On 2016-08-12 3:35 PM, Cindy Hamilton wrote:
> On Friday, August 12, 2016 at 1:08:21 PM UTC-4, Roy wrote:

>>> Because that's what these were. That's a variety of thin, tender green
>>> beans. Oh and... I'll call you an idiot! How's that?
>>
>> Baloney...they are NOT a variety of anything. Geezus Khrist you are stubborn. As a grocery clerk I TURNED ENOUGH CANS AROUND SO AS TO SHOW THE "GREEN BEANS" side of cans labelled "HARICOTS VERT" in FRENCH. We have bi-lingual labeling here which I have always hated.
>> ====
>
> And here's an opportunity to learn something:
>
> <http://www.merriam-webster.com/dictionary/haricot%20vert>
>
> <http://homecooking.about.com/od/cookingfaqs/f/faqharicotvert.htm>
>
> <http://www.thedailymeal.com/green-beans-vs-haricots-verts-whats-difference>
>
> <https://en.wikipedia.org/wiki/Green_bean>
>

It is interesting that most articles report that haricot verts are
longer, thinner, more tender and have a more complex flavour than
American green beans. The only time I every bought something labelled
as haricots verts in a store here they were vile. The were no longer
and thinner, and they had a very unpleasant taste. I remember having
haricots verts in a restaurant in Verdun,France. They were virtually
identical to North American green beans, both in dimension, colour and
taste.