6043
Myles
@myles-cooks #6043
entrepreneur, writer, and former professional chef / mylessnider.com
2066 Follower 72 Following
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.
But it’s *completely* aligned with the base layer.
Makes perfect sense.
When I first heard about Berachain I thought it was a complete joke.
Now that I’ve done some research, I still think that.
Now that I’ve done some research, I still think that.
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.
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.
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
cc @ted @dwr.eth
https://la.eater.com/2024/10/1/24258605/rvr-venice-japanese-restaurant-izakaya-travis-lett-los-angeles
Toasted breadcrumbs make a far better topping for Caesar salad than croutons. Far superior crunch-per-bite distribution.
Made chicken parm last night.
One of my all-time favorite dishes.
One of my all-time favorite dishes.
The biggest transformation in my thinking about health over the past few years, by far, has been studying the work of Dr. Ray Peat and bioenergetics.
I've been making this a bunch recently. Really fun spin on rice to change things up a bit.
Cooked basmati rice in beef bone broth instead of water (use the same ratios). Once cooked, add in a bunch of chopped parsley, cilantro, and dill, as well as a big squeeze of lemon juice, some lemon zest, and some chopped pistachios.
Top with more pistachios and a big drizzle of olive oil.
Cooked basmati rice in beef bone broth instead of water (use the same ratios). Once cooked, add in a bunch of chopped parsley, cilantro, and dill, as well as a big squeeze of lemon juice, some lemon zest, and some chopped pistachios.
Top with more pistachios and a big drizzle of olive oil.
Don’t even ask me how much I spent.
Been making this a bunch recently. Steak with balsamic vinegar caramelized onions.
The onions are like a condiment and steak sauce rolled into one— sweet, salty, buttery, with umami and acidity from the vinegar.
Just published the recipe: https://mylescooks.substack.com/p/steak-with-balsamic-vinegar-caramelized
The onions are like a condiment and steak sauce rolled into one— sweet, salty, buttery, with umami and acidity from the vinegar.
Just published the recipe: https://mylescooks.substack.com/p/steak-with-balsamic-vinegar-caramelized
This has become one of my favorite knives I own.
The Suncraft 5.5-inch Serrated Everything Knife.
It's basically like a chef's knife, a pairing knife, and a bread knife had a baby. Super sharp, serrated, small enough to give you a lot of dexterity.
Works for everything from slicing bread to cutting tomatoes to trimming meat. Love this thing.
The Suncraft 5.5-inch Serrated Everything Knife.
It's basically like a chef's knife, a pairing knife, and a bread knife had a baby. Super sharp, serrated, small enough to give you a lot of dexterity.
Works for everything from slicing bread to cutting tomatoes to trimming meat. Love this thing.
Gonna be in LA tomorrow.
And out of respect for the Farcaster culture.....I must eat at Gjusta.
And out of respect for the Farcaster culture.....I must eat at Gjusta.
Bolognese happening as we speak.
ALWAYS throw in some Parmesan rinds if you have them on deck.
ALWAYS throw in some Parmesan rinds if you have them on deck.
Gonna need to pick up some of this Pumpkin Vinegar ASAP. Recently I've really been enjoying the products that Noma Projects has been putting out.
Some of the most unique and creative condiments/pantry staples I've ever tried. It's super fun finding ways to put these to use.
I love the Dashi RDX, Corn Yuzu Hot Sauce, and Mushroom Garum.
This just dropped and sounds amazing: https://nomaprojects.com/products/aged-pumpkin-vinegar?variant=49712915349844
Some of the most unique and creative condiments/pantry staples I've ever tried. It's super fun finding ways to put these to use.
I love the Dashi RDX, Corn Yuzu Hot Sauce, and Mushroom Garum.
This just dropped and sounds amazing: https://nomaprojects.com/products/aged-pumpkin-vinegar?variant=49712915349844
Underrated kitchen tools: Gray Kunz spoons, microplanes, fish spatulas, Y-peelers, kitchen tweezers, Gestura spoons.
