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
815 Views
Re: Questions about FOOD.
- 15/11/2009 02:19:04 AM
703 Views
texmex is atypical?
- 15/11/2009 02:31:58 AM
569 Views
- 15/11/2009 02:31:58 AM
569 Views
well I was tired when I responded and my addled brain read typical
- 15/11/2009 03:33:41 PM
559 Views
- 15/11/2009 03:33:41 PM
559 Views
Re: Questions about FOOD.
- 15/11/2009 03:40:05 AM
723 Views
Yummy.
- 15/11/2009 11:42:15 PM
652 Views
Eggplant is yummy.
- 16/11/2009 12:32:38 AM
527 Views
Re: Eggplant is yummy.
- 16/11/2009 04:26:36 PM
588 Views
Just do the cream sauce pre-made, it's what I do.
- 16/11/2009 09:36:49 PM
588 Views
- 16/11/2009 09:36:49 PM
588 Views
half an hour?!
- 16/11/2009 09:39:14 PM
649 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
656 Views
*pouts* *NM*
- 17/11/2009 06:10:49 AM
333 Views
Do you think they would allow him to bring it through customs?
- 17/11/2009 06:44:59 AM
611 Views
*snorts at "authenticity"*
- 17/11/2009 08:55:16 AM
526 Views
Oh come on. Surely there are limits to your culinary backwardness.
- 17/11/2009 08:54:28 AM
601 Views
- 17/11/2009 08:54:28 AM
601 Views
Heathen.
- 17/11/2009 01:50:44 PM
630 Views
Would be nowhere near as good as the premade béchamel if I did, though.
*NM*
- 17/11/2009 02:04:19 PM
329 Views
*NM*
- 17/11/2009 02:04:19 PM
329 Views
