Green beans with potatoes dressed with a mustard-shallot vinaigrette.
Travels well and is great at room temperature.

So yummy, wish I would have discovered it sooner.
step by step and recipe here.
http://www.kokoscornerblog.com/mycor...-potatoes.html
or
http://tinyurl.com/zxcyw44

@@@@@ Now You're Cooking! Export Format

Green Beans & Fingerling Potatoes W/Mustard Shallot Vinegar

vegetables

2 lbs purple and/or white fingerling potatoes, scrubbed
1 lb green beans, trimmed
1/4 c chopped mixed herbs (such as chives, garlic blossoms, thyme,
mint)
----MUSTARD SHALLOT VINAIGRETTE----
1 1/2 tb dijon mustard
3 tb finely chopped shallots
salt and pepper to taste
1/4 c white wine vinegar
3/4 c extra virgin olive oil

prepare the dressing: in a bowl whisk together all the vinaigrette
ingredients except the oil. slowly add the oil in a stream.
in a large kettle simmer potatoes in salted water to cover until
tender when pierced with a fork, about 10 min, and drain in a large
colander.

in a large saucepan cook beans in 3' salted boiling water over high
heat until crisp-tender, about 3 - 5 min. with tongs or a slotted
spoon transfer beans to colander with potatoes and drain well.
in a large bowl toss together warm potatoes, beans, herbs, dressing,
and salt & pepper to taste. salad may be made 1 day ahead and chilled,
covered.

Notes: Jen on rfc


** Exported from Now You're Cooking! v5.91 **

koko

--

Food is our common ground, a universal experience
James Beard

On Fri, 23 Dec 2016 20:03:05 -0800, koko > wrote:

>
>Green beans with potatoes dressed with a mustard-shallot vinaigrette.
>Travels well and is great at room temperature.
>
>So yummy, wish I would have discovered it sooner.
>step by step and recipe here.
>http://www.kokoscornerblog.com/mycor...-potatoes.html
>or
>http://tinyurl.com/zxcyw44
>
>@@@@@ Now You're Cooking! Export Format
>
>Green Beans & Fingerling Potatoes W/Mustard Shallot Vinegar
>
>vegetables
>
>2 lbs purple and/or white fingerling potatoes, scrubbed
>1 lb green beans, trimmed
>1/4 c chopped mixed herbs (such as chives, garlic blossoms, thyme,
>mint)
>----MUSTARD SHALLOT VINAIGRETTE----
>1 1/2 tb dijon mustard
>3 tb finely chopped shallots
>salt and pepper to taste
>1/4 c white wine vinegar
>3/4 c extra virgin olive oil
>
>prepare the dressing: in a bowl whisk together all the vinaigrette
>ingredients except the oil. slowly add the oil in a stream.
>in a large kettle simmer potatoes in salted water to cover until
>tender when pierced with a fork, about 10 min, and drain in a large
>colander.
>
>in a large saucepan cook beans in 3' salted boiling water over high
>heat until crisp-tender, about 3 - 5 min. with tongs or a slotted
>spoon transfer beans to colander with potatoes and drain well.
>in a large bowl toss together warm potatoes, beans, herbs, dressing,
>and salt & pepper to taste. salad may be made 1 day ahead and chilled,
>covered.
>
>Notes: Jen on rfc
>
>
>** Exported from Now You're Cooking! v5.91 **
>
>koko

thanks for that. I have never experienced beans and potatoes in
vinaigrette, only in a cream sauce. It's nice to have another way.
Janet US

On Fri, 23 Dec 2016 20:03:05 -0800, koko > wrote:

>
>Green beans with potatoes dressed with a mustard-shallot vinaigrette.
>Travels well and is great at room temperature.
>
>So yummy, wish I would have discovered it sooner.
>step by step and recipe here.
>http://www.kokoscornerblog.com/mycor...-potatoes.html
>or
>http://tinyurl.com/zxcyw44
>
>@@@@@ Now You're Cooking! Export Format
>
>Green Beans & Fingerling Potatoes W/Mustard Shallot Vinegar
>
>vegetables
>
>2 lbs purple and/or white fingerling potatoes, scrubbed
>1 lb green beans, trimmed
>1/4 c chopped mixed herbs (such as chives, garlic blossoms, thyme,
>mint)
>----MUSTARD SHALLOT VINAIGRETTE----
>1 1/2 tb dijon mustard
>3 tb finely chopped shallots
>salt and pepper to taste
>1/4 c white wine vinegar
>3/4 c extra virgin olive oil
>
>prepare the dressing: in a bowl whisk together all the vinaigrette
>ingredients except the oil. slowly add the oil in a stream.
>in a large kettle simmer potatoes in salted water to cover until
>tender when pierced with a fork, about 10 min, and drain in a large
>colander.
>
>in a large saucepan cook beans in 3' salted boiling water over high
>heat until crisp-tender, about 3 - 5 min. with tongs or a slotted
>spoon transfer beans to colander with potatoes and drain well.
>in a large bowl toss together warm potatoes, beans, herbs, dressing,
>and salt & pepper to taste. salad may be made 1 day ahead and chilled,
>covered.
>
>Notes: Jen on rfc
>
>
>** Exported from Now You're Cooking! v5.91 **
>
>koko

