Comments on: A Parisian Midnight Snack…

By: EJ

EJ — Sun, 26 Jul 2015 18:40:59 +0000

Joyce Aragon’s dulong and Claude Tayag’s or Milky Way’s taba ng talangka are worth the risk of ”smuggling” them into the Netherlands. In addition to placing them in bubble wrap a la Betchay and taping them around the lid a la Denise, I then put the bottles inside a plastic bag and knot the bag securely – and then in yet another plastic bag securely knotted. Has worked so far, fingers crossed.

By: millet

millet — Thu, 23 Jul 2015 23:44:26 +0000

nothing better to remind you that you’re in paris!

By: shiko-chan

shiko-chan — Thu, 23 Jul 2015 04:37:12 +0000

Thanks for all the great suggestions everyone! Filing them away for future reference ;)

By: denise

denise — Wed, 22 Jul 2015 14:04:06 +0000

@shiko-chan…to add to Betchay’s suggestion, before wrapping in bubble wrap, put tape on the bottle lid, then wrap in cling/saran wrap :)

By: Betchay

Betchay — Wed, 22 Jul 2015 09:02:27 +0000

@ Shiko-chan: Recently I brought home a (glass)bottled pumpkin oil wrapped in bubble wrap, placed inside a resealable plastic bag then rolled lumpia style with a thick shirt inside our checked- in luggage. No breakage or leak. :) it survived the almost 16 hour flight!

By: Marketman

Marketman — Wed, 22 Jul 2015 05:23:48 +0000

shiko-chan, you could definitely bring this in your luggage, that’s if you want to risk a leak should it occur, and dress all your clothes with oil and vinegar. :) The Maille bottle was pretty basic, but overall, the packaging in France is stunning…

By: shiko-chan

shiko-chan — Wed, 22 Jul 2015 02:13:11 +0000

Oh boy. I’d think the fun of eating that in the dead of night all by oneself would just add to the deliciousness!

Do you think the airlines would let you bring the vinaigrette home in your (checked-in) luggage? I’ve been able to bring home (plastic-)bottled water and (glass-)bottled soju that way, so just curious :) Incidentally, I wonder if the bottle of that vinaigrette is pretty the way French jam jars are pretty. :)

By: ami

ami — Tue, 21 Jul 2015 01:39:48 +0000

I believe camembert is more yellowish than brie and also more gooey.