Showing 21 - 30 of 61
The restos outlasting the past
B Magazine, Suthon Sukphisit, Published on 25/12/2016
» If you are someone who has been seriously devoted to food for years, you will probably experience a special feeling when you think back to old-style dishes. They were dishes that would not disappoint, and by now have a kind of immortality to them. If you had a chance to taste food like this again, you wouldn't let such a golden opportunity pass. And if you tracked down a restaurant that has been in business for 80 to 100 years or more, and was still operating in its original location with no change in decor or in the flavour of its food, it would be like stumbling upon an enchanted palace from a fairy tale. You would feel as if you had actually passed through some portal into the past.
A fish fit for a king
B Magazine, Suthon Sukphisit, Published on 04/12/2016
» High on the list of popular fish in Thailand is tilapia, called plaa nin in Thai. It is tasty and meaty, inexpensive and easy to find in the market. Cooks can prepare it in many ways, one of the most popular being to cover the entire fish with salt and then grill it or, if it is small, to salt and sun-dry it to make plaa daed dio.
In His Nature
B Magazine, Suthon Sukphisit, Published on 13/11/2016
» When we were children, one of the first people who taught us what we needed to know was our father. He taught us how to pour ourselves some water to drink, to tuck in our shirts so they didn't stick out on the side, how to be careful when eating fish so that no bone got stuck in our throat and so much else. Once we had learned these things, he moved on to more advanced matters, and when we had mastered them, it made him proud.
The cream of the royal crop
B Magazine, Suthon Sukphisit, Published on 06/11/2016
» Whenever I am at the Or Tor Kor Market, I always try to stop in at Doi Kham, the Royal Project store there. As I wander around browsing the produce and other products, I get the feeling that it is different from supermarkets or other kinds of fresh markets. Every item I pick up has a special significance. Each was grown through the skill of a farmer who was cultivating land that in some way had been damaged or degraded. It may have been used previously to grow opium poppies, or to rotate crops until the soil was depleted and all that remained was bare mountain land without vegetation.
Surviving the tempest of time
B Magazine, Suthon Sukphisit, Published on 02/10/2016
» Even though historical knowledge concerns facts and events that are often long behind us, they continue to hold interest and can be enlightening. The history of food is just one example. When eating kaeng khio waan nuea (the popular, coconut cream-based spicy beef curry), we may wonder where it came from and what it tasted like its original form. How has it changed over the years? Answers to these questions found in old recipes can help in appreciation of its combination of flavours and aromas.
Something's in the air
B Magazine, Suthon Sukphisit, Published on 11/09/2016
» Food appeals to us not just because of its taste, which can combine sourness, saltiness, sweetness, bitterness and chilli heat with endless variety, but also because of its aroma. But it is not just the combination of meat, vegetables and seasonings together with the cooking technique that automatically creates the fragrance that wafts from a finished dish. It is a careful selection by the cook of ingredients that will create or enhance its aroma.
Bitter pills to swallow
B Magazine, Suthon Sukphisit, Published on 22/05/2016
» In our current era we have a near endless choice of ways in which to look after ourselves and maintain good health. When we get sick there are hospitals of different types that offer highly specialised and efficient treatment and care, so our chances of recovery are good.
Grills and Thrills
B Magazine, Suthon Sukphisit, Published on 13/03/2016
» If you think in terms of time spent, it might seem that the methods our ancestors used to cook food were very demanding. Take grilling fish on a charcoal stove, for example. In those days, people thought of grilled fish as a simple dish. All you had to do was get the stove ready, put in some dried coconut husks as fuel, set the fish on the grill and cover them with banana leaves. The banana leaves kept the smoke inside so that it would flavour the fish and also stopped the breeze from blowing directly onto the coconut husks and making them burst into flames.
Don't turn your nose up
B Magazine, Suthon Sukphisit, Published on 06/03/2016
» You’re in luck if you are one of those people who likes vegetables so much that you are happy to have some with every meal. They contain almost all of the good things the body needs, and there are health benefits to be enjoyed by eating them regularly. Doctors have recommended that when eating vegetables, especially fresh ones, they should be chewed thoroughly. Then, when they are swallowed, the stomach and intestines are able to fully absorb the nutrients they contain without having to work too hard.
The case of the shrinking mussels
B Magazine, Suthon Sukphisit, Published on 14/02/2016
» I’d lived in Bangkok for my entire life and when I moved out of the city I counted my blessings. How lucky I was now to escape the traffic. How fortunate I was not to have to wade through water when it rained. How nice to no longer get lost on new roads that had suddenly appeared.