Top Four

Top Four 24: Vegetables 🍆🥒🌽🥕🌶


00:00:00   Happy New Year everybody Happy New Year

00:00:04   yeah so we have a special New Year show

00:00:07   and we figured you know a lot of people

00:00:12   make resolutions for New Year's and a

00:00:15   lot of people choose those resolutions

00:00:18   to be something to make you healthier

00:00:20   and so I guess we decided we would take

00:00:23   a break from our usual gluttony of food

00:00:25   episodes of things like donuts and ice

00:00:28   cream and stuff and TIFF what are we

00:00:30   doing this week we are going to talk

00:00:32   about vegetables mm-hmm everyone needs

00:00:37   some some recommendations and some new

00:00:38   vegetables to eat since you're probably

00:00:40   there's a there's a better-than-average

00:00:41   chance that you've made some kind of New

00:00:43   Year's resolution to eat healthier

00:00:45   because that's what pretty much

00:00:46   everybody does at least that's what we

00:00:47   do and so we'll just assume everyone

00:00:49   else does too

00:00:49   so we spent the last two weeks thinking

00:00:51   about vegetables mm-hmm for you yes this

00:00:54   is entirely research for the show and

00:00:57   for you to help serve you better and to

00:00:59   tell you what the best vegetables are to

00:01:01   eat because apparently the fun is now

00:01:03   over for us we can't do anything else we

00:01:05   have existing vegetables we can't think

00:01:07   of anything else to talk about

00:01:08   just kidding we have a lot of topics but

00:01:10   when I decided I thought about

00:01:12   vegetables and I turned to Marco I was

00:01:14   like how about we do vegetables and then

00:01:18   we just resilence out laughing so we're

00:01:22   like that's the one that is how the best

00:01:24   ideas are born all right so I actually

00:01:28   have an honorable mention and a number

00:01:30   five I I made a list of what I thought

00:01:33   were four then forgot how many I had and

00:01:35   it turns out I have a top 5 list plus

00:01:37   honorable mention you know we've been

00:01:38   doing this for a while I had always been

00:01:40   four how did you accidentally get 5 it's

00:01:44   me either I have no list or I have too

00:01:47   much of a list so anyway my one

00:01:50   honorable mention in top 4 vegetables is

00:01:53   tomatoes because they're not really a

00:01:57   vegetable yeah

00:01:57   tomatoes are you know no matter what the

00:01:59   government says tomatoes are very

00:02:00   clearly a fruit keep your government

00:02:02   hands off my tomato fruits vegetables

00:02:05   Wow tomatoes to me are kind of like

00:02:09   there's so much greatness that is based

00:02:11   in the tomato like if you think about

00:02:13   like

00:02:13   not only is there like tomato sauce and

00:02:15   ketchup but lots of things that are

00:02:17   derived from that like barbecue sauce

00:02:19   which is based on ketchup and tomatoes

00:02:21   and everything basically without

00:02:22   tomatoes I think there are so many food

00:02:25   they would be no condiments there would

00:02:28   be very few condiments only like the

00:02:29   vinegar based ones that nobody likes

00:02:31   except mustard I guess my looks pretty

00:02:32   good but anyway you know we wouldn't

00:02:35   have good pizza we wouldn't have tomato

00:02:37   water we wouldn't have tomato water what

00:02:39   would we do without tomato water I

00:02:41   really don't know what to do with tomato

00:02:42   water but anyway uh pizza pasta pretty

00:02:45   much all Italian food would be gone

00:02:47   without tomatoes barbecue I think would

00:02:49   be I this is controversial but I think

00:02:50   barbecue would be less interesting

00:02:52   without a tomato based sauce so the

00:02:55   tomato is really to me the best

00:02:58   vegetable that isn't a vegetable if it

00:03:01   were a vegetable officially like by

00:03:03   science standards it might be my number

00:03:05   one

00:03:06   so how strict are we getting for our

00:03:07   list here because I had tomato on my

00:03:09   short list also but the problem with the

00:03:12   tomato is it's extremely seasonal it's

00:03:15   very picky when you get a good tomato

00:03:17   when you get a bad tomato it's so mealy

00:03:19   and gross and flavorless or just like a

00:03:22   bad flavor just biting into a terrible

00:03:24   tomato even cooked on a pizza or

00:03:27   something it is just not good making

00:03:29   sauces out of bad tomatoes the sauces I

00:03:32   mean guess making sauce out of anything

00:03:33   bad is bad okay no but that's a moot

00:03:38   point well one of my considerations for

00:03:40   for my ranking was things like

00:03:42   consistency and how easy it is to get in

00:03:45   store did you think about raw taste

00:03:47   versus cook taste on some of them yeah

00:03:49   yeah because I think that that's

00:03:50   relevant Oh doesn't decision making I

00:03:52   was curious what your criteria for

00:03:53   decision-making was we'll get their

00:03:56   judging categories so judging them each

00:04:00   individually as we do on top forum

00:04:02   because we have no consistency

00:04:03   whatsoever well yeah I mean I'm feelings

00:04:06   it's all about feelings yeah our show is

00:04:09   about feeling exams and food ooh

00:04:13   so anyway do you have an honorable

00:04:15   mention that is before I do my number 5

00:04:18   I'm gonna read my short list which can

00:04:20   which contains one herb that's a tricky

00:04:24   designation but I think like if it's

00:04:26   like a dried

00:04:27   leaf or seed or something I think that

00:04:30   counts but as a fresh leaf okay I'm

00:04:34   gonna have basil as my own honorable

00:04:35   mention it's hard to draw a definition

00:04:37   between to draw a line between herbs and

00:04:39   like because basil if you know you're

00:04:40   eating the whole leaf of it I guess

00:04:42   maybe it's about volume like bulk it's

00:04:44   like you wouldn't like if you look at

00:04:46   like basil versus spinach like they have

00:04:47   about the same size leaf but like you

00:04:50   wouldn't eat a whole bag of basil at

00:04:52   once necessarily although I guess if

00:04:54   you're eating pesto that's a lot of

