# Food trends that can stop right now **URL:** \ **Category:** Cafe Society\ **Created:** [August 20, 2013, 8:08pm UTC](https://boards.straightdope.com/t/food-trends-that-can-stop-right-now/666740 "2013-08-20T20:08:42Z")\ **Posts on this page:** 20\ **Page:** 5
**Author:** ![Athena](https://avatars.discourse-cdn.com/v4/letter/a/35a633/32.png) [@Athena](https://boards.straightdope.com/u/Athena)\ **Post date:** [August 21, 2013, 1:29pm UTC](https://boards.straightdope.com/t/food-trends-that-can-stop-right-now/666740/81 "2013-08-21T13:29:36Z")
> [@dropzone](#): > > Banana peppers are “spicy?” What world do you live in that banana peppers aren’t spicy? Are we talking about the same thing? I absolutely love spicy stuff, and have rarely found anything too spicy for me to eat, and banana peppers are definitely spicy. Not the absolute spiciest in the world, but enough that I wouldn’t expect someone who doesn’t like spice to tolerate them. They definitely have a good kick to them. ---
**Author:** ![jz78817](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/jz78817/32/1028_2.png) [@jz78817](https://boards.straightdope.com/u/jz78817)\ **Post date:** [August 21, 2013, 1:32pm UTC](https://boards.straightdope.com/t/food-trends-that-can-stop-right-now/666740/82 "2013-08-21T13:32:15Z")
> [@bump](#): > > Sounds more like you’re against food snobbery than against actual food trends to me. > > I mean, I’d probably really like the spiffy grilled cheese, but I also like Wonder Bread with Kraft Singles pan-fried in margarine. By the same token, I might mug someone to get my hands on a bottle of Russian River’s Pliny the Elder, but I’m not at all above enjoying some Bud Light if the situation calls for it. > > I think the food trend I’m getting kind of tired of is the pseudo-foodie stuff that’s starting to leak into everyday products. By that, I mean that now we’re getting crap like “Artisan” Wheat Thins, or “On the Border” tortilla chips where the bag specifically calls out “sea salt” on the bag. > > I’m not particularly bothered by actual food trends or even food enthusiasts (don’t much like the term “foodie” either), but I get kind of irked now that it’s trendy enough to start bleeding into bog-standard foodstuffs. Not only is it meaningless, but it’s even more silly than the food enthusiast stuff. I’m against all forms of snobbery. save for those I engage in myself 😉 ---
**Author:** ![AncientHumanoid](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/ancienthumanoid/32/278_2.png) [@AncientHumanoid](https://boards.straightdope.com/u/AncientHumanoid)\ **Post date:** [August 21, 2013, 1:37pm UTC](https://boards.straightdope.com/t/food-trends-that-can-stop-right-now/666740/83 "2013-08-21T13:37:31Z")
Banana peppers aren’t very spicy. I’m sure there will be the outlier or two, just like one or two serranos of a pile of them may have no real heat. But, generally speaking, banana peppers are on the low end of spiciness [A nice scale of pepper heat.](http://ushotstuff.com/Heat.Scale.htm) They called it Sweet Banana in this scale. Notice also that Hatch are below jalapeno on this chart. I tend to use them roasted because they have a good balance of heat vs taste ---
**Author:** ![Labrador\_Deceiver](https://avatars.discourse-cdn.com/v4/letter/l/7c8e57/32.png) [@Labrador\_Deceiver](https://boards.straightdope.com/u/Labrador_Deceiver)\ **Post date:** [August 21, 2013, 1:39pm UTC](https://boards.straightdope.com/t/food-trends-that-can-stop-right-now/666740/84 "2013-08-21T13:39:21Z")
> [@Athena](#): > > What world do you live in that banana peppers aren’t spicy? Are we talking about the same thing? > > I absolutely love spicy stuff, and have rarely found anything too spicy for me to eat, and banana peppers are definitely spicy. Not the absolute spiciest in the world, but enough that I wouldn’t expect someone who doesn’t like spice to tolerate them. They definitely have a good kick to them. Banana peppers are usually sold in rings, and pickled. They have almost no kick at all. Are you thinking about peperoncinis? ---
