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.

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5
votes
5answers
216 views

Why are hangovers off-topic?

This question asking for details of the biological/chemical causes of hangovers, and what causes variations in their severity, was closed as off-topic, with it being deemed a health question. What ...
10
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7answers
197 views

2016 Moderator Election Q&A - Question Collection

In connection with the moderator elections, we will be holding a Q&A with the candidates. This will be an opportunity for members of the community to pose questions to the candidates on the topic ...
14
votes
2answers
214 views

Migrating questions to and from coffee.stackexchange.com

Corresponding post on coffee: https://coffee.meta.stackexchange.com/q/1169/230 https://coffee.stackexchange.com/ has now been in beta for nearly a year and while they're still pretty small, questions ...
5
votes
5answers
175 views

Clarification of “Kitchen equipment” needed?

If we go by wording on the "on topic" page of our help center, the following question would be on topic: Refinishing Griswold No. 8 waffle iron handles A waffle iron is clearly a piece of kitchen ...
2
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4answers
72 views

Are questions on cultural differences in cooking on-topic?

I have a question regarding cultural differences concerning food safety in the US vs Europe. From my personal experience, I have the impression that people in the U.S. are a lot more concerned about ...
5
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0answers
83 views

2016 Community Moderator Election

The 2016 Community Moderator Election is now underway! Community moderator elections have three phases: Nomination phase Primary phase Election phase Most elections take between two and three weeks,...
7
votes
3answers
65 views

Rename [tag:ingredient-selection]

Well, I know that it also means the thing we want it to mean. But honestly, when a cook takes a look at it, what's the first thing that comes to mind? For me, it's clearly, "which ingredients should I ...
0
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1answer
95 views

Should the baguette question be closed?

A brief history of What makes baguettes in the US different from those in France?: The question was originally written in a more subjective and rant-like form, with the title "Why can't I get a good ...
-3
votes
1answer
63 views

How to start cooking question

This question has been put on hold as too broad. I don't think it's too broad at all and is a valid question. I posted an answer that I thought was appropriate, and I think it's a great way to start ...
3
votes
1answer
56 views

Should ingredients be added to the tags list?

There are a lot of ingredients that are hard to find at the supermarket and don't have tags. Should these kinds of rare ingredients be added to the tags list? For example: Durian Caciocavallo ...
6
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2answers
125 views

Should we revise the recipe recommendation close reason to include menu planning?

Recipe recommendations and menu planning essentially have the same problem on different scales. With recipe recommendations, there are a lot of different variations on a given recipe. With menu ...
9
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2answers
180 views

Discussion: Should “Plant identification” questions be acceptable here?

Very infrequently we get requests from users to identify whether a plant is a specific edible plant. Most recently, this question: https://cooking.stackexchange.com/questions/63379/iis-this-mint-...
0
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1answer
52 views

Close questions that are too localised

I came across this question today: Can I store a fresh turkey in my garage for a few days?, and it just made me wonder if questions like these should be closed. It is such a specific and localised ...
1
vote
1answer
94 views

Late Answers review queue is full of old answers!

I just popped into the review queues and noticed that the Late Answers queue has way more answers included than I would have expected: On digging into the queue I quickly noticed that I was seeing ...
13
votes
2answers
258 views

A design update is coming!

You may have noticed some updates to the design lately, they are part of a SE network-wide update to a new base css framework. The updates allow us to: Have sharper / more beautiful design on retina ...
-3
votes
3answers
137 views

Any better name for this platform?

I've just joined this platform. Cooking is my passion. Loving the chef's hat logo, it's related to the subject but not very keen on the word 'Seasoned' and noticed the word 'cooking' had to be in ...
7
votes
1answer
67 views

What's our policy on dead links?

Every so often I stumbled on some old answer with a dead link. My OCD kicks in and I want to fix it. Sometimes I can find an Internet Archive version of the page; other times what appears to be the ...
2
votes
1answer
47 views

How to treat ImageShack

See this meta discussion. I've just approved 3 edits involving ImageShack. We have tools to look for these images (see the above discussion). The question is, how to attack this? Divide and conquer?...
2
votes
1answer
60 views

Why was this comment-flag declined?

I flagged this comment as not constructive, since it doesn't contribute anything useful to future readers. Why was my flag declined?
1
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1answer
45 views

Can you provide links to FDA definition of organic that work?

None of your links to FDA definition of organic work. For example: https://cooking.stackexchange.com/a/42503/1672 https://cooking.stackexchange.com/a/42544/1672
2
votes
1answer
39 views

Proper way to “fix” closed question

I messed up asking my first question on Seasoned Advice, which was rightfully put "on-hold" as off-topic. For reference: Can I use oil in marinades for dehydrated mushrooms? I think I fixed it, but ...
2
votes
2answers
64 views

Should we start closing substitution requests without a recipe?

Every now and then, we get a question like this one: Alternatives suggestions to apples and bananas As you are aware, lots of recipes call for apples, applesauce, bananas but I am severely ...
6
votes
3answers
159 views

Should we curate a list of recipe sites/ways to search for recipes?

Recipe requests are common enough that we have a custom close reason for it. Unfortunately, when we close these questions, we don't really help the user at all, not even by pointing them to a better ...
4
votes
1answer
96 views

Are minor edits accepted here if I have full edit privileges?

Several posts on meta say that edits should be substantive improvements addressing multiple issues in the post. This makes sense especially if this post is old and will be bumped although there is no ...
6
votes
1answer
102 views

Tag Cleanup - Chilli/Chili/Chiles, Pepper/Peppers/Peppercorn

Ok, there's a really old meta conversation (August 2010) that's sort of about this here: Chilli, Chili or Chile? When asking my question here I said I wasn't sure what tags I should use. But it ...
2
votes
1answer
75 views

Why is this question not closed as too broad or as opinion-based?

