On Sun, 8 Apr 2012 13:55:23 -0700, "Julie Bove"
> wrote:

>
>"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.

You thought it said salty peanuts... but it said salty penis. LOL