[Sca-cooks] hummus, STC
Stefan li Rous
StefanliRous at austin.rr.com
Fri May 13 01:18:35 PDT 2011
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 ****
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