{"id":13712,"date":"2023-11-14T16:52:16","date_gmt":"2023-11-14T15:52:16","guid":{"rendered":"https:\/\/tv.a11.cz\/?post_type=video&#038;p=13712"},"modified":"2023-11-15T11:12:09","modified_gmt":"2023-11-15T10:12:09","slug":"dobry-vecer-s-a11-14-11-2023-2-cast","status":"publish","type":"video","link":"https:\/\/tv.a11.cz\/video\/dobry-vecer-s-a11-14-11-2023-2-cast\/","title":{"rendered":"Dobr\u00fd ve\u010der s A11 14.11.2023 &#8211; 2.\u010d\u00e1st"},"content":{"rendered":"","protected":false},"excerpt":{"rendered":"<p>Poj\u010fte si s n\u00e1mi uva\u0159it n\u011bco rychl\u00e9ho a dobr\u00e9ho. V\u00edtejte v Laboratoriu. P\u0159iprav\u00edme si skv\u011blou bagetu. A tak\u00e9 si samoz\u0159ejm\u011b budeme d\u00e1l pov\u00eddat.<\/p>\n","protected":false},"author":8,"featured_media":13727,"template":"","categories":[173],"porad":[245],"region":[],"kategorie":[],"class_list":["post-13712","video","type-video","status-publish","has-post-thumbnail","hentry","category-ze-spolecnosti","porad-dobry-vecer-s-a11"],"acf":[],"meta_box":{"nbla_idec":"A2390042B","nbla_title":"Dobr\u00fd ve\u010der s A11","nbla_subtitle":"14.11.2023 - 2.\u010d\u00e1st","nbla_summary":"","nbla_description":"","nbla_transcription":"Sponzorem po\u0159adu je Gustini.cz, e-shop s italsk\u00fdmi potravinami. V\u00edtejte z laboratoria. J\u00e1 v\u00e1m uk\u00e1\u017eu, jak p\u0159ipravit velmi jednodu\u0161e bagetu, kter\u00e1 bude fantastick\u00e1. Vyu\u017eijem k tomu samoz\u0159ejm\u011b italskou mouku, kterou m\u00e1m tady p\u0159ipravenou. Budeme j\u00ed pot\u0159ebovat 400 gram\u016f, tak\u017ee si na v\u00e1ze odv\u00e1\u017e\u00edme 400 gram\u016f. Te\u010f m\u00e1m p\u0159esn\u011b 400 gram\u016f. M\u016f\u017eete to samoz\u0159ejm\u011b d\u011blat ru\u010dn\u011b, ale ide\u00e1ln\u00ed je k tomu, kdy\u017e budete m\u00edt robota. Tohle zasad\u00edme do robota. Budete k tomu pot\u0159ebovat takovejhle h\u00e1k, takovejhle n\u00e1stavec. To si sem d\u00e1me. Te\u010f budete pot\u0159ebovat dro\u017ed\u00ed. V tomhle p\u0159\u00edpad\u011b je to 42 gram\u016f, co\u017e n\u00e1m v\u00edce jak sta\u010d\u00ed. A budeme pot\u0159ebovat 200 ml vody, kter\u00e1 by m\u011bla b\u00fdt vla\u017en\u00e1. J\u00e1 si ji tady odv\u00e1\u017e\u00edm. Tak m\u00e1m p\u0159esn\u011b nav\u00e1\u017eeno. Je d\u016fle\u017eit\u00fd, aby ta voda byla vla\u017en\u00e1, aby n\u00e1m to dro\u017ed\u00ed kr\u00e1sn\u011b fungovalo. A je zapot\u0159eb\u00ed do t\u00e9 vody pros\u00edm v\u00e1s p\u0159idat nepatrn\u00e9 mno\u017estv\u00ed cukru. To n\u00e1m pom\u016f\u017ee rozb\u011bhnout to dro\u017ed\u00ed tak, aby to potom dob\u0159e fungovalo. Tak