00:04:55   basil such a picky jerk when it comes to

00:04:57   living well basil seems to grow

00:05:00   perfectly for everyone else in the roast

00:05:01   of us but it seems like everyone else in

00:05:03   the world was able to grow massive

00:05:04   amounts of basil because people water

00:05:06   their plants oh do that yeah that's why

00:05:10   we we only have succulents now yeah my

00:05:12   my theory on on succulents we have we've

00:05:15   had them in our house for a while my

00:05:17   theory is that succulents are already

00:05:18   dead when you get them it just takes a

00:05:20   really long time for you to notice that

00:05:22   they're dead because they take so long

00:05:23   to dry out and fully show that they're

00:05:25   dead so all the grocery stores are just

00:05:26   selling us dead plants that's why it's

00:05:28   so many of them sell succulents and why

00:05:30   they don't cost that much because you

00:05:31   can get something that looks fairly

00:05:33   alive and oh look it's some kind of

00:05:35   weird cactus shaped thing and it just

00:05:36   takes years - yeah it actually died

00:05:39   three years ago and they've been keeping

00:05:40   in the back all this time but doesn't

00:05:42   matter it won't look dead for another

00:05:43   three years and water you can water it

00:05:46   as much or as little as you want to give

00:05:47   it as much as little son as you want in

00:05:48   your house never let succulents really

00:05:50   easy to take care of turns out there's

00:05:52   dead the whole time I think the same is

00:05:53   going for air plants too they're just

00:05:55   dead yeah I think you're right those are

00:05:56   BS yep okay so now we are established

00:05:59   succulents dead air plants BS and

00:06:02   there's tomato vegetable basil not a

00:06:04   vegetable and tomato also not a

00:06:07   vegetable

00:06:07   exactly all right we're doing great all

00:06:10   right so people are great resuming my

00:06:12   number five

00:06:14   you're fired

00:06:16   yeah so my number five which is an

00:06:18   accident but it kind of ties into the

00:06:20   storyline of the rest so I had to

00:06:21   include it broccoli

00:06:23   so my rationale here is you know what

00:06:27   not a lot of people love tons of

00:06:30   vegetables and you know as you're a kid

00:06:33   like you know you really hate them

00:06:34   usually and then as you get older you

00:06:35   realize oh these aren't so bad and you

00:06:36   can actually make good stuff with them

00:06:38   and and some of them are actually good

00:06:40   broccoli I feel like kind of splits the

00:06:42   line of like I don't know a lot of

00:06:44   people who love broccoli but if like

00:06:47   I'll get broccoli on pizza I like I like

00:06:49   that like broccoli is inoffensive

00:06:51   broccoli is just there

00:06:53   exactly it's inoffensive but it's

00:06:55   healthy and I feel like on the scale of

00:06:58   vegetables some of them are like worth

00:07:00   more points than others like health

00:07:02   points you know like like some of them

00:07:04   are kind of a cop-out like I think corn

00:07:05   is a total cop-out corn and like

00:07:07   potatoes those are bit those should not

00:07:10   even be counted as vegetables because

00:07:11   those are just like well they're starchy

00:07:13   bombs right like that's but those count

00:07:15   like so I actually looked up to

00:07:18   Wikipedia I actually did some research

00:07:20   so in so in the US the top consumed

00:07:24   vegetables in the US potatoes potatoes

00:07:26   number one and this is from the USDA

00:07:28   this is 2014 corn so number ones

00:07:31   potatoes and it's mostly in French fries

00:07:34   which I think it'll really sad and again

00:07:37   I as previous data I don't think

00:07:38   potatoes should count fried potatoes

00:07:40   okay number two tomatoes mostly from

00:07:43   pizza again that's not really a

00:07:45   vegetable America number three onions

00:07:48   which I know that was pretty good at

00:07:50   least I guess they're in a lot of things

00:07:51   number four even onions yes of God

00:07:54   number four iceberg lettuce we have the

00:07:58   worst taste that is number five not just

00:08:04   corn but specifically canned corn oh

00:08:07   well candy corn is way better than

00:08:09   frozen corn that's true I will canned

00:08:11   corn is delicious again though I'm not

00:08:13   sure it should count like it's not

00:08:14   particularly healthy and and then

00:08:18   finally number six you have leaf or

00:08:20   romaine lettuce that's like the first

00:08:22   like real vegetable think this yes

00:08:24   romaine is bordering on like it's almost

00:08:27   iceberg lettuce like it is barely a

00:08:29   green and these are all things that are

00:08:30   served by like McDonald's yeah so

00:08:33   depressing yeah and then number seven

00:08:36   this was the last one this is I'm a

00:08:37   little curious about this canned chili

00:08:40   peppers huh is that like roasted red

00:08:43   peppers like you get on in like Italians

00:08:45   like chopped green chilies the little

00:08:47   green chilies probably does everybody

00:08:48   put those in cornbread like we do or is

00:08:50   there another use for those things I

00:08:51   don't know I don't know why you can't

00:08:53   just get a chill

00:08:54   and chop it you chef why is it why are

00:08:56   all these things that they can I don't

00:08:58   know anyway so going back we have the

00:09:01   technology now to have fresh vegetables

00:09:03   like all the time and you know there are

00:09:05   fewer bomb shelters I'm pretty sure well

00:09:09   that's why everyone would get buy canned

00:09:10   vegetables that's my mom was talking

00:09:12   about anyway everybody's doing like a

00:09:13   survivalist crap and all it Unitarians

00:09:16   they're all buying the canned goods and

00:09:17   the Mormons anyway so it's number five

00:09:20   broccoli you know I feel like you know

00:09:23   it's inoffensive you get a lot of points

00:09:26   like you get all the credit for it it's

00:09:28   like a good vegetable and I've also for

00:09:30   for my top five that I've done here I've

