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 Input:
CONTEXT: Some of your 'shortcuts' are not good ideas. Definitely start with cold water. Definitely bring up the temp slowly. Definitely do not boil. Do add aromatics upfront to the broth, but remove them as they get mushy so they don't cloud it.Standard ratio for beef broth would be: 8 pounds of bones to 6 quarts of water to 1 pound of veggies (onion, leek, carrot) to one 'boquet garni', essentially garlic, rosemary, anise flavoring for pho, and bay leaf, plus whatever else I forgot.If you have 'pond water', which I interpret as thin-tasting, you probably put too much water in the second time -- this is fixable by slowly evaporating out the water until it gets to a good texture. If you skimmed properly, it will be clear as you do this. I will typically strain through a kitchen towel or cheesecloth as the liquid evaporates down.I'm guessing you put in like a gallon of water, so you had like three or four times too much water.As a warning which you probably already know, you are not going to be able to duplicate your local pho joint's broth -- the broth recipe is the thing for pho makers, and they probably have a bunch of tricks they use, including using a neverending supply of yesterdays pho, that you won't be able to do at home. That said, you should be able to get a good beef broth if you follow some basic rules for making stock. <sep> Q: My beef broth is not coming out right, how do I properly make beef pho broth? A: Some of your 'shortcuts' are not good ideas. Definitely start with cold water Q: Alright, what would the next step be? A: Definitely bring up the temp slowly. Definitely do not boil <sep> FOLLOWUP_Q: I boiled mine, perhaps that is where I am going wrong. What would I do next?

Ex Output:
Yes

Ex Input:
CONTEXT: Personally I'd suggest blanching your pasta. By blanching:I mean get a big pan of heavily salted water on a rolling boil. Drop your pasta into the water, give it a stir.After 1 min or when the water has come back to boil drain the pasta off.At this point your pasta will still be el' dante but not raw which is what I suspect the directions are suggesting when they say "2 min less than instructed" then just use it at the mixing with sour cream step.If you were to just use the pasta freshly made it will likely not have the texture desired. Boiling it will help moisten it up and start to cook the flour. <sep> Q: should I use homemade pasta instead of dried in a bake?

Ex Output:
No

Ex Input:
CONTEXT: Your clarification means a lot -- "baked" potato in the U.S. tends to be a whole potato cooked on its own, where the insides become fluffy and creamy, and is done with larger starchy white potatoes, or sweet potatoes work well, too.Roasted potatoes, on the other hand, tends to be (in the U.S.) be smaller "new" potatoes, waxy potatoes, or even larger starchy potatoes cut up (eg, 'oven fries').The starchy potatoes only really hold up well when roasting if it's very high heat or a short amount of time -- if you're going to be cooking them with the roast as there's going to be moisture in there, I'd go for a waxy potato (eg, Red Bliss).As for the browning -- probably coat them well with oil, and if they're not brown enough for your liking when you pull the roast, as you're going to have to rest it anyway, drain the meat juices, crank the oven up to somewhere around 450F (230C) and leave the potatoes in for a few extra minutes.ps. yes, I know a sweet potato isn't a potato. And I also tend to use Yukon Gold for just about everything, as it makes great baked potatoes, and roasted potatoes (although, not sure how well with a roast at the same time) and they're good in pot roast and stews if you don't add them too early. <sep> Q: What are the best potatoes for baking? A: larger starchy white potatoes, or sweet potatoes work well, too Q: I should clarify, I am in Australia and we don't really distinguish between baking and roasting, can you suggest a nice roasting potato? A: Roasted potatoes, on the other hand, tends to be (in the U.S.) be smaller "new" potatoes, waxy potatoes, or even larger starchy potatoes cut up (eg, 'oven fries Q: What kind of potato would go roast well with beef? A: if you're going to be cooking them with the roast as there's going to be moisture in there, I'd go for a waxy potato (eg, Red Bliss <sep> FOLLOWUP_Q: Would red bliss potatoes give a nice golden brown finish on the outside?

Ex Output:
Yes