Kr\u00e9mov\u00e1 ja\u010dmenn\u00e1 polievka<\/strong><\/p>\n(druh\u00fd chod, prv\u00e1 trieda)<\/strong><\/p>\nPotrebujeme:<\/strong> 1 ly\u017eicu rastlinn\u00e9ho oleja, \u00bc \u0161\u00e1lky najemno nakr\u00e1janej slaniny, 2 mrkvy, 2 stonky zeleru, 2 cibule, 2 str\u00fa\u010diky cesnaku, 1 bobkov\u00fd list, ly\u017eicu nasekanej petr\u017elenovej v\u0148ate, \u010dierne korenie, 1 \u0161\u00e1lku ja\u010dme\u0148a, 7 \u0161\u00e1lok hov\u00e4dzieho v\u00fdvaru, 1 \u0161\u00e1lku \u0161\u013eaha\u010dkovej smotany, limetkov\u00fa \u0161\u0165avu, so\u013e, korenie, (whisky, ly\u017eicu \u010derven\u00e9ho v\u00ednneho octu – m\u00f4\u017eete vynecha\u0165).<\/p>\nPostup:<\/strong>\u00a0 Na oleji osma\u017e\u00edme na jemno nakr\u00e1jan\u00fa cibu\u013eu a\u00a0na tomto z\u00e1klade podus\u00edme slaninku. Prid\u00e1me pretla\u010den\u00fd cesnak, so\u013e, korenie a\u00a0petr\u017elenov\u00fa v\u0148a\u0165, do z\u00e1kladu vlo\u017e\u00edme na drobno pokr\u00e1jan\u00fa mrkvu, zeler, ja\u010dme\u0148 a\u00a0bobkov\u00fd list a v\u0161etko zalejeme v\u00fdvarom. Privedieme k\u00a0varu a\u00a0potom na miernom ohni dus\u00edme dovtedy, k\u00fdm ja\u010dme\u0148 nezm\u00e4kne. Ke\u010f je ja\u010dme\u0148 i\u00a0v\u0161etka zelenina m\u00e4kk\u00e1, prid\u00e1me \u0161\u013eaha\u010dkov\u00fa smotanu. Dochut\u00edme so\u013eou alebo koren\u00edm a\u00a0na z\u00e1ver aj limetkovou \u0161\u0165avou. Polievku m\u00f4\u017eeme rozmixova\u0165 na takmer hladk\u00fd kr\u00e9m a\u00a0dochuti\u0165 p\u00e1r kvapkami whisky a\u00a0\u010derven\u00e9ho v\u00ednneho octu.<\/p>\n <\/p>\n
Miesta, kde to \u017eilo. A pilo!<\/strong><\/p>\nNa lodi bolo zop\u00e1r miest, o\u00a0ktor\u00fdch sa cestuj\u00facim na spodnej palube ani nesn\u00edvalo. Patrila medzi ne aj \u00e0 la carte re\u0161taur\u00e1cia The Ritz, ur\u010den\u00e1 v\u00fdsostne pre cestuj\u00facich prvou triedou. \u0160\u00e9foval jej Luigi Gatti, mana\u017e\u00e9r toho \u010dasu jednej z\u00a0najlep\u0161\u00edch lond\u00fdnskych re\u0161taur\u00e1ci\u00ed, ktor\u00e9ho filozofiou bolo: z\u00e1kazn\u00edk m\u00e1 v\u017edy pravdu a\u00a0ka\u017ed\u00fd jeho rozmar alebo \u017eelanie je n\u00e1m rozkazom! N\u00e1dhern\u00fd priestor, dekorovan\u00fd v\u00a0\u0161t\u00fdle \u013dudov\u00edta XVI., osvieten\u00fd kri\u0161t\u00e1\u013eov\u00fdmi lustrami a\u00a0pokryt\u00fd \u0165a\u017ek\u00fdmi kobercami, pon\u00fakal int\u00edmny gurm\u00e1nsky z\u00e1\u017eitok, serv\u00edrovan\u00fd na vz\u00e1cnych porcel\u00e1nov\u00fdch tanieroch. Jedlo nebolo v\u00a0cene