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Many thanks for your intro, it has been a great success, We have been talking since July by email and telephone and had struck up a very close and loving relationship as far as we could with 5710 miles between us. So we took the plunge and I flew over for us to meet on the 10th of this month and wow it could not have worked better if it had been scripted.

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Thailand's population is dominated by various Tai-speaking peoples. Among these, the most numerous are the Central Thai, the Northeastern Thai or Isan or Lao, the Northern Thai, and the Southern Thai. The Central Thai have long dominated the nation politically, economically, and culturally, even though they make up only about one-third of Thailand's population and are slightly outnumbered by the Northeastern Thai. Due to education system and the forging of a national identity, many people are now able to speak Central Thai as well as their own local dialects.

The largest group of non-Tai people are the Chinese who have historically played a disproportionately significant role in the economy. Most have integrated completely into mainstream Thai society, and do not live in Bangkok's Chinatown on Yaowarat Road. Other ethnic groups include Malays in the south, Mon, Khmer and various hill tribes. After the end of the Vietnam War, many Vietnamese refugees settled in Thailand, mainly in the northeastern regions.

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Thai cuisine is known for its balance of five fundamental flavors in each dish or the overall meal - hot (spicy), sour, sweet, salty and bitter (optional). Although popularly considered as a single cuisine, Thai food is really better described as four regional cuisines corresponding to the four main regions of the country: Northern, Northeastern (or Isan), Central and Southern. Northern curries, for example, tend to contain coconut milk and fresh turmeric, while northeastern dishes often include lime juice.

How to Speak to a Thai Girl

Instead of a single main course with side dishes found in Western cuisine, a Thai full meal typically consists of either a single dish or rice khao with many complementary dishes served concurrently.

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Rice is a staple component of Thai cuisine, as it is of most Asian cuisines. The highly prized, sweet-smelling jasmine rice is indigenous to Thailand. Steamed rice is accompanied by highly aromatic curries, stir-fries and other dishes, incorporating sometimes large quantities of chillies, lime juice and lemon grass. Curries, stir-fries and others may be poured onto the rice creating a single dish called khao rad gang, a popular meal when time is limited. Sticky rice khao neow substitutes ordinary rice in rural Northern and Northeastern cuisine. Noodles are popular as well but usually come as a single dish, like the stir-fried Pad Thai or noodle soups.

There is uniquely Thai dish called nam prik which refers to a chile sauce or paste. Each region has its own special versions. It is prepared by crushing together chillies with various ingredients such as garlic and shrimp paste using a mortar and pestle. It is then often served with vegetables such as cucumbers, cabbage and yard-long beans, either raw or blanched. The vegetables are dipped into the sauce and eaten with rice. Nam prik may also be simply eaten alone with rice or, in a bit of Thai and Western fusion, spread on toast.

Thai food is generally eaten with a fork and a spoon. Chopsticks are used rarely, primarily for the consumption of noodle soups. The fork, held in the left hand, is used to shovel food into the spoon. However, it is common practice for Thais and hill tribe peoples in the North and Northeast to eat sticky rice with their right hands by making it into balls that are dipped into side dishes and eaten. Thai-Muslims also frequently eat meals with only their right hands.

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The ingredient found in almost all Thai dishes and every region of the country is nam pla, a very aromatic and strong tasting fish sauce. Shrimp paste, a combination of ground shrimp and salt, is also extensively used. Thai dishes in the Central and Southern regions use a wide variety of leaves rarely found in the west, such as kaffir lime leaves. Fresh - kaffir lime leaves' characteristic flavour appears in nearly every Thai soup (e.g., the hot and sour Tom yam) or curry from those areas. It is frequently combined with garlic, galangal, lemon grass, turmeric and/or fingerroot, blended together with liberal amounts of various chillies to make curry paste. Fresh Thai basil is also used to add fragrance in certain dishes such as Green curry. Other typical ingredients include the small green Thai eggplants, tamarind, palm and coconut sugars, lime juice, and coconut milk.