myles_snider

entrepreneur, writer, semi-pro chef, enthusiast of notes and other stuff

Last Notes

2025-08-12 17:58:51 UTC

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Thinking about trying this for @npub15ax…c7af

2025-08-12 17:58:31 UTC

Has anyone had any good results with zapvertising products or services?
Seems to me like it could be very effective. I know @nprofile…y2h3 was doing it for a bit.
Any other examples? cc @nprofile…e6gq @nprofile…jjx3 @npub1l2v…ajft

2025-06-09 22:01:42 UTC

My absolute favorite thing about Nostr is that when someone does something helpful for you (in a reply, DM, etc), you can instantly zap them a thank you.
Feels good.

2025-05-27 19:43:22 UTC

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Check out @npub15ax…c7af sir. Loans that don’t require you to give up self custody with even better rates.
Feel free to DM me if you have any questions!

2025-04-29 21:14:06 UTC

Testing out www.spark.money, the new L2 from Lightspark.
Trust-minimized rather than trustless. But the UX is impressive and their builder tools are great.
Interested to see where this goes.

2025-01-22 20:34:29 UTC

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I went to Uvita last time and loved it. May swing by!

2025-01-20 15:13:44 UTC

One of the highest-leverage cooking skills is knowing how to use salt properly.
Ask any chef— salt is the single most important ingredient in cooking.
A few tips:
- Use a high-quality salt with a medium-fine grind for everyday cooking. Salt touches everything you eat, so it’s worth buying really good, clean stuff. In my opinion Vera Salt is the best out there. It’s what I use for all my cooking.
- Get a salt cellar (or just use a wide bowl). You want to keep lots of salt easily accessible right by your stove. It should be big enough that you can get your hand in there and grab a big pinch. Shakers and grinders don’t cut it.
- Measure salt by FEEL. Another reason why a salt cellar makes sense. Take note of how much salt you’re picking up and how it tastes on your food. Do this over and over again and you’ll be able to measure salt with the feel of your hands and then taste to adjust. This is a super important skill.
- Always salt in stages and always taste as you go. Salt takes time to permeate food; you can just salt all at the beginning or all at the end. Taste throughout the cooking process and adjust as needed. This will make sure your final dish is properly seasoned.
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2025-01-15 17:29:04 UTC

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Yeah, probably true. Seems like maybe it’s similar-ish to Ark, and Ark is more aligned with the ethos. But Lightspark has a lot of capital and firepower to push something like this forward.

2025-01-10 05:14:47 UTC

The more time I spend on Nostr, the more I think that having native money on the network is what’s going to unlock growth.
Having true free speech is amazing and important, but if we’re being honest most users don’t care about that. And for a lot of users, X under Musk is free enough.
But native money and micropayments is unique to Nostr and opens up use cases that can’t exist anywhere else. Unlocking more ways to leverage this is how we get more people on here.
@npub1kje…4x4r is doing some cool experiments in this space.

2025-01-09 18:50:10 UTC

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Been planning to publish more long-form notes with recipes and other stuff!
I need a tool that does it automatically 😂

2025-01-09 17:46:02 UTC

I publish a weekly-ish cooking newsletter on Substack.
Just sent out the latest issue with some pantry recommendations, a roasted cauliflower recipe, some cool new beef tallow brands, and more.
https://mylescooks.substack.com/p/round-up-recipes-links-and-recommendations

2025-01-05 19:32:01 UTC

Made bobó de camarão last night with my buddy Felipe.
I had this dish 5 years ago in Brazil and I’ve been wanting to recreate it ever since. Incredible Brazilian stew made with shrimp, cassava, and red palm oil.
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2024-12-27 16:06:41 UTC

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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