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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.

35
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15answers
2k views

Design Ideas for Cooking Site

Hi all. I'm Jin and I'll be working on the designs for the Stack Exchange sites as they graduate from the beta phase. Each site will have its own unique theme that will reflects its topic. However, ...
26
votes
0answers
245 views

Thanks to Aaronut for his years of service!

Aaronut was appointed as a pro tem moderator in 2010, then elected as a moderator in 2011 in our very first moderator election. Unfortunately he hasn't been active on the site in the last year, and it'...
22
votes
9answers
569 views

Should “I need a recipe for X?” questions be off-topic?

First discussed when the site was proposed: What's a good recipe for <insert some dish>? I believe that allowing recipe exchanges in a professional Q&A site would be a huge mistake. The "low-...
22
votes
5answers
833 views

Please zap the meta-tags and dependent tags

I'm starting to see an alarming trend of what I feel is a major misuse of the tags. To recap what I've said in the past, tags exist for two reasons: To help other members determine whether or not a ...
19
votes
3answers
813 views

Is this site going to become Seasoned Advice? If so, when? [closed]

For those who aren't aware, the Web Apps beta graduated the other day and became Nothing to Install. Well, until it was reverted <24 hours later. There's lots of detail over on this Meta Web Apps ...
18
votes
3answers
894 views

Can I ask about how to use a specific ingredient? (AKA: Culinary Uses Guidelines)

I have an ingredient that I'm not sure what to do with, can I ask how to use it? Can I ask for recipes including it?
18
votes
2answers
308 views

A note from your moderator team

Some of you may have noticed that Jolenealaska currently doesn't have a diamond. Unfortunately, she has some stressful ongoing health issues that are consuming much of her time and energy, so she's ...
18
votes
0answers
109 views

A day without food safety questions

I just noticed that today -- Wednesday October 24th, 2018 -- when I opened up "new questions", there were the usual 25 most recent questions on the page, and not one of them was about food safety or ...
16
votes
3answers
457 views

Is it acceptable to glean questions from other cooking sites?

I've noticed that AtillaNYC has been copying questions from other cooking sites verbatim. Is this acceptable and/or encouraged? Edit by Dinah: My original question is above except that I did not ...
16
votes
2answers
471 views

Is this cooking-adjacent question on-topic?

Is Which killing method of the lobster would cause the least pain and distress? on topic? It's clearly related to cooking, but: the subject matter is far from normal cooking expertise (actually ...
16
votes
66answers
1k views

Suggest a domain name. [duplicate]

Possible Duplicate: Write an Elevator Pitch / Tagline Note: We are closing this domain naming thread. It is asking the entirely wrong question. See this blog post for details: Domain Names: ...
15
votes
7answers
299 views

Standardized Units?

I'm starting to see more and more answers with numbers in them - the most common being temperature, but the argument can be extended to volume and weight. I'm surprised it hasn't been asked before, ...
15
votes
7answers
362 views

Is it safe to eat X that has been left at Y for Z amount of time?

Perhaps it's just me, but I've been seeing more and more questions recently that fit this template: "Is it safe to eat X that has been left at Y for Z amount of time?" I think it's a perfectly good ...
15
votes
2answers
2k views

(Discontinued) Weekly Topic Contest! Ask great questions, enter to win a prize

This weekly topic contest has been discontinued. Thank you all for your participation. The basic idea of a Topic of the Week contest is to increase the content we have about hot and/or ...
14
votes
2answers
257 views

A design update is coming!

You may have noticed some updates to the design lately, they are part of a SE network-wide update to a new base css framework. The updates allow us to: Have sharper / more beautiful design on retina ...
14
votes
3answers
292 views

Seasoned Advice swag for top users

As a thank you for being awesome, if you have at least 950 reputation and are on page 1 or page 2 of … https://cooking.stackexchange.com/users?tab=reputation&filter=all … we'll be ...
14
votes
2answers
209 views

Migrating questions to and from coffee.stackexchange.com

Corresponding post on coffee: https://coffee.meta.stackexchange.com/q/1169/230 https://coffee.stackexchange.com/ has now been in beta for nearly a year and while they're still pretty small, questions ...
14
votes
0answers
184 views

2016 Community Moderator Election Results

Seasoned Advice's fourth moderator election has come to a close, the votes have been tallied, and the new moderator is: She'll be joining the existing crew shortly — please thank her for volunteering,...
13
votes
10answers
380 views

Are questions on alcohol beverages allowed?

Is it allowed to ask questions on: wine (eg. does red wine suits to chicken?) vodka (eg. how to make herbal liqueur from vodka?) beer (eg. what kind of beer is best for Beer Can Chicken - I know its ...
13
votes
2answers
171 views

Changing the “How to ask” panel to head off recipe questions

Today I was talking to a journalist, and she told me that she was checking out Stack Overflow. But of course, she's not a programmer, so somehow she found her way to this site. Naturally, she asked ...
13
votes
1answer
205 views

Why are people here messing with my posts?

When I came here, I posted some questions and answers in good faith. Now others are interacting with what I posted in negative ways - downvoting, editing things out, telling me something was off topic,...
13
votes
3answers
139 views

Would you be interested in a “Topic of the Week” contest?

We did something similar on Philosophy, where we designate one philosopher each week, and each person who asks a question relating to that philosopher is eligible to win a prize. It's gotten a ...
13
votes
1answer
144 views

2018 Community Moderator Election Results

Seasoned Advice's fifth moderator election has come to a close, the votes have been tallied, and the new moderator is: They'll be joining the existing crew shortly — please thank them for ...
13
votes
1answer
145 views

Staying on topic

I recently answered this question about crushing coffee beans. My final suggestion was to use a hammer, and I added a picture of MC Hammer for a little levity. A user edited out both hammer pictures ...
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 ...
12
votes
1answer
138 views

How did I reach nearly a million people?