00:09:33   also true shows called top four just so

00:09:35   everyone's aware we didn't change the

00:09:36   name of the show yeah I just messed up I

00:09:37   just couldn't count I've also chosen for

00:09:40   each to five for each of my vegetables

00:09:42   well except for my number one so I've

00:09:44   chosen for the four what's happening

00:09:48   my preferred cover-up method because you

00:09:50   know a lot of vegetables are disliked by

00:09:52   like kids or teenagers whatever and you

00:09:54   need to be like a reliable way to cover

00:09:55   up their their bitterness or their fault

00:09:58   or whatever else so broccoli the best

00:10:00   cover-up is clearly cheese right because

00:10:03   cheese is awesome and I'm the best

00:10:06   vegetable to put cheese on I think is

00:10:08   pretty easily agreed on broccoli and so

00:10:10   therefore broccoli is awesome

00:10:12   so that's my number five you really did

00:10:14   spend a lot of time thinking about

00:10:16   vegetables I did my homework I did a

00:10:18   little bit too much of it but I did my

00:10:20   homework so what's your number five I

00:10:23   don't have a number five I follow the

00:10:26   rules I mean if we wanted to do like top

00:10:30   ten here I have a whole bunch so I could

00:10:31   I can rank them but we're sticking a

00:10:33   four because we're professionals

00:10:36   anyway so I November four is asparagus

00:10:40   mmm fresh asparagus oh yeah do not like

00:10:44   to canned asparagus it's all soggy and

00:10:46   terrible but it is down at number four I

00:10:48   love asparagus it's very tasty but it

00:10:51   does make your urine smell awful if you

00:10:53   eat too much of it so it does not get

00:10:55   any higher in the list even though it is

00:10:57   delicious

00:10:58   and it's wonderful especially with like

00:11:00   aioli sauce on it oh that's really good

00:11:03   that okay you're talking about cover-up

00:11:05   method mm-hmm yeah just a little boiled

00:11:07   asparagus

00:11:08   like parboiled real quick so it's nice

00:11:10   and bright still a little bit crunchy

00:11:12   and you got to take off those terrible

00:11:14   root ends of course when you're cooking

00:11:15   it and then some salt and pepper a

00:11:18   little drizzle of aioli oh so good

00:11:21   that's that's my number four solid pick

00:11:25   mmm I'm thinking about right now we

00:11:26   haven't had that in a while

00:11:28   ooh I should make something vegetable

00:11:30   that's why I should make some chicken

00:11:31   cutlets with some asparagus we are

00:11:33   almost as far from spring as we can

00:11:35   possibly be and so that's why we haven't

00:11:36   had it oh we do we try and eat

00:11:39   seasonally a little bit because the

00:11:41   things taste better if you get them in

00:11:43   the right season oh yeah go figure

00:11:45   alright my number four is kind of like

00:11:49   broccoli taken to the extreme

00:11:50   it's Brussels sprouts hey because I feel

00:11:53   like I'm the scale of like what's worth

00:11:56   health points

00:11:57   I think Brussels sprouts are like about

00:12:00   as good as you can get like it they're

00:12:01   basically little tiny heads of cabbage

00:12:03   that you fill with oil and roast somehow

00:12:05   like each one feels like I'm getting a

00:12:08   lot of vegetable credit by eating this

00:12:09   this little tiny cabbage head thing the

00:12:12   only major downside I think to Brussels

00:12:14   sprouts is that they are relatively

00:12:16   difficult to cook well yeah that's why

00:12:18   they didn't make my list at all I love

00:12:20   Brussels sprouts and I love when you

00:12:22   cook them and I love them doused in

00:12:23   balsamic vinegar I don't like when a lot

00:12:28   of other people cook them only like very

00:12:30   good restaurants mm-hmm and so I didn't

00:12:32   make the list I guess that would be my

00:12:34   number 5 if I had to pick there we go

00:12:36   see now you're getting in the game yeah

00:12:37   getting out of the game and and in my in

00:12:40   my typical fashion here the best

00:12:42   cover-up method for Brussels sprouts a

00:12:44   for people who don't like the flavor

00:12:45   that much I think is aromatics so things

00:12:47   like garlic shallots spice blend kind of

00:12:51   things it takes well to that look at you

00:12:53   thrown out the blue apron words hell

00:12:55   yeah speaking of which our sponsor this

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00:13:23   delicious home-cooked meals like

00:13:24   vegetables like vegetables that we've

00:13:26   had so many vegetables from blue apron

00:13:27   in fact we've had we've recently

00:13:29   discovered a recent decided this year to

00:13:32   or at least for the beginning of the

00:13:34   year as part of our health whatever to

00:13:36   go vegetarian with our blue apron picks

00:13:38   because you know we'd like to generally

00:13:40   eat a little bit less meat because it's

00:13:42   better for lots of reasons to eat less

00:13:44   meat and blue a fur makes it really easy

00:13:46   because you know it's it's hard if you

00:13:49   don't have like a big repertoire of

00:13:51   vegetarian things to make for dinners

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00:13:55   steps makes it really easy for you if

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00:14:32   meals so they have great recipes one of

00:14:35   them you know this week what do we have

00:14:37   tonight that was it was some sort of

00:14:40   broccoli thing with an egg it was like a

00:14:42   broccoli pasta it was really good it was

00:14:45   delicious yeah they also had so many

00:14:47   other options this week that we didn't

00:14:49   get were creamy shrimp spaghetti with

00:14:51   broccoli and Meyer lemon that sounds

00:14:53   good yeah

00:14:54   mixed mushroom and potato pizza with

00:14:55   fontina cheese spinach and garlic oil

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00:15:17   blue apron a better way to cook now blue

00:15:20   apron even though they are our sponsor

00:15:21   we probably are going to bring them up

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00:15:30   things like that because it's totally

