Jon and Greg a share pet peeve: undercooked green beans in restaurants. "I think they wave a match near them to pretend to warm them up," says Greg. He prefers beans cooked just enough to bring out their flavor, but not so much as to create what Jon calls "the sodden cabbage effect." Greg recommends basil pesto or miso as flavoring for blanched or sautéed green beans. Jon wonders where the strings in stringbeans have gone.
(Broadcast: "The Food Guys," 9/11/16 and 9/15/16. Listen weekly on the radio at 11:50 a.m. Sundays and again at 4:54 p.m. Thursdays, or via podcast.)
