Currently cooking at 8AM, a large lamb breast, browning in the Dutch
oven. I'll probably splash on some balsamic vinegar once almost done
and let it caramelise.

Next I'll remove the breast and brown some large diced potatoes, some
carrots, onion, garlic, leek and capsicum (I have a few veggies that
need using, not quite my usual combination.) Back in with the breast,
plus some celery, frozen peas, fresh thyme and chicken stock.
Tasmanian pepper berries and salt... maybe some lemon zest. Then let
it slow cook all day on the fire.

Sort of a braise I suppose you could call it.

On Wed, 23 Sep 2015 20:09:44 -0300, wrote:

>On Thu, 24 Sep 2015 09:06:08 +1000, Jeßus > wrote:
>
>>Currently cooking at 8AM, a large lamb breast, browning in the Dutch
>>oven. I'll probably splash on some balsamic vinegar once almost done
>>and let it caramelise.
>>
>>Next I'll remove the breast and brown some large diced potatoes, some
>>carrots, onion, garlic, leek and capsicum (I have a few veggies that
>>need using, not quite my usual combination.) Back in with the breast,
>>plus some celery, frozen peas, fresh thyme and chicken stock.
>>Tasmanian pepper berries and salt... maybe some lemon zest. Then let
>>it slow cook all day on the fire.
>>
>>Sort of a braise I suppose you could call it.
>
>Haven't had breast of lamb in years, must see if the specialty butcher
>who can come up with pork belly can come up with that - maybe wait
>until we are into winter. Still nice and hot and less humid now.

We're getting all seasons in one day here ATM, which is fairly normal
for this time of year. This might be the last braise I do for a while,
assuming it keeps warming up.

On Wed, 23 Sep 2015 21:01:41 -0300, wrote:

>On Thu, 24 Sep 2015 09:44:13 +1000, Jeßus > wrote:
>
>>On Wed, 23 Sep 2015 20:09:44 -0300, wrote:
>>
>>>On Thu, 24 Sep 2015 09:06:08 +1000, Jeßus > wrote:
>>>
>>>>Currently cooking at 8AM, a large lamb breast, browning in the Dutch
>>>>oven. I'll probably splash on some balsamic vinegar once almost done
>>>>and let it caramelise.
>>>>
>>>>Next I'll remove the breast and brown some large diced potatoes, some
>>>>carrots, onion, garlic, leek and capsicum (I have a few veggies that
>>>>need using, not quite my usual combination.) Back in with the breast,
>>>>plus some celery, frozen peas, fresh thyme and chicken stock.
>>>>Tasmanian pepper berries and salt... maybe some lemon zest. Then let
>>>>it slow cook all day on the fire.
>>>>
>>>>Sort of a braise I suppose you could call it.
>>>
>>>Haven't had breast of lamb in years, must see if the specialty butcher
>>>who can come up with pork belly can come up with that - maybe wait
>>>until we are into winter. Still nice and hot and less humid now.
>>
>>We're getting all seasons in one day here ATM, which is fairly normal
>>for this time of year. This might be the last braise I do for a while,
>>assuming it keeps warming up.
>
>It's like here, we all say, if you don't like the weather, wait a
>moment and it will change

We also have that saying here

If traveling any appreciable distance away from home, it's always a
good idea to carry either warm or cold weather change of clothes with
you in the car.

On Wed, 23 Sep 2015 18:55:08 -0500, Sqwertz >
wrote:

>On Thu, 24 Sep 2015 09:06:08 +1000, Jeßus wrote:
>
>> Currently cooking at 8AM, a large lamb breast, browning in the Dutch
>> oven. I'll probably splash on some balsamic vinegar once almost done
>> and let it caramelise.
>
>I'm having home made lamb breast bacon BLT's and tater tots.

Sounds good to me. I'll have to try making some lamb bacon. I've made
duck breast prosciutto before. Each year I keep saying I'll make a
whole leg of pork into prosciutto... but it never actually happens...

In article >,
says...
>
> On Wed, 23 Sep 2015 18:55:08 -0500, Sqwertz >
> wrote:
>
> >On Thu, 24 Sep 2015 09:06:08 +1000, Jeßus wrote:
> >
> >> Currently cooking at 8AM, a large lamb breast, browning in the Dutch
> >> oven. I'll probably splash on some balsamic vinegar once almost done
> >> and let it caramelise.
> >
> >I'm having home made lamb breast bacon BLT's and tater tots.
>
> Sounds good to me. I'll have to try making some lamb bacon.