I'm just curious as to how exactly I have reached 823K people? That seems an incredible amount for only 35 answers and 31 question. Any further details on how the people reached tab is calculated ...
12
votes
2answers
267 views

Has anybody else received abusive comments that were later edited or deleted?

On at least two occasions recently, a user (different users) left a totally inappropriate comment only to quickly edit it. In these particular cases the intended recipient was notified and saw the ...
11
votes
4answers
163 views

Did you know that Stack Exchange has a blogging platform?

That is my way of circuitously floating the idea of a cooking blog! Here is Blog Overflow. Here are a couple of other .SE's blogs. Some are more successful than others! Sci-Fi English Gaming ...
11
votes
3answers
525 views

What types of sourcing questions should be allowed? (Revisit: March 2013 — Please read again)

I have edited this question to bring it to the top of the meta-SA list, because it never seems to have come to consensus, and is relevant again (March 2013). We have had two sourcing questions lately:...
11
votes
1answer
441 views

Should “general reference” questions be asked and answered here?

For some background on the broader topic, see: Are questions that are easily answered with Google appropriate for the site? This is essentially a smaller subset of that. I want to state for the ...
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 ...
11
votes
2answers
164 views

Cooking Birthday Celebration

Did you know Seasoned Advice's anniversary of its graduation is coming up on 14 October? Congratulations! How about a fun activity to stir things up a little? After a year of great Q&A, we'd like ...
11
votes
1answer
163 views

Should “what can I add to X” questions be closed by default?

We've had a few of these questions recently which are now closed. The latest one, which is actually one of our oldest questions but just resurfaced, was about mayonnaise, and - this is no surprise to ...
10
votes
5answers
205 views

Are questions that are easily answered with Google appropriate for the site?

I just answered the question "Buttermilk Substitute?". Typing the question in to Google turned up pages and pages of detailed discussion about what to substitute for buttermilk. Do these "easy" ...
10
votes
7answers
196 views

2016 Moderator Election Q&A - Question Collection

In connection with the moderator elections, we will be holding a Q&A with the candidates. This will be an opportunity for members of the community to pose questions to the candidates on the topic ...
10
votes
2answers
230 views

2016 Moderator Election Q&A - Questionnaire

In connection with the moderator elections, we are holding a Q&A thread for the candidates. Questions collected from an earlier thread have been compiled into this one, which shall now serve as ...
10
votes
3answers
243 views

Community Promotion Ads - 2016

It's 2016 now, and we've made some changes to the sidebar size. As such, we can now restart the Community Promotion Ads for 2016! Keep in mind, we have updated some of the guidelines compared to ...
10
votes
4answers
571 views

What should we do with answers in comments on questions?

The intent on StackExchange sites is certainly that answers are posted as answers, and comments are used for less permanent things. As the placeholder text for comments on questions says: Use ...
10
votes
2answers
591 views

What are restaurant-mimicry questions?

It can seem that "restaurant mimicry" questions are requests for recipes. What is the difference, and how can we write restaurant mimicry questions which don't get closed?
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.
10
votes
3answers
229 views

Is the site over moderated (closing)?

I posed a question about the Soufflé technique and flagged it as such. This was my first question on cooking.stackexchange and the response (it was closed) is very de-motivating. The comment I got ...
10
votes
4answers
155 views

Discouraging the proliferation of bad tags: Proposal

As some of you may have noticed, we've got some truly awful tags littering the parent site. I'm not talking about the little one-off tags where somebody pastes their question title into the tag box, ...
10
votes
0answers
171 views

Proposal for Awesome Answers Contest

Update: Thanks for your input. I've just announced the contest! From the feedback I got when announcing the discontinuation of the weekly topic challenge, as well as some more casual conversations I'...
9
votes
13answers
881 views

What should our FAQ contain?

Since this is one of the 7 Essential Meta Questions of Every Beta... What should go in our FAQ? Most of the FAQ is boilerplate, but we need to determine the on-topic and off-topic subjects that go ...
9
votes
4answers
246 views

Are food safety questions a liability?

There's been a number of questions of the "is this safe to eat?" variety. I admit, I replied to the one on cheese, but I'm starting to think that these may have liability issues -- if someone says it'...
9
votes
2answers
178 views

Discussion: Should “Plant identification” questions be acceptable here?

Very infrequently we get requests from users to identify whether a plant is a specific edible plant. Most recently, this question: https://cooking.stackexchange.com/questions/63379/iis-this-mint-...
9
votes
3answers
247 views

2018 Moderator Election Q&A - Questionnaire

In connection with the moderator elections, we are holding a Q&A thread for the candidates. Questions collected from an earlier thread have been compiled into this one, which shall now serve as ...
9
votes
4answers
293 views

Anthropology versus Culinary questions

Jefromi proposes in the commentary to: Is there a tradition where eating something sweet before something savory is the norm? that I would tend to say that food history is a reasonable question ...
9
votes
3answers
500 views

How can we make substitution questions more helpful?

There seem to be lots of questions asking for ingredient substitutions. What guidance should we give to make it easier for the askers to give the right information, so that they can get helpful ...
9
votes
1answer
77 views

Are purely science based questions on topic?

I am more interested in the science behind cooking than how to make my food taste better. Would a question that is only for the sake of food science be on topic?