525: Roasted Vegetables

Molly 0:00

Hi. I'm Molly and I met. This is spilled milk, the show where we cook something delicious. Eat it all. And I almost paused in the middle of the show opening intro thing, but I kept going. And this week we are talking about roasted vegetables.

Matthew Amster-Burton 0:21

Wow, what happened to your mouth? That Well, I thought I thought I had this feeling like, wow, things are going so smoothly with the opening isn't gonna be like one of those weeks where we forget that we'd been doing the show for 17 years or whatever. Yeah, but then things went horribly awry. And I didn't know how to respond.

Molly 0:37

Yeah, okay, well, so today we're talking about roasted vegetables, which is a topic suggested by host Molly and host Matthew. Because we realize that we've never talked about roasted vegetables as a category. And it's something that I eat and cook multiple times a week. Yeah, me too. How are we going to keep this episode from being 200 minutes long? I think we can do it. Okay. Okay. Although, wow, I am looking at the agenda and it's a little out of control.

Unknown Speaker 1:06

Okay, so roasted vegetables. Let's go down memory lane. Did you did you roast as a child or were were roasted vegetables provided to you?

Molly 1:15

They were provided to me. And it seems to me that roasted vegetables as a general concept like and here when I say roasted vegetables. I mean, like the idea of roasted vegetables first came to me as like a concept of that involved like many vegetables at one time. I think when my parents first started roasting vegetables, it wasn't just like, Let's roast a tray of broccoli. It was usually a mixture of bell pepper, usually like strips of red bell pepper, zucchini, summer squash, and sometimes eggplant. And these things would all show up together. I was on sounds I was like, What are Yeah, yeah. Right. So I remember this idea of like roasted vegetables, plural. And this This was like sometime in the 90s. And yeah, in general, we didn't roots things like broccoli or turnips. It was those kind of Mediterranean like Ratatouille, vegetables, and or potatoes.

Matthew Amster-Burton 2:13

And I feel like there Yeah, there was like, at that time, like you could be at a restaurant and have a gourd or like a side of roasted vegetables. That sounds right. And it would be like, you know, whatever, whatever. Like our assortment seasonal vegetable assortment

Molly 2:25

is yes. And I think that my parents tended to roast things at 400 Maybe 375 Sure. Certainly not hotter than 375 was a big oven temperature in the 80s. I think it was, it was um, my parents also got into roasted beets for a while this was after. I feel like roasted beets and roasted potatoes. Were the first single vegetable roasting endeavors.

Matthew Amster-Burton 2:50

I definitely remember roasted potatoes. Like I I didn't put anything down from memory lane because I just kind of don't remember like, my memory lane really starts like after I was already an adult and like roasted brussel sprouts and roasted cauliflower came on my radar. I'm probably in the early days of egullet.

Molly 3:08

Yeah, the idea that like you're you're supposed to, like, blast these things with a lot of heat and and put on a lot of olive oil. Uh huh. Which I still do very frequently to this day. Well, okay, I'm going to stop eating for a second that you don't need all of it. I mean, I've just been eating all of it while you were talking. Leave me some. So when we decided to do this episode, the first thing I thought of was two words. Barbara Kafka.

Unknown Speaker 3:33

Yes. And I had forgotten about this, but then as soon as you said it, I was like, Oh, the roasting book.

