{"id":65,"date":"2015-07-01T12:34:15","date_gmt":"2015-07-01T10:34:15","guid":{"rendered":"http:\/\/stanicek.com\/wordpress\/kucharka\/?p=65"},"modified":"2023-10-13T02:42:55","modified_gmt":"2023-10-13T00:42:55","slug":"chili-con-carne","status":"publish","type":"post","link":"https:\/\/pixy.cz\/kucharka\/chili-con-carne\/","title":{"rendered":"Chili con carne"},"content":{"rendered":"<h3>Dlouh\u00e1 a ukecan\u00e1 verze<\/h3>\n<p>Na konci tohoto \u010dl\u00e1nku je je\u0161t\u011b jeden, na pr\u00e1ci mnohem jednodu\u0161\u0161\u00ed, ale na \u010das n\u00e1ro\u010dn\u011bj\u0161\u00ed recept, u kter\u00e9ho jsme doma nakonec skon\u010dili a u\u017e ho ani ned\u011bl\u00e1me jinak. Ale nejprve ten b\u011b\u017en\u011bj\u0161\u00ed a v\u0161eobecn\u011b zn\u00e1m\u011bj\u0161\u00ed postup. Ten d\u00e1 v\u00edc pr\u00e1ce, ale pokud m\u00e1me p\u0159edem uva\u0159en\u00e9 fazole, je chili hotov\u00e9 do hodiny.<\/p>\n<ul>\n<li>olej<\/li>\n<li>1 velk\u00e1 cibule<\/li>\n<li>1 \u010derstv\u00e1 \u010derven\u00e1 nebo \u017elut\u00e1 paprika<\/li>\n<li>2 strou\u017eky \u010desneku (podle s\u00edly, slab\u0161\u00edho \u010desneku rad\u011bji v\u00edce)<\/li>\n<li>podle chuti p\u00e1liv\u00e9 chilli \u2013 su\u0161en\u00e9 nebo \u010derstv\u00e9 pokr\u00e1jen\u00e9 chilli papri\u010dky, jalape\u0148os atd. Pro opravdu ostrou verzi a\u017e\u00a0vrchovatou l\u017e\u00edci, pro nep\u00e1livou verzi naopak \u00fapln\u011b\u00a0vynech\u00e1me.<\/li>\n<li>1 l\u017e\u00edce mlet\u00e9 sladk\u00e9 papriky<\/li>\n<li>1 l\u017e\u00edce <strong>\u0159\u00edmsk\u00e9ho<\/strong> km\u00ednu (lze cel\u00fd i mlet\u00fd)<\/li>\n<li>\u00bd a\u017e 1 l\u017e\u00edce mlet\u00e9ho koriandru (voliteln\u011b)<\/li>\n<li>500\u2009 g mlet\u00e9ho hov\u011bz\u00edho masa<\/li>\n<li>300 ml hov\u011bz\u00edho v\u00fdvaru \u2014 nebo 1 kostka instantn\u00edho (kvalitn\u00ed bez glutam\u00e1tu) do 300 ml vody<\/li>\n<li>400 \u2009g konzervovan\u00fdch raj\u010dat<\/li>\n<li>\u00bd a\u017e 1 l\u017e\u00edce su\u0161en\u00e9ho oregana<\/li>\n<li>2 l\u017ei\u010dky raj\u010datov\u00e9ho protlaku<\/li>\n<li>400\u2009 g uva\u0159en\u00fdch (= 160 g such\u00fdch) nebo sterilovan\u00fdch \u010derven\u00fdch fazol\u00ed<\/li>\n<li>s\u016fl a \u010derstv\u011b mlet\u00fd pep\u0159<\/li>\n<li>\u010derstv\u00e1 koriandrov\u00e1 na\u0165, p\u0159\u00edp. aspo\u0148 listov\u00e1 petr\u017eel<\/li>\n<li>tipy na vylep\u0161en\u00ed: l\u017e\u00edce cukru nebo kosti\u010dka tmav\u00e9 \u010dokol\u00e1dy, \u0161petka sko\u0159ice<\/li>\n<\/ul>\n<p>Pozn.: l\u017e\u00edce\u00a0= pol\u00e9vkov\u00e1 (velk\u00e1), l\u017ei\u010dka = k\u00e1vov\u00e1 (mal\u00e1), <a href=\"https:\/\/cs.wikipedia.org\/wiki\/%C5%A0abrej_km%C3%ADnovit%C3%BD\">\u0159\u00edmsk\u00fd km\u00edn (cumin)<\/a> je n\u011bco \u00fapln\u011b jin\u00e9ho ne\u017e oby\u010dejn\u00fd km\u00edn!