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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.

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2answers
176 views

Inappropriate moderator comments in chat

I asked a poll question knowing it would be closed. The moderators that closed it were sympathetic (thanks). But there was some offensive talk in the chat I can't let pass. I flagged it, but without ...
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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); ...
-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 ...
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votes
4answers
119 views

Broadening the site's userbase beyond SOFU's traditional demographic

User demographics from Quantcast about StackOverflow revealed users were: 78% male 68% Caucasian 79% No Kids (aged 0-17) I would like to make this site to be usable for, used by, and useful to as ...
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votes
1answer
63 views

Why was my question on toxicity of chicken bones closed? [duplicate]

I recently asked a question on toxicity of chicken bones, if I should continue using them, eating them or making chicken bone soup. But it was closed as irrelevant. https://cooking.stackexchange.com/...
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2answers
71 views

Tagging; Question only v. Question & Answer ?

An interesting post came up on the bicyclying meta regarding tagging and whether the tags should indicate only the question, or the question and the solution. It brought to mind the question about ...
-1
votes
1answer
59 views

Is my molecular gastronomy question too subjective for the site?

I wasn't sure if my latest question, How can I integrate molecular gastronomy in to regular cooking?, was on topic? I battled a little bit on whether to ask it. It seems pretty subjective and kind of ...
-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 ...
-1
votes
2answers
61 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....
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2answers
81 views

Should this general microwave cooking questions technique question be closed?

I asked a question about general cooking techniques that can be done in a microwave. Nothing crazy or elaborate, just the basic stuff. It's collecting close votes and discussion, so let's move that ...
-1
votes
1answer
41 views

Automatically map tag:japanese to tag:japanese-cuisine for new users

For new users, it would be easier if they can just type "japanese" to stand for "japanese-cuisine". New users can't create new tags, and rather than having them not tag the type of cuisine, a bit of ...
-1
votes
1answer
28 views

Suggestion - Retagging a question should not move it to the front of the site.

I'm not sure if we're able to change this functionality, but I don't think that retagging a question should make it move to the front of the site. I believe the point of the tags are to help people ...
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votes
2answers
50 views

Should we accept edits that correct factually wrong answers?

We recently had a question that appeared on HNQ and got an answer that was factually wrong but got 10+ upvotes. I downvoted and commented to explain that it was wrong; several other people downvoted. ...
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votes
1answer
61 views

Why was my answer deleted

Why was my answer to this question deleted by a moderator? For non-moderator do you think this should have been deleted? It is a direct answer to the stated question. I use finely chopped ...
-1
votes
1answer
50 views

Reject this edit

I was reviewing this edit and I found it to be 'racist'. It excludes Israel from the list of countries The etymology of the word Laban comes from Hebrew Posted here, just in case the other reviewers ...
-1
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2answers
77 views

Why any time i answers in this section, lately, my answer is off topic?

I would like to know why my late answers are judged "off-topic"? The last one even, Is there a tradition where eating something sweet before something savory is the norm? where everyone said "yes, ...
-1
votes
1answer
40 views

Thunderpants & Smartypants are they the same?

User Thunderpants has one answer today. One question above (see screenshot) is Smartypants who has no activity (?). My guess is that Smartypants answered a question and it was deleted by peer review. ...
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votes
3answers
85 views

What is cooking.SE's policy on “List of X” questions?

I am exploring the world of self-made pasta at the moment. My first experiments, doing everything entirely by hand, show that if you want to do this on a frequent basis and not just as a one-time ...
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5answers
225 views

Why is “what is a sub for parsley” ok but “what goes with green tea” not?

Possible Duplicate: What's the point of cooking.stackexchange.com? I find it useless so far. See Also: What's the difference between these two "list of X" questions This question has ...
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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 ...
-1
votes
1answer
60 views

What to do when I disagree with a mod about a question marked as duplicate?

