Missed last week’s episode of Connection? ⚡️ I sat down with my friend and Zap Cooking partner Daniel to talk about building, AI, Bitcoin, Nostr, and the power of community. Daniel has been building some incredible tools, and we get into how AI is opening doors for creators, why open-source matters, and what happens when people come together to build something useful. More building. More connection. Less doom. Check it out! 👇 Connection, presented by Zap Cooking. 🍳⚡️

What food do you throw away most often? Half a bunch of herbs? The bag of spinach? The heel of the bread? And has anything actually helped?

Something about Zap Cooking that people don't always notice: Recipes here are published on Nostr, an open network. They aren't locked inside our app. The person who wrote a recipe keeps it. Other Nostr apps can read it. If we disappeared tomorrow, the recipes would still be out there. We think that's how a recipe site should work.

CURATION MAXXING 🔥 Fresh keeps getting better. We’re bringing more discovery right into the feed: 🍞 Topic Spotlights to explore interests like The Sourdough Society. 📖 From the Recipe Box to rediscover recipes worth making. ⏳ One Year Ago Today to see what the community was cooking back then. You’ve shared so much good food on Nostr. Let’s give it another chance to inspire someone’s dinner. The value of your Zap Cooking membership keeps growing as we keep building. Thank you for supporting us. I’ll get back to fighting Apple shortly. lol 🍎 Keep the feedback coming. View quoted note →

A pantry dinner that doesn't taste like one. Chickpeas, coconut milk, red curry paste, and a few handfuls of spinach, served over rice. The curry paste goes into hot oil with the garlic before anything else. Same idea as this morning's post about spices. Steph's Chickpea Curry with Spinach and Rice

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Recipe

A recipe shared on zap.cooking - Food is Open Source

We’re going to keep making this better and adding value for the people who use it. We just built a Time Machine. ⏳ Go back and rediscover food favorites from yesteryear. See what people shared on this date in past years, or browse month by month. Good food deserves another look. More to come. View quoted note →

Spices usually taste stronger after a little time in hot fat. Many of their flavor compounds dissolve in oil rather than water, so warming them in oil or butter draws those flavors out and carries them through the whole dish. Stirred into a finished sauce, dry spices can taste dusty. Bloomed first, they taste like they belong. Sometimes the difference is just the order things go in the pan.

Soups, stews, and curries often taste better the next day. Overnight, flavors keep moving through the dish, sharp edges mellow, and everything starts tasting like one thing instead of a list of ingredients. That's why some cooks make chili a day early on purpose. Leftovers aren't second best. Sometimes they're the finished version.

How far ahead do you actually plan meals? The whole week? A couple of days? Around 5 PM, standing in front of the fridge? All three count as a system. We're curious which one works for you.

We built a new food experience on Nostr, and I’m excited to share it with you. 🔥 Thank you to everyone who pushed me to make discovery better. Your feedback helped get us here. Now we have Fresh, a curated food and drink feed, and our own custom relay: wss://feed.zap.cooking 🆓 Everyone gets the last 14 days of posts and every recipe, all the way back. ⚡ Members get the full history of 40,000+ food posts and custom topic feeds. Meat, cheese, drinks, Japanese food, canning, preserving, and yes… pickles. 🥒 It’s soup season. I love soup. So of course we have a soup feed too. Use it on zap.cooking or bring the relay into your favorite Nostr app. Fresh is live on the web, with mobile coming soon. Membership is $4.99 a month and also includes Cheffy, who can help identify a dish and give you a recipe to try yourself. Discover something good. Make it. Share it. Zap the person who inspired you. That’s the kind of food community we’re building together. Thank you for supporting us and sharing this journey with me. I love you, Nostr.

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Zap Cooking - Food is Open Source

A place where food culture can live openly and grow naturally. Share recipes, support creators directly, no algorithms or ads.

#foodstr #zapcooking #nostr

Open your fridge right now. What's the one thing in there you're not sure what to do with? Tell us. Someone here probably has an idea.

Salting eggplant or tomatoes before cooking isn't just for seasoning. Salt pulls water out of the cells, so tomatoes taste more concentrated and eggplant turns less spongy and soaks up less oil. Twenty minutes in a colander can change the whole dish. Sometimes the prep step is the recipe.

This week's Connection episode is up. Conversations with builders, cooks, and people making useful things. YouTube: https://youtube.com/@zapcooking Fountain:

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What are you cooking this week that you've never made before? Tell us, and tell us how it goes.

When someone shares a recipe that works, they did real work. They tested it, wrote it down, and gave it away. Bitcoin built into Zap Cooking lets you send a little value back to them directly. That's the whole idea.

Tune in tonight at 7pm ET View quoted note →

Vanilla cake with strawberries 🍓🍰 Soft vanilla sponge meets fresh, juicy strawberries. Simple, bright, and hard to beat as the weather turns and you want one last taste of summer. Full recipe 👇

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Recipe

A recipe shared on zap.cooking - Food is Open Source

#foodstr #baking #cake #dessert #zapcooking

Browning isn't just color. When the surface of meat, bread, or vegetables gets hot and dry enough, sugars and proteins react and create hundreds of new flavor compounds. That's why a seared steak tastes nothing like a boiled one. Flavor often comes from patience and a dry surface.

If you could fix one thing about how you figure out dinner, what would it be? Be specific. We read every reply.