{"version":"1.0","provider_name":"Gastrodontin maailma","provider_url":"https:\/\/gastrodontti.fi\/wp","author_name":"Samu","author_url":"https:\/\/gastrodontti.fi\/wp\/author\/samu\/","title":"Serranokinkkua ja hunajamelonia &ndash; Gastrodontin maailma","type":"rich","width":600,"height":338,"html":"<blockquote class=\"wp-embedded-content\"><a href=\"https:\/\/gastrodontti.fi\/wp\/2019\/03\/01\/serranokinkkua-ja-hunajamelonia\/\">Serranokinkkua ja hunajamelonia<\/a><\/blockquote>\n<script type='text\/javascript'>\n<!--\/\/--><![CDATA[\/\/><!--\n\t\t\/*! This file is auto-generated *\/\n\t\t!function(d,l){\"use strict\";var e=!1,o=!1;if(l.querySelector)if(d.addEventListener)e=!0;if(d.wp=d.wp||{},!d.wp.receiveEmbedMessage)if(d.wp.receiveEmbedMessage=function(e){var t=e.data;if(t)if(t.secret||t.message||t.value)if(!\/[^a-zA-Z0-9]\/.test(t.secret)){var r,a,i,s,n,o=l.querySelectorAll('iframe[data-secret=\"'+t.secret+'\"]'),c=l.querySelectorAll('blockquote[data-secret=\"'+t.secret+'\"]');for(r=0;r<c.length;r++)c[r].style.display=\"none\";for(r=0;r<o.length;r++)if(a=o[r],e.source===a.contentWindow){if(a.removeAttribute(\"style\"),\"height\"===t.message){if(1e3<(i=parseInt(t.value,10)))i=1e3;else if(~~i<200)i=200;a.height=i}if(\"link\"===t.message)if(s=l.createElement(\"a\"),n=l.createElement(\"a\"),s.href=a.getAttribute(\"src\"),n.href=t.value,n.host===s.host)if(l.activeElement===a)d.top.location.href=t.value}}},e)d.addEventListener(\"message\",d.wp.receiveEmbedMessage,!1),l.addEventListener(\"DOMContentLoaded\",t,!1),d.addEventListener(\"load\",t,!1);function t(){if(!o){o=!0;var e,t,r,a,i=-1!==navigator.appVersion.indexOf(\"MSIE 10\"),s=!!navigator.userAgent.match(\/Trident.*rv:11\\.\/),n=l.querySelectorAll(\"iframe.wp-embedded-content\");for(t=0;t<n.length;t++){if(!(r=n[t]).getAttribute(\"data-secret\"))a=Math.random().toString(36).substr(2,10),r.src+=\"#?secret=\"+a,r.setAttribute(\"data-secret\",a);if(i||s)(e=r.cloneNode(!0)).removeAttribute(\"security\"),r.parentNode.replaceChild(e,r)}}}}(window,document);\n\/\/--><!]]>\n<\/script><iframe sandbox=\"allow-scripts\" security=\"restricted\" src=\"https:\/\/gastrodontti.fi\/wp\/2019\/03\/01\/serranokinkkua-ja-hunajamelonia\/embed\/\" width=\"600\" height=\"338\" title=\"&#8221;Serranokinkkua ja hunajamelonia&#8221; &#8212; Gastrodontin maailma\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\" class=\"wp-embedded-content\"><\/iframe>","thumbnail_url":"https:\/\/gastrodontti.fi\/wp\/wp-content\/uploads\/2019\/02\/artikkelikuva-melon-con-jamon.jpg","thumbnail_width":1600,"thumbnail_height":1060,"description":"Esimerkkitapaus Italiasta lainatusta ruokalajista. Muuten sama kuin saapasmaassa, mutta siell\u00e4 k\u00e4ytet\u00e4\u00e4n ilmakuivattuna kinkkuna Prosciutto di Parmaa siin\u00e4 miss\u00e4 Espanjassa Jam\u00f3n Serranoa tai jos hurjaksi heitt\u00e4ydyt\u00e4\u00e4n niin vapaasti laiduntavaa ymp\u00e4rist\u00f6yst\u00e4v\u00e4llist\u00e4 ilmakuivattua kesysikaa, jolloin kinkkua kutsutaan Jam\u00f3n Ib\u00e9ricoksi. Siit\u00e4kin on muuten olemassa \u00f6veriversio, joka on samaa kaliiberia kuin japanilaisten wagyu-nauta jota hierotaan oluella joka p\u00e4iv\u00e4. Jam\u00f3n Ib\u00e9rico [&hellip;]"}