FoodBanter.com - View Single Post

Bruce[_28_] · **Dinner 8/10/2016**

In article >,
says...
>
> On Friday, August 12, 2016 at 8:14:59 PM UTC-4, Bruce wrote:
> > In article >,
> > says...
> > >
> > > On Friday, August 12, 2016 at 3:41:23 PM UTC-6, Bruce wrote:
> > > > In article >,
> > > > says...
> > > > >
> > > > > On Friday, August 12, 2016 at 1:08:21 PM UTC-4, Roy wrote:
> > > > > > On Thursday, August 11, 2016 at 12:44:02 AM UTC-6, Julie Bove wrote:
> > > > > > > "Roy" > wrote in message
> > > > > > > ...
> > > > > > > > On Wednesday, August 10, 2016 at 6:41:11 PM UTC-6, Julie Bove wrote:
> > > > > > > >> "jmcquown" > wrote in message
> > > > > > > >> ...
> > > > > > > >> > Braised lamb shanks. I salted & peppered the shanks and browned them
> > > > > > > >> > in a
> > > > > > > >> > very little corn oil. Sprinkled with dried rosemary. Deglazed the pan
> > > > > > > >> > with a splash of dry red wine, then added a little water, minced onion
> > > > > > > >> > and
> > > > > > > >> > garlic. Covered and brought to a simmer. It will take a couple of
> > > > > > > >> > hours
> > > > > > > >> > to cook until fork tender. I've got green vegetables galore; I can't
> > > > > > > >> > decide between brussels sprouts, zucchini, broccoli or spinach. I
> > > > > > > >> > haven't
> > > > > > > >> > decided whether or not I want some sort of starch with it. Maybe some
> > > > > > > >> > egg
> > > > > > > >> > noodles. Not essential.
> > > > > > > >>
> > > > > > > >> I haven't cooked yet but it will be hamburger gravy over mashed potatoes
> > > > > > > >> with plenty of onions in the gravy. Haricot Verts on the side.
> > > > > > > >
> > > > > > > > I still don't know why you keep calling green beans "Haricot Verts"...all
> > > > > > > > that means is green beans in FRENCH.
> > > > > > > > However, if it makes you happy then continue doing so.
> > > > > > > > ====
> > > > > > >
> > > > > > > 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>
> > > >
> > > > I tried it too, but you can't teach Roy something new. He's been a
> > > > grocery clerk, you know.
> > >
> > > You have a smart mouth too...shit for brains. I have a farm, I have raised pole beans and string beans and green and yellow beans and lima beans and nearly every kind of bean that will grow in this climate. I like the long slim round pole beans that Julie likes to call HARICOT VERTS but in North America most people know them as green beans. She seems to think they're a different plant or species but all she is saying is BEANS GREEN in French although I doubt if she
even
> > knows more than ten other words of FRENCH. I excelled in French when I took it in school many long years ago.
> > > If I were to learn a second language though, I'd prefer German or Spanish. Cree would be nice also.
> > >
> > > I sincerely doubt that you could teach anyone as you have not displayed any smarts so far on this forum.
> > > =====
> >
> > Don't take it from me, just read the Wikipedia entry, French highschool
> > genius
>
> I think this is another "pot roast". I finally gave up on that one,
> and I don't think there's any point trying to persuade Gary that
> haricot vert are different from other green beans, even though they're
> like half the diameter at the same length.

Yes, he's pigheaded. It's Roy, by the way.