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19

For me, this is still on topic. Our help center states: Cooking & food preparation methods Food handling and storage I would argue that it can even fall into both categories. We cooks buy lobsters as live animals and storing and ultimately killing them is actually part of the food preparation process. Another example are mussles. While most ...


17

I believe these questions should be considered off-topic if the gist of the plant identification question is "is this edible?". Because we're food specialists and not necessarily plant specialists, it's completely possible for us to miss-identify something as "edible" that is not. As in the question, it's possible that it's a perfectly ...


15

Any questions on food preparation are on-topic. Indeed, this is our core topic, with a few related ones also being in scope. English doesn't have a word which is unique to food preparation, so it uses "cooking" instead, even though this is frequently associated with preparing food by using heat. If you keep in mind that it is this broader sense of cooking ...


10

This site is not about asking what we should and shouldn't eat, and it's certainly not about telling people what they should and shouldn't eat. It's about, once you know something about what you want to make and eat, how to make that happen. Want to make full-fat, full-sugar ice cream? Great! Ask away. Want to steam vegetables? Great! Ask away. Want to ...


9

We do equipment questions here, so I think the question you mean will be on-topic. Some equipment questions don't fare that well here, but it is mostly ones which are way too model specific for anybody but the manufacturer to say something about them. A common problem of grills should be OK - just ask it.


9

Narrow definition Currently, the community tends to close questions about damaged electrical equipment, since that would need an electrician to look at the specific piece of equipment before labeling it safe. But when a piece of equipment is working properly, a cook can be expected to know how to use it safely. So the change to scope should exclude exactly ...


8

No, we don't generally take questions about the business aspects of making food, just the culinary ones. I'm sure there would end up being some overlap, but we definitely don't cover it all. (Your two example questions are off topic here, to start with.) Whether or not that means there's enough interest to get a hospitality site going, I don't know!


7

Yes let's close those, and point to a canonical question that points to everyone's favorite calculators. It's helpful and if they're dups we don't have to keep convincing people they're bad questions.


7

This is a good type of question, and not at all off topic. We would be happy to have it. The one caveat is that you should know what "X" is and be able to describe it. So, question which work well would say something like: Here's the recipe for my sweet oven omelette with strawberries. I want it to be fluffier and for the strawberry taste to come more ...


7

Body positivity? I am afraid that you under- and overestimate this site and its users. Underestimate in the sense that we will always and without exception strive to be as welcoming and positive as we can - for each and every user that contributes positively to the site and the community. This stance isn’t about body positivity, this is way more. If you ...


6

My inclination here is no, we should deem these examples off-topic under the "what can I do with X" custom close reason. If no dish would normally contain large quantities of X, however, that might fit under the "no culinary uses" exception. (That's not the case with eggs or almonds, I don't think.) Note also that "how can I preserve X?" may well be a good ...


6

Sure, that's what the budget-cooking tag is for. Please do note, however, that all of the usual expectations around specificity and constructiveness still apply. So questions of the form recommend me some cheap meal ideas/restaurants will be closed, not because they are off-topic but because they are polls. I point out the above because the budget-cooking ...


6

I'm glad that we have a meta question on it, since the comments on the original question seemed to go off on too many tangents. TL;DR The reason the question was closed that it is what we nowadays call a "list" question (earlier known as "poll"). The codification for this is on the don't-ask page, and the problem comes from the point ...


5

Fermented foods are on topic. You are welcome to ask about miso, and also other fermented food such as sauerkraut and pickles. I guess the confusion may come from the point Wine-making, Brewing, Distillation and Fermentation This means that the site doesn't cover the making of alcoholic beverages from scratch, such as making your own beer. The "...


5

I say it's a case-by-case basis: the overall category can be on topic on both sites, but some such questions belong much more on one site than the other. For the specific questions under consideration here: Hostas - I think this is way better on gardening. It's not a common cooking ingredient, it's not sold in stores (except maybe some places in Asia?), so ...


