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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Where do we draw the line on culinary uses questions?

Long ago, we decided that recipe requests were considered off topic as they are not objective, do not promote "expert" answers, and are highly susceptible to "me too" answers. However, there is a ...
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6answers
195 views

Are we about serving, or just cooking/food preparation?

I think that we've been ignoring the elephant in the room. Underlying all of the current arguments about the inclusion of alcohol- and beverage-related questions (which, IMO, don't seem to be ...
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3answers
97 views

What about creating a glossary of cooking terms in english?

I think it would be very helpful to avoid or resolve ambiguity in communication. I expect a lot of people participating here won't be native english speakers and cooking technical terms only make ...
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3answers
166 views

Do we need a NPOV policy for statements around health/diet/nutrition?

Another issue has come up lately that is concerning to me and I'd like to get some feedback from the community on whether this is something we need to nip in the bud or if I'm just overreacting. ...
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2answers
138 views

What defines 'too localized'?

I made some comments on this question for which I attracted a bit of stick (maybe quite rightly) for suggesting that as it was about a dish prepared in a few places in North America that it violated ...
9
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1answer
119 views

Tag policy for regionally-ambiguous food names?

A previous question came up on meta about "cookies" vs. "biscuits" - one which I answered but was ultimately unsatisfied even with my own answer. It occurred to me today (and I'm actually surprised ...
9
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1answer
592 views

What makes a great menu planning question?

This question is partly in response to Joe's recent discussion about the closure of a hiking question, but I have no axe to grind here, I just think it would help to put our heads together and try to ...
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32answers
324 views

Question ideas for our blog

Have ideas for a post you'd like to see on a food & cooking blog? Post them here as answers! Try to provide a concise title at the beginning, followed by a sentence or two if necessary, so we can ...
8
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1answer
231 views

Should we have US-leaning preferences or assumptions?

It's been suggested that the US location of StackExchange offices somehow makes this a US site in some meaningful way, in terms of what assumptions we can make about users or their posts. Is that true?...
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3answers
176 views

What drives many users to be overly concerned about safety?

I am surprised by the number and contents of question concerning food safety. Please do not take this as an assertion about non existence of microbic contamination or to ridiculize anything / anyone. ...
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2answers
70 views

Question about gas grill flame issues — on-topic?

I have a gas grill where the flame is strong and the right color but sputters and puffs randomly. I suspect asking for advice on what's wrong would be off-topic since it's not really cooking-related.....
8
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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 ...
8
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1answer
198 views

Differentiating between “truffle” mushrooms and “truffle” chocolates

I just discovered the truffle tag. Mushrooms and chocolate goodies Apparently we've decided to manage questions about chocolate and mushrooms under the same tag. YAY! Not really... So, we ...
8
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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 ...
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3answers
140 views

Recent “what is a good snack for ____?” questions

I've noticed a recent uptick in questions fitting this format in the past few days. Most have been closed (one I can't find), and the others are on their way to closure. Examples: https://cooking....
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3answers
189 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 ...
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1answer
33 views

How to deal with old questions with wrong answers?

So, we got a question on the old myth of heating the pan before adding oil today. This question is a duplicate of a much older question, of course. However, there's a problem: the accepted answer ...
8
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1answer
180 views

What are the guidelines for questions about nutrition / nutritional content?

The FAQ states that 'General health and diet issue (e.g. "Is cauliflower healthy?")' questions are off-topic. This answer backs that up. This question (Google's cache for non-10K folks) about ...
8
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1answer
253 views

Would a question regarding making homemade pet (kitten/cat) food be considered off-topic?

After recently acquiring a kitten and buying kitten food, I looked at the ingredients and was pretty grossed out at what it actually listed. Would I be able to ask a question pertaining to how to ...
8
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1answer
109 views

Are questions about short-term effects of food on your body on-topic?

We definitely do not allow questions about long-term effects of food on your body (aka health and nutrition), for a lot of very good reasons - notably, the science is often very unclear, so they tend ...
8
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1answer
98 views

Should we provide instructions in simple English?

Occasionally we get new users that apparently are struggling with the English language and the rules of the site. I have the feeling that simply pointing them to the Tour and Help Center is not really ...
8
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1answer
90 views

What (if anything) do we do about answers to “method” questions that seem to be “my recipe works, here it is”?

How do you make Yorkshire Puddings rise reliably? This question was recently answered with an answer that reads: I use one cup plain flour, 3/4 cup of milk, 2 eggs, salt & pepper, then approx ...
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4answers
132 views

How do we guide new users who post off topic stuff?

The Stack Exchange philosophy is not a particularly common model of online community (yet). I think it's really cool and have been following it since SO was conceived, but it's not obvious how it ...
8
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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 ...
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0answers
141 views

2013 Community Moderator Election Results

Seasoned Advice's third moderator election has come to a close, the votes have been tallied, and the new moderator is: He'll be joining the existing crew shortly — please thank him for volunteering, ...
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10answers
131 views

Scope of a hypothetical blog

What should the scope of a Food & Cooking blog be? Quoting the blog guidelines: Is the blog about the site? Is it about the site’s topic? Is it about the industry around the topic? Keep in ...
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3answers
86 views

Is it possible to add a forum?

