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: English toffee is very chewy - the kind of stuff that glues your teeth together! Once it has been cooked and set, it's not easy to handle and wouldn't be easy to chop up for a cookie recipe. You'd possibly be better off with some kind of fudge which is easier to handle but will still hold its shape in a cookie. <sep> Q: hELLO###How can I substitute English Toffee in cookies? A: better off with some kind of fudge which is easier to handle but will still hold its shape in a cookie. Q: What about Toffifee candies? A: English toffee is very chewy - the kind of stuff that glues your teeth together! Once it has been cooked and set, it's not easy to handle and wouldn't be easy to chop up for a cookie recipe Q: But surely fudge would have a different texture and it wouldn't be the same cookie? It seems like the toffee is an important part of the texture. A: You'd possibly be better off with some kind of fudge which is easier to handle but will still hold its shape in a cookie. <sep> FOLLOWUP_Q: Would I cook the cookies for the same amount of time?
[EX A]: No

[EX Q]: CONTEXT: Gumbo is a creolized (blending of different cultures) dish that was really a way of making use of many whatever might be on hand. The word "Gumbo" itself comes from the African Bantu tribal language which uses the word "Ngambo" for okra. In the plantation culture of the south "ngambo" became "gumbo" and eventually came to be the word for a soup containing okra. In the deep south of South Carolina and southern Georgia it typically has Okra in it to provide thickening from the mucilaginous substance secreted from the okra.As people moved westward toward the Louisiana region they adopted the Choctaw Indian method of using ground sassafras leaves (gumbe file) as the preferred thickening method in that area. Sidenote: Gumbo file is considered to be the only indigenous north American spice.Without knowing what it is that you've been disappointed with, it's difficult to make suggestions. As with so many regional dishes there are certain consistencies but more often than not...more variations. This is one of those items where there isn't necessarily ONE primary method.Some gumbos use a roux for added depth of flavor, color, and thickening while others are more broth based.The main consistency is that it is typically served ladled over rice. <sep> Q: What is gumbo? A: Gumbo is a creolized (blending of different cultures) dish that was really a way of making use of many whatever might be on hand Q: Is there a secret to making it good? A: Without knowing what it is that you've been disappointed with, it's difficult to make suggestions Q: I've never made it before, so what makes it so good? A: Some gumbos use a roux for added depth of flavor, color, and thickening while others are more broth based Q: What else is in it? A: a soup containing okra. In the deep south of South Carolina and southern Georgia it typically has Okra in it Q: Yuck....can I put in something other than okra? A: the Choctaw Indian method of using ground sassafras leaves (gumbe file) as the preferred thickening method in that area <sep> FOLLOWUP_Q: Hmmmm...do you have any other suggestions?
[EX A]: Yes

[EX Q]: CONTEXT: The best way that I have found to cook okra, and prevent it from being slimy is to avoid cooking it with moisture.If you dredge it in seasoned cornmeal, then pan fry it, you get none of the slime that is common to okra.I haven't done any tests to verify if a quick fry would then prevent it from developing slime if you then add liquid, however. If you're trying to add the okra to a soup or a sauce, you might still need to spend some time cooking it to break down the slime. <sep> Q: How do I quickly get okra to stop being goopy? A: The best way that I have found to cook okra, and prevent it from being slimy is to avoid cooking it with moisture Q: How would you cook it then? A: If you dredge it in seasoned cornmeal, then pan fry it, you get none of the slime that is common to okra Q: What kind of oil should I use? A: I haven't done any tests <sep> FOLLOWUP_Q: Can I get the goopy stuff off quicker so I can cook it faster?
[EX A]:
Yes