A Conversation for Icelandic cuisine

Peer Review: A2826191 - Icelandic cuisine

Post 1

Rassgathole

Entry: Icelandic cuisine - A2826191
Author: Rassgathole - U784982

Icelandic Cuisine


A2826191 - Icelandic cuisine

Post 2

anhaga

Interesting little entry, but I feel is needs to somehow be more fleshed out (if you'll pardon the expression). Perhaps a little more about the history of the dishes and actual preparation methods (could I make Hakarl at home?)

Also, concerning 'Sour Ram's testicles, Hrutspungar': suggesting that the name says it all is perhaps inaccurate. Are they in fact sour tasting testicles, or are they testicles contributed by an ill-tempered Ram? Are all Rams' testicles sour? Are some sweet and only the sour ones are used for Hrutspungar? Or are Rams' testicles normally sweet but Icelanders have a particular taste for sour things and so they treat the testicles destined for hrutspungar in a certain way? If so, what exactly is that treatment? Are they perhaps dipped in walrus ear wax?smiley - winkeye


Seriously, I think it is a wonderful start to what will be a wonderful entry but it needs a little fleshing out (and formating. And 'Scottish' should be capitalised.)


A2826191 - Icelandic cuisine

Post 3

Rassgathole

Thank you, I'll get on it...

The ram's testicles are...uhm...hard to describe... I'll do my best though.


A2826191 - Icelandic cuisine

Post 4

Secretly Not Here Any More

Marinated Herring, Sild:
Marinated Herring. Served cold.

That could do with a bit more depth.

I'd also put the translations (ie sild, if they are translations) in italics.


A2826191 - Icelandic cuisine

Post 5

Trin Tragula

I agree with what has been said about fleshing this out a little - perhaps setting each 'dish' off by giving it its own subheading too - but I thought this was fascinating and I really liked the tone in which it was written smiley - smiley

The amount of detail you go into with the rotted shark - perhaps you could use that as some sort of benchmark and flesh the others out to match it?

Second line: "it's delicacies" should be "its delicacies"

Also, with reference to what Anhaga says - >>could I make Hakarl at home?<< - perhaps one or two recipes would be great (not the shark-rotting perhaps smiley - winkeye)


A2826191 - Icelandic cuisine

Post 6

anhaga

perhaps it would be appropriate in the rotted shark section to work a link in to the Garum Edited Entry: A2309645

Perhaps we could end up with a new catagory: Rotten flesh that people eat.

smiley - winkeye


A2826191 - Icelandic cuisine

Post 7

Woodpigeon

Hi Rasgathole,

I liked this entry! Quite funny, and still does not put me off going to Iceland some time in the future. Some GuideML would be good as the headings would work better with a tag.

smiley - cheersWoodpigeon


A2826191 - Icelandic cuisine

Post 8

Secretly Not Here Any More

I knew there was something unusual... Lack of GuideML would be it...


A2826191 - Icelandic cuisine

Post 9

Rassgathole

Thank you all for the tips,
Now I'll flesh it out a little more and try to figure out this GuideML stuff. smiley - smiley


A2826191 - Icelandic cuisine

Post 10

Secretly Not Here Any More

Go to Edit Entry
Set to Guide ML

The following should appear in the text box



(type here!)



- Header
- Subheader
- Paragraph tags
- Bold
- Italics
- Line Break

Put all paragraphs in paragraph tags.


Basic GuideML for you.


A2826191 - Icelandic cuisine

Post 11

Dr Hell

Fantastic... How come I ended up thinking about Indiana Jones?

Fleshing out seems to be a good idea, as is GuideML-ling it. But all is in there already.

Minor thoughts:

"Sometimes you'll find that some sadist has put raisins in it. You may spot an old person putting sugar on it before eating it, this is not recommended." Why sadist? To confuse other people to think it's vanilla pudding?

"mysa (a kind of milk)" Now... with the delicacies exposed in this Entry in mind, I turn really sceptical about terms like 'kind of milk' - I would like to know more precisely, what kind of milk, exactly, are we talking about here?