I was shocked when I saw that photo... was not what I expected...
why'd you bother with pricey fingerling potatoes when they're all
smushed?!?!? Fingerling potatoes are served whole, not even
pared/sliced... otherwise use any cheapo spuds on sale.

On Friday, December 23, 2016 at 6:03:06 PM UTC-10, koko wrote:
> Green beans with potatoes dressed with a mustard-shallot vinaigrette.
> Travels well and is great at room temperature.
>
> So yummy, wish I would have discovered it sooner.
> step by step and recipe here.
> http://www.kokoscornerblog.com/mycor...-potatoes.html
> or
> http://tinyurl.com/zxcyw44
>
> @@@@@ Now You're Cooking! Export Format
>
> Green Beans & Fingerling Potatoes W/Mustard Shallot Vinegar
>
> vegetables
>
> 2 lbs purple and/or white fingerling potatoes, scrubbed
> 1 lb green beans, trimmed
> 1/4 c chopped mixed herbs (such as chives, garlic blossoms, thyme,
> mint)
> ----MUSTARD SHALLOT VINAIGRETTE----
> 1 1/2 tb dijon mustard
> 3 tb finely chopped shallots
> salt and pepper to taste
> 1/4 c white wine vinegar
> 3/4 c extra virgin olive oil
>
> prepare the dressing: in a bowl whisk together all the vinaigrette
> ingredients except the oil. slowly add the oil in a stream.
> in a large kettle simmer potatoes in salted water to cover until
> tender when pierced with a fork, about 10 min, and drain in a large
> colander.
>
> in a large saucepan cook beans in 3' salted boiling water over high
> heat until crisp-tender, about 3 - 5 min. with tongs or a slotted
> spoon transfer beans to colander with potatoes and drain well.
> in a large bowl toss together warm potatoes, beans, herbs, dressing,
> and salt & pepper to taste. salad may be made 1 day ahead and chilled,
> covered.
>
> Notes: Jen on rfc
>
>
> ** Exported from Now You're Cooking! v5.91 **
>
> koko
>
> --
>
> Food is our common ground, a universal experience
> James Beard

I don't care for green beans but the dish looks pretty good. I like most things with potatoes. The dressing looks good - thanks!

dsi1 wrote:
>
> I don't care for green beans but the dish looks pretty good. I like most things with potatoes. The dressing looks good - thanks!

Rather than look up your old post from a few days ago, just know that I
tried your suggestion for a salad dressing the other day since I had all
the ingredients...
mayo
ketchup
honey
nip of sesame oil

It was good and I thank you for the suggestion. :-D

On Saturday, December 24, 2016 at 7:07:30 AM UTC-10, Gary wrote:
> dsi1 wrote:
> >
> > I don't care for green beans but the dish looks pretty good. I like most things with potatoes. The dressing looks good - thanks!
>
> Rather than look up your old post from a few days ago, just know that I
> tried your suggestion for a salad dressing the other day since I had all
> the ingredients...
> mayo
> ketchup
> honey
> nip of sesame oil
>
> It was good and I thank you for the suggestion. :-D

The restaurant down the street makes a great spinach salad. The dressing is dead simple - just fresh squeezed juice of orange, vinegar, ginger, and sugar. Merry Christmas!

http://www.houseofannie.com/pah-kes-...urant-kaneohe/

On Fri, 23 Dec 2016 22:54:01 -0700, U.S. Janet B. >
wrote:

>On Fri, 23 Dec 2016 20:03:05 -0800, koko > wrote:
>
>>
>>Green beans with potatoes dressed with a mustard-shallot vinaigrette.
>>Travels well and is great at room temperature.
>>
>>So yummy, wish I would have discovered it sooner.
>>step by step and recipe here.
>>http://www.kokoscornerblog.com/mycor...-potatoes.html
>>or
>>http://tinyurl.com/zxcyw44
>>
>>@@@@@ Now You're Cooking! Export Format
>>
>>Green Beans & Fingerling Potatoes W/Mustard Shallot Vinegar
snippage
>
>thanks for that. I have never experienced beans and potatoes in
>vinaigrette, only in a cream sauce. It's nice to have another way.
>Janet US

