Ancient Scrolls from Almost 2,000 Years AgoHow you doin’? In my last book I talked about the importance to mankind of food and drink to culture. “The Anthropology of Man Can Be Traced More Accurately Through the Foods & Beverages Of Time Rather Than Just The Richness Of Art, The Prose Of Literature, The Rhythm Of Music Or The Structure Of Architecture.” Well, listen up… an ancient scroll from almost 2,000 years ago has finally been decoded. Quite the step up from the bits of hieroglyphics we ‘learned’ in high school Ancient Egypt classes, this task needed the help of artificial intelligence (AI) to be worked out. The Herculaneum papyri are made up of about 1,800 scrolls and ended up buried in ash after Mount Vesuvius erupted in 79AD. These scrolls were excavated from an ancient Roman villa, but it’s been an absolute slog trying to unroll and read them. So, the Vesuvius Challenge was set up in March 2023 to try and decode them, offering a mega prize pot of $1million to crack the code. Papyrologists (yes, they’re a real thing) worked with the contest, believing the Roman scroll contains ‘never-before-seen text from antiquity’. Might it be politics, religion, pros, poetry or maybe something else? Three students managed to read 15 columns in a scroll, helped out by AI-powered coding machines. Youssef Nader in Germany, Luke Farritor in the US, and Julian Schilliger in Switzerland will get to share the $700,000 prize money after managing to read over 2,000 letters. Nat Friedman is one of the challenge’s organizers and TIME reports that after printing out the winning submission he said: “All this has been in this dreamlike digital world in my imagination before. Seeing it on paper, rolling it up, it just made it so tangible.” This winning submission totals four passages, each of 140 characters. TIME explains: “With at least 85% of the characters in each of those passages recoverable by professional papyrologists. It also contains a further 11 columns of text.” The text in question is a piece of Epicurean philosophy on the subject of cuisine pleasure… that’s right, Epicurean philosophy! The winning submission shows ancient Greek letters on a large patch of scroll, and the author seems to be discussing the question: are things that are scarce more pleasurable as a result? The scrolls were excavated from an ancient Roman villa, Herculaneum. The author, whose identity is unconfirmed, doesn’t think so: “As too in the case of food, we do not right away believe things that are scarce to be absolutely more pleasant than those which are abundant,” one passage from the scroll reads. In the final section of the scroll, the author appears to criticize his intellectual adversaries, who 'have nothing to say about pleasure, either in general or in particular, when it is a question of definition'. Professor Alice Roberts dubbed this discovery ‘the archaeological discovery of my lifetime’. Although, there is yet a whole load to be discovered with the combined efforts of the Vesuvius Challenge resulting in about five percent of one scroll being read. And the contest confirmed on X: "In 2024, our goal is to from reading a few passages of text to entire scrolls, and we're announcing a new $100,000 grand prize for the first team that is able to read at least 90% of all four scrolls that we have scanned." So, what might they have discovered—a recipe for spiced, Roman-Style Meat Balls? Roman Meatballs with Pompeiian Tomato Sauce Prep time: 25 minutes Cook time: 40 minutes Total time: 1 hour 5 minutes Ingredients For the meatballs 1/2-pound lean ground beef 1/2-pound ground pork 1 cup Italian seasoned breadcrumbs 1/2 cup Italian grated Parmesan cheese 2 tablespoons fresh chopped Italian parsley 4 cloves minced garlic 2 large eggs, lightly beaten 1 teaspoon kosher salt 1/2 teaspoon black pepper olive oil (for browning the meatballs) For the sauce 1/2 cup virgin olive oil 1 medium finely diced yellow onion 4 cloves garlic, whole 1-28-ounce can of San Marzano Italian-style tomatoes (imported from Italy) 1-28-ounce can of tomato purée 3 tablespoons freshly chopped Italian parsley 2 teaspoons dried thyme kosher salt to own taste fresh ground black pepper to own taste Accompaniments 1-pound dried spaghetti extra chopped parsley for serving Fresh basil added options red pepper flakes for serving grated Pecorino Romano Directions To make the meatballs
To put it all together
