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:'.

CONTEXT: If the flour is self-rising flour, then it shouldn't be allowed to sit for too long. However, this wouldn't result in it being "impossible to pour" - it would just prevent the item(s) from rising properly when baked.If I had to guess, I would point to the chocolate as the culprit. If your batter/dough recipe uses melted chocolate (as opposed to just cocoa powder) then it is almost certainly going to solidify again as it cools. In which case, you can simply heat it again (gently - you don't want cook the eggs!) to loosen it up a little before pouring it. <sep> Q: Can you give me advice on making brownies? A: If the flour is self-rising flour, then it shouldn't be allowed to sit for too long <sep> FOLLOWUP_Q: What other advice do you have to make a great brownie?
No

CONTEXT: I can see this as being similar to a sweet potato pie. Best bet in that case would be to cook the carrots, then puree and mix with eggs, milk, etc. just as if it were a sweet potato or pumpkin pie.Two alternatives that come to mind would be to treat it like a fruit pie, as you say. Because of the texture of the carrots, I would grate them with the large holes on a box grater, toss with sugar, raisins, some tapioca and whatever spices your heart leads you toward.An alternative would be to make a molded gelatin like pie, similar to a refrigerator lime pie. Lots of gelatin and grated carrots. I, personally, wouldn't like it, but I am not fond of jello with carrots in it either.Happy experimenting. <sep> Q: I want to experiment with making a carrot pie, but should I make the filling a custard-style or a stew-style? A: I can see this as being similar to a sweet potato pie Q: What would be the best option to use the characteristics of the carrots to create a great flavor and texture? A: Because of the texture of the carrots, I would grate them with the large holes on a box grater Q: Should I add raisins or fruit syrup for flavor? A: toss with sugar, raisins, some tapioca and whatever spices your heart leads you toward Q: Do you have baking suggestions, such as temperature and time? A: cook the carrots, then puree and mix with eggs, milk, etc. just as if it were a sweet potato or pumpkin pie <sep> FOLLOWUP_Q: What kind of crust would be best?
Yes

CONTEXT: The sugar is mostly just for flavor. I use sugar when making pickled beets and eggs, but don't use it in my dill pickles or pickled peppers and onions. It just depends on if you are trying for a sour, sweet and sour, or sweet pickle (note that there is no vinegar in many fruit pickles).Before you decide to run off and leave out the vinegar, however, I would note that for pickling safety purposes there has to be enough acid to keep botulism causing bacteria from forming and peppers are a low acid vegetable. If you wanted to eliminate the vinegar, you'd have to move to pressure canning. <sep> Q: What's the purpose of sugar in a pickling solution? A: The sugar is mostly just for flavor <sep> FOLLOWUP_Q: Does the sugar do anything to the texture of the vegetables or affect the preservative qualities of the brine in pickling recipes?
No