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[title] => Vlasnik kultne konobe otkrio nam je sve tajne ribe s gradela, čak i onaj famozni način za šampjera: ‘Otac me naučio...‘
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Jedan od simbola Dalmacije bez sumnje je i riba na gradele. Ložila se vatra da bi se ispeklo par dobrih bokuna ili kilo srdelica, svi će se razveseliti prilici za guštanje u onom neponovljivom okusu ribe lijepo zapečene nad vrelim žarom. Pa kad kapne prva slasna kap u užareni ugljen, zaista je teško dočekati trenutak zagristi u još vruće, sočno riblje meso skriveno ispod hrskave kožice...
No da biste izveli cijeli taj gradelaški ritual baš kako treba, treba nešto znanja i umijeća. A mi znamo tko ga ima: Vinko Radovani iz kultne splitske konobe "Hvaranin". Vinko nam je otkrio tajne zanata i obiteljske recepte, uputio nas na što treba pripaziti kad se peče riba na gradele, a dotakli smo se i jednog kurioziteta - osobitog načina na koji se peče šampjer (da, riječ je o šampjeru koji je napola kuhan, a napola pečen, specijalitetu koji je, kako se još uvijek priča, obožavao Josip Broz Tito).
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Priču započinjemo od samog početka, a to je trenutak loženja vatre. Pod pretpostavkom da gradele već imate, a ako nije tako, u nastavku ćete pronaći savjete i na tu temu. No vratimo se vatri, odnosno materijalu s kojim ćemo je naložiti. Radovani nam savjetuje da odaberemo što kaloričnije drvo i odmah nam otkriva jednu dobru caku koja će riješiti jedan jako ružan problem - situaciju u kojoj žara više nema, a sva riba još nije ispečena...
- Po mom iskustvu, maslina je najbolje drvo za loženje vatre za gradele, a uvik joj triba dodat malo loze za aromu. Ja volim dodat i malo ugljena da održi žar, pogotovo ako pečem veću količinu ribe pa na gradele ide u 2-3 ture. U takvim slučajevima treba dobro pazit, raspirivat i držat nešto vatre sa strane pa dodavat ako nestane žara - uputio nas je ugostitelj pa ga pitamo kakve su gradele najbolje.
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- Netko kaže gradele od tondina, neki kažu gradele od inoksa, eventualno one od lijevanog željeza. Meni su dragi kamado roštilji, imaju puno nastavaka i mogućnost korištenja različitih vrsta drva pa se može lipo igrat s okusima - izjasnio se Radovani pa nam je dao i savjet o pripremi samih gradela.
One, upozorio je, moraju biti potpuno čiste i suhe, a kad se dobro zagriju treba ih premazati. Ali ne uljem, kako neki rade...
- Mene je pokojni otac naučio da kad se rade gradele uvik pri ruci triba imat jedan komad kože od pršuta. Kad se gradele zagriju, samo se lagano pređu tom kožom, a ako nema kože od pršuta, može poslužit i ona od pancete. Riba također mora biti potpuno suha, nikakve marinade na bazi ulja ne dolaze u obzir jer će ulje kapati na žar i dimiti - savjetuje Radovani te dodaje kako se riba soli prije pečenja, kroz uzdužni prorez na trbuhu kroz koji se čistila i krupnom solju po mogućnosti, ali joj se u toj fazi još ne dodaju drugi začini.
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Zanimalo nas je i koju ribu on najviše voli baciti na gradele, na što nam je bez razmišljanja priznao: lubina. I to povećeg.
- Meni je na gradele najdraži, a mislim da bi se dosta znalaca s tim složilo, lubin i to priko kila. Tako negdi između 1200 i 1500 grama. To je prvoklasna riba od kamena, najbolje reagira na tu vrstu termičke obrade, ima okus, a ima i dovoljno masnoće u sebi i arome i nekako kožica joj najbolje prima aromu drva i žara. Nije to najteža riba za ispeć na gradele, triba je samo dobro posolit i stavit na najjaču vatru. Ako je manji, okreće se jedan do dva puta, pri čemu triba pazit da mu ne pukne korica, a ako je deblji, triba gledat da se smanjuje žar.
Znači, prvo ga zapeć pa ga primistit ili dignit gradele na cok. Peče se dok oko kosti nije crven i dok oko ne pobijeli i iskoči, ne smije iznutra bit prepečen. Splićani vole da im je riba baš dobro ispečena, vidim to posebno kod nekih starijih gostiju i poštujem njihovu želju, ali ja volim da je korica uhvaćena i da je samo do kosti učinjeno, ali da sama srž mesa ribe koja je delikatna ostane i da ostanu okusi i hranjive vrijednosti - razlaže Radovani, a naša ćakula o gradelama potom skreće na gore spomenuti kuriozitet: šampjera.
