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
939 Views
Re: Questions about FOOD.
- 15/11/2009 02:19:04 AM
826 Views
texmex is atypical?
- 15/11/2009 02:31:58 AM
693 Views
- 15/11/2009 02:31:58 AM
693 Views
well I was tired when I responded and my addled brain read typical
- 15/11/2009 03:33:41 PM
679 Views
- 15/11/2009 03:33:41 PM
679 Views
Re: Questions about FOOD.
- 15/11/2009 03:40:05 AM
860 Views
Yummy.
- 15/11/2009 11:42:15 PM
771 Views
Eggplant is yummy.
- 16/11/2009 12:32:38 AM
657 Views
Re: Eggplant is yummy.
- 16/11/2009 04:26:36 PM
719 Views
Just do the cream sauce pre-made, it's what I do.
- 16/11/2009 09:36:49 PM
701 Views
- 16/11/2009 09:36:49 PM
701 Views
half an hour?!
- 16/11/2009 09:39:14 PM
785 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
768 Views
*pouts* *NM*
- 17/11/2009 06:10:49 AM
386 Views
Do you think they would allow him to bring it through customs?
- 17/11/2009 06:44:59 AM
740 Views
*snorts at "authenticity"*
- 17/11/2009 08:55:16 AM
637 Views
Oh come on. Surely there are limits to your culinary backwardness.
- 17/11/2009 08:54:28 AM
711 Views
- 17/11/2009 08:54:28 AM
711 Views
Heathen.
- 17/11/2009 01:50:44 PM
742 Views
Would be nowhere near as good as the premade béchamel if I did, though.
*NM*
- 17/11/2009 02:04:19 PM
377 Views
*NM*
- 17/11/2009 02:04:19 PM
377 Views
