dig_chohano Posted February 15, 2013 Share Posted February 15, 2013 Paranoja je užasno zajebana stvar. Link to comment
renne Posted February 15, 2013 Author Share Posted February 15, 2013 Sklapam primirje, glupo se svađamo oko klope :)Послато са GT-N7100 користећи Тапаток 2 Link to comment
Lancia Posted February 15, 2013 Share Posted February 15, 2013 sve sve al' sa paradajzom ^_^ Link to comment
Аврам Гојић Posted February 15, 2013 Share Posted February 15, 2013 meni dziga I paradajz ne mogu ni u istu recenicu, moja gospoja obozava paradajz uz istu. Malo ljudi voli ova dva zajedno, koliko znam. Obustavljajte borbena dejstva, u neaporazumu ste. Link to comment
renne Posted February 15, 2013 Author Share Posted February 15, 2013 Ja obustavio...Послато са GT-N7100 користећи Тапаток 2 Link to comment
aram Posted February 15, 2013 Share Posted February 15, 2013 ma bre, uz dobar paradajz, mogu da jedem i cokoladu. stangle ili ne, ne biram :) Link to comment
Frank Pembleton Posted February 16, 2013 Share Posted February 16, 2013 Šnicle od vrata u pekaču, krompir, i omiljena turšija zeleni paradajz... Link to comment
Razzmatazz Posted February 16, 2013 Share Posted February 16, 2013 Manitu burger od bizona ("sa svime", da se vene malo obraduju), malo frajza uz to i coleslaw salatu.Što bi rekli ovi iz Alan Forda "ovo je mesto na kojem se jede, čak štaviše, ždere". Link to comment
Аврам Гојић Posted February 16, 2013 Share Posted February 16, 2013 Penne skuvane al dente, pa brzo preprzene na maslinovom ulju i bluku, i potom lako uvaljane u grana padano, tek da zamirise. Preko njih: peposo, skuvan juce, odstojao, sada je savrsen. Uz to samo zelena salata i chianti. Link to comment
renne Posted February 16, 2013 Author Share Posted February 16, 2013 Pihtije i proja, i pita sirnica. I kupusa kiseloga.I rotka struganaПослато са GT-N7100 користећи Тапаток 2 Link to comment
ordi Posted February 16, 2013 Share Posted February 16, 2013 krenula ja da umuckam testo za palacinke i prekasno shvatim da ce mi zahvaliti brasna, a mrzelo me izuzetno da strcim do radnje pa sunem palentu u smesu da je zgusne i, sta cu, ispecem, nafilujem baninijevim tango kremom obilato da se ne primeti. majko moja mila, sto je ovo odvratno! Link to comment
yolo Posted February 16, 2013 Share Posted February 16, 2013 tanke heljdine kore, sir, mladi lukacnije lose ispalo, ukus odlican pet, zamerka na nepostojanje donje kore. verovatno sam mogao da je pecem jos 20 minuta na dnu, mada nemam na rerni opciju da iskljucim gornje a ostavim donje grejace. u krajnjoj liniji nije kriva rerna nego luk u piti koji je zagrevanjem krenuo da ispusta sok i tako prakticno stalno vlazi pitu odozdo.ali nebitno, realno, dobra je Link to comment
henrik larsson Posted February 16, 2013 Share Posted February 16, 2013 (edited) Daj detaljad.Tj, osim ako nisi pravio klasika ređanje. Edited February 16, 2013 by henrik larsson Link to comment
cmrlj Posted February 16, 2013 Share Posted February 16, 2013 oce donja kora da nepostoji kod nekih modernih tepsija. Link to comment
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