You are welcome. I hope you try it it's really good.

koko

--

Food is our common ground, a universal experience
James Beard

On Sat, 24 Dec 2016 09:03:30 -0800 (PST), dsi1 >
wrote:

>On Friday, December 23, 2016 at 6:03:06 PM UTC-10, koko wrote:
>> Green beans with potatoes dressed with a mustard-shallot vinaigrette.
>> Travels well and is great at room temperature.
>>
>> So yummy, wish I would have discovered it sooner.
>> step by step and recipe here.
>> http://www.kokoscornerblog.com/mycor...-potatoes.html
>> or
>> http://tinyurl.com/zxcyw44
>>
>> @@@@@ Now You're Cooking! Export Format
>>
>> Green Beans & Fingerling Potatoes W/Mustard Shallot Vinegar

snippage
>
>I don't care for green beans but the dish looks pretty good. I like most things with potatoes. The dressing looks good - thanks!

You are welcome. How about using rapini? I was thinking the next time
I made it I'd use rapini would be good for a change from the green
beans.

koko

--

Food is our common ground, a universal experience
James Beard

On Sat, 24 Dec 2016 10:02:53 -0800, koko > wrote:

>On Fri, 23 Dec 2016 22:54:01 -0700, U.S. Janet B. >
>wrote:
>
>>On Fri, 23 Dec 2016 20:03:05 -0800, koko > wrote:
>>
>>>
>>>Green beans with potatoes dressed with a mustard-shallot vinaigrette.
>>>Travels well and is great at room temperature.
>>>
>>>So yummy, wish I would have discovered it sooner.
>>>step by step and recipe here.
>>>http://www.kokoscornerblog.com/mycor...-potatoes.html
>>>or
>>>http://tinyurl.com/zxcyw44
>>>
>>>@@@@@ Now You're Cooking! Export Format
>>>
>>>Green Beans & Fingerling Potatoes W/Mustard Shallot Vinegar
>snippage
>>
>>thanks for that. I have never experienced beans and potatoes in
>>vinaigrette, only in a cream sauce. It's nice to have another way.
>>Janet US
>
>You are welcome. I hope you try it it's really good.
>
>koko

I just got to thinking -- that's what Salad Nicoise is all about. It's
potatoes and green beans and vinaigrette. I'm sure I will love your
dish
Janet US

On 2016-12-24 1:22 PM, U.S. Janet B. wrote:
> On Sat, 24 Dec 2016 10:02:53 -0800, koko > wrote:
>
>> On Fri, 23 Dec 2016 22:54:01 -0700, U.S. Janet B. >
>> wrote:
>>
>>> On Fri, 23 Dec 2016 20:03:05 -0800, koko > wrote:
>>>
>>>>
>>>> Green beans with potatoes dressed with a mustard-shallot vinaigrette.
>>>> Travels well and is great at room temperature.
>>>>
>>>> So yummy, wish I would have discovered it sooner.
>>>> step by step and recipe here.
>>>> http://www.kokoscornerblog.com/mycor...-potatoes.html
>>>> or
>>>> http://tinyurl.com/zxcyw44
>>>>
>>>> @@@@@ Now You're Cooking! Export Format
>>>>
>>>> Green Beans & Fingerling Potatoes W/Mustard Shallot Vinegar
>> snippage
>>>
>>> thanks for that. I have never experienced beans and potatoes in
>>> vinaigrette, only in a cream sauce. It's nice to have another way.
>>> Janet US
>>
>> You are welcome. I hope you try it it's really good.
>>
>> koko
>
> I just got to thinking -- that's what Salad Nicoise is all about. It's
> potatoes and green beans and vinaigrette. I'm sure I will love your
> dish


Salad Nicoise is a little more than that. It is boiled potatoes, green
beans, tomato, hard boiled eggs, lettuce and tuna (preferably
grilled),black olives and a mustard vinagrette. IMO is is the only salad
that I think is worthy of being a meal in itself.

Use squeaky green beans.