I bought some in NZ. It looked lovely in the butchers but tasted
terrible when cooked.

Janet UK

On Thu, 24 Sep 2015 02:14:39 +0100, Janet > wrote:

>In article >,
>says...
>>
>> On Wed, 23 Sep 2015 18:55:08 -0500, Sqwertz >
>> wrote:
>>
>> >On Thu, 24 Sep 2015 09:06:08 +1000, Jeßus wrote:
>> >
>> >> Currently cooking at 8AM, a large lamb breast, browning in the Dutch
>> >> oven. I'll probably splash on some balsamic vinegar once almost done
>> >> and let it caramelise.
>> >
>> >I'm having home made lamb breast bacon BLT's and tater tots.
>>
>> Sounds good to me. I'll have to try making some lamb bacon.
>
> I bought some in NZ. It looked lovely in the butchers but tasted
>terrible when cooked.

Too salty or fatty?

On Wed, 23 Sep 2015 21:01:41 -0300, wrote:

>On Thu, 24 Sep 2015 09:44:13 +1000, Jeßus > wrote:
>
>>On Wed, 23 Sep 2015 20:09:44 -0300, wrote:
>>
>>>On Thu, 24 Sep 2015 09:06:08 +1000, Jeßus > wrote:
>>>
>>>>Currently cooking at 8AM, a large lamb breast, browning in the Dutch
>>>>oven. I'll probably splash on some balsamic vinegar once almost done
>>>>and let it caramelise.
>>>>
>>>>Next I'll remove the breast and brown some large diced potatoes, some
>>>>carrots, onion, garlic, leek and capsicum (I have a few veggies that
>>>>need using, not quite my usual combination.) Back in with the breast,
>>>>plus some celery, frozen peas, fresh thyme and chicken stock.
>>>>Tasmanian pepper berries and salt... maybe some lemon zest. Then let
>>>>it slow cook all day on the fire.
>>>>
>>>>Sort of a braise I suppose you could call it.
>>>
>>>Haven't had breast of lamb in years, must see if the specialty butcher
>>>who can come up with pork belly can come up with that - maybe wait
>>>until we are into winter. Still nice and hot and less humid now.
>>
>>We're getting all seasons in one day here ATM, which is fairly normal
>>for this time of year. This might be the last braise I do for a while,
>>assuming it keeps warming up.
>
>It's like here, we all say, if you don't like the weather, wait a
>moment and it will change

Midwest? Me too.

John Kuthe...

In article >,
says...
>
> On Thu, 24 Sep 2015 02:14:39 +0100, Janet > wrote:
>
> >In article >,
> >says...
> >>
> >> On Wed, 23 Sep 2015 18:55:08 -0500, Sqwertz >
> >> wrote:
> >>
> >> >On Thu, 24 Sep 2015 09:06:08 +1000, Jeßus wrote:
> >> >
> >> >> Currently cooking at 8AM, a large lamb breast, browning in the Dutch
> >> >> oven. I'll probably splash on some balsamic vinegar once almost done
> >> >> and let it caramelise.
> >> >
> >> >I'm having home made lamb breast bacon BLT's and tater tots.
> >>
> >> Sounds good to me. I'll have to try making some lamb bacon.
> >
> > I bought some in NZ. It looked lovely in the butchers but tasted
> >terrible when cooked.
>
> Too salty or fatty?

Not enough of either; it didn't crisp up like bacon and tasted like
cardboard.

Janet UK

On Thu, 24 Sep 2015 03:17:16 +0100, Janet > wrote:

>In article >,
>says...
>>
>> On Thu, 24 Sep 2015 02:14:39 +0100, Janet > wrote:
>>
>> >In article >,
>> >says...
>> >>
>> >> On Wed, 23 Sep 2015 18:55:08 -0500, Sqwertz >
>> >> wrote:
>> >>
>> >> >On Thu, 24 Sep 2015 09:06:08 +1000, Jeßus wrote:
>> >> >
>> >> >> Currently cooking at 8AM, a large lamb breast, browning in the Dutch
>> >> >> oven. I'll probably splash on some balsamic vinegar once almost done
>> >> >> and let it caramelise.
>> >> >
>> >> >I'm having home made lamb breast bacon BLT's and tater tots.
>> >>
>> >> Sounds good to me. I'll have to try making some lamb bacon.
>> >
>> > I bought some in NZ. It looked lovely in the butchers but tasted
>> >terrible when cooked.
>>
>> Too salty or fatty?
>
> Not enough of either; it didn't crisp up like bacon and tasted like
>cardboard.

