Kimchi or lutefisk (yuck to both!)


>>Interesting. The odd thing is that except for broccoli and cauliflower which I need steamed jut a bit, just about every other vegetable I like, I prefer raw. I like them ok cooked, but for example, fresh new peas raw are to die for. Raw cabbage is wonderful, but if God had meant for us to eat cooked cabbage, He would not have made it smell that way.
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>There are a few things that smell outright nasty while cooked - green peas, for instance - but then once the nasty part evaporates, they're great.
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>With cabbage, it depends, depends a lot. Sometimes I've been around places where it just was the atmospheric influence of cabbage that made these places utterly unattractive, and sometimes it was the specific smell of cooked cabbage that made them good. Specially if it's with some smoked meat, or if sauteed with some white wine...
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>But sour cabbage (yes, that's "sauerkraut" translated - it's not politically incorrect when translated, just go ahead), that's where the chemistry can get really weird, and the way it fermented can result in various degrees anywhere on the scale between poison, nasty, and nutritional nirvana. For one, when it's too sour, or when it was cheated by using vinegar - bad. When you get to cook, fry or bake sour cabbage which is too sour, or just not in its best state, you may get a feeling you're alone. Which you may as well be, everybody else will have run away ;). But if it's right, you may just as well shore up the defenses and give them nothing until it's served.
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>Capricious, to say the least. And I'm not a cook at all, this is all just observation.