Showing 1 - 10 of 10
Strikingthe right oil
B Magazine, Suthon Sukphisit, Published on 18/03/2018
» Cooking oil is an indisputable kitchen staple. As basically everyone uses it, it can be quite a lucrative business for its producers.
The age of perfectionists
B Magazine, Suthon Sukphisit, Published on 11/12/2016
» This is the age of data. Making food is easy now because there are cookbooks everywhere and ingredients of all kinds are widely available and easy to buy. Any bookshop will have its cookbook section, offering an array of volumes with clear photographs and precise instructions as to measurements and techniques.
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.
In testament to good taste
B Magazine, Suthon Sukphisit, Published on 31/01/2016
» Today I would like to talk about a shop that may already be familiar to readers of the Louis Vuitton guide to Bangkok that came out recently. The Louis Vuitton company have published many volumes in their guidebook series for various major cities, and issues them free to purchasers of their famous products, which include bags and suitcases of every kind. These items are popular among buyers of high-fashion, luxury products and those who use them see them as quality accessories that testify to their good taste.
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.
Save our small shops
B Magazine, Suthon Sukphisit, Published on 26/07/2015
» Supermarkets and small retailers have been on hostile terms ever since supermarkets first showed up here. If a supermarket opens in the provinces or in some amphoe, warlike rumblings can be heard.
A good cook knows his chops
B Magazine, Suthon Sukphisit, Published on 15/06/2014
» Last week, this column took a look at one of the most familiar pieces of equipment in a Thai kitchen, the pestle and mortar. Most households will own just one of these, but a cook who owns several, in different sizes and made of different materials, will find that choice offers advantages. Each can be selected for the task that suits it best.
A very fishy tale
B Magazine, Suthon Sukphisit, Published on 16/03/2014
» There is probably no way to determine how much nam pla Thais consume in the course of a year, but we can probably assume that all Thais eat at least a teaspoonful per meal, and every day. It is an ingredient in almost every Thai dish.
Back to basics: Tracking down the best ingredients
B Magazine, Suthon Sukphisit, Published on 04/08/2013
» Cooks need three things to prepare any given dish: the right cooking equipment, prepared ingredients including condiments and sauces, dried chillies and the like, and fresh ingredients such as meat, fish and vegetables.
Leave the bustle behind and you'll enjoy what takes root
B Magazine, Suthon Sukphisit, Published on 07/04/2013
» These days many people are leaving Bangkok for the provinces. There are several reasons for this. Retirees head out of the city because they want to live where life is simpler and expenses lower. Others who are still working, uncertain about the situation in Bangkok, buy land in the countryside for the future.