Re: about absynt-calvados
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Path: news-archive.icm.edu.pl!pingwin.icm.edu.pl!mat.uni.torun.pl!news.man.torun.pl!n ews.icm.edu.pl!not-for-mail From: "Jerzy" <0...@m...pl> Newsgroups: pl.rec.kuchnia Subject: Re: about absynt-calvados Date: Mon, 8 Jul 2002 15:01:09 +0200 Organization: http://news.icm.edu.pl/ Lines: 13 Message-ID: <agc2ek$jfi$1@sunsite.icm.edu.pl> References: <ag6d09$17n$1@news.tpi.pl> <1fewni2.w4qgkkqsf8ikN%wlos@tele.com.pl> <3...@p...onet.pl> <ag77rt$2v$1@news.onet.pl> <3...@p...onet.pl> <ag8d98$kfq$1@news.onet.pl> <3...@p...onet.pl> <3...@n...tpi.pl> NNTP-Posting-Host: brama.proszynski.pl X-Trace: sunsite.icm.edu.pl 1026133269 19954 193.218.115.254 (8 Jul 2002 13:01:09 GMT) X-Complaints-To: a...@i...edu.pl NNTP-Posting-Date: Mon, 8 Jul 2002 13:01:09 +0000 (UTC) X-Newsreader: Microsoft Outlook Express 6.00.2600.0000 X-MSMail-Priority: Normal X-Priority: 3 X-MimeOLE: Produced By Microsoft MimeOLE V6.00.2600.0000 Xref: news-archive.icm.edu.pl pl.rec.kuchnia:115560 Ukryj nagłówki > A Calvados to destylat z przefermentowanego moszczu jablkowego | |
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