yossarian
  • Member for 11 years, 6 months
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  • Atlanta, GA
Is this site going to become Seasoned Advice? If so, when?
20 votes

I know nothing about this meta-discussion. But I hate the idea of leaving it as cooking.stackexchange.com. Have you ever tried to point someone to this site by word of mouth? It's impossible. I don't ...

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Should cooking with drugs (legal or illegal) questions be on topic?
15 votes

To quote Aaronut: The culinary use of traditionally non-culinary ingredients is the basis for our [culinary-uses] tag, and with respect to masking flavour, we even had a question along those lines ...

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Why do moderators edit questions that are already good?
Accepted answer
11 votes

Lots of people edit questions and answers, not just moderators. All users can edit posts, however users below 2000 rep must have their edits approved by users who have more than 2000 rep. Community ...

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Question ideas for our blog
9 votes

Book Review The three best books in my kitchen: Beginner Book: The Best Recipe - a bullet proof, comprehensive book that will teach you the why as well as the how. Intermediate Book: Ratio - ...

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How can we change the topics of Seasoned Advice?
8 votes

Lead by example; ask other questions.

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Is the site over moderated (closing)?
Accepted answer
8 votes

Hi GUI Junkie. I left that comment, and I didn't vote to close the question. However, I think closing it was the right thing to do. There wasn't a real question there, so who knows what kind of ...

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Private messaging option
7 votes

The official Stack Exchange policy on this feature request is a pretty firm No. There's extensive discussion on meta.stackoverflow if you'd like to read some more about the reasoning. I'm not sure I ...

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Question ideas for our blog
6 votes

Cooking for TV I was on a short spot that aired nationally on TBS about Molecular Gastronomy. Talk about the experience of coming up with a menu for the show and then shooting it. I think I can get ...

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Question ideas for our blog
5 votes

Sushi for Dessert Creating a Novel Dessert from Scratch How I came up with the initial seed of an idea, how that turned in to a full fledged dish, two iterations of a complete product, and serving ...

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Question ideas for our blog
5 votes

Product Review: Vita-Mix Is it really worth spending $500 on a f@#%ing blender? What does it do that a normal blender won't do?

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Question ideas for our blog
5 votes

Pea and Carrot Gnocchi A molecular gastronomy experiment. Adapting a technique from elBulli and crafting a dish around it, with lots and lots of failure.

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

Yes, I would consider that on topic. And here is an identical type of question on the home page.

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Should we merge questions about deep frying oil?
Accepted answer
4 votes

Personally, I think it's ok and doesn't need to be merged. Why duplicates aren't always a problem was covered in the blog by Jeff a couple of years ago, and I think this case meets all those criteria. ...

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Notifications of new answers to the threads in which I have posted?
4 votes

The general idea is to not spam users with information that they may not find all that interesting. Some users on this site have over 300 answers, that would generate an awful lot of notifications ...

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Is there anything wrong with this question?
Accepted answer
4 votes

My inclination is that it's ok. It is after all about serving, which is on topic. I think the two answers so far are both accurate and objective.

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What are the guidelines for a good tag wiki?
4 votes

Jeff Atwood outlines a number of important factors for tag wikis on the SE Blog. The excerpt is the elevator pitch for the tag. You only have ~500 plain text characters for the excerpt, so don’...

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Design Ideas for Cooking Site
4 votes

I like this a lot. Two comments: I don't think the background looks like a table cloth. To me it looks more like a fence. That pattern of cloth for a picnic is always red in my mind. I think it's ...

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Should we lean more heavily to editing questions vs. closing them?
4 votes

I have a couple of issues with this: I think people will get just as upset about us editing their question to be slightly different and on topic as they will about closing. It would tick me off if ...

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Question ideas for our blog
3 votes

Flash infusion cocktails Using N2O as an infusion technique for alcohol. Experimenting with ingredients. Creating a new cocktail. Kaffir lime, grapefruit vodka; cucumber, mint Bombay Saphire; basil, ...

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Is electorate on a different update schedule, or am I under review?
Accepted answer
3 votes

I think you've got your criteria wrong. You have to vote for 600 questions. You've only voted for 218. It's not 600 votes with 25% being questions, it's 600 votes on questions with at least 25% of ...

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Why is there such a want to have citations added to answers? Or other 3rd party proof?
3 votes

This is really a site for expert answers, which differentiates it from almost any other place on the web where you might ask a question. Questions here are not about "what do you think about this" but ...

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Title and domain name?
Accepted answer
3 votes

The short answer (hopefully drama free) is that we're not getting a domain name. The URL will remain cooking.stackexchange.com. However seasonedadvice.com will redirect to cooking.se.com. So you can ...

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Is this equipment question off-topic?
3 votes

Personally, I think the question is OK in what it's trying to ask but maybe not in the way it's phrased. While the question seems to be about a particular (awesome) blender, the question is really ...

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Shorter links to questions
Accepted answer
3 votes

It's supported. You can also use How can I get chewy chocolate chip cookies?

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Should we point recipe request questions to the recipe stack exchange proposal?
3 votes

I prefer the idea of a meta site, however, as you point out, that seems unlikely. So this is the second best option. So, I agree and will join the recipe's proposal today.

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How do I check my comments?
Accepted answer
2 votes

Select your username at the top of the page. Select Activity in the menu bar. Select Comments in the sub-menu.

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How do you feel about sharing Seasoned Advice content on Pinterest?
2 votes

I think it's a great idea. I think the SE sites have given us a lot of users, views, and interest. Search engines give us loads of traffic. The idea of engaging new, interested users where they ...

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What happened to my edit on "Molecular Gastronomy" question?
Accepted answer
2 votes

There's a page where you can see the status of your edits. You should start by checking that. To do that go to your account -> Activity -> Suggestions. I don't see you in the edit history though. I ...

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Did you know that Stack Exchange has a blogging platform?
2 votes

I think this is a good idea and cooking provides plenty of opportunity for posts. As already stated, it would also give us an opportunity to explore topics that are "off topic" for the site itself but ...

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Seasoned Advice Moderator Cards
2 votes

If we wanted real name and user name on the card, should we do username as one of the contact lines?

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