Mine are brussels sprouts, beets, anchovies and livers

    • __hetz@sh.itjust.works
      2·
      17 hours ago

      I guess, in a culinary sense, it’s not “raw.” In my head it’s still hard to see it as “cooked” since it’s chemical cooking rather than heat. Same reason I’m inclined to still call ceviche “raw” even when I know the acidic juices are doing whatever with the proteins and the end result is very different from truly raw fish.

      • Dejected Warp Core@lemmy.world
        1·
        9 hours ago

        I’m inclined to still call ceviche “raw”

        IMO, the line is whether or not we rendered the food at all safe, from a bacterial contamination standpoint. I’m not convinced that the volume of acid in a ceviche is enough to sterlize the fish - I love the stuff but I wouldn’t let it sit out overnight.