http://blogg.karlsbakk.net/2009/08/30/reykjavik-day-six/ blogge v1 (norr bloðga, av *blod) skjære, stikke fisk slik at blodet renner ut, jf *bløgge Mon, 14 Nov 2011 14:06:31 +0000 hourly 1 http://wordpress.org/?v=3.3.1 http://blogg.karlsbakk.net/2009/08/30/reykjavik-day-six/comment-page-1/#comment-2551 hildigunnur Mon, 31 Aug 2009 20:10:01 +0000 http://blogg.karlsbakk.net/?p=219#comment-2551 Well, you don't really prepare hákarl. It's just eaten as it is. And nope, brennivín (icelandic schnapps) is absolutely required! Well, you don’t really prepare hákarl. It’s just eaten as it is. And nope, brennivín (icelandic schnapps) is absolutely required!

]]> http://blogg.karlsbakk.net/2009/08/30/reykjavik-day-six/comment-page-1/#comment-2549 roy Mon, 31 Aug 2009 01:46:54 +0000 http://blogg.karlsbakk.net/?p=219#comment-2549 that was kæstur hákarl, but still, you'll get your taste of it. I haven't dared to open the box yet, but I guess I will some day. I guess I'll be buying more harðfiskur on the way - these chunks from Ýsa (haddock, or in Norwegian, hyse) are very nice. The Steinbitur stuff wasn't that good, so I guess all of that goes to you :) that was kæstur hákarl, but still, you’ll get your taste of it. I haven’t dared to open the box yet, but I guess I will some day. I guess I’ll be buying more harðfiskur on the way – these chunks from Ýsa (haddock, or in Norwegian, hyse) are very nice. The Steinbitur stuff wasn’t that good, so I guess all of that goes to you

]]> http://blogg.karlsbakk.net/2009/08/30/reykjavik-day-six/comment-page-1/#comment-2547 gamlingen Sun, 30 Aug 2009 20:48:02 +0000 http://blogg.karlsbakk.net/?p=219#comment-2547 I`m looking forward to taste that tæstur hàkarl, so you will have to drop by some day when you find your way back home, bringing it to us, preparing it - and serving it. And, of course, doing the washing-up. And when it comes to fish, we always drink water to preserve that real taste of seefood. I was raiset on fish, dried as well, so you will experience me as a fastidious customer. Welcome home. I`m looking forward to taste that tæstur hàkarl, so you will have to drop by some day when you find your way back home, bringing it to us, preparing it – and serving it. And, of course, doing the washing-up. And when it comes to fish, we always drink water to preserve that real taste of seefood. I was raiset on fish, dried as well, so you will experience me as a fastidious customer.
Welcome home.

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