Subj : Today in History - 1799
To   : All
From : Dave Drum
Date : Sat Jul 15 2023 04:39:00

15 July 1799 - THE KEY TO UNLOCKING ANCIENT HIEROGLYPHS IS FOUND IN
EGYPT: A large slab inscribed with three different languages, including
hieroglyphics and Ancient Greek, is discovered by a soldier in
Napoleon's Egyptian campaign. Once part of a monument from 196 BCE, the
Rosetta Stone will be the modern world's key to deciphering ancient
Egyptian hieroglyphics.

The Rosetta Stone is a stele composed of granodiorite inscribed with
three versions of a decree issued in Memphis, Egypt, in 196 BC during
the Ptolemaic dynasty on behalf of King Ptolemy V Epiphanes. The top and
middle texts are in Ancient Egyptian using hieroglyphic and Demotic
scripts respectively, while the bottom is in Ancient Greek. The decree
has only minor differences between the three versions, making the
Rosetta Stone key to deciphering the Egyptian scripts.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Macaroni & Cheese w/Cauliflower, Tuna & Egyptian Roumy Ch
 Categories: Seafood, Pasta, Vegetables, Cheese, Dairy
      Yield: 5 Servings
 
    1/2 lb (225 g) small to medium-size
           - pasta; any kind you like
      2 lb (900 g) head of cauliflower;
           - in bite-sized florets
    200 g  (7 oz) sharp white Cheddar;
           - shredded
     80 g  (3 oz) Egyptian Roumy cheese
           - grated *
  2 1/2 tb Neutral-flavored oil
      1 lg Onion; fine diced
      2 lg Cloves garlic; crushed
      1 tb Minced fresh rosemary
           +=OR=+
      1 ts Dried rosemary leaves
  3 1/2 tb All-purpose flour
      3 c  (710 ml) milk; room temp
  1 1/2 ts Worcestershire sauce
    1/2 ts Salt
    1/4 ts Black pepper
      6 oz (170 g) can tuna in water;
           - drained
    1/2 c  Chopped fresh parsley
           Butter; to grease casserole
 
  Cook the pasta to al dente according to the package
  directions; set aside.
  
  Bring a pot of salted water up to a rolling boil. Add the
  cauliflower and cook until fork-tender, about 5 minutes;
  drain and set aside.
  
  Toss together the white Cheddar and Egyptian Roumy cheeses
  in a bowl; measure out 3/4 cup and reserve it for topping.
  
  Add the oil to a medium-large pot over medium-high heat.
  Add the onion and cook until softened, but not browned,
  about 5 minutes, stirring occasionally. Turn the heat down
  to medium and add the garlic and rosemary; cook 1 minute
  more, stirring constantly.
  
  Whisk in the flour and cook 1 minute, then gradually whisk
  in the milk; stir in the Worcestershire sauce, salt, and
  black pepper. Bring to gentle boil, stirring constantly,
  and then remove from heat.
  
  Whisk in the cheese (except the reserved 3/4 cup for
  topping) until smooth. Stir in the pasta, cauliflower,
  tuna, and parsley. Taste and add additional salt and black
  pepper as desired.
  
  Preheat the broiler and butter a 9 by 13-inch baking dish.
  Pour the pasta mixture into the dish and sprinkle the
  reserved 3/4 cup of cheese on top.
  
  Broil until the cheese melts and serve warm.
  
  * Substitute for Egyptian Roumy Cheese: If you can't find
  Roumy, Pecorino Romano is a great sub.
  
  FREEZING: This casserole freezes and re-heats well! I like
  to thaw it overnight, and then re-heat it in a 350-|F/175-|C
  oven (covered with foil) until warm throughout (about 20
  minutes).

  from An Edible Mosaic
  
  Yield: 4 to 6 servings
  
  RECIPE FROM: http://www.simplyrecipes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Ancient Egyptians passing gas are Toots Uncommon
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