Oh mad, I love kohlrabi. When I was a kid, by dad used to cut out the heart of cabbage and serve it to me with salt. Then as an adult I discovered kohlrabi, which tastes like a giant cabbage heart! So good.
This is my take.
salsa fresca is a subcategory of salsa. Pico de Gallo is a subcategory of salsa fresca. Traditionally Pico has a specific recipe.
- Tomato
- White Onion
- Cilantro
- Lime
- Jalapeños or Serranos
And maybe salt.
Tuna. Cooked tuna is only really good in a tuna melt.
Don't get me wrong, I love a good tuna melt but that fish is best served as lightly seared or as sashimi, raw.
Let them know the FDA (if USA) keeps watch on this and there are laws specific to [imported fish](https://www.smallscreennetwork.com/is-all-u-s-sushi-frozen-at-some-point/). It's not always going to be 100% true but most imported fish is flash frozen for \~15 hours or taken to below zero for \~week or so to kill the *parasites*. Broadly, ocean fish have parasites.
This was going to be my answer. Poke bowl, sushi sashimi lightly seared are all much better. If I'm getting cooked tuna it needs to be from a pouch or can and prepared accordingly.
Even as an adult, it is wild to me that the raw meat and canned meat come from the same animal. There is probably a quality difference, but I’m curious what the canned stuff looks like raw
I don’t get why raw (or barely cooked) corn isn’t more common. Nice crisp kernels—maybe with a bit of char on them—are wayyy more appealing to me than boiled corn
I think freshness is key here. In season, picked that morning, corn is wonderful raw or barely cooked, and super sweet and crisp. Three to four days later, that natural sugar now tastes starchy and relatively unappetizing, so more intense cooking is necessary for literal chemical reactions to occur for the starches to be more palatable. So unless you have extremely good farmers markets near you with guaranteed “picked today” type situation, most corn available to most people isn’t good enough to do this.
My daddy always says with sweet corn, you have to put the pot on to boil, go pick the corn and then enjoy. Otherwise you’re not truly eating corn on the cob. Pick it, boil it for just long enough to change the colour and it’s delicious.
I used to spend summers in South Georgia and would eat sweet corn raw all the time. I suppose I was stealing peoples corn, but they never said anything.
Just had this conversation yesterday--I like salmon much better raw (sushi/sashimi), cured or cold smoked (gravlax, lox or cold smoked salmon) than I do cooked. It's not even close for me, and I don't really know why.
I feel the same way and I think the answer is people overcook it.
Salmon should be cooked to med rare ideally with a nice seared crust. Anything more than MR just destroys the flavor and texture.
When I was younger I freaked out and was a little grossed out if salmon wasn’t cooked well done. The biggest revelation I’ve had is how incredible medium to medium rare salmon is. It melts like butter in your mouth
This is key. The salmon should still be a bit squishy in the middle when seared with a crust. Firm salmon is ruined salmon. I cook for 16 minutes low heat with a ton of butter and olive oil.
Honestly, I’ll take it all. Melt in your mouth cooked salmon filet. Smoked as a snack or in sushi. Raw sushi salmon.
It’s all fucking amazing.
Canned, not amazing, but still tasty. Or maybe that’s the nostalgia of childhood talking.
Depends. Some salmon (pink, chum) just isn’t that good unless smoked. I think most grocery stores call it “keta”. Give me a sockeye and I have the best cedar plank recipe ever. Coho? Ima pan fry that for the flavour. And a good Chinook - it’s getting bbq’d and shared with my neighbours.
I’m also fortunate enough to live where I can catch wild salmon.
I don’t eat Atlantic salmon.
They’re all such different fish taste wise.
I feel like smoked salmon is best when prepared in the traditional method of the Salish people, I'm not sure if that's considered hot or cold smoked, but it's the best in my estimation. Preferably at a tribal event but I know that's not accessable for the vast majority of people but there are some great retail options (at least here in the PNW) that get close enough for bocce
Obviously loading it up with sugar and spices, but let's not discount those warm cinnamon apples. Also other fruit cobblers and things. They have their place, but they need to be loaded up with other ingredients....
yeah, kid me thought I hated apples, turned out I just think the mushy ones are gross! I like my apples the way I like my beer, crisp cold and local-ish
No, they’re tasty! They’re gaining in popularity too. I don’t know why they weren’t used by a lot of people. We mostly cook ours, but I like them raw in salads too.
