{"id":12724,"date":"2023-10-24T14:34:57","date_gmt":"2023-10-24T12:34:57","guid":{"rendered":"https:\/\/tv.a11.cz\/?post_type=video&#038;p=12724"},"modified":"2023-10-25T08:45:26","modified_gmt":"2023-10-25T06:45:26","slug":"dobry-vecer-s-a11-24-10-2023-2-cast","status":"publish","type":"video","link":"https:\/\/tv.a11.cz\/video\/dobry-vecer-s-a11-24-10-2023-2-cast\/","title":{"rendered":"Dobr\u00fd ve\u010der s A11 24.10.2023 &#8211; 2.\u010d\u00e1st"},"content":{"rendered":"","protected":false},"excerpt":{"rendered":"<p>Sl\u00edbili jsme v\u00e1m muziku a tak\u00e9 veselej\u0161\u00ed pov\u00edd\u00e1n\u00ed, ne\u017e bylo t\u00e9ma OSN. Tak\u017ee na\u0161\u00edm dal\u0161\u00edm hostem je zp\u011bva\u010dka Marcela B\u0159ezinov\u00e1.<\/p>\n","protected":false},"author":8,"featured_media":12775,"template":"","categories":[173],"porad":[245],"region":[],"kategorie":[],"class_list":["post-12724","video","type-video","status-publish","has-post-thumbnail","hentry","category-ze-spolecnosti","porad-dobry-vecer-s-a11"],"acf":[],"meta_box":{"nbla_idec":"A2390027B","nbla_title":"Dobr\u00fd ve\u010der s A11","nbla_subtitle":"24.10.2023 - 2.\u010d\u00e1st","nbla_summary":"","nbla_description":"","nbla_transcription":"Zdrav\u00edm v\u00e1s z laboratoria. Moje jm\u00e9no je Martin Kortus a dneska si spole\u010dn\u011b ud\u011bl\u00e1me super jednoduch\u00fd sal\u00e1t. V podstat\u011b z\u00e1klad sal\u00e1tu tvo\u0159\u00ed v\u017edycky a bude tvo\u0159it z\u00e1livka. Budem teda k tomu pot\u0159ebovat met, budem k tomu pot\u0159ebovat ocet, s\u016fl, pep\u0159. Pro m\u011blovn\u00edky \u010desneku asi bude na m\u00edst\u011b, kdy\u017e vezmou men\u0161\u00ed strou\u017eek \u010desneku, nechaj\u00ed ho takhle vyobal\u016f a do toho \u010desneku jenom takhle p\u0159ilo\u017e\u00ed n\u016f\u017e a takhle na n\u011bj klepnou. Kdy ten \u010desnek vlastn\u011b praskne, praskne na n\u011bm ta \u0161lupka a i ten \u010desnek s\u00e1m napraskne a vlastn\u011b do toho drezingu n\u00e1m pust\u00ed trochu t\u00fd chuti. K sal\u00e1tu potom pat\u0159\u00ed v\u00fdb\u011br zalenejch list\u016f. V dne\u0161n\u00ed dob\u011b u\u017e je to v\u0161echno tak ud\u011blan\u00fd, \u017ee ten sal\u00e1t je opranej, tohle je kombinace. Vid\u00edm tady rukolu, vid\u00edm tady poln\u00ed\u010dek, vid\u00edm tady baby \u0161pen\u00e1t, vid\u00edm tady bianco sal\u00e1t, b\u00edlej sal\u00e1t, vid\u00edm tady i ros\u00f3\u0142 \u010derven\u00fd sal\u00e1t. To je ud\u011blan\u00fd takovej mix. V p\u0159\u00edpad\u011b, \u017ee ten mix si budete sami d\u011blat a pou\u017eijete sal\u00e1t, kter\u00fd nen\u00ed opranej, tak je d\u016fle\u017eit\u00fd, abyste ten sal\u00e1t pat\u0159i\u010dn\u011b osu\u0161ili, kdy\u017e ho promejete. To je hrozn\u011b d\u016fle\u017eit\u00e1 