On Aug 9, 6:12*pm, Christine Dabney > wrote:
> On Sun, 9 Aug 2009 16:05:33 -0700 (PDT), Bobo Bonobo®
>
> > wrote:
> >It also seems like a silly topping for pizza.
>
> A lot of things seem like silly toppings for pizza...but they are
> really good. *Sometimes it pays to try something first before judging
> how silly or how bad it is. * I have been surprised in the past by
> some combos that really seemed weird or an unlikely pairing...but in
> reality they were really, really good.

Two things that seem weird are pineapple and green olives, whereas
broccoli (which I detest) and zucchini (which I dislike) don't seem
weird, just not appealing to me. Pickled chilies seem weird, but
fresh chilies seem fine.
>
> Using green tomatoes is not just for when they won't ripen. *There are
> way too many great things that can be made with them... Chutney is one
> such thing. * *Other unripe fruits (and tomatoes are a fruit too), are
> better for things like chutneys, and various salads, relishes, even
> jams sometimes, at least according to what I have read.

Of course the history of those might have originated with the fall/
frost thing, in another word, salvage. I've known folks who lived in
Cali who lament that they can't get avocados that haven't been picked
too soon, and spent weeks in refrigeration, here in the Midwest.
Sometimes we get wonderful avocadoes, but often they are either
stringy, or have too much brown. Slicing then across the grain can
make a stringy avocado perfectly acceptable for guac:
http://www.flickr.com/photos/1552229...n/photostream/
>
> Christine

--Bryan