1. Accidentally left pizza dough fermenting+resting whilst watching 2hr movie, wondering whether this will affect stretching/baking behaviour…

  2. Also last night: second try cooking horse meat from kolaportið — attempting to make edible via boiling on low heat for 4 hours. Afterwards it was significantly more tender but still fairly disgusting — would not recommend buying. Maybe as dogfood.

  3. Black sesame seed ice cream went down well at the office, has replaced chocolate as my favourite ice cream flavour (those of you have eaten ice cream with me will get how big a deal that is)

  4. Roopa Gulati: @BarnabyWalters I love the way you combine fabulous experimental food with technical computer coding!

    @roopagulati thanks! Currently mainly working on improving my pizza technique — I can do pretty good sourdough bases now, just bought a pizza stone and it’s had a huge effect. Pizza is now crispy but flexible and a little charred on the bottom.

  5. Finished off a tiring 15000 step day with my best Spanish-style hot chocolate yet: milk, cornstarch, vanilla, dark chocolate, cinnamon, himalayan salt, a little licorice, masala curry powder and crumbled walnuts. mmmmmmmm.

  6. Acquired today: one pizza stone and a paddle! Hopefully this will push my pizza quality to the next level now that I have a decent dough technique.

  7. Having a go at making Sumendi’s leche frita (fried milk). Just put the mix in the fridge, pretty sure the consistency is perfect, but I’ll find out for sure tomorrow!

  8. Had a go at making Dosas (cc @roopagulati) — simple potato+cumin filling, used hjartasalt (hartshorn powder) in batter instead of baking soda. First one was pretty good, second one a bit too wet.

    Is the filling supposed to be easily spreadable? Mine may have been way too thick.

  9. Made a simple garlic+mushroom+cheese risotto from this recipe — results were adequate, ignore the instructions to put salt in at the beginning though — it’s easy to put way too much in then have it concentrated as more water evaporates. Best leave it till later, or put a tiny amount in.