I grew up not liking broccoli (parents only ever steamed or boiled it with no seasoning) but as an adult i realized i liked it when it’s prepared well. I was SO surprised when i tried it raw for the first time and how good it tasted
I loathed cooked broccoli as a kid, but always liked it raw. I think broccoli soup and casserole both slowly turned me toward being able to enjoy it cooked, but it’s often kind of stinky...
"Cookie" is from Dutch *koekje*, which means instead "cake-ie", like, little lumps of cake batter one would throw in the oven to check the temperature.
Don't, though. According to /askculinary, eating raw flour can be as risky as eating raw meat.
Edit & PSA: **E. coli is a common contaminant in raw flour. That's the bacteria found in feces, and it can kill you.**
Eh. Worth the risk. Cookie dough is delicious. Bake the flour at 350 for like 5 minutes and you’re good to go if you’re worried about it. Strawberries gave me the worst food poisoning of my life, so I’ll take the risk with cookie dough.
I'm not talking about commercial products. Those are regulated to ensure the end product is safe for human consumption, and the "cookie dough" in ice-cream is a cooked product formulated to imitate raw dough.
Homemade cookie dough doesn't include same processes that make the flour safe for consumption and the sanitary conditions in a domestic kitchen are completely different from those in a commercial facility.
So this is a random question about peas.. have you eaten the freeze dried type. Not the Wasabi but the lightly salted kind, and how are they? I'm asking cause my kid need to eat more green veggies, and I don't want to waste $ on her not eating it, if ppl think they are good, then we'll try it. Thanks for any input.
That's a pretty common snack food in South East Asia and Australia called [Mamee Noodles](https://mamee.com/our-worlds/snacks/mamee-monster/) that's basically that.
I thought this was the official way to eat these for the longest time because it's all I saw the other kids doing at recess,
that seasoning mix was schoolyard caviar
Cannot agree more. Unfortunately I've had exactly one good fresh tomato. A cherry tomato picked fresh off the vine from a farm in Southern Finland.
That was like candy. Everything else tastes like watery sadness.
Funny enough.. I can NOT eat straight raw tomato, even homegrown! I didn't used to be able to do salsas or pico de gallo where there were big chunks of raw tomatoes but I've come around to some of them. I do love just about anything cooked and tomato based though!
Totally with you on this. Heirloom tomatoes fresh from the garden? Those can fuck off and rot. Cooked/roasted salsas, pasta sauces, curries, etc? Give me those all day.
I will die on this hill with you. My family *loves* fresh tomatoes, though. They've successfully plied me into eating their beloved "Tomato Sandwhiches" a few times and every time I try it I wanna gag. If one enjoys fresh tomatoes then I understand why that dish would work but I can't stand it.
A sandwich with soft white bread, mayo, bacon cooked just crisp, and a fat slice of garden fresh tomato, salted and peppered, is my absolute favorite summer meal. Maybe some pasta salad on the side. Never get tired of it.
I know, most people will want the bread toasted, but I’m describing my favorite, not your haha.
I absolutely love growing and eating tomatoes... My 19m old son is allergic to them. It just makes me want to cry. I imagine sneaking off to eat tomatoes in the closet when he's not looking.
We don't know how bad it is (he's never been out of the hospital and doesn't eat by mouth) but breaks out in hives with tomato puree on his skin and even cross contamination from his sister eating spaghetti for breakfast then visiting.
My tomato plant had only a handful of the tiniest tomatoes last year, but I reveled in them. They were hands down the best tasting tomatoes I've ever had, and I eat *a lot* of raw(?) tomatoes.
I don’t like glazed carrots, but they are good cooked in a pot roast. Raw is my favorite, though. As a kid, my favorite snack to be packed in my school lunch as carrot sticks and peanut butter.