Molly 3:39

I had so much fun researching Barbara Kafka. Okay, so everybody, it let's go back a little bit before Barbara Kafka just for a second. So, I mean, roasting obviously has been around for probably as long as humans have made like enclosed oven type things. Sure. Right. And along is that? I don't know. Because roasting is an oven method. Yes. Right. So anyway, roasting is not a new cooking method, but it's sort of burst onto like the main stage of American home cooking. In the 90s. Yeah, I've been checking the mainstage in my kitchen, like daily hoping something new will burst onto it. And it hasn't happened in a while. Yeah, well, I guess the Instant Pot but the Instant Pot burst onto the scene. Yeah. Oh, now there's a scene Oh, sorry. On this stage, there are cooking techniques, performing a scene makes perfect. Okay. So Barbara Kafka was a American food writer. She wrote a column and Gourmet magazine for a long time called the opinionated cook. Okay. I think she was, I mean, she was certainly a contemporary of James Beard. I believe she was friends with him. That makes sense. I mean, you know, she was like one of those. She's one of I think many people who were as you influential on American cooking as Julia Child and James Beard and Craig Claiborne, but nobody really talks about Barbara Kafka the same way. It was weird that one week when she devoted her column to a story about how she woke up, Jackie Yeah, that was super weird. Yeah. Anyway, okay, so Barbara Kafka was known for like provocative ideas about cooking. So her sort of like, she made this big splash in 1987 with a book called microwave gourmet remember this to her next book? Or maybe it wasn't her next book, but the next big splash she made was eight years later in 1995, when she published a book called roasting. Did it have a subtitle like roasting? The simple are so thick like yes, okay. Yes, according to The Washington Post, so I read a lot of articles that came out around the time that roasting was published. And I love what the Washington Post said, okay, here well read verbatim, Kafka spotted the symptoms of grilling burnout among cooks and restaurants, and the beginnings of a comeback for that other age old cooking technique. Roasting menus across the country are beginning to tout roasted vegetables and wood, roasted meats. And Kafka herself knew that one of her most popular recipes with home cooks was for a chicken roasted at an unusually high heat, even if it did, at times set off the smoke alarm and that and usually high heat was 10,000 degrees Fahrenheit. Actually, what Barbara Kafka pioneered was a slingshot to send food to the surface. Yeah, anyway, no, but okay, so Barbara Kafka somehow diagnosed grilling burnout among cooks and restaurants. And so in 95, what she did, what's the differential diagnosis for grilling burgers? So basically, she I think, I think she was really a good like trend spotter? Oh, absolutely. That is the trend was not something that was like looked upon fondly by like, fancy looks. Yeah, like microwave cooking, right? I don't think I've ever said that word before. Sandy. She published roasting. And it made a big splash, not because roasting is so interesting or so new. But because like the main thing that she did was like advocate for using high heat and we're talking here 500 degrees. So pretty much all the recipes in the book of which there are like 200 They use a 500 degree oven she has you set the oven rack at like various heights, okay for various things. But generally the recipes have you use a 500 degree oven and she even recommends as like a matter of course, opening a window and disabling the firearm before you beat the fire alarm before you begin. I feel like some of the roasting I do today is definitely influenced by Barbara Kafka. Okay, well, hold on more on that in just a second. Would you say that we're gonna put Kafka's ideas about roasting on trial? Yeah, yeah. Okay, good.

Matthew Amster-Burton 8:08

Wow, wow, I don't think I can think of another Kafka.

Molly 8:11

I think you've done beautifully. So Barbara, Kafka, her, you know, she was like evangelical about this idea of roasting. And to her this meant 500 degree oven. And She asserted rightly, that the high dry heat would caramelize the surface of the food, resulting in like a beautifully browned crust and good texture. And then it would also trap the juices inside, which I think that part's a little bit questionable. But the crust for sure. And then also her like foods cooked much faster. Yeah. So this was kind of revolutionary. You know, I mean, now, I think that a lot of people cook their Thanksgiving turkeys at a fairly high heat. I don't know, I've never made a turkey. Oh, really? Yeah. Okay. So when I was, you know, a young kid, I remember it being something that would happen in like a 325. Oven, and it would take hours and hours. Sure. hours. I don't remember the last time we cooked a turkey that way. Now. It is always like, over 400 degrees. Okay. Yeah. And it's, I don't know, like, two hours or something. But this is all influenced by Barbara Kafka. The idea that you would use high heat for a short period of time. Okay, I like it. Now Julia Child fucking hated this idea. Wow. Yeah. Okay, so, in an article from the New York Times, we'll link to it in the show notes from early 1996. I'm going to read this article, or the opening of the article. Barbara Kafka now 62 And as opinionated, articulate and elegant as ever, apparently she would wear like designer clothes and like not wear an apron and stuff. Oh, that's risky. So as opinionated articulate and elegant as ever is on the telephone. Listen dear, she says, I'm coming over to your house and we're going to roast six turkeys until we get it right. Wow. For weeks we have been discussing her controversial Turkey recipe in which the whole big bird is cooked at 500 degrees in about half the usual time. For those who've had success with this method, the blast of heat treatment produces a moist and succulent turkey with a crisp mahogany brown skin. For others it creates a kitchen full of billowing smoke a pan of spitting fat and a dark mood who wrote this article. Ah, look it up. Look it up. I think Suzanne Hamlin I believe was the author. Okay, hold on, hold on. I'm not done. I hate it. I just hate it said Julia Child, the doyen of American cooking speaking from her kitchen in Cambridge, Mass. Oh, that smoke and then you can't really tell if the bird is done. Good Julia Child and press Julia hated this. It was high right Suzanne Hamlin, I love what a shit stirrer. The author of this article was

Unknown Speaker 11:10

Suzanne Hamlin. Now did wait, that the title of the article is where there's smoke there may be a turkey.

