The Frying Pan

12:00 AM

Oh I am gonna make it for the town hall meeting.

I was confused because of the time stamps.

12:22 AM

@rfusca yay i think my starter is still alive! Within 1 hour of pouring out the hooch and feeding it again, it started bubbling again

rfusca

12:51 AM

@Jay awesome

rfusca

1:01 AM

@Jay not real surprising - it takes a lot of alcohol to kil it

kill it all that is

@rumtscho are you still up?

Jay

4:24 AM

@rfusca I think what was happening was there was so much alcohol (poured it all out and it came to be about 3/4 cup) and it was all rising to the top. And it was sort of weighing down and compressing and almost choking my sour dough starter if you must. I'm just happy I didn't kill my colony of yeast(completely)

rfusca

@Jay lol, well make a loaf then!

the alcohol should rise to the top btw

rfusca

6:46 AM

woot! corn tortilla success tonight!

derobert

Ugh. Annoyance. Silly pizza dough decided to wrap around the dough hook instead of kneading. I should ask a question about this. The site needs (kneads?) more bread questions.

rfusca

@derobert next week is bread week ;)

@derobert do you have a C hook or the spiral?

derobert

@rfusca spiral, but I'm trying to use my 5.5qt mixer for a mere 300g of flour

maybe I'll wait to ask until next week, so I can win fabulous prizes

rfusca

hmm, i've never had that with my spiral hook

even for small batches

i've kneaded as little as 150g in it

derobert

odd, are you doing standard hydration or high-hydration? never happens with high hydration

this is a lean, standard hydration dough

rfusca

6:53 AM

@derobert that small dough is tortilla dough which is standard

definitely not high

do you have the coated spiral or the uncoated?

derobert

uncoated

its plain metal, aluminum I think

maybe I need a teflon one :-P

rfusca

hmmm

mine is coated

its specifically supposed to help with that

i honestly have never had it happen on my spiral hook

it did all the time on my C hook

derobert

yeah, that could explain it

rfusca

(my mixer is one of the few that could take both the C and the Spiral - came with the C and then later I bought the spiral)

derobert

ok, why when I visit shopkitchenaid.com and click on dough hooks, does it only show C-shaped ones

rfusca

7:00 AM

dont' know

derobert

I suspect they don't quite have this whole Interwebs thing down :-(

rfusca

lol

@derobert amazon.com/KitchenAid-Spiral-Dough-Hook-Coated/dp/B000H3YTWK/… ;)

derobert

yeah, I need to find the right one for my mixer

rfusca

wimp ;)

@derobert whats your model num?

derobert

7:16 AM

@rfusca KV25MCXER ... had to go look it up.

so, my model isn't on the list, of course. But I'm not sure if anything other than the KV25 part matters...

rfusca

@derobert thats what I was thinking

derobert

it would help if the kitchenaid site was useful :-(

rfusca

seriously

btw, if you have any answers here cooking.stackexchange.com/questions/21357/… - not sure if you're a cast iron fellow

tonight's pizza came out freaking amazing at our house

derobert

wow, wtf, I heat my cast iron to 600°F and its fine with that

rfusca

@derobert what do you season with?

derobert

7:25 AM

soy oil

rfusca

soy...interesting

derobert

yeah, it has a higher iodine value. Best oil to use is flaxseed, but that's harder to get and more expensive. Soy isn't as good, but is the best of the cheap easy to get oils

(the bottle marked 'vegetable oil' is probably soy, if you look at the ingredients)

canola should work, just not as well

answering your question on the main site

rfusca

@derobert thanks

derobert

@rfusca just posted an answer

rfusca

@derobert so you got me thinking earlier and when I made my sandwich loaf tonight, I added an egg per loaf

and O M G

derobert

7:35 AM

@rfusca egg adds a nice flavor to bread, doesn't it? :-)

rfusca

ya, its not like i'd never added eggs before, but not to just my normal sandwhich loaves

most of the time only for holiday breads

derobert

@rfusca I guess I should ask from reading your question, you are talking about bringing the pan to 500°F or so at most, right? I mean, if you go really hot—say, 700 or 800—it should flake off, that's essentially what a self-cleaning cycle on an oven does

not sure the exact temperature that happens at, but its well above normal cooking temperatures

rfusca

@derobert When I go up to 700-800, I expect it, but it definitely starts around 500 and thats the issue

derobert

yeah, I heat my cast iron to 500°F in the oven fairly often, it doesn't even smoke