Chefs Secret: No need to add olive oil to the drained pasta… you’ll just end up with unnecessarily oily pasta. Quip of the Day: After a long day of conquering, Julius Caesar liked to unwind with a nice Roman-ade. ------------------------------------------- Do you have a question or comment? Send your thoughts to ed@perspectives-la.com. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide. ------------------------------------------- To you and everyone dear to you, be strong, positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to Feeding America, Tunnel to Towers, Union Rescue Mission and/or American Red Cross. #Entree #RomanMeatballs #SpaghettiAndMeatballs #PompeiianTomatoSauce #HerculaneumPapyri #Dinner #2024Recipes #URM #T2T #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup ©PERSPECTIVES/The Consulting Group, LLC, 2024
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…from the Perspectives’ KitchenHow you doin’? It’s the Big Game weekend, you’ve got a crowd coming over for a watch party and you need a big bowl of something good to serve. How ‘bout a big pot of Texas Cowboy Stew? Not those Cowboys, obviously, though they do know how make perfect all-weather, all-sport entree. Texas Cowboy Stew is a hearty, filling meal you’ll be gobbling down on all winter long. My classic stew recipe is made extra satisfying with the addition of both ground beef (80/20) and kielbasa sausage and also uses several canned goods for added convenience. It’s spiced with a blend of chili powder, cumin, and black pepper for savory heat. After all, what would a ‘cowboy’ recipe be without a swift kick in the ass? Texas Cowboy stew is a robust, old-fashioned campfire stew. It is traditionally a tomato-based medley of meat, beans and potatoes cooked in a large pot over an open fire. It’s the type of dish that was born out of necessity, but also one that provides ample comfort after a long day of sitting in a saddle or that favorite spot on the couch. Luckily, we live with modern kitchen comforts, so you can swap the campfire for an Instant Pot or a Crock-Pot. Chili and stew recipes are merely suggestions. You have a ratio of meats and vegetables, and you can make it your own using whatever you have on hand. Swap in leeks for onions, fresh or frozen corn for canned or ground turkey for beef. You can even top it with shredded cheese for extra richness. It's quick and easy to make on the stovetop but tastes best when simmered all day in a crockpot or slow cooker. Serve with cornbread and a simple green salad. Prep time: 25 minutes Cook time: 1 hour 15 minutes Yield: 8-10 servings Ingredients 2 pounds ground beef (80/20) 2 pounds kielbasa sausage, sliced into 1/2 inch pieces 1 cup chopped red onion 3 tablespoons chopped garlic 2 cups water 1 16-ounce bottle beer 2 (15.2 ounce) cans whole kernel corn, with liquid 2 (15 ounce) cans pinto beans, with liquid 2 (14.5 ounce) cans peeled and diced tomatoes, drained 1 (10-ounce) can Rotel diced tomatoes, with liquid 4 medium baking potatoes, peeled and diced 2 teaspoons ground cumin 2 teaspoons chili powder 1 tablespoon kosher salt 1 teaspoon ground black pepper 1 tablespoon all-purpose flour flat leaf parsley for garnish Directions
ChefSecret: You can make this dish faster in an Instant Pot or slower in a Crock Pot. Quip of the Day: Q. Why do cowboys always ride horses? A. Because they’re far too heavy to carry! ------------------------------------------- Do you have a question or comment? Send your thoughts to ed@perspectives-la.com. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide. ------------------------------------------- To you and everyone dear to you, be strong, positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to Feeding America, Tunnel to Towers, Union Rescue Mission and/or American Red Cross. #Entree #TexasCowboyStew #BigGameChili #Beef #Sausage #Beer #Dinner #2024Recipes #URM #T2T #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup ©PERSPECTIVES/The Consulting Group, LLC, 2024 …from the Perspectives Kitchen How you doin’? With prices on all food stuffs sky-rocketing, here is a comforting baked pasta that won’t break the bank. You can use whatever style and shape pasta you have in your pantry from lasagna noodles to shells or spaghetti. This recipe uses 1 pound of ground meat (beef, chicken, turkey, or Italian sausage) and plenty of melted cheese. This can be the perfect take along dish for potluck meals, family gatherings, or