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: I would use any uncolored brandy made from distilled fruit. Himbeergeist, sliwowitz, or what you can lay your hands on. Kirsch doesn't taste much like cherries, and I suspect that it functions more as a solvent for some of the aroma in the spices than for adding its own taste. Even though it does contribute a bit, the taste will be subtle, and other slight fruity notes from a different fruit brandy will blend with the heavy spices just as well. In a pinch, you could use a colored brandy too, like Chantre. But it will add more of its own flavor, and while it can make a good combination, it will be further from the original than a random obstwasser. I would avoid any liqueurs, they will add way too much foreign taste, and also won't have enough alcohol to solve the spices in the same way. <sep> Q: Are there substitute for Kirsch in Leckerli (Basel Lackerli) cookies? A: In a pinch, you could use a colored brandy too, like Chantre Q: Would that change the consistency of the cookie dough? A: But it will add more of its own flavor Q: What kind of colored brandy would you recommend? A: Chantre Q: Is that a cherry brandy? A: it will be further from the original than a random obstwasser <sep> FOLLOWUP_Q: What flavor brandy is it?
[EX A]: No

[EX Q]: CONTEXT: To prevent the sticking, you might want to use a spray oil, maybe even just on the foil before you put the vegetables and potatoes on. It's a tiny amount of oil, not enough to make things noticeably greasy, but will be pretty effective. Another spray over the top will make them brown a little more nicely and may even prevent a little drying out. Alternatively, you can just toss them all in a bowl with a small amount of oil; it really doesn't take much, and I'd hardly describe it as "covering with a lot of oil."As for preventing things from drying out, first and foremost, don't overcook them. Broccoli and onions both roast very nicely, but you definitely want to pull it out before it starts browning/burning too much. If you slice the potatoes thinly enough, they'll cook in roughly the same amount of time as the broccoli and onions. So if things are getting overcooked, just don't leave them in the oven as long.You can also always try covering them. Another sheet of foil over the top will trap a fair amount of moisture, letting them steam a bit and probably preventing some burning as well.(I suppose it's also possible that it's all drying out because you're cooking them too slowly, so they have plenty of time for moisture to escape, but that seems less likely given the way you described things.) <sep> Q: When I cook my meat, I usually bake or broil it, I basically use the oven. I like using the oven to make the side dish while baking the meat. Usually the side dish consists of a combination of sweet potatoes / yams, broccoli and onions. I slice the potatoes and make sure the broccoli pieces and onions are large enough so they will not overcook / burn. However, usually this combination ends up being really dry, and everything sticks to the aluminum foil. ###So im looking to bake side dishes, having problems with dryness A: To prevent the sticking, you might want to use a spray oil, maybe even just on the foil before you put the vegetables and potatoes on Q: what kind of oil is best? A: Another spray over the top will make them brown a little more nicely and may even prevent a little drying out <sep> FOLLOWUP_Q: Yes, but which oil is best to be used? I want my meals to be healthy, and covering everything with alot of oil is not appealing to me.
[EX A]: No

[EX Q]: CONTEXT: I usually don't buy crumbled tofu, but since you have that, I would suggest making tofu burgers. Add another hearty ingredient, like lightly roasted finely chopped walnuts, or baked eggplant cubes. Combine with chopped onions, garlic, grated carrots, and breadcrumbs. Bind with beaten egg. Season with your choice of herbs or spices, such as thyme, oregano, basil. Form into patties, fry lightly in olive oil and sprinkle with tamari (or soy sauce) until both sides are browned. Bake until fully cooked in the oven at 375 degrees. Serve on a bun just like a beef patty. <sep> Q: What can I do with crumbles of uncooked tofu ? A: I would suggest making tofu burgers Q: How can I do tofu burgers ? A: Add another hearty ingredient Q: do you have a suggestion for what ingredients I could add ? A: roasted finely chopped walnuts, or baked eggplant cubes. Combine with chopped onions, garlic, grated carrots, and breadcrumbs. Bind with beaten egg <sep> FOLLOWUP_Q: What do I season it with ?
[EX A]:
Yes