I've done 600°F on the stovetop, at some point north of 600 it'll start smoking

rfusca

some recipes call for medium-high though, which at the 3-4 oclock position on my electric stove is above 700

derobert

7:43 AM

@rfusca well, it ain't 700 if there is any food in the pan

rfusca

well for some stuff like naan, tortillas, even stir fry - you preheat the pan really hot

for stir fry, I got my carbon steel wok to the point it flash ignited the oil when I poured it in

derobert

@rfusca well, stiry-fry in cast iron doesn't require as hot (the thicker pan holds more heat)... 600°F should be fine. Given, once you put the food in, you'll want the burner up fairly high to keep it as hot as possible.

rfusca

Its carbon steel - so not as thick.

derobert

Not sure what the flash point of canola is, but I suspect it may give you a little bit of flaking. Probably not hot enough to take off huge chunks.

rfusca

I've stopped bothering to even try to keep my wok seasoned lol

derobert

7:48 AM

well, if the seasoning on the carbon steel was OK with it, the seasoning on the cast iron really ought to be as well

rfusca

I oil it and then it all burns off,use it, rinse it out, dry it, oil it again - repeat

i'm hesitant to lower the heat for the initial heat up because the stir fry has been freaking amazing since I was doing that

but I expect the wok seasoning to burn off based on that.

derobert

ah, yeah, I imagine that would make nice stir fry

I have a heavy cast-iron wok, it works at lower temperatures (because of how much heat it holds)

rfusca

sure

i've considered switching, but a cast iron wok isn't super cheap

its not expensive, just more money than I want to spend

and I can't find a flat bottom one

derobert

well, nothing wrong with carbon steel woks. That's a traditional material for them

Lodge makes a flat bottom one

rfusca

indeed

really?

derobert

7:52 AM

yes, I have one

rfusca

hmm

oh, i guess it is flat, it just never looked like it

between having an electric stove and all, I've started making sure everything is an room temp first

derobert

I have gas here, though I get to deal with electric whenever I help cook at my parents' place

rfusca

@derobert i'd kill for a gas range

derobert

well, if you plan ahead, you can fake it on electric, at least if you have enough burners

rfusca

@derobert true

derobert

7:59 AM

e.g., if you know you're going to want to switch to high, heat a second burner...

rfusca

yup

i've also thought about buying just a single portable gas burner

but i'd never remember to keep it stocked with gas

derobert

lol, yeah. Can you not get gas at your place?

rfusca

we rent

derobert

(plus, also, camp stoves often don't burn cleanly enough to use indoors)

ah, yeah, that'd be harder, you'd have to convince the landlord

rfusca

we have gas heat, so we have a gas line, but it doesn't run to the kitchen

derobert

8:02 AM

wtf were they thinking when they did that

rfusca

@derobert who knows

but it sucks :(

derobert

@rfusca ok, apparently KV25MCX is important, the rest is the color. Maybe. Still trying to figure it out

rfusca

@derobert dang :/

derobert

We've had a letter to Cuisinart before. I'm tempted to write one to KitchenAid

KitchenAid.com doesn't know they have non-C-hooks

WTF

How f—ing stupid can these people be?

