On Sat, 15 Aug 2009 01:21:19 GMT, notbob wrote:

> On 2009-08-15, Mr. Joseph Littleshoes Esq. > wrote:
>> to be prepared with the greatest possible care. Their quality is such
>> that they are nearly always good in spite of the faulty preparation they
>> so often receive.
>
> The following seems to contradict this.
>
>> French beans should be used very fresh and must not be cooked for too
>> long in boiling salted water. They are best when still a little firm to
>> the bite but not, of course, the least bit hard.
>>
>> They should not be refreshed after cooking, it being sufficient to toss
>> them in a pan on the stove to evaporate excess moisture. After
>> seasoning with salt and pepper add 3 & 1/2 oz small pieces of butter per
>> 1 lb. 2 oz. of beans and toss over to coat them.
>
> The chef should stand on his head and hoist the French flag out his
> ass. Anyone in the room should flagellate themselves with onions from
> a tureen of French onion soup and all in the kitchen should decry any
> and all Americans as commie running dogs.
>
> Gimme a break, Joseph.
>
> nb

i don't see anything wrong with the cooking method. i usually steam any
green beans i eat, but his way doesn't seem outlandish.

your pal,
blake