Showing 1 - 7 of 7
Going back to the grind
B Magazine, Suthon Sukphisit, Published on 19/03/2017
» If you want to fix a Thai meal in a hurry, buy some ready-made curry or seasoning paste. You will be able to whip something up in no time. But if you want the food to really be delicious, you will have to pound the paste yourself. It takes more time, but it is time well spent.
Taking a breath
B Magazine, Suthon Sukphisit, Published on 23/02/2014
» Most people accept the idea of Chiang Mai as the capital of the North, perhaps because it resembles Bangkok in many ways. Both cities have circular roads running around them, and both have intersections with tunnels and pedestrian overpasses. Central Chiang Mai has more condominiums and big hotels than any other city in Thailand except Bangkok.
Fruit in flux in a race to the top
B Magazine, Suthon Sukphisit, Published on 10/11/2013
» Anyone who pays attention to the culinary scene here knows that it is constantly in motion. New dishes appear and old favourites recede. Influences from abroad are absorbed, and new approaches are taken to the way ingredients are used as different ones because available or appropriate. Flavours alter, too, in response to shifting preferences. But once a given dish stops changing it means that it has reached an ideal and stable form.
'Old' Pathum thani worth a day trip for taste and tradition
B Magazine, Suthon Sukphisit, Published on 09/06/2013
» Suppose you want to get out of town for the day with a plan that includes a meal at an ordinary restaurant, nothing fancy, but with good food at reasonable prices. Also on the list of wants is the opportunity to enjoy a pleasant rural atmosphere, and perhaps a chance to see ancient sites and check out local arts and handicrafts. One destination that checks all of those boxes is Pathum Thani.
Traditional kitchen tools that helped shape thai cuisine
B Magazine, Suthon Sukphisit, Published on 17/03/2013
» Anyone who does creative work aspires to own and use the best equipment possible. Modern designers and graphic artists want to have the latest and most capable computers and software; painters want the finest-quality canvas, pigments and brushes. Cooks are no different. When they walk into a shop that sells cooking equipment they will inevitably see things that they want, even though they may already have a kitchen full of appliances and utensils at home.
Nostalgic for fantastic plastic alternatives
B Magazine, Suthon Sukphisit, Published on 19/02/2012
» Environmental topics like global warming, the need for recycling and the prospect of rubbish overwhelming the Earth seem to be very much on people's minds. And it looks like solutions are a long way off. The use of cloth bags at grocery stores is an example. Even when used, vegetables, chillies, limes, pork, chicken and fish still go into separate bags before going into the cloth bag. Plastic in various forms is everywhere in our daily lives and the main reason for that is convenience.
Spice of life
B Magazine, Suthon Sukphisit, Published on 29/01/2012
» Cardamom is one of Thailand's most popular and widely-used spices. Scan the spice shelves at any big supermarket and you will find it in powdered form marketed under many brand names and imported from several countries. Buyers probably think that the companies that sell powdered cardamom obtain it from India or Indonesia and package it at home. But if you visit a spice shop or traditional pharmacy and ask for cardamom you will be presented with small, fragrant, spherical white pods containing black seeds. Many people also think that these all come from India or Indonesia.