Myles

@myles-cooks

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2783 Followers

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

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Favorite restaurant meal you’ve ever had?

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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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Made it with guanciale. Honey wasn’t overpowering either. Would cook again. https://www.bonappetit.com/recipe/frisee-salad-with-warm-bacon-vinaigrette

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@typedarray.eth

Rich tomato-y pasta, technique from @myles-cooks excellent blog

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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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Yeah very convenient haha.

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I have not researched this but I will!

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never thought I would consider anything other than diamond crystal but here we are

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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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Just posted it haha. I'm trying to do a better job of regularly cross-posting. I've been running into some issues lately uploading images and videos via Warpcast, especially on mobile. Any idea what's going on? Pretty sure I have the latest version of the app. https://warpcast.com/myles-cooks/0x336ce178

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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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Thanks for sharing brother!

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