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Ta vrsta ribe, upućuje nas, na gradele mora ići prva, jer je najteža za pečenje. Koža mu se jako lijepi, a meso je tanko i delikatno, drugačije no u druge ribe. Kako bi tome doskočili, neki šampjera peku bez glave, objašnjava nam, jer ga je dosta zahtjevno okrenuti kad je u komadu, a osim toga glavi treba manje vremena da se ispeče pa se ona peče zasebno, kako ne bi zagorjela.
Dodaje kako je pri pečenju šampjera, čim se riba jednom okrene, potrebno malo smanjiti žar, a što se tiče onog famoznog napola pečenog, napola kuhanog šampjera, to se postiže poprilično lako uz jedan mali trik.
- Na gornju polovicu se stavi mokra krpa. Nije on nikad baš skroz lešo, ali... - smije se naš sugovornik.
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Postoji li neki trik da se kožica manje lijepi za gradele, pitamo Radovanija
- Neki imaju običaj ribu, čim je takla gradele, samo mrvicu pomaknit. Ja to ne radim, po meni je dovoljno da su gradele jako čiste i suve. Ribu se prvih 5-6 minuta ne smi dirat, ona će se kad se zapeče sama odlipt.
Neizbježno, pitamo ga i za plavu ribu, jer upravo smo na pragu svibnja u kojem je srdela najslađa...
- Plava riba peče se isključivo na lozi i uz još malo drva da drži žar. Ja je ne bi previše peka, ali mora uhvatit koricu i čim je uhvati, onda se miče. Neki srdele vole stavit na špice, to je dobra ideja jer ih je tako lakše okrićat. Ja osobno tunja ne volim peć na gradele, po meni ga je bolje peć na grill tavi jer će se na gradelama samo isušit, a kako je to riba s jakom aromom, onaj miris gradela ionako neće uhvatit - smatra Radovani.
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Kako najbolje ispeći lignje i škampe, pitamo našeg stručnjaka.
- Lignje su po meni jednako dobre kad se peku na grill tavi i na gradelama. Sole se odmah, ali nikakvo ulje i drugi začini, bili luk ružmarin, to sve ide kasnije, nakon što su ispečene, jer ulje gori. Škampi na gradele idu samo ako su veliki, triba ih samo malo okrenit jer se lako isuše, po mom mišljenju su bolji malo sirovi, pečem ih kratko, tek toliko da korica uvati aromu gradela. Sve se to može postići i na tavi, to je samo kemijska reakcija nema tu neke filozofije - zaključuje vlasnik konobe"Hvaranin" naše malo savjetovanje.
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Koji mu je najdraži prilog uz ribu na gradele, pitamo ga za kraj naše ugodne ćakule.
- Ja sam klasičar: blitva ili ono šta je nama baba radila, mišanca čiji sastav ovisi o sezoni. Tikvica, blitva, špinat, verzot, ovisi šta ima, uz malo mladog krumpira, lipo začinjeno bilim lukom i uljem. A može i povrće na žaru.
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title=Vlasnik kultne konobe otkrio nam je sve tajne ribe s gradela, čak i onaj famozni način za šampjera: 'Otac me naučio...'
page_title=Vlasnik kultne konobe otkrio nam je sve tajne ribe s gradela, čak i onaj famozni način za šampjera: 'Otac me naučio...'