Molly 11:19

Brilliant. So did Barbara Kafka like invite herself over to Suzanne Hamlins house and bring six turkeys? Yeah, I think so. You know, I kind of I kind of cherry picked honestly. Okay, you know down the article anyway. So okay, I'm

Matthew Amster-Burton 11:33

afraid now that like, if we talk about this, someone I know Barbara Kafka has passed, but me What if you know one of her? You know, protegees is going to just appear with a bunch of turkeys and just ruin my kitchen.

Molly 11:48

You know, I should say that. Oh, my gosh, I can't remember who it is. Oh, I believe it's Molly Stevens wrote a book, like a roasting version of all about braising. And unfortunately, I don't have it or else I would have looked at that. I wonder if she's a Barbara Kafka protege might be a protege. Yeah, she might hate us now. But I like you, Molly Stevens, please don't hate me. Anyway. Okay, Matthew. So for you? What's the difference between roasting and baking? Oh, this is a good question. So I think first of all, like you wouldn't use roasting for like baked goods like bread or

Matthew Amster-Burton 12:23

so why is that? What is roasting then? Because like I do, I think part of it like has to be tied to like, what is the product you're producing? Because there is absolutely no difference between, like how I roast vegetables and how I bake bread? You know, they're both done in a high oven until the thing is well browned, right? Yes, yes. But you would not call you.

Unknown Speaker 12:48

Sourdough, because people, again, like people already think that I'm from another planet because of the catch up thing last week. And like if I said I was roasting a bread, yeah,

Molly 12:58

that would be beyond the pale. You know, so

Matthew Amster-Burton 13:00

what things what things do we always say are roasted? Like, I guess because a baked potato is one thing and roasted potatoes are a totally different thing. So roasting like you're trying to produce a crusty result and it's not a bread.

Molly 13:15

Yeah. Okay. So I mean, as a, like a baseline, I think we could say that roasting is a higher temperature endeavor. Yeah. I've been thinking. Yeah, I think that roasting is about a bit of char. I mean, one of the first things that came up when I Googled roasted vegetables just to see what would happen is, you know, Google suggests like questions that people ask about whatever you're so sorry, I love these. The first question was, why is roasting or why are roasted vegetables bad for you? And I was like, What is wrong with God? And then of course, I clicked on it to see and you know that the culprit is charring. PSA, roasting vegetables is not bad for you. Yeah, thank you. We're all gonna die at some point. And in the meantime, we might as well eat food. That is nicely browned. Yeah,

Unknown Speaker 14:06

thank you. Except I'm gonna live forever. Yeah, me too. Yeah, this show this show has already go like dark is basically a mortal.

Molly 14:16

Yes. Anyway, so yeah, I think of roasting as something that is done at a high temperature. And, you know, we can talk about what that means to us. But the goal is also color.

Matthew Amster-Burton 14:27

Yeah, definitely color and maybe this goes without saying but like, you know, you want the juices to be removed to an extent you don't want your stuff to be like, you know, dried up, but like, part of what makes roasted vegetables great is that you are taking water out of them and concentrating on flavor.

Molly 14:46

But when you think about something like if you were doing a beef, like some sort of roast, yeah, right, but we're not talking we're not talking about okay, so Matthew, what's your Oh, I see I made a typo here on the agenda. Baking. Oh, I think cuz that was a little joke. No, what's your basic roasting?

Matthew Amster-Burton 15:03

Okay, my roasting method, I usually set the oven to 450. Okay, not for literally everything. But for the most part for most of the vegetables we're going to talk about, I will do olive oil most of the time unless I'm going to be using seasoning with soy sauce or fish sauce, in which case I'll use vegetable oil or canola oil. I like quite a bit of oil. And then I just like real roasted till it's done. I mean to say bake don't add me.

