I made this last night. Same sauce proportions, but did it in a
skillet because I was using haricot verts vs regular green beans and
wanted to keep an eye on them as they cooked. Delicious!

http://www.barefeetinthekitchen.com/...ns-recipe.html

Served with pan seared filet mignon (USDA Choice @ 50% off) and Trader
Joe's mushroom lasagna.
http://www.traderjoes.com/images/fea...om-lasagna.jpg


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

In article >,
says...
>
> I made this last night. Same sauce proportions, but did it in a
> skillet because I was using haricot verts vs regular green beans and
> wanted to keep an eye on them as they cooked. Delicious!
>
> http://www.barefeetinthekitchen.com/...ns-recipe.html


Mmm that looks good

Janet UK

Did they squeek?

On Thu, 3 Nov 2016 09:15:57 -0700 (PDT), wrote:

> Did they squeek?

Nope, perfectly cooked... and lack of squeak is one reason why I
prefer haricot verts.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On Thursday, November 3, 2016 at 10:57:05 AM UTC-7, sf wrote:
> On Thu, 3 Nov 2016 09:15:57 -0700 (PDT), wrote:
>
> > Did they squeek?
>
> Nope, perfectly cooked... and lack of squeak is one reason why I
> prefer haricot verts.
>
>
> --
> Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

I guess I'm in a minority, I like squeaky beans.

ImStillMags wrote:
>sf wrote:
>>coltwvu wrote:
>>
>> > Did they squeek?
>>
>> Nope, perfectly cooked... and lack of squeak is one reason why I
>> prefer haricot verts.
>
>I guess I'm in a minority, I like squeaky beans.

Me too. Beans without a squeak sat too long at market or had their
squeak cooked out of them. I grow a lot of green beans, some years I
harvest about a thousand pounds, and several kinds... picking ten
pounds a day is typical, some weeks I pick over 100 pounds... they all
squeak unless they're too long off the plant or over cooked. I give
most away.

On Thursday, November 3, 2016 at 8:55:25 AM UTC-6, sf wrote:
> I made this last night. Same sauce proportions, but did it in a
> skillet because I was using haricot verts vs regular green beans and
> wanted to keep an eye on them as they cooked. Delicious!
>
> http://www.barefeetinthekitchen.com/...ns-recipe.html
>
> Served with pan seared filet mignon (USDA Choice @ 50% off) and Trader
> Joe's mushroom lasagna.
> http://www.traderjoes.com/images/fea...om-lasagna.jpg
>
>
> --
> Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

So you had green beans instead of green beans...big deal.
I tried some sriracha flavored mayonnaise recently...BRACK CHOKE PUKE, what garbage...how anyone can eat that crap is beyond me.
People buy perfectly good steaks and then ruin them with junk condiments and sauces.
=====

On Thu, 3 Nov 2016 11:32:53 -0700 (PDT), Roy >
wrote:

> On Thursday, November 3, 2016 at 8:55:25 AM UTC-6, sf wrote:
> > I made this last night. Same sauce proportions, but did it in a
> > skillet because I was using haricot verts vs regular green beans and
> > wanted to keep an eye on them as they cooked. Delicious!
> >
> > http://www.barefeetinthekitchen.com/...ns-recipe.html
> >
> > Served with pan seared filet mignon (USDA Choice @ 50% off) and Trader
> > Joe's mushroom lasagna.
> > http://www.traderjoes.com/images/fea...om-lasagna.jpg
> >
> >
> > --
> > Avoid cutting yourself when slicing vegetables by getting someone else to hold them.
>
> So you had green beans instead of green beans...big deal.
> I tried some sriracha flavored mayonnaise recently...BRACK CHOKE PUKE, what garbage...how anyone can eat that crap is beyond me.
> People buy perfectly good steaks and then ruin them with junk condiments and sauces.
> =====

Come back when you aren't drunk.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

In article >, Roy
says...
>
> On Thursday, November 3, 2016 at 8:55:25 AM UTC-6, sf wrote:
> > I made this last night. Same sauce proportions, but did it in a
> > skillet because I was using haricot verts vs regular green beans and
> > wanted to keep an eye on them as they cooked. Delicious!
> >
> > http://www.barefeetinthekitchen.com/...ns-recipe.html
> >
> > Served with pan seared filet mignon (USDA Choice @ 50% off) and Trader
> > Joe's mushroom lasagna.
> > http://www.traderjoes.com/images/fea...om-lasagna.jpg
> >
> >
> > --
> > Avoid cutting yourself when slicing vegetables by getting someone else to hold them.
>
> So you had green beans instead of green beans...big deal.

Green beans and haricots verts are only the same thing in France and
maybe in bilingual Canada, Mr ex-grocer. We've been through this before.