Sounds like it was too 'dry'.

"Jeßus" wrote:
>
> Currently cooking at 8AM, a large lamb breast, browning in the Dutch
> oven. I'll probably splash on some balsamic vinegar once almost done
> and let it caramelise.
>
> Next I'll remove the breast and brown some large diced potatoes, some
> carrots, onion, garlic, leek and capsicum (I have a few veggies that
> need using, not quite my usual combination.) Back in with the breast,
> plus some celery, frozen peas, fresh thyme and chicken stock.
> Tasmanian pepper berries and salt... maybe some lemon zest. Then let
> it slow cook all day on the fire.
>
> Sort of a braise I suppose you could call it.

Sounds very good. I love lamb but don't do it often. Pretty expensive
here.

I made another cottage pie last night and it was one of the better
ones. Ground beast fried with lots of onions and some Worcestershire
sauce. Drained and put into casserole dish. On top of that, I put corn
and green beans. Then added some beef gravy...butter, flour, then beef
broth and a bit of bullion to enhance the flavor. Topped with mashed
potatoes. It turned out very good.

Gary wrote:
>
> ... a bit of bullion to enhance the flavor.

Make that bouillon. The spelling looked wrong but spell checker didn't
catch it. I just looked at my jar. oh well. Spelling is all better
now. Officially ferret approved too.

On 24/09/2015 8:46 AM, Gary wrote:
> "Jeßus" wrote:
>>
>> Currently cooking at 8AM, a large lamb breast, browning in the Dutch
>> oven. I'll probably splash on some balsamic vinegar once almost done
>> and let it caramelise.
>>
>> Next I'll remove the breast and brown some large diced potatoes, some
>> carrots, onion, garlic, leek and capsicum (I have a few veggies that
>> need using, not quite my usual combination.) Back in with the breast,
>> plus some celery, frozen peas, fresh thyme and chicken stock.
>> Tasmanian pepper berries and salt... maybe some lemon zest. Then let
>> it slow cook all day on the fire.
>>
>> Sort of a braise I suppose you could call it.
>
> Sounds very good. I love lamb but don't do it often. Pretty expensive
> here.
>
> I made another cottage pie last night and it was one of the better
> ones. Ground beast fried with lots of onions and some Worcestershire
> sauce. Drained and put into casserole dish. On top of that, I put corn
> and green beans. Then added some beef gravy...butter, flour, then beef
> broth and a bit of bullion to enhance the flavor. Topped with mashed
> potatoes. It turned out very good.
>
So it should with gold & silver in it!:-)
Graham

On 24/09/2015 8:50 AM, Gary wrote:
> Gary wrote:
>>
>> ... a bit of bullion to enhance the flavor.
>
> Make that bouillon. The spelling looked wrong but spell checker didn't
> catch it. I just looked at my jar. oh well. Spelling is all better
> now. Officially ferret approved too.
>
Sorry! Should have read your follow-up!
Graham

On 9/24/2015 9:46 AM, Gary wrote:
>
> I made another cottage pie last night and it was one of the better
> ones. Ground beast fried with lots of onions and some Worcestershire
> sauce. Drained and put into casserole dish. On top of that, I put corn
> and green beans. Then added some beef gravy...butter, flour, then beef
> broth and a bit of bullion to enhance the flavor. Topped with mashed
> potatoes. It turned out very good.
>

I had a meal last week at an Irish pub in Wisconsin. The owner bragged
he used his immigrant grandmother's recipes, including for the
bangers, and sourced all of his meat locally. Since they were out of
their bangers, I ordered their 'Galway Pot Pie' - a big scoop of Irish
stew topped with champ (baked potatoes mashed with garlic and
scallions), topped with shredded cheddar cheese, with a well of butter
in the center of the potatoes. Run under the broiler to melt the
cheese and butter and brown the potatoes. My, was that good.