l\u00edstka, platilo sa za\u0148 navy\u0161e, no za pr\u00edplatok si mohli roz\u0161afn\u00e9 pani\u010dky a\u00a0ich p\u00e1nsky sprievod \u017eela\u0165 v\u00a0\u010dase od \u00f4smej r\u00e1na do jeden\u00e1stej pred polnocou \u010doko\u013evek. \u0160trngali pr\u00edbormi, zvonili pln\u00fdmi poh\u00e1rmi a\u00a0ich hrdlami sa potokom lialo vz\u00e1cne v\u00edno a\u00a0\u0161ampansk\u00e9, verm\u00fat, ko\u0148ak, brandy, whisky a\u00a0mimoriadne ob\u013e\u00faben\u00fd pun\u010d Romaine, namixovan\u00fd z\u00a0chut\u00ed citr\u00f3nov, rumu a\u00a0\u0161ampansk\u00e9ho. Mimochodom, v\u00a0s\u00favislosti s\u00a0Titanicom a\u00a0\u0161ampansk\u00fdm sa naj\u010dastej\u0161ie spom\u00ednaj\u00fa zna\u010dky Mo\u00ebt & Chandon a Heidsieck, no povr\u00e1va sa, \u017ee medzi debni\u010dkami s\u00a0v\u00ednom sa v\u00a0podpalub\u00ed viezli aj v\u00edna a\u00a0sekty slovenskej zna\u010dky Chateau Palugyay (Palugyayovcom sa v\u00a0u\u017e v\u00a0tom \u010dase mimoriadne darilo a\u00a0ich sekt sa ocitol na v\u00fdznamn\u00fdch eur\u00f3pskych dvoroch, ale aj v\u00a0Mexiku, Japonsku, USA \u010di Austr\u00e1lii; ako jedin\u00e9 v\u00edno z Rak\u00fasko-Uhorska sa vtedy pilo Chateau Palugyay aj na palub\u00e1ch z\u00e1morsk\u00fdch lod\u00ed).<\/p>\n
Na dobr\u00fa k\u00e1vu sa chodilo do Caf\u00e9 Verandah na palube A, priamo za faj\u010diar\u0148ou prvej triedy. V\u00fdzorom pripom\u00ednala pouli\u010dn\u00e9 kaviarni\u010dky anglick\u00e9ho vidieka, vkusne zariaden\u00e9 bielym pr\u00faten\u00fdm n\u00e1bytkom, kvetmi a\u00a0palmami. Dva metre vysok\u00e9 obl\u00fakovit\u00e9 okn\u00e1 zdobil bronzov\u00fd r\u00e1m a\u00a0prep\u00fa\u0161\u0165ali dnu dostatok svetla. Kaviare\u0148 Verandah sa delila na dve \u010dasti, pri\u010dom vo faj\u010diarskej prebiehala vo\u013en\u00e1 debata a\u00a0hustol dym, zatia\u013e \u010do v\u00a0nefaj\u010diarskej si spravili svoj \u201ek\u00fatik na hranie\u201c matky s\u00a0mal\u00fdmi de\u0165mi. Caf\u00e9 Parisien bola zariaden\u00e1 v\u00a0podobnom \u0161t\u00fdle, av\u0161ak vyh\u013ead\u00e1vali ju najm\u00e4 mlad\u00ed dospel\u00ed.<\/p>\n
<\/p>\n
Po\u0161\u00edrovan\u00fd losos s\u00a0om\u00e1\u010dkou Mousseline<\/strong><\/p>\n(tret\u00ed chod, I. trieda)<\/strong><\/p>\nPotrebujeme:<\/strong> 6 \u0161\u00e1lok v\u00fdvaru Court Bouillon, 6 pl\u00e1tkov lososa, uhorku, \u010derstv\u00fd k\u00f4por.