a weeknight dinner. This recipe was a favorite on the national school lunch program served every Tuesday at my grade school. I loved it so much I asked my mother to talk with Mrs. Brady, the cafeteria lady, to get the recipe. The finished baked casserole can be frozen for up to 3 months and zapped in the microwave for quick serving. Prep time: 25 minutes Cook time: 20 minutes Bake time: 50 to 55 minutes Yield: 8 servings Ingredients 1 (16 ounce) package pasta (shape of your choice) 1 pound ground meat (your choice) 1 onion, chopped 1 (32 ounce) jar meatless spaghetti sauce 1/2 teaspoon seasoned salt (I prefer Lawry’s) 2 large eggs 1/3 cup grated Parmesan cheese 5 tablespoons butter, melted (or olive oil) 2 cups ricotta cheese, divided (or cottage cheese) 5 cups shredded mozzarella cheese, divided Directions
ChefSecret: I like to use a 50/50 mixture of Italian sausage and ground beef. Quip of the Day: How did the police solve the case of the stolen marinara sauce? They caught the thief red handed. ------------------------------------------- Do you have a question or comment? Send your thoughts to ed@perspectives-la.com. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide. ------------------------------------------- To you and everyone dear to you, be strong, positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to Feeding America and/or American Red Cross. #Entree #BakedPasta #PastaBake #MeatSauce #Mozzarella #Parmesan #BudgetMeal #2023Recipes #Covid19 #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup ©PERSPECTIVES/The Consulting Group, LLC, 2023 …from the Perspectives’ KitchenHow you doin’? My ninth birthday party was the best one I ever had. My mother let me invite 20 kids from my class for a Hopalong Cassidy birthday party. I was dressed in my “Hoppy” cowboy hat, chaps and holster and six-shooters. Old mom really went off the rails—there was a clown, a magician (other kids had one or both) but I also had a pair of ponies—yes, those little kid-sized horses. Mom made a Cowboy Casserole which ended up being one of the best one-pan meals ever served for a “Hoppy” Birthday party. The Cowboy Casserole is a hearty and satisfying dish that's sure to please everyone at your table—birthday or not—despite the name, Prep time: 20 minutes Cook time: 50 to 60 minutes Ingredients 1 (16.3 ounce) can refrigerated biscuits (you can use a store brand) 2 pounds ground beef or pork or a combination of both 1 (1 ounce) package taco seasoning (I prefer Lawry’s brand) 3/4 cup water 1 medium onion, halved and sliced (1 cup) 1 medium red bell pepper, halved and sliced (1 1/2 cups) 1/2 cup frozen corn 1/2 cup sour cream 1/2 cup mayonnaise 8 ounces shredded Cheddar or pepper jack cheese, divided 2 medium sliced tomatoes 1 (4 ounce) jar sliced jalapeno peppers, drained (optional) 3 cups of Tater Tots Directions
ChefSecret: Serve with a bottle Cholula brand hot sauce and add a shake or two to taste. Quip of the Day: “Hoppy” broke all the stereotypes of the time by wearing all black (as the good guy) when the other western good cowboys wore all white. ------------------------------------------- Do you have a question or comment? Send your thoughts to ed@perspectives-la.com. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide. ------------------------------------------- To you and everyone dear to you, be strong, be positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to Feeding America and/or American Red Cross. #Entree #CowboyCasserole #RefrigeratedBiscuits #Lawrys #HopalongCassidy #Dinner #2023Recipes #Covid19 #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup ©PERSPECTIVES/The Consulting Group, LLC, 2023 …from the Perspectives’ KitchenHow you doin’? Our company develop the Smashed Stacked for Marine World / Africa USA in Redwood City in the early 1980s. The guest had a choice of 1, 2, or 3 1/4-pound grilled and smashed patties. Smashed thin on the grill, they were quick to cook. Since this theme park innovation years ago smashed burgers are now served in a variety of places including the Smash Burger chain. Many burger restaurants are trying to outdo themselves by delivering 8 to 10-ounce burger patties on eggy, toasted brioche buns with a giant steak knife stuck through the top to prevent it from falling apart. Personally, I don’t like them much. It’s take a real commitment to eat one of these messy giant stacks—once you start you can’t put it down or it will