00:15:32   true and we really like them and we are

00:15:34   legit customers and I don't know about

00:15:37   you but it has opened up a whole new

00:15:38   world of specifically vegetables for me

00:15:41   that I didn't think that I would like

00:15:42   and I would never pick a recipe out and

00:15:45   make myself if it had like a certain

00:15:48   type of vegetable that I knew I didn't

00:15:50   like but now because we just get it

00:15:51   delivered and it's like well I guess I

00:15:52   have to try it because it's here

00:15:54   otherwise we wasted money and so it

00:15:56   shows up I try it and I'm like turns out

00:15:58   my number three is a total blue apron

00:16:02   turnaround vegetable so want to go into

00:16:05   it yeah I kind of do all right what is

00:16:07   your number three blue apron turnaround

00:16:09   vegetable radishes I also come around a

00:16:13   little bit cuz they often had you

00:16:15   pickled them yeah like you know in like

00:16:16   a quick pickle with vinegar and stuff

00:16:18   and they don't like just like a nice

00:16:20   shaved radish on top of something like

00:16:21   it's crunchy it's it's very peppery

00:16:23   they've had a whole bunch of different

00:16:25   types of radishes like those really

00:16:28   pretty they're the watermelon radishes

00:16:30   this one's the purple or the Evoque it

00:16:32   looks like a watermelon when you slice

00:16:34   it it's so cool so yeah radishes are my

00:16:37   number three because they are brand new

00:16:39   I'm super excited about them they have a

00:16:41   very unique flavor if they're really

00:16:42   good raw and they're also good pickled

00:16:44   and I think we've had them slightly

00:16:47   fried in certain things did I ever have

00:16:50   no I don't know if we ever applied heat

00:16:53   to them in any way I think they're

00:16:54   they're almost always like some kind of

00:16:56   thin slice with a quick pickle or

00:16:59   something like that yeah but before I

00:17:00   never knew what to do with a radish I

00:17:01   never thought I would like it and I very

00:17:04   much like them and I find myself putting

00:17:06   extra radish unto things

00:17:08   whenever I have radish available turns

00:17:10   up turns out thanks believer in like

00:17:12   seriously I'm sorry they're a sponsor I

00:17:14   know it sounds like all addy and stuff

00:17:15   but they're very good what also like you

00:17:18   know while we're still you know sucking

00:17:20   up to the sponsor here it's not like

00:17:23   even if they weren't a sponsor I'd be

00:17:25   saying the same thing no but like blue

00:17:27   apron also like it's a really good way

00:17:29   to lose weight like I have found for me

00:17:32   the most effective way to lose weight

00:17:33   when I want to is just portion control

00:17:36   and and calorie control and blue aprons

00:17:40   meals are like if you have that they're

00:17:43   their meals for dinners are something

00:17:45   like 600 to 800 calories

00:17:48   and that's it's pretty easy to fit a

00:17:50   calorie goal for the day with that as

00:17:52   your dinner size because like without

00:17:53   that a lot of times like we would be

00:17:55   inclined to cook much larger portions or

00:17:58   to use weight more like fat or things

00:18:00   and and because they have kind of that

00:18:02   hard calorie cap or they really don't

00:18:03   send you any meals that are above a

00:18:05   certain pretty reasonable number like

00:18:07   seven and they're filling - yeah you

00:18:09   don't feel hungry afterwards yeah so so

00:18:10   it's great for that and so if if you

00:18:12   like try to eat healthy every new year

00:18:14   this is a good way to in addition to all

00:18:17   the other benefits so anyway my number

00:18:19   three is the complete opposite direction

00:18:22   something that I'm not sure we've ever

00:18:24   gotten from blurry from because it's so

00:18:25   incredibly boring

00:18:26   it's Peas I don't think yeah I don't

00:18:30   think they've ever owned oat they have

00:18:32   sent us peas and I've had to bust them

00:18:33   out of the pods oh yeah okay that I like

00:18:37   - I like the Grayson's like fancy Peas

00:18:39   yes but you gotta work for it Peas we're

00:18:42   like I'm expending more calories getting

00:18:44   these keys out of the pot than I am all

00:18:48   right so the reason I like peas so much

00:18:50   like you know to make my number three

00:18:52   here there's not a lot you can do to

00:18:54   screw them up there they're pretty

00:18:56   inoffensive I know even when I was a kid

00:18:59   I liked peas like I know some kids

00:19:01   absolutely hate them I don't really know

00:19:02   what their parents could have possibly

00:19:04   done to them to make them hate them so

00:19:06   much because they just tastes like very

00:19:08   little there's very little flavor there