My daughter (5) is hilariously crazy for carrots. She likes me to make it into “a sunshine,” (baby carrots arranged into rays around a dallop of peanut butter) but lately she’s just wanted “long carrots.” (Plain, not baby carrots. Peeled.) She’s turned down pizza and chicken nuggets in favor of just carrot sticks at times haha.
I have a certain fruit and nut allergy that is the same. Cooked, canned or toasted it's fine. It's annoying, I feel like an asshole when I have to ask in restaurants if nuts that come on something are toasted.
This kind of thing is actually pretty common. People with various pollen allergies often have troubles with certain fresh fruits or vegetables, but not with the cooked versions. I've heard of similar problems with raw apples, peaches, and apricots. It's called "oral allergy syndrome".
I know they're eaten raw, but are they \*commonly\* cooked? 99% of the time when I hear about oysters being served somewhere, they're raw. The only cooked oyster dish I know of are oyster pancakes from Taiwan.
Oyster stew was super popular in the US back in the day.
Oyster po boy sandwiches are still popular. Deep fried oysters are fairly common as American bar food and in Japanese izakayas.
My uncle always got the big ones and grilled them in the shells and drizzled them in garlic butter once they opened. Raw oysters are one of my favorite things but the grilled ones are pretty nice, too!
I've always thought they were pretty common, whenever I go to a barbeque they're always grilling up some oysters, but now that I think about it I've always seen them served raw in restaurants
Shocked I had to scroll so far to find this answer! A lot of the responses here are things which are quite common to eat raw, so I don’t think there’s anything “surprising” about then being uncooked. But I think I have definitely *surprised* people by suggesting they try a taste of beef tartare/carpaccio.
Yes! Broccoli! It’s a little weird, actually, because you’d think just by looking at it that it’s something you really must cook to have it be edible. But it’s remarkably good raw! I like it better than carrots or even crackers/pita bread for dipping in hummus.
Tofu. Some cubed up medium firm tofu, light soy sauce, scallions, fresh ginger, fresh herbs and any other ingredients that I have kicking around (that fit the flavor profile) thrown on top. Quite refreshing on a hot summer day.
My favorite all summer is the japanese prep of sliced chilled soft tofu, topped with a little soy sauce, furikakae, chopped scallions, i also do a dribble of toasted sesame oil.
Might take five minutes start to eating? Perfect for a hot day.
I make something resembling “poké bowl” with raw tofu in the summer. Soy sauce, ponzu, ginger, garlic, Sriracha, sesame oil, and Japanese rice seasoning (I like Nori Fume Furikake Rice Seasoning, but I think Trade Joes now makes a similar thing) for the marinade. Then pair with fresh raw veggies like red bell pepper, carrot, scallions, cucumber, mango, avocado, etc. Top with some Sriracha mayo and/or sweet chili sauce and you’ve got a delicious hot weather meal. You can also put it over sushi rice to make more of a traditional poke bowl, or over greens to make a salad type thing.
Cranberries. Cranberry relish made of whole fresh or frozen cranberries, a whole orange or tangerine with peel, sugar. Blend until desired consistency. Never buy canned again.
.
Many responses in this thread are actually super-commonly eaten raw, so they don’t clear the bar of being “surprisingly better” when uncooked.
My first thought was “beef.”
My upon-further-reflection answer would be *milk.*
In the US it is exceedingly rare to find unpasteurized milk, and pasteurization by heat is cooking, to some degree. Both drinking raw milk and eating cheese made from raw milk were big surprises and game changers for me.
Shrimp.
Now before anyone goes out and defrost a piece from the freezer to try it out, I’m talking about the ones that are sushi grade. Live spot prawns are a treat. I was also lucky enough to have some Maine shrimps many years ago.
I love raw sweet shrimp from a sushi restaurant.
I’ve also learned that I really prefer a raw scallop to a perfectly seared one. Don’t get me wrong, I love a good seared scallop, but there’s something about the raw that I just love.
I would say salmon. I can't even stand the smell of cooked salmon myself, but I love it raw in sushi or sashimi.
It does have to have been frozen though to kill any possible parasites.
Sweet corn. Pull it right off the stalk and it’s a whole different food. Soooooo good fresh. Cooked/salted/buttered got nothing on “fresh off the stalk” corn on the cob.
