Categories
Eating Out Travels

It is a small world

Whilst having my birthday breakfast with my good friend Jill Lawday begin_of_the_skype_highlighting     end_of_the_skype_highlighting in Kingston’s Frank B’s Diner, we were served by a very happy and pleasant person, Kapila Amarasinghe.



Phillip Holt and Kapila Amarasinghe in Frank B’s Diner

He had time to make sure that he took our order correctly, to make us feel at home and at ease.

Obviously not from the UK, I asked where did he originate from, and he said Colombo in Sri Lanka.

I have spent many days giving training in Sri Lanka on many visits, especially staying in the very old Swimming Club of Colombo, and in the next few weeks I hope to return.

I told Kapila my association with Sri Lanka, and what a wonderful place I had found it, but not what I actually did there.

The time came when Jill and I had finished our breakfast, and it was time to leave, so I went to the till.

Kapila, again being very friendly wished me well, then mentioned that he had been involved with the Sri Lanka tennis team, along with Maxwell de Silva.

What? Where did that name come from? Why did he name Maxwell de Silva?“. Questions raced through my mind.

I was in shock.

Maxwell de Silva and I have worked together for a number of years, being co-directors of a company we formed, NLPNOW-Lanka, to provide training in Sri Lanka.

I never mentioned what I did in Sri Lanka, or my associations with people there, and yet Kapila and I had a common friend.

Here I am in the UK, and Maxwell in Sri Lanka, and suddenly, there is a direct link between us.

It’s a small world, you will never know who you may bump into on your travels.

Categories
Culture Eating Out

Tom and Jerry Fish Bones

It had been a long morning, a drive across Penang, Malaysia, to the Mount Miriam Cancer Hospital to pick-up my sister-in-law half way through her chemotherapy treatment, to bring her home in Bukit Mertajam, and it was long past lunch time.

We stopped at a local “hawker” restaurant, where the food is cooked before your very eyes, and is so cheap, and in the right frame of mind, people undergoing chemotherapy do not loose their appetite, as my sister-in-law added a fish to her chosen food.

Within minutes it was as if the cartoon characters, Tom and Jerry had been at the table, because there in the center, laying on a plate, was all that remained of that fish.


Tom and Jerry fishbones after a meal in Malaysia

Categories
Eating Out

Horseshoe Crab

Where is the food I know? Pizza, kebab, fish-n-chips.

Eating food in Malaysia is an adventure, I never know what is going to come next, what I am eating, what will it taste like, will I like it or hate it.

Fish and sea food is a big part of the dietary culture of South East Asia, especially in the coastal regions, and unfortunately, it is not a food high on my “like list”, in fact, I avoid fish and marine food as much as possible. My avoidance of fish does not usually present problems, as most fish restaurants will have a meat dish, and grass dishes, sorry vegetables.

I will try anything, and that includes food, but fish, no thank you, unless it comes in batter, traditionally served in the British fish-n-chips meal.

I think my dislike of fish came from when I was a small boy at primary school, when we were told to eat everything on our plate, as just think of all those starving people who had nothing to eat. Being a trusting and loving young boy I did eat everything, including the bones, and now feeling a fish bone in my mouth makes me want to vomit.

I could never understand why my offer of the unwanted food on my plate I did not want to eat was always refused to be sent out to the starving people.

I must be typically British, only liking bland food, but.in some cultures, the stronger the taste and smell of the fish the better people like it. Here in Malaysia and in the flat below mine in Norbiton Hall in the UK, the stronger the smell that can be produced whilst cooking the fish, the better is the presupposition, or belief is, that the better the food will taste. Oh Poo Poo literally.

So, a small party of the family, staying in our home here in Bukit Mertajam, decided that it was time to go to a small fishing village, to eat at one of the fish restaurants.

I emptied my mine of any idea of having to eat fish, crab, lobster, squid, prawn, whatever, at least there would be rice.

The first dish to arrive was a Horseshoe Crab. Certainly something I had never eaten before, in fact something I had never seen before, only in pictures or on the TV, or its’ shell being used as a helmet by Manny the Mammoth in the film Ice Age 3


The shell of the Horseshoe crab, also being held by the sword like tail

This strange creature is not a crab at all, but is closely related to spiders, ticks, and scorpions. It is said to be a “living fossil”, as evidence exists in fossil remains dating back to the Triassic period some 230 million years ago, and similar fossils from the Devoian period some 400 million years ago. 

