— Kristine Hendrickson

I think you, you know, you hit this nail right on the head in the wording of your question, you know, where you, where you are comparing the, uh, lovely oil roasted texture and mouthfeel as we compare the results with a no oil roasted product. And so this is where we need to shift our expectations for the finished product, okay? Um, oil, and, and that, that medium of heat transfer, uh, it, it does special things to food, right? Whether it's, uh, it's sauteing or roasting or deep frying. Um, the flavor and texture cannot be beat. I mean, it's, it's a, you know, it's unique, right? And so it, it's, um, difficult or impossible to replicate in its absence. And so this is gonna be one of those situations where, um, we need to just shift up here and then focus down here on the food in a different way, and then find, uh, what the food gives us rather than what it lacks. And, um, you'll enjoy it. Uh, I'm, I'm sure, I'm sure you will, right? Um, but let's go forth with that method.