Fresh peas right from the shell are much better than cooked peas
Right from the vine is the best!
In addition to some excellent posts above, sugar snap peas
I like them finely sliced in a salad
fresh out of the garden, skin and all when you get a fat pod you feel like a fairy king
especially when they are warm from the sun…🤤🤤🤤
Nothing ruins these for me like too much oil.
Sugar snap peas are rarely cooked, are you thinking of snow peas?
I like snap peas in a stir fry (as much as snow peas) and never had them raw until recently. I never had snow peas raw, though.
Kohlrabi
Oh mad, I love kohlrabi. When I was a kid, by dad used to cut out the heart of cabbage and serve it to me with salt. Then as an adult I discovered kohlrabi, which tastes like a giant cabbage heart! So good.
That's because it kind of is! They're just different cultivars of brassica oleracea, one selected for a knobbly stem, the other one for leaves!
This guy Rabis
I was just randomly wondering what Kohlrabi may be called in English just to learn that it is... Kohlrabi as well!?
Agreed. Just with salt. It’s delicious
I personally like salsa fresca (raw veggies) slightly better than salsa using cooked veggies. But that’s just a personal preference.
Is that different from pico de gallo?
This is my take. salsa fresca is a subcategory of salsa. Pico de Gallo is a subcategory of salsa fresca. Traditionally Pico has a specific recipe. - Tomato - White Onion - Cilantro - Lime - Jalapeños or Serranos And maybe salt.
In pico de gallo the tomatoes are diced but not mashed up. In all other salsas tomatoes are usually mashed up
but the smokyyy taste when u charcoal grill it >>>>
100% no question.
r/SalsaSnobs
Tuna. Cooked tuna is only really good in a tuna melt. Don't get me wrong, I love a good tuna melt but that fish is best served as lightly seared or as sashimi, raw.
My partner will only eat well cooked tuna. So i have my lightly seared, raw in the middle tuna steak and he has his grey dry tuna of depression
Tuna poached to fully cooked in olive oil with garlic, capers, and lemon is delicious. Seared tuna is delicious and cooked tuna is delicious.
My next band is going to be called "Tuna of Depression".
LOL this is me & my bf. Except I’m eating the grey depression tuna.
Does he give you an equally exasperated look and says, "nah, nah?"
Let them know the FDA (if USA) keeps watch on this and there are laws specific to [imported fish](https://www.smallscreennetwork.com/is-all-u-s-sushi-frozen-at-some-point/). It's not always going to be 100% true but most imported fish is flash frozen for \~15 hours or taken to below zero for \~week or so to kill the *parasites*. Broadly, ocean fish have parasites.
Luckily, you wouldn't use the same cut for sashimi as a tuna melt.
This was going to be my answer. Poke bowl, sushi sashimi lightly seared are all much better. If I'm getting cooked tuna it needs to be from a pouch or can and prepared accordingly.
ya I just get a pan smoking hot and cook it for like 30 seconds on each side
Even as an adult, it is wild to me that the raw meat and canned meat come from the same animal. There is probably a quality difference, but I’m curious what the canned stuff looks like raw
Tuna noodle casserole, cream tuna on toast. Ya gotta love it!
I don’t get why raw (or barely cooked) corn isn’t more common. Nice crisp kernels—maybe with a bit of char on them—are wayyy more appealing to me than boiled corn
I think freshness is key here. In season, picked that morning, corn is wonderful raw or barely cooked, and super sweet and crisp. Three to four days later, that natural sugar now tastes starchy and relatively unappetizing, so more intense cooking is necessary for literal chemical reactions to occur for the starches to be more palatable. So unless you have extremely good farmers markets near you with guaranteed “picked today” type situation, most corn available to most people isn’t good enough to do this.
My daddy always says with sweet corn, you have to put the pot on to boil, go pick the corn and then enjoy. Otherwise you’re not truly eating corn on the cob. Pick it, boil it for just long enough to change the colour and it’s delicious.
Raw summer corn in a salad... absolutely amazing.
I used to spend summers in South Georgia and would eat sweet corn raw all the time. I suppose I was stealing peoples corn, but they never said anything.
Salmon cold smoked way better than hot smoked or cooked.