**Author:** ![Labrador\_Deceiver](https://avatars.discourse-cdn.com/v4/letter/l/7c8e57/32.png) [@Labrador\_Deceiver](https://boards.straightdope.com/u/Labrador_Deceiver)\ **Post date:** [August 21, 2013, 1:45pm UTC](https://boards.straightdope.com/t/food-trends-that-can-stop-right-now/666740/85 "2013-08-21T13:45:08Z")
> [@bump](#): > > What’s even stupider is that plain old Texas 1015 onions are the exact same thing as Vidalia ones, only grown here in Texas, not in some pseudo-DOC set of counties in Georgia. Same goes for Maui onions. They’re all Granex hybrids derived from the same Bermuda onions. They may have a common ancestor, but they aren’t exactly the same. Texas 1015s were developed at Texas A&M in the 80s. I agree that the most of the flavor profile comes from low-sulfer soil, but I don’t see anything stupid about marketing your onions based on the location of said soil. ---
**Author:** ![AncientHumanoid](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/ancienthumanoid/32/278_2.png) [@AncientHumanoid](https://boards.straightdope.com/u/AncientHumanoid)\ **Post date:** [August 21, 2013, 1:53pm UTC](https://boards.straightdope.com/t/food-trends-that-can-stop-right-now/666740/86 "2013-08-21T13:53:22Z")
A planet where onions evolved from Aggies? ---
**Author:** ![silenus](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/silenus/32/166_2.png) [@silenus](https://boards.straightdope.com/u/silenus)\ **Post date:** [August 21, 2013, 2:04pm UTC](https://boards.straightdope.com/t/food-trends-that-can-stop-right-now/666740/87 "2013-08-21T14:04:34Z")
Well, they _are_ smarter. ---
**Author:** ![leftfield6](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/leftfield6/32/18780_2.png) [@leftfield6](https://boards.straightdope.com/u/leftfield6)\ **Post date:** [August 21, 2013, 2:20pm UTC](https://boards.straightdope.com/t/food-trends-that-can-stop-right-now/666740/88 "2013-08-21T14:20:34Z")
> [@silenus](#): > > Well, they _are_ smarter. The onions? Surely not the Aggies. 😛 And another thing. Gigantic gourmet cupcakes. My boss loves these things. Nothing shouts snobbery like a goldarn $5 gourmet cupcakes. Unless it’s a $5 MOJITO cupcake. Maybe there is a reason my boss weighs over 300 pounds. ---
**Author:** ![garygnu](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/garygnu/32/2924_2.png) [@garygnu](https://boards.straightdope.com/u/garygnu)\ **Post date:** [August 21, 2013, 2:43pm UTC](https://boards.straightdope.com/t/food-trends-that-can-stop-right-now/666740/89 "2013-08-21T14:43:54Z")
> [@silenus](#): > > Some places just call for Mason jar glasses. Lucille’s BBQ uses them, as does Toby Keith’s I Love This Bar and Grill(s). > [@DoctorJ](#): > > My point exactly. It’s the sort of thing that a barbecue chain or a country singer’s namesake restaurant might employ to look more homespun…[snip]… “We like to drink our beer from a mason jar” is a line from Toby Keith’s song, “I Love This Bar” that his restaurant is derived from. Yeah he’s talking about a small town’s dive bar not a restaurant chain, but he pretty much has to use them. Anyway. I like making Tzatziki, so I don’t want Greek yogurt to go away, but damn is it hard to find the unflavored and non-fat-free stuff. ---
**Author:** ![Amateur\_Barbarian](https://avatars.discourse-cdn.com/v4/letter/a/59ef9b/32.png) [@Amateur\_Barbarian](https://boards.straightdope.com/u/Amateur_Barbarian)\ **Post date:** [August 21, 2013, 2:50pm UTC](https://boards.straightdope.com/t/food-trends-that-can-stop-right-now/666740/90 "2013-08-21T14:50:32Z")
Are bottled water and designer coffee in a go-cup too embedded to challenge? But yeah, enough yogurt. I wonder how many yogurt fans realize how much sugar is added to most shelf brands… ---
