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My first earthquake!

 
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falsedan



Joined: 13 Dec 2006
Location: San Francisco
PostPosted: Wed Oct 31, 2007 5:07 pm        Reply with quote
psiga that article does not have enough Icelandic foods in it.

To make hákarl the traditional way, the shark is sectioned in pieces and then the meat is buried in gravel for 6 to 12 weeks depending on the season, and then hung in a drying shack for 2 to 4 months.

PROTIP: the smoked lamb is smoked with sheep dung
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