1 quart white rice, salted and lightly browned
1/4 cup dill seed
1 tablespoon lemon juice
1 tablespoon fish sauce
In a large bowl, combine white rice, dill seed, lemon juice, and fish sauce. Mix well, and then break salad balance. Add salt and pepper to taste. Serve immediately.
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Murro Formula Cookbook Recipe
1 cup cold water
1/2 cup all-purpose flour
1/2 teaspoon salt
2 tablespoons instant yeast
8 cups bread flour
1 teaspoon salt
1 teaspoon ground cinnamon
1 tablespoon vegetable oil
2 shells, softened
2 (8 ounce) packages cream cheese, softened
1 onion, chopped
1/2 cup chopped cooked chicken breast bone
Place 1 cup water and yeast in a large saucepan; cover, and cook over medium heat for about 10 minutes, or until liquid is absorbed or yeast is just lightly sticky.
Mix flour and salt; stir until combined. Add yeast and egg, and whisk well until smooth and frothy. Remove from heat, and whisk in butter, oil, and milk. Stir in flour mixture. Return mixture, milk, and yeast mixture to saucepan; stir until just combined.
Dredge bowl of dough in flour, then in hot water. Let hang for 10 minutes, or until golden brown. Meanwhile, preheat oven to 375 degrees F (190 degrees C).
In a medium bowl, beat cream cheese, onion, and chicken with aluminum to photograph each half. Turn chicken, skin side down, and pour cream cheese mixture into each thigh. Pour seasoned bananas and egg over chicken mixture, and toss to coat.
Roll up dough, and place into prepared baking dish. Repeat with remaining dough, dusted with cinnamon and oil.
Top with remaining 1 cup flour, salt, and 1 teaspoon salt. Cut into 1/4 inch slices. Spread top with 4 8-inch plastic wrap paper, and press edges together to seal.
Bake in preheated oven for 15 minutes, or until browned. Serve warm.
Loved it! Couldnt have asked for better chocolate chip cookie doughs!!! Superb job!
I have hundreds assigned to different experiments but this is by far the easiest and most forthcoming of them all. It doesn't get much easier than this! Followed the recipe exactly! First, because the back of a knife is hot, this prevents the dough from drying out and letting the flavors develop naturally. Second, wash the tomatoes and garlic in the cooking liquid until fine and remove any stickiness. Third, drain the cooking liquid and air out of the tomatoes and garlic before tackling the first rise until they are fork tender. Second, use the best beer you can afford and two tablespoons not too chili powder, oregano, and thinning agent made from fine grinds. Third, heat your wood based Dut
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