kwilco

Probably because they blast appetite stimulants out onto the street - unfortunately it's all part of ultra processed food production.

you don't seem to be aware of the change in average height of Japanese people over the last 50 years?

THe flour needs to be more than jut type - it needs a country of origin. As I mentioned earier local growing conditionsa=s are very important - that's why I often ship chillies back from Thailand as the same type for Indian has quite a different taste. Coffee is nother example of this.

hardly presumption - it's an example to back up my point of view. But you don't give your point of view, you just resort to ad hom.

I'm not dreaming, I base my knowledge of road safety on good scientific evidence - I don't make assumptions based on race and steretyping or one what I THINK might be happening - people are very bad at interpreting what they see and even worse at changing their minds.

If you understand cooking history this wouldn't be a surprise Most societies in the past had vast numbers of people who only just manages to stac=ve off starvation, so they developed methods of making their STAPLE into interesting, good to eat dishes.. This means that most foods originated out of necessity and did not contain masses of high protein ingredients, they concentrated on flavourings. As Societies became richer or people emigrated to wealthier countries they "adapted" their usual dishes to take more expensive ingredients. They often weren't actually chefs, they just wanted to eat more as it was a symbol of wealth. This is particularly obvious with Italian food as Italians emigrated all over the world to escape poverty. One example is the pizza where the topping has taken over and smothered what in essence was a piece of bread. Another example is Carbonara - "the charcoal burner's wife" which is essentially bacon and egg - nowadays people assume it has cream in it - which was never part of the original dish - try it made properly without - it is still creamy.

Which crust?

THat concept was trown out of the window 40 years ago - you need to catch up and stop insulting Thai people.

basically you have it right about the police - it probably requires constitutional changes - as you need a courts and legal system to follow it up. However that is only one part out of 5 facets that MUST be addressed to bring about any significant permanent changes.

THey tried to sell in Japan, so I expect they sold here - they may even have thought about an assembly plant. But GM bought Daewoo so they wouldn't need they own piece of crap.

I'd say "confused" is the reaction that most people have with road safety in Thailand - they simply don't understand the basics.

You need to expain that in more detail - for instance how it could be improved, how it compares to other countries and what would your conclusion be in terms of improving road safety?

Personal anecdotes contribute nothing to the debate on road safety - they are at best just confirmation bias of incorrect information and perception. THey say more about the ignorance of people on the subject of road safety than anything else.

twice as much as what?

Most people misread the situation - they get confused between association and causality. "You don't have to be an expert to flag doubts over their road safety master plan. Even the village idiot knows that they will fail miserably like they do every year." - this is true - every year there is a lot of talk but little change However most people on this site, along with the government fail to understand why and what to do about it. even the photo in the OP is misleading.... Like the above poster they think that singling out one issue will cure all the multiple problems in one stroke - I'm sorry to say they don't have the solution. What Thailand needs - and this has been said for decades, is a holistic road safety program - listening to archaic ideas about "bad drivers" "stupid Thais" etc will NEVER have any effect whatsoever. Currently there's lots of talk about "speeding" and "Drunk driving" but in rea;ity those "reasons" are the same all over the world - the solution to be effective must reduce the number of deaths and injuries and that approach has been shown to fail consistently for the last 30 years or so - the penny seems very slow to drop - the attitudes to road safety expressed both by the authorities and most of the posters on Thaivisa are archaic, incorrect and ineffective.

"To name Chinese as the worlds best kitchen" - I don't, I'm saying there are 2 cullinary family trees in this world and one is Chinese. Japanese food is of the Chinese family tree.

You should get the best pizzas in that region the Margherita is allegedly made in the colours of the then new Italian flag — red (tomato), green (basil), and white (mozzarella).

In fact there are only 2 main families of cooking in the world - Chinese and Persian/Turkish - all other cooking is descended from these 2 family trees (there are a few isolated cooking families that grew up in isolation) Thai cuisine is predominantly descended from Chinese cooking and that is quite recent. In some regions the cooking is influenced by other cultures - this would included food from neighbouring countries with a strong Indian influence - that being from the Persian cooking family tree.

DOUGH!! Dough is VERY important - Italian pizza dough is special, A characteristic of a lot of Italian food is that it is deceptively simple. It is based on a philosophy of making the most out of poverty – this gets the most flavour and nutrition out of the most basic ingredients – it uses sauces to flavour carbohydrate bases Dough is vitally important part of a pizza – it is the foundation of th pizza – it’s PASTA” the basis of so much Italian food. Foreign pizzas are often loaded with loads of toppings, Italian pizzas typically have just a few simple ingredients. This means that the flavour of the dough is able to shine through. A simple pizza made with good dough can be a delicious and satisfying meal. Italian pizza dough uses fresh, simple ingredients; unlike some pizza doughs they don’t use artificial additives or processed flour, (which are essential with big companies that ship their ingredients all over the place) Italian pizza dough only uses the flour, water, yeast, salt, and OLIVE oil. This means the flavour of the dough comes from the quality of the ingredients themselves, with good flour and olive oil making a big difference. The type of flour used can make a big difference in the flavour and texture of the dough. Italian pizza dough is typically made with "00" flour, which is a finely ground flour with a low gluten content. (around 12%) - this creates a delicate, light, and chewy crust. Italian pizza dough is allowed to ferment for a long time, 24 hours or even longer. This slow fermentation process develops the flavour of the dough and breaks down the gluten, making it easier to digest. There are of course, a wide variety of regional pizza styles, and each has its own unique dough. In Naples, for example, the home of the original pizza dough is thin and chewy, while in Rome, it is thicker and crispier. But you won’t find highly processed ingredients being use anywhere. Other important factors – Wood-Fired Ovens: A traditional Italian pizza is cooked in a wood-fired oven. This gives the dough a unique smoky flavour and crispy texture. The high heat of the wood-fired oven also helps to blister the crust. The amount of WATER used can also affect the dough. Wetter dough will result in a crispier crust, while a drier dough results in a chewier crust. The temperature of the oven is important for getting the right crust. A wood-fired oven is designed to achieve this. So don’t underestimate dough, it is the main ingredient of the pizza – it is the foreign idea that you can make a pizza “better” by adding ingredients or toppings that in fact, ruins a pizza.

