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: Parsley is both a flavoring herb and a decorative element for plating the finished dish. By adding it during the cooking, it imparts flavor to the shrimp. By adding it to the finished dish, it provides color and flavor. The cooked parsley will have a slightly different taste to it than the fresh parsley. This is how cooks layer the flavors in a dish.TB stands for Tablespoon. <sep> Q: Why in this one recipe parsley is used in 2 different ways?
Yes

CONTEXT: Most recipes I am aware of simply press crushed pepper onto the steak. It is true that some will fall off, but these recipes apply pepper generously with that in mind. I have not come across the egg white method (not sure I want egg white on my steak), but I did see a recipe that adds crushed pepper to melted butter, then coating the steak with the mixture, then chilling before cooking. Regardless of the approach, I think allowing the meat to chill with the pepper will help. <sep> Q: How to e keep peppercorn rub from falling of steak when searing? A: It is true that some will fall off, but these recipes apply pepper generously with that in mind Q: Can I use something like egg whites to keep it attached? A: I have not come across the egg white method Q: Could you use anything else? A: I did see a recipe that adds crushed pepper to melted butter Q: How do you apply that? A: coating the steak with the mixture, then chilling before cooking <sep> FOLLOWUP_Q: Is there another way to cook it rather than searing?
Yes

CONTEXT: The "solid vegetable oil" you're describing sounds like Crisco (shortening), which you can find in any US grocery. You could also try refined coconut or palm kernel oil, both of which are solid at room temperature.Another possibility to note is that the butter may be fine, but maybe the chickpea flour you're obtaining in the US is different. <sep> Q: What's the best replacement for "solid vegetable oil" in pastry recipes? A: u ca Q: Can you help me find a replacement for the solid vegetable oil in a Persion recipe? A: The "solid vegetable oil" you're describing sounds like Crisco (shortening), which you can find in any US grocery Q: Would coconut oil change the flavor of what I am making? A: f which Q: Hoe is Crisco shortening different than Lard? A: Another possibility to note is that the butter may be fine, but maybe the chickpea flour you're obtaining in the US is different <sep> FOLLOWUP_Q: Would butter work as a substitute?
Yes