<\/p>\nNa v\u00fdvar Court Bouillon:<\/strong> Zv\u00e4zok \u010derstvej petr\u017elenovej v\u0148ate, 6 vetvi\u010diek tymianu, 2 bobkov\u00e9 listy, 5 litrov vody, 1 \u0161\u00e1lku bieleho v\u00edna, 1 najemno nakr\u00e1jan\u00fa cibu\u013eu, 500g na drobno nasekanej mrkvy, tri na drobno nasekan\u00e9 petr\u017eleny, so\u013e, \u010dierne korenie.<\/p>\nNa om\u00e1\u010dku Mousseline: <\/strong>\u00bd \u0161\u00e1lky \u0161\u013eaha\u010dkovej smotany, 3 \u017e\u013atky, 2 ly\u017eice citr\u00f3novej \u0161\u0165avy, \u0161\u00e1lku nesolen\u00e9ho oby\u010dajn\u00e9ho masla, so\u013e, biele korenie, k\u00f4por.<\/p>\nPostup:<\/strong> Vo ve\u013ekom hrnci si priprav\u00edme v\u00fdvar Court Bouillon tak, \u017ee v\u00a0\u0148om spoj\u00edme v\u0161etky pr\u00edsady a\u00a0privedieme k\u00a0varu. Zn\u00ed\u017eime teplotu a\u00a0nech\u00e1me vari\u0165 cca 50 min\u00fat, pri\u010dom ob\u010das z\u00a0hladiny pozbierame penu. V\u00fdvar prelejeme cez sitko a\u00a0hne\u010f pou\u017eijeme (m\u00f4\u017eeme ho v\u0161ak necha\u0165 vychladn\u00fa\u0165 a\u00a0pou\u017ei\u0165 nesk\u00f4r; v\u00a0chladni\u010dke vydr\u017e\u00ed t\u00fd\u017ede\u0148). V\u00fdvar privedieme v\u00a0hrnci tesne pod bod varu. Vlo\u017e\u00edme do\u0148 pl\u00e1tky lososa a\u00a0var\u00edme (pri hr\u00fabke ryby 3 cm asi 10 min\u00fat), a\u017e k\u00fdm nie s\u00fa ru\u017eov\u00e9 aj v\u00a0strede. Vyberieme lososa z\u00a0v\u00fdvaru dierovanou nabera\u010dkou a\u00a0nech\u00e1me vychladn\u00fa\u0165 na izbov\u00fa teplotu. Zatia\u013e si priprav\u00edme om\u00e1\u010dku Mousseline: vy\u0161\u013eah\u00e1me tuh\u00fa \u0161\u013eaha\u010dku. Na panvi\u010dke rozpust\u00edme maslo, a\u017e k\u00fdm nie je penist\u00e9. \u017d\u013atky a\u00a0citr\u00f3nov\u00fa \u0161\u0165avu vlejeme do mix\u00e9ra a\u00a0na najvy\u0161\u0161ej r\u00fdchlosti spoj\u00edme do hladkej zmesi. Po kvapk\u00e1ch prilievame hor\u00face maslo dovtedy, k\u00fdm sa nevytvor\u00ed hust\u00e1 om\u00e1\u010dka. Om\u00e1\u010dku prelejeme do panvi\u010dky a\u00a0na n\u00edzkej teplote do nej vmie\u0161ame \u0161\u013eaha\u010dku. Mie\u0161ame, k\u00fdm nie je \u013eahk\u00e1 a\u00a0hladk\u00e1. Dochut\u00edme so\u013eou, bielym koren\u00edm a\u00a0k\u00f4prom. Po\u0161\u00edrovan\u00e9ho lososa prelejeme jemne vychladnutou om\u00e1\u010dkou a\u00a0na tanieri dozdob\u00edme k\u00f4prom a\u00a0\u010derstvou uhorkou.<\/p>\n <\/p>\n
