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Guest Message by DevFuse


Member Since 22 Dec 2011
Offline Last Active Dec 27 2011 03:57

Posts I've Made

In Topic: 50 years with Istanbul Orhan Pamuk

25 December 2011 - 22:01

From a very young age, I suspected there was more to my world than I could see: somewhere in the streets of Istanbul, in a house resembling ours, there lived another Orhan so much like me that he could pass for my twin, even my double. I can't remember where I got this idea or how it came to me. It must have emerged from a web of rumours, misunderstandings, illusions and fears. But in one of my earliest memories, it is already clear how I've come to feel about my ghostly other.
When I was five I was sent to live for a short time with my aunt in the nearby Cihangir neighbourhood. Hanging on the wall in this house, where I was treated with the utmost kindness, was a picture of a small child. Every once in a while, my aunt or uncle would point at him and say with smile, "Look! That's you."
The sweet, doe-eyed boy inside the small white frame did look a bit like me, it's true. He was even wearing the cap I sometimes wore. I knew I was not that boy in the picture (a kitsch representation of a "cute child" that someone had brought back from Europe). And yet I kept asking myself - is this the Orhan who lives in that other house?
Of course now I, too, was living in another house. It was as if I'd had to move here before I could meet my twin, but as I wanted only to return to my real home, I took no pleasure in the idea of making his acquaintance. Each time my aunt and uncle teased me about being the boy in the picture I felt my mind unravelling: my ideas about myself, my house, my picture and the picture I resembled, the boy who looked like me, and the other house would slide about in a confusion that made me long all the more to be at home again, surrounded by my family.
Soon my wish came true. But the ghost of the other Orhan in another house somewhere in Istanbul never left me. Throughout my childhood and well into adolescence, he haunted my thoughts. On winter evenings, walking through the streets of the city, I would gaze into other people's houses through the pale orange light of home and dream of happy, peaceful families living comfortable lives. Then I would shudder, thinking that the other Orhan might be living in one of these houses. As I grew older, the ghost became a fantasy and the fantasy a recurrent nightmare. In some dreams I would greet this Orhan - always in another house - with shrieks of horror; in others the two of us would stare each other down in eerie, merciless silence. Afterwards, as I wafted in and out of sleep, I would cling ever more fiercely to my pillow, my house, my street, my place in the world.

In Topic: The new Istanbul Cuisine

25 December 2011 - 21:59

In Turkey, despite the Islamic prohibition against wine and alcoholic drinks, there is a rich tradition associated with liquor. Drinking alcoholic beverages in the company of family and friends both at home and in restaurants, is a part of any special occasion.

Similar to the Spanish tapas, "meze" is the general category of dishes that are brought in small quantities to start the meal off. These are eaten until the main course is served, along with wine or more likely with "raki" - the aniseed-flavoured national drink, sometimes referred to as "lion's milk". The minimum essential meze for raki are slices of honeydew melons and creamy feta cheese with freshly baked bread. Beyond these, a typical meze menu includes dried and marinated mackerel, fresh salad greens in thick yogurt sauce with garlic, plates of cold vegetable dishes cooked or fried in olive oil, fried crispy savory pastry, deep fried mussels and calamaris served in sauce, tomato and cucumber salad and fish eggs in sauce.

The main course that follows a meze spread will be fish or grilled meat. When the main course is kebab, then the meze spread is different. In this case, several plates of green salad and tomatoes in spicy olive oil, mixed with yogurt or cheese,"humus" - chick peas mashed in tahini, bulgur and red lentil balls,"raw kofte", marinated stuffed eggplant, peppers with spices, nuts and pickles, are likely to be served.

In Topic: Fishing in Turkey

25 December 2011 - 21:57

In this area of Turkey the locals fish from boats without rods.
I'm not sure if they even have a tackle shop selling any bait there.
In principle you can try feathering with smaller feathers № 10 for scad and gar fish, Lure fishing with toby and other spoons for blue fish or gar fish and bonito, Light float fishing for mullet on bread or scad and gar fish on fish strips, bottom fishing with fish baits for all sorts of gobies and wired staff. Beware the poisonous dragon fish!
If you take you rods to the beach you may gather a crowd of onlookers, they are friendly.
Don't forget your factor 25 sunscreen, bottle of water and white hat!!!
The best fishing is early morning and late afternoon.

Just got back from Marmaris, nobody fishes the beaches until evening time when the "roasties" leave the water to settle down. The locals were catching smallish mullet on bread paste float fished, but never saw them catch anything sizeable, but they said they do get good fish when it gets dark, (bream & mullet). Went on a boat trip & when bread was thrown over at lunch time the water was full of small stuff feeding on it, then all of a sudden the water explodes as something comes up & grabs bread & anything else unfortunate enough not to get out of the way!
I would have loved to have had "Blue Skip" out there with me, there is potential there!