Tacoma is a term for a type of Portuguese-style tapenade. This dish is the perfect vehicle for the ingredients, which are often cooked on the slow cooker.
When I think of tapenade, I think of those little slices of bread cut into squares and fried. When I think of tapenade, I think of those little little squares of bread, and those little little squares of butter. The two ingredients combined make the perfect tapenade.
The recipe for this dish is a very complex one. It’s easy to make and it’s delicious. It’s easier to make with the other ingredients than it is with the tapenade. However, it does have one thing coming out of the bowl — it’s very creamy. Why? Because you don’t want to be cooking with a buttery cream base mixed with some cream.
Why? It’s so creamy you’re afraid you’ll get a headache as you finish it. It’s so creamy you want to cut it with a knife to get the good stuff. It’s so creamy you’re afraid you’ll get a burn on your tongue as you taste it. You’re afraid it will melt in your mouth.
In the end the answer is simple. You can’t make it without butter and cream. I don’t see how you can add cream, and I don’t see how you can leave out butter. To me its the only way to make it.