<\/p>\n<ol>\n<li>Pokud nepou\u017e\u00edv\u00e1me konzervu, uva\u0159\u00edme si p\u0159edem fazole. Kdy\u017e se p\u0159edem namo\u010d\u00ed (p\u00e1r hodin, nejl\u00e9pe p\u0159es noc), uva\u0159\u00ed se rychleji. A\u0165 u\u017e se nam\u00e1\u010dely nebo ne, tak je propl\u00e1chneme a uva\u0159\u00edme v \u010dist\u00e9 vod\u011b. Klidn\u011b m\u016f\u017eeme rovnou osolit \u2013 to, \u017ee se lu\u0161t\u011bniny nesm\u00ed p\u0159edem solit, jinak ztvrdnou, je jen zako\u0159en\u011bn\u00e1 f\u00e1ma. Osolen\u00e9 jsou dokonce o n\u011bco lep\u0161\u00ed a m\u00ed\u0148 se rozpadaj\u00ed. Va\u0159\u00edme\u00a0<strong>dlouho,<\/strong> fazole pot\u0159ebuj\u00ed do zm\u011bknut\u00ed 2\u20133 hodiny, v tlakov\u00e9m hrnci tak 45 minut.<\/li>\n<li>P\u0159iprav\u00edme si suroviny. Nakr\u00e1j\u00edme cibuli na v\u011bt\u0161\u00ed kostky zhruba o\u00a0p\u016flcentimetrov\u00e9 hran\u011b. Papriku rozp\u016fl\u00edme, zbav\u00edme j\u00e1d\u0159ince, opl\u00e1chneme a nasek\u00e1me na\u00a0p\u0159ibli\u017en\u011b centimetrov\u00e9 kostky. Nakonec oloupeme a pokr\u00e1j\u00edme \u010desnek a otev\u0159eme v\u0161echny konzervy, kter\u00e9 budeme pou\u017e\u00edvat. Pokud p\u0159ipravujeme v\u00fdvar z kostky, tak si\u00a0d\u00e1me va\u0159it vodu, aby se b\u011bhem n\u00e1sleduj\u00edc\u00edho sma\u017een\u00ed\u00a0v\u00fdvar stihl p\u0159ipravit.<\/li>\n<li>Postav\u00edme p\u00e1nev na st\u0159edn\u00ed plamen,\u00a0a nech\u00e1me dostate\u010dn\u011b\u00a0rozeh\u0159\u00e1t. Nalijeme do n\u00ed tenkou vrstvu oleje, vhod\u00edme cibuli a\u00a0za pravideln\u00e9ho m\u00edch\u00e1n\u00ed ji asi p\u011bt minut sma\u017e\u00edme. M\u011bla by zm\u011bknout a\u00a0zesklovat\u011bt. Pak p\u0159isyp\u00ademe \u010desnek, kosti\u010dky papriky, chilli, sladkou papriku a\u00a0km\u00edn. M\u016f\u017eeme p\u0159idat tak\u00e9 \u0161petku sko\u0159ice. Za st\u00e1l\u00e9ho m\u00edch\u00e1n\u00ed sma\u017e\u00edme je\u0161t\u011b p\u011bt minut, dokud se v\u0161echny v\u016fn\u011b p\u011bkn\u011b neprom\u00eds\u00ed.<\/li>\n<li><b>Ztlum\u00edme trochu teplotu<\/b>, p\u0159id\u00e1me do p\u00e1nve mlet\u00e9 maso a\u00a0va\u0159e\u010dkou se ho sna\u017e\u00edme rozd\u011blit na co nejmen\u0161\u00ed kousky (olej s\u00a0cibul\u00ed a\u00a0ko\u0159en\u00edm m\u016f\u017ee\u00a0trochu prskat). Asi p\u011bt minut rychle m\u00edch\u00e1me tak, aby se maso rozd\u011blilo do hrudek a\u00a0bylo stejnom\u011brn\u011b ope\u010den\u00e9. Udr\u017eujeme st\u0159edn\u00ed plamen \u2013 maso by m\u011blo b\u00fdt dok\u0159upava usma\u017een\u00e9, nikoli du\u0161en\u00e9. Jestli\u017ee va\u0159\u00edme\u00a0v\u011bt\u0161\u00ed mno\u017estv\u00ed najednou, je lep\u0161\u00ed maso osma\u017eit zvl\u00e1\u0161\u0165 vedle na velk\u00e9 p\u00e1nvi, p\u0159\u00edpadn\u011b po \u010d\u00e1stech. Pokud ho d\u00e1me velkou vrstvu, brzo za\u010dne\u00a0pou\u0161t\u011bt \u0161\u0165\u00e1vu a m\u00edsto sma\u017een\u00ed se bude dusit.