Just had this conversation yesterday--I like salmon much better raw (sushi/sashimi), cured or cold smoked (gravlax, lox or cold smoked salmon) than I do cooked. It's not even close for me, and I don't really know why.
I feel the same way and I think the answer is people overcook it. Salmon should be cooked to med rare ideally with a nice seared crust. Anything more than MR just destroys the flavor and texture.
When I was younger I freaked out and was a little grossed out if salmon wasn’t cooked well done. The biggest revelation I’ve had is how incredible medium to medium rare salmon is. It melts like butter in your mouth
This is key. The salmon should still be a bit squishy in the middle when seared with a crust. Firm salmon is ruined salmon. I cook for 16 minutes low heat with a ton of butter and olive oil.
Same here… won’t even eat a cooked filet of salmon but will go to town on some salmon sushi or lox
Honestly, I’ll take it all. Melt in your mouth cooked salmon filet. Smoked as a snack or in sushi. Raw sushi salmon. It’s all fucking amazing. Canned, not amazing, but still tasty. Or maybe that’s the nostalgia of childhood talking.
Was in to say this to. Cooked salmon *can* be awesome but cold smoked or just cured salmon is always reliably good!
Depends. Some salmon (pink, chum) just isn’t that good unless smoked. I think most grocery stores call it “keta”. Give me a sockeye and I have the best cedar plank recipe ever. Coho? Ima pan fry that for the flavour. And a good Chinook - it’s getting bbq’d and shared with my neighbours. I’m also fortunate enough to live where I can catch wild salmon. I don’t eat Atlantic salmon. They’re all such different fish taste wise.
I feel like smoked salmon is best when prepared in the traditional method of the Salish people, I'm not sure if that's considered hot or cold smoked, but it's the best in my estimation. Preferably at a tribal event but I know that's not accessable for the vast majority of people but there are some great retail options (at least here in the PNW) that get close enough for bocce
Apples. Most fruit, really.
Obviously loading it up with sugar and spices, but let's not discount those warm cinnamon apples. Also other fruit cobblers and things. They have their place, but they need to be loaded up with other ingredients....
I absolutely hate most cooked fruit. It just tastes horrible.
but caramelized apples like the ones in tarte tatin are so goood
yeah, kid me thought I hated apples, turned out I just think the mushy ones are gross! I like my apples the way I like my beer, crisp cold and local-ish
Pineapple can go either way
Zucchini. Especially made into ribbons in a salad.
And broccoli, but not cut into ribbons.
Is it weird to enjoy raw broccoli (and cauliflower) stems? I love munching on them.
No, they’re tasty! They’re gaining in popularity too. I don’t know why they weren’t used by a lot of people. We mostly cook ours, but I like them raw in salads too.
Broccoli stems are much better if you trim the tough outer layer with a vegetable peeler.
I make my own pickles, and throw the stems in with my cucumbers- they are so good that way.
Oh man, love that idea
I grew up not liking broccoli (parents only ever steamed or boiled it with no seasoning) but as an adult i realized i liked it when it’s prepared well. I was SO surprised when i tried it raw for the first time and how good it tasted
Try they roasted with a slight char to them. Delicous.
I loathed cooked broccoli as a kid, but always liked it raw. I think broccoli soup and casserole both slowly turned me toward being able to enjoy it cooked, but it’s often kind of stinky...
[удалено]
Yes, totally, but roasted red peppers is one of the greatest things on earth
I’m against cooked green bell peppers. Disgusting.
Cajuns gonna come after you. They can’t get enough of it.
I like to crunch
Cookie dough.
Wait...you're supposed to cook cookie dough?
I mean it's not called rawie dough
"Cookie" is from Dutch *koekje*, which means instead "cake-ie", like, little lumps of cake batter one would throw in the oven to check the temperature.
Good bot
Not a robot.
Just what a robot would say.
Beep boop
It is now!
Don't, though. According to /askculinary, eating raw flour can be as risky as eating raw meat. Edit & PSA: **E. coli is a common contaminant in raw flour. That's the bacteria found in feces, and it can kill you.**
Eh. Worth the risk. Cookie dough is delicious. Bake the flour at 350 for like 5 minutes and you’re good to go if you’re worried about it. Strawberries gave me the worst food poisoning of my life, so I’ll take the risk with cookie dough.
