Oop, just remembered bluesky exists!
Please buy my book, it contains ghost stories and an extensive collection of campus squirrel lore.
www.hfsbooks.com/books/myths-...
hfsbooks.com
Myths, Mysteries, and the Macabre on American Campuses – HFS Books
The college campus is a place of tradition, which is fertile ground for the seeds of myth and folklore. Dorm-whispered stories and campus legends told over and over can help those new to the campus fo...
![The kitchen boasted only one cooking appliance [in the beginning]—an oven. “We started to experiment with roasting vegetables in the oven through necessity,” said Killeen. The first vegetable they tried with success was asparagus. “We didn’t invent roasted vegetables,” she said, “but we knew we were on to something special.” Next came carrots, then beets, then squash. “Eating fava beans roasted in their skins was like eating candy,” Killeen said.
While it is unlikely that Killeen and Germon were solely responsible for the roasting craze, they certainly played their part. Their influential 1991 cookbook Cucina Simpatica contains extensive advice on roasting vegetables, and that book was cited in a spate of newspaper articles boasting of the pleasures and outlining the basics of vegetable roasting. This coverage culminated in a lengthy January 1993 New York Times trend piece on the subject, in which food critic Florence Fabricant surveyed chefs across the country on the rush to roast](https://cdn.bsky.app/img/feed_thumbnail/plain/did:plc:2ylgbet7hkz6ntdh6eljnsri/bafkreifyizkyto3bqvn75sf2h4n6qeuczgl6ixdhkpmbvrv63my43aljd4)
![Dry-heat cooking in an oven has traditionally been associated with meat, poultry, and game. Indeed, large cuts of meat and whole poultry are often called roasts. But increasingly, chefs are roasting other foods like fish, vegetables, and fruit, finding that the technique seals in and intensifies flavors, imparts an attractive burnish, and often uses less fat than some other cooking methods.
Fabricant adds that home cooks should not “shy away from the high temperatures” called for (425-500 degrees), suggesting that many naturally would, and points out that “professional-quality sheet pans, roasting pans, and ovenproof skillets are best.” She also tries to add a bit of sex appeal, pointing out that though “roasting is [technically] the same as baking … it suggests more invitingly rustic food. It’s more bistro, less Betty Crocker.”](https://cdn.bsky.app/img/feed_thumbnail/plain/did:plc:2ylgbet7hkz6ntdh6eljnsri/bafkreih6k26nqfupvivehnuzyrwox7z7cg4r6evbiof4iokpz44rloi4ea)