"Tastes good, makes you fart (sometimes referred to as "Thunder" by Icelanders)." Farts here: A673508

"Bon Ap├ętit." Thanks, I'll have a burger smiley - oksmiley - winkeye

HELL


A2826191 - Icelandic cuisine

Post 12

DaveBlackeye

Very interesting article!

.
I got confused by this bit. In Scotland we have haggis, black (blood) pudding and white pudding (amongst other things); they are all quite different. Is the Icelandic version based on haggis but in black and white forms, or are they just black and white puddings, in which case the reference to haggis is unnecessary and confusing?

Anyway, well done, I am now really looking forward to my upcoming visit to Reykjavic!
smiley - ok


A2826191 - Icelandic cuisine

Post 13

Sea Change

I think you mean 'livestock' instead of 'lifestock' but can't imagine playing with the jaw as anything other than a catapult/slingshot, so I could be wrong.

Salted meat-is this really as ambiguous as it seems, or is this the meat of a particular animal?

Milk also comes from a number of critters, and tastes different depending on where it's from. Since there's such a variety of animals listed already, I don't want to assume anything. Is it cow's milk, or goat's milk, or...? It seems that milk is used to sour a number of things. Do you sour the milk first and then use it as a tool, or is it just part of the ingredients of something that gets soured?


A2826191 - Icelandic cuisine

Post 14

Mikey the Humming Mouse - A3938628 Learn More About the Edited Guide!

Sadly, it looks like our author started a hootoo account, was around for 2 days, and has never come back.....

smiley - mouse


A2826191 - Icelandic cuisine

Post 15

Dr Hell

Do you think there is enough stuff here in PR to guide a subbie? OR do you think it would be better off in FM?

I'd second a move to FM if you think. On the other hand, this Entry *could* be used.


HELL


A2826191 - Icelandic cuisine

Post 16

Mikey the Humming Mouse - A3938628 Learn More About the Edited Guide!

This would be more than I, personally, would want to take on as a sub. It's one thing if it's just little tidbits here and there, but this really seems to be about adding substantial content -- I really wouldn't want to be the one doing that, even with the PR thread to guide me, because I know so little about the subject.

Other subs may well feel different, though.

smiley - cheers


A2826191 - Icelandic cuisine

Post 17

Dr Hell

Yah. You're right. I suggest a move to FM then. Someone could easily salvage it from there and tidy it up.

HELL


A2826191 - Icelandic cuisine

Post 18

Speller - If I can help somebody...

Yes good idea
Spellersmiley - dog


A2826191 - Icelandic cuisine

Post 19

Rassgathole

Well, I'm back and I will get back to editing and improving this entry soon...What does all this PR and subbie mean?


A2826191 - Icelandic cuisine

Post 20

Dr Hell

Heeeyyy... Wellcome.

PR is short for Peer Review. You submitted this Entry for Peer Review. This converstaion is the PR-conversation.

Here, peers review your Entry and say if they think it's superb or you need to make changes or if it needs a major overhaul and needs to be taken off the peer review process. Once the Entry is accepted (by the Editors) it is sent to a Sub Editor (the subbie) who cares about stylistic things (headers, reading flow etc.). He writes another Entry, based on this one, to which the original author (you) is co-author, which is the Edited version of the Entry. Both versions the edited and the un-edited co-exist in the guide. The edited version denotes that a lot of people read it and that it was given to the editors and that it is conform with the so-called writing-guidelines. In general it feels nice to know that the Entry you've written has now some kind of recognition.

To go through Peer Review, the author should respond and adapt the Entry to the comments made by the peers, as long as the comments make sense. Sometimes people send in Entries and vanish. Since these Entries cannot be modified by the author, the Peer Review process (this conversation) is stuck, and will only clog the peer review list (of conversations). For that reason the Peer Review list has to be maintained (this is something the 'scouts' help to do).

In your case it was the following: Your Entry needs some polishing as suggested by the peers (only you can do that). In its current form it would not be accepted as a basis for an Edited Entry (it is already accepted as a part of the guide, remember). Since you were away for a long time, we were going to remove this thread from the PR-list and put it in FM (Flea Market) which is a place where other people can take your unfinished Entry and finish it off, then resubmit it to PR.

.... This is getting long... Read the small-print. You'll understand it a lot better than I can probably explain. If you have any more questions just ask.

HELL


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