<\/li>\n<li>Na \u0159ad\u011b je om\u00e1\u010dka. Do p\u00e1nve p\u0159ilejeme v\u00fdvar\u00a0a\u00a0konzervovan\u00e1 raj\u010data. Potom p\u0159isypene major\u00e1nku\/oregano, cukr, s\u016fl a\u00a0pep\u0159. Na z\u00e1v\u011br p\u0159id\u00e1me raj\u010datov\u00fd protlak a\u00a0v\u0161echno znovu\u00a0d\u016fkladn\u011b prom\u00edch\u00e1me.<\/li>\n<li>Maso podus\u00edme s\u00a0om\u00e1\u010dkou. P\u0159ivedeme sm\u011bs k\u00a0varu, zam\u00edch\u00e1me a\u00a0p\u0159iklop\u00edme pokli\u010dkou. St\u00e1hneme teplotu na minimum\u00a0a\u00a0nech\u00e1me v\u0161echno dvacet minut probubl\u00e1vat. Ob\u010das zam\u00edch\u00e1me a\u00a0zkontrolujeme, jestli se om\u00e1\u010dka nep\u0159ichyt\u00e1v\u00e1 nebo zda se p\u0159\u00edli\u0161 neodpa\u0159ila. Pokud ano, p\u0159id\u00e1me tro\u0161ku vody a\u00a0pod\u00edv\u00e1me se, jestli jsme opravdu ztlumili plamen na minimum. Spr\u00e1vn\u011b podu\u0161en\u00e9 chili con carne by m\u011blo b\u00fdt hust\u00e9 a\u00a0\u0161\u0165avnat\u00e9.<\/li>\n<li>Nakonec p\u0159id\u00e1me posekan\u00fd koriandr a fazole. Fazole nejprve slijeme p\u0159es cedn\u00edk a\u00a0p\u0159id\u00e1me do p\u00e1nve jen samotn\u00e9 fazole bez tekutiny. Znovu p\u0159ivedeme k\u00a0varu a\u00a0je\u0161t\u011b deset minut pova\u0159\u00edme. Jestli se om\u00e1\u010dka zd\u00e1 p\u0159\u00edli\u0161 hust\u00e1, p\u0159ilijeme trochu vody. Ochutn\u00e1me a\u00a0podle pot\u0159eby doko\u0159en\u00edme; je pravd\u011bpodobn\u00e9, \u017ee j\u00eddlo bude pot\u0159ebovat v\u00edc soli a\u00a0pep\u0159e, ne\u017e jsme \u010dekali. Potom u\u017e jenom odklopit pokli\u010dku a\u00a0nechat chili con carne aspo\u0148 deset minut odst\u00e1t. Vydr\u017ete to \u2013 je to opravdu d\u016fle\u017eit\u00e9, aby se chut\u011b rozlo\u017eily a\u00a0maso nas\u00e1klo v\u0161echny v\u016fn\u011b.<\/li>\n<\/ol>\n<p>Pod\u00e1v\u00e1me obvykle s <a href=\"http:\/\/stanicek.com\/wordpress\/kucharka\/varena-ryze\/\">va\u0159enou r\u00fd\u017e\u00ed<\/a> (nejl\u00e9pe basmati). P\u0159i pod\u00e1v\u00e1n\u00ed\u00a0lze ka\u017edou porci je\u0161t\u011b\u00a0posypat sekan\u00fdm koriandrem a doplnit l\u017e\u00edc\u00ed zakysan\u00e9 smetany.<\/p>\n<p><strong>Tip:\u00a0<\/strong>Chu\u0165 chili pozvedne kousek\u00a0tmav\u00e9 \u010dokol\u00e1dy. Sta\u010d\u00ed, kdy\u017e m\u00edsto l\u017e\u00edce cukru p\u0159id\u00e1me do hrnce z\u00e1rove\u0148 s\u00a0fazolemi jeden nebo dva \u010dtvere\u010dky. Ale pozor, nesm\u00edme\u00a0to p\u0159ehnat, aby typick\u00e9 masit\u00e9 j\u00eddlo nez\u00edskalo \u010dokol\u00e1dovou p\u0159\u00edchu\u0165.