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: 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: Why do my cashews smell after 2-3 months? A: Presumably you are experiencing rancidity, due to oxygen Q: We back them with polypropylene pouches with nitrogen flushing. Could there be any other issues than rancidity? A: While you have nitrogen flushed the bags at filling time, the bags are not impervious to oxygen diffusion Q: What can I do to stop this diffusion? A: A different type of bag (an "oxygen barrier" bag material) or package (glass jar, or metal can <sep> FOLLOWUP_Q: What is the cost of something like this?

A: No
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Q: CONTEXT: A chinoise will not--I speak from daily experience--filter out vanilla seeds. A coffee filter would, but my question is: why on earth would you bother? It's annoying to do (and depending on what the product is, filtering through a coffee filter would ensure you lose other things), and seeing actual vanilla seeds in the final product tells your guests that you are using real vanilla beans, not extract.Professional kitchens do not, generally speaking, attempt to remove the seeds for the reasons noted above.@stephenmacdonald, most dessert recipes that call for a fine mesh strainer do so because there is the possibility of chunky things ending up in the product. In the case of that recipe, I would guess it is to prevent chunks of undissolved gelatine from ending up in the final dessert. <sep> Q: Can I filter out vanilla bean seeds? A: A chinoise will not--I speak from daily experience--filter out vanilla seeds. A coffee filter would, but my question is: why on earth would you bother Q: When I use seeds I scrape out of vanilla beans in my desserts, it always leaves black specks. ###It doesn't seem to alter the taste, but it's not as pretty as professional works. A: seeing actual vanilla seeds in the final product tells your guests that you are using real vanilla beans, not extract Q: That makes sense. I'd rather my panna cotta be pristine and white, though. A: Professional kitchens do not, generally speaking, attempt to remove the seeds for the reasons noted above <sep> FOLLOWUP_Q: Oh, really? Do they use imitation extract? I don't recall seeing the bits of seeds in restaurant food.

A: No
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Q: CONTEXT: Bleach is your best bet. Scrub it with a long-handled scrub brush and either liquid bleach or Ajax and water. Let it soak a bit before rinsing it out. Since it's stainless steel, the bleach won't do it any harm and will kill off any organics growing on it.In my experience, the pink stuff is a mold, not flouride. <sep> Q: Any suggestions on how to clean my dish rack? A: Scrub it with a long-handled scrub brush and either liquid bleach or Ajax and water Q: Will the Ajax scratch the stainless steel? A: Since it's stainless steel, the bleach won't do it any harm Q: What is the pink stuff the builds up on it? A: In my experience, the pink stuff is a mold, not flouride Q: That's gross. Any other tips on cleaning the dish rack? A: Let it soak a bit before rinsing it out <sep> FOLLOWUP_Q: Should I use bleach?

A:
Yes
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