Jah\u0148acie s\u00a0m\u00e4tovou om\u00e1\u010dkou<\/strong><\/p>\n(piaty chod, I. trieda)<\/strong><\/p>\nPotrebujeme:<\/strong> Jah\u0148acie stehno, 2 str\u00fa\u010diky cesnaku, 3 ly\u017eice olivov\u00e9ho oleja, 2 ly\u017eice \u010derstv\u00e9ho nasekan\u00e9ho rozmar\u00ednu, 1 ly\u017ei\u010dku dijonskej hor\u010dice, \u00bc \u0161\u00e1lky bieleho v\u00edna, mlet\u00e9 \u010dierne korenie, so\u013e.<\/p>\nNa m\u00e4tov\u00fa om\u00e1\u010dku:<\/strong> 2 na jemno nakr\u00e1jan\u00e9 \u0161alotky, \u00bc \u0161\u00e1lky bieleho v\u00edna, \u0161\u00e1lku kuracieho v\u00fdvaru, 2 ly\u017ei\u010dky jabl\u010dn\u00e9ho octu, ly\u017ei\u010dku kry\u0161t\u00e1lov\u00e9ho cukru, \u00bc \u0161\u00e1lky nasekanej \u010derstvej m\u00e4ty (alebo 1 ly\u017eicu su\u0161enej).<\/p>\nPostup:<\/strong> M\u00e4so zbav\u00edme chrupaviek a\u00a0prebyto\u010dn\u00e9ho tuku. Zmie\u0161ame spolu roztla\u010den\u00fd cesnak, olivov\u00fd olej, rozmar\u00edn, hor\u010dicu a\u00a0korenie, potrieme zmesou povrch jah\u0148aciny a\u00a0nech\u00e1me aspo\u0148 hodinu odle\u017ea\u0165 pri izbovej teplote (alebo 48 hod\u00edn v\u00a0chlade). Stehno vlo\u017e\u00edme do pek\u00e1\u010da. V\u00a0hrnci privedieme k\u00a0varu biele v\u00edno s\u00a0tro\u0161kou soli a\u00a0n\u00edm zalejeme m\u00e4so v\u00a0pek\u00e1\u010di. Pe\u010dieme 15 min\u00fat na 230 \u00b0C, potom teplotu zn\u00ed\u017eime na 180 \u00b0C a\u00a0pe\u010dieme do \u00fapln\u00e9ho zm\u00e4knutia. Pred pod\u00e1van\u00edm m\u00e4so z\u00a0pek\u00e1\u010da vyberieme a nech\u00e1me ho aspo\u0148 \u0161tvr\u0165 hodiny odpo\u010din\u00fa\u0165. V\u00fdpek z\u00a0m\u00e4sa vylejeme do panvice a\u00a0podus\u00edme v\u00a0\u0148om najemno nakr\u00e1jan\u00fa \u0161alotku. Ke\u010f zm\u00e4kne, prilejeme biele v\u00edno a\u00a0privedieme k\u00a0varu. Podlejeme kurac\u00edm v\u00fdvarom, ochut\u00edme octom a\u00a0kry\u0161t\u00e1lov\u00fdm cukrom a\u00a0za st\u00e1leho mie\u0161ania var\u00edme, k\u00fdm om\u00e1\u010dka nezhustne. Vmie\u0161ame m\u00e4tu a\u00a0odstav\u00edme. M\u00e4so pod\u00e1vame spolu s\u00a0om\u00e1\u010dkou, ozdob\u00edme ho l\u00edstkami m\u00e4ty alebo tenk\u00fdmi p\u00e1sikmi citr\u00f3novej k\u00f4ry.<\/p>\nK\u00a0piatemu chodu boli po\u010das \u201eposlednej ve\u010dere\u201c na Titanicu pod\u013ea jed\u00e1lneho l\u00edstku serv\u00edrovan\u00e9 do chrumkava ope\u010den\u00e9 \u201ez\u00e1mock\u00e9\u201c zemia\u010diky, zelen\u00fd hr\u00e1\u0161ok a\u00a0mrkva na smotane, ry\u017ea a\u00a0varen\u00e9 nov\u00e9 zemiaky.<\/p>\n
<\/p>\n
Posledn\u00e1 ve\u010dera<\/strong><\/p>\nPasa\u017eieri prvej triedy na Titanic nast\u00fapili s\u00a0pln\u00fdmi kuframi drah\u00fdch a\u00a0kr\u00e1snych \u0161iat. V\u00e4\u010d\u0161ina z\u00a0nich bola \u0161it\u00e1 na z\u00e1kazku v\u00a0Par\u00ed\u017ei, Lond\u00fdne alebo v\u00a0Spojen\u00fdch \u0161t\u00e1toch a\u00a0najpr\u00edhodnej\u0161ou udalos\u0165ou na ich \u201epredv\u00e1dzanie\u201c bola najsl\u00e1vnostnej\u0161ia \u010das\u0165 d\u0148a – ve\u010dera. D\u00e1my sa ponavliekali do ve\u010dern\u00fdch r\u00f3b, na ruky natiahli dlh\u00e9 biele rukavi\u010dky, obuli si ko\u017een\u00e9 alebo sat\u00e9nov\u00e9 top\u00e1nky a\u00a0do ruky vzali mal\u00fa kabelku, vej\u00e1r a\u00a0pre pr\u00edpad ochladenia aj \u0161\u00e1l. P\u00e1ni na t\u00fato pr\u00edle\u017eitos\u0165 nosili \u010dierny frak, bielu vesti\u010dku a\u00a0na krku mot\u00fdlik. V\u00a0kuchyni sa na eleganciu nedbalo tak, ako na v\u00fdkon a\u00a0\u0161ikovnos\u0165, \u010do hlavn\u00fd \u0161\u00e9fkuch\u00e1r Charles Proctor (hne\u010f po kapit\u00e1novi lode najlep\u0161ie platen\u00fd zamestnanec na palube) ocenil najm\u00e4 po\u010das pr\u00edpravy \u201eposlednej ve\u010dere\u201c. Mala to by\u0165 ok\u00e1zal\u00e1 oslava \u017eivota so v\u0161etk\u00fdm, \u010do k\u00a0tomu patr\u00ed, veci sa ale zrazu zvrtli in\u00fdm smerom…<\/p>\n
Nede\u013ea, 14. apr\u00edl 1912, 23,35. Taniere zo sl\u00e1vnostn\u00fdch chodov s\u00fa u\u017e spratan\u00e9, pri stoloch je v\u0161ak st\u00e1le \u017eivo. Hliadka na most\u00edku upiera o\u010di do tmy, aby skontrolovala, \u010di lodi ni\u010d neprek\u00e1\u017ea v\u00a0ceste. Vzduch je chladn\u00fd,\u00a0c\u00edti\u0165 v\u00a0\u0148om v\u00f4\u0148u Atlantiku, obloha pln\u00e1 hviezd akoby visela tesne nad sto\u017eiarmi. Hliadka nem\u00e1 \u010falekoh\u013eady, a\u00a0tak aj Frederick Fleet pri\u017em\u00fari o\u010di, aby mohol identifikova\u0165 ve\u013ek\u00fa tmav\u00fa hmotu, r\u00fdchlo sa bl\u00ed\u017eiacu k\u00a0lodi. \u201eM\u00f4j bo\u017ee!\u201c vykr\u00edkne a\u00a0o dvadsa\u0165 min\u00fat nesk\u00f4r si u\u017e kapit\u00e1n Smith uvedomuje, ak\u00fd osud Titanic neminie. \u013dud\u00ed za\u010d\u00edna ovl\u00e1da\u0165 panika a\u00a0strach. Okolo druhej hodiny rannej sa za\u010d\u00edna z\u00a0vody dv\u00edha\u0165 zadn\u00e1 \u010das\u0165 lode a\u00a0kr\u00e1tko na to pad\u00e1 predn\u00fd kom\u00edn. Titanic sa pon\u00e1ra do tmy a\u00a0ke\u010f sa jeho trup rozlom\u00ed na dve \u010dasti, predn\u00e1 r\u00fdchlo mizne pod hladinou. 15. apr\u00edla 2012 o\u00a02,20 r\u00e1no mizne v\u00a0Atlantiku aj druh\u00e1 \u010das\u0165 lode a\u00a0Titanic sa definit\u00edvne st\u00e1va minulos\u0165ou. Z\u00a02.228 cestuj\u00facich na Titanicu ich pre\u017eilo 705.<\/p>\n
<\/p>\n
![\"menu2\"](\"https:\/\/www.miaumagazin.sk\/home\/wp-content\/uploads\/2015\/10\/menu2-300x224.jpg\")
<\/a>Walfdorsk\u00fd puding<\/strong><\/p>\nPotrebujeme:<\/strong> 2 ve\u013ek\u00e9 jablk\u00e1 o\u010disten\u00e9 a\u00a0nahrubo nastr\u00fahan\u00e9, \u00bd \u0161\u00e1lky hrozienok, 2 ly\u017eice citr\u00f3novej \u0161\u0165avy, k\u00fasok z\u00e1zvoru, 1 PL masla, 1\/3 \u0161\u00e1lky kry\u0161t\u00e1lov\u00e9ho cukru, 2 \u0161\u00e1lky mlieka, 4 vy\u0161\u013eahan\u00e9 vaje\u010dn\u00e9 \u017e\u013atky, mu\u0161k\u00e1tov\u00fd orie\u0161ok, 1 ly\u017ei\u010dku vanilkov\u00e9ho extraktu, \u00bc \u0161\u00e1lky na panvici ope\u010den\u00fdch a\u00a0na polovice prepolen\u00fdch vla\u0161sk\u00fdch orechov.<\/p>\nPostup:<\/strong> Predhrejeme r\u00faru na 160 \u00b0C, zmie\u0161ame dohromady jablk\u00e1, hrozienka, citr\u00f3nov\u00fa \u0161\u0165avu a\u00a0trochu nastr\u00fahan\u00e9ho z\u00e1zvoru. Na panvici rozpust\u00edme maslo, prid\u00e1me jablkov\u00fa zmes a\u00a0nieko\u013eko min\u00fat dus\u00edme. Vmie\u0161ame 2 ly\u017eice cukru a\u00a0mie\u0161ame, k\u00fdm jablk\u00e1 skaramelizuj\u00fa. Zmes rozdel\u00edme do vymasten\u00fdch misiek alebo \u0161\u00e1lok. Do hrnca nalejeme mlieko a\u00a0na spor\u00e1ku zohrievame, k\u00fdm sa na okraji netvoria bublinky. Tepl\u00e9 prid\u00e1me k\u00a0vaje\u010dn\u00fdm \u017e\u013atkom a\u00a0intenz\u00edvne \u0161\u013eah\u00e1me, prid\u00e1me aj zvy\u0161ok kry\u0161t\u00e1lov\u00e9ho cukru a\u00a0pokra\u010dujeme v\u00a0\u0161\u013eahan\u00ed, k\u00fdm zmes neza\u010dne hustn\u00fa\u0165. Prid\u00e1me mu\u0161k\u00e1tov\u00fd orie\u0161ok, vanilkov\u00fd extrakt a\u00a0dobre premie\u0161ame. Zalejeme jablk\u00e1 v\u00a0mi\u0161ti\u010dk\u00e1ch. Misky nauklad\u00e1me do pek\u00e1\u010da a\u00a0nalejeme vodu do polovice ich v\u00fd\u0161ky, aby sa puding pripravoval vo vodnom k\u00fapeli. V\u00a0r\u00fare nech\u00e1me puding pribli\u017ene 45 – 50 min\u00fat, k\u00fdm nie je hotov\u00fd. Vyberieme, nech\u00e1me vychladn\u00fa\u0165 a\u00a0no\u017eom ho oddel\u00edme od okrajov misiek. Preklop\u00edme na serv\u00edrovac\u00ed tanierik a\u00a0posypeme orechmi.<\/p>\n <\/p>\n
Gabina Weissov\u00e1<\/p>\n
foto Gabina Weissov\u00e1, Sita<\/p>\n
<\/p>\n","protected":false},"excerpt":{"rendered":"
