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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.

4
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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
40 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
80 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?
-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 ...
3
votes
3answers
117 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 ...
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 ...
8
votes
3answers
184 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 ...
1
vote
1answer
87 views

Tags for panko and breading

I added a couple of questions about panko (which is a type of breading), and breading in general (which is a cooking technique that is usually discussed with battering). One of the mods suggested the ...
2
votes
1answer
49 views

The answer that I'd like to post doesn't really answer the question, but

I know that the answer really gets to the heart of what the OP was going for - 'cause it's my question. It seems like forever ago that I asked this: Using toasted sesame oil in a cilantro "pesto&...
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 ...
0
votes
1answer
33 views

Should it be possible to accept an answer on an on-hold question?

I just noticed an answer I wrote to a question before it was put on hold: https://cooking.stackexchange.com/a/39647/14401 was accepted. That seems odd. Should it be possible to accept an answer on ...
2
votes
1answer
40 views

Tag skin is ambiguous

skin is ambiguous it is used in the context of animal skin and vegetable peels. There are currently 9 questions tagged with it. I suggest retagging those questions about fruit or vegetables and ...
2
votes
1answer
42 views

Should we have a Stumper badge?

Imagine a question with a certain minimum number of upvotes (10?), with no upvoted or accepted answers. It's a good, answerable question or it wouldn't have the upvotes. Since no one has come up with ...
-4
votes
1answer
43 views

Prevent Community from bringing questions to the top?

Right now, there is process by which questions are automatically brought to the top of the list to get more attention, and marked as last touched by Community. I haven't worked out exactly what the ...
4
votes
1answer
83 views

A question I'd like to ask - First Aid Kit for kitchens

I'd like to ask for recommendations concerning what should be included in a basic First Aid Kit for kitchens. I don't really need to know "the answer" - I have a medical background, many years of ...
2
votes
2answers
73 views

How much autonomy does SA have in SE?

I'm asking in general terms, I've ventured out into SE and quickly come scurrying back to SA so I'm not likely to achieve a greater understanding "out there" anytime soon. Is there a "47 Commandments ...
11
votes
1answer
118 views

Thanks - A Former Moderator

As some of you have probably noticed, I have been inactive here for a while. A new job plus a wonderful son have taken up more of my time, and I haven't had the bandwidth to keep up my participation ...
1
vote
1answer
88 views

What is the status on the blog?

How would we make the blog active if someone wanted to make blog posts (not naming Joannealaska...) What types of topics are good or bad for the blog?
3
votes
1answer
46 views

Regarding Answering Your Own Question - Do it immediately, or wait? Is there a best of both worlds solution?

There are already good questions and answers here on the subject When is it appropriate to answer your own question?, Should I answer my own questions immediately? but my question here is slightly ...
-1
votes
2answers
107 views

I think we need an anonymous lurker badge

https://cooking.stackexchange.com/users/16874/kevin?tab=badges 92 Years old? Really? Badge for 30 days consecutive...badge for 100 days consecutive...1 reputation point. EDIT: Oh, and exactly 1 ...
2
votes
2answers
124 views

Should we answer questions about biology, if they are food-related?

There was a very long comments-discussion on an answer of Can you develop an immunity to chopping onions causing tears?, which triggered an automatic flag. I will delete the discussion from there, but ...
2
votes
4answers
82 views

How could we tweak the UI for unregistered users posting questions as answers?

We commonly have new users mistakenly posting questions as answers. (I haven't counted, but as a mod, I think this is the most common not-an-answer that I delete.) This isn't that surprising, given ...
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 ...
1
vote
1answer
32 views

Why did those comments get deleted? Can I still see them?

A discussion in comments got deleted. Why? Can I see a copy for posterity somewhere? (If you've been linked to this question, it's because you asked about some specific instance of this - it's a ...
-2
votes
1answer
57 views

We should add a kebab tag

I love making kebabs and think we should add a kebab tag. It would be beneficial to those who don't have the sufficient reputation if someone could put it in. All in flavour?
-1
votes
1answer
48 views

What should we list temperature at? [duplicate]

When talking in terms of cooking temperatures should we stick to saying both Fahrenheit and Celsius? I think we should all convert to Celsius because it would make it easier for almost 98% of the ...
2
votes
3answers
76 views

What is the most common term for sand dough?