definitely fall apart. Unlike ordinary hamburgers that have thick patties, smash burgers are smashed thin, pressed down on the griddle with a heavy cook’s spatula. The center is neither rare pink nor juicy. Instead, the burgers have a consistent thinness and crust in every bite. They are cooked on the hottest griddle possible so that the thin patties get a fiery sear that takes them almost to the point of burning. However, that crispy, griddled char gives the patty its distinctive flavor and texture. The original Marine World Smashed Stack was inspired from Gaby’s, a diner in LA (my childhood favorite for their burgers and hot fudge sundaes), streamlined for Marine World and later adopted by Freddy’s, Smash Burger and Shake Shack. Now this burger style has an army of supporters. So why not turn the patty into a taco—a Smashed Taco Americano? Smash Burger Tacos are one of hottest burger trends this summer. I’ve seen them pitched on Tic Toc and YouTube—it’s pretty clear this fun and fresh spin on burger patties will be around for a long time. Although ingenious, the Smashed Taco Americano is incredibly simple to make. It is nothing more than a thin burger patty, cooked directly into a tortilla, loaded up with burger toppings, and folded like a taco. It is the ultimate smash-up of summer favorites, with the flavor of a burger and all the convenience of a taco. The tortilla is actually griddled in the burger grease, giving it the crisp, flavorful crust of a fried quesadilla. It’s crispy on the outside, but cheesy and meaty on the inside—kind of feels like a bun-less burger with all the familiar flavors of a burger in an entirely new build. Grab a handful of burger meat (about 4 ounces), season it generously with salt and pepper, and cook it on a flat griddle on high heat. Don’t go for lean burger meat blend—you’ll want the extra grease to cook the tortilla. Place a flour tortilla on top and smash it down until flattened Once the patty is totally browned, flip it over. Top it with a slice of American cheese, then cover with the lid of a pan to let the cheese melt, the burger cook fully, and the tortilla crisp up in the pan. All that's left to do is top your “taco” with your favorite toppings, like shredded lettuce, chopped pickles, diced onions, and a creamy, zesty burger sauce. Prep Time: 10 minutes Cook Time: 10 minutes Yield: 4 servings Ingredients 1/4 cup mayonnaise 2 tablespoons ketchup 1 teaspoon mustard 1 tablespoon sweet pickle relish 1/2 teaspoon Tabasco sauce 1 pound fresh ground round (not a lean blend) 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 4 flour tortillas (6-inch) 2 slices American cheese, cut in half lengthwise 1 cup shredded iceberg lettuce 1/4 cup diced lightly grilled red onion Directions 1. Combine mayo, ketchup, mustard, relish and hot sauce in a small bowl; set sauce aside. 2. Heat a griddle over extremely high heat. 3. Scoop beef into 4 loose portions and place them in mounds on the hot griddle and start to cook. 4. Season evenly with salt and pepper and cook for 2 minutes 5. Place a tortilla on top of each beef portion and press down to flatten the beef into the shape and size of the tortilla. Don’t be timid or bashful, push it down hard. 6. Cook until tortilla is golden-brown, 2 to 3 more minutes. 7. Flip each patty-tortilla over (patty side up) and top with cheese. 8. When the cheese has melted and the tortilla has lightly browned, top with lettuce and onions. Drizzle with sauce, remove from the griddle and fold in half like a taco. 9. Serve immediately. ChefSecret: Take the Smashed Taco in a different direction with smashed chorizo meat, Tex-Mex toppings like chopped tomato, pico de gallo, guacamole, cilantro and sour cream. Quip of the Day: A balanced diet is a taco in both hands. ------------------------------------------- Do you have a question or comment? Send your favorite recipes, pictures or thoughts to ed@perspectives-la.com. Recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide. ------------------------------------------- To you and everyone dear to you, be strong, be positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to Feeding America and/or American Red Cross. #Entrees #Snacks #SmashMeatTacos #SmashedBugerTacos #2023 #QuarantineKitchen #Covid19 #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup ©PERSPECTIVES/The Consulting Group, LLC, 2023 |
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