On Sat, 24 Dec 2016 13:31:51 -0500, Dave Smith
> wrote:

>On 2016-12-24 1:22 PM, U.S. Janet B. wrote:
>> On Sat, 24 Dec 2016 10:02:53 -0800, koko > wrote:
>>
>>> On Fri, 23 Dec 2016 22:54:01 -0700, U.S. Janet B. >
>>> wrote:
>>>
>>>> On Fri, 23 Dec 2016 20:03:05 -0800, koko > wrote:
>>>>
>>>>>
>>>>> Green beans with potatoes dressed with a mustard-shallot vinaigrette.
>>>>> Travels well and is great at room temperature.
>>>>>
>>>>> So yummy, wish I would have discovered it sooner.
>>>>> step by step and recipe here.
>>>>> http://www.kokoscornerblog.com/mycor...-potatoes.html
>>>>> or
>>>>> http://tinyurl.com/zxcyw44
>>>>>
>>>>> @@@@@ Now You're Cooking! Export Format
>>>>>
>>>>> Green Beans & Fingerling Potatoes W/Mustard Shallot Vinegar
>>> snippage
>>>>
>>>> thanks for that. I have never experienced beans and potatoes in
>>>> vinaigrette, only in a cream sauce. It's nice to have another way.
>>>> Janet US
>>>
>>> You are welcome. I hope you try it it's really good.
>>>
>>> koko
>>
>> I just got to thinking -- that's what Salad Nicoise is all about. It's
>> potatoes and green beans and vinaigrette. I'm sure I will love your
>> dish
>
>
>Salad Nicoise is a little more than that. It is boiled potatoes, green
>beans, tomato, hard boiled eggs, lettuce and tuna (preferably
>grilled),black olives and a mustard vinagrette. IMO is is the only salad
>that I think is worthy of being a meal in itself.
>

Yes, I do know. Did you have to look it up?
Janet US

On 2016-12-24 2:31 PM, U.S. Janet B. wrote:
> On Sat, 24 Dec 2016 13:31:51 -0500, Dave Smith
> > wrote:
>
>> On 2016-12-24 1:22 PM, U.S. Janet B. wrote:
>>> On Sat, 24 Dec 2016 10:02:53 -0800, koko > wrote:
>>>
>>>> On Fri, 23 Dec 2016 22:54:01 -0700, U.S. Janet B. >
>>>> wrote:
>>>>
>>>>> On Fri, 23 Dec 2016 20:03:05 -0800, koko > wrote:
>>>>>
>>>>>>
>>>>>> Green beans with potatoes dressed with a mustard-shallot vinaigrette.
>>>>>> Travels well and is great at room temperature.
>>>>>>
>>>>>> So yummy, wish I would have discovered it sooner.
>>>>>> step by step and recipe here.
>>>>>> http://www.kokoscornerblog.com/mycor...-potatoes.html
>>>>>> or
>>>>>> http://tinyurl.com/zxcyw44
>>>>>>
>>>>>> @@@@@ Now You're Cooking! Export Format
>>>>>>
>>>>>> Green Beans & Fingerling Potatoes W/Mustard Shallot Vinegar
>>>> snippage
>>>>>
>>>>> thanks for that. I have never experienced beans and potatoes in
>>>>> vinaigrette, only in a cream sauce. It's nice to have another way.
>>>>> Janet US
>>>>
>>>> You are welcome. I hope you try it it's really good.
>>>>
>>>> koko
>>>
>>> I just got to thinking -- that's what Salad Nicoise is all about. It's
>>> potatoes and green beans and vinaigrette. I'm sure I will love your
>>> dish
>>
>>
>> Salad Nicoise is a little more than that. It is boiled potatoes, green
>> beans, tomato, hard boiled eggs, lettuce and tuna (preferably
>> grilled),black olives and a mustard vinagrette. IMO is is the only salad
>> that I think is worthy of being a meal in itself.
>>
>
> Yes, I do know. Did you have to look it up?
>

Only to confirm the mustard. I have had it and it is delicious

On Saturday, December 24, 2016 at 11:03:33 AM UTC-6, dsi1 wrote:
>
> I don't care for green beans but the dish looks pretty good.
>
>
Green beans are one of my favorite vegetables and just curious
as to why you don't like them. Texture, too 'green' tasting,
etc.?

In article >, U.S. Janet B.
says...
>
> On Sat, 24 Dec 2016 10:02:53 -0800, koko > wrote:
>
> >On Fri, 23 Dec 2016 22:54:01 -0700, U.S. Janet B. >
> >wrote:
> >
> >>thanks for that. I have never experienced beans and potatoes in
> >>vinaigrette, only in a cream sauce. It's nice to have another way.
> >>Janet US
> >
> >You are welcome. I hope you try it it's really good.
> >
> I just got to thinking -- that's what Salad Nicoise

Salade niçoise.

