{"id":4506,"date":"2017-08-04T07:55:40","date_gmt":"2017-08-04T05:55:40","guid":{"rendered":"http:\/\/www.monitor-bk.cz\/?p=4506"},"modified":"2017-08-03T18:19:34","modified_gmt":"2017-08-03T16:19:34","slug":"gulase-slunce-a-dobra-nalada-v-parku-se-varilo","status":"publish","type":"post","link":"https:\/\/www.monitor-bk.cz\/?p=4506","title":{"rendered":"Gul\u00e1\u0161e, slunce a dobr\u00e1 n\u00e1lada. V parku se va\u0159ilo"},"content":{"rendered":"

\"\"<\/a><\/p>\n

Um\u00edchat z ingredienc\u00ed v titulku skv\u011blou akci, kter\u00e1 se v Blansku stala tradic\u00ed, nebylo v\u016fbec t\u011b\u017ek\u00e9. Uva\u0159it nejlep\u0161\u00ed kotl\u00edkov\u00fd gul\u00e1\u0161 v\u0161ak nen\u00ed jen tak. Pokusilo se o to v sobotu 29. \u010dervence deset t\u00fdm\u016f, kter\u00e9 se utkaly na \u010dtvrt\u00e9m blanensk\u00e9m Gul\u00e1\u0161obran\u00ed v z\u00e1meck\u00e9m parku. Souboj va\u0159e\u010dek nebyl jednoduch\u00fd a leto\u0161n\u00ed ro\u010dn\u00edk p\u0159inesl oproti minul\u00fdm zm\u011bnu na stupn\u00edch v\u00edt\u011bz\u016f.\u00a0<\/b><\/p>\n

Z\u00fa\u010dastnila se dru\u017estva se zku\u0161enostmi z minul\u00fdch let, a to Kolejov\u00e1, Kokot\u00fdm, Radni\u010dn\u00ed t\u00fdm, Vyhrnutej ruk\u00e1v, Va\u0159meni, Oran\u017eov\u00fd t\u00fdm. Nov\u011b do sout\u011b\u017ee vstoupily t\u00fdmy Nemocnice, Plavci, Zrcadlo a Senior t\u00fdm.<\/p>\n

Z\u00e1kladn\u00ed suroviny obdr\u017eeli v\u0161ichni sout\u011b\u017e\u00edc\u00ed stejn\u00e9: osm kilogram\u016f hov\u011bz\u00edho masa, cibuli, chl\u00e9b, vodu. D\u00e1le m\u011bli v\u0161ichni stejn\u00fd kotl\u00edk a dostali d\u0159evo na topen\u00ed. Dal\u0161\u00ed p\u0159\u00edsady u\u017e si mohl ka\u017ed\u00fd p\u0159in\u00e9st svoje vlastn\u00ed. N\u011bkdo experimentoval, n\u011bkdo vsadil na jistotu. V kotl\u00edc\u00edch se tak krom\u011b z\u00e1kladu ocitly des\u00edtky druh\u016f ko\u0159en\u00ed, r\u016fzn\u00e9 uzeniny, zelenina, fazole, houby i tekut\u00e9 alkoholick\u00e9 pochutiny. N\u011bkdo zd\u016fraz\u0148oval bio kvalitu sv\u00fdch p\u0159inesen\u00fdch surovin. Tak trochu alchymie, ur\u010dit spr\u00e1vn\u00fd pom\u011br v\u0161ech ingredienc\u00ed. Ale o tom, \u017ee m\u00e9n\u011b je n\u011bkdy v\u00edce, sv\u011bd\u010dily i v\u00fdsledky hodnocen\u00ed odborn\u00e9 poroty. Porotc\u016fm toti\u017e nejv\u00edce chutnaly klasick\u00e9 gul\u00e1\u0161e.<\/p>\n

A co je z\u00e1kladem v\u00fdborn\u00e9ho gul\u00e1\u0161e? \u201eV\u017edycky jenom cibule. Mus\u00ed b\u00fdt dob\u0159e orestovan\u00e1, pomali\u010dku sma\u017een\u00e1, du\u0161en\u00e1, zkaramelizovan\u00e1 dohn\u011bda. Pak d\u00e1 gul\u00e1\u0161i tu spr\u00e1vnou barvu,\u201c popsal \u0161\u00e9fkucha\u0159 t\u00fdmu Zrcadlo Michal Kucha\u0159 z Blanska. Cibuli restoval na s\u00e1dle, kter\u00e9 si s\u00e1m vy\u0161kva\u0159il, a m\u00edsto vody do kotl\u00edku nalil poctiv\u00fd masov\u00fd v\u00fdvar. D\u00e1le je samoz\u0159ejm\u011b t\u0159eba zvolit spr\u00e1vnou kombinaci ko\u0159en\u00ed. \u201eJak\u00e9 to bylo, ale prozrazovat nebudu,\u201c dodal Kucha\u0159, kter\u00fd by se p\u0159\u00ed\u0161t\u00ed rok r\u00e1d pokusil o obhajobu titulu.<\/p>\n

Prodalo se t\u00e9m\u011b\u0159 t\u0159i sta sout\u011b\u017en\u00edch misek a kolem stovky nesout\u011b\u017en\u00edch. Do nich bylo mo\u017en\u00e9 dostat gul\u00e1\u0161, kter\u00fd zbyl po degusta\u010dn\u00edm nal\u00e9v\u00e1n\u00ed ve chv\u00edli, kdy bylo ukon\u010deno hlasov\u00e1n\u00ed.<\/p>\n

