Questions tagged [scope]

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4
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1answer
57 views

Why is “leftovers” a tag-synonym for “culinary-uses” if the description for culinary uses explicitly says it's not for leftovers?

DO NOT use for everyday ingredients, leftovers, etc - this is off topic. First (and only) tag that comes up if you type in "leftov."
0
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1answer
26 views

What are the differences between [allowed-topics] and [scope]?

I see that we have two meta tags that are similar, if not synonym: allowed-topics and scope. Are they really different? If not, should we merge them? See also on Meta Stack Exchange: What is the ...
3
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1answer
45 views

Are questions about food criticism on-topic?

Some concepts that related to food critic such as gastronomy, food studies, culinary arts also seem to be absent in here. The What topics can I ask about here? doesn't explicitly mention this topic. ...
-10
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2answers
195 views

Why doesn't this site come with a body-positivity disclaimer?

I've been thinking about why I found this site so very unhelpful and realized that this is because of the implied body-positivity of this SE. This should be made more explicit to improve user ...
3
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1answer
39 views

Are questions about making cooking equipment on topic?

Related to this question: Home-made gas grill burners? Are questions about how to make equipment (either components, as in this case, or hypothetically a more complete object like a chef's knife or ...
5
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3answers
55 views

Can we take questions about sous vide time/temperature?

Today we got this question about sous vide pork belly where the OP has explicitly said they're not looking for recipes, just times/temperatures. Of course, times/temperatures are often given as part ...
3
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0answers
38 views

Are food regulations on topic?

I might have dietary restrictions that affect my choice of ingredients. Many countries have regulatory bodies (like the FDA in America) that encourage or require food vendors to respect these ...
16
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2answers
495 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 ...
1
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1answer
24 views

Resource for how different ingredients affect baking

Is the following question on-topic? Is there a good resource for how various common baking ingredients interact? For instance, I have a recipe which calls for creamed cottage cheese, and I'd like to ...
3
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2answers
48 views

Is this question about brand comparison on topic?

Today we got the question What food processor to buy Vitamix pro 750 or Revoblend RB 500, which asks people to say which of two blenders is better. It also lists the tasks for which the blender will ...
3
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3answers
138 views

Is this an off-topic “what to make with X” question?

This question: Bananas - too many - so how can I preserve them? currently has some close votes, as an off-topic "What can I do with [ingredient]?" question. It does indeed ask for things to make with ...
5
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1answer
59 views

What are our thoughts on questions asking for the laws as they relate to cooking?

This generally applies to questions about the laws as they relate to food preparation in commercial kitchens (e.g. restaurants). Here's a recent one: UK laws regarding consumption of food or beverages ...
0
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1answer
75 views

What's the deal with open-ended questions?

There's a "too broad" close reason, for sure. And when voting to close, people sometimes to say "poll" questions are bad, and often mention something about "one correct answer" - what's the deal with ...
7
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1answer
115 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 ...
3
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1answer
57 views

Scope - valid questions

Cooking moderators are diligent about managing scope / valid questions. I am not questioning current scope. May I ask if that was the scope going into beta or during beta did you find the need to ...
5
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1answer
60 views

How much science happens on this site

I'm trying to gauge what the ratio of "in my experience, _____" and "According to _____, ________" is on this site. For example, rpg.stackexchange bans "in my experience, ______" answers. Food ...
6
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3answers
102 views

Is “when should I pick/harvest X” on topic?

I'm asking mainly because of https://cooking.stackexchange.com/questions/69381/what-is-the-ideal-age-for-cooking-with-hostas I've read that hostas can be fibrous, and stringy when they get to old, ...
8
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2answers
72 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.....
4
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1answer
126 views

Is this question on-topic?

This question struck me as very unusual when compared to our other questions: Does handling a lot of flour cause fingernails to break? (unedited title was simply "Bread baking fanatic") What does ...
7
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4answers
142 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 ...
7
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1answer
56 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 ...
14
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2answers
219 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 ...
9
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2answers
184 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-...
2
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1answer
41 views

Are fermented foods off topic for Seasoned Advice?

I have a question about making miso paste but fermentation is marked as off-topic. Does that include fermented foods? Miso paste is fermented soy bean paste Source: http://japanese-cooking-class-...
3
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1answer
48 views

Are questions about economical cooking welcome here?

By economical cooking, I am thinking about utensils, cookwares, stoves, ovens, electricity and gas consumption, etc... - the cheapest good quality stuff. I am also talking about cooking methods that ...
6
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1answer
94 views

Are hospitality industry questions on-topic here?

I just started an Area 51 proposal for people working in the hospitality industry and I was wondering if questions dealing with restaurant management, menu balancing, food cost, and so on were already ...
10
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1answer
130 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.
5
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1answer
66 views

Scope and/or tagging for “local ingredients” questions?

The following questions have been posted: Local special ingredients on Cape Cod (tagged local, recommendation; just posted) Ingredients: Danish local specials (tagged untagged, meaning original tags ...
2
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2answers
49 views

Should we keep this question about the amount of refrigerator space a person needs?

We just had a new question of a type we have never had before: What is 'adequate' refrigerated space for a single person I would normally argue that, if something is not forbidden, then it'...
1
vote
1answer
36 views

Are questions about “use of leftovers” allowed here?

Are questions about uses and ideas for leftovers allowed or are they off-topic. I asked a question about leftover cakes once (maybe 1-2 years ago) and it was deleted as being too broad. I can't even ...
4
votes
1answer
48 views

Should we allow basic measurement unit conversion questions?

I don't think that questions like What is the measurement of 1 cup? add value to the site. I don't even know why some people point others to heavy sites like Wolfram Alpha, when you can literally ...
1
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2answers
73 views

questions about shows

Are questions about shows like hell's kitchen allowed? For example I wanted to ask if dishes like risotto or beef Wellington are really hard to cook because the contestants often fail at this. Is it ...
3
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3answers
118 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 ...
0
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1answer
30 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 ...
2
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0answers
36 views

Keyword filter for frequent off topic issues

On SA, we have a guideline that health and medical related questions (for example, is it better to eat green beans raw or cooked?) are off topic. However, many new posters don't read the FAQ and ...
2
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2answers
125 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 ...
4
votes
1answer
122 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' ...
2
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2answers
196 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
53 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 ...
9
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4answers
307 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 ...
1
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2answers
27 views

Would a question about food digestion be on topic?

I have a question about the mechanics of digesting food. Would that be on topic here? I'm thinking no, am I right?
13
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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 ...
11
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3answers
562 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:...
5
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2answers
78 views

How close to asking about chemistry can I get while remaining on-topic?

I want to ask a question like this: Raffinose is a sugar found in legumes that is indigestible by humans. Which is great, because I'm looking for a sweetener that 1) won't raise blood sugar and 2) ...
8
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1answer
185 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 ...
3
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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
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3answers
146 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 ...
2
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1answer
90 views

How dynamic is the scope of SA

I've found the current scope of Seasoned Advice seems well defined, and the community does a good job of defending it. There are certainly virtues to keeping the scope under control, and I don't want ...
9
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1answer
603 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 ...
5
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1answer
152 views

“What should i cook” type questions

Yesterday, this question was asked: How can I create a varied (or at least tasty) menu for a 12 day hike whilst using as few ingredients as possible? It was closed by a moderator, with the comment: ...