One of my favorite times of year is the annual cider festival my family friends put on at their farm. They buy bushels of every strain of apple they can get their hands on and press them and you can sample cider made from each.
RDs were bred to put all their effort into growing a thick, beautiful skin, so the inside suffers. Now, the skin is my favorite part, so I'm okay with that, but it'd be awesome if we could breed gala or pink ladies to have a thicker, tastier skin, because all the "good" apples have thin, flavorless skins.
Red delicious seem to have a tougher skin and be mealy, and despite the tough skin seem to bruise more easily than others. I used to only go for Granny Smith, but now Ambrosia are my preference (Royal Gala will do in a pinch)
I'm with rraszews in liking the skin of the RD, but I'm with you in dreading that big soggy depression you can hit unsuspectingly. I loved Granny Smiths as a kid, but I tend toward the all-rounder Galas now myself for chomping on.