Bangkok, Thailand: Part 2


After Siem Reap, we returned to Bangkok for a few days before flying home. This time we stayed at Retro 39 Hotel in the Sukhumvit area, conveniently near Phrom Phrong BTS. It was a downgrade from our previous hotels, but that was the tradeoff for a cheaper bill. Continue reading

Angkor Archaeological Park


The ancient city of Angkor was once the capital of the Khmer Empire and spanned an area of over 400 square miles. Unfortunately it was gradually abandoned and the structures fell into various states of ruins, only some of which remain today. Angkor Wat, the most important temple and national symbol of Cambodia, is a UNESCO World Heritage site and visited by 500,000 tourists a year. You can read more about its rich history here.

When planning your visit to Angkor, it comes down to asking yourself two basic questions:

  1. Do I really love temples and want to see as many as possible?
  2. Do I prefer to take my time and explore each one instead of rushing from one place to another?

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My Carbon Steel Seasoning Experience

After going through my fourth IKEA nonstick frying pan in 3 years, I wanted to try something new. Teflon coated skillets are notoriously delicate, unable to withstand high heat necessary for cooking many types of food, and no matter how expensive, have to be replaced eventually. Not to mention their questionable safety and potentially toxic effects. I had heard of cast iron pans that attain a nonstick quality after seasoning, the process of coating the pan in a thin layer of oil and heating it up such that the oil bonds to the metal to create the nonstick surface. But there is another type of material frequently used by the restaurant industry and French chefs that purports to have the same ability, yet is more lightweight and boasts a smoother surface than the typically rough and rustic cast iron. Continue reading