@#(_!(#_()@#$_QWR)

rfusca

8:19 AM

lol

derobert

search the kitchenaid site for spiral dough hook, NO RESULTS.

rfusca

very weird

derobert

hmmm, I have found one useful fact while searching, apparently my mixer bowl actually is dishwasher safe

rfusca

lol, mine's gone in the DW since day one...i always just assumed it was

derobert

well, the dough hook isn't, and I've always hand-washed the bowl

since it isn't exactly hard to clean

rfusca

8:32 AM

sure

derobert

well, I've found the parts list, the dough hook I have is part no 9703655

rfusca

the coated hooks are safe though

derobert

yep

guess how many results for that there are on shopkitchenaid

rfusca

lol

derobert

Interesting fact, it takes less time for dough to rise than it does to find the right accessory for your KitchenAid stand mixer!

2

rfusca

8:35 AM

lol

derobert

Google for that part number gives me conflicting answers. But some of them have compatible model lists. And I've checked, the dough hook (that came with my mixer) isn't compatible with my mixer.

Obviously, I'm just going to have to call KitchenAid in the morning

rfusca

lol

derobert

and also, their entire website is #(!#()!# flash.

rfusca

awesome

derobert

oh, and if you click in the search box to try and edit your query, instead it clears the box for you.

Ok. I've had enough of this. I give up, I'll call in the morning.

rfusca

8:42 AM

well,i'm off to bed

ciao

derobert

good night

Mien

oh good night

and good morning :)

derobert

9:10 AM

@Mien good morning

The oven is heating, its going to be pizza time in 40 minutes or so!

Mien

Ah, I'm eating some yogurt for breakfast.

derobert

@Mien too healthy! Pizza for breakfast here, apparently

... mainly because otherwise, I'm going to have to toss all the ingredients

Mien

you're crazy!

hehe

I don't think this yogurt is very healthy though, if it helps my image.

derobert

oh? what's in it to make it not healthy?

did you manage to yogurt-ify heavy cream, or somesuch?

Mien

9:25 AM

Sugar?

It's yoghurt with red fruit from a brand.

Also fat, I guess.

But I don't care much about the nutrition of my food :)

derobert

@Mien that's not too bad, I'm having pizza, after all. With a ton of pepperoni

Mien

I still have to make pizza myself once.

derobert

9:49 AM

wow, this dough is being uncooperative. Time to let it rest for a few minutes

Mien

10:01 AM

Too sticky?

Oh, I once made pizza (when somebody else had made the dough before my arrival)

When I was trying to shape it, it shrunk everytime.

It wasn't rested enough?

derobert

10:29 AM

@Mien yeah, when the dough refuses to stretch any further (it just springs back), let it rest 5 minutes. It'll stretch again after that.

and, mmmmm, tasty

didn't get the dough stretched right, but it only looks weird, tastes great

Mien

10:59 AM

Ah good to know :) thanks

(I just read the same with pasta making)

Enjoy

Oh, it's probably finished by now

derobert

@Mien yep, it was tasty

rumtscho

12:25 PM

eatingrules.com/Cooking-Oil-Comparison-Chart.pdf

Mien

12:55 PM

Wow.

Cool chart.

ElendilTheTall

1:40 PM

Where on earth do they feed cows grain (in order to make grain fed butter)?

rumtscho

I think most cows are grain-fed (unless you live in Argentina)

Jay

2:15 PM

@derobert Wow you ate pizza so late... or so early. When do you go to sleep?

rfusca

2:53 PM

he was still up when I went to bed at 3

Mien

3:09 PM

I came online at 3am your time :) I think.

so he went offline at about 5am?

@rfusca why did you go to bed so late? :o

rfusca

i have sleep issues

plus I made a few loaves of bread and 30'ish torillas

@rumtscho - ready for your town hall meeting?

rumtscho

@rfusca I hope so. Yours is earlier, isn't it?

rfusca

yup, about 1.5 hours

you should stop in

rumtscho

I think I'll come to watch you

rfusca

cool

Mien

3:24 PM

So you can see how you should not do it?

jk ;)

rumtscho

I am afraid I already voted, but I think I can change my vote if you botch the chat event :)

rfusca

@rumtscho lol thanks :P

rumtscho

@rfusca how hard is your water?