00:19:09   but what is there I think is nice and

00:19:10   pleasant and so they're they're pretty

00:19:12   versatile they're as you mentioned

00:19:14   earlier with like you know versatility

00:19:16   and stock and consistency you can buy

00:19:19   really good peas in frozen bags and for

00:19:22   very little money and you can just keep

00:19:24   them in your freezer pretty much all the

00:19:25   time so it's really easy to keep them

00:19:28   and to you know they're just like

00:19:29   they're very practical vegetable that's

00:19:30   probably why you see so many people

00:19:32   eating them like they're pretty common

00:19:33   and that's probably why peas didn't make

00:19:35   my list because I feel like they're not

00:19:37   great naked yeah well so and my my cover

00:19:41   up recommendation if for some reason you

00:19:43   don't like peas but also just a good way

00:19:44   to prepare them peas take very well to

00:19:46   fat so my recommendations are butter and

00:19:49   bacon yes these are very fatty unhealthy

00:19:52   things that are offsetting a lot of the

00:19:53   benefits of eating the vegetables but a

00:19:55   little bit of butter or bacon and the

00:19:57   silly fats and particularly salty fats

00:19:59   at ya know nians pea onions mm-hmm

00:20:01   they really go a long way towards making

00:20:04   Pease awesome what is are we up to your

00:20:06   number two now yeah my number two is

00:20:09   also possibly controversial in true

00:20:12   fashion I can switch my number one in my

00:20:15   number two here I have the option

00:20:17   because it's our show and I do what I

00:20:20   want host privilege alright yeah so my

00:20:23   number three is garlic vac totally

00:20:28   counts yeah cuz I looked it up it says

00:20:30   listed as a vegetable garlic is a

00:20:31   vegetable and it is but I mean you can't

00:20:34   possibly eat enough garlic to like eat

00:20:37   some garlic like I'll say it's like I'm

00:20:39   gonna have a meal of garlic you can't

00:20:41   you can't do that yeah I kind of feel

00:20:43   like it's almost in the category of

00:20:44   basil of like yeah it's like an aromatic

00:20:47   it's well I think it I think it just

00:20:51   barely might count but if it counts I

00:20:53   think we might have to allow basil

00:20:55   mm-hmm I don't know but it's like a root

00:20:58   it's like a root vegetable but again

00:21:00   it's like so strong and potent right

00:21:02   although I like the the ramps the garlic

00:21:05   ramps that like come off you can use

00:21:07   those also so that's is that count as

00:21:09   garlic or is that kind of like that the

00:21:12   broccoli vegetable which is like

00:21:13   actually 20,000 different vegetables you

00:21:17   know we what do we listen to about that

00:21:18   that was a episode I believe nine of the

00:21:21   surprisingly awesome podcast yeah highly

00:21:24   recommended it with outs it's all about

00:21:26   broccoli it's like this one this one

00:21:28   species of plant has a handful of

00:21:31   cultivars they represent a pretty good

00:21:34   portion of the vegetable section of the

00:21:36   typical American grocery store it's like

00:21:37   broccoli kale collard greens

00:21:40   Brussels sprouts these are they're all

00:21:42   from cabbage they're all the same

00:21:45   species just just different cultivars of

00:21:47   it and so it's kind of funny to think

00:21:49   about that's all really basically the

00:21:51   same plant just with site variations

00:21:52   what's that crazy broccoli one that

00:21:54   looks like little teepees I like swirly

00:21:56   teepees little cones yeah that is called

00:21:58   broccoflower it's a broccoli cauliflower

00:22:01   it's so collectively a cauliflower

00:22:03   member and it is called broccoflower

00:22:06   which is an awesome name it is awesome

00:22:08   looking oh it's just bonkers it looks

00:22:11   like a little uh sure painting yeah it's

00:22:14   a fractal

00:22:15   it's a fractal vegetable there aren't a

00:22:17   lot of fractal foods that grow in nature

00:22:19   so it's pretty cool oh man I wish I had

00:22:22   a mochi version of that yeah

00:22:24   how'd be great anyway so yeah garlic is

00:22:27   my number three but if I have to do you

00:22:29   mean sorry number two garlic is my

00:22:30   number two because it's just so good in

00:22:33   everything it makes everything taste

00:22:35   better I will always have garlic with

00:22:37   things I don't care what my breath

00:22:38   smells like it doesn't matter I love it

00:22:42   you can also cook garlic the whole

00:22:45   cloves if you cook it the right way you

00:22:47   they'll be sweet like a slow cooker kind

00:22:49   of like meaty yeah if you like cook them

00:22:51   slower and yeah or roast them you can

00:22:54   like do so but should I should I