vynd\u00e1m si to dro\u017ed\u00ed. Samoz\u0159ejm\u011b dro\u017ed\u00ed pou\u017e\u00edv\u00e1te pokud mo\u017eno co nej\u010derstv\u011bj\u0161\u00ed, abyste m\u011bli garanci, \u017ee bude fungovat. Jinak za sebou u\u017e m\u00e1m tady p\u0159ipravenou v troub\u011b p\u00e1ru nakynut\u00ed, co\u017e by m\u011blo b\u00fdt n\u011bjak\u00fdch 30 stup\u0148\u016f, maxim\u00e1ln\u011b 35 stup\u0148\u016f. A m\u00e1m to s p\u00e1rou. Tak\u017ee dro\u017ed\u00ed vezmeme, rozma\u010dk\u00e1me, to dro\u017ed\u00ed hezky rozm\u00edch\u00e1me v t\u00fd misce s tou vodou a s t\u00edm cukrem. Zapneme si mixer. Ten proces je velmi rychlej. M\u00e1te garantovan\u00fd v\u00fdsledek dobr\u00fd bagety. To si za chv\u00edli uk\u00e1\u017eem. A tu vla\u017eenou vodu s t\u00edm dro\u017ed\u00edm a cukrem p\u011bkn\u011b p\u0159id\u00e1te do t\u00e9 moky. Po\u010dk\u00e1me, a\u017e se n\u00e1m ud\u011bl\u00e1 t\u011bsto. P\u0159id\u00e1te do toho nepatrn\u00e9 mno\u017estv\u00ed, \u0159ekl bych tak dv\u011b, t\u0159i l\u017e\u00edce olivov\u00e9ho oleje, co\u017e vybu\u017eujeme tady toho fantastick\u00e9ho oleje, co\u017e je Extra Virgin Olive Oil. Nech\u00e1te to t\u011bsto hezky prom\u00edchat a na konci pros\u00edm v\u00e1s do toho p\u0159id\u00e1te \u0161petku soli. Tohle to d\u011bl\u00e1te opravdu a\u017e na konci, abyste to dro\u017ed\u00ed nezastavili. Kdy\u017e se to d\u00e1, sta\u010d\u00ed takhle \u0161petka soli. Kdy\u017e se to d\u00e1 na za\u010d\u00e1tku, tak to m\u016f\u017ee to dro\u017ed\u00ed poni\u010dit a nebude to tak hezky kynout. Budete m\u00edt p\u0159ipravenou misku, do t\u00fd misky d\u00e1te zase tro\u0161ku olivov\u00e9ho oleje, vezmete si kousek pap\u00edrov\u00fd, tadyhle kousek brouzku a tu misku hezky takhle vyt\u0159ete. No aby to t\u011bsto p\u011bkn\u011b bylo v t\u00fd misce, kter\u00e1 je masn\u00e1 a to t\u011bsto nebude m\u00edt jak\u00fdkoliv z\u00e1brany, prost\u011b hezky kynout. Samoz\u0159ejm\u011b, kdy\u017e doma nem\u00e1te tu mo\u017enost to d\u00e1t do trouby, nap\u00e1ru, nakynut\u00ed, tak sta\u010d\u00ed vlastn\u011b to d\u00e1t do t\u00fd misky, d\u00e1te to na n\u011bjak\u00e9 tepl\u00e9 m\u00edsto a p\u0159ehod\u00edte \u00fat\u011brko. Ta \u00fat\u011brka je tam d\u016fle\u017eit\u00e1, aby to t\u011bsto nevosichalo. Tak j\u00e1 u\u017e t\u011bsto m\u00e1m kr\u00e1sn\u011b hotov\u00e9, tadyhle si hezky takhle vyklop\u00edme to t\u011bsto. T\u011bsto je\u0161t\u011b m\u016f\u017eete takhle lehce p\u0159ejet v ruce, abyste m\u011bli jistotu, \u017ee je p\u011bkn\u011b takhle zav\u0159en\u00fd. A jakmile ho takhle p\u011bkn\u011b m\u00e1te ud\u011blan\u00fd do takov\u00fdhle