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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6
votes
1answer
131 views

Should we accept questions on the safety of homemade health preparations?

We have a question on the safety of alkaline water. The recipe for this water comes from a health site (mix water with baking soda), and it is presented as a health product, not a tasty culinary ...
3
votes
2answers
64 views

What is a spoiler tag or spoiler quote and how would you create one?

I have seen spoiler tags or quotes (not sure if terminology is correct) on other SE sites. I can't find anything in the help topics that addresses them. Please see example . Any idea how to create ...
4
votes
1answer
73 views

Homework policy

While other sites on the network are plagued with them, we have a very low incidence of homework questions. But still, they crop up now and then. Just today, I had to close a "give me the exact ...
6
votes
1answer
215 views

What is this question intended to mean?

We recently had a small edit war on this question. As far as any of us can tell, we've edited it in a way that mostly preserves the meaning, and I've provided an answer that appears to answer it (...
3
votes
3answers
60 views

Should this old question be kept?

This question: Best online source for spices I'm looking or good online sources for spices. Good selection and good prices. can definitely produce useful information, but is a bit spam-prone. ...
5
votes
1answer
102 views

Text for a closing reason for culinary uses questions

We have used two of our three slots for reasons for closing questions as off topic. We hadn't thought of any special reason back when the list was made for the first time, but I have the feeling ...
2
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2answers
49 views

Should we keep this question about the amount of refrigerator space a person needs?

We just had a new question of a type we have never had before: What is 'adequate' refrigerated space for a single person I would normally argue that, if something is not forbidden, then it'...
0
votes
2answers
34 views

Can we create a tag for AGA cooking? [duplicate]

I think it would be useful to have a tag relating to AGA cookers, and possibly another one relating to AIMS (Aga Intelligent Management System). Due to my reputation I can't suggest/create one myself....
3
votes
1answer
21 views

Should [tag:jello] be a synonym of [tag:gelatin]?

I don't have enough rep to directly suggest a synonym, but I have just observed (via a question that was closely related to one I asked a while back) that there are separate jello (9 questions) and ...
8
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3answers
190 views

Can we rename [nutrition] to [nutritional-content]?

People often think that because there's a nutrition tag, nutrition questions are on topic. So: Are there any on-topic questions which can be described by nutrition but not nutritional-content? Is ...
3
votes
1answer
176 views

Can you help me form this answer?

After this question: Are limes and lime juice more acidic than lemons and lemon juice?, I decided that some experimentation was in order. My experimentation isn't exactly on point, I'm not testing ...
-4
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2answers
134 views

Moderator misunderstanding of question

I recently created a question on here. Yes, it was my first question on this specific SE site; however, I tried to cater it to the intended use case as close as possible. I decided to leave out some ...
1
vote
1answer
45 views

Unclear about a tag

Can I season cast iron *without* using an oven? I added the cast-iron tag, that seems clear enough. What about "seasoning"? Is that referring to the flavoring of food or the care of cookware? Either ...
3
votes
1answer
39 views

Answers that are works in progress

Like this one: Effect of potato water on bread (early experiment results) It's not a complete answer yet, and it's just kind of hanging there. I'll be able to improve the answer with continued ...
1
vote
2answers
73 views

questions about shows

Are questions about shows like hell's kitchen allowed? For example I wanted to ask if dishes like risotto or beef Wellington are really hard to cook because the contestants often fail at this. Is it ...
1
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3answers
87 views

Are low researched or very general knowledge questions allowed?

Are questions that show almost no research or are about very general knowledge cooking allowed here? The reason for my question is this post that I came across. Simply looking at it, I would assume (...
2
votes
3answers
148 views

Community Promotion Ads - 2014 [duplicate]

It's the time of the year again, namely it is December 2013, and so we shall now refresh our Community Promotion Ads for the new year. What are Community Promotion Ads? Community Promotion Ads are ...
1
vote
1answer
36 views

Are questions about “use of leftovers” allowed here?

Are questions about uses and ideas for leftovers allowed or are they off-topic. I asked a question about leftover cakes once (maybe 1-2 years ago) and it was deleted as being too broad. I can't even ...
2
votes
1answer
30 views

Are spam posts deleted or closed?

What happens to spam questions like this? Are they closed or just simply deleted? I know that spam answers are deleted. Are questions treated differently?
1
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3answers
73 views

Add a collated, wiki-style answer to the recent “cookbooks” question?

I agree entirely with the decision to place the recent question regarding "general principles cookbooks" on hold. It's picking up a lot of repetitive answers and is indeed quite broad. At the same ...
2
votes
1answer
25 views

What to do with possible duplicates that have already accepted answers?

I belatedly realized that a fairly recent question is very similar to an older question. However, the recent question already has an accepted answer (disclaimer: mine) and the older question does not....
1
vote
2answers
77 views

Absolutely incorrect answer accepted

Difference between Maida and All purpose flour This one particularly bugs me because the question has almost 60,000 views. I find it vaguely embarrassing. The OP has not been back since two days after ...
2
votes
1answer
67 views

But I already ate it! (Should this question be closed?)

Should this question be closed? Is an unrefrigerated canned ham safe to eat? If it (and the inevitable future questions like it) should be closed, can we add the poison control line to our list of ...
1
vote
1answer
17 views

Merge [replacement] and [substitutes] tags into [substitutions]?

Should we merge [replacement] and [substitutes] tags into the [substitutions] tag? [substitutions] seems to be very popular and the other 2 haven't been used much.
4
votes
1answer
48 views

Should we allow basic measurement unit conversion questions?

I don't think that questions like What is the measurement of 1 cup? add value to the site. I don't even know why some people point others to heavy sites like Wolfram Alpha, when you can literally ...
-3
votes
2answers
59 views

Is Seasoned Advice a misleading title?