I’m against most single-use kitchen tools, and I know there’s a lot of unnecessary stuff being pushed. But these are all legit tools that I consider indispensable.
I’m against most single-use kitchen tools, and I know there’s a lot of unnecessary stuff being pushed. But these are all legit tools that I consider indispensable.
This photo does not quite do it justice, but this has been one of my favorite ways to serve steak recently.
Cut 1/2 yellow onion into thin slices, and then slowly caramelized it in a pan (I cooked it in beef tallow, but ghee, butter, or olive oil work too). Just slowly cook over medium-low heat until you get some nice color. Salt to taste. At the end, I pulled the onions off the heat, added in a big drizzle of balsamic vinegar, stirred it all together, then set the onions aside.
Then I cooked my steak (flat iron here). First I seared it in beef tallow on both sides over high heat. Then turned the heat down, added in a big knob of butter, and basted it, turning occasionally. When it was almost done, I poured another drizzle of balsamic into the basting butter, and then finished basting it in the balsamic butter.
Rest the steak, slice, and serve over the balsamic onions.
Cut 1/2 yellow onion into thin slices, and then slowly caramelized it in a pan (I cooked it in beef tallow, but ghee, butter, or olive oil work too). Just slowly cook over medium-low heat until you get some nice color. Salt to taste. At the end, I pulled the onions off the heat, added in a big drizzle of balsamic vinegar, stirred it all together, then set the onions aside.
Then I cooked my steak (flat iron here). First I seared it in beef tallow on both sides over high heat. Then turned the heat down, added in a big knob of butter, and basted it, turning occasionally. When it was almost done, I poured another drizzle of balsamic into the basting butter, and then finished basting it in the balsamic butter.
Rest the steak, slice, and serve over the balsamic onions.
Friends who are into music...
What are some albums that you consider perfect cover-to-cover? No skips.
Been trying to listen to more full albums and I'm on the lookout for new stuff.
What are some albums that you consider perfect cover-to-cover? No skips.
Been trying to listen to more full albums and I'm on the lookout for new stuff.
Taco nights are infinitely better if you're making homemade tortillas.
They're fairly simple to make too. Having a tortilla press helps but isn't necessary.
Most important thing is to get really good masa harina. Masienda and Alma Semilleria are the best.
Wrote a how-to here: https://mylescooks.substack.com/p/homemade-corn-tortillas
They're fairly simple to make too. Having a tortilla press helps but isn't necessary.
Most important thing is to get really good masa harina. Masienda and Alma Semilleria are the best.
Wrote a how-to here: https://mylescooks.substack.com/p/homemade-corn-tortillas
How I felt hosting a dinner party with my friends this weekend.
I've been to farmers markets all over the country and none compare to those in Southern California.
Very grateful to live here.
Very grateful to live here.
Murad is going to make generational wealth on memecoins this cycle and I can't wait to see it.
Every time I hear the term "risk-free rate" it drives me crazy. That is an insane term. Can't believe we've let it spread this far.
Nice to find a chile oil that's not made with seed oils. This one is really good.
If you want to make your own, this pecan salsa macha is a good starting point. Especially if you use pecan oil or macadamia nut oil: https://mylescooks.substack.com/p/pecan-salsa-macha?utm_source=publication-search
If you want to make your own, this pecan salsa macha is a good starting point. Especially if you use pecan oil or macadamia nut oil: https://mylescooks.substack.com/p/pecan-salsa-macha?utm_source=publication-search
I've really been enjoying this lately.
Grilled some chicken yesterday and served it with a side of labneh topped with this. Perfect dipping sauce for the chicken.
Grilled some chicken yesterday and served it with a side of labneh topped with this. Perfect dipping sauce for the chicken.
Can someone explain to me the origin of the Farcaster / Gjusta lore?