Anonymous Posted May 25, 2017 Share Posted May 25, 2017 Uf, jeo sam te bele nekoliko puta kod nas, ali reklo bi se da nisam imao srece da naletim na dobre :( Koliko to ima veze sa ovim nemackim belim kobajama, posto ovde ima bas bas odlicnih? Nemci ubace majoran u bele kobaje, a naši ne stavljaju. Quote Link to comment
Paul Gompitz Posted June 18, 2017 Share Posted June 18, 2017 Sta predlazete kao bogatiju zamjenu za slag u vocnom parfeu a da se ne koristi zamrzivac? Quote Link to comment
maheem Posted June 20, 2017 Share Posted June 20, 2017 Drugari, planiram neku dzumbus supu da pravim pa hocu da metnem u serpu i socivo. Je l treba da ga potopim u vodu, poput leblebija samo na kraci period? Quote Link to comment
beta Posted June 20, 2017 Share Posted June 20, 2017 Drugari, planiram neku dzumbus supu da pravim pa hocu da metnem u serpu i socivo. Je l treba da ga potopim u vodu, poput leblebija samo na kraci period? sočivo se skuva za pola sata tako da nema potrebe da ga posebno potapaš. naročito ako koristiš crveno. ono se brzo raskuva i raspadne Quote Link to comment
renne Posted June 20, 2017 Share Posted June 20, 2017 Natopiti pa onda staviti prek sam kraj kuvanja, obzirom da je supa-čorba u pitanju Quote Link to comment
Frank Pembleton Posted July 12, 2017 Share Posted July 12, 2017 Dopale me neke lisičarke, ajde bacite neki recept.... ....shit has hit the fan... Quote Link to comment
nisam ja Posted August 23, 2017 Share Posted August 23, 2017 Postoji šansa da ću da kuvam danas. Podsetite na neke moćne recepte. Jednostavne, a mamojebne. Quote Link to comment
maheem Posted September 10, 2017 Share Posted September 10, 2017 neki hint oko junećeg paufleka? tiganj ili rerna? da ga pečem srolanog dugo ili da ga razmotam pa ko stejk? Quote Link to comment
renne Posted September 10, 2017 Share Posted September 10, 2017 Ja bih njega obario sa gomilom korenastog povrća Quote Link to comment
banatjanin Posted September 10, 2017 Share Posted September 10, 2017 @maheem Začinjen, srolan, dobro zapakovan, pa dugo na niskoj temperaturi Quote Link to comment
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