Raw vs. cooked. March 8, 2011Posted by ourfriendben in Uncategorized, wit and wisdom.
Tags: eating veggies, raw food, veggies
Silence Dogood here. As I was making supper last night, I snagged a broccoli floret out of the salad bowl and ate it. I love raw broccoli, even plain like that. And that started me thinking, since I also love (and was cooking as a side dish) cooked broccoli.
I tend to like my cooked vegetables simple if served as sides: broccoli with lemon juice and butter, carrots with butter and perhaps a bit of curry powder, asparagus with lemon and butter, green and yellow wax beans with butter. Mushrooms sauteed in butter, perhaps with a splash of Madeira (George Washington’s favorite wine) or Marsala or even bourbon at the end of cooking, then served over rice. Baked potatoes or baked sweet potatoes or boiled new potatoes served with butter, salt, and lemon pepper. Spinach with balsamic vinegar and salt, or sauteed with crushed garlic in olive oil. Corn on the cob with butter and salt. Cabbage or Brussels sprouts or summer squash braised in browned butter with a teensy bit of veggie broth.
Obviously, I don’t get the point of dressing up veggies to the point where they’re unrecognizable. They’re so yummy as they are. (Now, mind you, when making a pasta sauce or curry or soup or stir-fry or whatever that transforms the veggies into a main dish, I’m quite willing to combine and cook everything as elaborately as is needed to make a fabulous, long-cooked or flash-fried and sauced dish.)
But what made me think of the theme of today’s post was pondering which veggies I loved absolutely as much raw as cooked. Or, to put it another way, which veggies I loved both raw and cooked. Broccoli and bell peppers (another key ingredient in last night’s supper) leapt to mind. But not mushrooms and onions (the other key ingredients in my Red, White and Gold Pasta sauce; check our search bar at upper right for the easy, yummy recipe). I like my mushrooms and onions cooked, not raw, though I love the oniony flavor of scallions (green onions) raw in salad.
So I started making my list. I left out veggies I only like cooked, like spinach, eggplant, potatoes and beans; veggies I love raw but only liked cooked into juice, sauce, or condiments, like tomatoes (no stewed tomatoes, whole canned tomatoes, or, God forbid, raw tomatoes on pizza or in pasta for me, thanks); veggies I’ll eat raw in various dishes (corn, onions, summer squash) but really prefer cooked; veggies I love cold or hot, but which must be cooked before eating cold (beets, artichokes); and, of course, veggies I only love raw (radishes, lettuce, mustard greens, kale).
What follows is the list of veggies I can think of that I actually love just as much whether raw or cooked. See how your list compares:
* cabbage (raw shredded in salads or slaw)
* snow peas
* sugar snap peas
Hmmm, this is not a long list. What have I forgotten?! Help me, please. Share your own lists and remind me of all the veggies that are every bit as yummy cooked and raw. Many thanks!
‘Til next time,