Molly 15:31

I do pretty much the same thing. I tend to use a 425 oven for no particular reason. Yeah, that's a good time. But I've sort of gotten used to it like I know what so we roast broccoli, if not once a week, two or three times a week. I mean, we a lot of roasted broccoli in my household and I always do roasted broccoli at 425 and it almost always takes exactly 15 minutes. Yeah,

Matthew Amster-Burton 15:58

that sounds right. I will do at 450 Sometimes it's done before that but I like I like mine like really frizzled I made this one a little I held back a little bit on this one because I didn't want to over brown the turnips

Molly 16:11

are also using a tiny bit more oil than I do. But you know what, like, to me, it's it tastes different and is equally delicious to do. Like Mine doesn't leave a little yours has left a little puddle of olive oil in the bottom of the bowl. Yeah, I think I use a little more oil than I usually do on this batch. I don't know why I usually you know, I love so I love what it's like to toss something like roasted broccoli with oil because you like it starts to change color right away. I don't know if it's like whatever it is that like makes people get excited about massaging kale. Oh, yeah, I'm very excited about that. So I mean, I think I think what get makes people excited about massage and kale is just like a sexual fetish. Of course. I that's what we highlight. Yes, I have a bit of a sexual thing going on with roasted broccoli. Yeah, I can see that. Yeah, who does it? Do you mean like oils to change color for you? Yeah, yeah, yeah. Yeah. It's like the color gets brighter. Yep. And I'm looking for every piece to be like nicely coated. Yeah. Usually with no additional oil at the bottom of the bowl. Yeah. And I salt it while it's in the bowl, so I can toss it. No, excuse me. I sold mine on the sheet pan. I salt mine in the bowl. Okay, all right. And I always use olive oil because I pretty much never do anything with the roasted vegetables other than just eat them.

Matthew Amster-Burton 17:37

I was gonna ask you about that. Do you ever do you ever like you know glaze or sauce or use spices are okay, I rarely do but sometimes. Like sometimes I like a little cumin like with a with a potato or a sweet potato that's real good.

Molly 17:53

No MELISSA CLARK has this like now age old recipe that is roasted broccoli with shrimp. Oh yeah, yeah, do you know that was I did and it uses cumin I think coriander maybe a tiny bit of cayenne. Yeah, that's good stuff. A lemon. But that may be the only time that I use flavoring

Matthew Amster-Burton 18:11

and there is a recipe that's a real favorite in my family that is a Dell roasted delicata squash recipe from a friend of the show Jess Thompson one of her cookbooks and you you cut fairly thick slices of like scooped out delicata squash and then mix them with like maple syrup cumin cayenne and butter and, and salt and unlike roasted just chill like barely cooked through and really caramelized.

Molly 18:40

Actually, you know what? I'm realizing that I lied. Oh no, Matthew. Oh no. I love when I am roasting turnips in particular, which we'll talk about in just a second. I really like to put a little bit of maple syrup on them before I roast them along with the olive oil. And then sometimes delicious ly and then sometimes when they come out of the oven, I will put on like a little bit of Aleppo pepper or something like that. To give them like a little bit of like almost like a warmth. Yeah, in your mouth. And I do also like to use a little bit of maple syrup on my roasted brussel sprouts. Oh, okay. Yeah, I'm like I like tossing brussel sprouts like with with like fish sauce and something a little sweet and something hot? Ah, yes. Yes. Something we haven't mentioned is that in roasting? Well, I mean any kind of cooking really, but I think in roasting, roasting is truth. It is really important to have to really think about how you want to cut up whatever it is. Let's talk about cutting things off. Yes. So when I cut up my broccoli for roasted broccoli, I like to leave really long stem on it. Oh, interesting. I buy a crown that still has a stem on it and I cut off probably like four inches of the stem. But then I like to have a fleurette with a nice length of STEM attached. That sounds appealing idea like three inches of STEM but like if there's a if there's a length of STEM, I will peel that and cut it into chunks. That along with it. That's really that's like June's favorite part. That's good stuff. Okay, what about cauliflower? Cauliflower makes a huge difference how you cut it before you roast it. I cut mine into like half inch slices. And like remove like the core part. I don't remove the core. Why do I do that? Valley rose up the same says Yeah. Okay, well, broccoli. Yeah. And then like, put a lot of olive oil on it. And so it usually winds up at least for me being you know, a few, a few slices and then a whole bunch of like little Rubble and sharp and I like that they get cooked to different degrees. Yeah, you know, I have found that roasted cauliflower takes much longer than other things to roast. Um, I think it takes less time than turnips. I feel like 15 minutes really works. God I did talk last week and I feel like it was like 35 minutes. I tried not to crowd it on the pan. But I do think that one you know, good size head of cauliflower is like too much for Yeah, I will do half a half. Oh, okay. Then that's why okay. Okay, cuz Yeah, mine steaming too much. Okay, what about I think I have a good size head. I do. Thanks to what about cabbage.

