Did you mean: show
Showing 1-4 of 4 results
-
Net closing in on seafood's future
B Magazine, Suthon Sukphisit, Published on 25/02/2018
» Just last month I visited Wonnapa beach in Bang Saen, Chonburi. We drove past a seller who was busy arranging her freshly caught pu ma (blue crab). Priced at 150 baht per kg, it was cheaper than what you would see elsewhere. But these crabs are tiny and apparently not worth all the cleaning, cracking open and picking to get at the small amount of meat. Furthermore, buying them means you are supporting the fishermen to catch immature animals.
-
If memory serves
B Magazine, Suthon Sukphisit, Published on 14/05/2017
» Something strange happens to people who have been around for some time and adopted a certain taste for the past. At times, it could be so bad that may make them either nostalgic or fussy -- maybe both at the same time. They can get depressed thinking about the fact that nowadays Thai food doesn't taste the same as it used to. Those bygone dishes may look the same, perhaps slightly different, but they simply don't taste the same. Such a disappointment is hard to swallow.
-
The oodles of takes on noodles
B Magazine, Suthon Sukphisit, Published on 02/04/2017
» In their most popular forms kuay tio -- rice noodles -- are prepared in two ways. As kuay tio nam they are served in broth, and there are countless variants on this basic noodle soup. The other approach is to stir-fry the noodles in a wok to make phat kuay tio, and here again there is a long list of different fried noodles no less irresistible to noodle lovers as the repertoire of kuay tio nam.
-
Smokin' hot
B Magazine, Suthon Sukphisit, Published on 14/04/2019
» Nowadays people rely mostly on stoves fuelled by liquefied petroleum gas (LPG) when they cook. But more traditional methods like charcoal shouldn't be overlooked. For certain dishes, charcoal remains the best option.
Your recent history
-
Recently searched
-
Recently viewed links
Did you find what you were looking for? Have you got some comments for us?