v\u011bc, kdy\u017e na tom sal\u00e1tu nech\u00e1te vodu, tak se v\u00e1m ten drezing na\u0159ed\u00ed a nikdy to nebude tak chutnat, jak vy chcete. Samoz\u0159ejm\u011b do toho sal\u00e1tu m\u016f\u017eou p\u0159ij\u00edt n\u011bjak\u00e9 vo\u0159\u00ed\u0161ky, v na\u0161em p\u0159\u00edpad\u011b do toho p\u0159ed\u00e1me mandle, m\u016f\u017eete do toho pokr\u00e1jet p\u00e1r rajskejch. Samotn\u00fd ten drezing je super jednoduch\u00fd. Vezmete na l\u017e\u00edci medu, kterou d\u00e1te do misky. Na tu samou l\u017e\u00edci, a\u017e ten med z toho ste\u010de, p\u0159id\u00e1te l\u017e\u00edci voctu. Tohle to cel\u00fd rozm\u00edch\u00e1te, m\u016f\u017eete bu\u010f l\u017e\u00edc\u00ed, anebo tady k tomu m\u00e1m takovou metli\u010dku. Tu se bude m\u00edchat v\u00edc, a\u017e v\u00e1m to cel\u00fd povol\u00ed, p\u0159id\u00e1te nepatrn\u00e9 mno\u017estv\u00ed soli, p\u0159id\u00e1te nepatrn\u00e9 mno\u017estv\u00ed \u010derstv\u00e9ho pep\u0159e, \u010derstv\u00e9 namlet\u00e9ho. Te\u010f do toho p\u0159id\u00e1te ten \u010desnek, kter\u00fd v tom nech\u00e1te macerovat, v p\u0159\u00edpad\u011b toho tro\u0161inku zm\u00e1\u010dknete, aby se do toho pustila ta chu\u0165. Tak\u017ee tady m\u00e1me p\u0159ipravenou, skorem p\u0159ipravenou z\u00e1livku. Pokud budete pou\u017e\u00edvat vo\u0159\u00ed\u0161ky a to jak\u00fdkoliv, tak v \u017eele doporu\u010duji r\u00e1d na takov\u00fdhle malej plech. Ur\u010dit\u011b ty vo\u0159\u00ed\u0161ky, p\u0159idejte s nima tu pr\u00e1ci, \u017ee na chv\u00edle d\u00e1te do trouby na 110\u00b0C, ty vo\u0159\u00ed\u0161ky kr\u00e1sn\u011b o\u017eiv\u00edte a chutnaj\u00ed ho hodn\u011b l\u00edp. Tak\u017ee to d\u00e1te do p\u0159idej\u0159\u00e1t\u00e9 trouby na n\u011bjak\u00fdch 90-110\u00b0C a nech\u00e1te p\u00e1r minut. Do toho sal\u00e1tu p\u0159id\u00e1me n\u011bjak\u00e9 rajsk\u00e9, j\u00e1 tady m\u00e1m cherry raj\u010data, tak\u017ee si je rozkr\u00e1jte. To kr\u00e1jeme takhle na p\u016flky a z ka\u017ed\u00e9 t\u00e9 p\u016flky ud\u011bl\u00e1m 4 m\u011bs\u00ed\u010dky. Velikost t\u011bch rajsk\u00fdch samoz\u0159ejm\u011b je na v\u00e1s, pokud tamto rajsk\u00fd v tom sal\u00e1tu v\u00edc chcete cejtit, tak to rajsk\u00fd ud\u011bl\u00e1te t\u0159eba jenom na \u0161tvrtky, po p\u0159\u00edpad\u011b na p\u016flky. Tohle m\u00e1me p\u0159ipraven\u00fd, te\u010f dokon\u010d\u00edme drezing, to znamen\u00e1, \u017ee ho zam\u00edch\u00e1me, vynd\u00e1me z toho ten \u010desnek, kter\u00fd se v tom n\u011bkolik minut maceroval, ten vyhod\u00edme nebo d\u00e1me na stranu. P\u0159id\u00e1te do toho dv\u011b a\u017e t\u0159i, t\u0159ikr\u00e1t v\u00edc olivov\u00e9ho oleje, kter\u00fd je panensk\u00fd, kr\u00e1sn\u011b zam\u00edch\u00e1te a m\u00edch\u00e1te, pros\u00edm v\u00e1s, jenom