<\/p>\n<p>Krom\u011b fazol\u00ed m\u016f\u017eeme do chili d\u00e1t t\u0159eba i cizrnu nebo kuku\u0159ici. Do z\u00e1kladu se d\u00e1 d\u00e1t tak\u00e9 nadrobno pokr\u00e1jen\u00e1 mrkev a \u0159ap\u00edkat\u00fd celer (sma\u017e\u00edme jako prvn\u00ed, je\u0161t\u011b p\u0159ed cibul\u00ed).<\/p>\n<p>Pokud m\u00e1me dost \u010dasu, m\u016f\u017eeme chili con carne p\u0159ipravit ne z mlet\u00e9ho, ale z nakr\u00e1jen\u00fdch\u00a0kostek hov\u011bz\u00edho masa. V\u00fdsledek je mnohem lep\u0161\u00ed, ale taky mnohem pracn\u011bj\u0161\u00ed \u2013 s du\u0161en\u00edm masa mus\u00edme postupovat podobn\u011b jako u <a href=\"http:\/\/stanicek.com\/wordpress\/kucharka\/gulas\/\">gul\u00e1\u0161e<\/a>.<\/p>\n<h3>Stru\u010dn\u00e1 a rychl\u00e1 verze<\/h3>\n<p>\u017d\u00e1dn\u00e9 extra sma\u017een\u00ed, dlouh\u00e9 m\u00edch\u00e1n\u00ed, chili jednodu\u0161e jako <a href=\"http:\/\/the99centchef.blogspot.com\/2016\/05\/homemade-beef-and-beans-chili.html\">eintopf z jednoho hrnce<\/a>. Ide\u00e1ln\u011b pou\u017e\u00edt kli\u017eku jako na gul\u00e1\u0161, v\u0161echno nakr\u00e1jet, nah\u00e1zet do hrnce a na p\u00e1r hodin na to zapomenout. Ide\u00e1ln\u00ed pro pomal\u00fd hrnec.\u00a0<\/p>\n\n\n<ul class=\"recept wp-block-list\"><li>P\u0159\u00edprava, v\u0161echno rovnou h\u00e1zej do hrnce:<ul><li>Nakr\u00e1jej <strong>maso<\/strong>, ide\u00e1ln\u011b hov\u011bz\u00ed kli\u017eku, p\u0159\u00edp. krk, v krajn\u00edm p\u0159\u00edpad\u011b cokoli, i mlet\u00e9. Kdy\u017e ale se\u017eene\u0161 nakr\u00e1jenou kli\u017eku i morkovou kost\u00ed, <em>ossobucco<\/em>, tak je to ide\u00e1l. Velikost kousk\u016f podle chuti.<\/li><li>Nakr\u00e1jej p\u00e1r <strong>paprik<\/strong> na nudli\u010dky nebo jin\u00e9 men\u0161\u00ed kousky, p\u0159\u00edp. i <strong>chilli papri\u010dky<\/strong> podle chuti \u2013 m\u016f\u017ee to b\u00fdt vra\u017eedn\u011b ohniv\u00e9 i zcela nep\u00e1liv\u00e9, jak chce\u0161.<\/li><li>Nakr\u00e1jej <strong>cibuli<\/strong>, cca 1 st\u0159edn\u00ed na p\u016fl kila masa.<\/li><li>Nakr\u00e1jej nebo rozma\u010dkej p\u00e1r strou\u017ek\u016f <strong>\u010desneku<\/strong>.<\/li><li>P\u0159iho\u010f (such\u00e9) <strong>fazole<\/strong>, cca 1 hrnek na p\u016fl kila masa. Anebo v\u00edc \u010di m\u00ed\u0148 podle chuti.<\/li><li>Sm\u011bs <strong>ko\u0159en\u00ed<\/strong> \u2013 na p\u016fl kila masa cca:<ul><li>vrchovat\u00e1 l\u017ei\u010dka soli<\/li><li>l\u017ei\u010dka \u0159\u00edmsk\u00e9ho km\u00ednu <em>(cumin)<\/em><\/li><li>l\u017ei\u010dka a v\u00edc sladk\u00e9\/uzen\u00e9\/p\u00e1liv\u00e9 papriky, jak chce\u0161<\/li><li>podle chuti chilli a pep\u0159<\/li><li>l\u017ei\u010dka oregana<\/li><li>d\u00e1l m\u016f\u017ee\u0161 d\u00e1t koriandr, mletou ho\u0159\u010dici i n\u011bjak\u00fd vo\u0148av\u00fd ko\u0159en\u00ed (sko\u0159ice, bady\u00e1n, kardamom)<\/li><\/ul><\/li><li>P\u0159idat <strong>raj\u010datovou passatu <\/strong>nebo<strong> raj\u010data v plechovce<\/strong>, cca jedna plechovka na p\u016fl kilo masa. Nebo jedna velk\u00e1 fla\u0161ka passaty na kilo. Plus m\u00ednus, m\u00ed\u0148 ani v\u00edc nevad\u00ed.