On Thursday, June 7, 2018 at 6:35:43 PM UTC-6, Bruce wrote:
> On Thu, 7 Jun 2018 12:30:56 -0700, "Julie Bove"
> > wrote:
>
> >
> >"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.
>
> (Let's hope Roy has nodded off.)

We do know that you are full of beans...the ones that make you bloat and fart.
====