00:22:58   substitute for something else because no

00:22:59   that's your number two it might not

00:23:01   count as a vegetable I don't care number

00:23:06   three it was a member of everyone list

00:23:07   of vegetables that I saw when I did my

00:23:09   research on what vegetables were before

00:23:11   the show garlic was always included well

00:23:13   I could move garlic anywhere on my list

00:23:15   depending on how much everyone thinks

00:23:17   it's a vegetable or not so if you go

00:23:18   back down to number four and everything

00:23:19   else can just move up a notch alright my

00:23:22   number two building on my list of my you

00:23:26   know building on that my number three

00:23:27   being peas number two is carrots oh

00:23:29   really

00:23:30   so no listen so carrots are so good so

00:23:34   what's nice about carrots are doggies

00:23:36   carrots that's part of the reason

00:23:38   they're so good even dogs love them

00:23:40   right

00:23:41   nearly anything you do to a carrot is

00:23:44   fine like it is I'm not sure it's

00:23:46   possible to cook a carrot badly and to

00:23:49   me like when I was growing up my mom was

00:23:51   not the best chef with vegetables and so

00:23:55   I thought I really hated all these

00:23:57   vegetables like things like broccoli cuz

00:23:59   she would you know burn them or whatever

00:24:00   else carrots I feel like even bad home

00:24:04   cooks can cook carrots to a degree that

00:24:06   they're fine at worst they they are

00:24:09   bland it tastes like nothing like if

00:24:10   they're just like boringly steamed or

00:24:12   whatever but your number two is

00:24:14   something that's just fine well because

00:24:16   it's so incredibly versatile you can

00:24:19   have them raw all the way up to like

00:24:21   fancy like you know maple or brown sugar

00:24:24   glazed and it's good all those different

00:24:27   things are course it's good maple

00:24:29   brown sugar glaze and raw carrots are

00:24:31   like chomping on a piece of bark like

00:24:32   it's just lately it's really got a party

00:24:35   or something in the crudité platter out

00:24:37   I will almost always eat a pretty good

00:24:40   amount of the baby carrots yeah but what

00:24:42   are you dipping at and having come on

00:24:43   some of them I'm not some of them I'm

00:24:45   eating just by themselves now I'll dip

00:24:46   some of them in the ranch dressing but

00:24:48   not all of them but I must have a

00:24:49   different taste buds in you guys carrots

00:24:50   to me tastes like just rods of nothing

00:24:55   and they're orange they're even a fun

00:24:57   color

00:24:58   yeah they don't taste like how fun they

00:25:00   look they really don't be so boring I

00:25:03   might as well she want to stick chewing

00:25:05   on a stick and eating a carrot to me is

00:25:07   pretty phenomenal I will gladly eat raw

00:25:11   carrots on a crudite platter with

00:25:13   nothing on them and be very happy about

00:25:14   that I would eat them if I were starving

00:25:18   and I wouldn't like it anyway yeah so my

00:25:22   best cover-up method for carrots is the

00:25:24   sugar family of cover-ups maple syrup

00:25:26   brown or stuff like that

00:25:27   Marko's cookie show cooking with marco

00:25:30   today we're going to saute some carrots

00:25:32   since the maple brown butter hey my

00:25:34   clears carrots are awesome they are

00:25:36   that's right you are very good at

00:25:38   glazing vegetables

00:25:39   you are very good at infusing vegetables

00:25:41   with fat those carrots it's actually

00:25:45   almost no oil at all it's its eye

00:25:46   because the first time I made them I

00:25:48   used like a regular amount of oil that

00:25:50   you'd use to fry things in and it was it

00:25:51   was way too much so now butter yeah I

00:25:54   don't use that in carrots I don't use

00:25:56   butter really either I really just use

00:25:58   like a very tiny amount of oil and then

00:26:01   a large amount of maple syrup

00:26:04   it's it is a lot of sugar but it's not

00:26:05   it's not fat okay so you're number one

00:26:09   now all right my number one vegetable

00:26:13   number one pick for two pharmacies I

00:26:17   know it's vegetable arugula ah I love

00:26:22   arugula see I like all the peppery

00:26:24   vegetables yeah I like that I love

00:26:26   arugula I crave the blue I can't say it

00:26:29   that well arugula close enough anyway

00:26:31   arugula I love it it's peppery its leafy

00:26:34   its dark green it's delicious it goes

00:26:37   well with salads it goes well with like

00:26:39   little side dishes it's good when you

00:26:41   warm it up

00:26:42   been like toss it with some things it's

00:26:43   really delicious with a fried egg on top

00:26:45   I mean what isn't but making fun of me

00:26:49   for like glazing some maple sugar with

00:26:50   my carrots and you're like this

