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#1
07-29-2003, 04:56 AM
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 Greetings from Iceland ! Hi colleague! I´m a professional chef from Iceland and testing this forums  My english is not my best thing but I will try. I am working in a hotel, it has 284 room, we are 12 professional chefs working there and 9 trainee. The weather here in Iceland is very good and around 15c° heat. My planing here in Cheftalk is to be active and hope at I will be welcome here  Sincerly Ice  |
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#2
07-29-2003, 06:27 AM
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| Ice, Glad you found us!! I am sure there is quite a bit of information you can share with us. Looking forward to your posts. There are chefs from all around the world on ChefTalk; have you checked out the Global Chefs forum? That might be a good start for sharing some of your know-how. Welcome aboard!
__________________ Invention, my dear friends, is ninety-three percent perspiration, six percent electricity, four percent evaporation, and two percent butterscotch ripple |
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#4
07-29-2003, 10:30 AM
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| Hi kokopuffs! Yeea, thats right we have mostly of fish in our cuisine and good one hehe, and also have we great lamb but our lamb have recognition all over world and next Bocuse d´or 2005 will use our lamb. Speaking of Bocuse, we are sending one of our finest Chef here in Iceland and we expect great things from him. And he have start to prepare for the competition now. Sincerly Ice |
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#5
07-29-2003, 11:24 AM
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| Welcome Ice! (Is Vanilla Ice making a comeback on Cheftalk? )Seriously, it's nice of you to join us. I've always been fascinated with Iceland. Such a small country, such grand landscapes. I once read that Icelanders are the happiest people in the world! Although I don't know how this can be scientifically proven... I don't often get to talk with Icelanders so I must ask: What's the deal with the burried/pickled/rotten shark? Is it really a delicacy? Who serves/eats this? Is it tastier than it sounds? Enjoy your stay with us! |
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#6
07-29-2003, 12:52 PM
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| Welcome to Cheftalk Ice!! We are always glad to welcome our brethern from across the Seas!!! I would love to learn more about the cuisine of your country as, I hate to admit, I am not very familiar with it.
__________________ From Man's sweat and God's love, beer came into the World-Saint Arnoldus |
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#7
07-29-2003, 01:08 PM
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| Hi Anneke! I have to admit at I dont like the Shark but many Iceland people like him. To prepare the shark for to eat we have cut him in to pieces and let him stay in a tub at least 1 month and after that we let him hang onto rope for about 3 months in a very good air places for example, chalet. The taste and the smell of the Shark after this is functionality is disaster hehehehe.... You should here about our Sheep "tradition" but we eat the whole Sheep as from testicle and to the finest steak hehehehe... Ice |
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#8
07-29-2003, 01:17 PM
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| Sheep tradition? I'm affraid to ask!  Sheep testicles aren't that bad. I've had them, lightly breaded. Nothing to write home about...I heard that traditionally, the shark were left burried in the ground for a long time. Oh the smell... It must be ghastly! |
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#9
07-29-2003, 03:00 PM
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| About our traditionally sheep résistance, we put pieces in whey about 6 months and after that it is eating with potatoas, rye pancakes etc. And for my feeling about this food is ... uach .... hehehe.. but every year in februar we have a special months what we call "Ţorrinn" and all this meat are eating then. Annake!! Where do you work? Sincerly Ice |
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#10
07-29-2003, 05:44 PM
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| Vekominn Ice, Glad you found us and enjoy.
__________________ Baruch ben Rueven / Chana "If the sun refused to shine, I will still be lovin you. Mountains crumble to the sea, it will still be you and me" |
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#11
07-29-2003, 06:14 PM
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| Thx cape chef Ice |
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#12
07-29-2003, 06:39 PM
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 Welcome to Chef Talk, Iceland-chef! It looks like you've dived right in and made yourself right at home. Please make yourself comfortable all over our board, and join in the conversations as you please. We'll look forward to hearing from you often! Regards, Mezzaluna
__________________ Moderator, Welcome Forum ***It is better to ask forgiveness than beg permission.*** |
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#14
07-29-2003, 07:37 PM
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| It's a prestigious international cooking competition. Details anyone? I've seen parts of it on Food TV, but that's about it. I've always been curious just how much weight it carries for the winner.
__________________ Moderator, Welcome Forum ***It is better to ask forgiveness than beg permission.*** |
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#15
07-29-2003, 10:29 PM
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| Quote:
It's a good thing there's more to Icelandic food than fermented meat! I look forward to visiting your beautiful country sometime. It's part of my 5 year plan... |
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