[Sca-cooks] hummus, STC

[Stefan li Rous]

Back on Oct. 17, 2010, Anne-Marie commented:
<<< yes, please PM me about the actual documentable hummoussy type  
stuff! I've been out of the loop obviously :) >>>

I'm assuming you've already gotten this. For others who might be  
interested, I did recently create this Florilegium file in the FOOD- 
CONDIMENTS section:
hummus-msg (12K) 11/14/10 Modern "hummus" dip is not the same as  
period hummus.

http://www.florilegium.org/files/FOOD-CONDIMENTS/hummus-msg.html

<<< PS if you take goat cheese and cuisinart it with cream cheese in a  
1:1 ratio, you can get a nice spreadable cheesy goo for less money.  
add herby or roasted garlic or even lemon rind if you wish. again, not  
documentable but not horribly agregious, either :) >>>

Do you serve this warm or at room temperature? Not the same as Digby's  
STC, but it does sound good and easy to make. The "regular" STC can be  
rather hard served cold.  This sounds good for non-SCA pot-lucks,  
although I always had Digby's STC go over quite well at these and had  
a number of people ask, or pick up the recipe.

<<< PPS the whole STC phenomenon is one of my favorite interkindgom  
anthropology stories. we do it differently up here in AnTir, and its  
not the "have to have" thing it is elsewhere. but stuffed eggs are.  
neat, huh? >>>

How is it done differently in An Tir?  I remember when Mistress  
Clarissa introduced STC here from the East Kingdom, a few, err, okay a  
little while back. Things can change in 20 years...

Stefan

--------
THLord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
    Mark S. Harris           Austin, Texas          StefanliRous at austin.rr.com
**** See Stefan's Florilegium files at:  http://www.florilegium.org ****