SAJ14SAJ
  • Member for 9 years, 2 months
  • Last seen more than 3 years ago
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What questions were salvaged from answers?
5 votes

This feature is needed, because having a moderator or other user enter the question just doesn't work well, because the owner of the question is wrong. The person who re-enters the question won't ...

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What types of sourcing questions should be allowed? (Revisit: March 2013 -- Please read again)
5 votes

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 ...

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Is Seasoned Advice Dying?
4 votes

I have used the StackExchange API to pull some data from early this calendar year, counting questions by date. Here is the trend: The bottom line is that once the holiday season passed, our ...

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How can we make substitution questions more helpful?
4 votes

When asking a question about ingredient substitutions, please: Say why you need the substitution (allergy, dietary guidelines, simply out of the ingredient, not available where you live, you just don'...

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Isn't this dangerous?
Accepted answer
3 votes

I appreciate the vigilance on food safety issues, but I don't think the question is off topic, although it might not be a very smart question. The first two answers are quality information, and have ...

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What's up with all the spam
1 votes

I see bad spam edits from time to time in the suggested edit queue. I have never really paid attention to who they target or the frequency; I just reject them and move on. I suspect what is ...

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The Egg safety problem
1 votes

There is no "egg safety problem." The evidence is overwhelming that the US safety practices for eggs are at least no worse than those in Europe not counting Sweden, where eggs are washed. The EU is ...

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Pregnancy (and other conditions relevant to food safety) and closing questions
1 votes

Perhaps there may be formulations of that question which would have been acceptable... but we are under no obligation to read the posters mind. There was no hint of pasteurized or unpasteurized as ...

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Should this general microwave cooking questions technique question be closed?
1 votes

The thing is, it is an open ended question on a common device. It boils down to "What is a microwave good for?" How is this effectively different under our guidelines than (hypothetically) "What ...

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What is the most common term for sand dough?
0 votes

The only ones of those terms that I have heard before they came up in chat discussion today were: sablé brisé I don't know that there is a general term that US home cooks would consider widely ...

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Is "Do restaurants regularly disinfect baskets and trays?" a good question?
0 votes

Its a well written, clear question that is definitely on topic. That doesn't mean that the information necessary to answer it authoritatively exists easily, and I suspect it will never get answered (...

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What custom close reasons might we want?
0 votes

I am uncomfortable with the proposed category: General Food Question Seasoned Advice is a site for culinary Q&A. We expect questions here to relate to some aspect of cooking or food ...

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Would a question about food digestion be on topic?
0 votes

I believe you are correct, that would be a medical question.

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A tag for (avoidance of) meat drying out during cooking?
0 votes

Its not that I don't agree with you, but that I don't think anyone who would be asking the question would be helped by the tag. There are only 32 people on this site with the "Informed" badge for ...

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Are questions about food waste disposal on topic?
-4 votes

No, it is not on topic. It is NOT essentially a cleaning and equipment question. If it were, it comes down to "what are the proper methods to dispose of the waste" or "what types of waste is it ...

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