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:'.

[EX Q]: CONTEXT: Presumably you are experiencing rancidity, due to oxygen.While you have nitrogen flushed the bags at filling time, the bags are not impervious to oxygen diffusion.A different type of bag (an "oxygen barrier" bag material) or package (glass jar, or metal can) and, in addition, (based on other packaging I have seen) oxygen absorbing packets inside the bag may be required for long shelf life. Either alone would probably extend the shelf-life somewhat. <sep> Q: How do we keep our roasted cashews from smelling bad eventually? A: Presumably you are experiencing rancidity, due to oxygen <sep> FOLLOWUP_Q: Will this work for 2 to 3 months?
[EX A]: Yes

[EX Q]: CONTEXT: In general the FDA recommends that you consume leftovers within 3-5 days (See their website for specific foods). In this case, I don't think the garlic is what's holding you back.While garlic and herb infused oils do present some botulism risk, I think what they are getting at is the can of preserved garlic you've had in the fridge for 9 months. <sep> Q: How long does cooked garlic keep in fridge?
[EX A]: Yes

[EX Q]: CONTEXT: A number of Chinese restaurants are happy to prepare it without pork or beef. I've seen it with pork (most common) or beef (sometimes).A vegetarian Chinese place that I occasionally visit uses a "vegetarian ham" along with some vegetables like peas to augment the custardy texture of the soft tofu. I like to add some ja tsai (zasai, depending on romanization preferences) pickles in there, though I'd guess that's not that common.Pork is not absolutely essential to the identity of the dish, but it's certainly the most likely version to be served. <sep> Q: What do you know about Ma Po Doufu? A: A number of Chinese restaurants are happy to prepare it without pork or beef. I've seen it with pork (most common) or beef (sometimes Q: Is pork a necessary ingredient for it? A: Pork is not absolutely essential to the identity of the dish, but it's certainly the most likely version to be served Q: Do you know if there is a vegetarian alternative to it? A: A vegetarian Chinese place that I occasionally visit uses a "vegetarian ham" along with some vegetables like peas to augment the custardy texture of the soft tofu Q: That's nice to know. What version do you prefer? A: I like to add some ja tsai (zasai, depending on romanization preferences) pickles in there, though I'd guess that's not that common Q: Does that make it more tastier? A: I like <sep> FOLLOWUP_Q: Any other suggestion to make it more tastier?
[EX A]:
No