5

I don't see how this is any different from the close explanation: Questions of the form "What can I do with [ingredient]?" are off-topic because they are subjective and lead to a long list of equally good suggestions, which is not compatible with the Stack Exchange format. See Culinary Uses Guidelines for details. Exceptions are made for items which are ...


5

The purpose of the rules is to avoid unanswerable questions. The kind that solicit opinion based answers or unending lists of equally valid answers. In my opinion the rule of thumb is- would this question produce answers that could be objectively voted up or would they have any value to someone searching for the same question on Google. I am sad when a ...


4

I'd say yes, though it could probably use editing (hint hint): it's about something potentially happening because of the actual cooking, not just a health question about eating food, and it's a relatively acute problem, not a long-term fuzzy health issue. It seems roughly in the same category as onions making us cry (thanks, Debbie!) or butternut squash ...


4

One small correction: this isn't a moderator thing. We have plenty of users with enough reputation to help close questions, and the site scope was decided by users, not just moderators. We moderators also contribute in this regard, but we're not in charge of site scope. Generally, the details have been refined over the years, but we haven't added a lot of ...


4

I'm kind of inclined to say no, let's not take them. I don't think anyone's ever been wild about these, and food laws are very localized, so people tend to not have the expertise to answer even if they do know something about the topic. They're also not relevant to home cooks, and we've already said that business questions and other non-culinary questions ...


4

I'd say: Food criticism in general is not on topic, since it's not really anything to do with preparing food. We don't do recipe reviews or restaurant reviews, and food criticism is pretty much just that. Food vocabulary is on topic, since describing the food we might make is a pretty normal part of preparing food. We help people understand recipes, and I'd ...


4

The tag synonym was created on September 3rd 2010, a couple of months after the site was launched. We one of the first nontech sites (I think the first that survived until now), and even SO was so young that it hadn't crystalized its rules yet. We certainly hadn't, and were taking all kinds of opinion based questions, etc, that don't fly now. "Culinary ...


4

If you ask about the differences, answers about the “nutritional benefits” - as phrased in your original question - would be off topic (as are questions, as you learned earlier). They properties from a cook’s perspective would be on topic, e.g. different pungency due to different average content of mustard oils. Once the question (or answer) debates the ...


3

Links to additional resources are basically always helpful, though sometimes they may be overkill. On many questions, optimal answers would probably provide more support than average answers do, but it's not something we can really make a policy to change. So there aren't really specific, universal rules. Sometimes writing about your experience is ...


3

I'm not very active here so feel free to ignore me, but I thought I'd add my perspective of how I treat similar questions on other sites. (I partially discussed this with Jefromi already.) My rule of thumb for dealing with this sort of grey area is: Would it be acceptable if asked from a different perspective? Could it be closed as a duplicate of an ...


3

Yes, we should answer questions about biology if they're useful in a culinary way. We answer questions about making food, including explanations of the reasons behind things, and sometimes we have to find those reasons in biology or chemistry. This is nothing new. This doesn't mean we should accept all tangentially food-related biology questions (e.g. "how ...


3

As an oversimplified standard, I'd suggest: Do I need to know this in order to reasonably serve X to people without immediate, observable consequences? The "immediate" is important - we only want to allow things that are direct enough that people could've really figured out how they work. I'd rather not quibble about a precise definition of "immediate"; ...


3

It's fine, and often even good if a question can have multiple good answers. There is no rule that questions have to have a single correct answer. Many problems in the kitchen can have multiple good solutions, and we want people to ask about real problems, and learn what we can about various ways to solve them. All of that knowledge is useful to collect ...


3

My personal opinion: I would like to be able to take questions like this, but it would be an exception to an existing policy, so we might have to err on the side of considering them off-topic for now. It's definitely under the general umbrella of "what to make with X" and non-specific recipe/dish requests (not necessarily specific recipes, but general "what ...


3

I had a quick discussion with rumtscho in chat, arguing for allowing this sort of thing. She at least partially agrees! My overall view is that we should take questions like this, and clarify that they are asking for time/temperature ranges with descriptions of the results and not recipes. As a simple example, the table in this Serious Eats article for ...


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