Myles (myles-cooks)

This sourdough pasta from Bionaturae is solid. Noticeably more digestible. Has a slight sourdough tang, but paired with a strong sauce it’s great. Made it here Amatriciana-style with burrata.

• 0 replies
• 0 recasts
• 10 reactions

What’s the best way to publish a long-form article natively on Farcaster? cc @ted @dwr @v

• 1 reply
• 0 recasts
• 6 reactions

Some professional news: I joined the team at Lava. Lava makes it easy to borrow against your bitcoin without giving up self-custody. Your collateral is always verifiable on-chain and cannot be rehypothecated. We’ve got lots of amazing things in store. Please reach out if you’re interested in learning more!

• 4 replies
• 0 recasts
• 7 reactions

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.

• 10 replies
• 81 recasts
• 203 reactions

Toasted breadcrumbs make a far better topping for Caesar salad than croutons. Far superior crunch-per-bite distribution.

• 10 replies
• 56 recasts
• 131 reactions

Thanks to @nateliason I'm going to give Farcaster another try. Been on and off / lurking for a while. Who are the best follows on here?

• 11 replies
• 51 recasts
• 65 reactions

Fort Oak is now officially my favorite restaurant in San Diego. Definitely go if you’re in town. Best dish are these lamb skewers. Instead of grilling with wooden skewers, the use whole cinnamon sticks. Adds this incredible smoky cinnamon aroma.

• 14 replies
• 21 recasts
• 181 reactions