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Questions tagged [questions]

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8
votes
1answer
82 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 ...
4
votes
1answer
33 views

Questions pointing to video recipe (only) should be closed?

This question points to a Youtube video recipe. There is no recipe (not even a part) in the text of the question. IMO it should be closed (most likely as Unclear what you're asking). Like answers, ...
3
votes
3answers
96 views

Questions with a false premise.

When I read Irish cream liqueur I was at a loss as to whether or not to answer or vote to close the question. Ultimately I chose to offer an answer, but only because some commercial brands did list ...
5
votes
2answers
102 views

Rewording questions on “Why do people do X”

Sometimes we get a question worded like "why do chefs do " when the OP really means "does doing X have any benefits". I feel that the difference between the two is important and goes well beyond ...
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 ...
-2
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 ...
3
votes
1answer
64 views

Are questions similar to this one on-topic on Seasoned Advice?

I read, How do I color an egg black? and I was wondering if such questions are on-topic. Essentially the question is about how to get a black hollowed egg that is then filled with powdered material, ...
6
votes
3answers
145 views

Is asking to identify a food from a picture on-topic?

Here on the Black Sea in Romania people are eating a shellfish called in Romanian "rapane" which they translate as "oyster". But they are elongated spiral shells which to me look nothing like the ...
4
votes
2answers
87 views

Are questions on cuisine of a specific country welcome here?

As I'm going to visit a country which is new for me, including its cuisine, I had the idea to ask about local specials, e.g. ingredients I can buy there which are hardly purchasable in other parts of ...
5
votes
2answers
167 views

Are shopping requests on-topic, or should them be considered too localized?

I am asking because I noticed the following question, but I am interested to understand in general if shopping questions are on-topic: Where can I buy fresh water prawns? I think that such questions ...
2
votes
1answer
100 views

Aren't questions about keeping something in the refrigerator that don't specify for how long too generic to be answered?

Are questions like "Is it safe to keep [X] in the refrigerator?" too generic to be answered? For example, see https://cooking.stackexchange.com/questions/376/is-it-safe-to-put-rice-in-refrigerator ...
4
votes
3answers
153 views

Should a question about cookies tagged with both “cookies” and “biscuits”? [duplicate]

If a question is about cookies, is it correct to tag it with cookies and biscuits?
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 ...
4
votes
2answers
200 views

When is it appropriate to answer your own question?

Eeek, I'm getting a suggestion that this is "subjective and likely to be closed." I apologize if this is the wrong type of question, but since it's a "I'm a beginner, what's the etiquette" question, I ...
3
votes
2answers
38 views

How should we handle “I was following recipe X, but Y went wrong, how to avoid the problem?” questions?

Putting the recipe swap questions issue aside, I think these questions should be on topic (for sane values of Y) as they usually have an answer (you applied too much heat, too little water, etc.) ...