Here's a few other uses I've seen --

Sliced fairly thin and baked onto a cheese pizza. Seen on a Pizzeria
menu as a regular item.

Haven't tasted it for years, but I really like Piccalilli, aka Chow Chow
or Green Tomato Relish. Green tomatoes, cabbage, bell pepper, onion,
vinegar, pickling spices and other things. Canned in glass jars. Really
great in the dead of winter.

Substitute for tomatillos, as in Green Tomato Salsa.

Yet another difference between the UK and the colonies !

Britsih Piccalli just has onions, cauliflower, marrow and perhaps green
beans !

Just the colour puts me off

Steve

whirled peas wrote:

>
> Haven't tasted it for years, but I really like Piccalilli, aka Chow Chow
> or Green Tomato Relish. Green tomatoes, cabbage, bell pepper, onion,
>

In article >,
whirled peas > wrote:

> Here's a few other uses I've seen --
>
> Sliced fairly thin and baked onto a cheese pizza. Seen on a Pizzeria
> menu as a regular item.
>
> Haven't tasted it for years, but I really like Piccalilli, aka Chow Chow
> or Green Tomato Relish. Green tomatoes, cabbage, bell pepper, onion,
> vinegar, pickling spices and other things. Canned in glass jars. Really
> great in the dead of winter.
>
> Substitute for tomatillos, as in Green Tomato Salsa.

Green tomato pie! You slice the tomatoes horizontally, season like
apple pie, and put in a crust. The 1950 vintage Betty Crocker Picture
Cookbook has the recipe. Mighty fine.

Cindy

--
C.J. Fuller

Delete the obvious to email me

On Aug 9, 1:58*pm, whirled peas > wrote:
> Here's a few other uses I've seen --
>
> Sliced fairly thin and baked onto a cheese pizza. Seen on a Pizzeria
> menu as a regular item.
>
> Haven't tasted it for years, but I really like Piccalilli, aka Chow Chow
> or Green Tomato Relish. Green tomatoes, cabbage, bell pepper, onion,
> vinegar, pickling spices and other things. Canned in glass jars. Really
> great in the dead of winter.

I've always been under the impression that using green tomatoes was a
matter of necessity. If you expect frost, you pick all the tomatoes,
even though they're green, and you make the best of them. The concept
of picking them unripe because they are better that way seems weird.
It also seems like a silly topping for pizza.
>
> Substitute for tomatillos, as in Green Tomato Salsa.

Green tomatoes are not a good sub for tomatillos.

--Bryan

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

"Bobo Bonobo®" ha scritto nel messaggio
whirled peas < wrote:
> Here's a few other uses I've seen --
>
> Sliced fairly thin and baked onto a cheese pizza. Seen on a Pizzeria> menu
> as a regular item.
>
> Haven't tasted it for years, but I really like Piccalilli, aka Chow Chow>
> or Green Tomato Relish. Green tomatoes, cabbage, bell pepper, onion,>
> vinegar, pickling spices and other things. Canned in glass jars. Really>
> great in the dead of winter.

""I've always been under the impression that using green tomatoes was a
matter of necessity. If you expect frost, you pick all the tomatoes,even
though they're green, and you make the best of them. The concept of picking
them unripe because they are better that way seems weird.
It also seems like a silly topping for pizza.
>
> Substitute for tomatillos, as in Green Tomato Salsa.

Green tomatoes are not a good sub for tomatillos.""

You need to get out more. There are tomatoes that are grown to be used ONLY
green. They have a very tomato taste but are crunchy. I would say that
green tomato salsa is not a substitute but a different thing and very good.
You sound uncomfortable with the unfamiliar.

Bobo Bonobo® wrote:
> On Aug 9, 1:58 pm, whirled peas > wrote:
>> Here's a few other uses I've seen --
>>
>> Sliced fairly thin and baked onto a cheese pizza. Seen on a Pizzeria
>> menu as a regular item.
>>
>> Haven't tasted it for years, but I really like Piccalilli, aka Chow Chow
>> or Green Tomato Relish. Green tomatoes, cabbage, bell pepper, onion,
>> vinegar, pickling spices and other things. Canned in glass jars. Really
>> great in the dead of winter.
>
> I've always been under the impression that using green tomatoes was a
> matter of necessity. If you expect frost, you pick all the tomatoes,
> even though they're green, and you make the best of them. The concept
> of picking them unripe because they are better that way seems weird.
> It also seems like a silly topping for pizza.
>> Substitute for tomatillos, as in Green Tomato Salsa.
>
> Green tomatoes are not a good sub for tomatillos.
>
> --Bryan

Bryan - I guess you haven't made fried green tomatoes yet. Please do so.
You *will* like them. I have yet to meet someone that did not.

Bob

On Sun, 09 Aug 2009 17:12:21 -0600 in rec.food.cooking, Christine Dabney
> wrote,
>A lot of things seem like silly toppings for pizza...

A few decades ago, when I was living in the dorm at college: One year
they decided to clear out the storeroom at the end of the semester,
before the long summer break, by using whatever they had on pizza. Or
at least that is my theory of what happened. Almond pineapple pizza?
I generally welcome a break from routine, but that kind of
experimentation was not what we needed during finals week.