katamaran Posted January 24, 2015 Posted January 24, 2015 (edited) Salata de boeuf. Nesto drugacija ruska Edited January 24, 2015 by katamaran
*edited by mod Posted January 24, 2015 Posted January 24, 2015 Đe tačno? U Kraljice Marije malo pre Tramvaja, plavi lokal srednje velicine, ima i unutra da se sedne, nema sanse da promasis.
yolo Posted January 24, 2015 Posted January 24, 2015 ko kaze da banatjaninova sarma nije najbolja u cijeli svijet, od obe sorte (sa/bez rize). i piktija!
renne Posted January 24, 2015 Author Posted January 24, 2015 Ne važi se kad kod mene nisi 'teo da jedeš
Skyhighatrist Posted January 24, 2015 Posted January 24, 2015 U Kraljice Marije malo pre Tramvaja, plavi lokal srednje velicine, ima i unutra da se sedne, nema sanse da promasis. Tenkz, idem sutra da overim...
*edited by mod Posted January 24, 2015 Posted January 24, 2015 Ne znam koliko si blizu ali nisam siguran da rade nedeljom.
Skyhighatrist Posted January 24, 2015 Posted January 24, 2015 Nisam baš iza ugla, ali idem do Kalenca, pa mi je to šetnja od 5 minuta...
yolo Posted January 24, 2015 Posted January 24, 2015 (edited) Slavi se Burns night, jede se hagis.... U pripremi Edited January 24, 2015 by yolo
Valk Posted January 24, 2015 Posted January 24, 2015 Jao jao! U kakvom si ih to pekaču spremao? Izgledaju super.
assück Posted January 24, 2015 Posted January 24, 2015 ovo je prvo vadjenje, posle sam ih jos malo bacio da se dopeku jer je to neki prastari pekac, rana druga polovina proslog veka :) ima samo onu krivu grejnu cev gore tako da je trebalo malo vremena da se i donji deo makar malo ukuva. lakse mi mnogo nego da se bakcem sa rernom
Valk Posted January 24, 2015 Posted January 24, 2015 Da l' bi to moglo u pica-pekaču eminentnog proizvođača "Bira"? Behold:
assück Posted January 24, 2015 Posted January 24, 2015 cuj, ovako na oko deluje vise kao da je kuvac a ne pekac, ali ako je pica-pekac, ne vidim zasto ne - verovatno i bolje nego ovo moje, jer bi termicki obradilo i donji deo sampinjona
Recommended Posts
Create an account or sign in to comment
You need to be a member in order to leave a comment
Create an account
Sign up for a new account in our community. It's easy!
Register a new accountSign in
Already have an account? Sign in here.
Sign In Now