Because with this flaking seasoning, I doubt the problem is in the seasoning layer itself

Especially the "flaking" description sounds like the seasoning is OK, but is losing its grip on the metal below

I can imagine you washing the pan before seasoning, then putting the very wet pan on the stove to dry, then seasoning

if your water is very hard, you would have gotten an invisibly thin film of calcium carbonate or other minerals

and then your seasoning gets dislodged during cooking because it doesn't interface the metal

It is only speculation, but the possibility shouldn't be discarded

So wash with distilled or at least filtered water before the next seasoning. Or maybe something else which doesn't leave a residue, maybe isopropyl alcohol could do it.

rfusca

@rumtscho its not flaking, it doesn't flake off, it just burns off

i didn't describe flaking

i definitely couldn't scrap it off its adhered to the pan for sure

rumtscho

3:41 PM

Oh sorry, I read the question yesterday and started building theories today, based on my (obviously wrong) memory.

rfusca

ic

rumtscho

I wonder how I even came up with the flaking part. Must have been something I dreamed, I had a very tangled dream tonight.

rfusca

@rumtscho derobert mentioned flaking

rumtscho

Included going out somewhere in Sofia with somebody I went to highschool with - it was some kind of sports event, but I think we were buying food for some reason, maybe to snack on. Then, in the middle of it, he decided to buy a lightbulb, and they had the strangest lightbulbs - very uncommon socket sizes - and he said he preferred the coldest colors of CFL bulbs, and I laughed at him.

rfusca

lol

Mien

3:46 PM

thechive.com/2012/02/08/this-is-all-true-33-photos

rumtscho

@Mien I love the penultimate one

rfusca

@rumtscho I could see a really awesome wood dish working in the oven - similar to a clay pot. Soak it in water first and then it steams a bit

Mien

@rumtscho I learnt a new word! Thanks!

rumtscho

@rfusca it will be damaged. I have cutting boards I regularly run through the dishwasher. Cooked wood looks and feels nowhere like raw wood, it gets fine "hairs" peeling from it, and it warps.

hobodave

mornin'

rumtscho

4:01 PM

@hobodave Grüß Gott

rfusca

@rumtscho sure, it'd be semi-disposable

hobodave

@rumtscho I don't speak robot

rumtscho

@hobodave That was Bairisch - I pick up habits from the places where I live

hobodave

good article if you're a crypto-nerd: arstechnica.com/business/news/2012/02/…

4 of every 1000 public keys are flawed

rumtscho

@rfusca I edited the post about oven vessels to make it clear it can be used, my old wording of "will be destroyed" probably conjured images of immediate explosion or something. Thanks for pointing it out.

Uff, is there a way to hide or resize the two left columns in Evernote?

When I size the window to 800x600, more than half of the breadth is taken up by the notebook pane and notes pane, and a very small part by the actual note. That's dumb when I want to work for a long time on a single note.

OK, I could hide them.

Will have to go to the settings to show the note list apparently

Jay

4:16 PM

when is the town hall meeting again?

rumtscho

@Jay In 2 hours 43 min

Jay

at 2pm my time

rumtscho

yes, she put EST in the title of the meta topic :)

Jay

yup, that's my time zone :) thank at Rebecca for putting it in my time zone. At least she knows the world does indeed revolve around me

rumtscho

Sure, it was totally unrelated by the StackExchange office being seated in EST

Jay

4:20 PM

@rumtscho Well the reason its seated in the EST time zone is JUST so that it's in the same time zone as me

duh

Jay

4:34 PM

Hmmm I realized that yesterday while i was doing work, you guys mentioned me like five million times. lol I've come to ignore the reply in chat notifications so i didnt see it until now.

rumtscho

Probably a good thing for your work

hello @Sobachatina

Sobachatina

@rfusca- I just had a coworker give me this because she never uses it:

kingarthurflour.com/shop/items/covered-baker-cloche

@rumtscho Hello.

rfusca

@Sobachatina so jealous

Sobachatina

@rumtscho I had a dream the other night that I was leading a few people to safety from a zombie army. You were one of those lucky few. Congratulations.