kuli\u010dky, tak ho vezmete, d\u00e1te ho p\u011bkn\u011b takhle do t\u00fd misky, kter\u00e1 je vyt\u0159en\u00e1 olejem, nezapome\u0148te na to. D\u00e1te to na p\u00e1ru na n\u011bjak\u00fdch 20-25 minut, aby to hezky vyb\u011bhlo. T\u011bsto n\u00e1m kr\u00e1sn\u011b vykinulo, vynd\u00e1me ho, vypneme troubu, to t\u011bsto vynd\u00e1me, pod\u00edvejte se, jak n\u00e1m kr\u00e1sn\u011b vykinulo. Co s t\u00edm t\u011bstem ud\u011bl\u00e1me, my ho jenom lehce takhle rozv\u00e1l\u00edme, takhle ho prot\u00e1hneme a ud\u011bl\u00e1me z toho bag\u00e9tku, kterou chceme up\u00edct. No, to t\u011bsto hezky takhle, j\u00e1 to d\u011bl\u00e1m tady na t\u00e9 sklen\u011bn\u00e9 desce, aby se m\u011b to nelepilo, aby se m\u011b to nelepilo na tu druhou desku, kter\u00e1 je porovit\u00e1. P\u011bkn\u011b takhle to t\u011bsto rozt\u00e1hnete. Tak te\u010f ji takhle hezky p\u0159end\u00e1te na ten fin\u00e1ln\u00ed plech, na kter\u00fdm to budete d\u011blat. A budete pot\u0159ebovat pln\u011b ide\u00e1ln\u00ed m\u00edsto ostr\u00e9ho no\u017ee, kdy\u017e si vezme \u017eiletku a tu bag\u00e9tu hezky takhle prokroj\u00edte. No to je to, co v\u00e1m p\u011bkn\u011b ud\u011bl\u00e1 na tom pe\u010divu potom takovou tu odev\u0159enou k\u0159upavou k\u016frku. Takhle to hezky prokroj\u00edte. M\u016f\u017eete to nechat chvili\u010dku odpo\u010dinout, to t\u011bsto je\u0161t\u011b jak kine, tak kr\u00e1sn\u011b se to odev\u0159e. A d\u00e1me to pros\u00edm v\u00e1s do trouby, d\u00e1me to na n\u00edzkou p\u00e1ru, na 200 stup\u0148\u016f. A tu bag\u00e9tu budeme d\u011blat kolem 20 minut. Te\u010f cel\u00fd ten plech takhle vezmu a \u0161oupnu to do trouby, kde m\u00e1me n\u00edzkou p\u00e1ru a 200 stup\u0148\u016f. Takhle to tam \u0161oupnu. Tak za m\u011b je tohle zna\u010dka perfekt. D\u00e1v\u00e1te to pros\u00edm v\u00e1s, rovnou to d\u00e1te na n\u011bjak\u00fd ro\u017e nebo na n\u011bjak\u00fd prk\u00ednko, kter\u00fd je d\u011brovan\u00fd, aby k tomu \u0161el vzduch ze spoda. Tady m\u00e1me r\u00e1dhernou bagetu a samoz\u0159ejm\u011b neupom\u00ednejte to, \u017ee na pe\u010divo by m\u011bl b\u00fdt dedikovan\u00fd n\u016f\u017e, speci\u00e1ln\u00ed doma, kter\u00fd by m\u011bl b\u00fdt takhle vlnkovat\u00fd. To znamen\u00e1, \u017ee s t\u00edm n\u016f\u017eem kr\u00e1sn\u011b budete kr\u00e1jet velmi k\u0159ehk\u00fd z\u00e1le\u017eitosti, jako jsou chleby po p\u0159\u00edpad\u011b croissanty a ten n\u016f\u017e byste m\u011bli m\u00edt ostrej. Tak jste v dobr\u00e9 spole\u010dnosti a jeden\u00e1cky a n\u00e1s dvou dneska poprv\u00e9, v\u011b\u010f jako my jsme tady samoz\u0159ejm\u011b spolu byli, j\u00e1 jsem byl v\u00e1\u0161 