ZapCooking
Zap Cooking

Food is Open Source ⚡️

Stay Hungry 🍳

https://linktr.ee/zapcooking

Public Key

npub1xxdd8eusvdxmaph3fkuu9x2mymhrcc3ghe2l38zv0l4f4nqp659qskkt7a

NIP-05 Address

Profile Code

nprofile1qqsrrxknu7gxxnd7smc5mwwzn9djdm3uvg5tu40cn3x8l656esqa2zspr9mhxue69uhks6tkv46xzmrt9ehx7um5wgcjucm0d5q3yamnwvaz7tmsw4e8qmr9wpskwtn9wv550nwv

Publishing to

hivetalk.nostr1.com

purplepag.es

premium.primal.net

Author Public Key

npub1xxdd8eusvdxmaph3fkuu9x2mymhrcc3ghe2l38zv0l4f4nqp659qskkt7a

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Last Notes

2026-10-18 13:46:00 UTC

Almost anything in your fridge can become an omelette.
That's the idea behind this one from the community. The author learned it from their dad, who'd fold leftover takeout, taco fillings, or extra pizza toppings into eggs and top it all with cheese.
Their tip: keep the heat moderate and take the eggs off a little early. They keep cooking after they leave the pan.
The Anything Omelette
https://zap.cooking/recipe/naddr1qvzqqqr4gupzpmnw5yatnljuff5w47d35d87q99xddqpzlzsac4xzn6vm22ekmn5qq2hg6r994sku7t5dp5kueeddakk2mr9w36x2v5zva6?ref=social

2026-10-17 21:45:00 UTC

Searing doesn't seal in juices.
When people have tested it, seared meat usually loses about as much moisture as unseared meat, sometimes a little more.
What searing does is build flavor. The browned crust tastes deeper and more savory, and that's reason enough.
A juicy steak comes from not overcooking it. A great-tasting one comes from the sear.

2026-10-17 12:45:00 UTC

Nostr Valley III is today.
Noon to 4 PM at Happy Valley Brewing Company, State College, PA.
We're proud to sponsor this one. If you're in Happy Valley, come say hi.
https://nostrvalley.com
#nostrvalley

2026-10-16 21:45:00 UTC

If you could have one food feed, what would it be?
All cheese. All pickles. All garden.
Fresh members get custom topic feeds like Cheese, Pickles, Garden, Japanese, Cakes, Homestead, and 40+ more, plus full history.
Which one are you opening first? And which one are we missing?
https://zap.cooking/feed

2026-10-16 13:44:00 UTC

If someone else planned your dinners for a week, what's the one rule they'd need to know?
"Nothing over 30 minutes on Tuesdays."
"One kid won't eat anything green."
"Leftovers count as dinner."
The rules are usually what makes planning hard.

2026-10-16 13:16:36 UTC

Breakfast is what you make of it.
#nevent1q…lhvc

2026-10-15 21:43:00 UTC

What's your clean-out-the-fridge meal?
Frittata? Soup? Tacos? Pasta with whatever's left?
The dinner that turns odds and ends into something you'd happily make again.

2026-10-15 13:43:00 UTC

Salt does more than make food taste salty.
A small amount usually turns down bitterness, which lets sweetness and other flavors come forward. That's why a pinch goes into cookies, caramel, and even onto grapefruit.
Under-salted food doesn't taste less salty. It tastes flat.
Often the fix isn't more flavor. It's a pinch of salt.