Matthew Amster-Burton 21:36

Oh, okay. I'm so glad you asked. I don't know where I got this idea from cuz like I read it as a resume like, ooh, this sounds like my kind of thing. And it is for cabbage, I will do it kind of the same way as cauliflower. I usually do a little lower oven for cabbage because I feel like if I do it at 450 it's gonna it's gonna black in before it's as cooked as I would like. So I will do maybe 400 For cabbage, cut into half inch slices. Try and kind of keep the slices together, brush them with a bunch of olive oil. And then just roast them till they're really nice and charred, especially on the on the part that's touching the pan. And then I will chop that chop it up after that a little bit. Oh, and usually toss it with some lemon juice.

Molly 22:18

Interesting. Okay, I usually cut mine thinner than that and let the you know the slices fall apart. So basically, I'm roasting shredded cabbage. Okay, either purple or green, although I think I prefer purple. And I just roast it with olive oil and salt. And then often we'll have it like if we're having a rice bowl like you know, some sort of just steamed rice with a fried egg on top and a variety of condiments. I think that like that kind of frizzled shredded cabbage. So good. Call out vegetables. I'm loving it. Okay, so turnips talk about how you did your turnips. Okay,

Matthew Amster-Burton 22:56

so I am not a big fan of roasting big turnips. I would rather eat them like sauteed or raw. Okay? But the little turnips like the Japanese style turnips love roasting them and so I just like trimmed off the the greens you can like roast or saute the greens. I'm not a big turn turn of greens person honestly love turn it on. And then I cut the little turnips in half and tossed him with olive oil and roasted them they take a little longer those those went like 25 minutes at 425.

Molly 23:27

And did you did you toss them? I tossed him once. Yeah, cuz they were very nicely like evenly golden and then I like a little rice vinegar on them. Okay. Oh, that was so so good. Um, yeah, I love I love how a roasted turnip is like juicy. Yes, I know. The inside truly becomes like pulp in a good way. Yeah. Good ball. Yeah, forget I said that. Asparagus. Do you like roasted asparagus? Love it. My child adores roasted asparagus. And for roses asparagus. I will go the full Kafka I like it roasted. 10 minutes at 500 Oh, okay. I usually up the oven to 450 Okay, I'll try 500 I mean, I've got to feel like if Barbara Kafka was were still with us, she would really appreciate that I that I used her said the Kafka. You know, I think you're right about going the full Kafka with that because what I do notice about my roasted asparagus is it doesn't get at all crispy.

Matthew Amster-Burton 24:22

Well and the thing with asparagus is it turns to mush if you if you roast it too long. And so you if you want to get some good color on it, it's got to be hot. Yeah. And my favorite thing to do with roasted asparagus is asparagus in bed. You roast the asparagus with a with a good amount of olive oil. They just put it in your bed. Then you leave.

Unknown Speaker 24:45

I mean, you think asparagus pee smell strong. You should smell Matthew, asparagus,

Matthew Amster-Burton 24:51

which I do every night. Then you put a fried egg on a sunny side up fried egg and your bed in my bed and then I and then I Like strew it with with finely grated Parmigiano Reggiano

Molly 25:03

Oh yum. Oh, nine were like I have to throw away the sheets after that. Like, you should see my linens bill. Oh, I love it when you talk about linens Yeah, please. One thing I want to shout out I mean obviously we're ignoring here like sweet potatoes, potatoes, gravy when they're on the list right now, but we're not going to go into decades. I do want to talk green beans. I want to talk parsnips. Okay. Okay. I think parsnips aren't particularly wonderful roasts. Absolutely. I hate working with them though. Because because the core the core out it's the worst. It is the worst. Like, you know, I've said this before, like, you know, genetic engineers like people fucking around like