> I tried some sriracha flavored mayonnaise recently...BRACK CHOKE PUKE, what garbage...how anyone can eat that crap is beyond me.
> People buy perfectly good steaks and then ruin them with junk condiments and sauces.
> =====

Cheri is not going to approve of the above. She has a rule that you're
entitled not to like something, but you have to be broad-minded about it
and leave room for people who DO like it; each to their own.

"Bruce" > wrote in message
T...
> In article >, Roy
> says...
>>
>> On Thursday, November 3, 2016 at 8:55:25 AM UTC-6, sf wrote:
>> > I made this last night. Same sauce proportions, but did it in a
>> > skillet because I was using haricot verts vs regular green beans and
>> > wanted to keep an eye on them as they cooked. Delicious!
>> >
>> > http://www.barefeetinthekitchen.com/...ns-recipe.html
>> >
>> > Served with pan seared filet mignon (USDA Choice @ 50% off) and Trader
>> > Joe's mushroom lasagna.
>> > http://www.traderjoes.com/images/fea...om-lasagna.jpg
>> >
>> >
>> > --
>> > Avoid cutting yourself when slicing vegetables by getting someone else
>> > to hold them.
>>
>> So you had green beans instead of green beans...big deal.
>
> Green beans and haricots verts are only the same thing in France and
> maybe in bilingual Canada, Mr ex-grocer. We've been through this before.
>
>> I tried some sriracha flavored mayonnaise recently...BRACK CHOKE PUKE,
>> what garbage...how anyone can eat that crap is beyond me.
>> People buy perfectly good steaks and then ruin them with junk condiments
>> and sauces.
>> =====
>
> Cheri is not going to approve of the above. She has a rule that you're
> entitled not to like something, but you have to be broad-minded about it
> and leave room for people who DO like it; each to their own.

But only boring, trolling, nym changing people keep repeating it over and
over like you do, silly boy.

Cheri

In article >, Cheri says...
>
> "Bruce" > wrote in message
> T...
> > In article >, Roy
> > says...
> >>
> >> So you had green beans instead of green beans...big deal.
> >
> > Green beans and haricots verts are only the same thing in France and
> > maybe in bilingual Canada, Mr ex-grocer. We've been through this before.
> >
> >> I tried some sriracha flavored mayonnaise recently...BRACK CHOKE PUKE,
> >> what garbage...how anyone can eat that crap is beyond me.
> >> People buy perfectly good steaks and then ruin them with junk condiments
> >> and sauces.
> >> =====
> >
> > Cheri is not going to approve of the above. She has a rule that you're
> > entitled not to like something, but you have to be broad-minded about it
> > and leave room for people who DO like it; each to their own.
>
> But only boring, trolling, nym changing people keep repeating it over and
> over like you do

You mean like you always calling me "silly boy"?

> , silly boy.

Heh, there you go again!

On Thursday, November 3, 2016 at 4:55:25 AM UTC-10, sf wrote:
> I made this last night. Same sauce proportions, but did it in a
> skillet because I was using haricot verts vs regular green beans and
> wanted to keep an eye on them as they cooked. Delicious!
>
> http://www.barefeetinthekitchen.com/...ns-recipe.html
>
> Served with pan seared filet mignon (USDA Choice @ 50% off) and Trader
> Joe's mushroom lasagna.
> http://www.traderjoes.com/images/fea...om-lasagna.jpg
>
>
> --
> Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

I'd eat that. I don't even like green beans!

On Thu, 3 Nov 2016 13:50:14 -0700 (PDT), dsi1 >
wrote:

> On Thursday, November 3, 2016 at 4:55:25 AM UTC-10, sf wrote:
> > I made this last night. Same sauce proportions, but did it in a
> > skillet because I was using haricot verts vs regular green beans and
> > wanted to keep an eye on them as they cooked. Delicious!
> >
> > http://www.barefeetinthekitchen.com/...ns-recipe.html
> >
> > Served with pan seared filet mignon (USDA Choice @ 50% off) and Trader
> > Joe's mushroom lasagna.
> > http://www.traderjoes.com/images/fea...om-lasagna.jpg
> >
> >
> > --
> > Avoid cutting yourself when slicing vegetables by getting someone else to hold them.
>
> I'd eat that. I don't even like green beans!

