For this week , Aj. give me to Analysis & design of topic that I haveI don't sent it but I will be must sent next week in time.
In DBlab I sent assignment in time. because Aj. don't close assignment blog before afternoon.
วันเสาร์ที่ 29 พฤศจิกายน พ.ศ. 2551
วันศุกร์ที่ 21 พฤศจิกายน พ.ศ. 2551
Week 3
For This week , I start to keep information about fruits of thailand by internet . But some information search hard or have a few.
I have studied about the concept of database system which I borrowed from the libraly. I learn about create table. I don't understanded about using variables. And I try decide to use MySQL to develop my project.
I have studied about the concept of database system which I borrowed from the libraly. I learn about create table. I don't understanded about using variables. And I try decide to use MySQL to develop my project.
วันอาทิตย์ที่ 16 พฤศจิกายน พ.ศ. 2551
Introduction
Have you ever wondered why Thai people are so healthy looking ? One answer could be because they eat such a great variety of amazing fruit. Visitors to Thailand are therefore strongly advised to indulge in the local produce. So rather than eating a slice of pineapple try a delicious Lam-Yai instead or go for some papaya instead of watermelon. Try a fresh coconut instead of a fizzy coke or taste some durian or jackfruit rather than eating a regular banana. Some doctors even claim that fresh coconut milk feeds the mind just like fish, and durian is well known for being one of the most nutritious fruits in the world. Also there is Rambutan, Pomelo, Custard Apples, Rose Apples, Sapodilla, Tamarind, Guavas, Mangoes....... and the list goes on and on depending on the seasonIn Thailand you may be surprised at the astonishing variety of succulent fruits available, including not only familiar ones but others that rank high on the scale of gourmet discoveries. Many kinds of fruit are available throughout the year, while some make their much-anticipated appearance for only a few months. You can find this wonderful array of Thai fruits at almost any public market. A market with a particular large selection of Thai fruit is on Pahonyothin Road across from the entrance to the Weekend Market at Chatuchak Park. While it’s quite a distance from central Bangkok, you are rewarded not only by a great variety but also by low prices.Traditionally complementing almost every meal, Thailand’s abundant fruits are served in a wide variety of ways. 
Fruit Carving is a traditional Thai art and many kinds of fruit, in particular papaya, water-melon, pineapple and sapodilla, arrive at the table transformed by skilled hands into beautiful flowers and other shapes. Close attention is paid to the arrangement of platters of fresh fruit to make a selection as appealing to the eye as it is to the palate.Thai fruits are also liquefied in blenders to produce nourishing drinks for a hot day, turned into icy sherbets, and used in Western ways to create excitingly different dishes like mango tart, coconut custard and rose apple pies.Thailand is blessed with over thirty types of fruit ranging from the banana to four kinds of durian, the "king of fruits". For visitors who come between May and August, it may be hate at first smell of the prickly durian, but love at first taste of the creamy yellow flesh that surrounds the seeds at the center. The banana is no less interesting. The plant (the stem of the trunk and the flower head) are used for curries. The Thais have made an art form out of decorative use of the leaf, which is also the "eco-friendliest" form of packing on earth for fresh foods. The most famous fruit of the Chiang Mai valley is the Longan, or Lam-Yai, which is a rainy season fruit. To celebrate the fruit, Lamphun holds a Lam-Yai festival for the first seven days of August ending in a parade on the final Saturday. Many other fruits are grown in the valley and come in different varieties. Even though a fruit may not be in season, it can be found in candied or preserved form. Moreover, some fruit like grapes are even coaxed to bear fruit all year round. Thailand is a paradise for those who love fruit. Generally Thai fruits are sweet including those which are traditionally sour such as Santol and tamarind.Thai fruit crops can be classified into two groups. The first is a seasonal fruit crop which includes mangoes, durians, Rambutan, Longan's, Sugar apples, Mangosteen's and Lychees. The second group is a year-round crop which includes pineapples, bananas, papayas, and jackfruits. This is the 
reason why fresh fruit is available in the local market everyday of the year.Recently, several temperate fruit crops such as apples, peaches and strawberries have been successfully grown in the hilly areas of Northern Thailand. Actually, the major fruit-producing areas are located mostly in the eastern and southern regions of the country, even then the central region also produces a variety of fruit for the markets in every season, for example Pomeloes are largely grown in Nakhon Pathom Province while Ratchaburi Province is widely known as the grape-producing area etc.As Thai fruit farmers are always eager to plant new varieties and improve the existing varieties, Thailand is never without fruit. วันพุธที่ 12 พฤศจิกายน พ.ศ. 2551
Fruits
Fruits ' s Thailand
Thailand’s most popular fruits are usually eaten raw, but some can be made into ice-creams, and some, like the little squat bananas, can be cooked and made into banana cake and banana bread. Here are some, with their phonetically spelled Thai name in brackets.
Banana (Kluey)
Thailand boasts that it has more varieties of banana than any other country. Large, medium, small and finger sized, these useful and tasty fruits are all sweet, but the small squat type are generally only used for cooking and make delicious banana bread.
Carambola (Ma-fueng)
The carambola is also known to Westerners as the chinese gooseberry, a somewhat acidic fruit more usually used in preserves, but can be eated raw.