On Thu, 24 Sep 2015 10:46:06 -0400, Gary > wrote:

>"Jeßus" wrote:
>>
>> Currently cooking at 8AM, a large lamb breast, browning in the Dutch
>> oven. I'll probably splash on some balsamic vinegar once almost done
>> and let it caramelise.
>>
>> Next I'll remove the breast and brown some large diced potatoes, some
>> carrots, onion, garlic, leek and capsicum (I have a few veggies that
>> need using, not quite my usual combination.) Back in with the breast,
>> plus some celery, frozen peas, fresh thyme and chicken stock.
>> Tasmanian pepper berries and salt... maybe some lemon zest. Then let
>> it slow cook all day on the fire.
>>
>> Sort of a braise I suppose you could call it.
>
>Sounds very good. I love lamb but don't do it often. Pretty expensive
>here.

Not an issue for me, fortunately. Beef is outrageously expensive here
ATM though, since they're getting historically high prices, most is
exported.

>I made another cottage pie last night and it was one of the better
>ones. Ground beast fried with lots of onions and some Worcestershire
>sauce.

Ground beast? Dare I ask where you get your meat from

>Drained and put into casserole dish. On top of that, I put corn
>and green beans. Then added some beef gravy...butter, flour, then beef
>broth and a bit of bullion to enhance the flavor. Topped with mashed
>potatoes. It turned out very good.

Sounds good too. I would have never thought of adding corn and green
beans - are these fresh or canned?

The recent threads on RFC about green bean casseroles and such sound
unappealing to me - since I'm not a fan of green beans - but there was
much adulation of the same, so I'm going to have to try it myself
whenever I come across a good supply of green beans. I'd like to have
my mind changed on green beans...

On Thu, 24 Sep 2015 10:50:41 -0400, Gary > wrote:

>Gary wrote:
>>
>> ... a bit of bullion to enhance the flavor.
>
>Make that bouillon. The spelling looked wrong but spell checker didn't
>catch it. I just looked at my jar. oh well. Spelling is all better
>now.

I think I'd prefer the bullion, myself. Retrieving it might be
unpleasant though.

>Officially ferret approved too.

Phew!

On 2015-09-24, Jeßus > wrote:

> whenever I come across a good supply of green beans. I'd like to have
> my mind changed on green beans...

Blue Lake is a good green bean strain. Despite all that has been sed,
here on rfc, French haricot verts are a whole 'nuther ballgame.

I once read how some guy/gal was doing a freebie apprentice stint in
some Fr resto and he complained about how he was so tired, all he
wanted to do was go home and have some steamed haricot verts w/ melted
butter. For some reason I always remembered that, so when I got a
chance to buy some allegedly authentic Fr haricot verts at a high end
market, I jumped. Went home and steamed 'em and doused with melted
butter. To die for!! Nothing at all like any US green beans I've
ever tasted.

nb

On 2015-09-24, Jeßus > wrote:

> On Thu, 24 Sep 2015 10:50:41 -0400, Gary > wrote:

>>Make that bouillon. The spelling looked wrong but spell checker
>>didn't catch it. I just looked at my jar. oh well. Spelling is all
>>better now.

> I think I'd prefer the bullion, myself. Retrieving it might be
> unpleasant though.

Here's a surprise. Better Than Bouillon is now available in organic.
Who knew!? Look to yer health food stores. I've not seen it in
sprmkts.

nb

On 24 Sep 2015 23:23:44 GMT, notbob > wrote:

>On 2015-09-24, Jeßus > wrote:
>
>> whenever I come across a good supply of green beans. I'd like to have
>> my mind changed on green beans...
>
>Blue Lake is a good green bean strain. Despite all that has been sed,
>here on rfc, French haricot verts are a whole 'nuther ballgame.
>
>I once read how some guy/gal was doing a freebie apprentice stint in
>some Fr resto and he complained about how he was so tired, all he
>wanted to do was go home and have some steamed haricot verts w/ melted
>butter. For some reason I always remembered that, so when I got a
>chance to buy some allegedly authentic Fr haricot verts at a high end
>market, I jumped. Went home and steamed 'em and doused with melted
>butter. To die for!! Nothing at all like any US green beans I've
>ever tasted.
>
>nb


That is the only bean I grew this year. Delightful.

wrote:
>
> Gary wrote:
> >I made another cottage pie last night and it was one of the better
> >ones. Ground beast fried with lots of onions and some Worcestershire
> >sauce. Drained and put into casserole dish. On top of that, I put corn
> >and green beans. Then added some beef gravy...butter, flour, then beef
> >broth and a bit of bullion to enhance the flavor. Topped with mashed
> >potatoes. It turned out very good.
>
> Be still my heart - you didn't call it shepherds pie

I've learned the difference here. Even though many ppl call anything
like that a s-pie, especially US ppl, I have no doubt the meat used
makes a huge difference in taste.

