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:'.

[EX Q]: CONTEXT: You're right in that you don't want to use oats or flour. Your best alternative is some other form of ground nut. Almond was actually the original macaroon, with coconut coming later.Rather than trying to modify the recipe directly, I'd recommend searching specifically for an 'almond macaroon' or 'amaretti' recipe. Beware of 'macaron' recipes, which is the spelling the French use; it'll work, but they're typically intended as two halves of a sandwich cookie. <sep> Q: What is an appropriate substitute for dried coconut? A: Your best alternative is some other form of ground nut. Almond was actually the original macaroon, with coconut coming later Q: Does the coconut tend to be more oily? A: Rather than trying to modify the recipe directly, I'd recommend searching specifically for an 'almond macaroon' or 'amaretti' recipe <sep> FOLLOWUP_Q: Would I be able to substitute other dry ingredients like flour or oats?
[EX A]: Yes

[EX Q]: 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?
[EX A]: Yes

[EX Q]: CONTEXT: Either oil will work just fine for infusing with chillies, at the end of the day just about any cooking oil will work. Infusing oil with chilli won't change its cooking properties, and both those oils will store fine long-term. If you are going to go for a cold infusion then it's highly recommended that you dry your chillies first so you get a long lasting result. If you don't dry them they will get mushy and rot in the oil, which isn't very pleasant. Drying them in your oven will stink up your house big-time, but it's worth it. Alternatively you can make chili strings with them and they will air dry, or you can freeze them for years and they'll stay good. <sep> Q: What oil do I use to infuse with hot chilis?
[EX A]:
No