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
- 766 Views
Re: Questions about FOOD.
15/11/2009 02:19:04 AM
- 644 Views
texmex is atypical?
15/11/2009 02:31:58 AM
- 514 Views

well I was tired when I responded and my addled brain read typical
15/11/2009 03:33:41 PM
- 501 Views

Re: Questions about FOOD.
15/11/2009 03:40:05 AM
- 664 Views
Yummy.
15/11/2009 11:42:15 PM
- 592 Views
Eggplant is yummy.
16/11/2009 12:32:38 AM
- 474 Views
Re: Eggplant is yummy.
16/11/2009 04:26:36 PM
- 531 Views
Just do the cream sauce pre-made, it's what I do.
16/11/2009 09:36:49 PM
- 534 Views

half an hour?!
16/11/2009 09:39:14 PM
- 588 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
- 595 Views
*pouts* *NM*
17/11/2009 06:10:49 AM
- 312 Views
Do you think they would allow him to bring it through customs?
17/11/2009 06:44:59 AM
- 554 Views
*snorts at "authenticity"*
17/11/2009 08:55:16 AM
- 469 Views
Oh come on. Surely there are limits to your culinary backwardness.
17/11/2009 08:54:28 AM
- 550 Views

Heathen.
17/11/2009 01:50:44 PM
- 572 Views
Would be nowhere near as good as the premade béchamel if I did, though.
*NM*
17/11/2009 02:04:19 PM
- 309 Views