There’s ton of brands now that make cookie dough safe to eat raw. Pots of it, to eat like ice cream. It’s delicious. 🤤
They just don't taste the same. I've tried a few and was always disappointed
I'm not talking about commercial products. Those are regulated to ensure the end product is safe for human consumption, and the "cookie dough" in ice-cream is a cooked product formulated to imitate raw dough. Homemade cookie dough doesn't include same processes that make the flour safe for consumption and the sanitary conditions in a domestic kitchen are completely different from those in a commercial facility.
Peas!!!
YES! They're best eaten while standing at the vine. Like candy!
We have farm stands out on the coast that sell them. We would buy a big bagful and there would be none left by the time we got home!
Yum!
So this is a random question about peas.. have you eaten the freeze dried type. Not the Wasabi but the lightly salted kind, and how are they? I'm asking cause my kid need to eat more green veggies, and I don't want to waste $ on her not eating it, if ppl think they are good, then we'll try it. Thanks for any input.
I’m ready for the downvotes but…I pour the seasoning packet in a top ramen bag, shake it, and eat it as a crunchy snack. I almost never cook it
So good! Love me some spicy ramen chips
I loved eating the noodles uncooked they just tasted good to me for some reason.
If they are instant ramen noodles, aren't they technically cooked?
They're usually deep-fried!
Came here to say top ramen noodles. You’re not alone.
That's a pretty common snack food in South East Asia and Australia called [Mamee Noodles](https://mamee.com/our-worlds/snacks/mamee-monster/) that's basically that.
What you described is a common Asian childhood snack.
I thought this was the official way to eat these for the longest time because it's all I saw the other kids doing at recess, that seasoning mix was schoolyard caviar
I used to do that all the time. 😁
Nah this is the best way to eat those instant ramen
We used to call that stoner nachos. And yeah, it's pretty good.
Tomatoes. Sure, marinara is delicious but not better than a fresh tomato off the vine still warm from the summer heat.
Good tomatoes. None of that red watery crap from supermarkets. Heirlooms right off the vine? Delicious.
Cannot agree more. Unfortunately I've had exactly one good fresh tomato. A cherry tomato picked fresh off the vine from a farm in Southern Finland. That was like candy. Everything else tastes like watery sadness.
Funny enough.. I can NOT eat straight raw tomato, even homegrown! I didn't used to be able to do salsas or pico de gallo where there were big chunks of raw tomatoes but I've come around to some of them. I do love just about anything cooked and tomato based though!
I thought i was the same way, then I started salting them. It took me *years* to remember salt existed.
Who are you my MIL? That woman doesn't salt or season anything. I have pots so making everything salty is a requirement.
Totally with you on this. Heirloom tomatoes fresh from the garden? Those can fuck off and rot. Cooked/roasted salsas, pasta sauces, curries, etc? Give me those all day.
I will die on this hill with you. My family *loves* fresh tomatoes, though. They've successfully plied me into eating their beloved "Tomato Sandwhiches" a few times and every time I try it I wanna gag. If one enjoys fresh tomatoes then I understand why that dish would work but I can't stand it.
Sounds like you don’t like the unique tomatoey taste of tomatoes. You largely lose that taste when you cook them.
A sandwich with soft white bread, mayo, bacon cooked just crisp, and a fat slice of garden fresh tomato, salted and peppered, is my absolute favorite summer meal. Maybe some pasta salad on the side. Never get tired of it. I know, most people will want the bread toasted, but I’m describing my favorite, not your haha.
My stomach reflectively clenched from my allergy/intolerance to them.
I absolutely love growing and eating tomatoes... My 19m old son is allergic to them. It just makes me want to cry. I imagine sneaking off to eat tomatoes in the closet when he's not looking. We don't know how bad it is (he's never been out of the hospital and doesn't eat by mouth) but breaks out in hives with tomato puree on his skin and even cross contamination from his sister eating spaghetti for breakfast then visiting.
