instruction:
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:'.
question:
CONTEXT: I don't think this has a single answer: The amount of alcohol would depend on the alcohol content of the soaking liquor or liqueur, soaking time, temperature of chocolate, and how thick the strawberry was. I suspect uncut strawberries would take at least several days to fully absorb alcohol and reach equilibrium, but the surface should take up alcohol fairly quickly. If they are cut up, exposing the more porous interior, I imagine an overnight soak would be sufficient to reach maximum alcohol content. The enormous, bloated mutant strawberries you sometimes see at stores could take considerably longer than others to absorb their maximum alcohol. Alcohol is much more volatile than water, so the immersion in warm, melted chocolate would remove some alcohol, but once the chocolate cools, it should trap any remaining content.The flavor of alcohol is easily masked by other flavors at under 20% content; this could explain why your friend didn't taste it, but you did. It's quite possible the strawberries packed a sobriety-busting punch, but it was disguised by the chocolate and fruit tastes. <sep> Q: How much alcohol remains in strawberries soaked in alcohol? A: The amount of alcohol would depend on the alcohol content of the soaking liquor or liqueur, soaking time, temperature of chocolate, and how thick the strawberry was Q: can you give me some t ips? A: I suspect uncut strawberries would take at least several days to fully absorb alcohol and reach equilibrium, but the surface should take up alcohol fairly quickly <sep> FOLLOWUP_Q: Thanks that's useful! anything else?
answer:
Yes

question:
CONTEXT: Don't most cake recipes require mixing dry ingredients first? Well, what's been done has been done.The standard professional chef way of getting lumps out of anything is to pass it through a fine strainer. In your case a standard metal pasta strainer should work. Put the strainer over a bowl, pour the batter in and use the back of a large spoon or ladle to gentle press the batter through. The lumps of sugar will be left over and you can just crush them then.Whipping the batter might work the gluten proteins in the flour which will make for a tough chewy texture. Some cakes actually take this into account and others it is bad, so be careful. <sep> Q: What can I do with batter that has lumpy sugar in it? A: you can just crush them Q: I already tried beating it on high speed, but there's still lumps, so how can I smash them all? A: In your case a standard metal pasta strainer should work Q: Is there a way to prevent this altogether? A: mixing dry ingredients first <sep> FOLLOWUP_Q: I usually do that, but are small enough lumps still a concern?
answer:
No

question:
CONTEXT: Lime juice isn't going to make it less spicy, if anything I've found it accentuates the spiciness a bit although I'm not sure of the mechanism. It could be that the acidity frees up more capsaicin compounds (what makes hot food hot), or wakes up your taste buds more. Most likely you have simply added a weak jalapeno. Peppers of the same variety can vary in heat strength quite a bit depending on the where and how it was grown, although you'll get weak and strong peppers from the same plant. You can make up for the lack of spice by adding more jalapeno or a bit of hot chili powder. <sep> Q: Does lime juice make jalapenos less spicy? A: Lime juice isn't going to make it less spicy, if anything I've found it accentuates the spiciness Q: Why would my guacamole be less spicy after I add lime juice, then? A: Most likely you have simply added a weak jalapeno <sep> FOLLOWUP_Q: Is there a way to ensure the guacamole is spicy without adding too many jalapenos?
answer:
Yes