Re: carpacci
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Path: news-archive.icm.edu.pl!pingwin.icm.edu.pl!mat.uni.torun.pl!news.man.torun.pl!n ews.man.poznan.pl!news.nask.pl!enews.sgi.com!telocity-west!TELOCITY!news-spur1. maxwell.syr.edu!news.maxwell.syr.edu!ngpeer.news.aol.com!audrey04.news.aol.com! not-for-mail Lines: 7 X-Admin: n...@a...com From: d...@a...com (DonJose) Newsgroups: pl.rec.kuchnia Date: 04 May 2002 02:23:49 GMT References: <aa17ir$hqu$1@pippin.warman.nask.pl> Organization: AOL http://www.aol.com Subject: Re: carpacci Mime-Version: 1.0 Content-Type: text/plain; charset=ISO-8859-1 Content-Transfer-Encoding: 8bit Message-ID: <2...@m...aol.com> Xref: news-archive.icm.edu.pl pl.rec.kuchnia:106607 Ukryj nagłówki >> no to te cienkie plastry mięsa wołowego, na to aceto balsamico, sól i | |
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