"Brooklyn1" <Gravesend1> wrote in message
...
> On Sat, 7 Apr 2012 19:44:35 -0700, "Julie Bove"
> > wrote:
>
>>I am doing an Emeril Lagasse recipe for roasted green beans. Just the
>>trimmed beans, EVOO, kosher salt (am using kosher sea salt) and black
>>pepper
>>(freshly ground of course). Mix, spread out on a parchment lined pan and
>>roast at 425 degrees for 12 to 15 minutes until crisp tender. Turn once
>>halfway.
>
> Why not do this in a pan on the stove top, no need to light an oven...
> that's the perfect stir fry dish... roasting green beens on their own
> sounds stupid, will very likely turn out too dry/dehydrated.
> What do you mean by kosher sea salt... all salt is kosher... but sea
> salt would definitely not be acceptable for kashering and certainly
> not for pickling/preserving. Who makes this "kosher sea salt"...
> probably soak you like $20 a pound when you can buy a three pound box
> of Diamond Crystal for less than a dollar a pound. Didja know that
> sea salt is directly from the sea, *unrefined*, very good chance it
> contains bits of used condoms and other bodily excretions, from gulls,
> whales, and diseased humans. WTF would normal brained people want to
> consume sea salt, may as well not bother with tap water, just scoop a
> bucketful directly from the sea.

They came out really well. The salt is from Real Salt. I love the flavor
it.