On Sun, 25 Dec 2016 20:38:32 +1100, Bruce >
wrote:

>In article >, U.S. Janet B.
>says...
>>
>> On Sat, 24 Dec 2016 10:02:53 -0800, koko > wrote:
>>
>> >On Fri, 23 Dec 2016 22:54:01 -0700, U.S. Janet B. >
>> >wrote:
>> >
>> >>thanks for that. I have never experienced beans and potatoes in
>> >>vinaigrette, only in a cream sauce. It's nice to have another way.
>> >>Janet US
>> >
>> >You are welcome. I hope you try it it's really good.
>> >
>> I just got to thinking -- that's what Salad Nicoise
>
>Salade niçoise.

http://www.epicurious.com/recipes/fo...-nicoise-15533

On Saturday, December 24, 2016 at 8:06:34 AM UTC-10, koko wrote:
> On Sat, 24 Dec 2016 09:03:30 -0800 (PST), dsi1 <dsi1yahoo.com>
> wrote:
>
> >On Friday, December 23, 2016 at 6:03:06 PM UTC-10, koko wrote:
> >> Green beans with potatoes dressed with a mustard-shallot vinaigrette.
> >> Travels well and is great at room temperature.
> >>
> >> So yummy, wish I would have discovered it sooner.
> >> step by step and recipe here.
> >> http://www.kokoscornerblog.com/mycor...-potatoes.html
> >> or
> >> http://tinyurl.com/zxcyw44
> >>
> >> @@@@@ Now You're Cooking! Export Format
> >>
> >> Green Beans & Fingerling Potatoes W/Mustard Shallot Vinegar
>
> snippage
> >
> >I don't care for green beans but the dish looks pretty good. I like most things with potatoes. The dressing looks good - thanks!
>
> You are welcome. How about using rapini? I was thinking the next time
> I made it I'd use rapini would be good for a change from the green
> beans.
>
> koko
>
> --
>
> Food is our common ground, a universal experience
> James Beard

Choy sum is similar, that would be OK. I would like to try it with green beans though.

On Saturday, December 24, 2016 at 10:39:22 AM UTC-10, wrote:
> On Saturday, December 24, 2016 at 11:03:33 AM UTC-6, dsi1 wrote:
> >
> > I don't care for green beans but the dish looks pretty good.
> >
> >
> Green beans are one of my favorite vegetables and just curious
> as to why you don't like them. Texture, too 'green' tasting,
> etc.?

I can't say. When I was growing up the only green beans we had was canned. Those mushy things might account for my dislike. I like the green beans in a Chinese stir fried dish though.

On 2016-12-26 8:50 PM, dsi1 wrote:
> On Saturday, December 24, 2016 at 10:39:22 AM UTC-10, wrote:
>> On Saturday, December 24, 2016 at 11:03:33 AM UTC-6, dsi1 wrote:
>>>
>>> I don't care for green beans but the dish looks pretty good.
>>>
>>>
>> Green beans are one of my favorite vegetables and just curious
>> as to why you don't like them. Texture, too 'green' tasting,
>> etc.?
>
> I can't say. When I was growing up the only green beans we had was canned. Those mushy things might account for my dislike. I like the green beans in a Chinese stir fried dish though.
>

I guess I had a much different experience with green beans. My father
always had a small vegetable garden and grew lots of green beans. Fresh
beans are really tasty. I never cared for canned beans. Frozen beans
were better than canned, but s but of a disappointment after fresh.

On Monday, December 26, 2016 at 4:31:30 PM UTC-10, Dave Smith wrote:
> On 2016-12-26 8:50 PM, dsi1 wrote:
> > On Saturday, December 24, 2016 at 10:39:22 AM UTC-10, wrote:
> >> On Saturday, December 24, 2016 at 11:03:33 AM UTC-6, dsi1 wrote:
> >>>
> >>> I don't care for green beans but the dish looks pretty good.
> >>>
> >>>
> >> Green beans are one of my favorite vegetables and just curious
> >> as to why you don't like them. Texture, too 'green' tasting,
> >> etc.?
> >
> > I can't say. When I was growing up the only green beans we had was canned. Those mushy things might account for my dislike. I like the green beans in a Chinese stir fried dish though.
> >
>
> I guess I had a much different experience with green beans. My father
> always had a small vegetable garden and grew lots of green beans. Fresh
> beans are really tasty. I never cared for canned beans. Frozen beans
> were better than canned, but s but of a disappointment after fresh.

You're probably right about this.

