Welcome to European Tribune. It's gone a bit quiet around here these days, but it's still going.
It is quite easy to substitute in a spicey dish. You are mainly going for texture, thickness and moistness with these dishes when you add other creamers rather then the specific taste of the cream.

I like to use a lot of yoghurt in marinades and in mongol cooking (long and slow and sealed)

You can't be me, I'm taken

by Sven Triloqvist on Wed Apr 16th, 2008 at 05:51:53 PM EST
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