[Sca-cooks] Trying chickpeas

[johnna holloway]

I think it's easier to sell food like this if someone is sitting there with
them on  a plate or in a bowl and is just munching them down in front
of everyone else saying "yeah, these are really good. I could eat all of these."
Maybe you need to call them something other than chickpeas and saffron
--- well no calling them
Erebinthoi Knakosymmigeis isn't quite that easy either which is what Mark
Grant calls them.
I see-- how about calling them Athenaeus' Partying Professor's Saffron
Peas? (You have to see how the source is listed to get this joke.)
Do you suppose that would sell the dish?

Johnnae llyn Lewis           Johnna Holloway
(  The almost 13 year
old member of the household doesn't eat my cookin' either at times
and his father still adores mac and cheese out of those blue boxes.)


david friedman wrote:

> 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
>