[Sca-cooks] Trying chickpeas

ED Reese edreese at m7bedlam.com
Sat May 3 13:24:02 PDT 2003


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Tell them the Romans considered it the ancient viagra?
:-D

Esther

PS Sorry, it's been a long, strange, weird week.

At 02:43 PM 5/2/2003 -0700, you 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
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