On Sat, 15 Aug 2009 12:04:08 -0400, blake murphy
> wrote:

>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.
>>
<snip>
>
>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.
>
It's a classic method. I made broccolini that way the other day,
finishing them off in the pan with olive oil and garlic instead of
butter, salt & pepper.

--
I love cooking with wine.
Sometimes I even put it in the food.