host s Tondou, a my se zase tolik jako vlastn\u011b nezn\u00e1me, ale jsme si sympati\u010dn\u00ed, ne vlastn\u011b, jako j\u00e1 m\u011b se l\u00edb\u00ed, se l\u00edb\u00ed ten \u00fasm\u011bv a na rovinu \u0159e\u010denom, j\u00e1 jsem t\u011b poznal a to u\u017e je teda hodn\u011b dlouho. To ne\u0159\u00edkej, jak je to dlouho. Prvn\u00ed kame\u0148\u00e1k, jako je vlastn\u011b jako docela d\u011bl\u00e1, a ty jsi tam hr\u00e1t tu jipt\u00ed\u0161ku, kter\u00e1 m\u011bla neustal\u00e9 chu\u0165, jako na jak nasech, ne na citronu, nebo ta matka p\u0159edstaven\u00e1 t\u011b \u0159ekla, jak byl ten vtip, pamatuje\u0161 si ten vtip, jako\u017ee, \u017ee. Jak mi d\u00e1vala citron, no aby mi zmizel ten slastn\u00fd v\u00fdraz, kdy\u017e tam p\u0159i\u0161li ty policajti, proto\u017ee j\u00e1 samoz\u0159ejm\u011b jsem na n\u011bj koukala s cht\u00ed\u010dem toho policajta a ona mi dala ten citron, abych jako l\u00edzela citron, a j\u00e1 pro\u010d? A ona \u0159\u00edk\u00e1, no aby ti zmizel ten slastn\u00fd. Nebo bla\u017een\u00fd. Bla\u017een\u00fd slastn\u00fd v\u00fdraz. Jo, kdy\u017e vid\u00ed\u0161 ty chlapy. Ty chlapy, jo. No a dok\u00e1zala bys to je\u0161t\u011b. Ten slastn\u00fd v\u00fdraz by nezmizel, mysl\u00edm. Ne, ur\u010dit\u011b ne, ale tady m\u00e1\u0161 citron. J\u00e1 bych teda ti poprosil, jako dneska m\u00e1me den saudy diabetu, co\u017e jako v tomto p\u0159\u00edpad\u011b, jako to se po\u010d\u00edt\u00e1, to je \u010dist\u00fd, je opl\u00e1chnut\u00fd, tak jestli byste n\u00e1m tady, tady do t\u00e9 bl\u00ed\u017e\u00ed, jako tamhle, neud\u011blala to, co jsem se tam p\u0159ed v\u00e1mi d\u011blala. Jak to bylo, jak to? A ty jsi to potom d\u011blala dvacetka je\u0161t\u011b. J\u00e1 jsem to d\u011blala takhle. A d\u011blajte s t\u011bma o\u010dima, d\u011blajte. Jo, jo, jo, to je prost\u011b. No, a\u017e to st\u0159\u00edklo na m\u011b, hele, tak v\u00ed\u0161 co, j\u00e1 si mysl\u00edm, \u017ee se bude\u0161 muset d\u011blat, \u017ee se d\u011bl\u00e1 p\u0159el\u00ed\u010dit. My si zat\u00edm d\u00e1me p\u00edsni\u010dku, je to vlastn\u011b pecka meaning of life od Monty Python a pos\u00edl\u00e1me to na, ne Pra\u017esk\u00fd hrad, ale na, do Brit\u00e1nie, proto\u017ee dneska Karl \u010dtvrt\u00fd, ne, Karl t\u0159et\u00ed, respektive Prince Charles slav\u00ed 75. narozeniny, tak, aby to bylo vylo\u017een\u011b britsk\u00fd. No, poslouchejte to. Vypad\u00e1 to na planetu, kter\u00e1 se rozv\u00edj\u00ed a rozv\u00edj\u00ed se na 900 milimetr\u016f v hodinu, kter\u00e1 se objevuje na 90 milimetr\u016f v sekundu, tak\u017ee se to p\u0159edstavuje, sol, kter\u00e1 je soust\u0159edn\u00edm