Shhh! If my wife hears that, there’ll be hell to pay! She was drooling over a cooking show last night, they were making stuffed cabbage. I was trying not to 
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And yet, we’re still married.
Oysters.
Both are meant to be an ingredient, not a separate course.
I tried roasted radishes. I ate them, but I won’t be doing that again.
Yes.
I really like raw carrots. Cook them, and you mess them up.
(Unless they’re diced very finely and hidden in a tomato sauce.)
Oh heck no - you just don’t have access to the good stuff. I have access to a basically infinite amount of good quality starfruit fresh from the tree. When it is fully ripe, I pick bags of it at a time, put chunks in the blender to puree it, strain it, and drink it straight up as juice. Believe me, it is incredibly delicious.
Before it gets fully ripe and sweet, slices of it are good on sandwiches in place of cucumbers or pickles.
Most produce is healthier uncooked. The exception is carrots, where cooking unlocks the nutrients.
I’ll third avocados. Cooking makes them really bitter.
I had a breakfast sandwich in Shreveport or possibly Bossier City - fried chicken on a biscuit with 5 pepper jam and grilled peaches. The grilled peaches made the sandwich.
I don’t care much for cooked apples except in szarlotka - Polish apple cake.
I would agree with you, but carrots roasted until they’re browned (similar to asparagus) are great!
OK, I’ve only had starfruit once, and if it varies significantly in quality, I have no reason to expect that the one I had was on the good end. So I’ll stand corrected on that one, and will take the opportunity to try it fresh if I ever can.
I have had star fruit a handful of times, and it was always pretty boring. Maybe i should try it again, in a place or grows.
I agree with whoever said that your first bite of dragon fruit is memorably disappointing.
Thread winner.
Is that the same as nappa cabbage or a different thing?
Ya know, I really expected a lot of pushback on this from all the sauerkraut fans. Didn’t get it. Maybe they realize deep in their hearts that sauerkraut is the work of the devil or something.
Considering I’m having the sourest of sauerkrauts every chance I can on a tour through the Czech Republic, I thought it was clearly an opinion that didn’t warrant arguing with.
I must have gotten lucky. I saw dragon fruit for the first time not long ago and was intrigued enough to look online for information and to buy two or three the next time I saw them. I chose the ones with the most color on the outside leaves. They were delicious. A little like kiwi, but not quite as acid. Intense scarlet on the inside, if that has anything to do with flavor.
About cabbage, I agree that it loses a lot when cooked, but what about kimchi? Fermentation is a kind of cooking, at least in my head.
Actually I like saurkraut, and have no problem eating it cold.
Of course, saurkraut is really “cooked” in its preparation from plain old cabbage though, is it?
It’s different. Nappa cabbage is in the mustard family, and tastes like it. Chinese lettuce related to other lettuces (like romaine), and has no cabbage flavor.
Here it is on Wikipedia.
Sauerkraut is made from uncooked cabbage. It’s pretty simple, really. It’s just raw, shredded cabbage mixed with salt and allowed to ferment.
Canned or jarred sauerkraut is probably cooked to stop the fermentation and to provide shelf stability, but freshly-made sauerkraut is uncooked.
My wife makes Thai style sweet and sour chicken or pork and it uses large diagonal pieces of cucumber, tomatoes and banana peppers. It’s awesome.
For me, the answer to this question is beets. I love them raw and lightly dressed with olive oil, balsamic vinegar and a touch of honey. Cooked? I can’t get past the texture. Blech.