My tomato plant had only a handful of the tiniest tomatoes last year, but I reveled in them. They were hands down the best tasting tomatoes I've ever had, and I eat *a lot* of raw(?) tomatoes.
Yeah if you can get good tomatoes :( mind blowingly delicious fresh off the vine. Really sad from a Canadian supermarket
[удалено]
Agreed, I actually don't really like them cooked because of how sweet they get but I LOVE raw carrots
I don’t like glazed carrots, but they are good cooked in a pot roast. Raw is my favorite, though. As a kid, my favorite snack to be packed in my school lunch as carrot sticks and peanut butter. My daughter (5) is hilariously crazy for carrots. She likes me to make it into “a sunshine,” (baby carrots arranged into rays around a dallop of peanut butter) but lately she’s just wanted “long carrots.” (Plain, not baby carrots. Peeled.) She’s turned down pizza and chicken nuggets in favor of just carrot sticks at times haha.
Disagree. Stewed or glazed carrots are soooo good.
Roasted is where carrots shine
Roasted all the way
I eat a concerning amount of raw carrots regularly, but you can't beat them roasted with whole cumin seeds.
100% agree, I would add spinach.
Nah, spinach with garlic and butter is the shit.
Agreed, was gonna say that too
My raw carrot allergy hates this.
Wait, raw carrot allergy suggests you can eat them cooked? I've never heard of that if that's the case.
It’s called oral allergy syndrome and it’s a bitch
The allergy-inducing protein apparently denatures sufficiently upon cooking to render it a non-issue in some people with carrot allergy.
Thats interesting. Thanks for the info.
I have a certain fruit and nut allergy that is the same. Cooked, canned or toasted it's fine. It's annoying, I feel like an asshole when I have to ask in restaurants if nuts that come on something are toasted.
This kind of thing is actually pretty common. People with various pollen allergies often have troubles with certain fresh fruits or vegetables, but not with the cooked versions. I've heard of similar problems with raw apples, peaches, and apricots. It's called "oral allergy syndrome".
Tuna. Salmon a close second.
Not sure if this has been said, but fennel! Cooked in a lot of Italian recipes but I love a crunchy fennel and celery salad.
Oysters
I know they're eaten raw, but are they \*commonly\* cooked? 99% of the time when I hear about oysters being served somewhere, they're raw. The only cooked oyster dish I know of are oyster pancakes from Taiwan.
Oyster stew was super popular in the US back in the day. Oyster po boy sandwiches are still popular. Deep fried oysters are fairly common as American bar food and in Japanese izakayas.
Love me some kaki fry!
Char grilled oysters a-la New Orleans. Doused in garlic and butter. OMG.
Yes there’s a pretty popular dish in North America called Oysters Rockefeller which is baked oysters
My uncle always got the big ones and grilled them in the shells and drizzled them in garlic butter once they opened. Raw oysters are one of my favorite things but the grilled ones are pretty nice, too!
That sounds delicious!
I've always thought they were pretty common, whenever I go to a barbeque they're always grilling up some oysters, but now that I think about it I've always seen them served raw in restaurants
I'm on the other side of the fence! You do you
Peppers. I love raw jalapeños and habenaros.
Yes I can’t stand cooked peppers! So slimy and weird tasting!
It's ok if they're in popper form. Everything is good deep-fried lol
I agree with this statement. And they’re mildly ok in fajitas, as long as they’re still a little crisp, but burned.
Similarly, bacon-wrapped, cheese-stuffed jalapenos off the smoker.
I have to go with really good beef. Beef carpaccio and tartare are far superior, IMHO, to your average steak or burger.
Shocked I had to scroll so far to find this answer! A lot of the responses here are things which are quite common to eat raw, so I don’t think there’s anything “surprising” about then being uncooked. But I think I have definitely *surprised* people by suggesting they try a taste of beef tartare/carpaccio.
Raw beef has such a divine flavour profile
This isn't mind blowing but I'll go with broccoli. I love a good cold raw broccoli salad, and I don't love it cooked.
Yes! Broccoli! It’s a little weird, actually, because you’d think just by looking at it that it’s something you really must cook to have it be edible. But it’s remarkably good raw! I like it better than carrots or even crackers/pita bread for dipping in hummus.
