On Apr 8, 11:53*am, Brooklyn1 <Gravesend1> wrote:
> 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.

I like green beans cooked Southern style, what most folks would
consider way overcooked

> 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.

Kosher has to do with the size/shape of the grains. I use Diamond
Crystal Popcorn & Nut grind as my table salt. No grittiness.

> 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.

LOL. I like some of the impure salts, but I never use them as
ingredients or condiments. I like munching them straight.

--Bryan