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  • News & article

    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.

  • News & article

    Diningat the toptable

    B Magazine, Suthon Sukphisit, Published on 18/12/2016

    » Everyone must have heard the term "royal cuisine" and know that it refers to food prepared in the palaces of high-ranking nobility. In the past there were palaces belonging to many branches of the royal family and at each one, in addition to the standard dishes, there were special ones prepared that were particular to that one palace.

  • News & article

    Freshly squeezed

    B Magazine, Suthon Sukphisit, Published on 20/11/2016

    » Those cold fruit drinks, called nam ponlamaipan in Thai, in which fruit juice is blended together with ice to form a slushy mixture, are very popular in Thailand. You can order them made with the juice of limes, oranges, watermelon, guava, tender coconut, and other fruits, or in combinations. People go for them because they combine sweetness, coolness and the flavour of a favourite fruit. Most coffee shops offer them for customers who are not in the mood for coffee, tea, or carbonated beverages.

  • News & article

    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.

  • News & article

    Everything but the sink

    B Magazine, Suthon Sukphisit, Published on 05/06/2016

    » There is no need to think that the day is coming when supermarkets in Thailand will have lured so many customers away from smaller general-purpose stores that they all go out of business. The variety of goods sold in supermarkets and general stores are different, as are the customers who visit them.

  • News & article

    Rravel Blight

    B Magazine, Suthon Sukphisit, Published on 21/02/2016

    » This may be taking a dim view of things, but our approach to promoting tourism here seems to be geared toward travellers who like things quick and easy. This is the way things are working now, and it has caused the deterioration of many of our tourism sites.

  • News & article

    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.

  • News & article

    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.

  • News & article

    The search for the real phat Thai

    B Magazine, Suthon Sukphisit, Published on 29/11/2015

    » Anyone who makes phat Thai for sale and can’t produce a tasty version of the dish probably shouldn’t try to cook anything else, because preparing this favourite properly is no great feat. The ingredients needed to make it are all easy to get hold of: kuay tio sen lek (thin rice noodles), shallots, tofu, peanuts, small dried shrimp, chopped salted Chinese radish, eggs, bean sprouts, kui chaai (garlic chives), vinegar or sour tamarind water, palm sugar, nam plaa, ground dried chillies and fresh vegetables to eat with the noodles — banana flower, spring onion or bai bua boke (leaves of the Asian pennywort plant).

  • News & article

    Turning back the kitchen clock

    B Magazine, Suthon Sukphisit, Published on 20/09/2015

    » People who like to cook tend to find their interest in food extending to other aspects of cuisine, too. They will seek out local dishes not familiar at home, for example, and will sample dishes that they already know well to experience differences in flavour and make comparisons.

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