**Author:** ![Dung\_Beetle](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/dung_beetle/32/7945_2.png) [@Dung\_Beetle](https://boards.straightdope.com/u/Dung_Beetle)\ **Post date:** [August 21, 2013, 3:23pm UTC](https://boards.straightdope.com/t/food-trends-that-can-stop-right-now/666740/91 "2013-08-21T15:23:57Z")
> [@August\_West](#): > > Fuck kale Reminds me of backpacking in the mountains of Colorado …way up a tree, someone had carved FUCK BEANS Cracked our shit up.  ---
**Author:** ![67java89](https://avatars.discourse-cdn.com/v4/letter/6/aeb1de/32.png) [@67java89](https://boards.straightdope.com/u/67java89)\ **Post date:** [August 21, 2013, 3:29pm UTC](https://boards.straightdope.com/t/food-trends-that-can-stop-right-now/666740/92 "2013-08-21T15:29:13Z")
> [@clairobscur](#): > > Quinoa : who ever got the idea that quinoa should be imported in any country that can grow any other kind of cereal? Agree. Yuck! I never got the appeal of this stuff ---
**Author:** ![Cartoonacy](https://avatars.discourse-cdn.com/v4/letter/c/848f3c/32.png) [@Cartoonacy](https://boards.straightdope.com/u/Cartoonacy)\ **Post date:** [August 21, 2013, 3:41pm UTC](https://boards.straightdope.com/t/food-trends-that-can-stop-right-now/666740/93 "2013-08-21T15:41:46Z")
> [@Labrador\_Deceiver](#): > > Banana peppers are usually sold in rings, and pickled. They have almost no kick at all. I have to agree on this. My wife, who has zero tolerance for spiciness, always orders banana peppers on her sandwich at Subway. I order mine with jalapenos and sweet peppers, but pass on the banana peppers because I find them relatively tasteless. ---
**Author:** ![Athena](https://avatars.discourse-cdn.com/v4/letter/a/35a633/32.png) [@Athena](https://boards.straightdope.com/u/Athena)\ **Post date:** [August 21, 2013, 3:44pm UTC](https://boards.straightdope.com/t/food-trends-that-can-stop-right-now/666740/94 "2013-08-21T15:44:05Z")
> [@Labrador\_Deceiver](#): > > Banana peppers are usually sold in rings, and pickled. They have almost no kick at all. > > Are you thinking about peperoncinis? In my world, peperoncinis and banana peppers are the same thing. I order 'em on pizza all the time, and though they’re not ghost peppers, they have plenty of hit. ---
**Author:** ![Labrador\_Deceiver](https://avatars.discourse-cdn.com/v4/letter/l/7c8e57/32.png) [@Labrador\_Deceiver](https://boards.straightdope.com/u/Labrador_Deceiver)\ **Post date:** [August 21, 2013, 3:49pm UTC](https://boards.straightdope.com/t/food-trends-that-can-stop-right-now/666740/95 "2013-08-21T15:49:52Z")
They aren’t the same thing, though. They are two different peppers, usually sold in different forms. Pepperoncinis are usually served whole, whole banana peppers are almost always pre-sliced. ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [August 21, 2013, 3:54pm UTC](https://boards.straightdope.com/t/food-trends-that-can-stop-right-now/666740/96 "2013-08-21T15:54:59Z")
> [@Athena](#): > > What world do you live in that banana peppers aren’t spicy? Are we talking about the same thing? > > I absolutely love spicy stuff, and have rarely found anything too spicy for me to eat, and banana peppers are definitely spicy. Not the absolute spiciest in the world, but enough that I wouldn’t expect someone who doesn’t like spice to tolerate them. They definitely have a good kick to them. They usually have got a little kick, but they vary. Most pickled banana peppers to me are more vinegary than “spicy” and they’re on the very low end of the Scoville scale at around 500 (although there are also completely heatless varieties–I got some banana peppers growing now that must be pretty darned close to 0 on the Scoville scale.) But I have also had some from the supermarket that have been a bit hotter than I expected, maybe half way to being as hot as a jalapeno, if I had to estimate (although jalapenos are all over the map in terms of heat, too.) My wife doesn’t like spicy foods, but she’ll tolerate banana peppers in her dish whereas she usually won’t tolerate poblanos, for instance. ---