<\/li><li>P\u0159idej <strong>vodu<\/strong>, aby to v\u0161echno plavalo. Celkem cca 3x v\u00edc vody ne\u017e fazol\u00ed. Tak\u017ee jestli tam \u0161el 1&nbsp;hrnek fazol\u00ed, p\u0159idej 3 hrnky vody. Ale i pokud ned\u00e1v\u00e1\u0161 fazole v\u016fbec, mus\u00ed tam n\u011bjak\u00e1 voda p\u0159ij\u00edt, aby bylo v\u0161echno pono\u0159en\u00fd.<\/li><\/ul><\/li><li>Va\u0159en\u00ed se d\u011bje samo. Pomal\u00fd (multifunk\u010dn\u00ed) hrnec na 8\u201312 hodin. Nejd\u0159\u00edv je ale pot\u0159eba to p\u0159iv\u00e9st do varu, vypnout a teprve pak to zaklopit, zapnout pomal\u00e9 va\u0159en\u00ed a j\u00edt od toho. Zapnout r\u00e1no a m\u00edt ve\u010de\u0159i nebo nechat d\u011blat p\u0159es noc.<ul><li>Kdo nem\u00e1 pomal\u00fd hrnec, uvede to do varu v norm\u00e1ln\u00edm hrnci a nech\u00e1 na plotn\u011b na opravdu n\u00edzk\u00fd stupe\u0148 nebo vraz\u00ed do trouby na 85 \u00b0C. Nem\u011blo by to bublat, jen pomalinku t\u00e1hnout. Akor\u00e1t se to pak mus\u00ed ob\u010das m\u00edchat, se\u017eere to o dost v\u00edc energie a spor\u00e1ky a trouby se r\u00e1dy po p\u00e1r hodin\u00e1ch samy vyp\u00ednaj\u00ed, bacha na to.<\/li><\/ul><\/li><li>Hotov\u00fd chili je pot\u0159eba n\u011bkdy dosolit a jinak dochutit, ale v\u011bt\u0161inou ani to ne. Rej\u017ei, nab\u011bra\u010dku a jde se na to. Fraje\u0159i na to je\u0161t\u011b nastrouhaj\u00ed \u010dedar, nakr\u00e1j\u00ed cibuli, dal\u0161\u00ed chilli, zelen\u00fd koriandr, nachos atd. ale n\u00e1m ostatn\u00edm sta\u010d\u00ed jen l\u017e\u00edce. <\/li><\/ul>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1200\" height=\"740\" src=\"https:\/\/pixy.cz\/kucharka\/wp-content\/uploads\/2023\/10\/1695591051-04112-1200x740.jpeg\" alt=\"\" class=\"wp-image-374\" srcset=\"https:\/\/pixy.cz\/kucharka\/wp-content\/uploads\/2023\/10\/1695591051-04112-1200x740.jpeg 1200w, https:\/\/pixy.cz\/kucharka\/wp-content\/uploads\/2023\/10\/1695591051-04112-640x395.jpeg 640w, https:\/\/pixy.cz\/kucharka\/wp-content\/uploads\/2023\/10\/1695591051-04112-768x473.jpeg 768w, https:\/\/pixy.cz\/kucharka\/wp-content\/uploads\/2023\/10\/1695591051-04112.jpeg 1280w\" sizes=\"auto, (max-width: 1200px) 100vw, 1200px\" \/><figcaption><em>Ossobuco, za chv\u00edli skon\u010d\u00ed pokr\u00e1jen\u00e9 v hrnci, kosti taky (morek uprost\u0159ed je m\u0148amka). Vlevo vzadu se kr\u010d\u00ed skleni\u010dka ajvaru (paprikovo-lilkov\u00e1 pasta), kter\u00fd se tam taky skv\u011ble hod\u00ed.