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
961 Views
Re: Questions about FOOD.
- 15/11/2009 02:19:04 AM
853 Views
texmex is atypical?
- 15/11/2009 02:31:58 AM
722 Views
- 15/11/2009 02:31:58 AM
722 Views
well I was tired when I responded and my addled brain read typical
- 15/11/2009 03:33:41 PM
701 Views
- 15/11/2009 03:33:41 PM
701 Views
Re: Questions about FOOD.
- 15/11/2009 03:40:05 AM
881 Views
Yummy.
- 15/11/2009 11:42:15 PM
792 Views
Eggplant is yummy.
- 16/11/2009 12:32:38 AM
677 Views
Re: Eggplant is yummy.
- 16/11/2009 04:26:36 PM
741 Views
Just do the cream sauce pre-made, it's what I do.
- 16/11/2009 09:36:49 PM
721 Views
- 16/11/2009 09:36:49 PM
721 Views
half an hour?!
- 16/11/2009 09:39:14 PM
810 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
791 Views
*pouts* *NM*
- 17/11/2009 06:10:49 AM
401 Views
Do you think they would allow him to bring it through customs?
- 17/11/2009 06:44:59 AM
763 Views
*snorts at "authenticity"*
- 17/11/2009 08:55:16 AM
662 Views
Oh come on. Surely there are limits to your culinary backwardness.
- 17/11/2009 08:54:28 AM
732 Views
- 17/11/2009 08:54:28 AM
732 Views
Heathen.
- 17/11/2009 01:50:44 PM
770 Views
Would be nowhere near as good as the premade béchamel if I did, though.
*NM*
- 17/11/2009 02:04:19 PM
389 Views
*NM*
- 17/11/2009 02:04:19 PM
389 Views