[metakey] => Riba, riba na gradele, škampi, Lignje, šampjer
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Ispe\u0107i ribu na gradele nije te\u0161ko, ali ispe\u0107i je savr\u0161eno mo\u017ee samo onaj tko zna sve male tajne i trikove...<\/p>","
\u2018Spli\u0107ani vole da im je riba ba\u0161 dobro ispe\u010dena\u2018, ka\u017ee nam vlasnik konobe \u2018Hvaranin\u2018<\/p>","
\u2018Ribu se prvih\u00a05-6 minuta\u00a0ne smi dirat\u2018, upozorava Radovani<\/p>","
Gradele moraju biti \u010diste i dobro premazane, a riba suha<\/p>","
Blitva i riba, bolje kombinacije nema<\/p>","
\u0160ampjer, Zeus Faber ili kova\u010d - nije va\u017eno kako ga zovete, va\u017eno ga je znat\u2018 dobro ispe\u0107<\/p>","
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Lignje i \u0161kampi nekima su jo\u0161 dra\u017ei od ribe s gradela. Ali...<\/p>","
\u0160kampi na gradele idu samo ako su veliki<\/p>","
\u2018Lignje se sole\u00a0odmah, ali nikakvo ulje i drugi za\u010dini ne dolaze u obzir prije 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[name] => Savjeti
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[description] =>
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[plugins] => {"customparams_created":"2018-11-16 09:18:21","customparams_modified":"2018-11-16 09:18:21","customparams_videobg":"","customparams_countdown_module":"","customparams_search_template":""}
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[_tbl_keys:protected] => Array
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[_db:protected] => JDatabaseDriverMysqli Object
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[connection:protected] => mysqli Object
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[errno] => 0
[error] =>
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)
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[host_info] => 127.0.0.1 via TCP/IP
[info] =>
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[stat] => Uptime: 6115389 Threads: 86 Questions: 1106478102 Slow queries: 0 Opens: 204674 Flush tables: 3 Open tables: 1024 Queries per second avg: 180.933
[sqlstate] => 00000
[protocol_version] => 10
[thread_id] => 9916678
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[nameQuote:protected] => `
[nullDate:protected] => 0000-00-00 00:00:00
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[count:protected] => 50
[cursor:protected] =>
[debug:protected] =>
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[log:protected] => Array
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)
[timings:protected] => Array
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[callStacks:protected] => Array
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[options:protected] => Array
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[port] => 3306
[socket] =>
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[sql:protected] => JDatabaseQueryMysqli Object
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[offset:protected] => 0
[limit:protected] => 0
[db:protected] => JDatabaseDriverMysqli Object
*RECURSION*
[sql:protected] =>
[type:protected] => select
[element:protected] =>
[select:protected] => JDatabaseQueryElement Object
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[name:protected] => SELECT
[elements:protected] => Array
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[0] => category.*
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[3] => SEFURL_cr.menuItemID AS sefurl_belonging_menu_item
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[glue:protected] => ,
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[delete:protected] =>
[update:protected] =>
[insert:protected] =>
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[name:protected] => FROM
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[0] => `#__ocm_categories` AS `category`
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[glue:protected] => ,
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[join:protected] => Array
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[0] => JDatabaseQueryElement Object
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[name:protected] => LEFT JOIN
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[0] => #__ocm_containers AS container ON category.id = container.catid
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[glue:protected] => ,
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[1] => JDatabaseQueryElement Object
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[0] => #__ocm_sefurl_category_menu_relation AS SEFURL_cr ON category.id = SEFURL_cr.categoryID
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[set:protected] =>
[where:protected] => JDatabaseQueryElement Object
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[name:protected] => WHERE
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[glue:protected] => AND
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[group:protected] =>
[having:protected] =>
[columns:protected] =>
[values:protected] =>
[order:protected] =>
[autoIncrementField:protected] =>
[call:protected] =>
[exec:protected] =>
[union:protected] =>
[unionAll:protected] =>
[selectRowNumber:protected] =>
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[tablePrefix:protected] => sk_
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[errorMsg:protected] =>
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[disconnectHandlers:protected] => Array
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[_trackAssets:protected] =>
[_rules:protected] =>
[_locked:protected] =>
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[_observers:protected] => JObserverUpdater Object
