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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.

10
votes
1answer
122 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.
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 ...
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
97 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 ...
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 ...
1
vote
1answer
47 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
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 ...
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 ...
12
votes
6answers
633 views

Community Promotion Ads - 2015

The dawn of a new year, 2015, now approaches, or has already approached, either way it means that it is now time to reset our Community Promotion Ads! What are Community Promotion Ads? Community ...
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
63 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
47 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
77 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....
2
votes
5answers
456 views

Hostile Atmosphere

This isn't actually a question -- it's just an observation I'm putting out here for moderators to contemplate. I find cooking.SE the one and only SE site where the experience is decidedly negative, ...
6
votes
1answer
126 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
72 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
212 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
59 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. ...
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....
2
votes
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'...
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 ...
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 ...
3
votes
1answer
172 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
votes
2answers
103 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
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
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
vote
1answer
35 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 ...
1
vote
3answers
72 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 ...
7
votes
2answers
87 views

Flag helpful but obsolete comments?

Moderators and other well-meaning users often comment if they think a post can be improved. If the poster then takes the advice and makes the suggested edit, is it appropriate for the poster to then ...
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....
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
2answers
76 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 ...
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
54 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
78 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
55 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?
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
45 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
66 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); ...
-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 ...
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
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
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 ...