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: Firstly - shop-bought "packet" bread will keep for several days because it contains a lot of preservatives.In his excellent book Bread Matters, Andrew Whitley claims that home-made sourdough breads with very long rises have better keeping properties than home-made bread made with baker's yeast and short rises. This, he claims, is because the sourdough yeast cultivates a culture of friendly bacteria and an acid environment, all of which become natural preservatives. My experience seems to confirm this.Bread recipes containing egg, oil or milk tend to keep for longer than those without.As @SAJ14SAJ says, bread freezes very well. Loss of flavour in the freezer is not a commonly recognised phenomenon.One option is to slice a loaf of bread, bag it and freeze it. Take as many slices as you need at a time. It will defrost very quickly at room temperature, due to its low mass and high surface area.Another option is to make rolls, part-bake, and freeze. When you need them, take as many rolls as you need from the freezer, and place in the oven, to both defrost and complete the baking. You will get fresh baking smells and flavours from this.I suspect that home-made unleavened breads (pita, chapati, tortilla), without added preservatives, will not last long out of the freezer. Their advantage is that with no rise, they are so quick to make that they can be made fresh on-demand. <sep> Q: What kind of homemade sandwich bread or wrap lasts longest? A: Andrew Whitley claims that home-made sourdough breads with very long rises have better keeping properties than home-made bread made with baker's yeast and short rises Q: Are there any breads other that sourdough that last a long time? It is not my favorite A: Bread recipes containing egg, oil or milk tend to keep for longer than those without <sep> FOLLOWUP_Q: That is very helpful to know! Do you have any other helpful suggestions? Maybe on where to look for a good recipe
Yes

CONTEXT: A number of Chinese restaurants are happy to prepare it without pork or beef. I've seen it with pork (most common) or beef (sometimes).A vegetarian Chinese place that I occasionally visit uses a "vegetarian ham" along with some vegetables like peas to augment the custardy texture of the soft tofu. I like to add some ja tsai (zasai, depending on romanization preferences) pickles in there, though I'd guess that's not that common.Pork is not absolutely essential to the identity of the dish, but it's certainly the most likely version to be served. <sep> Q: can i make Ma Po Doufu without Pork A: A vegetarian Chinese place that I occasionally visit uses a "vegetarian ham" along with some vegetables like peas to augment the custardy texture of the soft tofu Q: Would the dish work with chicken/beef? A: I've seen it with pork (most common) or beef (sometimes <sep> FOLLOWUP_Q: can i make this wihout any type of meat?
Yes

CONTEXT: In the fridge, an hour should not be a problem, but could still end up bitter depending on the kind of onion used. Usually, Marinades, Pestos etc. that use mashed onions and/or garlic taste best if they are made the way the name "Pesto" suggests: Cutting stuff very fine, then using a mortar and pestle. Most explanations WHY that is the case have to with the fact that blenders tend to disintegrate cell walls with relatively rough cuts of a fast but half-sharp or blunt blade, releasing more enzymes etc. from the cell walls as opposed to from the cell contents. These are plausible, since some of the compounds in different parts of onion cells are known to actively react when the onion is disintegrated.Also, try adding oil (which you often want in a marinade anyway. No unrefined olive oil in a blender, though - that is known to get bitter!) while mortaring or blending - this will help extract flavor compounds and probably provide some oxidation protection.There is a well known marinade working with onions, garlic etc: Bulgogi marinade. <sep> Q: How long can blended onions stay relatively fresh? A: In the fridge, an hour should not be a problem, but could still end up bitter depending on the kind of onion used Q: Will blending onions with burgers get rid of the textured vegetable protein taste? A: Usually, Marinades, Pestos etc. that use mashed onions and/or garlic taste best if they are made the way the name "Pesto" suggests: Cutting stuff very fine, then using a mortar and pestle <sep> FOLLOWUP_Q: Will baking the burgers with onions right away effect how bitter the onion taste is?
No