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: I'd avoid a coagulant if you can, it will likely keep this dense on whats already a rather dense sounding dish.Personally, I'd beat loads of air into your sour cream/cream cheese mixture and serve a small whipped dollop of it. It will keep it light and still offset your spiciness a little. If the pork chili is the star, keep it complimented but not complicated. <sep> Q: What kind of cooling garnish is like ice cream but doesn't melt? A: Personally, I'd beat loads of air into your sour cream/cream cheese mixture and serve a small whipped dollop of it Q: Do you think that would go well with chili? A: It will keep it light and still offset your spiciness a little Q: How do I go about beating air into sour cream? A: small whipped Q: How long do you think that would resist melting? A: If Q: Do you think it would last longer if I added some arrow root as a coagulant? A: I'd avoid a coagulant if you can, it will likely keep this dense on whats already a rather dense sounding dish <sep> FOLLOWUP_Q: Would it be a nice touch if I blended the sour cream with some bacon bits before whipping it?
[A]: Yes

[Q]: CONTEXT: I've never used bhut jolokias but I love spicy vegetable oil. DO NOT just throw the peppers in a jar of oil. Apparently this is bad. Follow the much more helpful links in the comments that follow this and make the oil properly.Once you do this you can cook pretty much anything that needs a little (or a lot) of extra heat. You said you have other peppers so it might be interesting to set up a few jars with different pepper combos.Bonus: if what I've heard of these peppers is correct, you can probably make a low grade mace this way.If you're looking for something to do right away, I'd mix a very small piece in some melty cheese and throw it on some chips, burritos, pizza, or anything really. Spicy cheese rocks.Good luck and enjoy. <sep> Q: What can I do with Bhut Jolokia's? A: Follow the much more helpful links in the comments that follow this and make the oil properly Q: I'm growing some Bhut Jolokia's (world hottest pepper aka ghost pepper) amongst other hot peppers.###Do you have any recommendations what I can do with them? A: you can cook pretty much anything that needs a little (or a lot) of extra heat Q: I picked one off the plant last night. I'm looking for something other that hot sauce or chili. What do you recommend? A: you can probably make a low grade mace this way <sep> FOLLOWUP_Q: Interesting. Do you know how hot this pepper is (How many Scoville)?
[A]: No

[Q]: CONTEXT: There's always the delight of botulism, which thrives in the anaerobic environment provided by vacuum packing. Listeria and vibrio bacteria can grow in an anaerobic environment, and are potential food safety risks present in fish. With this in mind, I would not expect vacuum packing to extend the life of a fish much. It will reduce freezer burn though! <sep> Q: How long can I keep thawed vacuum-packed fish in the fridge?
[A]:
No