If it stinks, throw it out. Before that, there is no problem eating it. The above assumes pure, well-strained fat. Pieces of fried meat left over in the fat are a safety risk, even tiny ones. <sep> Q: How long does grease take to go bad/rancid when sitting out? A: The shelf life should be many months, probably more than a year Q: is that true for all types of grease? for example is it different for bacon grease versus ground beef grease? A: The above assumes pure, well-strained fat. Pieces of fried meat left over in the fat are a safety risk, even tiny ones Q: will it develop a different taste or add a strange taste to foods over time? A: If it stinks, throw it out. Before that, there is no problem eating it <sep> FOLLOWUP_Q: How long till it is unsafe or smells off with bits of meat left in it?

A:
No
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