Chef Murph's American Kitchen
Culinary Arts & Pastry,
World Spice& Salts
Mediterranean Wine School
Murph The Trucker
3.2 Million Miles 25 years Covering 49 states and 3 Providence's of Canada
State of New Jersey
Thomas A Edison State College
BS in Management
University of Nepal
Supply Chain Design & Mgnt
Currently at MIT, Studying Logistics
Murph The Farmer
Morning Star Fisherman
Aquaponics with Tilapia Course
RAS Engineering & Aquaponics
University of Hawaii
University of the Virgin Islands
Permaculture Institute N.A.
wORKING on 'S
Tips And Tricks
A COOK’S BEST FRIEND
My First E-series Book Part of the Global Fusion American E Series
102 Tips and Techniques to Cooking Like a Chef
Email [email protected]
MAKE IT FRESH
For spring’s quick and easy meals, buy the freshest in-season fruits and vegetables you can find. The artisanal and organic produce available at many farmers markets produce exceptionally flavorful salads, slaws, frittatas and desserts.
PUT THESE ON YOUR SHOPPING LIST
For most cooking and baking, regular ingredients are fine. There are a few items worth splurging on however. These include quality baking chocolate, extra virgin olive oil, maple syrup, pure vanilla, prosciutto and cheese. The difference in taste is remarkable.
GOOD CHILLED SOUP.SUGGESTIONS?
In addition to the classic Gazpacho, there’s a host of chilled soups – Sweet Pea with Mint, Cucumber Avocado, Curried Zucchini, and Summer Borscht with Tzatziki to name a few.
Need your pictures of spices so I can publish them
I HAVE SOME COCONUT THAT’S TURNED DRY AND HARD. SHOULD I TOSS IT?
No. Put it in a strainer over a steaming pot of water for a few minutes to rehydrate it.
HOW MUCH WATER SHOULD I USE TO COOK QUINOA?
This high-protein substitute for pasta and rice comes in white (golden), red or black varieties. Use a ratio of 1 part quinoa to 2 parts water. Great with curry, grilled vegetables or braised meat.