Update on my Abstaining from Alcohol to Cure Loss of Appetite

It’s only 4 days in, but as I explain in the video, I’ve done this rodeo before but this time is remarkably different—a cinch. I explain in the video just why that most likely is, and it may offer good clues to those considering a trial run or a permanent thing. The first few days is the hardest. This time, it’s just not hard at all.

And my approach is remarkably unconventional. So much so that the “experts” would likely tell you to never do this, especially the first few days.

I discuss my mental attitude and focus keeping me on track, accountable to myself. Producing these updates will keep me accountable to my audience.

I discuss my energy, alertness, and refound boldness and gusto. I tell a cool story about a stone-cold sober motorcycle ride from 8pm to midnight last night in my cafe racer—through winding roads, hills, and valleys.

For the premium portion below, I’ll show the food pics on day 3 and now, day 4, and what it means for my appetite problem. I also discuss in detail the restaurants they come from and the reason for price disparity. In addition to those three pics, there’s one of a quaint little steakhouse (chicken and pork) with only 4 tables that I go to almost every day (insane prices!). Plus, there may be a lasting benefit to having had the appetite problem. And more.

I’m going to do most of my videos this way from here out. You’re welcome to just watch the video, but the behind the scenes stuff, additional tidbits not in the video, elaboration—all the good writing content stuff will be premium. Keep in mind, please, that when you come here and enjoy an add-free experience, no pop-ups, no annoying shit in your face all the time, the paying members are providing that to you. They are also paying for the hosting which isn’t cheap, because there is no ad revenue.

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…Ok, paid members, yea, the alcohol was the big factor. On days 1 and 2, no real difference (you wouldn’t expect any on day 1 anyway). Day 3, yesterday, was the proof for me. Here’s the three food pics, two from yesterday and one from today, just now in fact.

English-Aussie Pub Bangers & Mash — 210 baht ($5.92)
Pork Schnitzel with Tartar Sauce, Mash, and Salad — 89 baht ($2.51)
Pork Steak with Green Peppercorn Sauce, Chicken Steak with Mushroom Sauce, Mash and Grilled Vegetables — 129 baht ($3.64)

The first one, the Bangers was just to die for. And the gravy, OMG. This was at The Stoned Crab Pub, owned by an Aussie. Interesting about the gravy. Months ago I had a chips and gravy one night, but the gravy seemed to be off, so I’ve never had anything with gravy since. Then one day a couple of weeks back, I took Russell Hantz (the CBS Survivor star) over there after he shot a video interview of me at my place. He ordered a fried chicken steak (huge), gravy, and fries. Said it was his best meal yet and the gravy was great. I tasted, indeed it was. Must have just been a bad day, before.

You might wonder about the apparent disparity in price since the dish on the bottom ought to be more that the one on top. It’s that the first pic is at a Farang (foreigner) place. Farang owned, Farang customers—unless there’s a Thai girl in tow. In general, prices at a Farang place are 2-4x more than the same thing at a Thai place.

The second two are at JeePhueng Phochana and steak House Rawai. It’s Thai owned and staffed and they only serve Farang food. Lot’s of us expats go there, but also Thais, regularly. I just talked to two Thai Ladies a couple of days ago sitting next to me. One had the pork steak and the other, the spaghetti carbonara. They said they come here not just for the great prices but because the food is so good. I get the same thing from everyone, and everyone seems to be a regular. Cute:

Divide the prices by 35 for USD to be amazed.

The cook is a little Thai guy, perhaps mid-30s. Obviously trained and I can tell that for sure with the perfect sauces (the green peppercorn sauce has a hint of rosemary…awesome with pork) and the vegetables, maybe the best I have ever had, bar none, including the high-end restaurants in the States. Guy knows what he’s doing. What’s better than to have a price that amazes you after partaking of a true expert, high-quality preparation using good ingredients? It’s veritably unbelievable to me.

One last thing is that there might be a silver-lining to this appetite loss. Sandwiches of any sort, including any kind of burger, are still completely unappealing to me, no exceptions. There’s a place here that makes the best cubano I’ve ever had (loaded). Nope. Also, salads of any sort. The two in the photos above I just barely picked at and pushed the plates aside. There’s one exception. I have a craving for a Mark 1 Mod A classic American Diner salad. Iceberg lettuce, that milky blue cheese dressing, those little crouton cubes. Go figure.

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  1. Jacqueline Walker on August 11, 2022 at 02:46

    Hi Richard,
    Looking and sounding great. Excellent that it’s working out for you (I won’t lie – I got a little thrill from being mentioned in your video!) and I hope it continues to do so.

    This is how I like to solve problems too – suck it and see – get an idea about what’s going on and try and fix it – experiment on yourself – if it works, it works, take responsibility for your decisions.

    On another note, the food is so cheap! And meat too. I wonder is it locally raised or imported (from Australia say? steak might very well be). It’s just the cost just floors me. Here in Ireland we have millions of cattle (and now they want to cull 25% – that’s another story, you can probably guess what) and yet steak – for example – well, let’s just say 300g (1/3 lb) of sirloin for stirfry cost me about €6.50 the other day and that’s for me to cook myself. I guess it’s a case of the price is what the market will bear.

    Enough of that – Jacqueline from sunny, hot Ireland (if only briefly – “heatwave” ongoing – which is a nice change).

    • Richard Nikoley on August 11, 2022 at 07:26

      All the chicken and pork is Thai and is very good. Thais are not beef eaters. They have beef soups and such but it’s not a big thing generally. The beef for the steakhouses, hotels and such…places that cater to foreigners…is generally imported from Australia (some from US) and lamb from NZ.

      So, if you want a great steak, you’re going to pay about the same as you’d pay in the west. Transportation and import cost is washed out by their far lower costs of operation.

      There is some excellent Thai beef where they mimic the west in breeds and feeding, but slow to catch on, I think, probably because the restaurants want to say “imported”

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