The Horseshoe Crab, or as it is also known in Malaysia and surrounding region as the King Crab, has three main parts to its body, the head, the helmet shaped part, the abdominal part and the tail or as it is known the telson, each hard shell like structures.

The crustacean was served up-side-down, and I had no idea what to eat, or how to eat it.


The Horseshoe Crab ready to eat

All I saw was the hard sword like tail pointing towards me, the helmet part filled with vegetables and roe, eggs. The roe or eggs were brown leather coloured, and upon eating them, they were like leather in texture and having no strong taste. But, there was no meat, only eggs. I was told that the only the female Horseshoe Crab is used, and then only the eggs.

Later upon leaving the restaurant, you have to walk past the tanks, buckets and boxes of sea life, waiting to be put to the pot, and then I spied a bucket of Horseshoe Crabs, the top one being upside down. It was then I understood why there is no meat. The body is very small.


A bucket of Horseshoe Crabs ready for the pot

In the next photograph, the underside of the Horseshoe crab can be seen.


The appendages of the Horseshoe Crab

In the lower half of the picture are six appendages, the first pair, the chelicera are the genital pores, whilst the remaining five pairs are the inedible lungs or book gills, which allows the Horseshoe Crab to breath out of water, as long as the lungs are kept wet. As the female lays her eggs on the beaches in sand, and I believe mating occurs at this time, breathing out of water is desirable.

In the upper half of the picture can be seen the “legs” or another six pairs of appendages, each having a distinct purpose and shape. the first are used to pass food into its’ mouth. The second pair are used for walking, with the remaining four pairs used as pushers for movement.

So now I can add the Horseshoe Crab to the list of many strange things I have eaten, I have tried this food, and it was not that bad.

Categories
Eating Out

A habit that is too strong to stop. Jack Frost or Il tuo Gelato

A habit is defined as:-
                                         “the involuntary tendency or aptitude to perform certain actions which is acquired by their 
                                            frequent repetition; as, habit is second nature; also, peculiar ways of acting; characteristic 
                                            forms of behavior

Some people state categorically that an action that has to be undertaken twenty-one (21) times to become a habit. I disagree with this assumption or presupposition, as it only took me twice or three times for the habit of eating ice cream when in Italy.

In Milan today the temperature must have been at the maximum 11 degrees, and it was a cold 11 at that, as I strolled to the Duomo Basillica, (click for pictures) from Stazione Centrale (the Central Railway Station), where my hotel, Hotel Auriga, is located. Tonight, the temperature is even lower, but I needed to get out of my room, to stretch my legs, and there was only one place I could think of going, Jack Frost or as it is now known, Il tuo Gelato. Read What ever has happened to Jack Frost?

I could not stop the need for ice cream, the urge deep inside me. Yes I could not stop my habit.

I must have looked a sorry sight, a man, alone on a cold night, walking back to my hotel, eating ice cream, when everyone else had their thick Michelin Man coats on, with scarves wrapped around their necks, and wearing woolly hats to keep their heads warm.

orLands' End Women's Reversible Quilted Long Down Coat

But now back in my room, I have a feeling of satisfaction having had my ice cream, and I think I like my habit too much to give it up now.


Here’s to tomorrow night.

Categories
Eating Out Travels

Breakfast in the Marmara Suadiye Istanbul

Not to make anyone jealous, but this morning I had a fantastic breakfast in my apartment here in the Marmara Suadiye Residence on the Asian side of the Bosphorus in Istanbul.

Um, I can’t wait until tomorrow morning for a memorable start of the day.


Breakfast in the Marmara Suadiye, Bagdat Street, Istanbul

Categories
Eating Out Mind Maps

Eating out. Should it be Mcdonalds or not?

Sitting here in a friends flat in the ancient Italian town of Bologna, at the end of an enjoyable, but hard two weeks of study and work, perhaps along the way breaking a deep seated belief in myself, I have had a weekend to myself.

It was a comment a friend on Facebook said to me when asking where was I, and I replied, Bologna, she said, don’t I ever go home?

Well, yes I do, but not often.

I thought, what would I be doing? Perhaps much the same as i am doing here. Resting, catching up of odd bits and pieces, alone, not wanting to go out.

I became very hungry, and my mind began to sift through the alternatives of eating.

The disadvantage for me of being away from home so much, living in hotels mostly, is that I do not have a store of food, a fridge with cold snacks, a cupboard with biscuits or cereals, a bottle of milk or cold drink, a kettle so I can make a nice cup of tea, with milk of course.