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[aliases:protected] => Array
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[observers:protected] => Array
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[doCallObservers:protected] => 1
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[_columnAlias:protected] => Array
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[_jsonEncode:protected] => Array
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[_errors:protected] => Array
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[name] => Premium
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[published] => 1
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[1] => stdClass Object
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[name] => Savjeti
[alias] => savjeti
[parent] => 483
[published] => 1
[trash] => 0
[link] => /mozaik/spiza/savjeti
)
)
[link] => /mozaik/spiza/savjeti/vlasnik-kultne-konobe-otkrio-nam-je-sve-tajne-ribe-s-gradela-cak-i-onaj-famozni-nacin-za-sampjera-otac-me-naucio-1386132
[printLink] => /mozaik/spiza/savjeti/vlasnik-kultne-konobe-otkrio-nam-je-sve-tajne-ribe-s-gradela-cak-i-onaj-famozni-nacin-za-sampjera-otac-me-naucio-1386132?tmpl=component&print=1
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[name] => Riba
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[subsection] =>
[weight] =>
[created] => 0000-00-00 00:00:00
[main_article_id] => 0
[alias] => riba
[link] => /tag/riba
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[1] => stdClass Object
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[section] =>
[subsection] =>
[weight] =>
[created] => 0000-00-00 00:00:00
[main_article_id] => 0
[alias] => riba-na-gradele
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[section] =>
[subsection] =>
[weight] =>
[created] => 0000-00-00 00:00:00
[main_article_id] => 0
[alias] => skampi
[link] => /tag/skampi
)
[3] => stdClass Object
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[id] => 363574
[name] => lignje
[published] => 1
[section] =>
[subsection] =>
[weight] =>
[created] => 0000-00-00 00:00:00
[main_article_id] => 0
[alias] => lignje
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[4] => stdClass Object
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[published] => 1
[section] =>
[subsection] =>
[weight] =>
[created] => 2022-08-28 13:25:02
[main_article_id] => 0
[alias] => sampjer
[link] => /tag/sampjer
)
)
[imageXSmall] =>
[imageSmall] =>
[imageMedium] =>
[imageLarge] =>
[imageXLarge] =>
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[SuperscriptTitle] => stdClass Object
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[name] => Superscript Title
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[type] => textarea
[group] => 9
[published] => 1
[ordering] => 2
[alias] => SuperscriptTitle
)
[contains_infographic] => stdClass Object
(
[id] => 61
[name] => Contains Infographic
[value] => OFF
[type] => radio
[group] => 9
[published] => 1
[ordering] => 4
[alias] => contains_infographic
)
[Withoutads] => stdClass Object
(
[id] => 62
[name] => Without ads
[value] => OFF
[type] => radio
[group] => 9
[published] => 1
[ordering] => 5
[alias] => Withoutads
)
[Photo_gallery] => stdClass Object
(
[id] => 63
[name] => Photo gallery
[value] => ON
[type] => radio
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[published] => 1
[ordering] => 6
[alias] => Photo_gallery
)
[promo] => stdClass Object
(
[id] => 64
[name] => Promo
[value] => OFF
[type] => radio
[group] => 9
[published] => 1
[ordering] => 7
[alias] => promo
)
[contains_video] => stdClass Object
(
[id] => 67
[name] => Contains video
[value] => OFF
[type] => radio
[group] => 9
[published] => 1
[ordering] => 9
[alias] => contains_video
)
[premium_content] => stdClass Object
(
[id] => 68
[name] => Premium content
[value] => ON
[type] => radio
[group] => 9
[published] => 1
[ordering] => 10
[alias] => premium_content
)
[exclude_comments] => stdClass Object
(
[id] => 69
[name] => Exclude comments
[value] => OFF
[type] => radio
[group] => 9
[published] => 1
[ordering] => 11
[alias] => exclude_comments
)
[open_link_in_new_window] => stdClass Object
(
[id] => 70
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Jedan od simbola Dalmacije bez sumnje je i riba na gradele. Ložila se vatra da bi se ispeklo par dobrih bokuna ili kilo srdelica, svi će se razveseliti prilici za guštanje u onom neponovljivom okusu ribe lijepo zapečene nad vrelim žarom. Pa kad kapne prva slasna kap u užareni ugljen, zaista je teško dočekati trenutak zagristi u još vruće, sočno riblje meso skriveno ispod hrskave kožice...
No da biste izveli cijeli taj gradelaški ritual baš kako treba, treba nešto znanja i umijeća. A mi znamo tko ga ima: Vinko Radovani iz kultne splitske konobe "Hvaranin". Vinko nam je otkrio tajne zanata i obiteljske recepte, uputio nas na što treba pripaziti kad se peče riba na gradele, a dotakli smo se i jednog kurioziteta - osobitog načina na koji se peče šampjer (da, riječ je o šampjeru koji je napola kuhan, a napola pečen, specijalitetu koji je, kako se još uvijek priča, obožavao Josip Broz Tito).
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Priču započinjemo od samog početka, a to je trenutak loženja vatre. Pod pretpostavkom da gradele već imate, a ako nije tako, u nastavku ćete pronaći savjete i na tu temu. No vratimo se vatri, odnosno materijalu s kojim ćemo je naložiti. Radovani nam savjetuje da odaberemo što kaloričnije drvo i odmah nam otkriva jednu dobru caku koja će riješiti jedan jako ružan problem - situaciju u kojoj žara više nema, a sva riba još nije ispečena...
