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:'.

Input: Consider Input: CONTEXT: You could try using a different types of sugar with your soy sauce, perhaps palm sugar. This has that different flavor that your probably looking for. This is also the type of sugar that is commonly used when cooking in Southeast Asian foods, such as Indonesian food. Also the type of soy sauce you are using in the first place, You might want to try a Thai or Filipino style soy sauce, different flavor components. These are probably closer to the Indonesian taste, than say Japanese soy sauces. I find them sweeter and not as salty. Just as an aside, are you finding it difficult to find this sauce? Or do you just want to try making your own? <sep> Q: What other sauces have an Indonesian flavor?

Output: Yes

Input: Consider Input: CONTEXT: Foil is the way to go, combined with not too fierce a heat. You want to cook at about 160C until the centre of the pie is piping hot. To lower the chances of burning, portion the pie prior to reheating. That way the centre will get hot more quickly. Reheating more than once is generally not a good idea for safety reasons. You can however portion one night's pie and keep the other in the fridge. <sep> Q: How can I safely re-heat a chicken pie without burning the crust? A: Foil is the way to go, combined with not too fierce a heat Q: How hot should the oven be? A: You want to cook at about 160C until the centre of the pie is piping hot <sep> FOLLOWUP_Q: Is it safe to re-heat the pie considering it contains already cooked and cooled chicken? The pie was placed into the fridge about 10-15 minutes after cooking.

Output: Yes

Input: Consider Input: CONTEXT: Don't RinseYou should not need to do more than shake the excess marinade from your chicken, or if you want to be very thorough, pat it down with towels lightly.If you rinsed, you would be washing away from of the flavor developed by your marinade, and the seasoning at the surface of the chicken.Cook onThe goal is to not put the chicken on the grill with so much left over marinade that it fails to cook through and dry. By the time you are done grilling, the chicken should be essentially dry at the surface with nothing left to curdle.The other goal of the grilling (or putting in the tandoor, I imagine, if you have one) is to develop the nice browned and delicious flavors, and that won't happen if there is still liquid yogurt on the surface.Type of yogurtThe particular type of yogurt you use should not be a factor, since it should be fully cooked in the grilling phase.However, in general, very high fat dairly products (like cream, or a yogurt made from full cream). <sep> Q: Should I rinse meat after marinating in yogurt? A: Don't RinseYou should not need to do more than shake the excess marinade from your chicken, or if you want to be very thorough, pat it down with towels lightly Q: How do I keep the yogurt from curdling and giving the sauce a gritty look? A: The goal is to not put the chicken on the grill with so much left over marinade that it fails to cook through and dry <sep> FOLLOWUP_Q: Is there any particular type of yogurt that is better for marinades?
Output: Yes