Welcome to European Tribune. It's gone a bit quiet around here these days, but it's still going.
If I cook Thai I use coconut milk, not cream. When I cook traditionally olive oil based stuff, I use that, not butter. But cuisines were developed on certain ingredients. You simply can't make French or northern Italian without butter and cream. Similarly it would be a bit difficult to make Chinese butter and cream based - you could try, and perhaps fiddling around you might make something edible, but why?
by MarekNYC on Wed Apr 16th, 2008 at 06:04:45 PM EST
[ Parent ]

Others have rated this comment as follows:


Occasional Series