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.
I’m against all forms of snobbery.
save for those I engage in myself 
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.
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
Banana peppers are usually sold in rings, and pickled. They have almost no kick at all.
Are you thinking about peperoncinis?
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.
A planet where onions evolved from Aggies?
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.
“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.
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…
Reminds me of backpacking in the mountains of Colorado …way up a tree, someone had carved
FUCK BEANS
Cracked our shit up.
Agree. Yuck! I never got the appeal of this stuff
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.
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.
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.
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.
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.
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.
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.
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.