I can always go to the hotel restaurant, the café, the bar. But they are usually to expensive, and the one thing I do not like is eating by myself in a restaurant.

Upon entering the restaurant, eyes fall upon you, as the other diners look you up and down.

Looking round for a friendly face, a waiter, owner, someone to welcome you, you are often left standing wondering what to do. Should you find yourself your own table, or wait to be seated?

The diners seem to smile under their breath, knowing the dilemma you are going through.

Eventually, a waiter comes to the rescue and takes you to a table, and hands you a menu, and chances are that if you are in a foreign country, you will not understand one word written there. What are the sections? Are they soups? Starters? Deserts? Main course? Drinks?

What seems an age, the waiter comes back, and you feebly point to what you may or may not like, at least it is something, and as the waiter writes the order down, they repeat back in their own perfect language what you ordered, looking down their noses, thinking “dumbo“.

Sorry, I did not know that the letter “J” in your language is pronounced the same way we English speakers pronounce a letter “G” and not “jay“.

Now you must wait for the first course. What do you do?

Do you take a book with you because it will be at least ten minutes?

Do you take a computer game?

Do you watch other people eating, twiddling your fingers, knowing that they are talking about you, “oh that poor person, sitting all by themselves, no-body loves them“.

Do you try to make conversation with the next table, the one with the two lovers on their first date, or the other table with the businessmen talking about the next sale? Anyway, you don’t speak the language.

The food comes, and you know that the cook is deliberately making the gaps between the courses long so that you will have to sit there self conscious, so you eat in small mouthfuls, with pauses so that the meal will last longer.

But no, the waiter and cook has seen that tactic before, and they rush out the next course before you have finished the the one you are eating.

And the food. You did not know that the main course you pointed to “Pesce“, or as it is written in Chinese “鱼”, is fish and you hate fish,
 
When the meal is finished, do you sit there for five minutes to start the digestion system working and to relax a little?

You sit there pondering, does the waiter bring you the bill or do you go to the main desk and pay there?

Eating out alone is a strain.

Now, with the restaurant chain McDonald’s, I know that I can walk in, go to the counter, point to the pictures of the food behind the counter staff and just make a sound, “ug“, and I know what I will get in a very short period of time.
 
I can sit by myself, licking my fingers, making a mess, everyone else is doing the same.

I know I can take as long as I like, or I can take it back to my room and eat in the privacy of my own four walls, a watch TV.

Throughout the world in every town, the quality is the same, I know what I will be getting, I know the tastes, and yes I know that if I eat an extra Big Mac for every meal for the next two months I would be very ill, just like a friend of mine who eat raw carrots for every meal, his skin turned orange.

Once in a while, a Macdonald’s will do me no harm, and especially if I have a salad like the one in the photograph, a lovely Caesar’s Salad.

Well I am in Italy, the birth place of Caesar, so it is good Italian food, isn’t it?

Categories
Eating Out Thoughts

Champagne bubbles

Whilst in Bahrain, after finishing the Society of NLP Master Practitioner course, I was taken to the 5 star Banyan Tree Restaurant and spa for a wonderful lunch, actually and afternoon snack, and as we drunk glasses of champagne, a question arose. What makes the bubbles in a glass of champagne?



Champagne Bubbles

Now I know that bubbles in a glass of champagne is due to the carbonation of a white wine, by adding bubbles, either by the fermentation of the wine, and adding extra yeast and sugar after the first fermentation has stopped thus starting another, or that carbon dioxide is added to the white wine as it is bottled and corked.

Once the bottle is opened, say at a table, the trapped carbon dioxide is release slowly, or in the case of the winners of the F1 races, rather quickly.

Simple.

But why do the bubbles once the champagne has settled still come from the bottom of the glass?

Could it be that the weight of the champagne forces the bubbles out of the liquid? That would mean that the bubbles would be from the deepest part of the glass, but when looking at the glass above and below, that is not true. Also by tipping the glass so that there would be a lower part of the glass, the bubbles keep coming from the same place, in fact bubbles can be seen emanating from many parts of the glass.



Why don’t the champagne bubbles come from the deepest part of the glass?

Why are there many sources of bubbles? All emanating from their own unmoving source.

Is it because there is a flaw in the glass? Surely not every glass has a flaw?

I am confused. I need answers.

Please if you can answer, drop a comment below.

