World Food Photos. Like food, like photographs of food
Just a various eclectic mix of food photos taken in various locations. Nothing special. Just enjoy and be hungry.
Coconut Tart
Sliders and Beef Wellingtons
Arcticterntalk.org
The blog of a travelling psychiatrist and football lover. Who happens to be a halfway decent photographer. Takes a cynical view of the world
Archive for the month “January, 2015”
Ice and Snow. What can we learn from Scandinavia? Oslo airport. Gardermoen.
At around the same time Manchester airport was being closed due to snow and bad weather, the weather was not so different in Oslo and flights were leaving on time. Not so many are aware that Norway is the northernmost, westernmost and easternmost all all the three Scandinavian countries and has a population of only 5 million, mostly Norwegian people. And it also is a country without an official religon having separated from the church in 2012. And humble Oslo is only the 17th busiest airport in Europe with 24.2 million passengers in 2014. About half the airport operator’s income is from retail revenue. There are twenty places to eat or drink, in addition to stores and other services including banks and post. In all, 8,000 square metres (86,000 sq ft) are used for restaurants, stores and non-aviation services. And yesterday it felt like an expedition to get through the duty free zone to anywhere near a departure gate. But as Oslo airport is connected to 162 other airports, maybe I can excuse the retail element. This of course has nothing to do with why the airport functions when all others close down.
The reality is pride and equipment and foresight.In Nordic Countries, Skill at Keeping Airports Open Through Blizzards Is a Point of Pride. Winter can last 6 months and airplane de-icing starts in august.Across the chilly water, on the bleak Svalbard archipelago in the Norwegian arctic, winter temperatures can drop to -55C. In winter, airport employees work round-the-clock shifts, at the first sight of snow.
Another Nordic secret: pushing producers for absurdly powerful equipment. Oslo Airport runs two of the world’s largest self-propelled snowblowers, built by Norwegian airport-equipment maker Øveraasen AS. Only two other of the TV2000 units operate at airports; they, too, are in Norway.The 2,000-horsepower machines can shoot 10,000 tons of snow an hour more than 150 feet from the tarmac.
So we can say that foresight, effort and equipment play major roles in explaining why Scandinavian airports stay open , but also airport capacity . Heathrow for example, one of the worlds worst airports in my opinion, operates to 98% capacity and thus even small disruptions can be chaotic. Stockholm Arlanda has over 40 people dedicated to snow clearing during the winter.The airport has 18 PSB (ploughing, sweeping, blowing) machines. These are followed by snow throwers which move the line of snow left by the PSBs. Behind these come friction measuring vehicles that test the likelihood of skidding on the runway.
Brentford Fans Forum. A photographic record
Enough has been said about the excellent forum and the transparency with which questions were answered. There was also restraint shown by the fans in not asking any negative or difficult questions that also may have been on their mind. Please enjoy a few basic photos all sadly I Phone standard but nonetheless may give a view to those who were not there of what it was like.
The atmosphere was great, supportive and at times amusing, with the witty Peter Gilham in charge as always. Cliff Crown looking every inch a Premiership chairman. Honest and meaningful answers. David Weir looking like and sounding like a football coach. Great evening.
Mark Devlin
David Weir
Cliff Crown laughs at Mark Warburton budgetary ideas
Mark Warburton
Photographs of Food
Pan Fried Cod and Broccoli
Orange and Arctic char with an “air”
Chicken and Asparagus, with courgettes and roast potatoes
Sea Bass
Two Slags
Cottage Pie. Smallest and worst cottage pie in the world. served Dalmahoy Marriott
Custard Cream. Copyright Chris Bushe
Courgettes
Hong Kong Food , PuPu Platter and Deep Fried milk. What did the Hairy Angry Crab make of it?
I am sure that Chinese food is wonderful, it is just that to me it is not. I do not like the look of it, the smell of it, the taste of it nor the ingredients . Seemingly everything that I dislike gets included, mushrooms, prawns, shrimps, oysters, unspecified meats, raw meats, raw fish and so on……so although i seemed to survive 3 days there, i have lost weight, feel hungry and never really want to eat at/near/in a chinese restaurant again please. Things that I will avoid, Hairy Crabs, Angry Crabs, Pu Pu Platter, deep fried milk and in fact everything. And in fact my sympathy is with the crab, if I were a Dungeness crab, I too would be angry being plucked from my tank alive and eaten.
The saving grace were the chinese tarts, there were a lot of chinese tarts in the hotel, blueberry ones, and…
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Reflections on Barcelona and Catalan Food. A nice surprise
A visit to Barcelona is never without surprises. And in many ways this time it was the food. There are some basic facts about eating out in Spain in general that need understanding. Mainly that food is never served as hot as it is for example in UK. Lets run through my three meals. Breakfast is the same as anywhere, but the fruit quality is the best. fresh Kiwi tasting like it had been picked a few minutes ago and Oranges that tasted like …Oranges.
Lunch was an interesting affair too. The lunch kitchens do not open until 1pm. So realistically eating till 1.30 pm is fairly complex. The Catalan specials include great meats of course but also Catalan sausage served with white beans. For dinner curiously I had a Spanish omelette which was served with bread covered in a thin layer of tomato, not tomato sauce. The story is something like this that the Catalan dishes are basically the food for the poor from 100 years ago when vegetables like tomatoes were cheap. dishes are also renowned for mixing sweet and savoury foods.
Catalan dishes rely heavily on ingredients popular along the Mediterranean coast, including fresh vegetables (especially tomato, garlic, eggplant (aubergine), capsicum, and artichoke), wheat products (bread, pasta), Arbequina olive oils, wines, legumes (beans, chickpeas).
The traditional Catalan cuisine is quite diverse, ranging from pork dishes cooked in the inland part of the region to fish recipes along the coast.
The cuisine includes many preparations that mix sweet and savoury 
Since when did 12 year olds design Renaissance Churches for their homework?
I am living it seems in a parallel universe and clearly was away the day, week or month, they taught us how to design a Renaissance church. This is a weekend homework item. Two versions scanned in, neither played with, the first greyscale and the second monochrome. I remain impressed……..
Renaissance church designed by 12 year old
Renaissance church designed by 12 year old
Curly Wurly Art
Nice drawing by the 14 year old. Impressed me anyway. I did get into some sort of trouble for eating the Curly Wurly after it had been drawn. 
Photographs of Food Make Me Hungry and Thirsty
The cakes are from the cafe in Nonsuch Park in Cheam. The beer is from the Greyhound Hotel in Carshalton and is called Ghost Ale 4.5% Adnams Brewery. Superb to them all. Just photos and no chat! The Supid Soup can be found in Estonia. The Boat Bread can be found in Merton.
Ghost Ale
Nonsuch Park Cafe
Nonsuch Park Cafe
Nonsuch Park Cafe
Boat Bread
Nonsuch Park Cafe
Nonsuch Park Cafe
Supid Soups
A Great Place
The rants and warblings of an active and some would say disturbed mind. A Brentford Fc supporter and a psychiatrist and photographer. Welcome to my musings and rants.
chris1957
Arcticterntalk.org 