Post-pub nosh deathmatch prompts paprika potato pierogi El Reg's first foray into the wonderful world of Polish cuisine, in the form of the cheesy mash-packed pieróg, prompted post-pub nosh deathmatch fans to suggest we might have missed a trick as the eastern European delicacy went head-to-head with Spanish patatas revolconas. Here are said dishes, served up by guest waitresses …
Svið versus súrsaðir hrútspungar versus selshreifar
If your Icelandic is less than fluent that is:
Singed and boiled sheep's head* versus whey preserved pressed ram's testicles** versus seal flippers cured in lactic acid
* or the child-size portion of half a sheep's head
** no longer attached to the ram
If anyone is really feeling manly there is a whole menu of similar horrors served in Iceland during Þorri (late January to February) called Þorramatur. The full list is here:
http://en.wikipedia.org/wiki/%C3%9Eorramatur
The mystery of why Icelandic cooking hasn't taken the world by storm only deepens. Although I could murder some harðfiskur right now.
... pickled eggs :-). Like, maybe, pickled scotch eggs. Which are scotch eggs made with pickled eggs, not ordinary ones left to soak in vinegar for a month or ten. And maybe make the sausage meat with scotch bonnet chillies, to maintain the whole Hibernian thing.
OK. I'll shut up now :-P.
The one you need to incorporate in your studies, obviously.
Although personally I think it belongs not in the 'Post-Pub nosh deathmatch' but rather in your upcoming series of 'Morning-After nosh' and 'Bloke food' deathmatches.
For inclusion in the latter, may I propose http://en.wikipedia.org/wiki/Pyttipanna ? The frozen version is an absolutely essential stand-by in the freezer for those many occasions when you Just Can't Be Arsed To Cook(TM)(R)
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