Dr. Mary's Monkey: How The Unsolved Murder Of A... Official
: She held leadership roles at the Ochsner Foundation Hospital in New Orleans and was a pioneer in bone pathology.
: She had been stabbed multiple times, but the most puzzling detail was the severe, localized incineration of her right side and arm, which some argued could not have been caused by the small mattress fire in the room. The Theory: A Secret Underground Laboratory Dr. Mary's Monkey: How the Unsolved Murder of a...
: On July 21, 1964, her body was discovered in her burning New Orleans apartment. : She held leadership roles at the Ochsner
Haslam proposes that Dr. Sherman was not just a prominent surgeon, but a key figure in a covert medical project. Haslam proposes that Dr
Dr. Mary Stults Sherman was a world-renowned orthopedic surgeon and cancer researcher.
The unsolved 1964 murder of serves as the centerpiece for Edward T. Haslam’s book, Dr. Mary's Monkey , which weaves a complex narrative connecting a high-profile homicide to secret laboratories, the JFK assassination , and global medical crises. The Victim: A Pioneer in Medicine
569 Comments on “Pakistani Chicken Biryani Recipe (The BEST!)”
I just wanted to let you know that I tried your Chicken Biryani recipe, and it was incredible. I followed the instructions exactly, and the results were amazing. This will definitely be my go-to recipe from now on.
Looks amazing! So happy the biryani was a success!
Big fan of your recipes Izzah! I typically use saffron in making my heavily simplified version of biryani, do you think that would be a wise substitution for food coloring? The recipe is so methodical and precise, I wouldn’t want to make any hasty substitutions!
Thanks so much, Abeera! Yes, that’d be perfectly fine. Would love to hear how it turns out!
Hi – I made the biryani recipe and it turned out well. However, I feel the quintessential biryani aroma (I’ve eaten a lot of biryani in my lifetime and I only smelled it once when my parent’s Pakistani friend made biryani when I was a kid) was missing. Would using stone flower (dagad phool), which is used by some chefs, provide this aroma and umami boost to the biryani? Is there a reason why you don’t use it in your recipe? Thank you!
That’s such an interesting note, Wess! I’m so curious to know what she used. I have never tried dagad phool, but there’s actually a biryani flavoring essence that you can buy and use in place of kewra. Perhaps that’s what she used? Hope that helps!
Hi, Izzah.
You may be right. My sincere apologies, perhaps I did have a different flavour profile in mind. I read the many positive reviews of others too, so they definitely really like it. Keep up the good work.