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
1004 Views
Re: Questions about FOOD.
- 15/11/2009 02:19:04 AM
899 Views
texmex is atypical?
- 15/11/2009 02:31:58 AM
762 Views
- 15/11/2009 02:31:58 AM
762 Views
well I was tired when I responded and my addled brain read typical
- 15/11/2009 03:33:41 PM
740 Views
- 15/11/2009 03:33:41 PM
740 Views
Re: Questions about FOOD.
- 15/11/2009 03:40:05 AM
921 Views
Yummy.
- 15/11/2009 11:42:15 PM
833 Views
Eggplant is yummy.
- 16/11/2009 12:32:38 AM
712 Views
Re: Eggplant is yummy.
- 16/11/2009 04:26:36 PM
774 Views
Just do the cream sauce pre-made, it's what I do.
- 16/11/2009 09:36:49 PM
756 Views
- 16/11/2009 09:36:49 PM
756 Views
half an hour?!
- 16/11/2009 09:39:14 PM
846 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
827 Views
*pouts* *NM*
- 17/11/2009 06:10:49 AM
420 Views
Do you think they would allow him to bring it through customs?
- 17/11/2009 06:44:59 AM
795 Views
*snorts at "authenticity"*
- 17/11/2009 08:55:16 AM
700 Views
Oh come on. Surely there are limits to your culinary backwardness.
- 17/11/2009 08:54:28 AM
767 Views
- 17/11/2009 08:54:28 AM
767 Views
Heathen.
- 17/11/2009 01:50:44 PM
806 Views
Would be nowhere near as good as the premade béchamel if I did, though.
*NM*
- 17/11/2009 02:04:19 PM
408 Views
*NM*
- 17/11/2009 02:04:19 PM
408 Views
