TASK DEFINITION: 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:'.
PROBLEM: CONTEXT: Without forensics it's hard to tell exactly what happened.However, one possible explanation is sunlight. If the watermelon was in the sun at all, even just a little part of it, that tends to accelerate the growth of all sorts of things.Another possibility is that it was just past its date. There isn't really a way to tell if this is near or not without chemical analysis.In watermelon country (I live near an ancient greek watermelon port) watermelon is generally refrigerated. This is partially because we find it tastier when it's cold, and partially because room temperature easily goes above 30, and even above 34-5 on certain days. <sep> Q: Cause of watermelon rind rotting? A: one possible explanation is sunlight Q: I left it on the kitchen table but it was out of the light. Any other reasons? A: Another possibility is that it was just past its date <sep> FOLLOWUP_Q: What about the temperature of the room?

SOLUTION: Yes

PROBLEM: CONTEXT: Almost any normal sorbet recipe will contain a decent amount of sugar, and strawberries are no exception. I'd guess probably 1/2-2/3 cup per pound of strawberries. Use a substitute if you have an aversion - honey, agave, raw cane sugar, whatever you prefer. (Of course, anything liquid is going to contain some water, and cause a bit of ice, but it's still doable.) A sorbet without any extra sugar, even when frozen normally in an ice cream maker, is going to end up with a very icy texture, which will probably keep you from experiencing the flavor as much. The sugar helps soften it.The other common way to soften a sorbet is alcohol. Rose wine (thank you, David Lebovitz) works quite well in a strawberry sorbet. Vodka can be your go-to liquor for any impromptu sorbet with other fruits, since it'll add alcohol without any flavors that clash. Beyond that, either look for recipes, or look for mixed drinks containing the fruit you're using.You might also be having problems simply because your strawberries aren't that great. Did you freeze them, or were they storebought? If you bought the strawberries yourself, you'd know they were decent before freezing, while not all storebought frozen fruit is as flavorful.Finally, it's possible that your frozen strawberries collected some extra water in the form of frost, which then makes your sorbet icier. If there are obvious big chunks you could scrape them off. <sep> Q: How can I improve flavor of Sorbet made in Magic Bullet? A: Use a substitute if you have an aversion - honey, agave, raw cane sugar, whatever you prefer Q: Can I do a strawberry sorbet? A: strawberries are no exception Q: Would I use frozen or fresh strawberries for a better result?###So agave would be the best healthy sweetener to add? A: A sorbet without any extra sugar, even when frozen normally in an ice cream maker, is going to end up with a very icy texture, which will probably keep you from experiencing the flavor as much Q: Do you think lemon would make the sorbet bitter? A: Beyond that, either look for recipes, or look for mixed drinks containing the fruit you're using <sep> FOLLOWUP_Q: Do you think I would have to pulse the magic bullet as long with fresh strawberries?

SOLUTION: Yes

PROBLEM: CONTEXT: To make you pancakes spread more, and thus be thinner, increase the amount of liquid in the recipe. This will make the batter less viscous, so that it will spread more before beginning to set, thus giving you thinner pancakes. I would start slowly, perhaps a couple of tablespoons extra milk (or just plain water) until you find the consistency that you like.You will also have to experiment to determine the appropriate cooking time, as the additional liquid will somewhat need to be cooked off to get the best texture.Of course, there is nothing wrong with using the bottom of your ladle to help the batter spread out a bit more. This is normal, and will somewhat even out as the pancakes cook. <sep> Q: How can I get thinner pancakes? A: To make you pancakes spread more, and thus be thinner, increase the amount of liquid in the recipe Q: If I ad more milk and still have little spread what can I do? A: You will also have to experiment to determine the appropriate cooking time, as the additional liquid will somewhat need to be cooked off to get the best texture Q: what is the texture?###sorry what is the best texture? A: I would start slowly, perhaps a couple of tablespoons extra milk (or just plain water) until you find the consistency that you like Q: can I make larger pancakes with a thinner batter? A: Of course, there is nothing wrong with using the bottom of your ladle to help the batter spread out a bit more. This is normal, and will somewhat even out as the pancakes cook <sep> FOLLOWUP_Q: Would increasing oil or eggs effect the batter?

SOLUTION:
Yes