00:26:51   vegetable is fine if you put a fried egg

00:26:53   on top I didn't say it was fine if you

00:26:55   put a fried egg I said it was also good

00:26:57   with a fried egg it's good with

00:27:00   prosciutto it tasty and wonderful I

00:27:04   craved it like crazy when I was pregnant

00:27:05   and it is just it just exudes healthy

00:27:10   but it's it's just savory in a very

00:27:13   different way that I find most

00:27:14   vegetables aren't and I love it that is

00:27:18   food pepper me up I also love pepper on

00:27:20   everything a lot of pepper that I think

00:27:22   that you listed two vegetables that

00:27:24   taste to what most people describe as

00:27:25   peppery mm-hm and you are like the

00:27:27   pepper Queen so that that does radishes

00:27:29   on arugula Oh with an egg put an egg of

00:27:34   course yeah put it I got everything all

00:27:36   right my number one is the onion the

00:27:40   onion because onions also count there on

00:27:43   every little hey if garlic counts onions

00:27:45   count cuz to be damned you cannot bite

00:27:48   into it and onion right yeah onions

00:27:50   obviously required preparation I think

00:27:52   not like raw onions likes not like

00:27:54   sometimes people will put r onions

00:27:55   unlike certain salads or whatever oh

00:27:57   yeah sandwiches I hate raw onions

00:28:00   because my mouth just tastes like raw

00:28:02   onion for the next hour I think one of

00:28:03   the funniest visual gags is somebody

00:28:06   taking a full onion bulb and just biting

00:28:09   into it I think it's really funny

00:28:21   anyways yet my number one onions because

00:28:24   you if you you know saute or you know

00:28:28   cook some good onions it makes every

00:28:30   other food better like it makes other

00:28:32   vegetables better it makes meat better

00:28:34   like stock make sandwiches yeah it's

00:28:36   like onions make almost every kind of

00:28:39   food you can think of better when used

00:28:40   properly caramelized onions see

00:28:42   everything exactly like they are the

00:28:45   universal condiment to almost any other

00:28:47   kind of food and as you mentioned with

00:28:49   saucers they're often included for

00:28:50   flavor and other things like the it was

00:28:52   so universal I chose not to pick it but

00:28:55   now

00:28:55   you're making a lot of sense onions I'm

00:28:57   really glad you picked it and I'm glad

00:28:58   that we're married to combine our lists

00:29:00   execute them together exactly and you

00:29:02   don't need to cover up onions because

00:29:04   they are a cover up no you do you have

00:29:06   to cover them up by cooking cuz raw

00:29:07   onion is rough

00:29:09   I don't think cooking counts as a cover

00:29:11   up method because you can cook onions in

00:29:12   basically nothing like you cook onions

00:29:14   and other onions and it's fine yeah you

00:29:16   could like I will often if I'm trying to

00:29:18   soften up some onions in a relatively

00:29:19   healthy way I'll just put a little bit

00:29:21   of water in a frying pan with them and

00:29:23   the water will evaporate in a couple of

00:29:24   minutes and then you have caramelized

00:29:25   onions without any crap in them it's

00:29:27   pretty great so yeah onions highly

00:29:30   recommended my favorite kind are Vidalia

00:29:32   of course because there was sweetest but

00:29:35   pretty much like I like all of them like

00:29:36   every kind of onion I like they're

00:29:38   they're just great they make everything

00:29:39   else better they're in lots of things

00:29:41   that are delicious and they for some

00:29:44   reason count as a vegetable and so I'll

00:29:45   take it onions and grilled cheese

00:29:47   exactly caramelized onions and cheese

00:29:49   exactly of course that deco to that

00:29:51   saying and buy caramelized I mean just

00:29:53   like cooked a lot not necessarily cover

00:29:55   in sugar no I in fact I almost never add

00:29:58   sugar if I do add sugar to my frying of

00:30:00   onions it'll usually be in the form of a

00:30:03   dash of barbecue sauce if I'm putting

00:30:05   them on like a hamburger or something

00:30:06   I'll put a little barbecue sauce in with

00:30:08   them but that's that's not a cooking

00:30:10   YouTube channel only if John Syracuse

00:30:12   who agrees to join it with us cooking

00:30:14   for the internet one of my dreams has

00:30:17   long been to create a cooking show with

00:30:19   John siracusa but just him cooking and

00:30:21   me just filming it and publishing it no

00:30:23   I think it should be him watching you

00:30:24   cook and freaking out just him in the

00:30:31   background just be like oh just John

00:30:33   watching other people cook yep and then

00:30:35   like pushing them aside and showing them

00:30:37   what to do the show that's kind of