On Mon, 26 Dec 2016 19:41:00 -0800 (PST), dsi1 >
wrote:

>On Monday, December 26, 2016 at 4:31:30 PM UTC-10, Dave Smith wrote:
>> On 2016-12-26 8:50 PM, dsi1 wrote:
>> > On Saturday, December 24, 2016 at 10:39:22 AM UTC-10, wrote:
>> >> On Saturday, December 24, 2016 at 11:03:33 AM UTC-6, dsi1 wrote:
>> >>>
>> >>> I don't care for green beans but the dish looks pretty good.
>> >>>
>> >>>
>> >> Green beans are one of my favorite vegetables and just curious
>> >> as to why you don't like them. Texture, too 'green' tasting,
>> >> etc.?
>> >
>> > I can't say. When I was growing up the only green beans we had was canned. Those mushy things might account for my dislike. I like the green beans in a Chinese stir fried dish though.
>> >
>>
>> I guess I had a much different experience with green beans. My father
>> always had a small vegetable garden and grew lots of green beans. Fresh
>> beans are really tasty. I never cared for canned beans. Frozen beans
>> were better than canned, but s but of a disappointment after fresh.
>
>You're probably right about this.

Fresh beans are not nesecessarlly wonderful. They are a pain to
harvest and don't all grow at the same rate. I grow a lot of green
beans, in season I pick about ten pounds a day. I give most away, I
can't use them all. Of late I plant a lot less. I actually prefer
frozen green beans.

On Monday, December 26, 2016 at 9:31:30 PM UTC-5, Dave Smith wrote:
> On 2016-12-26 8:50 PM, dsi1 wrote:
> > On Saturday, December 24, 2016 at 10:39:22 AM UTC-10, wrote:
> >> On Saturday, December 24, 2016 at 11:03:33 AM UTC-6, dsi1 wrote:
> >>>
> >>> I don't care for green beans but the dish looks pretty good.
> >>>
> >>>
> >> Green beans are one of my favorite vegetables and just curious
> >> as to why you don't like them. Texture, too 'green' tasting,
> >> etc.?
> >
> > I can't say. When I was growing up the only green beans we had was canned.
> > Those mushy things might account for my dislike. I like the green beans in
> > a Chinese stir fried dish though.
> >
>
> I guess I had a much different experience with green beans. My father
> always had a small vegetable garden and grew lots of green beans. Fresh
> beans are really tasty. I never cared for canned beans. Frozen beans
> were better than canned, but s but of a disappointment after fresh.

We always had canned green beans when I was a kid. They were one
of the very, very few vegetables I would eat. I doused them with
vinegar and preferred them cold.

Nowadays, fresh green beans are da bomb (and the only ones I'll use
for Nicoise), but I'll settle for frozen. I cook them just past the
point of squeaking.

Cindy Hamilton

"Cindy Hamilton" wrote in message
...

On Monday, December 26, 2016 at 9:31:30 PM UTC-5, Dave Smith wrote:
> On 2016-12-26 8:50 PM, dsi1 wrote:
> > On Saturday, December 24, 2016 at 10:39:22 AM UTC-10,
> > wrote:
> >> On Saturday, December 24, 2016 at 11:03:33 AM UTC-6, dsi1 wrote:
> >>>
> >>> I don't care for green beans but the dish looks pretty good.
> >>>
> >>>
> >> Green beans are one of my favorite vegetables and just curious
> >> as to why you don't like them. Texture, too 'green' tasting,
> >> etc.?
> >
> > I can't say. When I was growing up the only green beans we had was
> > canned.
> > Those mushy things might account for my dislike. I like the green beans
> > in
> > a Chinese stir fried dish though.
> >
>
> I guess I had a much different experience with green beans. My father
> always had a small vegetable garden and grew lots of green beans. Fresh
> beans are really tasty. I never cared for canned beans. Frozen beans
> were better than canned, but s but of a disappointment after fresh.

We always had canned green beans when I was a kid. They were one
of the very, very few vegetables I would eat. I doused them with
vinegar and preferred them cold.

Nowadays, fresh green beans are da bomb (and the only ones I'll use
for Nicoise), but I'll settle for frozen. I cook them just past the
point of squeaking.

Cindy Hamilton

========================

I grow green beans and like Sheldon says, they grow at differing rates. I
certainly don't grow the huge numbers he talks about though.

I've never had canned beans and I am not keen on frozen so I stick with
growing them.



