Raw vegetables?
Jun 28, 2013 | 12:09 pm
#1
Original Poster
Join Date: Aug 2005
Posts: 3,438
Raw vegetables?
Don't know if this is weird (my wife thinks so) but I have tremendous cravings for raw green beans. I love those big crunchy pods. Cook them and I have no interest. I also prefer raw carrots, spinach, peas, and mushrooms, none of which I'm particularly fond of when cooked, and I will even eat raw potatoes also. Anybody else have similar tastes, or is it indeed odd? I think it's a texture thing
Jun 28, 2013 | 12:27 pm
#2
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Join Date: Jun 2000
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If I must eat vegetables, I far, far, far prefer them raw. I can't think of a single cooked vegetable that I like. I can at least tolerate many raw ones.
Jun 28, 2013 | 1:00 pm
#3
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Join Date: Apr 2001
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I like vegetables, period. But yes, I'll eat most of them raw, including green beans ... especially freshly picked ones. My preference though is very lightly steamed ... just enough so they turn bright green, but are still crunchy/raw inside. And raw mushrooms on my salad ...mmm!
As for cooked, roasting or grilling for most veggies.
As for cooked, roasting or grilling for most veggies.
Jun 28, 2013 | 1:25 pm
#5
Join Date: Feb 2003
Location: Alexandria, VA - DCA/IAD
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Potatoes and Brussels sprouts get cooked. Most others go raw (or close to it).
For example, tonight I will have raw onions on my perfectly grilled cheeseburger!
For example, tonight I will have raw onions on my perfectly grilled cheeseburger!
Jun 28, 2013 | 4:25 pm
#7
Join Date: Sep 2010
Location: Cypress Hills Research Center
Posts: 5,295
Generally either raw or cooked, depending on my mood and how they're prepared, are fine.
TBS, foods I want cooked include: potatoes, squash and gourds, beans, corn, rhubarb, artichokes, beets, eggplant and okra.
TBS, foods I want cooked include: potatoes, squash and gourds, beans, corn, rhubarb, artichokes, beets, eggplant and okra.
Jun 28, 2013 | 6:07 pm
#8
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Jun 29, 2013 | 11:59 am
#9
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Jul 4, 2013 | 5:01 am
#14
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Depends on the vegetable. I eat a whole load of raw vegetables most days (usually carrot, romano pepper, cucumber, spring onion, fennel), and love munching on some of the less conventional ones for raw consumption (brussels sprout, turnip, etc) but there are some which benefit from the application of fire. A griddle pan can do wonderful things to asparagus, cauliflower, chillis, and even baby leeks.
