Search results
Results from the WOW.Com Content Network
The flavors of this traditional country food originate in its preservation methods: pickling in fermented whey or brine, drying, and smoking. Modern Icelandic chefs usually emphasise the quality of available ingredients rather than age-old cooking traditions and methods. Numerous restaurants in Iceland specialise in seafood.
The food was served in large wooden troughs, containing enough food for four people, which were copies of old troughs that could be seen at the National Museum of Iceland. The idea, according to the restaurant owner, was to give people who were not members of a regional association the opportunity to taste traditional country food.
On an Iceland-themed season-2 episode of Travel Channel's Bizarre Foods with Andrew Zimmern, Andrew Zimmern described the smell as reminding him of "some of the most horrific things I've ever breathed in my life", but said that the dish tasted much better than it smelled. He described the taste as "sweet, nutty and only faintly fishy".
Iceland began using geothermal energy to heat greenhouses in 1924, according to the Iceland National Energy Authority. Iceland is the largest producer of bananas in Europe. Iceland is the largest ...
Beer in Iceland (4 P) Icelandic drinks (1 C, 2 P) Icelandic breads (5 P) Pages in category "Icelandic cuisine" ... (restaurant) Dried and salted cod; F. Fish ball ...
Find special occasion recipes for fancy appetizers, steak dinners, decadent desserts, and more. These are perfect for holidays, parties, and romantic dinners!
If you want to make delicious rice every time, read on!
Iceland offers wide varieties of traditional cuisine. Þorramatur (food of the þorri) is the Icelandic national food. Nowadays þorramatur is mostly eaten during the ancient Nordic month of þorri, in January and February, as a tribute to old culture. Þorramatur consists of many different types of food.