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