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
- 769 Views
Re: Questions about FOOD.
15/11/2009 02:19:04 AM
- 649 Views
texmex is atypical?
15/11/2009 02:31:58 AM
- 519 Views

well I was tired when I responded and my addled brain read typical
15/11/2009 03:33:41 PM
- 506 Views

Re: Questions about FOOD.
15/11/2009 03:40:05 AM
- 669 Views
Yummy.
15/11/2009 11:42:15 PM
- 597 Views
Eggplant is yummy.
16/11/2009 12:32:38 AM
- 479 Views
Re: Eggplant is yummy.
16/11/2009 04:26:36 PM
- 536 Views
Just do the cream sauce pre-made, it's what I do.
16/11/2009 09:36:49 PM
- 536 Views

half an hour?!
16/11/2009 09:39:14 PM
- 593 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
- 600 Views
*pouts* *NM*
17/11/2009 06:10:49 AM
- 314 Views
Do you think they would allow him to bring it through customs?
17/11/2009 06:44:59 AM
- 558 Views
*snorts at "authenticity"*
17/11/2009 08:55:16 AM
- 474 Views
Oh come on. Surely there are limits to your culinary backwardness.
17/11/2009 08:54:28 AM
- 552 Views

Heathen.
17/11/2009 01:50:44 PM
- 578 Views
Would be nowhere near as good as the premade béchamel if I did, though.
*NM*
17/11/2009 02:04:19 PM
- 311 Views
