Watching his Hot Ones I just realized Paul Rudd is a natural master of micro-expressions. It's a big deal!
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The juices of the hot sauce get into the meat. The Cauliflower kind of looked like it was hardly covered. It just looked very easy in comparison.
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That's kinda just a weird assumption. There is no real difference in brine-ability and porousness in veg, especially cauliflower which takes seasoning quite well (and I mean if veg didn't, we wouldn't have pickles quick or otherwise)- moreover they seem deeply covered- plus
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