2026-10-15 00:49:59 UTC

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Steak Fajita Tacos (from a photo)
These flavorful steak fajita tacos are packed with tender beef, vibrant veggies, and topped with a zesty green sauce, perfect for a casual meal or gathering.
⏲️ Prep 15 minutes · 🍳 Cook 20 minutes · 🍽️ Serves 4
Ingredients
- 1 pound flank steak, sliced thinly
- 1 bell pepper, sliced
- 1 onion, sliced
- 8 small corn tortillas
- 1 cup tomatillo salsa or green sauce
- Fresh cilantro, chopped
- Lime wedges, for serving
- Radishes, sliced (optional)
Directions
1. In a skillet over medium-high heat, cook the sliced flank steak for about 5-7 minutes until browned and cooked to your liking. Remove and set aside.
2. In the same skillet, add the sliced bell pepper and onion, cooking until softened, about 3-4 minutes. Return the steak to the skillet and mix to combine.
3. Warm the corn tortillas in a separate pan or microwave. Assemble the tacos by placing the steak and veggie mixture in each tortilla, topping with tomatillo salsa, chopped cilantro, and serving with lime wedges and radish slices on the side. Enjoy!
⚡🍳 via Cheffy · zap.cooking

2026-10-15 00:30:59 UTC

Zap Cooking 1.7 for Android is out 🍳
🛟 Data recovery: if another app wiped your follows, mutes, bookmarks or relay list, find the earlier version on relays and put it back with one tap. Sidebar → Data recovery.
💬 Full comment threads, however deep they go
🎞️ GIFs now from @nprofile…njz6, posted as real GIFs with alt text
🏠 Pick whether the app opens on Feed or Recipes
🔗 Links like zap.cooking are tappable now
Get it on Zapstore:
https://zapstore.dev/apps/cooking.zap.app
See all of our updated work at https://zap.cooking/pow
Huge thanks to @nprofile…rvcc, who built every update in this release 🤙

2026-10-15 00:21:41 UTC

- reply

Released 1.7.0. Live on @nprofile…tdq0

2026-10-14 17:31:00 UTC

Yesterday's yogurt post, as dinner.
Cubed chicken in Greek yogurt, lemon, oregano, and garlic, left in the fridge for 4 to 8 hours, then skewered and grilled.
The author likes it with grilled eggplant, onion, and zucchini, or tucked into a pita.
Simple Chicken Souvlaki
https://zap.cooking/recipe/naddr1qvzqqqr4gupzps3sahf5efwgxx9lgkf2cptvmcm4r8fetsysfsm758r9pw9dffcjqqthx6tdwpkx2ttrdp5kx6m9dckhxmm4wekxz6mfqq4nfw?ref=social

2026-10-14 13:42:00 UTC

Quick tip for Fresh, the new relay we built for Zap Cooking:
Add wss://feed.zap.cooking to the relay list in your favorite client.
That gets you the food feed: food posts from the last 14 days, plus every recipe all the way back. Free.
Rather browse on the web? https://zap.cooking/feed
Mobile is coming soon.

2026-10-14 11:02:29 UTC

- reply

We have this built already, will be pushing on the latest release later today.

2026-10-13 21:42:00 UTC

Yogurt makes a gentle marinade.
Its acid is mild, so it works on the surface slowly instead of turning it mushy the way a long soak in straight citrus can. The milk proteins and sugars also help the outside brown on the grill.
A lemon-only marinade can go chalky if it sits too long. A yogurt marinade usually forgives a few extra hours.
Sometimes the softest ingredient does the most work.

2026-10-13 14:41:00 UTC

Nostr Valley III is this Saturday, October 17.
Noon to 4 PM at Happy Valley Brewing Company in State College, Pennsylvania. Talks, a panel, demos, and good conversation with people building and exploring Nostr and Bitcoin.
New to Nostr? You don't need to be an expert. Just show up.
Zap Cooking is proud to be a sponsor. If you're there, come say hi.
https://nostrvalley.com
#nostrvalley

2026-10-13 00:37:10 UTC

Zap Cooking is back in Apple’s hands for iOS review. Third time’s a charm 🤞😂
Every round has made the app better, but I’m ready to get back to building cooking tools instead of cooking up review responses.
Let us cook, Apple. 🧑‍🍳🍎

2026-10-12 21:41:00 UTC

What's a high-protein breakfast you actually look forward to?
Not the one you think you should eat. The one you'd make even on a slow morning.

