Showing 51 - 60 of 137
The old and the new
B Magazine, Suthon Sukphisit, Published on 24/01/2016
» When you read old Thai cookbooks, you will find certain very specific descriptive words often appear with the instructions on how to prepare a dish. These can be very interesting, as they give an insight into how cooks of the past chose the ingredients and techniques that would ensure the dish would turn out at its best.
A sauce of inspiration
B Magazine, Suthon Sukphisit, Published on 17/01/2016
» No unpopular food will ever inspire sellers to start savaging each other for customers. On the other hand, if the food product is widely enjoyed, has been around for a long time and goes well with a variety of different kinds of dishes, it may inspire competition and appear on the shelves under many brand names to give buyers a choice.
Old kitchen artistry
B Magazine, Suthon Sukphisit, Published on 03/01/2016
» The kitchen equipment we use these days can look very modern, even futuristic, and who can guess what form it will take in the future? If we look in the other direction, at the apparatus our ancestors used for cooking, we’ll find that quite a few of them survive now.
Danger lurking in your dinner
B Magazine, Suthon Sukphisit, Published on 13/12/2015
» It is really incredible that the Department of Medical Sciences at the Ministry of Public Health has stated that fresh food treated with formalin can be made safe for consumption by washing and cooking. One high-ranking department official explained in detail that formalin is water-soluble, and that when it is present in fresh foods such as seafood, pork, chicken, or vegetables, repeated washing can reduce the quantity, and since most of these foods will be cooked, the heat will make whatever remains safe to eat.
A beef about tradition
B Magazine, Suthon Sukphisit, Published on 22/11/2015
» Until recently I had the mistaken idea that people were eating less beef than they once did. So many dishes that were once made with beef were now being made with pork instead.
Bird is the word
B Magazine, Suthon Sukphisit, Published on 08/11/2015
» I probably sound like I’m bragging or exaggerating when I say Thailand is home to the greatest variety of grilled chicken in the world. Be that as it may, there are reasons why chicken cooked this way has been such an important part of Thai cooking and over the centuries spawned countless variants.
Gather around Chinese table
B Magazine, Suthon Sukphisit, Published on 25/10/2015
» Most people who have enjoyed a to jeen (Chinese table) meal probably think it is a style of eating of Chinese origin that was spread though the world, including to Thailand, by Chinese emigrants. A to jeen meal is eaten at a large, round table that seats 10, with Chinese dishes brought out gradually over time, from appetisers through soup, main dishes of different types based on fish, chicken, duck, pork, then fried rice, and finally dessert. In all, 10 dishes will be served to the 10 people sitting at each table, and afterwards the guests are expected to be so full that they could not manage even one more mouthful.
Tap jak of all trades
B Magazine, Suthon Sukphisit, Published on 18/10/2015
» In the past, this column has taken a look at many of the plants found in Thailand’s fields and kitchen gardens — the trees that bear coconuts, bananas, tamarind, mangoes and papayas and smaller plants grown close to the house, like lime trees, chillies, kaffir lime, taling pling, galangal, ginger, lemon grass and different kinds of basil.
A heads-up on a tasty treat
B Magazine, Suthon Sukphisit, Published on 11/10/2015
» There is an old Chinese saying that advises “if you want to be happy for a day, eat some pork. If you want to be happy for three months, get married. But if you want to be happy for life, go fishing.”
On farms, the grass really is greener
B Magazine, Suthon Sukphisit, Published on 27/09/2015
» In the past, people in Thailand, both ordinary villagers and farmers, always enjoyed good quality meats that came from natural sources like forests, fields and rivers. But nowadays meat of this kind has become scarcer as demand has increased. The result is that many kinds of meat have to be farmed.