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
858 Views
Re: Questions about FOOD.
- 15/11/2009 02:19:04 AM
742 Views
texmex is atypical?
- 15/11/2009 02:31:58 AM
617 Views
- 15/11/2009 02:31:58 AM
617 Views
well I was tired when I responded and my addled brain read typical
- 15/11/2009 03:33:41 PM
603 Views
- 15/11/2009 03:33:41 PM
603 Views
Re: Questions about FOOD.
- 15/11/2009 03:40:05 AM
781 Views
Yummy.
- 15/11/2009 11:42:15 PM
695 Views
Eggplant is yummy.
- 16/11/2009 12:32:38 AM
573 Views
Re: Eggplant is yummy.
- 16/11/2009 04:26:36 PM
633 Views
Just do the cream sauce pre-made, it's what I do.
- 16/11/2009 09:36:49 PM
626 Views
- 16/11/2009 09:36:49 PM
626 Views
half an hour?!
- 16/11/2009 09:39:14 PM
694 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
356 Views
Do you think they would allow him to bring it through customs?
- 17/11/2009 06:44:59 AM
660 Views
*snorts at "authenticity"*
- 17/11/2009 08:55:16 AM
562 Views
Oh come on. Surely there are limits to your culinary backwardness.
- 17/11/2009 08:54:28 AM
634 Views
- 17/11/2009 08:54:28 AM
634 Views
Heathen.
- 17/11/2009 01:50:44 PM
668 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
