{"version":"1.0","provider_name":"forfoodies.se","provider_url":"https:\/\/forfoodies.se\/en","title":"Sikrom fr\u00e5n Gamla Salteriet - forfoodies.se","type":"rich","width":600,"height":338,"html":"<blockquote class=\"wp-embedded-content\" data-secret=\"nTVwYLMCbP\"><a href=\"https:\/\/forfoodies.se\/en\/blogg\/sikrom\/\">Whitefish roe from Obbola<\/a><\/blockquote><iframe sandbox=\"allow-scripts\" security=\"restricted\" src=\"https:\/\/forfoodies.se\/en\/blogg\/sikrom\/embed\/#?secret=nTVwYLMCbP\" width=\"600\" height=\"338\" title=\"&#8220;Sikrom fr\u00e5n Gamla Salteriet&#8221; &#8212; forfoodies.se\" data-secret=\"nTVwYLMCbP\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\" class=\"wp-embedded-content\"><\/iframe><script type=\"text\/javascript\">\n\/* <![CDATA[ *\/\n\/*! This file is auto-generated *\/\n!function(d,l){\"use strict\";l.querySelector&&d.addEventListener&&\"undefined\"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!\/[^a-zA-Z0-9]\/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret=\"'+t.secret+'\"]'),o=l.querySelectorAll('blockquote[data-secret=\"'+t.secret+'\"]'),c=new RegExp(\"^https?:$\",\"i\"),i=0;i<o.length;i++)o[i].style.display=\"none\";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute(\"style\"),\"height\"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):\"link\"===t.message&&(r=new URL(s.getAttribute(\"src\")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener(\"message\",d.wp.receiveEmbedMessage,!1),l.addEventListener(\"DOMContentLoaded\",function(){for(var e,t,s=l.querySelectorAll(\"iframe.wp-embedded-content\"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute(\"data-secret\"))||(t=Math.random().toString(36).substring(2,12),e.src+=\"#?secret=\"+t,e.setAttribute(\"data-secret\",t)),e.contentWindow.postMessage({message:\"ready\",secret:t},\"*\")},!1)))}(window,document);\n\/\/# sourceURL=https:\/\/forfoodies.se\/wp-includes\/js\/wp-embed.min.js\n\/* ]]> *\/\n<\/script>","thumbnail_url":"https:\/\/forfoodies.se\/wp-content\/uploads\/IMG_67791-scaled.jpg","thumbnail_width":1810,"thumbnail_height":2560,"description":"Nyss var det sikromspremi\u00e4r hos Gamla Salteriet i Obbola. Tidigt p\u00e5 h\u00f6sten \u00e4r romkornen som minst och enligt m\u00e5nga \u00e4r sikrommen nu som mest lik l\u00f6jrommen. Romkornen blir sedan st\u00f6rre och st\u00f6rre, vad som \u00e4r godast \u00e4r nog mest smak och tycke men sp\u00e4nnande \u00e4r det iallafall n\u00e4r det \u00e4r premi\u00e4r och g\u00e5r att k\u00f6pa [&hellip;]"}