general
Archived signal Translated · English · 2–5m lag
Juliana Lima, chief expert in barbacas and ash: "It's a good idea to leave the dry parrilla on remote ground for three hours so you don't have to try too much to clean it up."
The strengthened fat can convert the parilla's purity into the heavyest part of the asad. A specialist explains what to do only finish the food to simplify work.
Reported by Clarín
Read the complete report at Clarín ↗
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2 reports · 2 sources
ClarínJuliana Lima, chief expert in barbacas and ash: "It's a good idea to leave the dry parrilla on remote ground for three hours so you don't have to try too much to clean it up."ClarínJuliana Lima, chief expert in barbacas and ash: "It's a good idea to leave the dry parrilla on remote ground for three hours so you don't have to try too much to clean it up."9 recorded states
Signal first indexedP1 · 68% quality · 1 source
Corroboration 1→2 sources · quality 68→72P1 · 72% quality · 2 sources
Quality 72→76P1 · 76% quality · 2 sources
Quality 76→80P1 · 80% quality · 2 sources
Quality 80→84P1 · 84% quality · 2 sources
Quality 84→88P1 · 88% quality · 2 sources
Quality 88→92P1 · 92% quality · 2 sources
Quality 92→96P1 · 96% quality · 2 sources
Quality 96→99P1 · 99% quality · 2 sources