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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.


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

I think my views are pretty clear here: food history is an interesting food-related subject, and questions about it are in general on-topic and quite answerable, with some care to get real facts, not just rumors and speculation. The question you linked to about western meal structure is a great example of a question, though it could certainly have a more ...


7

Your answer is fine. Had the answer consisted solely of the MC Hammer picture, I would have fully supported the answer being deleted. But there's nothing wrong with having a sense of humor while answering the question - key part being the answering the question bit, which you did. Part of the issue here might be that the person who edited didn't think the ...


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

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 ...


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

It turns out that most people aren't any good at searching the web, especially once what they're looking for is becomes non-trivial. This, I suppose, isn't a surprise to anyone who's spent any time answering questions on the SE Network. And, although I feel I'm usually pretty good at finding stuff on the Internet myself (citation needed, certainly), there ...


5

I would argue that all sourcing questions fall into one of two categories: They are extremely local and require extremely local knowledge They are better served by a general internet search with google, bing, or whatever None of them require specific culinary or cooking knowledge, as opposed to a question on how to choose an ingredient or piece of ...


5

Another element to consider, I think, is that we often don't recognize how culturally conditioned our food expectations (and food preparation expectations) are until someone points out a different way -- either from another culture or from some period in history. For example, a question like "Why do we knead bread dough?" could at first seem like a simple ...


5

Requests for help with flavor pairings or modifying a recipe must make a reasonable effort to describe the specific goal. In other words, these would be closed: What can I add to X to make it better? What are some common/uncommon ingredients to add to X? How can I improve the flavor/texture of X? What goes well with X? If your question is like those, this ...


5

tl;dr: If you accidentally put salad on your plate of leftovers before heating, and you had a magic microwave shield, wouldn't you just throw the shield on it? Why can't someone ask if this exists? Full answer: I definitely disagree. Questions can be both valid and fun. Yes, there's an easy, obvious solution to the problem, but it's interesting (and ...


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

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 think you've asked about things like this before. There are tons of old questions which (for a variety of reason) would be closed if they were asked today. We're vigilant about voting to close new questions - we see them right there on the front page. But we can't go through all the old questions and find all the ones that should be closed. So the ...


4

Not unless there's some subtle or tenuous connection to the cooking process that I'm not anticipating. We do seem to have a biology site on the network now; if your question is at a reasonably technical research-ish level then you could try asking there, although I suspect, like most of the other science sites, that it'd get closed if it's deemed overly ...


4

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 ...


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 ...


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

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 ...


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