Docs of group: Worldwide Food & Drinks

Ummmm

nobody@ipernity.com (Jero Piñeiro) — Thu, 10 Dec 2009 19:09:52 +0000

Jero Piñeiro has posted a doc:

Le plat du jour - Chou farci

nobody@ipernity.com (Anne R) — Tue, 15 Dec 2009 07:11:25 +0000

Anne R has posted a doc:

Au bon petit vin blanc

nobody@ipernity.com (Jjdn) — Thu, 17 Dec 2009 07:47:56 +0000

Jjdn has posted a doc:

Choukroute

nobody@ipernity.com (Jjdn) — Thu, 17 Dec 2009 07:47:56 +0000

Jjdn has posted a doc:

Jean Marie

nobody@ipernity.com (Jjdn) — Thu, 17 Dec 2009 07:52:00 +0000

Jjdn has posted a doc:

A coffee in Thieu

nobody@ipernity.com (le.suede) — Sat, 12 Dec 2009 21:28:26 +0000

le.suede has posted a doc:

En vanlig syn längs motorvägarna i Europa

Sem Rival

nobody@ipernity.com (Adam *) — Fri, 11 Dec 2009 18:37:13 +0000

Adam * has posted a doc:

These biscuits are apparently unrivalled according to the old advert made of tiles, seen near the Se Velha in Coimbra ,Portugal

Grill thrill

nobody@ipernity.com (Adam *) — Tue, 08 Dec 2009 21:56:52 +0000

Adam * has posted a doc:

Adego Paco do Conde in Coimbra, Portugal: a paradise for lovers of grilled meat and fish!

Double espresso ... macchiato doppio

nobody@ipernity.com (Adam *) — Tue, 08 Dec 2009 21:49:10 +0000

Adam * has posted a doc:

Café at the archaelogical site of S Clara-a-Velha im Coimbra

Coffee Break

nobody@ipernity.com (Lillian Virginia Mountweazel) — Thu, 03 Dec 2009 12:21:20 +0000

Lillian Virginia Mountweazel has posted a doc:

Of course, mine is decaf ;-)

Dalita Café
I was told it's a Viennese-style café, but the review insists it's Hungarian. Well, same difference - enjoy the "Biennenstich".

Mercantile mosaic

nobody@ipernity.com (Adam *) — Mon, 30 Nov 2009 11:12:35 +0000

Adam * has posted a doc:

Mercado D Pedro V, Coimbra, Portugal.

ready for dinner?

nobody@ipernity.com (Berny27) — Sat, 28 Nov 2009 19:31:16 +0000

Berny27 has posted a doc:

cooking at the street

nobody@ipernity.com (Berny27) — Sat, 28 Nov 2009 10:12:18 +0000

Berny27 has posted a doc:

Dalat - South Vietnam

ready for dessert?

nobody@ipernity.com (Berny27) — Sat, 28 Nov 2009 19:31:16 +0000

Berny27 has posted a doc:

Cachiço espreme-se

nobody@ipernity.com (le.suede) — Sat, 28 Nov 2009 16:49:33 +0000

le.suede has posted a doc:

Man pressar den sista saften ur skalen. Sedan kan man göra Bagaço, som är samma sak som Grappa

Tirar o Vinho do lagar

nobody@ipernity.com (le.suede) — Sat, 28 Nov 2009 16:49:33 +0000

le.suede has posted a doc:

När vinet jäst 4-5 dagar flyttar man det till stängda jästankar.

Mexer o vinho no lagar

nobody@ipernity.com (le.suede) — Sat, 28 Nov 2009 16:49:33 +0000

le.suede has posted a doc:

Man skall röra om under jäsningen så att man får ut så mycket smak som möjligt av skalen.

mjam

nobody@ipernity.com (cps2006) — Thu, 26 Nov 2009 17:24:09 +0000

cps2006 has posted a doc:

The bill at the pool

nobody@ipernity.com (Kigali Wire) — Mon, 05 Oct 2009 07:38:05 +0000

Kigali Wire has posted a doc:

Cost of one small Mutzig at the pool in Kigali. From http://kigaliwire.com

Mahlzeit!

nobody@ipernity.com (Lillian Virginia Mountweazel) — Thu, 26 Nov 2009 12:13:24 +0000

Lillian Virginia Mountweazel has posted a doc: