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...
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Questions about FOOD.
15/11/2009 01:46:27 AM
- 745 Views
Re: Questions about FOOD.
15/11/2009 02:19:04 AM
- 623 Views
texmex is atypical?
15/11/2009 02:31:58 AM
- 492 Views
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well I was tired when I responded and my addled brain read typical
15/11/2009 03:33:41 PM
- 483 Views
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Re: Questions about FOOD.
15/11/2009 03:40:05 AM
- 639 Views
Yummy.
15/11/2009 11:42:15 PM
- 569 Views
Eggplant is yummy.
16/11/2009 12:32:38 AM
- 451 Views
Re: Eggplant is yummy.
16/11/2009 04:26:36 PM
- 508 Views
Just do the cream sauce pre-made, it's what I do.
16/11/2009 09:36:49 PM
- 513 Views
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half an hour?!
16/11/2009 09:39:14 PM
- 565 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
- 573 Views
*pouts* *NM*
17/11/2009 06:10:49 AM
- 300 Views
Do you think they would allow him to bring it through customs?
17/11/2009 06:44:59 AM
- 529 Views
*snorts at "authenticity"*
17/11/2009 08:55:16 AM
- 444 Views
Oh come on. Surely there are limits to your culinary backwardness.
17/11/2009 08:54:28 AM
- 529 Views
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Heathen.
17/11/2009 01:50:44 PM
- 549 Views
Would be nowhere near as good as the premade béchamel if I did, though.
*NM*
17/11/2009 02:04:19 PM
- 299 Views
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