Matthew Amster-Burton 25:53

that parsnip core. Like,

Molly 25:54

why haven't you done this yet? No, but seriously,

Matthew Amster-Burton 25:59

seriously, we're serious about that get

Molly 26:00

rid of it's almost worth the trouble. Yeah, they're so good. And parsnips. I think I first started roasting parsnips after getting David Tanis. His first cookbook, sure. Which now I can't apply to a fix. It might be called. Yeah, that sounds right. And he had a recipe in there that he calls epiphany parsnips because of the idea that it is such an epiphany to have roasted parsnips. Sure. I don't think he invented them. But yeah, no, but, but that was where I first encountered them. And I believe he roasts them at 375. Okay, which kind of makes sense to me because they're pretty even when you remove the core. They're on the dense side or on the dense side and yeah, and they have a lot of sugar. They have a lot of sugar, so they're prone to burning. So I do like those a little bit lower. Parship that's a little burnt. I still like it. Yeah, yeah. Okay. Ah, green beans, green

Matthew Amster-Burton 26:53

beans. Okay, I will also coffee these because like I will, I will do green beans. Same as the asparagus. 10 minutes. 500 They get more charge than asparagus. Almost almost like like you could serve them like fries. Wow, really? Yeah. Especially especially if they're like on the thinner side, but like,

Molly 27:12

Oh, cool. Okay, I want to talk just really quickly about roasted vegetables that I just don't love. Okay, I don't think there are any roasted vegetables that I don't like. It's just they're ones I don't choose to make. Yeah, okay. I think we're gonna be largely in the same boat or page. So I pretty much never roast eggplant just to eat eggplant. I will roast it to put in something else. Like I used to roast eggplant when I made ratatouille a lot, which I haven't made in ages. I used to roast the eggplant. Okay, because I felt like that gave a better flavor. I also used to make a soba noodle salad that had roasted eggplant but I don't tend to just eat roasted eggplant. I most it like I don't cook eggplant a whole lot when I do I stir fry it. You know, I feel like roasted zucchini is not great. But I do it a lot every summer anyway, because I kind of like it. I don't mind that it gets all mushy. It's super easy. My kid loves it. And yeah. sauteed zucchini. Yeah, I don't know why. Okay, but really, I don't understand roasted carrot. Okay, let's talk about I just don't care. They're not very good.

Matthew Amster-Burton 28:22

I think they are hard. They sound like it sounds like it would be the easiest thing in the world. But they're not easy to do. Well, like I think it is important to choose a good carrot. Like I don't I am fine with a supermarket carrot in general, but I don't think they roast very well. So like I want like a thinner like farmers market carrot for roasting. I do

Molly 28:43

think that well and this makes total sense. But whatever your carrot tastes like raw, it's just going to be amplified cooked right? Exactly. So if there's any bitterness to it, as there can often be in supermarket carrots. That is just not a good roast. And

Matthew Amster-Burton 28:58

the thing about carrots like you know this, the first half of this is also true potatoes like No, it's not true potatoes, like a carrot. A raw carrot is delicious. A fully cooked carrot is very good if you like that texture. I don't think anyone really likes an in between kind of cooked carrot. Yeah, and like because carrots are so sweet. It's easy when you're roasting to like get the situation where like it's gonna it's gonna burn if I keep cooking it but it's not cooked. Honest. So true. I have thought about that. So I don't know we do get it.

Molly 29:30

I don't I don't think I've roasted a carrot in a number of years.

Matthew Amster-Burton 29:34

But sometimes like when I get like a bunch of carrots like in a CSA or like at the farmers market that are like thin and flavorful. Those roast really nicely. I would do other things with them. And I love roasted carrots with fondue. I think it's one of the best things to do.