- Po mom iskustvu, maslina je najbolje drvo za loženje vatre za gradele, a uvik joj triba dodat malo loze za aromu. Ja volim dodat i malo ugljena da održi žar, pogotovo ako pečem veću količinu ribe pa na gradele ide u 2-3 ture. U takvim slučajevima treba dobro pazit, raspirivat i držat nešto vatre sa strane pa dodavat ako nestane žara - uputio nas je ugostitelj pa ga pitamo kakve su gradele najbolje.
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- Netko kaže gradele od tondina, neki kažu gradele od inoksa, eventualno one od lijevanog željeza. Meni su dragi kamado roštilji, imaju puno nastavaka i mogućnost korištenja različitih vrsta drva pa se može lipo igrat s okusima - izjasnio se Radovani pa nam je dao i savjet o pripremi samih gradela.
One, upozorio je, moraju biti potpuno čiste i suhe, a kad se dobro zagriju treba ih premazati. Ali ne uljem, kako neki rade...
- Mene je pokojni otac naučio da kad se rade gradele uvik pri ruci triba imat jedan komad kože od pršuta. Kad se gradele zagriju, samo se lagano pređu tom kožom, a ako nema kože od pršuta, može poslužit i ona od pancete. Riba također mora biti potpuno suha, nikakve marinade na bazi ulja ne dolaze u obzir jer će ulje kapati na žar i dimiti - savjetuje Radovani te dodaje kako se riba soli prije pečenja, kroz uzdužni prorez na trbuhu kroz koji se čistila i krupnom solju po mogućnosti, ali joj se u toj fazi još ne dodaju drugi začini.
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Zanimalo nas je i koju ribu on najviše voli baciti na gradele, na što nam je bez razmišljanja priznao: lubina. I to povećeg.
- Meni je na gradele najdraži, a mislim da bi se dosta znalaca s tim složilo, lubin i to priko kila. Tako negdi između 1200 i 1500 grama. To je prvoklasna riba od kamena, najbolje reagira na tu vrstu termičke obrade, ima okus, a ima i dovoljno masnoće u sebi i arome i nekako kožica joj najbolje prima aromu drva i žara. Nije to najteža riba za ispeć na gradele, triba je samo dobro posolit i stavit na najjaču vatru. Ako je manji, okreće se jedan do dva puta, pri čemu triba pazit da mu ne pukne korica, a ako je deblji, triba gledat da se smanjuje žar.
Znači, prvo ga zapeć pa ga primistit ili dignit gradele na cok. Peče se dok oko kosti nije crven i dok oko ne pobijeli i iskoči, ne smije iznutra bit prepečen. Splićani vole da im je riba baš dobro ispečena, vidim to posebno kod nekih starijih gostiju i poštujem njihovu želju, ali ja volim da je korica uhvaćena i da je samo do kosti učinjeno, ali da sama srž mesa ribe koja je delikatna ostane i da ostanu okusi i hranjive vrijednosti - razlaže Radovani, a naša ćakula o gradelama potom skreće na gore spomenuti kuriozitet: šampjera.
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Ta vrsta ribe, upućuje nas, na gradele mora ići prva, jer je najteža za pečenje. Koža mu se jako lijepi, a meso je tanko i delikatno, drugačije no u druge ribe. Kako bi tome doskočili, neki šampjera peku bez glave, objašnjava nam, jer ga je dosta zahtjevno okrenuti kad je u komadu, a osim toga glavi treba manje vremena da se ispeče pa se ona peče zasebno, kako ne bi zagorjela.
Dodaje kako je pri pečenju šampjera, čim se riba jednom okrene, potrebno malo smanjiti žar, a što se tiče onog famoznog napola pečenog, napola kuhanog šampjera, to se postiže poprilično lako uz jedan mali trik.
- Na gornju polovicu se stavi mokra krpa. Nije on nikad baš skroz lešo, ali... - smije se naš sugovornik.
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Postoji li neki trik da se kožica manje lijepi za gradele, pitamo Radovanija
- Neki imaju običaj ribu, čim je takla gradele, samo mrvicu pomaknit. Ja to ne radim, po meni je dovoljno da su gradele jako čiste i suve. Ribu se prvih 5-6 minuta ne smi dirat, ona će se kad se zapeče sama odlipt.
Neizbježno, pitamo ga i za plavu ribu, jer upravo smo na pragu svibnja u kojem je srdela najslađa...
- Plava riba peče se isključivo na lozi i uz još malo drva da drži žar. Ja je ne bi previše peka, ali mora uhvatit koricu i čim je uhvati, onda se miče. Neki srdele vole stavit na špice, to je dobra ideja jer ih je tako lakše okrićat. Ja osobno tunja ne volim peć na gradele, po meni ga je bolje peć na grill tavi jer će se na gradelama samo isušit, a kako je to riba s jakom aromom, onaj miris gradela ionako neće uhvatit - smatra Radovani.