Then I tried to save my tech lead and he criticized me for being late to our planning meeting.

rumtscho

@Sobachatina Thank you, very nice that you thought of saving me

Sobachatina

4:37 PM

I can't win.

rumtscho

Is there a way to remove the highlighting of things said in another chat room without opening a new window with that room?

Jay

@Sobachatina He criticized you in the dream as you were saving him from teh zombies OR he criticized you in real life after your dream

Mien

@rumtscho you can switch rooms in the same window?

rfusca

@Sobachatina awesomeness

Sobachatina

@Jay In the dream.

Mien

4:40 PM

I'm not sure what you're asking.

rumtscho

@Sobachatina winning is easy, just think of a good vegan question

Jay

@Sobachatina Then I would have let the zombie eat his ass!

Sobachatina

In real life I'm sure he would have been very grateful.

Mien

I was dreaming that I was making a cherry cake, and my cat woke me up by vomitting :-/

rfusca

@Sobachatina depends on how important the meeting was ;)

Jay

4:40 PM

@Mien yum cat puke on cherry cake

rumtscho

@Sobachatina I think @jay asked if you were actually late (and therefore criticized) in real life, probably due to sleeping long enough to save me in the dream

Jay

Does anyone else use their dreams as a means of doing sexual things with people in their lives?

rumtscho

@Mien oh yes, you didn't tell us the end of the sneezing cat story

Jay

@rumtscho No i think she was done

Sobachatina

@Jay Let's not go there while I'm still associated with this conversation.

My dream was heroic but purely platonic.

Jay

4:42 PM

i think the whole story was literally that it startled her with the consecutive sneezes

rumtscho

@Jay you seem to have an unusual amount of control over your dreams. I don't have lucid dreams normally, and when I do, I think the control won't be strong enough for that much influence.

Sobachatina

Usually when I lucid dream I become a super hero. I wake up with an adrenaline rush.

Jay

@rumtscho I usually do have decent amount of control but most of the times I forget to do dirty things to them

Mien

@rumtscho There is not really an end... I 'comforted' him and we both went back to sleep.

rumtscho

@Sobachatina It had better be, given that most of your potential partners for a porn dream were zombies (or myself, or your boss)

Mien

4:43 PM

@Jay That's sick.

Jay

Yea I love super hero dreams. But those usually involve an after rescue sex

@Mien You say that like you never had a sexual dream before

i hate dreams where i have no control at all. it's scary

rumtscho

@Jay You? Forget to do dirty things? I don't believe it, sorry.

Jay

@rumtscho it's usually because I am having too much fun doing other things

like flying

or killing monsters

one time i had a dream i was in the pokemon world and that was one of the most fun dreams ive ever had

rumtscho

@Jay I usually don't have control at all.

Jay

I've yet to have a League of Legends dream yet. that might be fun

rumtscho

4:46 PM

Luckily, I haven't had a nightmare for ages. I had them regularly where I was 8-9 years old, that was so terrible.

Jay

Yea i dont even remember when i last had a nightmare

Sobachatina

I will often have a dream where I am being hunted by some terrible enemies- like 1920's gangsters for example.

rumtscho

Have you ever had an animated dream?

It only happened to me twice, I loved it both times.

Sobachatina

At some point they will shoot or stab me and I'll realize that it had no effect.

The rest of the dream will be me, weaponless, eliminating the threat.

Jay

@rumtscho in dreams, everything is real but not real and nothing is concrete. i dont think i notice if it was real or cartoon

WOW!

Just got a drexel emergency text

someone was robbed at gun point literally 1 block from whre i live

Sobachatina

4:51 PM

@rfusca- biscuits? The times I have had problems with them are when I over kneaded or rolled them too thin. (and that one time when I ran out of lard and tried to use liquid oil. Yuck!)

rfusca

@Sobachatina ya, great biscuits are my white whale

i can do 'pretty ok' biscuits, but not great

i don't think'm over kneading them and for a while I was rolling too thin, but that part's fixed

they just don't rise well for me

Sobachatina

@rfusca That's probably about where I am as well then.

