I've cooked them and eaten them raw, have both large and small varieties, have tried them firm and quite ripe. They taste great initially, but the aftermath is terrible. I can't really find much in the way of reasoning for this... off to get my Harold McGee book off the shelf, but does anyone know how to remedy this? Thanks!!
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)