I like ground beast and the cottage pie is fine for me but one day I
plan to make a shepherds pie. Ground lamb would be so much better
tasting in the dish. The difference between the two should be
honored.

"Gary" > wrote in message ...
> wrote:
>>
>> Gary wrote:
>> >I made another cottage pie last night and it was one of the better
>> >ones. Ground beast fried with lots of onions and some Worcestershire
>> >sauce. Drained and put into casserole dish. On top of that, I put corn
>> >and green beans. Then added some beef gravy...butter, flour, then beef
>> >broth and a bit of bullion to enhance the flavor. Topped with mashed
>> >potatoes. It turned out very good.
>>
>> Be still my heart - you didn't call it shepherds pie
>
> I've learned the difference here. Even though many ppl call anything
> like that a s-pie, especially US ppl, I have no doubt the meat used
> makes a huge difference in taste.
>
> I like ground beast and the cottage pie is fine for me but one day I
> plan to make a shepherds pie. Ground lamb would be so much better
> tasting in the dish. The difference between the two should be
> honored.

Well done, Gary)


--
http://www.helpforheroes.org.uk/shop/

"Jeßus" wrote:
>
> Gary wrote:
> >I made another cottage pie last night and it was one of the better
> >ones.
> >Drained and put into casserole dish. On top of that, I put corn
> >and green beans. Then added some beef gravy...butter, flour, then beef
> >broth and a bit of bullion to enhance the flavor. Topped with mashed
> >potatoes. It turned out very good.
>
> Sounds good too. I would have never thought of adding corn and green
> beans - are these fresh or canned?

The green beans were commercially frozen...not as good as fresh but
better than canned. The corn was purchased fresh by me about a month
ago, cut off cob and frozen. That is still better than commercially
frozen.

I always add a layer of veggies then some kind of gravy over them
before topping with mashed potatoes. The veggies used always vary
though.

> The recent threads on RFC about green bean casseroles and such sound
> unappealing to me - since I'm not a fan of green beans - but there was
> much adulation of the same, so I'm going to have to try it myself
> whenever I come across a good supply of green beans. I'd like to have
> my mind changed on green beans...

I've never tried that classic green bean casserole but it's probably
good. IMO, green bean are not all that just with butter and maybe some
spices. I always put some kind of gravy or sauce over them.

On 24/09/2015 5:48 PM, Boron Elgar wrote:
> On 24 Sep 2015 23:23:44 GMT, notbob > wrote:
>
>> On 2015-09-24, Jeßus > wrote:
>>
>>> whenever I come across a good supply of green beans. I'd like to have
>>> my mind changed on green beans...
>>
>> Blue Lake is a good green bean strain. Despite all that has been sed,
>> here on rfc, French haricot verts are a whole 'nuther ballgame.
>>
>> I once read how some guy/gal was doing a freebie apprentice stint in
>> some Fr resto and he complained about how he was so tired, all he
>> wanted to do was go home and have some steamed haricot verts w/ melted
>> butter. For some reason I always remembered that, so when I got a
>> chance to buy some allegedly authentic Fr haricot verts at a high end
>> market, I jumped. Went home and steamed 'em and doused with melted
>> butter. To die for!! Nothing at all like any US green beans I've
>> ever tasted.
>>
>> nb
>
>
> That is the only bean I grew this year. Delightful.
>
Although I like the taste, I detest the "the squeek-on-the-teeth" texture.
Graham

In article >,
lid says...
>
> On Thu, 24 Sep 2015 02:14:39 +0100, Janet > wrote:
>
> >In article >,
> >says...
> >>
> >> On Wed, 23 Sep 2015 18:55:08 -0500, Sqwertz >
> >> wrote:
> >>
> >> >On Thu, 24 Sep 2015 09:06:08 +1000, Jeßus wrote:
> >> >
> >> >> Currently cooking at 8AM, a large lamb breast, browning in the Dutch
> >> >> oven. I'll probably splash on some balsamic vinegar once almost done
> >> >> and let it caramelise.
> >> >
> >> >I'm having home made lamb breast bacon BLT's and tater tots.
> >>
> >> Sounds good to me. I'll have to try making some lamb bacon.
> >
> > I bought some in NZ. It looked lovely in the butchers but tasted
> >terrible when cooked.
>
> Maybe you were homesick. Nothing tastes good when you're homesick.