2026-10-12 19:00:23 UTC

- reply

It should be this https://zap.cooking/user/npub13epuyww8tm6h9vk7q5938s4yzjhfax924vcs5zqzl7uy5faewe3sevx4ln
iOS will be released soon. We’re battling the apple rules right now trying to get released (they don’t understand how nostr works) New submission will be coming this week.

2026-10-12 18:40:35 UTC

iOS coming soon 👀
https://blossom.primal.net/6d05d687595f31693e1713ff1667a6d7d0029fe07662885c50c3c9d7b9664d0e.mp4

2026-10-12 13:40:00 UTC

Lots of baking recipes ask for room-temperature eggs, and it isn't just fussiness.
Cold eggs can firm up creamed butter, so the batter looks curdled and holds less air. Eggs that have sat out a bit usually blend in smoothly and help the cake rise more evenly.
Same eggs. Different temperature. Different cake.
A little waiting before you mix shows up in the crumb.

2026-10-11 21:41:00 UTC

A new episode of Connection, presented by Zap Cooking, is up.
Conversations about cooking, building, and making useful things.
YouTube: https://youtube.com/@zapcooking
Fountain: https://fountain.fm/show/Hpv54X22FYhHO5EWBVJy
Apple: https://podcasts.apple.com/us/podcast/connection/id6811601309
Spotify: https://open.spotify.com/show/6NMOsXtvLNf3aIt0NeT74i
Like and subscribe, only if we earn it.

2026-10-11 14:23:00 UTC

Flaky pastry usually starts with cold butter.
When small pieces of butter stay solid in the dough, the oven turns the water inside them to steam, and that steam pushes the layers apart.
Soft butter blends into the flour instead. The crust still bakes, but it comes out tender and crumbly, not flaky.
Sometimes the most important ingredient is the temperature.

2026-10-10 23:00:53 UTC

- reply

We hear this a lot

2026-10-10 20:40:00 UTC

What's for dinner tonight?
The real answer, not the one you'd put on a menu.

2026-10-10 15:40:00 UTC

Someone in the community rebuilt a dish from a restaurant that closed years ago, working from memory.
Soy-ginger marinated salmon, seared in cast iron, over turmeric pearl couscous with quick-pickled carrots.
In their notes, they say it's not quite the original yet and they'll keep iterating. That's cooking.
Marinated Seared Salmon over Pearl Couscous
https://zap.cooking/recipe/naddr1qvzqqqr4gupzpmnw5yatnljuff5w47d35d87q99xddqpzlzsac4xzn6vm22ekmn5qq4k6ctjd9hxzar9vskhxetpwfjkgttnv9kx6mmw94hhvetj94cx2ctjdskkxmm4wd3k7atnk50fee?ref=social

2026-10-10 15:17:09 UTC

GIFs from @npub1nxy…avr7 are now live in the Zap Cooking web app!
Mobile versions are still being prepped in the kitchen…
https://gifs.nostr.build/97c9199f3f1ab559310c281772bdccb8f0afda99cb4a3db3e91131f0166e8687.gif

2026-10-09 21:39:00 UTC

Cast iron is slow to heat, but it holds a lot of heat once it's there.
So when cold food hits the pan, the temperature drops less than it would in a thin pan, and the surface keeps searing instead of stalling.
That's why it's the pan people reach for when they want a real crust.
Give it time to heat up and it does the rest

2026-10-09 15:39:00 UTC

In your house, who decides what's for dinner?
Not who cooks. Who decides.
Sometimes that's the harder job.

2026-10-08 23:40:34 UTC

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! 👇
https://youtu.be/Tzz18GCnlFk
Connection, presented by Zap Cooking. 🍳⚡️

2026-10-08 21:38:00 UTC

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?

2026-10-08 13:37:00 UTC

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.