metli\u010dkou. V p\u0159\u00edpad\u011b, \u017ee pou\u017eijete tl\u00ed\u010dov\u00fd mix\u00e9r, tak se stane to, \u017ee z toho vytvo\u0159\u00edte emulzi, kter\u00e1 m\u016f\u017ee b\u00fdt permanentn\u00ed a ten drezing bude rozsolovat\u00fd a nebude to \u00fapln\u011b ono. Vezmete si misku, do t\u00fd misky p\u0159id\u00e1te v\u00e1\u0161 m\u00edchan\u00fd sal\u00e1t. M\u016f\u017eete u\u017e te\u010f do toho p\u0159idat rajsk\u00fd. Je na m\u00edst\u011b, \u017ee ten sal\u00e1t t\u0159eba m\u00edch\u00e1te, a\u017e se lidi sejdou ke stolu a vy ho takhle m\u00e1te p\u0159ipraven\u00fd a tu z\u00e1livku m\u00e1te na stran\u011b a v\u0161ichni sed\u00ed u stolu, tak ten sal\u00e1t se prom\u00edch\u00e1 a pak se serv\u00edruje. Samoz\u0159ejm\u011b, \u017ee si z trouby vynd\u00e1te nah\u0159\u00e1t\u00e9 vo\u0159\u00ed\u0161ky, a\u0165 u\u017e jsou to mandl\u00e9, l\u00edstkov\u00fd vo\u0159\u00ed\u0161ky, tak si je\u0161t\u011b takhle p\u0159iprav\u00edte, \u017ee si p\u00e1r t\u011bch vo\u0159\u00ed\u0161k\u016f vezmete. T\u011bch vo\u0159\u00ed\u0161k\u016f zase podle chuti, je to na v\u00e1s, pokud m\u00e1te r\u00e1di vo\u0159\u00ed\u0161ky, tak si jich tam m\u016f\u017eete d\u00e1t v\u00edc. N\u011bkdy koup\u00edte i mandlov\u00fd \u010dipsy, co\u017e u\u017e jsou vo\u0159\u00ed\u0161ky, kter\u00e9 jsou nasekan\u00e9. Zcela jist\u011b asi i tyhlety mandlov\u00fd \u010dipsy bych dal na chv\u00edli do trouby. Zase, jak u\u017e jsme si \u0159ekli, ty vo\u0159\u00ed\u0161ky bu\u010f kr\u00e1j\u00edte nadrobno, kdy\u017e chcete, aby se tam ztr\u00e1cely a kdy\u017e tam ty vo\u0159\u00ed\u0161ky chcete cejtit, tak to nasek\u00e1te takhle na hrubo. Te\u010f p\u0159ich\u00e1z\u00ed to nejd\u016fle\u017eit\u011bj\u0161\u00ed a to je p\u0159id\u00e1n\u00ed z\u00e1livky a vlastn\u011b prom\u00edch\u00e1n\u00ed toho sal\u00e1tu. Je hrozn\u011b d\u016fle\u017eit\u00fd, abyste tou drezinku nenaly moc, budete pot\u0159ebat na m\u00edch\u00e1n\u00ed dv\u011b l\u017e\u00edce. Vezmete ten drezink, kter\u00fd m\u00e1te kr\u00e1sn\u011b pro\u0161lehan\u00fd a toho drezinku p\u0159id\u00e1v\u00e1te relativn\u011b m\u00e1lo, ur\u010dit\u011b neud\u011bl\u00e1te tam to, \u017ee tam cel\u00fd vyklop\u00edte. A ten sal\u00e1t m\u00edch\u00e1te t\u00edm zp\u016fsobem, \u017ee vlastn\u011b ty l\u00edsky nadzved\u00e1v\u00e1te a nech\u00e1te je voln\u011b do t\u00e9 misky padat. Te\u010f p\u0159ich\u00e1z\u00edte k tomu, \u017ee vlastn\u011b ten sal\u00e1t p\u0159end\u00e1te na tal\u00ed\u0159, p\u0159ind\u00e1te tam k tomu takhle nahoru ty rajsk\u00fd hesky. A co je d\u016fle\u017eit\u00fd, \u017ee v t\u00e9 misce, v kter\u00e9m jste ten sal\u00e1t p\u0159ipravovali, tak vlastn\u011b nez\u016fstane \u017e\u00e1dn\u00fd drezink, nebude tam \u017e\u00e1dn\u00e1 dole lou\u017ee drezingu. To znamen\u00e1, \u017ee ten sal\u00e1t jste spr\u00e1vn\u011b p\u0159ipravili. Kdy\u017e ten sal\u00e1t m\u00e1te takhle nadanej, tak vezmete ty vo\u0159\u00ed\u0161ky, takhle to hezky posypete. Pro milovn\u00edky pep\u0159e m\u016f\u017eete p\u0159idat nepatrn\u011b pep\u0159 takhle na konec. A m\u00e1te fantastick\u00fd sal\u00e1t, kter\u00fd byl rychle ud\u011blan\u00fd. Kdybychom mu toho nepov\u00eddali, tak je to z\u00e1le\u017eitost dvou, t\u0159\u00ed minut. Mil\u00ed div\u00e1ci, m\u00e1me tady u n\u00e1s ve studiu, m\u00e1me dal\u0161\u00edho hosta. J\u00e1 jsem v\u00e1m sl\u00edbil muziku a vesenej\u0161\u00ed pov\u00edd\u00e1n\u00ed, ne\u017e bylo t\u00e9ma OSN. Tak\u017ee na\u0161\u00edm dal\u0161\u00edm hostem je zp\u011bva\u010dka Marcela B\u0159ezinov\u00e1. Ahoj Marcelko. Ahoj, ahoj. Ahoj. Moc r\u00e1da v\u00e1s vid\u00edm oba. Marcelko, co je u tebe nov\u00e9ho? Jak se m\u00e1\u0161? No, u m\u011b je nov\u00e9ho to, \u017ee se m\u00e1m dob\u0159e. To je m\u016fj takovej sna\u017eiv\u00fd... Ale to je tv\u016fj setrvalej stav, ne? Ano, ano, setrval\u00fd stav. No, j\u00e1 i kdy\u017e se m\u00e1m blb\u011b, tak se tv\u00e1\u0159\u00edm, \u017ee se m\u00e1m dob\u0159e, proto\u017ee t\u00edm jako... Ono to na\u0161tv\u00ed tolik l\u00edb\u011bj\u00ed. V\u00ed\u0161 co, t\u00edm ni\u010demu nepom\u016f\u017ee\u0161, \u017ee opravdu si to pro\u017eije\u0161. Tak\u017ee j\u00e1 se sna\u017e\u00edm s lehkost\u00ed a radost\u00ed ten \u017eivot si br\u00e1t. V\u00ed\u0161, co \u0159\u00edk\u00e1 lehkost byt\u00ed? P\u0159esn\u011b tak a m\u00e1m se dob\u0159e, proto\u017ee d\u011bl\u00e1m to, co m\u011b bav\u00ed, to, co \u017eiju. A je\u0161t\u011b k tomu, \u017ee to, co \u017eiju, m\u00e1m mo\u017enost n\u011bjak\u00fdm zp\u016fsobem p\u0159ed\u00e1vat, tak\u017ee... Hele, v\u010dera jsem t\u0159eba d\u011blala \u0161tr\u016fdl. Bomba. Taky jsi ho n\u011bkoho p\u0159edala. No, jist\u011b, jist\u011b. J\u00e1 u\u017e se mus\u00edm na tv\u016fj pov\u011bstn\u00fd \u0161tr\u016fdl n\u011bkdy zastanout. No to, ano, si srd\u010dn\u011b s v\u00e1mi. Pros\u00edm t\u011b, p\u0159ed\u00e1v\u00e1n\u00ed. Ty vyu\u010duje\u0161. No, to je siln\u00fd slovo. To je siln\u00fd slovo, j\u00e1 nejsem u\u010da. J\u00e1 jsem, j\u00e1 tomu \u0159\u00edk\u00e1m, \u017ee jsem takovej pr\u016fvodce, proto\u017ee, kdy\u017e se \u0159ekne u\u010ditelka, tak to je pro m\u011b takovej n\u011bjakej podivnej rozd\u00edl. J\u00e1 m\u00e1m r\u00e1da, kdy\u017e student je takovej mlad\u0161\u00ed kolega m\u016fj, proto\u017ee j\u00e1 vyu\u010duju na... Ono se to ned\u00e1, \u017ee p\u0159ed\u00e1v\u00e1m zku\u0161enosti na Mezin\u00e1rodn\u00ed konzervato\u0159i Praha a vedu odd\u011blen\u00ed popu a u\u010d\u00edm