Surely if he explained, in Arabic, that he needed it to make moussaka, they'd be impressed by his dedication to the authenticity of the dish and let it by...
Yeah right, because using Belgian (or French? I'm not sure) sauces for Greek dishes is so authentic...
Questions about FOOD.
- 15/11/2009 01:46:27 AM
857 Views
Re: Questions about FOOD.
- 15/11/2009 02:19:04 AM
741 Views
texmex is atypical?
- 15/11/2009 02:31:58 AM
616 Views
- 15/11/2009 02:31:58 AM
616 Views
well I was tired when I responded and my addled brain read typical
- 15/11/2009 03:33:41 PM
602 Views
- 15/11/2009 03:33:41 PM
602 Views
Re: Questions about FOOD.
- 15/11/2009 03:40:05 AM
780 Views
Yummy.
- 15/11/2009 11:42:15 PM
694 Views
Eggplant is yummy.
- 16/11/2009 12:32:38 AM
572 Views
Re: Eggplant is yummy.
- 16/11/2009 04:26:36 PM
632 Views
Just do the cream sauce pre-made, it's what I do.
- 16/11/2009 09:36:49 PM
625 Views
- 16/11/2009 09:36:49 PM
625 Views
half an hour?!
- 16/11/2009 09:39:14 PM
693 Views
He's going to give you the name of a specific jar you can buy in Belgium,
- 17/11/2009 03:06:43 AM
687 Views
*pouts* *NM*
- 17/11/2009 06:10:49 AM
355 Views
Do you think they would allow him to bring it through customs?
- 17/11/2009 06:44:59 AM
659 Views
*snorts at "authenticity"*
- 17/11/2009 08:55:16 AM
561 Views
Oh come on. Surely there are limits to your culinary backwardness.
- 17/11/2009 08:54:28 AM
633 Views
- 17/11/2009 08:54:28 AM
633 Views
Heathen.
- 17/11/2009 01:50:44 PM
667 Views
Would be nowhere near as good as the premade béchamel if I did, though.
*NM*
- 17/11/2009 02:04:19 PM
348 Views
*NM*
- 17/11/2009 02:04:19 PM
348 Views
