Valk Posted November 16, 2015 Share Posted November 16, 2015 Kuvala danas šarenu testeninu sa sosom od slaninice, graška i rendanog kačkavalja. Pre neki dan spremala to sa pančetom, ta varijanta je slanija ali manje masna, što je zapravo plus (bar meni). Link to comment
Haralampije Posted November 19, 2015 Share Posted November 19, 2015 100 % Merguez ovcija kobaja,upravo izasla iz sprica za kobaje :) Odoh po tiganj.... Link to comment
nisam ja Posted November 19, 2015 Share Posted November 19, 2015 I ovo deluje opasno. Daj slajbe posle obrade. Link to comment
aram Posted November 19, 2015 Share Posted November 19, 2015 do jaja su merguez kobaje. jos kad ih zalivas oivom u tiganju, mmm :) Link to comment
MayDay Posted November 19, 2015 Share Posted November 19, 2015 Meni je merguez grozzna kobasica. Link to comment
aram Posted November 19, 2015 Share Posted November 19, 2015 to je zato sto si ti devojcica :) Link to comment
MayDay Posted November 19, 2015 Share Posted November 19, 2015 Pa ja na primer baš volim pauflek, tako da nisam neka devojčica, ali merguez mi nikako ne leži. Pri tom je to postala baseline sirova kobasica u Francuskoj. Link to comment
aram Posted November 19, 2015 Share Posted November 19, 2015 pa to malo jako dismr na ovcetinu, zato kazem. Link to comment
Mil@n Posted November 19, 2015 Share Posted November 19, 2015 (edited) Evo još jedan pokušaj, "po aramu". Bez sira, jer gro ekipe ne voli. Nešto novo je naučeno, skinut mrak novom đuvečaru, sve je pojedeno, misija uspela :) Edited November 19, 2015 by Mil@n Link to comment
aram Posted November 19, 2015 Share Posted November 19, 2015 e bas sam se pitao sta bi :) Link to comment
ivy Posted November 20, 2015 Share Posted November 20, 2015 mesani(svinja,june) ,,gulas,, sa celerom,komoracem i kelerabom Link to comment
Haralampije Posted November 20, 2015 Share Posted November 20, 2015 I ovo deluje opasno. Daj slajbe posle obrade. ove su sa rostilja Pa ja na primer baš volim pauflek, tako da nisam neka devojčica, ali merguez mi nikako ne leži. Pri tom je to postala baseline sirova kobasica u Francuskoj. ove sam ja pravio od plecke i super su,cenim bar malo lepse od onih iz pariskih trovacnica :) Link to comment
renne Posted November 20, 2015 Share Posted November 20, 2015 Pa viš da nisu papci. Rebarca i stomak. Papci se tek sad krčkaju, biće gotovo do ujutro Link to comment
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