good, go roast some green beans

I wouldn’t say it’s the same dish since that’s all fried and seasoned with what looks like chilies and szechuan peppercorns (idk exactly i don’t speak mandarin or Cantonese) so the flavor will be really different. I haven’t fried green beans in a wok powered by a jet engine but i imagine the texture would be more crisp as well? But idk

But i mean the way I do it is good it’s just seasoned more simply and roasted. I guess you could season the beans the same as in the video and still roast them though and it’d be pretty good

Edit: oh if you meant it’s the same dish as what you mentioned originally, yeah, I googled the phrase you used and that video with chef Wang was what came up lol I meant that that probably tastes better than how I roast them but seems like more effort

nah this probably tastes better but roasting them like this is a lot easier and simpler. Also get more brown and black on those bad boys

If they’re lucky these kids will get beans sprayed with PAM and sprinkled with salt and pepper before being roasted at like… idk how they’re roasting them but they’re the equivalent of if I roasted them at 400 for like 5-6 minutes. they just look steamed, which they probably are from overcrowded pans

i don’t want to shit on the PAM too hard because I’ve done it before when really pressed for time, but like, idk if I’ve ever seen anyone really properly season the vegetables but me

sometimes I’ll be like “we need a CW!!” when I don’t actually think we do because I’ve gotten @'d over silly shit and it’s a form of malicious compliance

this is basically just a visual recipe for baked beans lol

you know what would be fun, if I knew enough about search engine optimization to get this on google for “how to cook a green bean”

also that’s sad? the internet says that’s only 437F?? mine goes up to 500F (that’s 260 for you non free people)

sorry, 400 degrees F(REEDOM)

If you need help telling whether you added enough salt/garlic/onion/pepper when you season the beans, simply taste one after tossing them in the oil/seasoning, it’s that easy folks. If it tastes good and appropriately salty, good job, if it tastes too salty, idk I guess wash them off and try again or something I don’t know I’ve never had that problem

black bean n’ butternut squash chili

if you are cooking it to the proper temperature then no, they won’t, their proteins will be denatured by the temperature of the cooking process

h5n1 survives for like, a day at room temperature

anybody getting sick from “viruses in the meat” will be getting sick because it was improperly cooked

Avian influenza virus H5N1 retained its infectivity at 4°C for more than 100 days although HA activity was decreased. Virus lost its infectivity after 24 h when kept at room temperature (28°C). Virus tolerated 15 min exposure to 56°C however it was inactivated at 56°C after 30 min of exposure.

so if you’re really super worried stop eating your beef anything less than medium I guess but for real, it’s dumb to worry about, whenever this pandemic starts it’s going to be from people infected through like literally just working with the fucking animals

viruses aren’t magic and should be denatured by the cooking process. If you’re eating beef tartare sure you’re fucked but… that’s why we cook things

i am pretty sure that nobody is at any point going to get bird flu from cooked meat

I dreamed I saw BMF last night, unbanned as you and me.

Says I “But BMF, you’re ten years banned”

“I’s never banned” says he,

“I’s never banned” says he.

Best: penne, angel hair pasta cut in half

Worst: all others except rigatoni it’s good too

??? You just cook it for like 5-6 minutes?

idk what the best tomato is but my favorite so far is these little campari tomatoes

Ya idk seems like a waste of time to me, it’s just a burn, i’m pretty sure all they would do is give me a topical antibiotic

Burnt the shit out of my arm at work last night. This deep fryer has these steel plates that cover the vats and I was done with it and so i covered it but the plate wasn’t seated properly so I tried to shift it into place and it slipped and fell into the oil and splattered a large amount over my arm.

It could be a lot worse, it’s mostly a first degree burn but there’s a couple places that have blistered and like the blisters just. keep. growing.