1. Aitor García Rey: @BarnabyWalters Do they have rennet at Burið!?! I didn’t know! A few desserts for next @SumendiRest have become suddenly possible… thanks!

    @_aitor welcome back! Yep, I spent several hours today on a wild goose chase which led me to Burið and now have a small vat of Skyr curing. Looking forward to tasting the Sumendi desserts, and I actually have one I’d like you to sample: an evolution of your hot chocolate recipe with some Icelandic influences…

  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. 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.

  4. 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.

  5. 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.

  6. 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!