Category Archives: Food Frenzy

God I miss bacon

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Seriously.  I was sitting at my desk this morning writing an email and I swear I could smell bacon.  Thinking about bacon right now is making me drool.  Literally drool.  God I miss bacon.

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Bacon is without doubt the best food on earth.  There are not many foods that can evoke this type of enthusiasm from me this early in the morning but bacon definitely takes this prize.  So versatile that it can be used for breakfast, lunch and dinner.  It can be eaten on its own or adding it to anything else will only enhance the original dishes flavour.  Salad?  Yep throw in some bacon.  Roasts?  Spread bacon across that bad boy sizzling away.  Sandwiches?  Burgers?  Omelettes?  What can’t bacon improve?  God I miss bacon.

I don’t miss pork.  Never a big fan.  I do love crackling though.  God I miss bacon.

Ham.  I miss ham.  I miss The Turk’s pizza.  His pizza was seriously the best pizza in Sydney.  I miss ham and God I miss bacon.

I thought I had tracked down some ham at Migros a couple of days back.  They were selling Jambon which means ham in English.  Nearly wet myself.  After examining the packet I still thought it was ham.  I got it home.  I was wrong.  It was beef ham?  WTF??  God I miss ham and God I miss bacon.

There is a piggery in Antalya I could go to.  Antalya is, I think, a 6 hour drive from here (but 30 minutes on a plane).  Would that seem excessive?  To jump on a plane to purchase bacon?  Would I bring it back as hand luggage?  Would they even let me bring it on the plane?  God I miss bacon.

I hate bacon jokes.   I hate bacon meme’s.  They are cruel.  They are everywhere.  Every time I open any social media a joke or a photo of bacon appears.  It is akin to torture for a person in my peril.  God I miss bacon.

The Turk tells me I am being overly dramatic.  Yes, yes I am.  God I miss bacon.

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Tomato Trauma

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Anyone who knows me personally knows two things.  One – I am a drama queen.  Totally.  Factual.  Well documented.  Examples can be provided upon request.  The other is that I hate tomatoes. 

Hate is a strong word.  I often remind Daughter that she should never hate anything or anyone.  It is such a negative emotion but here I am shouting it from the rooftops.  I hate tomatoes.  I really, really hate them.

It all goes back to a childhood trauma from the early ‘70’s.  A trauma that was so horrific that both my brother and I have never allowed fresh tomato to cross our lips.  What was this trauma that caused such pain to these two children you wonder?  Are you ready?  *Deep breath*  My mother made my brother and I eat tomato sandwiches for lunch.  Yep.  That is it.  A plain old tomato sandwich. 

If one asked me to explain this trauma now, as an adult, I can say that the issue stems from the fact that a tomato sandwich in itself is boring.  Not just boring it also has the potential to be sloppy.  A tomato sandwich needs a moisture barrier to protect the bread so that it does not become a pink goopy mess.  A piece of ham.  A slice of cheese.  These two items form the protective barrier necessary to ensure that your sandwich is edible.  But as a kid it was just gross and we were not going to eat it!  Fed up our mother made us sit at the table until the sandwich, which was quickly disintegrating into a mess of goopy bread and warmer than hell-fire raw tomato, was consumed.  I remember one of us falling asleep on the sandwich that day.  Childhood trauma exposed. 

Nearly (or possibly more) than 40 years later I find myself living in a country where tomato is served for breakfast, lunch and dinner.  And guess what?  I think I could be putting my childhood trauma behind me because I can tolerate tomato now.  In small doses.  Very small doses.  My current favourite is a Acile Ezme. 

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Similar to a spicy salsa but the tomato is cut so small that it is practically pureed it is definitely a tomato dish that I can stomach.  My sister in law makes it in no time flat.  Basically biber paste, cumin and domates.  My sister in law adds sarimasak (garlic) and soğan (onion) as well.  It is magic in your mouth.  My other favourite is, of course, the well-loved tabouleh.  I am a pretty dab hand at making it now and I mask the tomato with a heap of parsley that again you can hardly taste it.  So there you have it Jane now eats tomato. 

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My fear and absolute distaste of fresh tomatoes may be diminishing but I can assure you if I suddenly found myself in Bunol, Spain celebrating its Tomatina Festival it would be like living a nightmare.  A Freddy Kreuger, Elm Street infused nightmare! 

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Vegetable Patch

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Wow!  Spring has definitely started to show itself around these parts.  Aside from the sensational weather my vegetable patch has finally begun to reap reward. 