Categories
Eating Out NLP Travels

NLP Master Practitioner and Smiling Faces

It was smiling faces all around at the end of the NLP Master Practitioner course in Milan, Italy as I closed the course.

The course was given by a number of trainers, Patrizia Belotti, Claudio Belotti, Alessio Roberti, Owen Fitzpatrick and myself, had given the participants a wealth of knowledge, styles and chances learn from experts with years of training behind them.



NLP Master Practitioner course in Milan, Italy

After a bottle of champagne had been shared in celebration and a photograph which the participants wanted as a memory, Elena Martelli the translator and myself were hungry, so we went to a local restaurant and bar called New York just behind the Hilton Hotel where the course was held and next to the tram terminus andStazione Centrale (the Central Railway Station).

New York offers a good range of food and buffet, and I finished my meal with a cappuccino coffee.

The owners and staff although busy, always have time for a conversation with me and a smile, but when I was served the cup of cappuccino, it the sight of it brought the biggest smile of all from me.



New York bar Milano, offers a good range of food and buffet, and I finished my meal with a cappuccino coffee.

Categories
Eating Out Mind Maps PhotoReading

Real Chocolate Cakes

Today was my special day, although at 95 who cares?

Actually it has been a surprise to me how many people do care with wishes for my birthday I have received from around the world.

Thank you all.

Here in Milan, Italy, I have been conducting a PhotoReading and Mind Map course, It was after lunch that I was greeted with the Happy Birthday song, and taken to the back of the room, to be presented with two chocolate cakes.

Cool.

Two Chocolate Cakes
Two Chocolate Cakes for my birthday 2009

The girls on the PhotoReading and Mind Maps course, Milan        The boys on the PhotoReading and Mind Maps course, Milan
The girls and boys on the PhotoReading and Mind Maps course, Milan 2009

Categories
Culture Eating Out

Great Turkish food

So not to show bias to one country against another with regards to food, I had better put the record straight, I will eat anything as long as I like it, and as long as it is not fish, peppers and apple pie, apart from those I will normally eat what is put in front of me and enjoy it.

Whilst here in Gaziantep in Southern Turkey, giving an NLP Practitioner course, a Coaching course and a talk to the Gaziantep Chamber of Industry, my host Mehpare of GAP Consultancy, has taken me to many restaurants, to savour local dishes.

Today I was taken to Semazen Et Lokantasi, (Gazimuhtarpasa Bulvari No: 69). This restaurant serves Konya cuisine, in a clean, light and airy atmosphere.

Semazen et Lokantasi, Gaziantep
Semazen et Lokantasi, Gaziantep

The lamb meat served is so tasty and moist, it melts in the mouth, and falls apart on the fork. The cooking is done in giant ovens faced with traditional Turkish tiles. The traditional Konya pizza type dish, known as pide, with a topping of knife chopped lamb, is placed on a long spatula to be inserted into the oven, as seen in the photograph below.

The giant oven in the Semazen restaurant
The giant oven in the Semazen restaurant

The dish is then served on a long wooden board covered in paper, to the table as the photograph below, along with a salad and a yogurt drink called Ayran. Italian pizza has never been served to me like this.

Pide or Konya pizza
Pide or Konya pizza.

The second course was the succulent lamb cooked in the ovens above, served on bread, a helping og of rice, some very hot chillies and raw union, again with salad.

Kuzu Tandir or a Konya Lamb Burger
Kuzu Tandir for me Konya Lamb Burger

Kabak Tatlisi or a Pumpkin dessert
Kabak Tatlisi or a Pumpkin dessert

The dessert was pumpkin boiled in sugar and water, so it had become soft in texture and to eat, and served with a sprinkling of walnuts, all swimming in the sugary sauce, plus sesame sauce called Tahin.

Karanfil or cloves to freshen the mouth
Karanfil or cloves to freshen the mouth

The meal could have gone on and on I am sure, but I was too full and satisfied, even to have a Turkish tea or coffee. It was impossible to eat all the food, in fact, I had a large “doggy bag” to take back with me.

To finish, a plate was presented with the inevitable wet towel, a much needed toothpick, and dried cloves, in Turkish the name is Karanfil.

The dried cloves confused me somewhat. What should I do? I had only seen them placed on food as it was cooking.

Mephare took one and place it in her mouth, and said it is traditional in Turkey as it refreshes the mouth, like brushing the teeth. Apparently you should keep it in the mouth until it become soft enough to swallow, but the taste for me was too much, and it stayed in my mouth for a few seconds only.