On Wed, 31 Oct 2007 13:32:19 -0700, Robert Klute >
wrote:

>high-fat butter,

xcuse me, but is there really such a thing as "low fat" butter? If
so, I haven't heard about it. Low fat sour cream, yes. Low fat
butter, no.... unless it's mixed with something and then we're down to
symantics, but it's not really butter to me.

>and Parmesano Reggiano. I use equal weights of butter and cheese.

Oh, ok. Now that I know the proportions. I'll try it!

Seems like a little cream added to the butter/cheese mixture would be
less of a problem than 1/2 butter, 1/2 cheese (if you really cared).


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