nautilus Posted October 24, 2014 Share Posted October 24, 2014 Prebranac i polpete u šalši Link to comment
katamaran Posted October 24, 2014 Share Posted October 24, 2014 Kruske sa gorgonzolom i rikotom. Ne znam da li mi je teze palo 250 kinti za 100g gorgonzole il to sto jedva nadjoh rikotu. Valjda ce da valja rezultat Link to comment
darling Posted October 24, 2014 Share Posted October 24, 2014 os to kuvati il na salatu? Link to comment
katamaran Posted October 24, 2014 Share Posted October 24, 2014 (edited) Ne kuva se http://www.italianfoodnet.com/eng/video/ricotta-and-gorgonzola-with-pears Ubih se trazeci rikotu a juce na pijaci uzeo neki nas sir koji je skoro potpuno isti. Ako mi se svidi pravice se i pica http://food.lohudblogs.com/2010/11/23/pear-gorgonzola-and-ricotta-pizza-a-must-try-at-harvest-on-hudson-in-hastings/ Edited October 24, 2014 by katamaran Link to comment
darling Posted October 24, 2014 Share Posted October 24, 2014 svidja mi se recept. zar nema rikote u manje vise svakom supermarketu? Link to comment
katamaran Posted October 24, 2014 Share Posted October 24, 2014 (edited) Svratio sam u 5 marketa i nije bila. Na kraju sam nasao u nekoj radnji na Bajloniju. btw evo jos jedna provereno odlicna kombinacija sira i kruske Edited October 24, 2014 by katamaran Link to comment
darling Posted October 24, 2014 Share Posted October 24, 2014 taman sam kupila prezidentov bri na ponudi u idei. Link to comment
ivy Posted October 24, 2014 Share Posted October 24, 2014 Ubih se trazeci rikotu a juce na pijaci uzeo neki nas sir koji je skoro potpuno isti. to nije skoro potpuno isti nego je isti sir..omg Link to comment
katamaran Posted October 24, 2014 Share Posted October 24, 2014 (edited) Valjda ce da valja rezultat nece :( Mozda je do vrste gorgonzole jer ovaj pomenu nekakvu slatku. Inace jako ukusna ova ballarini da se jede u nekim normalnijim kombinacijama ili solo. edit: definitivno je do vrste gorgonzole. Ova slatka bi trebalo da je dosta blaza od ove. www.cheesemaking.com/GorgDolce.html Edited October 24, 2014 by katamaran Link to comment
banatjanin Posted October 24, 2014 Share Posted October 24, 2014 E jebiga. Ja tu slatku sad imam i cepam je solo sa daske uz budjavu toskansku salamu. Link to comment
nenad Posted October 24, 2014 Share Posted October 24, 2014 E jebiga. Ja tu slatku sad imam i cepam je solo sa daske uz budjavu toskansku salamu. jel od vepra salama? najlepsi smrad na svetu. ako jeste, jesi u srbiji kupio? Link to comment
banatjanin Posted October 24, 2014 Share Posted October 24, 2014 Jes od vepra - čak su ga i nacrtali na etiketi, a kupljeno u Trentu, prekjuče, pa doneto. Link to comment
nenad Posted October 24, 2014 Share Posted October 24, 2014 Jes od vepra - čak su ga i nacrtali na etiketi, a kupljeno u Trentu, prekjuče, pa doneto. mene je zena sprecila da kupim, tvrdeci da ce usmrdeti auto. :( kakav je grand hotel? :) Link to comment
Аврам Гојић Posted October 25, 2014 Share Posted October 25, 2014 uh napravih juneca rebra, mrtav da ih jede. ustao u 8 ujutru, stavio u rernu na 120, nastavio da spavam sad ih glazirao vusterom, bbq sosom, dzemom od sljive i smedjim secerom, balzamikom i sosom od halapenja. Link to comment
katamaran Posted October 25, 2014 Share Posted October 25, 2014 (edited) Samo da prijavim da je moj sinocni neuspeli eksperiment daleko ukusniji kad je odstojao. Edited October 25, 2014 by katamaran Link to comment
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