2026-10-07 14:11:44 UTC

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.
https://blossom.primal.net/2754295e0f38bb1aeabee51b97aadd045eb1ded23111b61f7de6fe28c744093b.jpg
https://blossom.primal.net/93666ac981b61b724653b9d030fa31d7cf2d104d7ba8b3f4f3e0c11382f8b0e1.jpg
#nevent1q…hfu9

2026-10-06 00:45:24 UTC

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.
https://zap.cooking/feed
#foodstr #zapcooking #nostr
https://blossom.primal.net/9a65b15c75a727a2351d3b511a9d6dfdc3c9c5941eeeb544230ea204c220c53f.mp4

2026-10-05 21:33:00 UTC

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.

2026-10-04 21:41:00 UTC

This week's Connection episode is up.
Conversations with builders, cooks, and people making useful things.
YouTube: https://youtube.com/@zapcooking
Fountain: https://fountain.fm/show/Hpv54X22FYhHO5EWBVJy
Apple: https://podcasts.apple.com/us/podcast/connection/id6811601309
Spotify: https://open.spotify.com/show/6NMOsXtvLNf3aIt0NeT74i
Like and subscribe, only if we earn it.

2026-10-03 21:40:00 UTC

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.

2026-09-30 23:45:54 UTC

- reply

I can see your dad rocking the custom Ross BBQ shirt, grill maxing 🔥

2026-09-30 23:42:39 UTC

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Surrounded by love, and a microwave 😂

2026-09-30 23:32:56 UTC

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🥺🫶

2026-09-30 21:36:00 UTC

Who taught you to cook?
Not necessarily the best cook you know. The person who made you believe you could do it.

2026-09-30 20:29:36 UTC

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Lookin goood 🤩

2026-09-30 20:28:43 UTC

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Nice, what else would go into it?

2026-09-30 16:15:00 UTC

That cloudy pasta water is worth saving.
It's full of starch from the noodles, and starch helps fat and water hold together. A splash turns a greasy sauce into one that clings.
The best ingredient in the dish might be the one you almost poured down the drain.

2026-09-18 22:33:00 UTC

Which sounds more useful?
A: Plan your meals for the week.
B: Make Tuesday dinner easier.
We’re starting to think B is much closer to the problem.
Products often describe what they do.
Customers care about what gets easier.

2026-09-12 02:50:00 UTC

What’s the simplest meal you make that is still ridiculously good?
Not your impressive recipe.
The one with five ingredients or less that you could make almost without thinking.
Those are often the recipes worth knowing.

2026-09-03 16:25:00 UTC

One of the highest-return ten minutes you can spend in a kitchen:
Make pickled red onions.
Tacos. Sandwiches. Eggs. Salads. Bowls.
Anything that needs acidity, crunch, or a little color suddenly gets better.
https://zap.cooking/s/ebsrlr?ref=social

2026-08-17 22:45:29 UTC

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Probably not as bad as it sounds, tbh.
#naddr1qv…uvd6

2026-05-26 14:29:15 UTC

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https://zap.cooking 😊

2026-02-20 01:39:12 UTC

Your wallet. Your Bitcoin. Your self custody. ⚡️
Zap Cooking now includes a built-in Bitcoin wallet.
Lightning (Spark / Breez + NWC)
On-chain transactions
Get paid directly for your recipes.
Bitcoin transactions are irreversible. That’s the power — and the responsibility — of self custody.
To help mitigate transaction risk, Zap Cooking integrates @npub16nd…r9qr.
Branta provides infrastructure designed to let you send and receive Bitcoin with absolute certainty. Before you share an on-chain deposit address, it verifies that the address hasn’t been tampered with — reducing the risk of phishing, address swaps, and man-in-the-middle attacks.
Branta does not take custody.
It does not route funds.
It simply helps confirm address integrity before a transaction happens.
Self custody is freedom.
Certainty makes it stronger.
Share a recipe.
Receive sats.
Learn by doing.
Food culture funded by people, not ads. ⚡️🍳