Datum akce uprost\u0159ed pr\u00e1zdnin se osv\u011bd\u010dilo. \u201eRozhodli jsme se, \u017ee Gul\u00e1\u0161obran\u00ed bude m\u00edt sv\u016fj stabiln\u00ed term\u00edn, a to posledn\u00ed \u010dervencovou sobotu,\u201c \u0159ekla Andrea Sokolov\u00e1 z Kulturn\u00edho st\u0159ediska m\u011bsta Blanska, kter\u00e1 leto\u0161n\u00ed sout\u011b\u017e ve va\u0159en\u00ed kotl\u00edkov\u00e9ho gul\u00e1\u0161e hodnot\u00ed kladn\u011b. \u201ePo\u010das\u00ed p\u0159\u00e1lo a panovala dobr\u00e1 n\u00e1lada. \u00da\u010dast je podle m\u011b srovnateln\u00e1 s lo\u0148skem,\u201c doplnila.<\/p>\n

Doprovodn\u00fd program zajistily hudebn\u00ed skupiny Netop\u00fdr a Infernet, o moderov\u00e1n\u00ed se postarala Aneta Kukl\u00ednkov\u00e1. Pro d\u011bti byl dopoledne p\u0159ipraven z\u00e1bavn\u00fd po\u0159ad NIKI \u2013 Hr\u00e1tky se zv\u00ed\u0159\u00e1tky a v odpoledn\u00edch hodin\u00e1ch sk\u00e1kac\u00ed hrad.<\/p>\n

A jak dopadla sout\u011b\u017e? Leto\u0161n\u00ed nov\u00e9 t\u00fdmy skute\u010dn\u011b zam\u00edchaly kartami a na stupn\u00edch v\u00edt\u011bz\u016f vyst\u0159\u00eddaly \u0161ampiony z minul\u00fdch let. Na v\u00edt\u011bz\u00edch se odborn\u00e1 porota, v n\u00ed\u017e zasedli \u00fa\u010dastn\u00edci sout\u011b\u017ee MasterChef 2016 Ji\u0159\u00ed Halamka a Ka\u010dka Tich\u00e1, shodla jednomysln\u011b. Jejich hlasov\u00e1n\u00ed bylo anonymn\u00ed, porotci ochutn\u00e1vali pokrmy z neozna\u010den\u00fdch misek a hodnotili pouze chu\u0165. Prvn\u00ed m\u00edsto tedy ud\u011blili t\u00fdmu Zrcadlo, kter\u00fd uva\u0159il klasick\u00fd hospodsk\u00fd gul\u00e1\u0161, druh\u00fd se um\u00edstil Senior t\u00fdm a na t\u0159et\u00edm m\u00edst\u011b skon\u010dil Vyhrnutej ruk\u00e1v.<\/p>\n

N\u00e1v\u0161t\u011bvn\u00edci ve sv\u00e9m hlasov\u00e1n\u00ed p\u0159ihl\u00ed\u017eeli tak\u00e9 k celkov\u00e9mu vystupov\u00e1n\u00ed t\u00fdmu a zachovali p\u0159\u00edze\u0148 Va\u0159men\u016fm, jejich\u017e kulin\u00e1\u0159sk\u00e9 d\u00edlo neslo n\u00e1zev \u201egul\u00e1\u0161, kter\u00fd nezbyde\u201c a lid\u00e9 je ohodnotili jako nejlep\u0161\u00ed. Z\u00edskali tak \u0158\u00e1d zlat\u00e9 va\u0159e\u010dky. \u0158\u00e1d st\u0159\u00edbrn\u00e9 va\u0159e\u010dky obdr\u017eel Oran\u017eov\u00fd t\u00fdm a \u0158\u00e1d bronzov\u00e9 va\u0159e\u010dky pat\u0159il Senior t\u00fdmu.<\/p>\n

-mha-<\/b><\/p>\n","protected":false},"excerpt":{"rendered":"

Um\u00edchat z ingredienc\u00ed v titulku skv\u011blou akci, kter\u00e1 se v Blansku stala tradic\u00ed, nebylo v\u016fbec t\u011b\u017ek\u00e9. Uva\u0159it nejlep\u0161\u00ed kotl\u00edkov\u00fd gul\u00e1\u0161<\/p>\n","protected":false},"author":1,"featured_media":4507,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[5,7,25],"tags":[],"_links":{"self":[{"href":"https:\/\/www.monitor-bk.cz\/index.php?rest_route=\/wp\/v2\/posts\/4506"}],"collection":[{"href":"https:\/\/www.monitor-bk.cz\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.monitor-bk.cz\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.monitor-bk.cz\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.monitor-bk.cz\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=4506"}],"version-history":[{"count":1,"href":"https:\/\/www.monitor-bk.cz\/index.php?rest_route=\/wp\/v2\/posts\/4506\/revisions"}],"predecessor-version":[{"id":4508,"href":"https:\/\/www.monitor-bk.cz\/index.php?rest_route=\/wp\/v2\/posts\/4506\/revisions\/4508"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.monitor-bk.cz\/index.php?rest_route=\/wp\/v2\/media\/4507"}],"wp:attachment":[{"href":"https:\/\/www.monitor-bk.cz\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=4506"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.monitor-bk.cz\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=4506"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.monitor-bk.cz\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=4506"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}