[Sca-cooks] Trying chickpeas

[david friedman]

Mari de Paxford wrote:

>Food related - One of the few dishes that wasn't a success in our Festival
>encampment was "Chickpeas in Saffron" (roman recipe from Mark Grant's book I
>believe [will give forth details later when I can find the book amidst my
>messy nest]).  The chickpeas had been pre-soaked and cooked up tender , the
>saffron was just right, they were truely nummy but no-one wanted to try
>them. (it's been suggested that they are all only used to green peas and
>thought something evil had occured to them).
>
>Any suggestions on how to introduce this dish around?  Normally these people
>will have a go at just about anything that stands still.

You can take the dish around to your friends saying, "Here, try these
chickpeas! It's a new recipe and I'd like your opinion." At which
point they can say firmly, "I can't eat chickpeas" or ask what
chickpeas are, or whatever. Once you have done this with your closer
friends, it may attract enough attention that others will try it. Or
you can try to introduce things like this in a smaller setting, such
as dinner for half a dozen people in your house, so that when you
bring them to an event some people will have seen them before.

(Or you can ignore me--here, after all, speaks the woman whose
children don't want to try a lot of what she cooks.)

Elizabeth/Betty Cook