I was looking for this SE site in the pull down list from the header, and was surprised to find it wasn't under "F" for Food, "G" for Gastronomy or "C" for Cooking, but Seasoned Advice. I like a pun ...
2
votes
1answer
80 views

Are questions about the history of foods and cooking off-topic?

This question asked today caught my attention because it's only somewhat related to cooking and preparation. The OP is asking about the history of french fries, as opposed to asking a specific ...
1
vote
1answer
56 views

Combine all the comments add up to an answer?

thick, crunchy, fluffy corn flakes breading I'd like to consolidate the comments into one answer, but only a couple of the comments are mine. Would it be appropriate to use the wiki option for this?
3
votes
5answers
159 views

What blog post are you working on?

Since we're soon getting a blog, its probably a good idea to start thinking of the first articles we're writing. (If you haven't signed up to be an author, see Call for participation: Cooking blog. ...
1
vote
1answer
26 views

(How) Can people contribute to the Seasoned Advice Blog?

I thought I remembered the existence of such a blog and I just realized it's linked in the fancy "new" header. The latest post is well over a year old. Is there a process for submitting content for ...
1
vote
1answer
47 views

Recent Answer to Cast Iron Teacup question = spam?

How to use cast-iron teacup? I'm torn between flagging this new answer (https://cooking.stackexchange.com/a/44294/17063) as spam and up-voting it. While the answerer is a new user who has a product ...
-1
votes
1answer
69 views

I want to ask (and answer) a question that's a bit of an invitation to argue

I have written a few well received answers concerning rice. Why is cooking rice so complicated?; "Instant" leftover rice? Making leftover-like rice without the wait? (as in for fried rice); ...
3
votes
3answers
89 views

Why are there so few answers, and so many comments that seem like answers

I have noticed that there are very few answers on Seasoned Advice, and that what looks to me to be a reasonable answer (from my other stack experience) is often in comments instead. Is this a ...
-1
votes
1answer
33 views

Rename [caramelisation] to [caramelization]

Since I believe this site uses US spellings like most SE sites, and to match the users's actual usage within the questions, I propose that we merge caramelisation over to caramelization.
1
vote
1answer
26 views

How to ask - “What could be done with top most and bottom most bread parts?” in a better way?

The top and the bottom parts of the whole wheat bread aren't quite soft to eat directly. What could be done (w.r.t cooking) with top most and bottom most bread parts other than throwing them? This ...
1
vote
1answer
33 views

Why isn't my question getting any attention even after the bounty?

Why does fat make chapati/parathas/pooris remain soft? I wish to know the problem. Is that question ill formed OR unclear OR not much useful? No one has asked or said anything comments, not many up ...
4
votes
1answer
47 views

Is just posting a recipe an answer?

See https://cooking.stackexchange.com/a/43226/14401 Is simply posting a recipe an answer? We don't want to be a recipe exchange site, and there doesn't seem to be any reasoning or answers to the ...
4
votes
2answers
52 views

Are questions about food waste disposal on topic?

A recent example: throwing food down the drain. Are this question and others about properly disposing of food waste on topic?
3
votes
2answers
43 views

What is the translation tag for?

Recently, there was a user with multiple questions on translation, for instance this question. In my opinion, it was off-topic and I commented that. He or she replied 'what is the translation tag for ...
2
votes
1answer
41 views

Has Community process changed?

This question was pushed to the top by Community: What is the difference between white and brown eggs? Its a "best-seller" question, highly voted, with a highly voted accepted answer. Community ...
2
votes
2answers
95 views

Should we reopen the beef drippings question?

We had the question Beef dripping - how long can it safely be kept for in the fridge. I closed it as a duplicate, because the fact that these are beef drippings is immaterial to the question - beef ...
4
votes
1answer
111 views

What are the rules?

I have only been using Stack Exchange for a month or so and I have to admit I have not found it the most welcoming to newbies. Admittedly I only use the app so maybe that is where I am going wrong but ...
4
votes
0answers
69 views

How can we make pairing questions work?

This is essentially a follow-up to the answers to Should we close questions structured like “What [compliments/does not work with] [XXX]”?, where my answer and Aaronut's answer (both highly voted) ...
2
votes
0answers
41 views

When are substitution questions too broad?

This question about vegan substitutions for oysters was closed, and after editing, a user pointed out that it is still very broad. There are, however, many broad substitution questions. Are there ...
3
votes
1answer
46 views

What tags relate specifically to professional restaurant issues?

Most questions are about gastronomy and food safety. I see 22 pages of tags. Are any intended specifically for food industry?
3
votes
3answers
118 views

Good opinion/poll questions

This question recently surfaced: https://cooking.stackexchange.com/questions/2799/resources-for-a-beginner-learning-to-cook and I had to vote to close, as it is quite obviously an open ended opinion ...
1
vote
1answer
76 views

Can 10K+ users summarily delete posts flagged as “offensive” or “spam”?

I'm just curious because it relates to another question I have. If 10K users have that privilege, does it really make sense to restrict that privilege to the 13 users here that have attained 10K? Or ...
-2
votes
1answer
65 views

What *IS* an answer?

I flagged this answer as not an answer Is it safe to put hot food in the fridge? and received declined - flags should not be used to indicate technical inaccuracies, or an altogether wrong answer ...
8
votes
0answers
120 views

Why require rep points to enter chat?

For the third [Edit: OOPS, my bad, fifth] time in three months I got caught up in a conversation tonight with a newbie cook trying to understand why something didn't work. For lack of a better way to ...
0
votes
1answer
29 views

On topic: product feature question?

Regarding: https://cooking.stackexchange.com/review/first-posts/14402 Is this question a good question for SA? I don't know whether to vote to close or not. It is dangerously near the line of ...