Re: mięso pieczone
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Path: news-archive.icm.edu.pl!news.gazeta.pl!not-for-mail From: "Macko" <z...@t...qr> Newsgroups: pl.rec.kuchnia Subject: Re: mięso pieczone Date: Fri, 5 May 2006 11:16:05 +0200 Organization: "Portal Gazeta.pl -> http://www.gazeta.pl" Lines: 9 Message-ID: <e3f54r$hkc$1@inews.gazeta.pl> References: <dc66a$445a5a32$540ac7e3$26758@news.chello.pl> <e3eutt$4k5$1@atlantis.news.tpi.pl> NNTP-Posting-Host: bbniapat1.net.europe.agilent.com Mime-Version: 1.0 Content-Type: text/plain; format=flowed; charset="iso-8859-2"; reply-type=response Content-Transfer-Encoding: 8bit X-Trace: inews.gazeta.pl 1146820571 18060 192.25.19.11 (5 May 2006 09:16:11 GMT) X-Complaints-To: u...@a...pl NNTP-Posting-Date: Fri, 5 May 2006 09:16:11 +0000 (UTC) X-MimeOLE: Produced By Microsoft MimeOLE V6.00.2900.2180 X-Priority: 3 X-Newsreader: Microsoft Outlook Express 6.00.2900.2180 X-User: tokcio X-MSMail-Priority: Normal Xref: news-archive.icm.edu.pl pl.rec.kuchnia:268100 Ukryj nagłówki > Do wieprzowiny moim zdaniem pasuje również estragon. | |
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