If you were a "good Italian" you would drink beer with pizza.

It’s not just pizza, it’s all Italian food - Italian food encompasses a vast range of culinary traditions from different regions, each with its own unique flavours and ingredients. In typical Italian tradition, Pizza is a regional dish. Here are some reasons why you will find differences in Italian food outside of Italy: Firstly the ingredients. Freshness and quality: Italy has a strong emphasis on using the freshest, seasonal ingredients. Outside of Italy, it is usually impossible to access the same quality and variety of produce, especially the regional varieties and specialties. (Similarly, I usually buy chillies in Thailand to take back to UK family restaurant as they have quite a different taste from the chillies usually available in UK which come from India.) Certain ingredients are just not readily available and are substituted with inferior versions, leading to a different taste profile. Even the most diligent “competent” chef can’t avoid this. Italy has farming that often differ from those in other countries, resulting in variations in flavours and texture of ingredients that may look identical – even though they are genetically different. Italian cooking techniques and traditions don’t travel – chefs take short cut or “innovate” or “improve” – to the cost of authenticity. This is often dictated by availability and economics Most restaurants outside of Italy don’t traditional techniques and recipes. They adapt dishes to suit local tastes or use shortcuts, which can alter the flavour. They lack skill and knowledge. Even if they are of Italian decent, it is still necessary to master traditional Italian cooking and this takes time and the experience of mentors. Cooks outside Italy simply don’t have the same level of expertise, leading to variations in execution. The way food is prepared and presented in Italy is often connected to specific cultural rituals and traditions. Recreating those aspects outside of Italy can prove impossible, impacting the overall experience. What we expect is often erroneous. What we consider to be "Italian food" outside of Italy is often influenced by stereotypes - popular restaurants and media misrepresentations, which are inaccurate reproductions of the diverse culinary landscape of Italy. Taste is of course subjective, and what one person finds delicious, another might find uninspiring – or they may not have ever tasted Italian food in Italy. I personally don’t mind eating things called “pizza” from other parts of the world – (but then my nick name is “dustbin”) – but they are not real Italian pizzas as anyone from Italy will know. I’m sure conversely you will be able to find bad pizzas in Italy – especially in the most touristic areas. Italian food has constantly evolved throughout history, influenced by regional variations and external factors. So, even "authentic" Italian food can look and taste different depending on the specific region and time period. But it still won’t travel outside the country. Ultimately, the best way to appreciate Italian food is to keep an open mind and try dishes from different regions and restaurants, both inside and outside of Italy. Then you’ll realise that Italian food just doesn’t travel outside Italy

thank tyou - I know it goes beyond what the bootless and unhorsed can conceive - and if you can't conceive, you probably don't think it exists...such a blinkered and philistine mindset. I bet you drink and smoke and still think you have a sense of taste?

You don't drink wine with pizza, it's eaten with beer. I don't drink anymore You can tell the difference easily - just buy me a pizza in Italy and I will tell you.

Everything you say in your post is misinformed you show you totally don't understand Italian food when you say "Let's take Neapolitan style." - it not a "style" - Naples is where the pizza originated. you can't just "import" the ingredients and even with a competent chef get the right result. Pizza comes from native ingredients and local skills that simply don't travel - in fact some of the worst "Italian" food is the result of Italian emigrants. Pizza has a history and a reason for being - it celbrated a newly unified Italy and is a traditon of flatbreads common in por societies around the world, each has its own unique local methodology and flavourings and people who think Neapolitan is a "style" re the ones whose minds are closed., to the real histroy and cgharacter of a pizza. THe fact is if you eat pizza in Italy - you will never regard any pizza outsode as the same thing, whether it's the flour, the condiments, the water or just the air - it is never reproduced outsode Italy where they respect regional dishes and know that pizza is not a style -it IS Neapolitan. I quite like some American pizza replicas - but the fact they call it a pie just sums up that it ISN"T a pizza....it's just a nice pastry. (the toppings are joke, though) Italian food doesn't travel. PS - to get an idea most people on this site who live in Thailand should be aware that Thai food doesn't travel well either.

Sorry but they aren't and those who think they are don't know Italian cooking very well.