This is a cult for People who love to cook either professionally or just for fun. If you love to cook this is for us all to come thogether and talk about all the things that make our mouths water.
All VF Memebers are welcome
You dont have to be a professional chef to join, but a love of food is a must
Respect all other members of the cult, if you do have a problem with someone feel free to inbox me.
Use proper grammer and words, no subsituting numbers for letters.
Feel free to make suggestions, and start new topic disscussing what ever you like. But please keep the random chat in this thread
Nobuyuki Matsuhisa was fluent in sushi by twenty, having learned the art from a string of internships at some of Tokyo's best sushi bars. But Matsuhisa dreamed of seeing the world, and of being able to experiment with food away from the immovable traditions of Japanese cuisine. He first left Japan for Peru, where he opened a sushi bar and began to explore indigenous ingredients, seasoning fish with chile oil and garlic, and giving birth to the peculiar style that would become his trademark. After three years in Peru, Matsuhisa moved again and again, opening restaurants in Argentina, Japan, and even Anchorage, Alaska before settling down, which for this migratory chef means commuting between Los Angeles and New York, where he owns Matsuhisa and Nobu respectively.
Featured Recipe: (pictured in the layout)
Black Cod With Miso
For Four People
4 black cod fillets, about 1/2 pound (230g) each
3 cups (800g) Nobu-style Saikyo Miso
1 stalk hajikami per serving (see below)
1. Pat the fillets thoroughly dry with paper towels. Slather the fish with Nobu-style Saikyo Miso and place in a nonreactive dish or bowl and cover tightly with plastic wrap. Leave to steep in the refrigerator for 2 to 3 days.
2. Preheat the oven to 400°F (200°C). Preheat a grill or broiler. Lightly wipe off any excess miso clinging to the fillets but don't rinse it off. Place the fish on the grill, or in a broiler pan, and grill or broil unti the surface of the fish turns brown. Then bake for 10 to 15 minutes.
3. Arrange the black cod fillets on individual plates and garnish with hajikami. Add a few extra drops of Nobu-style Saikyo Miso to each plate.
Hajikami Ginger Pickled in Sweet Vinegar
Remove any sand and debris and cut the ginger into 6-inch (15-cm) lengths. Briefly plunge the ginger into a pot of boiling water to which rice vinegar has been added (1 Tbsp. per 1 quart/liter water). Drain and sprinkle thoroughly with sea salt. Let cool to room temperature. Leave for 12 hours to pickle in ama-zu which has been diluted 100% with water.
dont have one as of yet will start up when there are more members