Here's the question: How long is raw (unrendered) beef suet is good for in the fridge? Please read it full. The mod closed it as duplicate. But that question has no answer whatsover. In the comments ...
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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.
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votes
1answer
49 views

post about ice cream deleted

My recent post in Is there a magic ingredient that keeps ice-cream soft? was deleted from Jeromi. I would say that i was expecting that, because I knew I was not answering to the question. In fact, I ...
-1
votes
1answer
69 views

Talking about some international scope

So we have closed this question for being to localized. I went in and edited question because it felt like the OP was being ignored due the broken english of his question. I don't really understand ...
-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
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 ...
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9answers
65 views

Why are people here messing with my posts? (linkable subanswers) [duplicate]

I am a new user, and posted a few things. Some were well received, but sometimes I got a nasty surprise. People here downvote, or close my questions, when I see nothing wrong with my posts. I feel ...
-1
votes
2answers
64 views

Should place-setting questions be closed? [duplicate]

Possible Duplicate: Are questions about food presentation and table setting on- or off- topic? This question refers to Tine's Arrow with regard to forks which was just asked on Seasoned Advice. ...
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votes
3answers
389 views

Write an Elevator Pitch / Tagline

We closed the domain naming thread (click for details). Instead, let's start with a killer "elevator pitch!" Joel will be blogging about the elevator pitch approach to naming, but to get you started:...
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votes
1answer
84 views

Is there anything wrong with this question?

Isn't Why do drinks drunk from a glass instead of a bottle taste differently? too subjective to be answered? If there is any difference, the difference depends from too much factors (including the ...
-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....
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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 ...
-2
votes
1answer
58 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?
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votes
1answer
107 views

Can we get a CHAOSer in here?

I'm finding that cooking is degrading into one of the grammatically worst stackexchanges. Is it possible to get a CHAOS member in here? If not, can we tag our edits somehow so that we can do it on ...
-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 ...
-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 ...
-3
votes
2answers
254 views

Is there a mechanism for asking for the re-call of a mod

I have a mod who is a real pain, who likes to down vote me and who generally makes my life (or tries to) a misery. Surely there should be some mechanism or community vote on this, or are they above ...
-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
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 ...
-3
votes
2answers
57 views

A tag for (avoidance of) meat drying out during cooking?

Since this is such a common question on our site, and there are some very obvious similarities between questions on this topic, I feel like maybe it should have a tag. It's a pretty pedestrian topic ...
-3
votes
1answer
77 views

Why was my lettuce - e.coli question deleted?

My lettuce - e.coli question got deleted but isn't food safety on-topic here? For example, this Meta discussion would indicate that my question was on-topic, answered by cascabel: Is answering &...
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votes
2answers
107 views

there should be a diabetic tag for diabetic users!

Should there be diabetic? I really believe there should be one! diabetic would allow questions featuring diabetes to be noted by users.
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votes
1answer
65 views

Increasing participation by relaxing question requirements

I love the idea of a cooking Stack Overflow, but this place is kind of a ghost town. I've been lurking for awhile, participating a bit, and not seeing any improvement. At the same time, it seems like ...
-4
votes
1answer
70 views

Regarding the fruit punch Gatorade question

My fruit punch Gatorade question was closed as off-topic. If I remove the bit about cancer would my question then be on-topic? 🤔 Also, not sure what the moderator, rumtscho, meant by "...
-4
votes
2answers
135 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 ...
-4
votes
1answer
44 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 ...
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votes
3answers
194 views

Why do moderators edit questions that are already good?

Original question: I have noticed that some moderators like editing questions that are already good; sometimes there is no change at all, but still the question is marked as edited. Why does white ...
-5
votes
2answers
157 views

People behavior : newcomer answer destroyed because it's not a comment, but he can't wrote comment on other posts because he has 1 reputation point

A newcommer helped us on a post on SeasonnedAdvice : A strange cooker or fait-tout or... what can it be?. Because it was is first post on StackExchange, he wasn't able to post a comment with 1 ...
-5
votes
1answer
182 views

I've followed the rules, I've even edited but still put on hold - what gives?

So, I followed the rules, I even edited. But still the 'powers that be', even one of them stated clearly that they have 'special powers', have, in their wisdom put me on hold! They don't like my ...
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votes
3answers
190 views

One rule for each user

After a while I got time to visit this site again. I'm surprised there is a lot of questions about food and cooking being closed. I saw this question asking how to make a beef and it got closed as ...