**Author:** ![bump](https://avatars.discourse-cdn.com/v4/letter/b/7c8e57/32.png) [@bump](https://boards.straightdope.com/u/bump)\ **Post date:** [August 21, 2013, 3:55pm UTC](https://boards.straightdope.com/t/food-trends-that-can-stop-right-now/666740/97 "2013-08-21T15:55:30Z")
> [@Labrador\_Deceiver](#): > > They may have a common ancestor, but they aren’t exactly the same. Texas 1015s were developed at Texas A&M in the 80s. > > I agree that the most of the flavor profile comes from low-sulfer soil, but I don’t see anything stupid about marketing your onions based on the location of said soil. It’s just a marketing thing; I’m always amazed that people will actually spend more on ratty-looking Vidalia onions when there’s often a huge bin of great looking 1015s right next to them for half the price. The story goes like this - Bermuda onions went to Texas, got developed into Granex sweet onions, and from there, got shipped to Georgia, where they became known as Vidalia onions if grown near Vidalia, GA. Meanwhile in Texas, they continued to develop into other Granex hybrids and varieties, including the 1015. I bet 99% of people would be hard pressed to tell a 1015 from a Vidalia onion consistently. ---
**Author:** ![Labrador\_Deceiver](https://avatars.discourse-cdn.com/v4/letter/l/7c8e57/32.png) [@Labrador\_Deceiver](https://boards.straightdope.com/u/Labrador_Deceiver)\ **Post date:** [August 21, 2013, 4:00pm UTC](https://boards.straightdope.com/t/food-trends-that-can-stop-right-now/666740/98 "2013-08-21T16:00:54Z")
Probably not, but they recognize the Vidalia name. It’s just a brand that goes farther back. I’m sure it’s losing ground down there as the Texas onions become more well known. ---
**Author:** ![panache45](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/panache45/32/64_2.png) [@panache45](https://boards.straightdope.com/u/panache45)\ **Post date:** [August 21, 2013, 4:03pm UTC](https://boards.straightdope.com/t/food-trends-that-can-stop-right-now/666740/99 "2013-08-21T16:03:20Z")
There are actually very few foods that I don’t like, in any form. Haggis Limburger cheese Turnips/parsnips Spicy peppers Anything else, prepare it however you please, and I’ll probably eat it. ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [August 21, 2013, 4:29pm UTC](https://boards.straightdope.com/t/food-trends-that-can-stop-right-now/666740/100 "2013-08-21T16:29:22Z")
> [@Labrador\_Deceiver](#): > > They aren’t the same thing, though. They are two different peppers, usually sold in different forms. Pepperoncinis are usually served whole, whole banana peppers are almost always pre-sliced. Oh, I missed this and the previous posts: yeah, they are two different peppers and don’t look all that similar when whole. Peperoncini don’t have the characteristic banana shape to them. They tend to be a bit hotter than banana peppers, too, but still on the mild side of the scale, with less heat than a jalapeno. Banana peppers and peperoncini are about as mild as you can go before you get to completely heatless peppers. This is not macho posturing–just look at any Scoville scale. Now, there are Hungarian wax peppers that are sometimes called banana peppers, and those could get fairly spicy, but those aren’t the kind that are usually pickled and sold in rings. [Previous page](https://boards.straightdope.com/t/food-trends-that-can-stop-right-now/666740.md?page=4) [Next page](https://boards.straightdope.com/t/food-trends-that-can-stop-right-now/666740.md?page=6)