Myles

@myles-cooks

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2779 Followers

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Very good beef tallow. You should be cooking with this.

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If you work in tech (and I think like 95% of the people on this app do), it's extremely important to have a tactile hobby of some sort. Get away from screens, move away from thinking and into feeling, use your hands and all of your senses. Very important balancing function that will help keep you sane. There are lots of options here, but I especially love cooking because everyone has to eat. Might as well make it something that you enjoy and can use to express your creativity.

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Tried the Mancini bucatini last night. It was very good— I would recommend if you can find it. I still think Seggiano is the best bang for your buck dried pasta on the market. Though I’m also quite into the Bionaturae sourdough pasta. All three are good options.

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I have been riffing on this dish a bunch recently and really loving it. Works with broccoli, cauliflower, or romanesco. Cut it up and roast in an oven at 425 until it’s cooked through and a little charred and crispy. Separately, mix together 2 parts mayo, 1 part salsa macha, and lime juice and salt to taste. When the vegetables are cooked, toss them with the sauce to really coat them. Finish with chopped cilantro and red onion.

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Tried this Bionaturae sourdough pasta last night. It was great. On its own it definitely had a bit of a sourdough tang. Not overwhelming, but definitely present. With a nice sauce it was perfect, though. Made a primavera style pasta with squash, broccoli, carrots, onions, and tomato. The pasta had a nice texture, great taste, and was noticeably digestible. I recommend.

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Trying out some new dried pastas. Sourdough penne from Bionaturae. I’ve made sourdough pasta many times but curious how this dried version tastes. And bucatini from Mancini— pasta made from single-origin wheat farms in Italy. Will report back.

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A lot of talk about making Bitcoin more programmable via L2s or even things like cbBTC. For people who want this-- what kind of things would you like to do with your BTC that you currently can't? My #1 use case is borrowing against BTC, but turns out you can do this in a very low trust way already (https://www.lava.xyz/) without going off-chain. I honestly can't think off many use cases where I'd want to use BTC in smart contracts that are worth the trust assumptions of these layers.

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Awesome podcast. Learned a lot about the Farcaster journey. And @jackson asks excellent questions.

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My contribution to the Friendsgiving last night— roasted broccoli with salsa macha aioli. I’ve been loving this dish recently. Super easy upgrade for roasted broccoli, cauliflower, romanesco, etc. Toss the broccoli with salt and EVOO, roast at 420 for 15 min or so (until it’s cooked through and slightly charred). Mix together 2 parts mayo (I recommend Chosen Foods avocado oil mayo or homemade), 1 part salsa macha, and a big squeeze of lime juice and salt to taste. Toss the roasted broccoli with the sauce until it’s well-covered. Finish with another squeeze of lime and some chopped cilantro. For salsa macha— homemade is best, but there are a few brands out there making versions with good oils. This would also work well with a more Chinese-style chile crisp instead.

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Braised short rib omelette with shaved pecorino and hot sauce. Side salad of local lettuces (amazing how flavorful local, in season lettuce from the farmer’s market can be) with yogurt dressing, cherry tomatoes, and pistachios.

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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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