I know this is long (and possibly controversial) Hear me out. I know that a lot of thought and care goes into keeping Seasoned Advice from becoming just like any other internet forum. I have been ...
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10answers
275 views

Get the word out - food blogs and press

Let's compile a list of food blogs and press to tell about the public beta. Ideally the writers would come participate in the site as regular (and hopefully avid) users; publicity would naturally ...
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5answers
215 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", "...
7
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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 ...
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3answers
370 views

Should we close questions structured like “What [compliments/does not work with] [XXX]”?

One of our regular question askers, who rarely has questions closed at least that I have noticed, asks: https://cooking.stackexchange.com/questions/32277/what-spices-can-be-added-in-an-oats-dish-to-...
7
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3answers
169 views

Shouldn't we ease up a bit on the “Should xxx be allowed?” metas?

I've been a little disturbed at the amount of questions being asked that fall into this format. The one that really "pushed me over the edge" (the edge of making a comment about it; I'm not raging :) ...
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4answers
55 views

Is there an appropriate/recommended question length?

This may seem like a strange question, but I want to make sure I'm sticking with the spirit of the site when I ask questions. I notice a lot of questions are extremely short, sometimes even just ...
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4answers
158 views

Questions about foraging

I guess this would be a "sub-question" to Food questions not related to how to cook, but, do we/should we allow questions regarding foraging / identifying food growing wild. There's a lot of food ...
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4answers
141 views

Are “how to use up a lot of [x] ingredient” questions on-topic?

I can't seem to find any guidelines on this, but I seem to recall seeing a few questions back in the early days of the "I just came into a large quantity of [x]. How do I use it up?" ilk. Are those ...
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3answers
42 views

No Editors. Perhaps people already trusted to edit on other sites could be allowed to edit during the beta?

If the reputation system is the same as SO, then you need 3000 rep to edit other questions/answers. We don't have anyone near that yet, and looks like we won't by the time the beta goes public. Why ...
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1answer
87 views

Should I delete a wrong answer when there is a correct answer

This question asked "What is this thing?" My answer was "I think it's a foo." Someone else answered "It's a bar". They are right. I have seen What should I do if I decided my upvoted answer is ...
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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, ...
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3answers
813 views

Should we have a general reference shelf life question?

I just "answered" (via comment) How long can coconut milk last in the fridge? with a quick link to StillTasty.com. I believe that comment fully answers the question—and all that information was found ...
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3answers
131 views

Seasoned Advice Moderator Cards

We recently printed some business cards for our Stack Exchange employees and they turned out great. It got us thinking: our sites' moderators have been working hard to keep our sites high quality for ...
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1answer
55 views

Are “how can I modify my recipe to achieve X” questions off-topic?

I have a recipe that I want to modify to make it more fluffy/modify the flavors of, and I'm curious whether the modifications I plan to attempt will have my desired effect. I'm worried, however, that ...
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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 ...
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2answers
107 views

Suggest undeleting answer--Why is meat red?

In this question: Why is meat red? the only existing answer, with 9 upvotes, was deleted yesterday by one of our moderates, I believe with good intent. I only noticed this because I was scanning ...
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1answer
116 views

Should answers be given to the OP or to a broader audience?

I have recently given an answer. My answer has been a bit controversial, and in one of the comments I've been pointed out that the OP wouldn't like my answer due to cultural reasons. I know this site ...
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2answers
80 views

similar questions, different scores

I am new to the site and have seen some large grey areas pop up fast. For instance I asked a question about Black Vinegar: What is Black Vinegar? the article is down voted and I get a comment of ...
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2answers
74 views

should i update with results?

So I've tried a recipe suggestion that I got from this site. 2 or 3 people have asked if I've done it yet. It turned out a great success and I have good pictures. Is it appropriate to share the ...
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2answers
152 views

One 'Item' Per Answer Policy

I don't usually go over to the meta side of things. but I was surprised at the comment my comment got. And when talking about comments on comments, meta seems to be the place to go. I understand that ...
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2answers
80 views

What are “very low quality” flags for?

One of the options when flagging is "very low quality". What should that be used for? Does it include bad/misleading/unsupported answers?
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12answers
202 views

Call for participation: Cooking blog

As discussed before, we would like to have our own blog. The StackExchange community team will probably be nice enough to create one for us - if we commit ourselves to creating good content in a ...
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2answers
94 views

Why are we calling it a moderator “nomination” when it amounts to volunteering?

Since there's a moderator election about to happen here on sa.se, and since I've been wondering this in general for se sites... doesn't the word nomination seem inaccurate? Shouldn't it be labeled as ...