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: 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?

Output: Yes

Input: Consider Input: CONTEXT: Most chicken (or turkey) stock recipes are meant to be fairly neutral in flavor so they can be used in almost any dish. In many culinary traditions, especially those of European tradition, black pepper is appropriate in almost any savory dish.Cloves are an extremely strong and aggressive flavor, which is not traditional in these cuisines.While you could certainly use it in your stock, it would give that warm clove aroma, and you would then want to use the stock only in dishes where that is appropriate.Instead, I would stick to neutral flavors, and if you want clove flavoring, do it when preparing the final dish, not he fundamental stock. You can simmer enough stock for the whatever dish you are making with a few cloves while you are doing your prep on the dish to infuse it, if needed. <sep> Q: Can I Use cloves in stocks/broths? A: While you could certainly use it in your stock, it would give that warm clove aroma, and you would then want to use the stock only in dishes where that is appropriate <sep> FOLLOWUP_Q: What types of dishes do you think it would be appropriate?

Output: No

Input: Consider Input: CONTEXT: Thank you to everyone for your great advice. I ended up using a combination of everyone's answers.I prepared the meatballs the night before and cooked them in the oven as per usual. I stored them overnight in the fridge in a large ice cream tub, rather than refrigerating the crock. (Thanks for that tip Joe and MargeGunderson.)In the morning, I combined everything in the crock pot and brought it to work. I started the crock pot on low at 8am. Everything was already cooked, so no need to worry there. The meatballs were heated through by noon. (Thanks everyone for the tip on starting early. Thanks nico for the assurance on "mush".)Now, time for lunch! <sep> Q: How long do meatballs in sauce need to be heated in a crock pot?###I'm participating in a pot luck lunch this week. I'm bringing fully cooked meatballs, served in pasta sauce. My plan is to make the meatballs (around 30 - 40) the night before, cook them fully in the oven, and refrigerate them overnight in the crock pot without the sauce.
Output: Yes