By golly, I think you would! The honey and soy sauce brought the heat
level down to that Korean pepper you like so much.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On Thursday, November 3, 2016 at 11:46:48 AM UTC-10, sf wrote:
> On Thu, 3 Nov 2016 13:50:14 -0700 (PDT), dsi1 <dsi1ahoo.com>
> wrote:
>
> > On Thursday, November 3, 2016 at 4:55:25 AM UTC-10, sf wrote:
> > > I made this last night. Same sauce proportions, but did it in a
> > > skillet because I was using haricot verts vs regular green beans and
> > > wanted to keep an eye on them as they cooked. Delicious!
> > >
> > > http://www.barefeetinthekitchen.com/...ns-recipe.html
> > >
> > > Served with pan seared filet mignon (USDA Choice @ 50% off) and Trader
> > > Joe's mushroom lasagna.
> > > http://www.traderjoes.com/images/fea...om-lasagna.jpg
> > >
> > >
> > > --
> > > Avoid cutting yourself when slicing vegetables by getting someone else to hold them.
> >
> > I'd eat that. I don't even like green beans!
>
> By golly, I think you would! The honey and soy sauce brought the heat
> level down to that Korean pepper you like so much.
>
>
> --
> Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

Honey, soy sauce, and chili pepper, are a combination that Koreans love.

On Thursday, November 3, 2016 at 4:07:07 PM UTC-6, dsi1 wrote:
> On Thursday, November 3, 2016 at 11:46:48 AM UTC-10, sf wrote:
> > On Thu, 3 Nov 2016 13:50:14 -0700 (PDT), dsi1 <dsi1ahoo.com>
> > wrote:
> >
> > > On Thursday, November 3, 2016 at 4:55:25 AM UTC-10, sf wrote:
> > > > I made this last night. Same sauce proportions, but did it in a
> > > > skillet because I was using haricot verts vs regular green beans and
> > > > wanted to keep an eye on them as they cooked. Delicious!
> > > >
> > > > http://www.barefeetinthekitchen.com/...ns-recipe.html
> > > >
> > > > Served with pan seared filet mignon (USDA Choice @ 50% off) and Trader
> > > > Joe's mushroom lasagna.
> > > > http://www.traderjoes.com/images/fea...om-lasagna.jpg
> > > >
> > > >
> > > > --
> > > > Avoid cutting yourself when slicing vegetables by getting someone else to hold them.
> > >
> > > I'd eat that. I don't even like green beans!
> >
> > By golly, I think you would! The honey and soy sauce brought the heat
> > level down to that Korean pepper you like so much.
> >
> >
> > --
> > Avoid cutting yourself when slicing vegetables by getting someone else to hold them.
>
> Honey, soy sauce, and chili pepper, are a combination that Koreans love.

Yes, I'd agree with that. Also, their breath sometimes gives that combination away. No problemo, the garlic lovers also give not-so subtle hints of what they had for lunch. Such is life.
=====

On Thursday, November 3, 2016 at 9:48:56 PM UTC-10, Roy wrote:
> On Thursday, November 3, 2016 at 4:07:07 PM UTC-6, dsi1 wrote:
> > On Thursday, November 3, 2016 at 11:46:48 AM UTC-10, sf wrote:
> > > On Thu, 3 Nov 2016 13:50:14 -0700 (PDT), dsi1 <dsi1ahoo.com>
> > > wrote:
> > >
> > > > On Thursday, November 3, 2016 at 4:55:25 AM UTC-10, sf wrote:
> > > > > I made this last night. Same sauce proportions, but did it in a
> > > > > skillet because I was using haricot verts vs regular green beans and
> > > > > wanted to keep an eye on them as they cooked. Delicious!
> > > > >
> > > > > http://www.barefeetinthekitchen.com/...ns-recipe.html
> > > > >
> > > > > Served with pan seared filet mignon (USDA Choice @ 50% off) and Trader
> > > > > Joe's mushroom lasagna.
> > > > > http://www.traderjoes.com/images/fea...om-lasagna.jpg
> > > > >
> > > > >
> > > > > --
> > > > > Avoid cutting yourself when slicing vegetables by getting someone else to hold them.
> > > >
> > > > I'd eat that. I don't even like green beans!
> > >
> > > By golly, I think you would! The honey and soy sauce brought the heat
> > > level down to that Korean pepper you like so much.
> > >
> > >
> > > --
> > > Avoid cutting yourself when slicing vegetables by getting someone else to hold them.
> >
> > Honey, soy sauce, and chili pepper, are a combination that Koreans love.
>
> Yes, I'd agree with that. Also, their breath sometimes gives that combination away. No problemo, the garlic lovers also give not-so subtle hints of what they had for lunch. Such is life.
> =====

They also like sesame seed and garlic. Their breath is mostly the result of eating a tremendous amount of garlic-laden kim chee with every meal. It smells similar to acetone to me. My wife used to have such breath. I loved it!

https://www.youtube.com/watch?v=gWKOUxF-Dso

I pronounce it KOrean, the North KOreans and the South KOreans

In article >,
says...
>
> I pronounce it KOrean, the North KOreans and the South KOreans

How do you pronounce Nevada?