WineLovers Discussion Group

Anybody got a brilliant idea for an Ingredient of the Month that's fun to work with, interesting enough to inspire discussions and new (or traditional) recipes, not so common as to be boring nor so rare and difficult to acquire as to be impractical?

Having read that October is one of the two peak months of the year for <B>artichokes</B>, I was idly thinking about suggesting that for next month, subject to consensus.

But what about September? Normally I like to defer to Jenise for a nomination, but since they're traveling and we're already five days into September, I thought we might kick around ideas at least.

Suggestions?

APPLES!
They're turning red on the trees now. Use in salads. Assorted desserts. With sausage. Cider in cooking.

Excellent suggestion Howie. Apples have my vote.
Best

Peak month for chiles.

Both apples and chiles are good suggestions. I would lean more toward chiles, though.

Linda R. (NC) wrote:Both apples and chiles are good suggestions. I would lean more toward chiles, though.

I like apples AND chiles, and Howie and others are certainly correct that 'tis the season. That being said, I wonder if we'd get a lot of apple recipes compared to the broad, international range of possibilities for chiles. (I assume we'd focus on <i>fresh</i> chiles.)

I see Jenise has returned, so let's get her involved in this discussion, too.

Both topics are good. Who doesn't like apples? But like Robin, I tend to think chiles might inspire more non-comfortzone adventure which is what I IOTM is really all about--doing what you DON'T usually do. I could even be talked into ordering in a bag of Hatch green chiles to roast and freeze for the winter, something I've been meaning to do but never gotten around to. This is what they do in New Mexico. The smells in New Mexico right now as people buy huge bags and pay someone to roast them right there on the street for them 50 or 100 pounds at a time is something anyone whose been there never forgets.

Btw, I was just in China's Sichuan province and saw the ristras of red chiles hanging in restaurant windows and marketplaces. They really do eat really hot food there, which is in part why I learned exactly three words there: please, thank you, and 'beer'. Oh, and I can say 'cold beer' if clarification is needed.

Btw, I meant to mention that chiles come with the built-in advantage of having a resident chile expert, Larrry Greenly, around to comment and participate.

Jenise, is that my pirate name: Larrry Greenly? Arrrgh.

No, just me rolling my r's.

itom suggestions:

i have lots of ideas, but it has to be somting all can find

soo apple is fine to me.

and chilli also (but witch ones? from to to ?