Conference turris::scandia

354.0. "Icelandic fare, some NOT for the faint of heart" by TLE::SAVAGE (Neil, @Spit Brook) Thu Aug 03 1989 10:19

    Group soc.culture.nordic
    article 654

    From: [email protected] (Magnus M Halldorsson)
    Subject: Skyr and other icelandic food
    Organization: Rutgers Univ., New Brunswick, N.J.

    . . .

    For those not in the know, 'skyr' is dairy product similar to yoghurt,
    except it's not cultured but somehow processed you know (insert lots of
    handwaving, proofs by appeal to general knowledge...). The pure product
    is very thick and quite sour, so we usually add milk or cream, and -
    depending on availability and interest - breadcrumbs, sugar, cold
    oatmeal pudding (this combo is known as 'skyrhraeringur' or      
    'skyr'-mixture), fruits, and "sla'tur" (see below).

    I haven't noticed it anywhere else, so I tend to think it's a
    completely local tradition. It is now also commercially available in
    number of {fruits,berries} version.

    Other traditional dishes worth mentioning:

    ! WARNING: Tender hearts need not read further. Parental guidance
    suggested.

    SL'ATUR: The dish that proves the phrase 'necessity is the mother of
    invention', as it makes a fair attempt at utilizing the sheep close to
    100 percent. Slatur is a mixtured of either the liver or the blood of
    the animal, with some plain fat and oatmeal added. This pudding is then
    stuffed into a stomach which is then sewed closed. Served warm, right
    after boiling it, or cold as a lunch snack.

    SVITH: These are sheepheads roasted over open fire. The hair is scraped
    off and so is the blackness from the fire. The head is then cut into
    left and right half for ease of access. Served whole, usually warm,
    with mashed potatos, or in a jel, cold as a snack. While unappealing to
    the unitiated, the flesh is quite tasty, and everything is eaten,
    except for the bone, the earlobe and possibly the eyestone.

    HRUTSPUNGAR: The Icelandic equivalent of 'Rocky Mountain Oysters', ram
    balls are an excellent choice for a practical joke on a foreign
    friend... One of my favorites, they are usually stored in a sour
    liquid.

    HVALKJO"T: While not extremely common, whale meat has long been a
    staple in the Icelandic diet. In taste, it is quite similar to beef,
    but more dry.  One of the best meal I've ever had was the marinated
    whalemeat they had at my wedding...

    HA'KARL: Shark meat is usually served after having it rot for a couple
    of weeks, giving a greater stench than I've been able to overcome.
    Served in small bits, the connoisseurs require 'Black Death' (the local
    schnapps) to go with it.

    HARTHFISKUR: Literally meaning 'hard fish', "hardfiskur" is any of
    {catfish, haddock, cod, halibut} hanged for fresh air drying. The
    commercial version is usually mashed into breakable pieces. Excellent
    to serve as party snack, with butter or plain.

    I guess I could think of some more, but this is at least something to
    chew on...

    Magnus                                                               

    SL'ATUR  (the stomach thing) sounds almost identical to the infamous
    Scottish "haggis", which is chopped giblets and oatmeal in a sheep's
    stomach.