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Photographer's Note

Svinjske kremenadle.

Za spemanje rucka koristio sam svinjsko meso, mast, ulje, vodu i zacine.
Dno vatrostalne posude sam namazao sa svinjskom masti, stavio sam kremenadle, polio ih uljem, stavio zacine i dodao 1 dl vode, poklopio poklopcem i stavio u hladnu rernu sporeta da pecem.
Meso sam pekao na temperaturi od 200 C stepeni 60 minuta.
Pojeo sam jednu kremenadlu, bas je bila ukusna.




Pork flintlocks.

I used pork, lard, oil, water and spices to make lunch.
I greased the bottom of the refractory dish with lard, put the flintlocks, poured oil over them, put spices and added 1 dl of water, cover with a lid and put in a cold oven to bake.
I baked the meat at a temperature of 200 degrees Celsius for 60 minutes.
I ate one flint, it was delicious.

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Additional Photos by Pavle Randjelovic (pajaran) Gold Star Critiquer/Gold Star Workshop Editor/Gold Note Writer [C: 12887 W: 2908 N: 26280] (108650)
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