tag:blogger.com,1999:blog-5426129817632679046.post7635060244001220997..comments2011-10-23T17:01:28.259+03:00vladhttp://www.blogger.com/profile/06521551508073964042noreply@blogger.comBlogger4125tag:blogger.com,1999:blog-5426129817632679046.post-58854386210437264252011-10-23T17:01:28.259+03:002011-10-23T17:01:28.259+03:00Salut Vio, ma bucur ca ti-a fost de folos blogul. Te mai astept!Andrei Serbanhttp://www.blogger.com/profile/01045471205581926538noreply@blogger.comtag:blogger.com,1999:blog-5426129817632679046.post-65684759257978629482011-10-15T19:33:00.838+03:002011-10-15T19:33:00.838+03:00Multumesc pentru reteta de &quot;Sunca de casa&quot;! Exact pe asta o caut...si cam de mult timp. Am aflat in sfarsit si diferenta dintre saramurarea umeda si cea uscata...si mai ales de ce mi-a iesit anul trecut kaizerul uscat, uscat...l-am pus in sare uscata, tot sucul carnii a iesit in vas, exact cum ai zis!<br />Multumesc mult!<br />Cu drag, Viovionoreply@blogger.comtag:blogger.com,1999:blog-5426129817632679046.post-21351416033521603362010-05-02T00:17:20.564+03:002010-05-02T00:17:20.564+03:00Multumesc pentru idei, voi publica si astfel de articole!AFUMATURIhttp://www.blogger.com/profile/01214210581188501899noreply@blogger.comtag:blogger.com,1999:blog-5426129817632679046.post-90702233179317573852010-04-22T20:00:21.506+03:002010-04-22T20:00:21.506+03:00Poate n-ar strica niste detalii despre constructia afumatorii, controlarea temperaturii, etc.Anonymousnoreply@blogger.com