<\/em><\/figcaption><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1200\" height=\"900\" src=\"https:\/\/pixy.cz\/kucharka\/wp-content\/uploads\/2023\/10\/1695591096-5fc28-1200x900.jpeg\" alt=\"\" class=\"wp-image-375\" srcset=\"https:\/\/pixy.cz\/kucharka\/wp-content\/uploads\/2023\/10\/1695591096-5fc28-1200x900.jpeg 1200w, https:\/\/pixy.cz\/kucharka\/wp-content\/uploads\/2023\/10\/1695591096-5fc28-640x480.jpeg 640w, https:\/\/pixy.cz\/kucharka\/wp-content\/uploads\/2023\/10\/1695591096-5fc28-768x576.jpeg 768w, https:\/\/pixy.cz\/kucharka\/wp-content\/uploads\/2023\/10\/1695591096-5fc28.jpeg 1280w\" sizes=\"auto, (max-width: 1200px) 100vw, 1200px\" \/><figcaption><em>V\u00fdsledek, v\u00fdjime\u010dn\u011b vytun\u011bn\u00fd \u010dedarem, cibul\u00ed a koriandrem<\/em><\/figcaption><\/figure>\n\n\n\n<p>Jazykov\u00e1 pozn\u00e1mka: <strong>chili<\/strong>&nbsp;(con carne) je j\u00eddlo, <strong>chilli<\/strong> jsou p\u00e1liv\u00e9 papri\u010dky, dv\u011b r\u016fzn\u00e1 slova s r\u016fzn\u00fdm p\u016fvodem.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Dlouh\u00e1 a ukecan\u00e1 verze Na konci tohoto \u010dl\u00e1nku je je\u0161t\u011b jeden, na pr\u00e1ci mnohem jednodu\u0161\u0161\u00ed, ale na \u010das n\u00e1ro\u010dn\u011bj\u0161\u00ed recept, u kter\u00e9ho jsme doma nakonec skon\u010dili a u\u017e ho ani ned\u011bl\u00e1me jinak. Ale nejprve ten b\u011b\u017en\u011bj\u0161\u00ed a v\u0161eobecn\u011b zn\u00e1m\u011bj\u0161\u00ed postup. Ten d\u00e1 v\u00edc pr\u00e1ce, ale pokud m\u00e1me p\u0159edem uva\u0159en\u00e9 fazole, je chili hotov\u00e9 do hodiny. [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":66,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[7,14,16,18,21,23,26,29,32],"class_list":["post-65","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-hlavni-chody","tag-americka","tag-duseni","tag-fazole","tag-hovezi","tag-lusteniny","tag-mlete-maso","tag-paprika","tag-pikantni","tag-ryze"],"_links":{"self":[{"href":"https:\/\/pixy.cz\/kucharka\/wp-json\/wp\/v2\/posts\/65","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/pixy.cz\/kucharka\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/pixy.cz\/kucharka\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/pixy.cz\/kucharka\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/pixy.cz\/kucharka\/wp-json\/wp\/v2\/comments?post=65"}],"version-history":[{"count":14,"href":"https:\/\/pixy.cz\/kucharka\/wp-json\/wp\/v2\/posts\/65\/revisions"}],"predecessor-version":[{"id":381,"href":"https:\/\/pixy.cz\/kucharka\/wp-json\/wp\/v2\/posts\/65\/revisions\/381"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/pixy.cz\/kucharka\/wp-json\/wp\/v2\/media\/66"}],"wp:attachment":[{"href":"https:\/\/pixy.cz\/kucharka\/wp-json\/wp\/v2\/media?parent=65"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/pixy.cz\/kucharka\/wp-json\/wp\/v2\/categories?post=65"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/pixy.cz\/kucharka\/wp-json\/wp\/v2\/tags?post=65"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}