1. 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!

  2. 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.

  3. 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.

  4. Enjoy rice cake+peanut butter+dark cooking chocolate? Try sticking it under the grill for a few minutes then spreading the chocolate around:

  5. I think I just tried to make @nerdhaus quiche. Whether or not I accept that interpretation of the past as canon depends mainly on the degree of misshapenness of whatever it is coming out of the oven in a few minutes.