take your beans and chop em how you want em, whether that’s Not At All if you’re some kinda freak who likes Long Beans, cutting them in half like my lazy ass does, or doing some weird biased french cut bullshit, give them that slice

now take some oil (or butter) and grease those bad boys up. Throw in some minced garlic, some onion powder, some garlic powder because you can’t have too much garlic, some salt and pepper, and maybe a little thyme

now go roast those fuckers at 400 degrees for like idk 10 minutes before you check on them. They should be wilted, browning, starting to char in some spots. If not, wait a little longer until they are

this is how you roast a green bean

I’m telling you this because apparently I roast a pretty mean green bean, since these college kids will eat like 10Ib of them when I make them (versus <5Ib when the other cooks make them) so I guess I have some sort of Special Knowledge here

  • DyingOfDeBordom [none/use name]@hexbear.netOPEnglish
    8·
    6 months ago

    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

    • PointAndClique [they/them]@hexbear.netEnglish
      2·
      6 months ago

      From what I remember, SEO runs on a few principles, mostly keyword usage in URL, header and body text, frequency and quality trackbacks (other sites pointing towards another). More ‘legitimate’ trackbacks push your pagerank higher. So to get your intended site higher you pretty much have to spam. That’s why you’ll find search results flooded with highjacked blogspot sites that copy and paste content pushing you to an third site.

    • DyingOfDeBordom [none/use name]@hexbear.netOPEnglish
      3·
      6 months ago

      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

  • PointAndClique [they/them]@hexbear.netEnglish
    4·
    6 months ago

    One of my favourite green bean dishes is 干煸四季豆 or fried green beans and sounds similar to what you’ve stepped out. I think the dish shallow fries in oil to get the crispy texture rather than roasting, but it also uses a shit ton of minced garlic. Can be made veg if you leave out the lard/pork mince.

      • PointAndClique [they/them]@hexbear.netEnglish
        1·
        6 months ago

        Same dish no? Chef Wang doesn’t add lard separately because the wuhuarou pork belly has enough fat already. I’m not a chef so may have misunderstood some parts so appreciate your insight! I’ll probably switch to roasting at home myself cos when I wok fry it sets off all the fire alarms in my apartment.

        Also love chef Wang such a down to earth guy

        • DyingOfDeBordom [none/use name]@hexbear.netOPEnglish
          2·
          6 months ago

          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

  • Drewfro66English
    2·
    6 months ago

    Here’s my green bean recipe:

    Fry 12 oz. of bacon in a pan until very crispy, set aside.

    Fry about a pound of potatoes in the bacon grease. I typically use a frozen bag of diced hash browns.

    Add two cans of French cut green beans (drained).

    Season with Worcestershire sauce, salt, pepper, chili powder, red pepper flakes and/or whatever else tickles your fancy.

    Cook until the green beans are browned and tender.

    Crumble bacon into bits and add to beans. Also add fried onions.