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While nosing around my little bache (farm) today with The Turk I found my broccoli sprouting along with cauliflower and lettuce.  I was so excited as honestly I have never grown anything before so I was pretty keen today to start bringing in my haul but The Turk wisely pointed out they are mere babies and with patience they will be much bigger in a week or so. Patience (which I have little of) is the key when you want to harvest your crop (imagine me using the word ‘harvest’). I think the best part of this story is that everything grown is organic.  No pesticides.  No chemicals.  Does that make it organic?  I am not sure but I will say that they have got to be better for you than what I would normally buy from the supermarket in Sydney.

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My nectarine tree has flowered and hopefully will start to bare fruit.  I am currently looking into a pesticide for my fruit trees because they definitely had some nasty looking insects buzzing around them the other day and I do not want to be stung by one of those buggers.  My neighbour suggested a spray of hot pepper and detergent (well that was as close as I could translate anyway) as a deterrent to the stingers.  I going to need to investigate this a little more before I start mushing up chilli. 

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Oh and finally our chilli plants are already flowering.  The Turk has been “sexing them up” so they start baring chilli.  So excited.

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Quince, Quinces or Quinci?

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Those that know me know that I am no chef.  Never have been.  Never will be.  Sure I cook.  It is a necessity when you have a family or even when you do not have a family.  At some stage in your life everyone needs to cook.  I have lots of recipe books here, yes I brought them all over from Australia, but when I look at the photos and read the instructions in these books I scratch my head, get a very confused look on my face, throw my hands up in the air and yell “Feck it”.

Since we arrived in Mersin I relied heavily on my mother in law for our meals.  If not her then my sister in law would always have something that I could incorporate into whatever I was attempting to cook.  Now I find it is a necessity again and I need to learn and learn fast.

Each afternoon my father in law will knock on my door and hand me some fruit that he has bought at the market (or perhaps steals from a neighbouring tree).  Fresh, crisp elma (apple), uzum (grapes) straight off the vine, muz (banana) or whatever other fruit happens to be in season at the time.  A couple of days ago he dropped in and handed me some avya.  He kept repeating to me “Avya, avya.  Good, good.” I had no idea what they were and even less idea what I was to do with them.  He looked so impressed with himself that I searched my limited Turkish for the right response, “Ben avya seviyorum.”  Of course I love avya despite not knowing what it was.

After some sleuthing I find that these strange little fruit are quince.  I have a bag of quince, quinces or quini.  What would the plural of quince be? Not sure.  Searching the internet I found a relatively simple recipe for poaching quince, quinces or quinci –  Avya Tatlisi.

I will start by saying that quince, quinces or quini are hard to the touch.  Unpleasant.  Peeled the fruit is coarse.  Unpleasant.  And believe me do not eat it uncooked.  Blugh!

Here is my final product –

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To be honest it didn’t taste that bad.  Very sweet, in fact a little too sweet for my palate.  Although originally a white fruit they slowly went pembe (pink) while simmering on the stove.  The sugar caramelised nicely and I added a vanilla bean for taste (although I do not think it needed it on reflection) and I did not burn them on the bottom.  I must say they may not look as appetising as the professionally made quince, quinces or quini but they were pretty moreish.  Daughter was not a fan but her cousins tuckered in and even asked for more.

If you are interested in attempting the recipe (after all if I can do it anyone can) have a look here.

Hopefully my father in law brings me apples next time.  I know what to do with them.

Incidentally the correct term for more than one quince is in fact quinces.  Mystery solved.

Let’s talk about cheese

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My love of cheese is legend – wait for it – ary!  Legendary!  I will eat cheese anytime, anywhere and in any manner.  I will have it for breakfast, as a snack, as a main meal, hot, cold or even as a cake.  Cheese.  Peynir.  Nom, nom nom!

Last week I was called by my mother in law down to her kitchen.  Bubbling on the stove was a huge pot of milk (which I subsequently learned was in fact yogurt).  Once boiled she strained the yogurt (separating the whey) into three parcels wrapped in clean cloth, tied it up and let it hang in the kitchen.  Cheese!  She made cheese!

I returned to her kitchen yesterday afternoon to find her mixing the cheese with red pepper paste (which we had made a few weeks earlier), dried thyme and a butt load of salt.  She rolled the cheese into balls, placed them on a large metal plate and put them in the sun on top of my garage where they will stay until they dry.

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If I ignore the flies that are constantly congregating over the cheese at the moment I am sure it will taste delicious when ready.  This spicy cheese is usually eaten in the morning with ekmek (bread), domates (tomatoes) and a drizzle of yağ (oil).

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My mother in law tells me that she has made this cheese for The Turk as it is his favourite.  Yes the prodigal son will return to her next weekend and she is very excited!  I guess I am excited too.  Daughter is currently indifferent but will probably change her tune when he actually gets here.