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Comments send by the user Jolkab

Jolkab

(2009-06-29 01:37)

 Też wtrącę swoje trzy grosze. Cebulka oczywiście podpieczona, na przykład na suchej patelni ale koniecznie ze skórką, bo to daje nie tylko lepszy smak ale co najważniejsze piękny żółty kolor rosołu. Pozdrawiam. Smacznego. jolkab

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