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: Vegetables don't ripen. Carrots, potatoes, leafy greens, etc...They will get bigger of course and some veggies will get more bitter or woody with age. Greens will get bitter.Generally speaking veggies are better young. Carrots are particularly sweet and tender when young. Potatoes are also perfectly fine at any size.The possible exceptions would be the fruits that are labelled vegetables for cooking purposes like some squashes and tomatoes. These do need to be ripe and whether they can be ripened after picking will depend on the plant. <sep> Q: Do vegetables ripen like fruit? A: Vegetables don't ripen. Carrots, potatoes, leafy greens, etc <sep> FOLLOWUP_Q: How is growing vegetables different then fruit?
[A]: No

[Q]: CONTEXT: Are you absolutely certain that the "grittiness" is caused by the cheese not melting, and not because the sauce is curdling? If you cook it too long or too fast, that is what will happen.If you must use the Kraft stuff (personally, I think it has no flavour compared to real Reggiano), try melting the cheese on low heat in a very small amount of cream first, before you add it to the main sauce pan. If it's still gritty, either it's curdling or you need to use a better cheese. <sep> Q: How can I make cheap, smooth homemade Alfredo sauce? A: try melting the cheese on low heat in a very small amount of cream Q: What kind of cheese or cream do you use? A: Reggiano Q: Can you tell me more about the Reggiano or what to do? A: try melting the cheese on low heat in a very small amount of cream first, before you add it to the main sauce pan <sep> FOLLOWUP_Q: Ok then what do I do?
[A]: Yes

[Q]: CONTEXT: From a cooking perspective any imitation sauce or marinade is never going to deliver the quality that venison has to deliver. We have a massive deer farm close and the price is still ridiculous .My suggestion is that you find a good butcher that will age beef for you on the bone ,or you could age it yourself if you have a climate control area to keep it at the correct temperature. Anything over 30 days on the bone will start to give you the gaming flavour you are craving. Nothing is going to match deer, but aged beef or really any type of cattle (eg buffalo etc) will give you the gaminess if it is aged. Restaurants are getting up to 180 days, which I could only imagine would melt in your mouth but the flavour would be intense. <sep> Q: How can I reproduce a "gamey" flavor? A: My suggestion is that you find a good butcher that will age beef for you on the bone ,or you could age it yourself if you have a climate control area to keep it at the correct temperature <sep> FOLLOWUP_Q: Does that make it taste gamey?
[A]:
Yes