On Mon, 19 Nov 2007 22:27:34 -0500, Boron Elgar
> wrote:

>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

i bookmarked her site. thanks, boron.

your pal,
blake