I haven't made them a focus to perfect yet.

Imagine if you could make biscuits like KFC's anytime you wanted.

rfusca

@Sobachatina seriously!

i got corn tortillas done last night, and they turned out great

Mien

How are KFC's biscuits then?

Sobachatina

@Mien Just unnaturally light, flavorful, and buttery.

rfusca

4:56 PM

I was using too much pressure on my tortilla press and waiting too long on the first and second flip

my town hall is about to start!

Sobachatina

I just got an email from HR that the R&D science fair will be reimbursed again this year.

Mien

Good luck! :)

Sobachatina

$150 for materials!

Now I have to pick a worthy project.

rfusca

nice!!

dang, i'm jealous again

Sobachatina

It's interesting to me how the decision making process changes when you have more money than time.

Usually my goal is to cut costs so I never get any projects actually finished.

In this case I have $150 to blow but only 2 months to get it done or else I pay it all back.

That's how I got my sous vide done last year- everything about it is overkill but I got it done on time.

rfusca

5:04 PM

lol, nice

rumtscho

5:24 PM

Oh, the daniel scenario is asked in town hall? nice.

Sobachatina

@rumtscho Where is that?

I can't figure out how to join.

rumtscho

@Sobachatina photography town hall

Sobachatina

@rumtscho Oh- nevermind. :)

rfusca

SA's is here chat.stackexchange.com/rooms/285/seasoned-advice-town-hall-chat

rumtscho

Ours is in a different chat room, you can find it on the main page, but it starts in 1.5 hours

rfusca

5:26 PM

@rumtscho my answers doing ok?

rumtscho

@rfusca Yes

rfusca

k

Sobachatina

What did they ask about "the daniel scenario"?

rumtscho

There haven't been any hard or unexpected questions until now I think, and you are both doing OK - but I find the "Camera wiki" suggestion from your opponent a bit strange

Sobachatina

Is this SA's Daniel?

rumtscho

5:28 PM

in Photo Town Hall Chat, 3 mins ago, by Rebecca Chernoff

Two highly respected members of the community get in a comment war on a question. They both flag each other's comments and are cussing and it is clear that this is beyond a heated argument. What do you do, what don't you do?

Sobachatina

@rumtscho Good question.

rumtscho

They didn't mention him, of course

rfusca

@rumtscho its very un-SE like

Sobachatina

You don't have to. That was bad-

rfusca

who got in the war with him?

rumtscho

5:29 PM

@rfusca exactly - while an interesting thought, not very suited to the network. Especially given how many such info sites exist. People who ask which camera to buy could read such resources, they just don#t want to .

Sobachatina

Someone relatively new with a more casual view of food safety.

rumtscho

I don't think it was somebody new

Sobachatina

@rumtscho I don't remember exactly- Was it James Barrie?

James Barrie, Driffield, United Kingdom

1.1k 3 9

It seems it was someone with cooking experience from the UK.

rumtscho

I think it was SatanicPuppy

Satanicpuppy

7.7k 7 23

food-safety substitutions equipment baking storage-lifetime storage-method beef

Sobachatina

Hmmm. How did the candidates answer?

rumtscho

5:32 PM

But I don't remember which question it was, so I can't check, and the comment war has been deleted anywy.

in Photo Town Hall Chat, 7 mins ago, by rfusca

@RebeccaChernoff Edit the argument out - especially the cussing, warn them to stop immediately, if they don't stop immediately suspend both the accounts for a short time period.

in Photo Town Hall Chat, 3 mins ago, by MikeW

@RebeccaChernoff I'd remove the offending comments so they don't have anything to responsd to, chat/email them both and tell them to take a break and cool off, and if that didn't work give them a temporary ban of a day or two if that's possible. I don't expect it would come to that. I don't care what reputation they have, there's no reason for that behaviour

Sobachatina

Yeah- that's basically what happened.

Hobodave and Aaronut were obviously trying to not fan the flames but anything they said that could be construed as slightly not-impartial caused new explosions.

