I would simply stick with geographical regions: "Asian" is literally anything from Turkish to Indian to Chinese; "East-Asian" is Indo-China, China, and Japan.
@rfusca I think there is some kind of understanding (even outside of the site) which Asian cuisines are similar to each other, for example that Indian is unlike Chinese.
@Mien Yup! But, to me, "Latin American" is a more relevant category than "South American", because I imagine Mexican, Caribbean, etc. cuisines to go together with Brazillian, Columbian, etc.
@rfusca Generally the demographic of this site is people who live in relatively developed part of the world... otherwise they have more to worry about than cooking questions
I think that we can pick a vegetable (or a group of them) which is relevant for the majority of users right now, and it will still be more or less relevant for the rest of the users at some future point.
@rfusca It's not like we're going to use something only available in a very short time of the year, like "baby goats". But, if we make "apricots and peaches", it makes sense to make them in June, even though there will be people who probably have them available at some other point of time.
I don#t think I've ever seen a good question tagged with budget-cooking here
@rumtscho The nice thing about seasonal ingredient questions is that the people for whom the season just passed or is upcoming will hopefully still have it on their mind - things they did, things they want to try.
@Jefromi exactly my point, it is still a thing most users cook with, even if it is not a pressing thing for a minority of the users living in unusual (for our base) location
So, the names Michel and Michelle are male and female in French. In Bulgarian, they are both written the same, and if you back-transliterate, you don't know which one was it originally.
@Mien parsnip is not hard to find in supermarkets here
@Laura - we're gonna have to post a meta question to help define some of the geography related tags for doing a contest. Can we do 'sauces' starting tomorrow?
@rumtscho once again that is very much like questions regarding vegetables as vegetarian. If it is asked in the context of sauces, then its on topic. if it is just about the pan juice, then it is not
@Mien I can't spell French words. Too many superfluous letters. (English has the same problem and I would probably feel the same about it if I hadn't learned it as a child.)
@rfusca OK, let's keep it at sauce then and see if something unpleasant crops up. Worst case, we have to hit someone on the finger in the middle of the contest.
we were soooo good, for so long today, either food or stuff about the site....I see the beginning of the end now. biases vs opinion will somehow morph into the mating practices of sea turtles or such within the next 5 minutes.
And in fact @rumtscho said once that having more photos on the site would be terrible because we plebians don't know how to take photos that don't offend the eyes.
I think that there can seriously be case where a picture is worse than no picture - and that would be the case where it is so bad that it doesn't show what it should be showing.
I seriously feel like I shouldn't learn anything about photography. It's one of those things like appreciating music and poetry- all you can see is how everything around is terrible.
also, I made poolish about 4pm yesterday. the book said i can keep it for up to 3 days i nthe fridge. do you guys know what the optimal time would be to use it? I'm sure 3 days it will start to be too fermented and under a certain time, it would be fermented enough
