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
914 Views
Re: Questions about FOOD.
- 15/11/2009 02:19:04 AM
793 Views
texmex is atypical?
- 15/11/2009 02:31:58 AM
664 Views
- 15/11/2009 02:31:58 AM
664 Views
well I was tired when I responded and my addled brain read typical
- 15/11/2009 03:33:41 PM
654 Views
- 15/11/2009 03:33:41 PM
654 Views
Re: Questions about FOOD.
- 15/11/2009 03:40:05 AM
830 Views
Yummy.
- 15/11/2009 11:42:15 PM
741 Views
Eggplant is yummy.
- 16/11/2009 12:32:38 AM
626 Views
Re: Eggplant is yummy.
- 16/11/2009 04:26:36 PM
691 Views
Just do the cream sauce pre-made, it's what I do.
- 16/11/2009 09:36:49 PM
677 Views
- 16/11/2009 09:36:49 PM
677 Views
half an hour?!
- 16/11/2009 09:39:14 PM
755 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
738 Views
*pouts* *NM*
- 17/11/2009 06:10:49 AM
372 Views
Do you think they would allow him to bring it through customs?
- 17/11/2009 06:44:59 AM
713 Views
*snorts at "authenticity"*
- 17/11/2009 08:55:16 AM
611 Views
Oh come on. Surely there are limits to your culinary backwardness.
- 17/11/2009 08:54:28 AM
682 Views
- 17/11/2009 08:54:28 AM
682 Views
Heathen.
- 17/11/2009 01:50:44 PM
713 Views
Would be nowhere near as good as the premade béchamel if I did, though.
*NM*
- 17/11/2009 02:04:19 PM
364 Views
*NM*
- 17/11/2009 02:04:19 PM
364 Views