Molly 29:48

What? That's amazing. I've never even thought of it. Oh, hold on. rutabagas so I have this nostalgic love for the idea of rutabagas. For one thing, I think they're really aesthetically pleasing. Yeah, totally. They're they're a beautiful color. My dad loved rutabagas and inevitably when I get them in my CSA box in the winter, I'm always excited to see them however I roast them and they literally smell like someone has gone to the bathroom in my kitchen. Sure, like this and I don't mind strong cruciferous vegetable smells, but it is intense. No rutabagas and radishes are some of the smelliest vegetables. I mean, it is truly. So you know how in some Miyazaki movies like I'm thinking in particular of spirited away, okay, where there is a character who visit or you know, a creature who visits the bathhouse and who was like, oozing and smells terrible. I love rutabagas but I think that that creature smells like cooked rutabagas Yeah, it's tough. It is. Yeah, it is. And and that and there's a bicycle hidden in every roasted rutabaga. Yes, exactly. Yeah, just like there isn't that guy

Matthew Amster-Burton 30:52

question about beets. So is this a roasted vegetable, what I do with beets, I usually wrap them in foil and put them in the oven at 400 for like an hour, hour and a half depending on how big the beat is. Then I peel them and then I cut them up and like usually like serve them like a salad. Is that a roasted vegetable or not?

Molly 31:13

I have definitely referred to that as roasted beets. But when I'm thinking about it right now, I think what that is is a baked beet it does seem more baked because there are things that that I have done with beets in the past that were what I would call roasted like taking a small bead and actually, let's take a small beat to think about like cutting it into thin wedges and roasting it on a sheet. Yeah, that is a different thing a totally different flavor different end goal from what you're talking about. Yeah, I think I like the whole big to be better. I don't know why. I feel like that kind of dirt flavor of BS gets gets amplified anyway. Whatever. Yeah. And also like roasted roasted beets, like one of the worst ones to put in your bed. Yeah. Oh my god. Talk about needing to get new sheets. Yep, yeah. Wow, we got through that like at an incredible pace. I'm so proud of us. Java us. Does that mean we left out a bunch of stuff? I don't. I don't think so. Well, we didn't talk about like roasted tomatoes. That's a slow roasting technique. Yeah. All other things like I do. Have you ever made Lynne Rossetto caspers oven candied canned tomatoes? No, it's really tasty like slow roasted canned tomatoes. Okay, I'm probably never gonna make my own canned tomatoes. Who ever gonna you know you don't can the tomatoes you open a can of tomatoes and roast them? Oh, okay. I've done versions of that. Yeah, okay. Yeah. Are there any other vegetables potatoes but I'm Yeah, we did. We did like a crispy crispy potato episode where we probably talked about roast potatoes and like what is there to say whatever, you know, I mean, I feel like you know what I've noticed in the past five years. There are a lot of really beautiful photographs of people roasting wedges of winter squash, okay, serving them that way. And I never do that with winter squash and I don't think I understand it. Well, I mean, I do make that that delicata recipe I have made roasted kabocha squash. Whenever I roast kabocha squash. I just scoop out the flesh and turn it into a puree. Sure. That with like winter luxury pumpkins, all that kind of stuff.

Matthew Amster-Burton 33:20

Yeah. I don't have a strong feeling on this one way or the other, I guess. Okay. So let's end the show there with not having a strong feel. That's great. Do you have it now but wow. For zoo I

Molly 33:31

do. Okay, so I think that probably like every human being should read the book ace, that's a CEE by Angela chin. And ace in this case stands for asexuality or asexual. This is a book that this is the first book that I have been aware of that's been on my radar about asexuality. Okay. And I think that it's really important for all of us to learn what it is because it's a real thing. Sure. And I think that many of us would relate to aspects of it. Okay. So anyway, this book is fantastic. It's it's wonderfully written. It's super engaging, and it's really smart. Yeah, so check it out. It's ace by Angela chin.

Matthew Amster-Burton 34:25

This is something I would definitely like to read a book about, and I'm going to read this book. Great. Excellent. Our producer is Abby sercotel. Please rate and review us wherever you get your podcasts be that lets wherever we used to name off a bunch of different podcast platforms. Let's do that for old times sake. Just out of nostalgia.

Unknown Speaker 34:41

Oh, great. Okay, how about Spotify? I think you can rate and review on Spotify. Yeah, overcast Apple podcasts,

Matthew Amster-Burton 34:50

Stitcher cast box. These are all things you can roast.

Molly 34:54

But there's got to be more I almost said outcasts outcast. Definitely, definitely. Listen. Listen to us on outcast. I'm speaker box. Otter box Birchbox Blue Apron and Hello Fresh. Yeah. Oh, I thought that was really our outro Oh no, it was I'm Andre 3000 And you're big boy. Okay, yeah, bye Okay, okay. Hello