On 6/6/2018 11:29 PM, Julie Bove wrote:
> The ones I made tonight were sooo good! The best ever. I've been
> roasting them with olive oil, kosher salt and black pepper. But I was in
> a hurry tonight to get dinner ready. I put a little more salt on than I
> usually do, cranked the oven up to 430 instead of 400, threw them on a
> metal pizza pan and didn't pay attention to them. They got more brown
> than they do when I follow the recipe to the letter. Now I know why the
> recipe reviewers said these are better than French fries. They are
> crispy and salty and...just OMG! Yeah. *sigh*

Yes, I've tasted what were sold as "haricot verts" (hari-CO verz). I
was roundly chastised --in this newsgroup-- for "loving the French".

I was also told I didn't know spit about "green beans", that haricot
vert's were simply plain ol' green beans. NOT TRUE! I recall a passage
I read, by a young chef in France who was, "staging" and claimed he only
wanted to go back to his cheapO domicile and eat some "haricot verts
drenched in butter".

When I bought 'em, they were kinda expensive, having bought them at an
upscale SFBA market. I steamed 'em and then covered them in salted
butter. They were sublime (Look it up).

nb