Under the Galata bridge you find a handful of colourful boats that sell amazing fish sandwiches â balik ekmek. Basically, fresh mackerel is grilled on these boats, then stuffed with a bit of onion and salad into a roll and drizzled with lemon juice. Such a simple pleasure, yet amazing.
Ice cream is a colloid combining an emulsion and a foam, with milk fat, ice crystals and air (a liquid, a solid and a gas) spread throughout another liquid (the water from the milk). In traditional homemade ice cream, the lecithin in egg yolks acts as the emulsifier, keeping the colloid stable.
The crystals in ice cream are typically too small to see, but they are there.   Both granites and ice cream come in lots of flavors and colors, but they both have a few basic ingredients. For ice cream the basic ingredients are milk, cream, and sugar.For granite the basic ingredients are plagioclase feldspar, potassium feldspar, and quartz.   In both ice cream and granite, if you don't have some of the basic ingredients, it's not the real thing.t is also true that as both granite and ice cream increase in temperature to near their respective melting points, they get softer, as those of you who like to microwave your ice cream can tell.   Both ice cream and granite become crystalline when they become solid.