Recently, this question was asked. The OP created a tag "sable", which I deleted. I thought there was a tag already for these kinds of dough, but apparently, there isn't. I created the tag "sand-dough"...
0
votes
0answers
89 views

Do we need a [consistency] tag?

I'd say about 3/4 of the questions tagged consistency could easily be tagged texture instead, as they tend to be about thickening/thinning, lumpiness/smoothness, hardness/softness, that sort of thing. ...
3
votes
1answer
59 views

Is it okay to have an extended debate or discussion in comments?

Sometimes a post is controversial for one reason or another, and people want to debate it. Sometimes a side issue comes up and people want to discuss it. Are comments a good place to do this?
0
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1answer
35 views

Merge chemical leavening tags

I suggest that the two tags baking-soda and baking-powder be merged as synonyms into a single chemical-leavening. Neither has any followers at this time.
3
votes
1answer
55 views

Wiki for [nutrition] tag

Given our discussion of nutrition related questions, I have written a wiki for the tag. Since this is a complex area, I invite everyone to review. https://cooking.stackexchange.com/tags/nutrition/...
0
votes
2answers
52 views

Update close question reason?

I suggest we update the close question reason for health or nutrition as follows (new text in bold) to emphasize that health factors are included as off topic (excuse the extra space that is an ...
3
votes
3answers
254 views

Closing for “nutrition or health”--where is the boundary?

There is a close vote in progress for this question: What kinds of milk are low in carbs? While obviously, we explicitly have health and nutrition questions as off topic, this one doesn't mention ...
1
vote
3answers
91 views

Is “Do restaurants regularly disinfect baskets and trays?” a good question?

Here's the question: (as of this writing) Do restaurants regularly disinfect baskets and trays? I certainly hope the answer to this question is yes, but do restaurants regularly disinfect ...
2
votes
3answers
135 views

The Egg safety problem

In the food safety wiki question we recommend not keeping eggs at room temperature for more than 2-hours. Eggs can sweat at room temperature and promote salmonella growth (which appears on the shell ...
7
votes
5answers
213 views

What custom close reasons might we want?

As discussed on meta.stackoverflow, we may soon have a few custom close reasons, in addition to all the canned ones. A short summary of the setup we'll be looking at: "unclear what you're asking", "...
4
votes
1answer
118 views

Can I ask about recipe modification or flavor pairings?

I have a question about modifying a recipe ("what can I add to X?") or flavor pairing ("what tastes good with X?" - can I ask it here? Note: this is a summary of "Should 'what can I add to X' ...
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votes
2answers
60 views

What does closing a question mean?

In light of the debate going on regarding another question that was closed, I wanted to share something I found in the Skeptics SE FAQ, which was very persuasive to me. https://skeptics.meta....
6
votes
5answers
156 views

Pregnancy (and other conditions relevant to food safety) and closing questions

I'm curious about the close vote for this question. I absolutely understand why the question is bad as it was posed: we cannot know why this particular woman made a particular request. However, I'm ...
2
votes
1answer
41 views

Review: low quality posts

What is the best practice for reviewing low quality posts? For example, this review came up: It certainly is a low quality post: It is trivially short It adds no new information at all, really On ...
7
votes
1answer
92 views

Should I edit posts for writing style?

Editing posts to fix mistakes and even add extra information is a great feature of our site. But sometimes we're also tempted to edit posts into the form and style we would have written them in, ...
2
votes
2answers
187 views

Delete prank question - Keep salad cool in microwave

Regarding How can I keep my salad cold in the microwave? I think this was never intended to be a real question. Physics should NOT have migrated it to us. I am sure it was a joke or a prank. The ...
1
vote
1answer
51 views

In which kind of food item can x be used - offtopic?

What's the difference between green, white, and red onions? has received 2 close votes. In which kind of food items can Asafoetida be used? didn't receive any. Can mods clear the air here as to ...