Re: Pastis a pernod
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Path: news-archive.icm.edu.pl!pingwin.icm.edu.pl!news.icm.edu.pl!news.onet.pl!agh.edu .pl!not-for-mail From: "Markus" <m...@p...wp.pl> Newsgroups: pl.rec.kuchnia Subject: Re: Pastis a pernod Date: Tue, 25 Jan 2000 17:51:24 +0100 Organization: University of Mining & Metallurgy Lines: 7 Message-ID: <86kkd8$2ev$1@galaxy.uci.agh.edu.pl> References: <2...@m...knm.org.pl> <3...@n...icm.edu.pl> <P...@m...knm.org.pl> <86bljq$3nbc$1@newssvr04-int.news.prodigy.com> NNTP-Posting-Host: rmod4.katowice.mtl.pl X-Trace: galaxy.uci.agh.edu.pl 948819176 2527 195.117.41.140 (25 Jan 2000 16:52:56 GMT) X-Complaints-To: u...@u...agh.edu.pl NNTP-Posting-Date: 25 Jan 2000 16:52:56 GMT X-Newsreader: Microsoft Outlook Express 4.71.1712.3 X-MimeOLE: Produced By Microsoft MimeOLE V4.71.1712.3 Xref: news-archive.icm.edu.pl pl.rec.kuchnia:21726 Ukryj nagłówki pastis po prostu jest lepszy. Ajesli pastis to tylko Ricard. | |
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