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Kako najbolje ispeći lignje i škampe, pitamo našeg stručnjaka.
- Lignje su po meni jednako dobre kad se peku na grill tavi i na gradelama. Sole se odmah, ali nikakvo ulje i drugi začini, bili luk ružmarin, to sve ide kasnije, nakon što su ispečene, jer ulje gori. Škampi na gradele idu samo ako su veliki, triba ih samo malo okrenit jer se lako isuše, po mom mišljenju su bolji malo sirovi, pečem ih kratko, tek toliko da korica uvati aromu gradela. Sve se to može postići i na tavi, to je samo kemijska reakcija nema tu neke filozofije - zaključuje vlasnik konobe"Hvaranin" naše malo savjetovanje.
---
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Koji mu je najdraži prilog uz ribu na gradele, pitamo ga za kraj naše ugodne ćakule.
- Ja sam klasičar: blitva ili ono šta je nama baba radila, mišanca čiji sastav ovisi o sezoni. Tikvica, blitva, špinat, verzot, ovisi šta ima, uz malo mladog krumpira, lipo začinjeno bilim lukom i uljem. A može i povrće na žaru.
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Shutterstock
Ispeći ribu na gradele nije teško, ali ispeći je savršeno može samo onaj tko zna sve male tajne i trikove...
Shutterstock
‘Splićani vole da im je riba baš dobro ispečena‘, kaže nam vlasnik konobe ‘Hvaranin‘
Shutterstock
‘Ribu se prvih 5-6 minuta ne smi dirat‘, upozorava Radovani
Shutterstock
Gradele moraju biti čiste i dobro premazane, a riba suha
Shutterstock
Šampjer, Zeus Faber ili kovač - nije važno kako ga zovete, važno ga je znat‘ dobro ispeć
Shutterstock
Lignje i škampi nekima su još draži od ribe s gradela. Ali...
Shutterstock
‘Lignje se sole odmah, ali nikakvo ulje i drugi začini ne dolaze u obzir prije pečenja‘
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[name] => Instant articles
[value] => OFF
[type] => radio
[group] => 9
[published] => 1
[ordering] => 28
[alias] => instant_articles
)
[27] => stdClass Object
(
[id] => 91
[name] => S preporučuje
[value] => OFF
[type] => radio
[group] => 9
[published] => 1
[ordering] => 29
[alias] => s_preporucuje
)
[28] => stdClass Object
(
[id] => 92
[name] => S voli
[value] => OFF
[type] => radio
[group] => 9
[published] => 1
[ordering] => 30
[alias] => s_voli
)
[29] => stdClass Object
(
[id] => 93
[name] => Layout with three photos
[value] => OFF
[type] => radio
[group] => 9
[published] => 1
[ordering] => 31
[alias] => layout_with_three_photos
)
[30] => stdClass Object
(
[id] => 94
[name] => Gallery in the article
[value] => OFF
[type] => radio
[group] => 9
[published] => 1
[ordering] => 32
[alias] => gallery_in_the_article
)
[31] => stdClass Object
(
[id] => 95
[name] => Required views
[value] => 0
[type] => textfield
[group] => 9
[published] => 1
[ordering] => 33
[alias] => required_views
)
[32] => stdClass Object
(
[id] => 96
[name] => FullHD image
[value] => OFF
[type] => radio
[group] => 9
[published] => 1
[ordering] => 34
[alias] => fullhd_image
)
[33] => stdClass Object
(
[id] => 97
[name] => City Select
[value] => (0)
[type] => select
[group] => 9
[published] => 1
[ordering] => 35
[alias] => CitySelect
)
[34] => stdClass Object
(
[id] => 98
[name] => Paid Article
[value] => OFF
[type] => radio
[group] => 9
[published] => 1
[ordering] => 36
[alias] => paid_article
)
[35] => stdClass Object
(
[id] => 99
[name] => SD na licu mjesta
[value] => OFF
[type] => radio
[group] => 9
[published] => 1
[ordering] => 37
[alias] => SD_na_licu_mjesta
)
[36] => stdClass Object
(
[id] => 100
[name] => Important article
[value] => OFF
[type] => radio
[group] => 9
[published] => 1
[ordering] => 38
[alias] => Important_article
)
)
18. svibanj 2024 20:47