00:30:43   amazing alright it'll be like comedians

00:30:45   and car was a coffee but John watching

00:30:47   other people cook will come over to your

00:30:51   kitchen oh my gosh will like just oh but

00:30:54   he hates traveling will have to drug him

00:30:56   you get one of those telepresence robots

00:30:58   and there's just like the iPad on a

00:31:00   stick with wheels no no because his

00:31:02   physicality in the space with you and

00:31:04   like yeah that'd be so great John we are

00:31:07   signing you up for this

00:31:08   you're going to make thousands of views

00:31:12   okay all right so I guess I'd say right

00:31:16   well no I want to talk about what I

00:31:17   didn't pick okay yeah okay so I had on

00:31:19   my list I had spinach tomatoes Brussels

00:31:21   sprouts basil bok choy cucumbers sugar

00:31:24   snap peas regular piece yeah that's why

00:31:27   God not bad that's anything like as an

00:31:30   adult I pretty much like all vegetables

00:31:33   now like I mean I can't no no they're

00:31:34   definitely some vegetables I don't I'm

00:31:35   still not a huge fan of the texture of

00:31:37   large pieces of mushroom yeah they just

00:31:40   like ear it's biting into an ear yeah

00:31:43   but no but I loved mushroom flavor like

00:31:45   I you know at thanks to blue apron

00:31:47   actually for the first time ever I have

00:31:50   recently bought mushrooms like I never

00:31:51   bought mushrooms before and I recently

00:31:53   bought them to remake this awesome

00:31:55   tie it's like a it's like a Tom Kha gai

00:31:58   soup but it's like it was a chicken

00:32:00   katsu so it's like a slight variation

00:32:02   yeah I've been enjoying mushrooms but I

00:32:04   do not like biting into a big mushroom

00:32:06   it does just tastes like nibbling on an

00:32:08   ear that you just found in your plate so

00:32:10   you're welcome everybody now you have

00:32:12   that image also beets taste like dirt to

00:32:14   me and will never ever be good I like

00:32:16   beets enough to get like beet salads at

00:32:18   restaurants because then someone else is

00:32:19   preparing them they're good they have

00:32:21   like a little bit of goat cheese it's

00:32:22   great but I don't love them so much that

00:32:24   I buy to myself but otherwise like me

00:32:27   also I really like kale I really like

00:32:29   kale it's just a matter of knowing how

00:32:30   to cook it I think those like big green

00:32:33   leafy vegetables I think it's just a

00:32:35   matter of knowing how to cook it and

00:32:37   when it's actually done I think

00:32:39   blueprint is also shown us how you can

00:32:41   shove kale and pretty much anything

00:32:42   somehow yeah pretty much any recipe you

00:32:44   can shove kale into it in a way that is

00:32:46   like an inoffensive and totally fine and

00:32:49   then you're eating kale and you get you

00:32:50   get points for that too

00:32:51   yeah and it's not like a weird half outs

00:32:53   like shoving kale into things and being

00:32:55   like oh yeah this totally goes and kales

00:32:57   super popular oh it was like popular

00:32:59   like what three years ago so it was like

00:33:00   the kale craze but it is legit good in a

00:33:04   lot of different things yeah alright I

00:33:06   guess that's it right I guess so yeah

00:33:08   vegetables thanks everyone for listening

00:33:10   it's a vegetable episode good luck with

00:33:12   your with your vegetables out there your

00:33:15   vegetable travels we'd love to hear

00:33:17   about the vegetables you're trying this

00:33:19   holiday season I don't know I'm sorry

00:33:22   why

00:33:22   I like a radio announcer the hope is

00:33:24   there also over and that's true this new

00:33:26   year the holidays are why we have to eat

00:33:28   vegetables now yeah because of the

00:33:32   holidays yeah it's like oh crap that was

00:33:35   a lot of sugar and stuff that we ate

00:33:36   over the last few weeks now we have to

00:33:38   eat a lot more vegetables and a lot less

00:33:40   of everything good don't you find that

00:33:41   after you eat a whole bunch of sweet

00:33:43   stuff for like holidays season

00:33:44   overindulgence you just crave salad I

00:33:47   mean like what was the first thing we

00:33:48   had when we got home was a big salad you

00:33:51   have just nailed why I will often go for

00:33:54   the raw carrots on a crudite platter

00:33:55   because usually it is in the context of

00:33:58   a bunch of crap food there's like you

00:34:01   know chips and junk food at a party or

00:34:03   something and there's a crudite platter

00:34:04   that no one else is touching and so I

00:34:06   will grab some carrots and eat them

00:34:08   plain because I feel like it kind of

00:34:11   balances out all the other crap meeting

00:34:12   at that party there you go boom that

00:34:17   convert you or no