Quote Originally Posted by OakLeaf View Post
The peppers don't even need blanching, I just pack them in jars and freeze them whole and raw.

I don't care much for most raw vegetables, or cold foods or drinks of any kind. There's a traditional Chinese medicine explanation for that, that makes a lot of sense with a lot of my other traits and preferences, but I don't know the name of it.

I had no idea one could freeze peppers raw & whole like that.
Didn't really start eating raw cut veggies or salads until I was around 10 yrs. old onward. Unlike some Thai or Japanese traditional dishes, raw veggie traditional Chinese food dishes were pretty rare. So it was really what my mother was accustomed to cooking. Closest fit probably would be..lettuce cups or raw veggie food sculptures for banquets.

So it's a good thing that fusion cuisine has evolved for certain cultures...provided the raw veggie (and fruit) isn't contaminated by pesticides, untreated water.

There are some veggies I wouldn't consider eating at all raw. Better cooked briefly ie. any of the bok choys, Shanghai choy, gai lan, some mustard greens. If I see on TV, a cook using raw bok choy in some raw dish, I cringe. I can't imagine..

Of course bitter melon, might knock your socks off or softer if raw? I have not intention of testing this. Already it is bitter cooked, as it should taste, but very healthy as a cooked veggie dish occasionally.