I think another good strategy, therefore, would be to resist the urge to get into any discussions with them at all (besides the warning) until they have cooled off.

rumtscho

I wasn't there when it happened (I was on vacation), but I remember the fallout.

Sobachatina

It was weird- daniel starting picking fights with everyone- he commented on one of my answers telling me that cheese was almost entirely made of fat and so cheese from fat free milk was impossible.

He wasn't acting rationally.

rumtscho

Maybe I should try to dig out that question just to gloat, I should be able to read the deleted comments now.

Sobachatina

Oh yeah! I forgot that was now possible:

cooking.stackexchange.com/a/14814/2001

Does the link work for a deleted answer?

rumtscho

5:39 PM

yes, for me it does

rfusca

some interesting answers

rumtscho

Oh, the last question is a bit heavy

Mien

@Sobachatina Err, what answer was deleted?

Sobachatina

@Mien Daniel's answer to that yogurt question (and my "discussion" with him) was deleted about the time of the explosion.

Mien

I can't see an answer by him.

rfusca

5:42 PM

@rumtscho which one?

rumtscho

@Mien @Sobachatina and I can see it because we are 10k users.

Answer a few more questions and you'll be able to see it too :)

in Photo Town Hall Chat, 2 mins ago, by Tim Stone

How familiar are you with Meta Stack Overflow, and how much (if at all) do you feel policy discussions there should influence the way things work on your site?

Mien

Yes, then do a recalc and I'll be lucky if I'd have 1500 rep :p

Sobachatina

Found it:

3

A: Tricks to preserve chips (french fries)?

If you prepare a lot of chips and blanch them in boiling water for 5-7 minutes, then drain them well, you can freeze them and then just use them as you need them. That is how they prepare frozen chips at the factory. but they don't keep more than about two hours when they've been par-fried first...

hobodave

@Sobachatina yes

Sobachatina

The comment thread was deleted and I can't see it. The edit history is interesting.

hobodave

5:45 PM

@rumtscho no

rumtscho

OK, so we don't see deleted comments, only deleted answers.

Sobachatina

So much anger over french fries.

Mien

@rumtscho View the edit history ;)

Sobachatina

What is it about drama that is so fascinating?

rfusca

@rumtscho I didn't care for my opponents answer about why he wanted mod powers - getting the rep for high rep powers takes too long :(

Mien

5:49 PM

@Sobachatina Because you're not involved.

rumtscho

@hobodave, @Sobachatina what do you think about the suggested tag wiki edit in the queue? I think she misunderstood something - when only "vegetarian" is indicated in the tag, saying that "an additional subtype" is mentioned is actually wrong

Sobachatina

@Mien Too true. I wouldn't be so cavalier about it if I had been shut down when I was positive I was right.

Mien

:-)

@rumtscho what question frightens you most?

Sobachatina

@rumtscho That's the way I understood it. I thought the edit was good.

rumtscho

@rfusca yes, a bit strange. Although, my answer wouldn't be too different - I would also say that I care for the site, and being a mod will make it easier to take action myself instead of having to go through a flag-mod takes action system

Of course, there is the small difference of him not having the rep for most of the edits yet, which makes his answer more suspect

I'm not sure what to think of his answer to the MSO question - "But photography and cooking are different than programming or physics IMO, more subjective and rarely one right answer, and I think we have to allow some leeway to be more lenient in what we allow on those sitess"

This is again un-stackexchange in my eyes

rfusca

5:53 PM

@rumtscho 'rarely one right answer' is just wrong

feel free to criticize any of my answers

rumtscho

@rfusca exactly, we have such a problem on many types of questions, but so do other sites, including SO itself - you can code everything in different ways - and it works without allowing leeway for our "one accepted answer" format

@rfusca I am trying to self-analyze whether I am biased for you because I know you or whether your answers are really higher quality, but I don't see problems with your answers, unlike the 2-3 questionable statements your opponent made

OK, for the last (community building) question I am more on his side, but I think it is a matter of opinion/taste here.

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