"notbob" > wrote in message
...
> 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).

Yep. I've been told the same. They are not the same.