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

On 1/1/2017 6:49 PM, l not -l wrote:
> On 23-Dec-2016, koko > wrote:
>
>> Green beans with potatoes dressed with a mustard-shallot vinaigrette.
>> Travels well and is great at room temperature.
>>
>> So yummy,
>
> Looked good enough to eat; so, I will. I'm waiting for the roasted chicken
> to finish before dinner is served. However, it's the cooks duty to taste
> before serving. I've had several tastings of the potato/green-bean dish and
> it is YUMMY!. I made a couple of alterations to accommodate items on-hand.
> For potatoes I used Sunrise Medley One-Bite potatoes and substituted rice
> vinegar for the white wine vinegar.
>
> http://www.tastefulselections.com/pr...#SunriseMedley
>
>
I'm not even talking about Campbell's bean casserole here... I recall a
dish that calls for fresh green string beans. And new potatoes, boiled.

It's a southern US dish, served smothered with a simple white sauce made
with butter or some sort of fat. I believe it's called "creamers [the
potatoes] and beans", although I can't find a current reference for it.
My mother introduced me to the dish when I came to visit in the early
90's. We were grocery shopping together and she said "Oh, we need to
make creamers & beans!" Uh, what? We need to buy some new potatoes and
fresh string beans. Okay.

I wasn't impressed by the dish then, and am not likely to be impressed
by potatoes and beans again.

Jill

Ha, I am just the opposite of dsi and Dave. I grew up with canned green beans (most of the
time) because we lived on a farm, and Mom canned lots of veggies. I love canned green
beans and don't like fresh or frozen ones at all. ;-))

N.

On Sunday, January 1, 2017 at 8:16:53 PM UTC-6, Nancy2 wrote:
>
> Ha, I am just the opposite of dsi and Dave. I grew up with canned green beans (most of the
> time) because we lived on a farm, and Mom canned lots of veggies. I love canned green
> beans and don't like fresh or frozen ones at all. ;-))
>
> N.
>
>
I was raised on home canned or grocery store canned green beans
and love them; green beans are my favorite green vegetable. A
couple of times I've cooked the frozen variety but they always
look like they've come through a tornado. For reason I can't
seem to leave them alone and stir them too much and too often;
canned green beans don't suffer this fate from me.

_ _
\0/

On Sun, 1 Jan 2017 23:49:49 GMT, "l not -l" > wrote:

>
>On 23-Dec-2016, koko > wrote:
>
>> Green beans with potatoes dressed with a mustard-shallot vinaigrette.
>> Travels well and is great at room temperature.
>>
>> So yummy,
>
>Looked good enough to eat; so, I will. I'm waiting for the roasted chicken
>to finish before dinner is served. However, it's the cooks duty to taste
>before serving. I've had several tastings of the potato/green-bean dish and
>it is YUMMY!. I made a couple of alterations to accommodate items on-hand.
> For potatoes I used Sunrise Medley One-Bite potatoes and substituted rice
>vinegar for the white wine vinegar.
>
>http://www.tastefulselections.com/pr...#SunriseMedley

So glad you like it. The potato medley looks great, I think I'll use
those the next time I make it.

koko

--

Food is our common ground, a universal experience
James Beard

On Sunday, January 1, 2017 at 9:16:53 PM UTC-5, Nancy2 wrote:
> Ha, I am just the opposite of dsi and Dave. I grew up with canned green beans (most of the
> time) because we lived on a farm, and Mom canned lots of veggies. I love canned green
> beans and don't like fresh or frozen ones at all. ;-))
>
> N.

Everybody's different. I dislike canned green beans (and almost all
canned vegetables) because they're overcooked right out of the can.

Cindy Hamilton

Cindy Hamilton wrote:
>
> On Sunday, January 1, 2017 at 9:16:53 PM UTC-5, Nancy2 wrote:
> > Ha, I am just the opposite of dsi and Dave. I grew up with canned green beans (most of the
> > time) because we lived on a farm, and Mom canned lots of veggies. I love canned green
> > beans and don't like fresh or frozen ones at all. ;-))
> >
> > N.
>
> Everybody's different. I dislike canned green beans (and almost all
> canned vegetables) because they're overcooked right out of the can.

Notice though, Nancy2 was talking about home-canned. That's quite a bit
different (and much better, imo) than commercially canned beans.

On Monday, January 2, 2017 at 8:26:55 AM UTC-5, Gary wrote:
> Cindy Hamilton wrote:
> >
> > On Sunday, January 1, 2017 at 9:16:53 PM UTC-5, Nancy2 wrote:
> > > Ha, I am just the opposite of dsi and Dave. I grew up with canned green beans (most of the
> > > time) because we lived on a farm, and Mom canned lots of veggies. I love canned green
> > > beans and don't like fresh or frozen ones at all. ;-))
> > >
> > > N.
> >
> > Everybody's different. I dislike canned green beans (and almost all
> > canned vegetables) because they're overcooked right out of the can.
>
> Notice though, Nancy2 was talking about home-canned. That's quite a bit
> different (and much better, imo) than commercially canned beans.

