Questions tagged [discussion]

The question you're asking is designed to solicit opinions or best-practices on a particular topic, with the goal of reaching community consensus.

9
votes
2answers
138 views

What defines 'too localized'?

I made some comments on this question for which I attracted a bit of stick (maybe quite rightly) for suggesting that as it was about a dish prepared in a few places in North America that it violated ...
-1
votes
1answer
32 views

How do you see what has been edited on an anwser or question?

Is there anyway to to see what has been changed in an edit? I know that you can revert the edits if you own the question but it seems as thought there should be a way to see how the anwsers and ...
1
vote
3answers
121 views

Is this question about USDA grading on topic?

How does the USDA grading system work? I felt it was off topic because it felt more like a question regarding the history of the USDA than a "food & cooking" question. It seems too much like a ...
9
votes
6answers
195 views

Are we about serving, or just cooking/food preparation?

I think that we've been ignoring the elephant in the room. Underlying all of the current arguments about the inclusion of alcohol- and beverage-related questions (which, IMO, don't seem to be ...
2
votes
3answers
73 views

The “closed” tag

This question (How to make a salad olivier) has been tagged as "closed" a few hours ago. Is there a community consensus that tagging closed questions with "closed" is something we're now doing? I ...
6
votes
2answers
102 views

Something strange and is the scope of the site to narrow?

First up, I don't understand why people closed How to make Salad Olivier? [closed] A how to question, yet allowed: How to make large clear ice cubes How do you make General Tso’s chicken as ...
3
votes
1answer
54 views

Appropriate close etiquette?

I voted to close this question, as it is a call for recipe swapping, which we have in our faq as off-topic: What should our FAQ contain? I'd like to know if I was appropriate in my comments. I said: ...
2
votes
3answers
65 views

At what point are questions too subjective on a cooking site - aren't recipes and advice on types of foods subjective?

Of course my question on organic foods was closed as being too subjective, despite there being studies quoted in answers. There are plenty of objective materials out there which people would be able ...
6
votes
3answers
71 views

Is it appropriate/allowed to link your own websites in your answers to question

This seems like free advertising, which could get out of hand pretty quickly as the site grows. example here and here beside the obvious attempt to create traffic for their own websites, the answers ...
2
votes
3answers
56 views

If/When the 'Third place' extension rolls out will that be suitable for Recipe swaps?

I notice there was talk of a 'Third Place'. I missed the beta for this, but it seems like it could be suitable for the recipe swapping that everyone desperately craves. Would that be other peoples ...
3
votes
7answers
297 views

Moderator Nominations

Stemming from this question on the webapps meta: https://webapps.meta.stackexchange.com/questions/271/moderator-nominations , I believe it's time to start nominating moderators. Copied as a template ...
4
votes
2answers
210 views

When is it appropriate to answer your own question?

Eeek, I'm getting a suggestion that this is "subjective and likely to be closed." I apologize if this is the wrong type of question, but since it's a "I'm a beginner, what's the etiquette" question, I ...
6
votes
3answers
138 views

What amount of editing of an OP's question is acceptable?

The reason behind this meta question stems from this question. The question as asked by the OP was rather poor by my standards. It was localized and subjective. I voted to close, downvoted, and left ...
-1
votes
1answer
41 views

Are generic “resources for [beginners]” questions on-topic?

My imported belief from SOFU is that subjective questions are no-nos and should be closed. I kind of hate to bring this up, because I could really learn a lot from answers to Resources for a beginner ...
3
votes
3answers
105 views

Tagging: How to differentiate “spicy” foods from questions about spices?

This one's been bugging me for a while now and I have yet to think of a good solution. We have one question tagged [spiciness], another tagged [hot], and a few more tagged [spices] even though they ...
6
votes
4answers
93 views

How should we cope with internationalisation issues?

I asked a question , because I'd search for "kohl rabi" which is what the ingredient is called over here, and not found anything. I suspect there are hundreds of differences in ingredient names (what ...
13
votes
10answers
385 views

Are questions on alcohol beverages allowed?

Is it allowed to ask questions on: wine (eg. does red wine suits to chicken?) vodka (eg. how to make herbal liqueur from vodka?) beer (eg. what kind of beer is best for Beer Can Chicken - I know its ...
5
votes
4answers
106 views

Answers being accepted too quickly?

I've noticed that quite a few questions are only up for an hour or two before they get flagged as answered. Take for instance the recent : Why is there a watery run-off after cooking my bolognese? ...
3
votes
2answers
174 views

Food questions not related to how to cook

The majority of the site seems to be dominated by 'how to cook' questions. I don't think this is a bad thing, but should the site also cover other food realted questions such as food history, eating ...
4
votes
1answer
74 views

How should the community deal with the ethics of food?

How should the community treat the ethocs of food. The reason I ask is becasue of the following question and the recomendation for using Cod or Haddock: What is a good fish for cooking crumbed / ...
3
votes
1answer
113 views

Should this “recipe” question have been closed/deleted?

I just want to put it out there - even though I'm firmly in the camp of recipe-swapping being off-topic, that doesn't mean we immediately need to close every question with the word recipe. The ...
0
votes
2answers
44 views

How should we tag questions about ethnic cooking?

Simple tag-related question, but one that I suspect will become important over time: How should we tag questions that relate to recipes, techniques, or equipment from or relating to a specific culture ...
2
votes
1answer
57 views

How should we tag questions about specific techniques?

