Showing 431 - 439 of 439
10 Seats, One of a kind
Life, Vanniya Sriangura, Published on 27/04/2012
» One of the downsides of being a veteran food journalist is that it's getting harder and harder each day to find a restaurant visit that can really "electrify" your entire gastronomic experience. Being offered professionally cooked food several times a week, your palate tends to take deliciousness as a norm too easily.
Rachel Barrett's reality
Muse, Samila Wenin, Published on 17/03/2012
» She didn't say it, but if you ask whether she thinks launching one's own fashion label is like having a baby, Rachel Barrett would likely agree.
Thinking outside the box
Guru, Pornchai Sereemongkonpol, Published on 16/03/2012
» Sometimes it's easy to get frustrated with Thailand's lack of logic when it comes to problem solving. For example, we're constantly warned about the threat of Bangkok sinking, yet developers continue to build hotels, condos and shopping centres, eroding the urban landscape. Ask a student a question that requires critical thinking, and expect a blank stare in response. Politicians go on about making society better, when in reality all they do is give themselves undeserved pay rises and free iPhones.
Dog coprophagia
Life, Published on 07/03/2012
» Dog coprophagia (eating faeces) is one of the most common dog problems that dog owners hate. It is a filthy habit that is an embarrassment to us! Why would our much loved puppies eat poop when we are feeding them perfectly good meals?
Food dogs should Avoid
Life, Published on 15/02/2012
» Dogs are often treated like members of the family, their well-being regarded as nearly as important as that of one's partner or children. But good nutrition is essential to maintain a dog's physical and mental health, so it's vital that you educate yourself about what is best for your four-legged friend.
Disharmony in dinnerware sign of a close community
B Magazine, Suthon Sukphisit, Published on 12/02/2012
» When a merit-making ceremony is held at a provincial temple and it is the type where meals are served, it will usually take place on the pavilion called the sala kanprien, an all-purpose structure. People will eat seated on the floor in groups of four or five, enjoying dishes arranged on trays.
'Khing' of thai kitchens
B Magazine, Suthon Sukphisit, Published on 08/01/2012
» Ginger, or khing, is one of the essentials in a Thai kitchen. Thais believe that it possesses important medicinal properties, both as an aid to digestion and as an agent to reduce stomach acid. Ginger is eaten both raw and cooked. In raw form it goes into light dishes and snacks. These include favourites, often eaten in the late afternoon, such as mieng kham, made by wrapping shallots, ginger, chillies, and toasted shredded coconut in a leaf _ usually the types called thong lang or chaphlu in Thai _ and dousing it with a tasty sauce to form a bite-sized packet. The ginger, aside from playing its part in the harmonious combination of flavours, also boosts health.
Oil from the swine still divine
B Magazine, Suthon Sukphisit, Published on 01/01/2012
» These days people are more afraid of pork fat than they are of ghosts. It has a bad name because of nutritionists' warnings that it can clog arteries and lead to associated complications. But even though they fear it, people know that many tasty dishes either incorporate pork fat or use it in some stage of preparation. These include stewed pork leg, mu sam chan tom sai kluea (salty stewed pork belly meat), mu khem wan (sweet and salty pork) eaten with rice soup, kaeng khua phak boong kap mu sam chan (a mild curry made from pork belly meat and the shoots of a morning glory-like vine) and the sweet Chinese sausage called kunchieng.