Flageolet Beans
Flageolet Beans
Any ideas where to buy them?
As always, many thanks in advance...
As always, many thanks in advance...
- Phnom Poon
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Re: Flageolet Beans
ferme de basaac perhaps?
how about fava beans?
I have some liver waiting in the freezer
.
monstra mihi bona!
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Re: Flageolet Beans
Perhaps try the supermarkets where the French go shopping.
Google said to try Thai Huot, and possibly Le Marché near Tuol Tum Poung Market, or online at https://delishop.asia/flageolet-beans-saint-eloi
Google said to try Thai Huot, and possibly Le Marché near Tuol Tum Poung Market, or online at https://delishop.asia/flageolet-beans-saint-eloi
Re: Flageolet Beans
I'll ask the owner there tomorrow, he'll know if they are available.Phnom Poon wrote: ↑Sun Aug 30, 2020 2:26 pmferme de basaac perhaps?
how about fava beans?
I have some liver waiting in the freezer
Cannelloni will do and I can get them at Super Duper.
Not liver - lamb shanks )
Last edited by Doc67 on Sun Aug 30, 2020 5:58 pm, edited 1 time in total.
Re: Flageolet Beans
Thai Huot has a wide selection of dry beans.
Re: Flageolet Beans
Trouble with Thai Huot is you go in for a $3 can of beans and come out with $30 of unintended purchases.Username Taken wrote: ↑Sun Aug 30, 2020 2:26 pm Perhaps try the supermarkets where the French go shopping.
Google said to try Thai Huot, and possibly Le Marché near Tuol Tum Poung Market, or online at https://delishop.asia/flageolet-beans-saint-eloi
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Re: Flageolet Beans
How are you cooking the lamb shanks ?Doc67 wrote: ↑Sun Aug 30, 2020 5:55 pmI'll ask the owner there tomorrow, he'll know if they are available.Phnom Poon wrote: ↑Sun Aug 30, 2020 2:26 pmferme de basaac perhaps?
how about fava beans?
I have some liver waiting in the freezer
Cannelloni will do and I can get them at Super Duper.
Not liver - lamb shanks )
(Asking for a friend. )
Re: Flageolet Beans
Overnight in a red wine, thyme, garlic and rosemary marinade. Today, brown the meat and then in the pot with the marinade and big tin of crushed tomato for about 3 hours (very low). Button mushrooms, shallots and beans added half way.Anchor Moy wrote: ↑Sun Aug 30, 2020 6:07 pmHow are you cooking the lamb shanks ?Doc67 wrote: ↑Sun Aug 30, 2020 5:55 pmI'll ask the owner there tomorrow, he'll know if they are available.Phnom Poon wrote: ↑Sun Aug 30, 2020 2:26 pmferme de basaac perhaps?
how about fava beans?
I have some liver waiting in the freezer
Cannelloni will do and I can get them at Super Duper.
Not liver - lamb shanks )
(Asking for a friend. )
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Re: Flageolet Beans
Please post a photo of the completed dish.Doc67 wrote: ↑Mon Aug 31, 2020 8:00 amOvernight in a red wine, thyme, garlic and rosemary marinade. Today, brown the meat and then in the pot with the marinade and big tin of crushed tomato for about 3 hours (very low). Button mushrooms, shallots and beans added half way.Anchor Moy wrote: ↑Sun Aug 30, 2020 6:07 pmHow are you cooking the lamb shanks ?Doc67 wrote: ↑Sun Aug 30, 2020 5:55 pmI'll ask the owner there tomorrow, he'll know if they are available.Phnom Poon wrote: ↑Sun Aug 30, 2020 2:26 pmferme de basaac perhaps?
how about fava beans?
I have some liver waiting in the freezer
Cannelloni will do and I can get them at Super Duper.
Not liver - lamb shanks )
(Asking for a friend. )
Re: Flageolet Beans
I will.Username Taken wrote: ↑Mon Aug 31, 2020 8:12 amPlease post a photo of the completed dish.Doc67 wrote: ↑Mon Aug 31, 2020 8:00 amOvernight in a red wine, thyme, garlic and rosemary marinade. Today, brown the meat and then in the pot with the marinade and big tin of crushed tomato for about 3 hours (very low). Button mushrooms, shallots and beans added half way.Anchor Moy wrote: ↑Sun Aug 30, 2020 6:07 pmHow are you cooking the lamb shanks ?Doc67 wrote: ↑Sun Aug 30, 2020 5:55 pmI'll ask the owner there tomorrow, he'll know if they are available.Phnom Poon wrote: ↑Sun Aug 30, 2020 2:26 pm
ferme de basaac perhaps?
how about fava beans?
I have some liver waiting in the freezer
Cannelloni will do and I can get them at Super Duper.
Not liver - lamb shanks )
(Asking for a friend. )
Here is a picture of the marinade just now, after I gave it a morning shake about. It's not very appetising to look at but it is in good shape.
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