{"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":"Lutakon l\u00e4j\u00e4ys. Cajun-mausteseos. &ndash; Gastrodontin maailma","type":"rich","width":600,"height":338,"html":"<blockquote class=\"wp-embedded-content\"><a href=\"https:\/\/gastrodontti.fi\/wp\/2019\/06\/06\/lutakon-lajays-cajun-mausteseos\/\">Lutakon l\u00e4j\u00e4ys. Cajun-mausteseos.<\/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\/06\/06\/lutakon-lajays-cajun-mausteseos\/embed\/\" width=\"600\" height=\"338\" title=\"&#8221;Lutakon l\u00e4j\u00e4ys. Cajun-mausteseos.&#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\/06\/artikkeli-bayou-blast-2.jpg","thumbnail_width":1600,"thumbnail_height":900,"description":"Lutakon L\u00e4j\u00e4ys Alunperin Emeril Lagasse kehitteli Bayou Blast -nimisen cajunmausteseoksen. Emeril Lagassen ohje oli ett\u00e4 &#8221;uskokaa omiin seoksiinne, tehk\u00e4\u00e4 niist\u00e4 sellaisia kuin itse haluatte&#8221;. T\u00e4m\u00e4 on siis Gastrodontin versio aiheesta. T\u00e4m\u00e4 on loistava sellaisenaan, mutta toimii mainiona pohjana pienill\u00e4 modauksilla. Lis\u00e4\u00e4 t\u00e4h\u00e4n v\u00e4h\u00e4n jeeraa ja kanelia, niin ollaan Meksikossa. Viel\u00e4 ripaus neilikkaa ja mustapippuria, ollaan [&hellip;]"}