Myles

@myles-cooks

118 Following

1050 Followers

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Some recent favorites. Crispy rice (aka lazy tahdig) and muhammara.

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Fort Oak is now officially my favorite restaurant in San Diego. Definitely go if you’re in town. Best dish are these lamb skewers. Instead of grilling with wooden skewers, the use whole cinnamon sticks. Adds this incredible smoky cinnamon aroma.

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Toasted sourdough bread. Topped with whipped Greek yogurt + tahini, pomegranate molasses, pomegranate seeds, pistachios, and mint. Made these last night and they were excellent. Will be repeating soon.

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Andrej Karpathy's YouTube videos on LLMs and AI are SO good. Totally free education from one of the GOATs. Super approachable, but really comprehensive. Highly recommend if interested in AI. https://www.youtube.com/@AndrejKarpathy

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Shared some thoughts on language learning and what I think is effective after trying out pretty much all the tools. https://mylessnider.com/articles/thoughts-on-language-learning

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Today I’m releasing a course that I’ve been working on called 80/20 Cooking. It’s a minimalist guide to learn the fundamentals of cooking. - 12 lessons covering core cooking skills (these are a mix of written, photo, and video) - 18 recipes to help you put the lessons into practice - Amazing discounts from a bunch of my favorite cookware and food brands (if you use these the course will pay for itself) Also includes a built-in AI cooking tutor so you can get questions answered in real time, and a telegram group where I can answer directly. If you want to check it out, you can use the code FARCASTER at checkout for 20% off. And if you want to pay with USDC, shoot me a DM and we can make it happen! www.8020cooking.com for more info!

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Mediterranean chicken meatballs with herb yogurt sauce, fresh herbs, and red onions. Absolutely delicious, super quick to cook, and once you get the technique right you can swap out all kinds of different meats and flavor profiles. This is one of the dishes that’s included in my upcoming 80/20 Cooking course. Launches next week!

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I’m excited about Warpcast Wallet bc the synthesis of social + payments is a huge opportunity. Right now content + network effects are concentrated on the major platforms, and payments are all external. This creates a lot of friction for creators. With WW you now have those together. It’s frictionless. That means more ways to monetize, easier ways to monetize, less friction, and a higher take rate for creators. You don’t need to overcomplicate it with tokens, NFTs, etc. Just being able to seamlessly move USDC cheaply and instantaneously opens up a huge design space that will appeal to even non crypto natives.

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Farcaster Wallet is great. Clean, simple UI, nice experience. I think there’s a lot that can be unlocked here with truly frictionless payments. Which requires the wallet in-app. Glad to see it happen.

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Eggs, smashed potatoes, Peruvian-style green sauce, crème fraiche, olive oil, and Cobanero chile flakes.

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Revisiting this thought today.

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Red wine braised short ribs with saffron risotto. Two of my favorite recipes, both included in my upcoming course.

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Once again making a big batch of bolognese. This time so that I can publish the recipe in my newsletter (will likely go out tomorrow) since I get asked about this one all the time. One of the all-time great pasta sauces, with lots of room to play around with the method.

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I’m completely unable to swap, send, or trade via Coinbase Wallet. Keep getting a “something went wrong” error. Anyone have any ideas what might be going on? Already updated the app.

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This is how you have to salt your pasta water.

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When chefs exchange recipes, it usually looks something like: - sear short ribs - deglaze pan with red wine, reduce - add in beef broth, tomato paste, garlic and onion - braise until tender No measurements, no heat levels, no cook times, no specific equipment given. Chefs understand that all of those things vary substantially, and the specifics should be based on the preferences and instincts of the person doing the cooking. Great chefs cook based on taste, touch, sight, sound, and feel....not instructions in a recipe. This might sound intimidating if you're used to following recipes, but if you learn some solid fundamentals and focus on techniques, it's actually a much better way to cook. Less stressful, more enjoyable, and much more creative. 80/20 Cooking teaches this approach.

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The upcoming version of my 80/20 Cooking course teaches a lot of dishes, but all through the lens of fundamental techniques. As an example: this pasta all'amatriciana that I learned how to make last year in Italy. It's a very simple dish at its core, and in learning how to make it you'll not just add a new pasta dish to your repertoire but also: - learn about proper ratios for pasta water, how to ensure even cooking, and why you don't need to add oil to the water - learn how to properly salt pasta water to season the noodles from the inside out - learn how to cook dried pasta to the perfect al dente point - learn how to take a few simple ingredients and build a super flavorful sauce - learn how to use pasta water to thicken and build a better sauce - learn how to incorporate the cooked pasta into the sauce to finalize the dish Now you've not only mastered pasta all'amatriciana, but you've also built up a set of skills that you can use in thousands of other pasta dishes.

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In 2023 I created a cohort course called 80/20 Cooking. I took 3 groups of 50 students each through a 4-week introduction to the fundamentals of cooking. I'm no longer doing the live cohorts, but I've taken all of the content and turned it into a self-paced option. It's a minimalist guide to learn the fundamentals of cooking. - 12 lessons (mix of written, photos, and videos) covering the most important concepts - 15 recipes (technique-driven dishes designed to put the concepts in the lessons into practice) You'll also get access to a Telegram group for additional questions and feedback, and a custom AI chat that's built into the course so you can ask questions and get real-time answers about the lessons and practice recipes. If you're interested in getting an email when it goes live you can subscribe here! https://mylescooks.kit.com/8020

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Made sourdough pasta again last night. This time with venison ancestral blend bolognese. Did a riff on Marcella Hazan’s classic recipe.

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Braised meat should be a staple in everyone’s home cooking repertoire. An easy, repeatable method that offers room for infinite customization. Take any slow-cooking cut. Sear it on the outside, cover it with a braising liquid, and slow cook. You can experiment with different braising liquids (water, broth, wine, dashi, etc) plus different additions to the braising liquid (tomatoes, chiles, etc), different cuts of meat, different aromatics and vegetables. For this one I did beef shanks with beef broth, chojang, and ssamjang.

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