I wasn't. We were having a wonderful time in NZ, great country.

Janet UK

On 2015-09-25 3:04 PM, Janet wrote:

>>> I bought some in NZ. It looked lovely in the butchers but tasted
>>> terrible when cooked.
>>
>> Maybe you were homesick. Nothing tastes good when you're homesick.
>
> I wasn't. We were having a wonderful time in NZ, great country.




When I was a kid we almost ended up moving there. My father's company
wanted to transfer him there. He waffled but opted not to move the
family half way around the world.

On Fri, 25 Sep 2015 08:56:17 -0600, graham > wrote:

>On 24/09/2015 5:48 PM, Boron Elgar wrote:
>> On 24 Sep 2015 23:23:44 GMT, notbob > wrote:
>>
>>> On 2015-09-24, Jeßus > wrote:
>>>
>>>> whenever I come across a good supply of green beans. I'd like to have
>>>> my mind changed on green beans...
>>>
>>> Blue Lake is a good green bean strain. Despite all that has been sed,
>>> here on rfc, French haricot verts are a whole 'nuther ballgame.
>>>
>>> I once read how some guy/gal was doing a freebie apprentice stint in
>>> some Fr resto and he complained about how he was so tired, all he
>>> wanted to do was go home and have some steamed haricot verts w/ melted
>>> butter. For some reason I always remembered that, so when I got a
>>> chance to buy some allegedly authentic Fr haricot verts at a high end
>>> market, I jumped. Went home and steamed 'em and doused with melted
>>> butter. To die for!! Nothing at all like any US green beans I've
>>> ever tasted.
>>>
>> That is the only bean I grew this year. Delightful.
>>
>Although I like the taste, I detest the "the squeek-on-the-teeth" texture.

I know exactly what you're talking about there. I'd forgotten about
that, now you've given me the heebeegeebees...

On Fri, 25 Sep 2015 08:24:36 -0400, Gary > wrote:

>"Jeßus" wrote:
>>
>> Gary wrote:
>> >I made another cottage pie last night and it was one of the better
>> >ones.
>> >Drained and put into casserole dish. On top of that, I put corn
>> >and green beans. Then added some beef gravy...butter, flour, then beef
>> >broth and a bit of bullion to enhance the flavor. Topped with mashed
>> >potatoes. It turned out very good.
>>
>> Sounds good too. I would have never thought of adding corn and green
>> beans - are these fresh or canned?
>
>The green beans were commercially frozen...not as good as fresh but
>better than canned. The corn was purchased fresh by me about a month
>ago, cut off cob and frozen. That is still better than commercially
>frozen.
>
>I always add a layer of veggies then some kind of gravy over them
>before topping with mashed potatoes. The veggies used always vary
>though.
>
>> The recent threads on RFC about green bean casseroles and such sound
>> unappealing to me - since I'm not a fan of green beans - but there was
>> much adulation of the same, so I'm going to have to try it myself
>> whenever I come across a good supply of green beans. I'd like to have
>> my mind changed on green beans...
>
>I've never tried that classic green bean casserole but it's probably
>good. IMO, green bean are not all that just with butter and maybe some
>spices. I always put some kind of gravy or sauce over them.

Thanks Gary, whenever I next end up with green beans, I know what I'll
be doing with them now.

On 24 Sep 2015 23:23:44 GMT, notbob > wrote:

>On 2015-09-24, Jeßus > wrote:
>
>> whenever I come across a good supply of green beans. I'd like to have
>> my mind changed on green beans...
>
>Blue Lake is a good green bean strain. Despite all that has been sed,
>here on rfc, French haricot verts are a whole 'nuther ballgame.
>
>I once read how some guy/gal was doing a freebie apprentice stint in
>some Fr resto and he complained about how he was so tired, all he
>wanted to do was go home and have some steamed haricot verts w/ melted
>butter. For some reason I always remembered that, so when I got a
>chance to buy some allegedly authentic Fr haricot verts at a high end
>market, I jumped. Went home and steamed 'em and doused with melted
>butter. To die for!! Nothing at all like any US green beans I've
>ever tasted.

It's funny how some of the most simplest dishes are often the most
enjoyable. I've never had haricot verts to my knowledge.

