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Food Media 4

Vacuum sealer, two rocks, and a sheep: New Scandinavian Cooking's Iceland shows

greygarious | Aug 29, 2013 10:53 AM

I watch PBS Create's NSC show mostly for incredulous amusement. Usually, the host is cooking outdoors with portable kitchen equipment of some sort, and many of the dishes don't appeal to the average viewer (e.g. neon-pink fish balls made with fish ground bones and all, plus beets). This week's shows have been from Iceland. Even the host, who is generally quite game, was not thrilled with his visit to a local smokehouse, where the lamb and fish were smoked with a fire fueled by sheep dung and hay.

Today, he incinerated a leek in a volcanic fissure, then pulverized it to use as a pepper substitute. He tied broccoli to a string and boiled it in a geyser. Salmon sous vide was accomplished in a hot spring, with rocks in the plastic bag to keep it submerged. Take that, Boy Scouts!

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