This is a pretty old question that came up in the active questions because someone updated their answer: What is the best way to make a perfect fried egg? It was originally asked in 2010, so long ...
8
votes
1answer
85 views

Is it appropriate to offer a bounty for an answer already given?

I've read over the general guidelines about bounties, and they mostly seem to be about drawing attention to a question and getting users motivated to write better answers. But what if a user has ...
3
votes
1answer
68 views

What auto-review comments do you use?

AutoReviewComments is an extension for Chrome or Firefox* which lets you save comments to save typing the same ones over and over again. The default ones aren't necessarily the best fit for every ...
4
votes
2answers
52 views

I was asking a question but I accidently did it under Answers, how can I rectify?

Earlier today I found your website but asked a question before I knew how it worked. See my title
6
votes
1answer
94 views

Are hospitality industry questions on-topic here?

I just started an Area 51 proposal for people working in the hospitality industry and I was wondering if questions dealing with restaurant management, menu balancing, food cost, and so on were already ...
2
votes
1answer
51 views

Are we keeping the old profile page?

I've noticed this is one of my few sites that's still using the "old" profile page. Is that by design or has the change just not happened yet? In case you're seeking opinions, I prefer it over the new ...
3
votes
1answer
110 views

Should we merge these two microwave convection questions?

There is the older Can I bake in a convection microwave? and the newer Can microwave with convection replace an actual oven?. We closed the newer as a duplicate. We have several questions on baking ...
8
votes
1answer
108 views

Making images “S” sized sometimes crops them - Is there an easy fix?

I edited in some images to an old answer by bikeboy389 Are there significant differences between different zesters?. I ended up making them "m" sized although I first tried to make them "s". They are ...
4
votes
1answer
90 views

Should this answer be kept?

A relatively new user wrote an answer to the question Why do my pastries come out flat when I use butter instead of margarine?. I found that the post had two problems: It was unstructured, so hard ...
6
votes
2answers
100 views

Should link-only answers be flagged?

I was about to flag the answer linked below but didn't find a suitable flag option. https://cooking.stackexchange.com/a/54311/1549 Is it my imagination or did we once have "link-only answer" as one ...
5
votes
0answers
105 views

Food safety questions without acute consequences

A few months ago I happened upon this question, dealing with the safety of using hot tap water for food preparation. Since this primary goal of this site is food preparation and this is a common ...
10
votes
1answer
126 views

Are questions about raw food on-topic?

Are questions about raw food on-topic? As based on the domain prefix (cooking), the site looks like it's only about the cooking.
9
votes
4answers
302 views

Anthropology versus Culinary questions

Jefromi proposes in the commentary to: Is there a tradition where eating something sweet before something savory is the norm? that I would tend to say that food history is a reasonable question ...
2
votes
1answer
38 views

Would a simliar “freshness” question about onions be considered a duplicate?

I recently asked this question about how to keep a Tomato fresh, with the understanding that keeping it in the fridge would cause wilting, and that keeping it on the counter could lead to bacteria and ...
0
votes
2answers
98 views

Is this a good question for seasoned advice?

Three days ago I asked the question: Will my results differ when using a sourdough starter vs poolish for pizza dough? It only received a single upvote in that time, so I'm curious if this question ...
-2
votes
0answers
70 views

Why does my question have so few votes? [duplicate]

I recently asked a question that attracted only a single upvote, and a single answer. Is there something wrong with my question that would help it to gain more attention? I want to ask questions that ...
5
votes
3answers
189 views

What questions were salvaged from answers?

Often new users post questions as answers instead. I've requested a way for mods to convert them to questions, instead of begging the user to do it, which they generally don't, or manually reposting ...
2
votes
1answer
39 views

Mystery Comment - Where is it?

On my iPad (app) I have the following comment in my inbox. I tapped on it and it took me to the question. I looked several times but can't find the comment. Then, I went to the site through my ...
4
votes
3answers
90 views

Second Edition, totally revised, new answer replacing a very highly upvoted one that doesn't answer the question as well

Here's a shocker, the answer involved concerns avocados. This Q&A has obviously been very rewarding: Browning Avocados - What Helps? The answers to that question other than my own caused me to ...
1
vote
1answer
48 views

Micro-blog for Cooking.SE members

Today some of the regulars have been talking in The Frying Pan chat room about possibly putting together a micro-blog that would feature things that are interesting, but not on-topic for the main site....
4
votes
1answer
34 views

How specific do we want questions on Cooking SE?

I've asked this question today. The title was a good summary of what I really wanted to ask: How to adjust stewing time for different weights of meat? I wanted to know if there are some good rules ...
2
votes
0answers
32 views

Do we have canonical questions for slow cooking conversions?

I am reasonably sure that I recently saw a question asking how to convert a slow cooker recipe for X pounds of meat into a recipe for 2X (or maybe 1/2 X) pounds of meat. I was quite sure that we have, ...
5
votes
1answer
64 views

Scope and/or tagging for “local ingredients” questions?

The following questions have been posted: Local special ingredients on Cape Cod (tagged local, recommendation; just posted) Ingredients: Danish local specials (tagged untagged, meaning original tags ...
2
votes
1answer
48 views

Old questions where comment should be an answer

I've been looking through unanswered questions, working my way from older ones. I seem to notice a trend where someone posted a good comment, that really could have been a legitimate answer. What ...
-2
votes
1answer
79 views

Request to burninate the tag “Puree”

That tag is strange, while looking for a tag "purifying" that tag shows up. And I don't really know the purpose of that tag. Currently there are no questions under that tag. https://cooking....