On Mon, 19 Nov 2007 19:15:34 -0800, "Mitch Scherer" >
wrote:

>"Boron Elgar" > wrote in message
.. .
>>
>> The first recipe I saw for it mentioned the condensed. I saw it at the
>> web site of a favorite Thai cookbook writer, Kasma Loha-unchit.
>>
>> http://www.thaifoodandtravel.com/recipes/thaitea.html
>>
>> I suppose that some places may use half and half or cream or otherwise
>> alter the basic recipe to put their own "signature" on the dish and
>> there may be regional differences as well, that I don't know about.
>>
>> I must say that it is something I used to order at every Thai
>> restaurant I visited and the presentation and taste could vary widely
>> among them.
>>
>> Boron
>
>The creamer that I saw used in restaurants in Thailand was always canned. I
>never saw any fresh milk, cream, or half-and-half.
>
>Mitch
>

Thai restaurants in the US, sadly, like many Chinese ones, are not
always looking for authenticity as much as they are looking to please
the US customer.

I've been to some phenomenal authentic ones and some really lousy
ones.

Kasma is true to her cuisine in her cookbooks and web site.

Boron