Plavba lodn\u00fdm obrom mala by\u0165 dokonal\u00fdm z\u00e1\u017eitkom: vyhrievan\u00fd baz\u00e9n, tureck\u00e9 k\u00fapele, squashov\u00e9 kurty i\u00a0posil\u0148ov\u0148a. Jed\u00e1lensk\u00e9 sal\u00f3ny, re\u0161taur\u00e1cie, faj\u010diare\u0148 aj kaviarne, paluby s\u00a0promen\u00e1dou, honosn\u00e9 schodi\u0161tia, sal\u00f3niky, luxusn\u00e9 izby \u010di oby\u010dajn\u00e9 kajuty. Cestuj\u00faci prvou triedou sa nalievali v\u00ednom, faj\u010dili cigary a\u00a0jedli chutn\u00e9 jedl\u00e1, t\u00ed na ni\u017e\u0161\u00edch palub\u00e1ch sa mohli zbl\u00e1zni\u0165 \u0161\u0165ast\u00edm pri predstave lep\u0161ieho \u017eivota v\u00a0\u0160t\u00e1toch. […]<\/p>\n","protected":false},"author":3,"featured_media":1742,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[9,34],"tags":[],"class_list":["post-1738","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-menu","category-oktober-2015"],"_links":{"self":[{"href":"https:\/\/www.miaumagazin.sk\/home\/wp-json\/wp\/v2\/posts\/1738","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.miaumagazin.sk\/home\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.miaumagazin.sk\/home\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.miaumagazin.sk\/home\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.miaumagazin.sk\/home\/wp-json\/wp\/v2\/comments?post=1738"}],"version-history":[{"count":4,"href":"https:\/\/www.miaumagazin.sk\/home\/wp-json\/wp\/v2\/posts\/1738\/revisions"}],"predecessor-version":[{"id":1748,"href":"https:\/\/www.miaumagazin.sk\/home\/wp-json\/wp\/v2\/posts\/1738\/revisions\/1748"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.miaumagazin.sk\/home\/wp-json\/wp\/v2\/media\/1742"}],"wp:attachment":[{"href":"https:\/\/www.miaumagazin.sk\/home\/wp-json\/wp\/v2\/media?parent=1738"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.miaumagazin.sk\/home\/wp-json\/wp\/v2\/categories?post=1738"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.miaumagazin.sk\/home\/wp-json\/wp\/v2\/tags?post=1738"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
![\"Titanic](\"https:\/\/www.miaumagazin.sk\/home\/wp-content\/uploads\/2015\/10\/menu3.jpg\")
<\/a>Ke\u010f si po prebuden\u00ed a\u00a0r\u00fdchlych ra\u0148ajk\u00e1ch kapit\u00e1n Edward J. Smith nasadil na hlavu baretku a\u00a0navliekol na seba kab\u00e1t, jeho \u017eena Sarah a\u00a0dc\u00e9ra Helen nemali ani najmen\u0161ej potuchy, \u017ee ho u\u017e nikdy neuvidia. Zabuchol za sebou dvere a\u00a0pon\u00e1h\u013eal sa chladn\u00fdm r\u00e1nom do pr\u00edstavu, aby o 7,30 u\u017e st\u00e1l na lodi. Slu\u017eba mu za\u010d\u00ednala o\u00a0\u00f4smej a\u00a0tento de\u0148 bol pre\u0148ho v\u00fdnimo\u010dn\u00fd nielen t\u00fdm, \u017ee mal nieko\u013eko dn\u00ed veli\u0165 obrovsk\u00e9mu Titanicu, ale aj preto, \u017ee ho pokladali za najschopnej\u0161ieho mu\u017ea kapit\u00e1nskych most\u00edkov t\u00fdch \u010dias.<\/p>\n