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
- 672 Views
Re: Questions about FOOD.
15/11/2009 02:19:04 AM
- 556 Views
texmex is atypical?
15/11/2009 02:31:58 AM
- 426 Views
well I was tired when I responded and my addled brain read typical
15/11/2009 03:33:41 PM
- 418 Views
Re: Questions about FOOD.
15/11/2009 03:40:05 AM
- 580 Views
Yummy.
15/11/2009 11:42:15 PM
- 507 Views
Eggplant is yummy.
16/11/2009 12:32:38 AM
- 384 Views
Re: Eggplant is yummy.
16/11/2009 04:26:36 PM
- 441 Views
Just do the cream sauce pre-made, it's what I do.
16/11/2009 09:36:49 PM
- 448 Views
half an hour?!
16/11/2009 09:39:14 PM
- 508 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
- 515 Views
*pouts* *NM*
17/11/2009 06:10:49 AM
- 272 Views
Do you think they would allow him to bring it through customs?
17/11/2009 06:44:59 AM
- 457 Views
*snorts at "authenticity"*
17/11/2009 08:55:16 AM
- 388 Views
Oh come on. Surely there are limits to your culinary backwardness.
17/11/2009 08:54:28 AM
- 465 Views
Heathen.
17/11/2009 01:50:44 PM
- 476 Views
Would be nowhere near as good as the premade béchamel if I did, though. *NM*
17/11/2009 02:04:19 PM
- 272 Views