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
889 Views
Re: Questions about FOOD.
- 15/11/2009 02:19:04 AM
779 Views
texmex is atypical?
- 15/11/2009 02:31:58 AM
643 Views
- 15/11/2009 02:31:58 AM
643 Views
well I was tired when I responded and my addled brain read typical
- 15/11/2009 03:33:41 PM
638 Views
- 15/11/2009 03:33:41 PM
638 Views
Re: Questions about FOOD.
- 15/11/2009 03:40:05 AM
812 Views
Yummy.
- 15/11/2009 11:42:15 PM
724 Views
Eggplant is yummy.
- 16/11/2009 12:32:38 AM
604 Views
Re: Eggplant is yummy.
- 16/11/2009 04:26:36 PM
669 Views
Just do the cream sauce pre-made, it's what I do.
- 16/11/2009 09:36:49 PM
661 Views
- 16/11/2009 09:36:49 PM
661 Views
half an hour?!
- 16/11/2009 09:39:14 PM
730 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
722 Views
*pouts* *NM*
- 17/11/2009 06:10:49 AM
367 Views
Do you think they would allow him to bring it through customs?
- 17/11/2009 06:44:59 AM
697 Views
*snorts at "authenticity"*
- 17/11/2009 08:55:16 AM
593 Views
Oh come on. Surely there are limits to your culinary backwardness.
- 17/11/2009 08:54:28 AM
670 Views
- 17/11/2009 08:54:28 AM
670 Views
Heathen.
- 17/11/2009 01:50:44 PM
695 Views
Would be nowhere near as good as the premade béchamel if I did, though.
*NM*
- 17/11/2009 02:04:19 PM
359 Views
*NM*
- 17/11/2009 02:04:19 PM
359 Views