interpretaci, co\u017e je v\u011bc, kter\u00e1 m\u011b velmi bav\u00ed. To je jak se slovem, jak s dynamikou, jak s projevem a to je to, co je mi vlastn\u00ed. A kolik m\u00e1\u0161 student\u016f? Kolik m\u00e1m j\u00e1 student\u016f? To jsou individu\u00e1ln\u00ed hodiny, tak\u017ee na nich je student, korepetitor a j\u00e1 je jich patn\u00e1ct. Jako, \u017ee jich bude\u0161 m\u00edt v\u00edc? No j\u00e1 je\u0161t\u011b i t\u0159eba ob\u010das pom\u00e1h\u00e1m soukromn\u011b, tak\u017ee... Ne, proto\u017ee na to \u0161\u00ed\u0159i, na \u0161\u00ed\u0159i toho tv\u00fdho z\u00e1b\u011bru, co se p\u0159ed\u00e1v\u00e1n\u00ed zku\u0161enost\u00ed... V\u00ed\u0161, jak je to d\u016fle\u017eit\u00fd, proto\u017ee j\u00e1 jsem vlastn\u011b p\u0159istoupila na tuhle tu vyuku sv\u00fdm zp\u016fsobem, proto\u017ee kdy\u017e j\u00e1 jsem za\u010d\u00ednala zp\u00edvat, naprosto jasn\u011b, to si mus\u00ed\u0161 pamatovat, teda ty mo\u017en\u00e1, B\u00e1rone, kdy naprosto jasn\u011b byl rozeznateln\u00fd, j\u00e1 nev\u00edm, Karel H\u00e1la od Karla Gota, od Karla Kryla, od Heleny Vondr\u00e1\u010dkov\u00e9, no samoz\u0159ejm\u011b, \u017ee jo, pan\u00ed Kubi\u0161ov\u00e9, a dneska mi to p\u0159ipad\u00e1, \u017ee v\u0161ichni prost\u011b, nebo n\u011bkdy m\u00e1m ten pocit, ne, \u00fapln\u011b, \u017ee v\u0161ichni zp\u00edvaj\u00ed dokonale, vytr\u00e1c\u00ed se tam osobnost. Prost\u011b kdy\u017e zav\u0159e\u0161 o\u010di, tak vid\u00ed\u0161 skv\u011bl\u00e9 zp\u00edvaj\u00edc\u00ed, zp\u011bv\u00e1ky, ale vlastn\u011b nerozezn\u00e1\u0161 ten charakter, no tu osobnost. Tak\u017ee se sna\u017e\u00edm jim nech\u00e1vat v tomhletom volnou ruku, vyu\u017e\u00edt toho, co je v nich, p\u0159edev\u0161\u00edm a n\u011bjak\u00fdm zp\u016fsobem tro\u0161ku to... Vlastn\u011b rozv\u00edjet osobnost. A ty se\u0161, ty se\u0161 dokonce, k tomu m\u00e1\u0161 funkci, jako vedouc\u00ed katedry. Funkci, no to j\u00e1 jsem vedouc\u00ed peklohorouc\u00ed, ano. Vedouc\u00ed peklohorouc\u00ed. Od\u011blen\u00ed popul\u00e1rn\u00edho zp\u011bvu, to v\u00edm, u\u017e \u0161estn\u00e1ct\u00fdm rokem. Tak\u017ee to nen\u00ed u tebe novinka, j\u00e1 si myslel... Ne, ne, ne, ale furt to vedu, jako. V\u017edycky na konci \u0161koln\u00edho roku se zrout\u00edm a v\u017edycky v t\u011bch pr\u00e1zdnin\u00e1ch nastoup\u00edm. Je\u017e\u00ed\u0161, to je... A po tom v podstat\u011b po\u0159\u00e1d zp\u00edv\u00e1m, po\u0159\u00e1d d\u011bl\u00e1m to, co je moje DNA, to jsou koncerty. Marcelko, a k tomu zp\u00edv\u00e1n\u00ed my se za chvilku zp\u00e1tky dostaneme. A te\u010fka u\u017e, mil\u00ed div\u00e1ci, n\u00e1s \u010dekaj\u00ed zpr\u00e1vy a potom u\u017e Zuzana Bub\u00edlkov\u00e1 a po\u0159ad. 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