[Sca-cooks] Chickpeas, was Duh

[Phil Troy/ G. Tacitus Adamantius]

Also sprach lilinah at earthlink.net:
>Adamantius wrote:
>>On an only marginally related note, the other big Provencale
>>chick-pea-based street food (you generally don't see these on
>>restaurant menus) would be panisse, which is a thick boiled porridge
>>of ground chick peas, which is spread on a plate to cool and
>>solidify, after which it is cut into strips and fried like French
>>fries, in olive oil...
>
>Yeah, this was one of my great disappointments in going to Chez 
>Panisse in Berkeley... they did not serve panisse, of which i had 
>become very fond when i lived in Provence, where they are a Lenten 
>food.
>
>Anahita

Yeah, you'd think, with that name, huh? But Chez Panisse is supposed 
to be one of the greatest restaurants in the history of the field. 
(I've never been there.) And you were disappointed by that?

Adamantius