Myles

@myles-cooks

86 Following

2524 Followers

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Salt is the most important ingredient in cooking, bar none. It's what we use to draw out existing flavors in food. It literally makes foods taste more like themselves. I've done a bunch of research on salt given how important it is. I wanted to track down the best salt on the market. My personal favorite brand is called Vera Salt. Unlike most salts sourced from modern oceans, Vera Salt is sourced from ancient mountain salt deposits that are free of microplastics, heavy metals, and contaminants. I use their fine salt as my everyday cooking salt. They also make a flaky salt now that's great. And another brand called Only Salt makes a good microplastic-free flaky salt and is available on Amazon. Learning how to use salt properly is probably the highest-leverage skill you can develop as a cook. I put together some tips here: https://mylescooks.substack.com/p/the-salt-guide

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One of the absolute most important cooking techniques to master is the braise. - Takes tough cuts and makes them fork-tender. - Amazing source of collagen and gelatin. - Best way to cook a lot of off cuts/cheaper cuts. - Near infinite options for different braising liquids and flavor profiles. - Once you learn the core technique you can do it with basically any other cut and start customizing the flavors. - Braised meat is incredibly versatile. And the best part is it's super easy. Study this: https://mylescooks.substack.com/p/a-simple-technique-for-braised-meat

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A few notes on flour tortillas from some recent experiments. - Lard (traditional), duck fat, and beef tallow all work great for fat options. I love the flavor of beef tallow tortillas and it’s probably the healthiest option, so that’s what I use. - VERY important to rest the dough. I’ve realized recently this makes a huge difference. Make the dough, roll into a ball, cover and let rest for at least 20 min. Then roll into individual balls, cover again and rest 20 min more. This allows the dough to relax and rolling out is way easier. - If you can find high-quality Sonora flour, use it. It’s an heirloom wheat varietal bred specifically for tortillas. It’s delicious.

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Dinner last night. Saffron risotto, short ribs braised in red wine and tomato paste, Parmesan and parsley to finish.

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Does anyone have a list of fintech apps built around stablecoins? Any apps that are doing payments, savings accounts, or other neobank-style stuff on stablecoins? Thank you very much!

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Somehow we've arrived back at the "enterprise blockchain" era. Time is a flat circle.

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Underrated: raw egg over hot rice as a condiment. Steak bowl with sauerkraut, avocado, fermented chile paste, Noma Dashi RDX, and green onion.

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Stainless steel is the overall best and most versatile. No seasoning required, non-reactive metal. You can cook anything with it, and used properly it's very non-stick. Carbon steel is the next best. Gets you all the properties of cast iron but it's way lighter and heats up and cools down much faster. It's reactive metal so just slightly less versatile than stainless steel. Once it's well-seasoned it's completely (naturally) non-stick. If you really struggle with not having non-stick, buy one ceramic pan to use for things like scrambled eggs. But know that you can't use them for things like high heat or searing. My (minimalist) cookware collection includes: - stainless steel pan (De Buyer) - carbon steel pan (Made In) - stainless steel saucier (Made In) - stainless steel saucepan (Made In) - stainless steel stock pot (Made In) - ceramic pan (Caraway) Can cook everything I need with just those. https://x.com/FoodnNutriti0n/status/1848280600542654623

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Not the best photos, but ate some fantastic Persian food last night. VERY underrated cuisine.

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“Stripe is going to build the world’s best stablecoin infrastructure.” This is super exciting, but also a reminder of a big split I see in crypto: stablecoins are permissioned, and they’re really just an evolution of fintech. Bitcoin, and to a lesser degree *true* DeFi, are a reinvention of money and finance from the ground up. There’s room for both, but the latter two are more exciting to me in the long run. https://x.com/patrickc/status/1848393059559502177?s=46

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What are the best (underrated) podcasts in crypto? For me it’s The Gwart Show. But would love other recs.

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Dry brining some big picanha steaks for tomorrow.

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Does anyone have good links or background info on how truth_terminal (crypto ai agent) works?

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Adding this to my list for my next LA trip. @dwr.eth @ted have either of you been? Joshua Skenes is an incredible chef. https://www.leopardola.com/

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I probably differ from the vast majority of people on this app in that I'm more bullish SOL than I am ETH, and I'm far more bullish BTC than I am either of those.

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Silly noob question but can you request to join channels? Or do you just have to be manually added by the owner? cc @dwr.eth @v

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Yes the rollup is a separate chain with its own token, corporation, and foundation, and yes it has the app that directly controls the user experience, and yes it’s not currently interoperable with the rest of the ecosystem, and yes it runs a centralized sequencer that earns millions of dollars a year in revenue. But it’s *completely* aligned with the base layer. Makes perfect sense.

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When I first heard about Berachain I thought it was a complete joke. Now that I’ve done some research, I still think that.

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The discussion around L1/L2 value accrual is good because the industry is finally coming to terms with this problem. Had to happen eventually. It’s bad because a lot of people don’t like the conclusions they reach once they really think it through. Seeing a lot of mental gymnastics as a result.

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Gonna need to make an LA trip just for this. cc @ted @dwr.eth https://la.eater.com/2024/10/1/24258605/rvr-venice-japanese-restaurant-izakaya-travis-lett-los-angeles

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