Pineapple Express: Someone Is Wrong on the Internet?

[prabe]

Unrelated to the above: That's probably one of the most-incorrect things I've seen someone say about this hobby in some time.

 

[Maxperson]

Thats me too, I love the spice but it has to blend naturally. You can tell when someone is making something hot just to make it hot.

There used to be a chili restaurant on Ventura Blvd called Chili My Soul. It had like 67 or something different chili recipes and on any given day they made like 10 of those. The heat varied from 1-10 and one day I walked in and their hottest chili was on the menu. Apparently it used the 3 hottest peppers in the recipe and I was curious how hot it was, so I asked for a sampler.

The sampler came and I ate all that was in that little white cup, and as I expected, it didn't taste all that great. Then the heat hit. As I've said here, I'm pretty good with heat, so I was able to keep from sweating, coughing or showing any other signs of discomfort, but I could not have taken another bite. Still, my ability to take even that one bite impressed everyone there as I ordered a less hot, tasty chili. They didn't know one bite was my limit.

 

[J.Quondam]

Thats me too, I love the spice but it has to blend naturally. You can tell when someone is making something hot just to make it hot.

I also felt the same way about IBUs during the dark ages of craft brewing, back when hops abuse was all the rage.

 

[prabe]

I also felt the same way about IBUs during the dark ages of craft brewing, back when hops abuse was all the rage.

It's not wildly different. There were brewers making delicious, wildly hoppy beers; and there were brewers making unbalanced messes.

 

[TiQuinn]

I also felt the same way about IBUs during the dark ages of craft brewing, back when hops abuse was all the rage.

Now everything is a gose or a radler, and I'm like STAHP IT.

 

[prabe]

Now everything is a gose or a radler, and I'm like STAHP IT.

Or yet another hazy IPA, or maybe a pastry stout. (There are good examples of both, but there really are other styles of beer I'd love to see brewers make, as well.)

 

[TiQuinn]

Or yet another hazy IPA, or maybe a pastry stout. (There are good examples of both, but there really are other styles of beer I'd love to see brewers make, as well.)

If I go into a brewery and they have half a dozen sours and IPAs and no stouts, brown ales, or similar, I’m probably not going back.

 

[prabe]

If I go into a brewery and they have half a dozen sours and IPAs and no stouts, brown ales, or similar, I’m probably not going back.

The most-local to me brewery (that I know of) at least has a variety, things like a hefeweizen and some non-imperial, non-pastry darker beers, in addition to a (I'm serious, here) variety of IPAs and other hops-focused beers. Any brewery that makes a beer called "Barleywine Is Beer" is one I'm happy to go back to.

 

[Thomas Shey]

Commercial avocado farming is going to be ... challenged in the coming years. I suspect a lot of avocado fans will end up relying on trees in their homes and/or yards.

Well, if most of them are like mine at least parts of the year that's more than doable. Though its hit or miss (I suspect its got something to do with rainfall, but its hard to show the actual cause an effect) mine probably drops, I want to say 200-300 in a good season (and there's sometime more than one season a year). Most get thrown away or eaten by the dogs (we try to avoid the latter because some dogs are sensitive to them, especially the skin, but its hard to entirely avoid).

 

[payn]

The phrase”doing heavy lifting” is doing a lot of heavy lifting these days.