{"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":"Etikkamarinoituja porkkanoita &ndash; Gastrodontin maailma","type":"rich","width":600,"height":338,"html":"<blockquote class=\"wp-embedded-content\"><a href=\"https:\/\/gastrodontti.fi\/wp\/2019\/03\/04\/marinoituja-porkkanoita\/\">Etikkamarinoituja porkkanoita<\/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\/04\/marinoituja-porkkanoita\/embed\/\" width=\"600\" height=\"338\" title=\"&#8221;Etikkamarinoituja porkkanoita&#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\/carrot-1282799_1920.jpg","thumbnail_width":1600,"thumbnail_height":1067,"description":"Espanjalaiset rakastavat happamia ruokia. T\u00e4m\u00e4 periytyy sek\u00e4 Roomalaisilta ett\u00e4 maureilta. Antiikin Roomassa viinietikkaa k\u00e4ytettiin reilusti ihan p\u00f6yt\u00e4mausteena sek\u00e4 muiden kastikkeiden pohjana s\u00e4il\u00f6nt\u00e4ominaisuuksiensa takia. Andalusian arabit eiv\u00e4t viinietikkaan ryhtyneet, koska alkoholi on islamissa kielletty. Sen sijaan maurien keitti\u00f6iss\u00e4 k\u00e4ytettin runsaasti hapanmaitotuotteita, sitruunamehua, granaattiomenaa, happamia appelsiineja ja verjuisia eli hapanryp\u00e4lemehua, jota valmistetaan puristamalla mehua raaoista ryp\u00e4leist\u00e4.\u00a0 Espanjalaisten [&hellip;]"}