On Tue, 06 Sep 2016 07:45:51 -0400, William > wrote:

> On Mon, 5 Sep 2016 19:02:23 -0700, "Paul M. Cook" >
> wrote:
>
> >
> >"sf" > wrote in message
> .. .
> >>
> >> I made pork & beans for dinner last night... Asian style. Ground pork,
> >> haricots verts instead of long beans (because I like them better) and
> >> Asian seasonings. Against my better judgment, as per the recipe I used
> >> all the Thai basil and sure enough - hubby didn't like it, but said he
> >> liked it after he picked out what he could find. I'll make it again,
> >> but with less basil next time.
> >
>
>
> this is definitely not my Dad's can of Porknbeans we used to eat cold
> out of the can on the fishing boat. Sounds interesting sf! Does Thai
> basil impart flavor similar to the very shiney green beans I find on
> my local Chinese buffet? Ground pork and green beans sounds good to
> me.
>
It's just one of the various flavors that make the dish different from
others. IMO, it would work with regular fresh basil too - but taste
as you go and don't overdo it. Did you see the recipe link that I
posted in reply to someone else? I really liked what I did and will
make it again. Next time, I won't bother going to a special store for
Thai basil (which is a bit stronger than regular), but it will still
be delicious.


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