Pan seared steak and green beans & potatoes in the pressure cooker with bacon.
https://www.flickr.com/photos/155222...posted-public/
Some folks would find the haricots verts overdone, but for me they were just done enough. Nothing but S&P.
>
--Bryan

On Sun, 30 May 2021 15:10:30 -0700 (PDT), Bryan Simmons
> wrote:

>Pan seared steak and green beans & potatoes in the pressure cooker with bacon.
>https://www.flickr.com/photos/155222...posted-public/
>Some folks would find the haricots verts overdone, but for me they were just done enough. Nothing but S&P.
>>
>--Bryan
Ask them, theyre here. "You can stop saying that now. Thank you."
--
This is a message from the other Dave Smith.

wrote:

> Pan seared steak and green beans & potatoes in the pressure cooker with bacon.
> https://www.flickr.com/photos/155222...posted-public/
> Some folks would find the haricots verts overdone, but for me they were just done enough. Nothing but S&P.


I like it...

--
GM

On 5/30/2021 4:10 PM, Bryan Simmons wrote:
> Pan seared steak and green beans & potatoes in the pressure cooker with bacon.
> https://www.flickr.com/photos/155222...posted-public/
> Some folks would find the haricots verts overdone, but for me they were just done enough. Nothing but S&P.
>>
> --Bryan
>
They're bright green enough to be al dente, that works.

On Sun, 30 May 2021 15:24:26 -0700 (PDT), GM
> wrote:

wrote:
>
>> Pan seared steak and green beans & potatoes in the pressure cooker with bacon.
>> https://www.flickr.com/photos/155222...posted-public/
>> Some folks would find the haricots verts overdone, but for me they were just done enough. Nothing but S&P.
>
>
>I like it...
Ask them, theyre here. "You can stop saying that now. Thank you."
--
This is a message from the other Dave Smith.

On Sunday, May 30, 2021 at 5:25:36 PM UTC-5, wolfy's new skateboard wrote:
> On 5/30/2021 4:10 PM, Bryan Simmons wrote:
> > Pan seared steak and green beans & potatoes in the pressure cooker with bacon.
> > https://www.flickr.com/photos/155222...posted-public/
> > Some folks would find the haricots verts overdone, but for me they were just done enough. Nothing but S&P.
> >>
> > --Bryan
> >
> They're bright green enough to be al dente, that works.
>
It's a compromise, and one you can't really get with American type green beans.
My wife prefers them *al dente*, but I don't enjoy the taste of green beans that
are not well done. ALDI has the haricot verts year round. I fry bacon, then put
about half of it in with the beans for flavor, but keep the rest for her to crumble
on crunchy. I pressure cook the potatoes for about 6-7 minutes, then quick
release the pressure, and pour off the water to quickly deglaze the bacon pan.
I add that back to the pressure cooker, and with crumbled bacon and the beans,
and give it another 6 minutes.

With American green beans, I like them cooked Southern style, really soft.
>
--Bryan

On 5/30/2021 5:23 PM, Bryan Simmons wrote:
> On Sunday, May 30, 2021 at 5:25:36 PM UTC-5, wolfy's new skateboard wrote:
>> On 5/30/2021 4:10 PM, Bryan Simmons wrote:
>>> Pan seared steak and green beans & potatoes in the pressure cooker with bacon.
>>> https://www.flickr.com/photos/155222...posted-public/
>>> Some folks would find the haricots verts overdone, but for me they were just done enough. Nothing but S&P.
>>>>
>>> --Bryan
>>>
>> They're bright green enough to be al dente, that works.
>>
> It's a compromise, and one you can't really get with American type green beans.
> My wife prefers them *al dente*, but I don't enjoy the taste of green beans that
> are not well done. ALDI has the haricot verts year round. I fry bacon, then put
> about half of it in with the beans for flavor, but keep the rest for her to crumble
> on crunchy. I pressure cook the potatoes for about 6-7 minutes, then quick
> release the pressure, and pour off the water to quickly deglaze the bacon pan.
> I add that back to the pressure cooker, and with crumbled bacon and the beans,
> and give it another 6 minutes.
>
> With American green beans, I like them cooked Southern style, really soft.
>>
> --Bryan
>
Soft is not my thing, but you know how to please you which is all that
matters in the final tally.

Ever deglaze with a dash of Balsamic?

That can be tasty.

On Sun, 30 May 2021 16:23:13 -0700 (PDT), Bryan Simmons
> wrote:

>On Sunday, May 30, 2021 at 5:25:36 PM UTC-5, wolfy's new skateboard wrote:
>> On 5/30/2021 4:10 PM, Bryan Simmons wrote:
>> > Pan seared steak and green beans & potatoes in the pressure cooker with bacon.
>> > https://www.flickr.com/photos/155222...posted-public/
>> > Some folks would find the haricots verts overdone, but for me they were just done enough. Nothing but S&P.
>> >>
>> > --Bryan
>> >
>> They're bright green enough to be al dente, that works.
>>
>It's a compromise, and one you can't really get with American type green beans.
>My wife prefers them *al dente*, but I don't enjoy the taste of green beans that
>are not well done. ALDI has the haricot verts year round. I fry bacon, then put
>about half of it in with the beans for flavor, but keep the rest for her to crumble
>on crunchy. I pressure cook the potatoes for about 6-7 minutes, then quick
>release the pressure, and pour off the water to quickly deglaze the bacon pan.
>I add that back to the pressure cooker, and with crumbled bacon and the beans,
>and give it another 6 minutes.
>
>With American green beans, I like them cooked Southern style, really soft.
>>
>--Bryan
Ask them, theyre here. "You can stop saying that now. Thank you."
--
The other Dave Smith.