On Mon, 21 Dec 2020 01:55:00 -0800 (PST), Bryan Simmons
> wrote:

>On Thursday, October 8, 2020 at 12:30:29 PM UTC-5, Cindy Hamilton wrote:
>> On Thursday, October 8, 2020 at 1:03:28 PM UTC-4, dsi1 wrote:
>> >
>> > If I want American style fried chicken I don't want to have any of that - just salt and pepper and garlic powder. If I make regular green beans, it's just boiled in salted water or steamed.
>>
>Garlic powder?
>>
>> Many people add bacon or ham. Most of those "many people" overcook the green
>> beans, though.
>>
>Your overcooked is my undercooked.
>>
>> Cindy Hamilton
>
>--Bryan

We grow our green beans, lots of them. Mostly we lightly steam them
so they are still firm, then chill them in the fridge, and then
marinate them in olive oil, fresh squeezed lemon juice, garlic, s'p.
Some we stir fry with garlic and oyster sauce. Some we add to
soups/stews. We really don't care for green beans plainly cooked
until they turn to mush, then may as well buy canned. We also like
Chinese yard long beans, we grow those as well... those are so
prolific that we have to give away most... they truely grow about
three feet long and thinner than regular green beans. Some are green
and some are purple, can't tell which from the seeds, but they taste
the same. They climb on a turkey wire fence but don't place the fence
too close to a wall as they need to be harvested from both sides. Long
beans and my new 16 quart pot for stir frying, much better on a home
gas stove top than a wok:
https://postimg.cc/gallery/SNfsfXB

Kirby Pickling Cukes, Romas, Purple Leaf Crabapple, Greenspire
Ornamental Pear, Sugar Maple, Washington Hawthorn, Wildflower Meadow
after mowing, comes back better:
https://postimg.cc/gallery/RNgSxDr