v\u0161ech na\u0161ich mo\u017enost\u00ed. Sol a ty a j\u00e1 a v\u0161echny stary, kter\u00e9 m\u016f\u017eeme vid\u011bt, se rozv\u00edj\u00ed na milion milimetr\u016f v dne. V p\u0159edstav\u011b spiralu na 40 000 milimetr\u016f v hodinu z galaxie, kterou znamen\u00e1 Milky Way. Milion milimetr\u016f v hodinu Na\u0161a galaxie samotn\u00e1 p\u0159edstavuje milion milimetr\u016f star\u016f. Je to 100 000 milimetr\u016f v hodinu. V hodin\u011b se rozv\u00edj\u00ed 16 000 milimetr\u016f, ale na na\u0161i hodin\u011b je to jen 3 000 milimetr\u016f v hodin\u011b. Jsme 30 000 milimetr\u016f z galaktick\u00e9ho centra. P\u0159edstavujeme se ka\u017ed\u00fd 200 milion milimetr\u016f. Na\u0161a galaxie je jen jedna z milion\u016f milion\u016f v tomto nejv\u011bt\u0161\u00edm a rozv\u00edj\u00edc\u00edm univerz\u011b. Milion milimetr\u016f v hodin\u011b Mil\u00ed div\u00e1ci, A11, poj\u010fte. Tady jsme poprosili kameramana, aby vzal telefon. J\u00e1 jsem bar\u016f kolegyni poslal p\u0159el\u00fd\u010dice. Pod\u00edv\u00e1me se, jestli tam po\u0159\u00e1d suc\u00e1 ten citr\u00f3n, nebo v\u00ed co. Tak co to m\u00e1me? Ty! Ty kamar\u00e1di! Ty kamar\u00e1di! Ty kamar\u00e1di! Ty kamar\u00e1di! Ty! Ty k\u00e1vo, to jsem tu\u0161il. Nutella. Fialov\u00e1 Nutella. Bah\u00e1ro!","nbla_serie":"4200","nbla_season":"2023","nbla_episode":"42","nbla_duration":"793.96","nbla_genre":"","nbla_editorial_format":"","nbla_mtime":"1699969724","nbla_url":"https:\/\/origin.a11.cz\/vod\/5gkvoy43ihe4hwwtnzr6q8jab.mp4","nbla_version":"1699969724","nbla_odvysilano":"Ano","bunny_id":"9ec5b412-0c55-4ee7-8bf3-4ac86cc52b63","youtube_id":"","datum_vydani":"20231114","stopaz":"793.96","dokument":[],"video_to":[]},"_links":{"self":[{"href":"https:\/\/tv.a11.cz\/api\/wp\/v2\/video\/13712","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/tv.a11.cz\/api\/wp\/v2\/video"}],"about":[{"href":"https:\/\/tv.a11.cz\/api\/wp\/v2\/types\/video"}],"author":[{"embeddable":true,"href":"https:\/\/tv.a11.cz\/api\/wp\/v2\/users\/8"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/tv.a11.cz\/api\/wp\/v2\/media\/13727"}],"wp:attachment":[{"href":"https:\/\/tv.a11.cz\/api\/wp\/v2\/media?parent=13712"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/tv.a11.cz\/api\/wp\/v2\/categories?post=13712"},{"taxonomy":"porad","embeddable":true,"href":"https:\/\/tv.a11.cz\/api\/wp\/v2\/porad?post=13712"},{"taxonomy":"region","embeddable":true,"href":"https:\/\/tv.a11.cz\/api\/wp\/v2\/region?post=13712"},{"taxonomy":"kategorie","embeddable":true,"href":"https:\/\/tv.a11.cz\/api\/wp\/v2\/kategorie?post=13712"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}