Coconut (Ma-phrao)
Available in most tropical countries but Thailand’s coconuts are used perhaps in more ways than imaginable, coconut ice cream, flavourings for curries and desserts, custards, dried as a snack and the always popular drink of young coconut milk with ice and a little syrup topped with soda water, a perfect refresher on a hot day. The soft and tender young meat is a quick filler when hungry.
Custard Apple (Noi-na)
The custard applie is a many segmented fruit with lots of seeds. The segments break off easily in the hand and the taste is as the name describes it, like apples with custard.
Durian (Doo-rien)
The durian is Thailand’s fruit of fruits, characterised by a pungent smell and a taste that needs to be acquired. Sold in markets and some shops but not allowed in hotels because of the smell, which to most people is unpleasant
Guava (Fa-rang)
The guava is a crisp white fruit best eaten when young. Usually sold with a sugar/spice condiment by vendors at market stalls which is the traditional accompaniment to this fruit in Thailand.
Indian Jujube (Phood-sa)
The Indian Jujube is also known as the Thai Apple, the flesh is sweet and sour and crispy when eaten young. Comes in both round and oval shapes.
Jackfruit (ka-noon)
Jackfruit is a delicious fruit with a tangy flavour. The vendor will usually remove the large seeds before selling, leaving you with the sticky fruit. Can be bought in segments as the whole is rather big.
Mango (Ma-muang)
To experience the true flavour, a mango should be eaten when not quite ripe, usually when a bright yellow colour and not soft to the touch. Ripe mangoes are usually eaten as a dessert or a quick pick-me-up sweetener. Try sticky rice and mango, especially from a stall or kiosk specialising in this favourite Thai dish, the sticky rice often served warm in hollowed out bamboo canes. There is another mango, the green mango, which is crunchy and has the texture of an apple. The Thais like to eat these with salt, sometimes with a little sugar added.
Mangosteen (Mang-kood)
- Some call the mangosteen the king of Thai fruit . Thick, pulpy purple shell with a whitish pink sweet/sour meat that melts in the mouth. To open the interior, press down on the shell and twist and tit will break, exposing the soft, luscious fruit inside. Do not eat the bitter tasting red coloured shell of the fruit.
resource: http://thailand-travel.suite101.com/article.cfm/exotic_fruits_of_thailand
Thailand’s most popular fruits are usually eaten raw, but some can be made into ice-creams, and some, like the little squat bananas, can be cooked and made into banana cake and banana bread. Here are some, with their phonetically spelled Thai name in brackets.
Banana (Kluey)
Thailand boasts that it has more varieties of banana than any other country. Large, medium, small and finger sized, these useful and tasty fruits are all sweet, but the small squat type are generally only used for cooking and make delicious banana bread.
Carambola (Ma-fueng)
The carambola is also known to Westerners as the chinese gooseberry, a somewhat acidic fruit more usually used in preserves, but can be eated raw.
Coconut (Ma-phrao)
Available in most tropical countries but Thailand’s coconuts are used perhaps in more ways than imaginable, coconut ice cream, flavourings for curries and desserts, custards, dried as a snack and the always popular drink of young coconut milk with ice and a little syrup topped with soda water, a perfect refresher on a hot day. The soft and tender young meat is a quick filler when hungry.
Custard Apple (Noi-na)
The custard applie is a many segmented fruit with lots of seeds. The segments break off easily in the hand and the taste is as the name describes it, like apples with custard.
Durian (Doo-rien)
The durian is Thailand’s fruit of fruits, characterised by a pungent smell and a taste that needs to be acquired. Sold in markets and some shops but not allowed in hotels because of the smell, which to most people is unpleasant
Guava (Fa-rang)
The guava is a crisp white fruit best eaten when young. Usually sold with a sugar/spice condiment by vendors at market stalls which is the traditional accompaniment to this fruit in Thailand.
Indian Jujube (Phood-sa)
The Indian Jujube is also known as the Thai Apple, the flesh is sweet and sour and crispy when eaten young. Comes in both round and oval shapes.
Jackfruit (ka-noon)
Jackfruit is a delicious fruit with a tangy flavour. The vendor will usually remove the large seeds before selling, leaving you with the sticky fruit. Can be bought in segments as the whole is rather big.
Mango (Ma-muang)
To experience the true flavour, a mango should be eaten when not quite ripe, usually when a bright yellow colour and not soft to the touch. Ripe mangoes are usually eaten as a dessert or a quick pick-me-up sweetener. Try sticky rice and mango, especially from a stall or kiosk specialising in this favourite Thai dish, the sticky rice often served warm in hollowed out bamboo canes. There is another mango, the green mango, which is crunchy and has the texture of an apple. The Thais like to eat these with salt, sometimes with a little sugar added.
Mangosteen (Mang-kood)
- Some call the mangosteen the king of Thai fruit . Thick, pulpy purple shell with a whitish pink sweet/sour meat that melts in the mouth. To open the interior, press down on the shell and twist and tit will break, exposing the soft, luscious fruit inside. Do not eat the bitter tasting red coloured shell of the fruit.
resource: http://thailand-travel.suite101.com/article.cfm/exotic_fruits_of_thailand
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