Doesn't matter. The minute they're cooked more than tender-crisp
and toothsome, I'm out.

Cindy Hamilton

On 1/2/2017 9:30 AM, Cindy Hamilton wrote:
> On Monday, January 2, 2017 at 8:26:55 AM UTC-5, Gary wrote:
>> Cindy Hamilton wrote:
>>>
>>> On Sunday, January 1, 2017 at 9:16:53 PM UTC-5, Nancy2 wrote:
>>>> Ha, I am just the opposite of dsi and Dave. I grew up with canned green beans (most of the
>>>> time) because we lived on a farm, and Mom canned lots of veggies. I love canned green
>>>> beans and don't like fresh or frozen ones at all. ;-))
>>>>
>>>> N.
>>>
>>> Everybody's different. I dislike canned green beans (and almost all
>>> canned vegetables) because they're overcooked right out of the can.
>>
>> Notice though, Nancy2 was talking about home-canned. That's quite a bit
>> different (and much better, imo) than commercially canned beans.
>
> Doesn't matter. The minute they're cooked more than tender-crisp
> and toothsome, I'm out.
>
> Cindy Hamilton
>
And again, everyone is different. What some people call "tender-crisp"
is usually closer to "raw". I don't want my vegetables cooked to death
but I also don't want them to be crisp. Tender is the keyword.

Jill

On 2017-01-02 10:25 AM, jmcquown wrote:
> On 1/2/2017 9:30 AM, Cindy Hamilton wrote:
>> On Monday, January 2, 2017 at 8:26:55 AM UTC-5, Gary wrote:
>>> Cindy Hamilton wrote:
>>>>
>>>> On Sunday, January 1, 2017 at 9:16:53 PM UTC-5, Nancy2 wrote:
>>>>> Ha, I am just the opposite of dsi and Dave. I grew up with canned
>>>>> green beans (most of the
>>>>> time) because we lived on a farm, and Mom canned lots of veggies.
>>>>> I love canned green
>>>>> beans and don't like fresh or frozen ones at all. ;-))
>>>>>
>>>>> N.
>>>>
>>>> Everybody's different. I dislike canned green beans (and almost all
>>>> canned vegetables) because they're overcooked right out of the can.
>>>
>>> Notice though, Nancy2 was talking about home-canned. That's quite a bit
>>> different (and much better, imo) than commercially canned beans.
>>
>> Doesn't matter. The minute they're cooked more than tender-crisp
>> and toothsome, I'm out.
>>
>> Cindy Hamilton
>>
> And again, everyone is different. What some people call "tender-crisp"
> is usually closer to "raw". I don't want my vegetables cooked to death
> but I also don't want them to be crisp. Tender is the keyword.
>

One exception to that might me Brussels Sprouts. I like them when they
still have a slight bit of crunch to them. I would probably like them to
be cooked just a little more than that, but they still have great
flavour, and it doesn't take too much more cooking to turn than good
flavour into the nastiness of overcooks BS.

Nancy2 wrote in rec.food.cooking:

> Ha, I am just the opposite of dsi and Dave. I grew up with canned
> green beans (most of the time) because we lived on a farm, and Mom
> canned lots of veggies. I love canned green beans and don't like
> fresh or frozen ones at all. ;-))
>
> N.

LOL! I consider them 2 separate food groups and like them both. Not as
fond of frozen as fresh so if out of fresh, opt for canned.

--

On Monday, January 2, 2017 at 9:25:45 AM UTC-6, Jill McQuown wrote:
> >
> > Doesn't matter. The minute they're cooked more than tender-crisp
> > and toothsome, I'm out.
> >
> > Cindy Hamilton
> >
> And again, everyone is different. What some people call "tender-crisp"
> is usually closer to "raw". I don't want my vegetables cooked to death
> but I also don't want them to be crisp. Tender is the keyword.
>
> Jill
>
>
Yes!

On 1/2/2017 5:11 PM, wrote:
> On Monday, January 2, 2017 at 9:25:45 AM UTC-6, Jill McQuown wrote:
>>>
>>> Doesn't matter. The minute they're cooked more than tender-crisp
>>> and toothsome, I'm out.
>>>
>>> Cindy Hamilton
>>>
>> And again, everyone is different. What some people call "tender-crisp"
>> is usually closer to "raw". I don't want my vegetables cooked to death
>> but I also don't want them to be crisp. Tender is the keyword.
>>
>> Jill
>>
>>
> Yes!
>
Nice to know someone agrees with me.

Jill