On Fri, 25 Sep 2015 17:10:04 -0400, Dave Smith
> wrote:

>On 2015-09-25 3:04 PM, Janet wrote:
>>>> I bought some in NZ. It looked lovely in the butchers but tasted
>>>> terrible when cooked.
>>>
>>> Maybe you were homesick. Nothing tastes good when you're homesick.
>>
>> I wasn't. We were having a wonderful time in NZ, great country.
>
>When I was a kid we almost ended up moving there. My father's company
>wanted to transfer him there. He waffled but opted not to move the
>family half way around the world.

I'd probably be living there myself now, had we not chosen Tasmania
over NZ for a holiday nearly 20 years ago.

Gary wrote in rec.food.cooking:

> "Jeßus" wrote:
> >
> > Gary wrote:
> > > I made another cottage pie last night and it was one of the better
> > > ones.
> > > Drained and put into casserole dish. On top of that, I put corn
> > > and green beans. Then added some beef gravy...butter, flour, then
> > > beef broth and a bit of bullion to enhance the flavor. Topped
> > > with mashed potatoes. It turned out very good.
> >
> > Sounds good too. I would have never thought of adding corn and green
> > beans - are these fresh or canned?
>
> The green beans were commercially frozen...not as good as fresh but
> better than canned. The corn was purchased fresh by me about a month
> ago, cut off cob and frozen. That is still better than commercially
> frozen.
>
> I always add a layer of veggies then some kind of gravy over them
> before topping with mashed potatoes. The veggies used always vary
> though.
>
> > The recent threads on RFC about green bean casseroles and such sound
> > unappealing to me - since I'm not a fan of green beans - but there
> > was much adulation of the same, so I'm going to have to try it
> > myself whenever I come across a good supply of green beans. I'd
> > like to have my mind changed on green beans...
>
> I've never tried that classic green bean casserole but it's probably
> good. IMO, green bean are not all that just with butter and maybe some
> spices. I always put some kind of gravy or sauce over them.

Humm! I am not that much into gravy all that often when it comes to
veggies.

I saw one that looked interesting though, had a cream and mushroom base
with garlic over an eggplant base. I assume mushy but mushy is ok with
me. Not every dish needs to be crunchy.

Carol

--

On 9/24/2015 5:08 PM, Je�us wrote:

[snip]

> The recent threads on RFC about green bean casseroles and such sound
> unappealing to me - since I'm not a fan of green beans - but there
> was much adulation of the same, so I'm going to have to try it
> myself whenever I come across a good supply of green beans. I'd like
> to have my mind changed on green beans...
>

This recipe might help change your mind. I know that gets said a lot
and is rarely true, but I have friends who generally do not like green
beans who have loved these slow-braised green beens. It's dead easy to
make, too.

While I generally prefer my vegetables to be tender-crisp, for some
reason it really works here to cook them until they are really soft. I
usually cut the amount of water and oil in half, though, and I prefer
thyme to dill. YMMV.

It is really delicious served at room temperature, so it travels well.

http://www.slate.com/blogs/browbeat/...lly_melt_.html

On 2015-09-24, Boron Elgar > wrote:

> That is the only bean I grew this year. Delightful.

Which? Blue Lake (green) or haricot verts (fillet)?

nb

On 27 Sep 2015 15:33:55 GMT, notbob > wrote:

>On 2015-09-24, Boron Elgar > wrote:
>
>> That is the only bean I grew this year. Delightful.
>
>Which? Blue Lake (green) or haricot verts (fillet)?
>
>nb

Haricot vert.

On Sun, 27 Sep 2015 10:05:08 -0500, dejamos >
wrote:

>On 9/24/2015 5:08 PM, Je?us wrote:
>
>[snip]
>
>> The recent threads on RFC about green bean casseroles and such sound
>> unappealing to me - since I'm not a fan of green beans - but there
>> was much adulation of the same, so I'm going to have to try it
>> myself whenever I come across a good supply of green beans. I'd like
>> to have my mind changed on green beans...
>>
>
>This recipe might help change your mind. I know that gets said a lot
>and is rarely true, but I have friends who generally do not like green
>beans who have loved these slow-braised green beens. It's dead easy to
>make, too.
>
>While I generally prefer my vegetables to be tender-crisp, for some
>reason it really works here to cook them until they are really soft. I
>usually cut the amount of water and oil in half, though, and I prefer
>thyme to dill. YMMV.
>
>It is really delicious served at room temperature, so it travels well.
>
>http://www.slate.com/blogs/browbeat/...lly_melt_.html

Thanks very much for the recipe, I bookmarked it for when I can get
some green beans. So many people on the group have raved about green
beans used in this way that I have to at least try it. Thanks again.

