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*

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

In article >,
says...
>
> 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"

Wrong spelling. Haricots verts


(hari-CO verz).

Wrong pronunciation.

https://forvo.com/word/haricots_verts/


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

Plural noun, haricots. Plural adjective, verts. No apostrophe.

Janet UK

On Thu, 7 Jun 2018 10:21:58 -0600, notbob wrote:

> 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".


Here was your post:

----------------------------------------------------------------------
On 4/1/15 notbob wrote
On 2015-04-01, Dave Smith > wrote:

> identical to the green beans I get here.

I see all this discussion over hericot verts and how they are
exactly the same as NorAm green beans. I disagree.

North American grn beans are typically "string" beans, named not
cuz they are of long length, but because they have a fibrous
"string" that is typically removed. Blue Lake is a very popular
variety of NorAm string/snap bean.

I once bought a bundle (yes, bundled) of hericot verts (imported
from France) at a high end gourmet sprmkt, common in the SFBA.
They did not look like typical US string beans, but were longer and
thinner. Kinda like young Chinese Long Beans. Anyway, I steamed
'em and added only butter and S/P.

Now, having worked in a couple canneries, I know what a string bean
is. I love Blue Lake string beans. These haricot verts were
nothing at all like them. Stringless, thin, "crisp and tender",
they were unlike anything I've ever eaten before or since. They
were excellent!

http://www.foodsubs.com/Snapbean.html#haricot verts

nb
-----------------------------------------------------------------

And then nobody followed up to you.

https://groups.google.com/forum/?hl=...Y%5B576-600%5D

Nobody said a word in response to your post. All that was just in
your imgnashun.

Jill took a minor beating for suggesting they were simply regular
green beans, while Popeye insisted they were just immature regular
green beans. And nobody was accused of loving the French.

On 6/7/2018 11:53 AM, Usenet Support Personnel wrote:

> Here was your post:

> nobody was accused of loving the French.

Geez, talk about Usenet "police". Who goes through this much trouble?

BTW, there's no such person as "Usenet Support Personnel". Must be a
particularly hateful troll.

nb

On Thu, 7 Jun 2018 10:21:58 -0600, notbob > wrote:

>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).

No z, please. No h either, by the way.

"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.

On Thu, 7 Jun 2018 12:39:40 -0600, notbob wrote:

> On 6/7/2018 11:53 AM, Usenet Support Personnel wrote:
>
>> Here was your post:
>
>> nobody was accused of loving the French.
>
> Geez, talk about Usenet "police". Who goes through this much trouble?

Yes. Society would be a lot more efficient if everyone just told the
truth in teh first place.

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.)

"Bruce" > wrote in message
...
> 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.)

Indeed!

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.
====

On Fri, 8 Jun 2018 06:01:27 -0700 (PDT), Roy >
wrote:

>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.
>====


<quote>
Definition of full of beans
informal
1 : full of energy and life

We were young and full of beans.
</quote>
<https://www.merriam-webster.com/dictionary/full%20of%20beans>


That's me alright!

"Bruce" > wrote in message
...
> On Fri, 8 Jun 2018 06:01:27 -0700 (PDT), Roy >
> wrote:
>
>>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.
>>====
>
>
> <quote>
> Definition of full of beans
> informal
> 1 : full of energy and life
>
> We were young and full of beans.
> </quote>
> <https://www.merriam-webster.com/dictionary/full%20of%20beans>
>
>
> That's me alright!

Me too.

On Fri, 8 Jun 2018 18:43:03 -0700, "Julie Bove"
> wrote:

>
>"Bruce" > wrote in message
.. .
>> On Fri, 8 Jun 2018 06:01:27 -0700 (PDT), Roy >
>> wrote:
>>
>>>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.
>>>====
>>
>>
>> <quote>
>> Definition of full of beans
>> informal
>> 1 : full of energy and life
>>
>> We were young and full of beans.
>> </quote>
>> <https://www.merriam-webster.com/dictionary/full%20of%20beans>
>>
>>
>> That's me alright!
>
>Me too.