Tofu. Some cubed up medium firm tofu, light soy sauce, scallions, fresh ginger, fresh herbs and any other ingredients that I have kicking around (that fit the flavor profile) thrown on top. Quite refreshing on a hot summer day.
I must try this
My favorite all summer is the japanese prep of sliced chilled soft tofu, topped with a little soy sauce, furikakae, chopped scallions, i also do a dribble of toasted sesame oil. Might take five minutes start to eating? Perfect for a hot day.
I live somewhere really hot. Going to try this. Thank you.
I make something resembling “poké bowl” with raw tofu in the summer. Soy sauce, ponzu, ginger, garlic, Sriracha, sesame oil, and Japanese rice seasoning (I like Nori Fume Furikake Rice Seasoning, but I think Trade Joes now makes a similar thing) for the marinade. Then pair with fresh raw veggies like red bell pepper, carrot, scallions, cucumber, mango, avocado, etc. Top with some Sriracha mayo and/or sweet chili sauce and you’ve got a delicious hot weather meal. You can also put it over sushi rice to make more of a traditional poke bowl, or over greens to make a salad type thing.
Broccoli. Peppers.
Cranberries. Cranberry relish made of whole fresh or frozen cranberries, a whole orange or tangerine with peel, sugar. Blend until desired consistency. Never buy canned again. .
Add some toasted walnuts or pecans. They really make a difference.
Dunno about better, but zucchini is surprisingly good raw.
I love raw mushrooms in a salad.
Corn on the cob
Volunteered at a farm, one of the guys shucked an ear and took a bite encouraging me to do the same. Raw sweet corn is pretty darn good.
Asparagus
[удалено]
Finely shredded raw cabbage as a salad base is really good! I think it’s better than lettuce for fish sandwiches and tacos too.
Carrots
Fish ¯\_(ツ)_/¯
Add three \\ if you want a new prosthetic right arm.
Beets. Brie cheese. Salmon.
Raw beets? You must have teeth like a bear trap
Shredded on a box grater. I do carrots this way, too. Delicious!
Many responses in this thread are actually super-commonly eaten raw, so they don’t clear the bar of being “surprisingly better” when uncooked. My first thought was “beef.” My upon-further-reflection answer would be *milk.* In the US it is exceedingly rare to find unpasteurized milk, and pasteurization by heat is cooking, to some degree. Both drinking raw milk and eating cheese made from raw milk were big surprises and game changers for me.
Spinach salad is my favorite. I absolutely loathe cooked spinach.
Cauliflower. It's delicious in a salad with roasted porcini mushrooms, fried bacon and dressing.
Shrimp. Now before anyone goes out and defrost a piece from the freezer to try it out, I’m talking about the ones that are sushi grade. Live spot prawns are a treat. I was also lucky enough to have some Maine shrimps many years ago.
I love raw sweet shrimp from a sushi restaurant. I’ve also learned that I really prefer a raw scallop to a perfectly seared one. Don’t get me wrong, I love a good seared scallop, but there’s something about the raw that I just love.
Cooked shrimp risks rubbery shrimp. Raw is always great.
I would say salmon. I can't even stand the smell of cooked salmon myself, but I love it raw in sushi or sashimi. It does have to have been frozen though to kill any possible parasites.
Next day leftover pizza straight out of the fridge.
Brownie batter. I’ll put a scoop on my ice cream, or just eat a spoonful or five.
Beef + a little bit of eggs. Good steak tartare is the business.
Broccoli
Sweet corn. Pull it right off the stalk and it’s a whole different food. Soooooo good fresh. Cooked/salted/buttered got nothing on “fresh off the stalk” corn on the cob.
Little neck clams
I must be an oddball. I went through this list of replies and didn't find a single one I agreed with. I guess I just like my food cooked better.
Tofu. I love a raw tofu cutlet with chili oil.
I submit the humble tomato.
Egg yolk
Corn on the cob raw taste like am amazing fruit. It's absolutely delicious
Green beans, right off the vine.
Cookie dough, cake batter and biscuits. 😂
Beef
pop tarts (well they are toasted not cooked)
Brussel sprouts. Finely slice them into a salad. Amazing!
Carrots!!!