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Posted to rec.food.cooking
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OMG! Haricot Verts!
"Bruce" > wrote in message
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> On Thu, 7 Jun 2018 12:30:56 -0700, "Julie Bove"
> > wrote:
>
>>
>>"notbob" > wrote in message
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>>> 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.
>
> (Let's hope Roy has nodded off.)
Indeed!
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