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
- 797 Views
Re: Questions about FOOD.
15/11/2009 02:19:04 AM
- 680 Views
texmex is atypical?
15/11/2009 02:31:58 AM
- 548 Views

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

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

half an hour?!
16/11/2009 09:39:14 PM
- 625 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
- 628 Views
*pouts* *NM*
17/11/2009 06:10:49 AM
- 323 Views
Do you think they would allow him to bring it through customs?
17/11/2009 06:44:59 AM
- 587 Views
*snorts at "authenticity"*
17/11/2009 08:55:16 AM
- 502 Views
Oh come on. Surely there are limits to your culinary backwardness.
17/11/2009 08:54:28 AM
- 579 Views

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