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IASIP Mafia sign-up thread - start 6/15

JuiceCrewAllStar said:
11/2/5 is great for the Midwest contingent
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I was on an internal zoom call today and the topic of candy binging came up, and there was this one person from California who kept pronouncing Reese's as "Reece-ees". Is that a thing? Do I mispronounce it by saying "Reece-is"? Blew my mind.
 
DaDeacs said:
I was on an internal zoom call today and the topic of candy binging came up, and there was this one person from California who kept pronouncing Reese's as "Reece-ees". Is that a thing? Do I mispronounce it by saying "Reece-is"? Blew my mind.
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I used to make so much fun of my retard brother for not being able to say "Reese's pieces" when he was 10. He scored a perfect on the PSAT in 7th grade. I credit myself for pushing him. It's also why I'm now a gas station attendant and he's a fighter pilot.
 
I accidentally opened and posted on the chat thread, too much overlap of peeps now. Whatevs.
 
It's after noon on a Thursday. Ryala, go ahead and open the game thread, but don't send roles until Monday at 10:29. A full minute before the deadline is plenty of time.
 
Grabs Turds Bare said:
It's after noon on a Thursday. Ryala, go ahead and open the game thread, but don't send roles until Monday at 10:29. A full minute before the deadline is plenty of time.
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Says the guy who didn’t sign up.
 
I need some of you foodie people to give me a discussion on and subsequent power ranking of the best peppers. I am partial to banana peppers and habanero peppers, but am open to new pepper-y ideas.
 
Gooner said:
I need some of you foodie people to give me a discussion on and subsequent power ranking of the best peppers. I am partial to banana peppers and habanero peppers, but am open to new pepper-y ideas.
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Like, for cooking?

Serrano peppers are the most underrated pepper for sure. Pablano peppers are fucking amazing when done right.
 
a nice grill treat as a side is quartering bell peppers, forking some goat cheese on them, and sticking them on a hot grill for a couple minutes

i cook with a lot of thai chilis and chili de arbol
 
Gooner said:
I need some of you foodie people to give me a discussion on and subsequent power ranking of the best peppers. I am partial to banana peppers and habanero peppers, but am open to new pepper-y ideas.
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Bird's eye is by far the most underrated in the U.S. It's a workhorse staple of southeast Asia and has an incredible but very potent flavor.

It's known by a lot of names, but in Singapore it's typically called chilli padi.
 
Gooner said:
I need some of you foodie people to give me a discussion on and subsequent power ranking of the best peppers. I am partial to banana peppers and habanero peppers, but am open to new pepper-y ideas.
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Really depends on the use. Shishitos are the new rage, and they are good, but just blister them yourself, dont pay crazy money for them at a restaurant. Jalapenos should be a staple in anyones diet - pickled for most stuff unless you are making vietnamese or something. Hatch are the goat when they are in season for most anything. Anaheim is your staple solid non-bell pepper chile - great for most mexican food and salsa.

As Juice said, there aren't any bad peppers. Except for green bell peppers, those are useless - just eat red and yellow, I generally have a bunch sliced up for dipping in stuff, easy enough for anyone to eat.
 
it's also the case that green bell peppers used to be like 1/4 the price of red/orange/yellow a few years ago, but now they're much more similarly priced, especially red

at least in the groceries stores around here

I don't really understand the economics of produce
 
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