"dejamos" > wrote in message
...
> On 9/24/2015 5:08 PM, Je�us wrote:
>
> [snip]
>
>> The recent threads on RFC about green bean casseroles and such sound
>> unappealing to me - since I'm not a fan of green beans - but there
>> was much adulation of the same, so I'm going to have to try it
>> myself whenever I come across a good supply of green beans. I'd like
>> to have my mind changed on green beans...
>>
>
> This recipe might help change your mind. I know that gets said a lot and
> is rarely true, but I have friends who generally do not like green beans
> who have loved these slow-braised green beens. It's dead easy to make,
> too.
>
> While I generally prefer my vegetables to be tender-crisp, for some reason
> it really works here to cook them until they are really soft. I usually
> cut the amount of water and oil in half, though, and I prefer thyme to
> dill. YMMV.
>
> It is really delicious served at room temperature, so it travels well.
>
> http://www.slate.com/blogs/browbeat/...lly_melt_.html

Green beans are one food that my family can eat every day with no
complaints. Only thing is, daughter will only eat the canned and no other.
Seems some people have textural issues with green beans. I had a friend who
was not a picky eater who did not like them because of the squeak factor. I
had not noticed until he pointed it out. But the same thing happened for me
when someone pointed out that basketball shoes squeak on the floor. So now
when I eat green beans that are not cooked to mush or try to watch
basketball, I keenly notice the squeak.

I don't know how Bucca Di Beppo does their green beans but they are really
good. Still crispy when cooked and really lemony.

"Jeßus" > wrote in message
...
> On Sun, 27 Sep 2015 10:05:08 -0500, dejamos >
> wrote:
>
>>On 9/24/2015 5:08 PM, Je?us wrote:
>>
>>[snip]
>>
>>> The recent threads on RFC about green bean casseroles and such sound
>>> unappealing to me - since I'm not a fan of green beans - but there
>>> was much adulation of the same, so I'm going to have to try it
>>> myself whenever I come across a good supply of green beans. I'd like
>>> to have my mind changed on green beans...
>>>
>>
>>This recipe might help change your mind. I know that gets said a lot
>>and is rarely true, but I have friends who generally do not like green
>>beans who have loved these slow-braised green beens. It's dead easy to
>>make, too.
>>
>>While I generally prefer my vegetables to be tender-crisp, for some
>>reason it really works here to cook them until they are really soft. I
>>usually cut the amount of water and oil in half, though, and I prefer
>>thyme to dill. YMMV.
>>
>>It is really delicious served at room temperature, so it travels well.
>>
>>http://www.slate.com/blogs/browbeat/...lly_melt_.html
>
> Thanks very much for the recipe, I bookmarked it for when I can get
> some green beans. So many people on the group have raved about green
> beans used in this way that I have to at least try it. Thanks again.

I will try it too but no yogurt.

On 9/27/2015 7:00 PM, Je�us wrote:
> On Sun, 27 Sep 2015 10:05:08 -0500, dejamos >
> wrote:
>
>> On 9/24/2015 5:08 PM, Je?us wrote:
>>
>> [snip]
>>
>>> The recent threads on RFC about green bean casseroles and such sound
>>> unappealing to me - since I'm not a fan of green beans - but there
>>> was much adulation of the same, so I'm going to have to try it
>>> myself whenever I come across a good supply of green beans. I'd like
>>> to have my mind changed on green beans...
>>>
>>
>> This recipe might help change your mind. I know that gets said a lot
>> and is rarely true, but I have friends who generally do not like green
>> beans who have loved these slow-braised green beens. It's dead easy to
>> make, too.
>>
>> While I generally prefer my vegetables to be tender-crisp, for some
>> reason it really works here to cook them until they are really soft. I
>> usually cut the amount of water and oil in half, though, and I prefer
>> thyme to dill. YMMV.
>>
>> It is really delicious served at room temperature, so it travels well.
>>
>> http://www.slate.com/blogs/browbeat/...lly_melt_.html
>
> Thanks very much for the recipe, I bookmarked it for when I can get
> some green beans. So many people on the group have raved about green
> beans used in this way that I have to at least try it. Thanks again.
>
You are welcome. I hope you like it!