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By Jules and Chris | Published: 18 August 2006
Opening a bank account in Thailand is a lot less bother than you might think - find out how it's done here!
By Henry Jiminez | Published: 20 September 2005
Life Before Thailand
I first came into contact with Thailand many years ago, when I was a young man in the US Navy. I had the opportunity to spend several months in Bangkok on each assignment and I did the usual things a young sailor would do on short leave. At the end of each trip, I would always leave Thailand with a lasting impression of its friendly people, pleasant climate and excellent food.
After I finished my military service, I got
By Scott Hipsher | Published: 31 August 2005
"While no one confuses the universities in Thailand with Harvard, MIT, or Oxford you shouldn't think of them as unaccredited diploma mills either. Most of the more prestigious universities in Thailand are recognised throughout Asia and many have exchange programs with universities throughout the world." Scott Hipsher invites you to consider taking a postgraduate degree in Thailand.
By Kay McMahon | Published: 24 April 2001
"Rice is a difficult subject to write about because every cuisine has its own particular way of doing things. There are many types of rice and countless methods of cooking it. The whole process is further complicated by the fact that you can't even say, for example, "cook for 15 minutes" as there are so many variables involved..." Nevertheless, Kay gives several different methods for cooking rice - and rescuing it when things go wrong.
By Kay McMahon | Published: 1 April 2001
"We looked at commercially made Thai curry pastes last time. Now it's time for the DIY version. As well as all the special ingredients (see our earlier article), you'll need a mortar and pestle, or you can cheat by using a food processor AND a hand blender..." Kay gets cooking on the pastes for two of the most popular varieties of Thai curry - green curry and red curry.