We had an earlier meta question about this, but (a) it didn't get a lot of attention, and (b) I don't think it really asked the right question. Right now I'm seeing a lot of inconsistency in the tags....
2
votes
2answers
66 views

Cooking for Engineers

I know this is a cooking site, but the seed population is probably from Stack Overflow and its "trilogy" and is thus technically inclined. If it's not already in the works, it seems a perfect match ...
3
votes
6answers
103 views

does “this will kill you” count as a flag reason?

This answer is dangerously unsafe. Is it valid to flag such a post as needing moderator attention?
3
votes
4answers
50 views

Are “How do I store x” type questions off topic?

There are a few questions cropping up about "how do I store x" or "how long can I keep x before it goes off" and whilst I think food preservation is interesting, I tend to think that these are off ...
2
votes
3answers
33 views

Shouldn't these questions be community wiki?

Which food writers do you take to bed? https://cooking.stackexchange.com/questions/1739/extraordinary-spices Seems to me that neither of these questions could have a "right" answer. Isn't that the ...
2
votes
2answers
30 views

Food waste recycling - yea or nay?

This question came up today: Reusing coffee grounds It has 1 off-topic close vote (not mine). I tend to lean more toward a restrictive scope at this point, but I'm not sure what to think about this ...
3
votes
2answers
38 views

How should we handle “I was following recipe X, but Y went wrong, how to avoid the problem?” questions?

Putting the recipe swap questions issue aside, I think these questions should be on topic (for sane values of Y) as they usually have an answer (you applied too much heat, too little water, etc.) ...
4
votes
3answers
153 views

I Voted to close this question. Do you agree?

https://cooking.stackexchange.com/questions/1020/whats-your-go-to-recipe I voted to close despite it's CW status because it was too chit-chatty. I think CW only indicates that there may be many right ...
2
votes
6answers
68 views

What type of drink related questions are on topic?

While its still too early to say for sure... and I happen to personally disagree with the sentiment... In what can only be called a stunning reversal from Area51 sentiment, it appears the community ...
4
votes
1answer
27 views

Beta: public or private?

I thought we were in private beta. Today, I received an email saying Please share a link to the site with anyone you think might be interested in our community: http://cooking.stackexchange....
7
votes
3answers
169 views

Shouldn't we ease up a bit on the “Should xxx be allowed?” metas?

I've been a little disturbed at the amount of questions being asked that fall into this format. The one that really "pushed me over the edge" (the edge of making a comment about it; I'm not raging :) ...
7
votes
3answers
42 views

No Editors. Perhaps people already trusted to edit on other sites could be allowed to edit during the beta?

If the reputation system is the same as SO, then you need 3000 rep to edit other questions/answers. We don't have anyone near that yet, and looks like we won't by the time the beta goes public. Why ...
5
votes
3answers
948 views

Are questions about equipment off topic?

There have been a few questions about knives, and these seem on topic but a question about an ice cream maker part, is this on or off topic? and for what reason?
-1
votes
1answer
14 views

Buying different products guidance.

When buying food products like: meat & fishes fruits & vegetables herbs & spices There are always specific things to look at (like in this question: What should I check when buying a ...
3
votes
3answers
21 views

[Technique] or [Cooking-Techniques]?

This topic of question will likely become one of the most popular, so we should have one tag to refer to it. I would support [Technique], since it is singular and I think Cooking is already implied.
2
votes
1answer
32 views

should there be tags for each type of food stuff?

I've noticed a few tags like pizza meatballs eggs. Do we want to allow these sort of tags? or should they be removed? I can sort of see the use for more generic foods like eggs or pasta but ...
2
votes
2answers
46 views

What kind of “how to use ingredient X” questions are appropriate?

This is in regard to a question I just posted: Recommended cooking uses for applejack? . It's a "how can I use ingredient X" question, which I imagine we'll see a lot of. It's an area of perennial ...
5
votes
3answers
41 views

Do we need a special syntax highlighter for cooking?

Currently the syntax highlighter is the same used for programming languages. Which means that the following looks a bit weird: Fish and eggs Should the syntax highlighter be disabled, should we make ...
1
vote
5answers
60 views

Why was this question closed?

Why is this question considered ok: How do you care for your knives? Yet this isn't, and was closed: Cutting boards: What are some general tips on purchasing and using a cutting board? I would ...
3
votes
5answers
203 views

Restaurant mimicry questions allowed?

This is somewhat related to 'Should “I need a recipe for X?” questions be off-topic?'. The idea is, if I really like dish/sauce/etc at restaurant Y - is a question asking - 'what is the recipe for [...
4
votes
1answer
52 views

Should questions that have a list of answers be allowed?

I've recently asked a few questions which deliberately push the boundaries of what is acceptable on the site because I was hoping to get a few good examples of what might be useful off-topic questions....
4
votes
1answer
22 views

What's going on with the meta site in terms of badges/points?

This is probably meta-meta but we don't have a site for that (or is there some sort of meta area51 site for this?). I noticed my points from Cooking carry over to the meta site, but my badges don't. ...
9
votes
3answers
97 views

What about creating a glossary of cooking terms in english?

I think it would be very helpful to avoid or resolve ambiguity in communication. I expect a lot of people participating here won't be native english speakers and cooking technical terms only make ...