Re: carpacci
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Path: news-archive.icm.edu.pl!pingwin.icm.edu.pl!warszawa.rmf.pl!newsfeed.tpinternet. pl!news.iesy.de!troll.iesy.de!news.uni-stuttgart.de!fu-berlin.de!uni-berlin.de! acb023fa.ipt.aol.COM!not-for-mail From: Lukasz Madeksza <m...@g...de> Newsgroups: pl.rec.kuchnia Subject: Re: carpacci Date: Mon, 22 Apr 2002 17:32:16 +0200 Lines: 9 Message-ID: <3...@g...de> References: <3...@a...net> <3...@u...fu-berlin.de> NNTP-Posting-Host: acb023fa.ipt.aol.com (172.176.35.250) Mime-Version: 1.0 Content-Type: text/plain; charset=ISO-8859-2; format=flowed Content-Transfer-Encoding: 8bit X-Trace: fu-berlin.de 1019489546 7392959 172.176.35.250 (16 [138523]) User-Agent: Mozilla/5.0 (Windows; U; Windows NT 5.0; en-US; rv:0.9.9) Gecko/20020311 X-Accept-Language: en-us, en, pl, de Xref: news-archive.icm.edu.pl pl.rec.kuchnia:105113 Ukryj nagłówki > no to te cienkie plastry mięsa wołowego, na to aceto balsamico, sól i | |
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