Myles

@myles-cooks

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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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This was the first book I read in 2024 and was my favorite book I read all year. I highly recommend it. Please give me a recommendation for something equally incredible that I can start 2025 with.

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If you are a serious coffee appreciator like me, I highly recommend getting one of these double walled glass mugs. Beautiful design, keeps the coffee hot, and (unlike some metal or ceramic mugs) glass doesn’t impart any flavor.

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Easy everything sauce. Served this last night with ribeyes and green beans. - 1 handful pistachios (any nut works here) - 4-5 roasted red peppers (piquillo are my favorite) - dash of smoked paprika - pinch of salt - splash of sherry vinegar - enough olive oil to get a good texture Add everything to a food processor or blender and blitz until you like the texture. Taste and adjust as needed with more salt, vinegar, and paprika. Use on everything.

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Thai-style crispy rice inspired by Persian tahdig. Cooked white rice in coconut milk with a bunch of yellow curry paste. Once it had cooked and cooled slightly, I heated up a big pan with coconut oil, added the rice, pressed it down, and made some holes for steam to come through. Cooked 5 min or so until it was nice and crispy on the outside. Served that with a Thai steak salad— lettuce, carrot, cucumber, chiles, pickled shallots, fish sauce dressing, and peanuts. Plus a sambal aioli on the side. Beautiful mix of textures and flavors.

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Beautiful beef tenderloin from dinner last night. Cooked it in the Traeger at 275 low and slow, then seared it on the grill. Rested and served with horseradish aioli.

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Grok integration on X is probably the best example I’ve seen of integrating AI into an existing consumer product. Anyone doing something similar for a Farcaster client?

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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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