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RE: Antonio Rey play Andalusian Guit... (in reply to chester)
quote:
ORIGINAL: chester
If you were just anyone it might have been a reasonable question. Thing is, I've been noticing your behavior ever since you joined the foro and recognized a trend. Your posts are almost never positive (I would say never but I'm giving you the benefit of the doubt) and you usually have some sort of agenda - usually involving an attempt to vindicate your early career here as a Diaz fanboy.
As for 'putting words in your mouth' - see your latest post on the other Antonio Rey thread - I can hear the giggles from here.
I have nothing against Ruben Diaz nor his guitars. I just think you're acting in a very obnoxious way by baiting us so you can then pull out 'elitists' or whatever word of the day happened to come up on your toilet paper roll that morning.
Seriously, how come I understood what 'sounds like plastic' meant? Because I did my homework and am educated enough to have an informed opinion on the subject. That's all I'm asking of you.
More insults. I think this one is even more uncalled for than your first broadside.
Do you speak to people in real life like this? I somehow think not.
_____________________________
The universe is indeed expanding - to get away from this planet.
RE: Antonio Rey play Andalusian Guit... (in reply to tmock)
As I still haven't played an Andalusian I can't say anything about their quality and I'm not giong to judge them by watching videos...
What I can say is that Diaz's way of exploiting everything he possibly can to advertise his product is disgusting compared to how other luthiers usually run their business (with a humble attitude).
"5 MAJOR Awards Winner Antonio Rey PRAISES (yeeeah) Andalusian Guitars Marcelo BARBERO 1948 Sound Portal"
The worst thing still is how he uses Barbero like a part of the brand name.
btw I know Diaz is not the luthier but the marketing manager. That is the point. Other luthiers don't even have a marketing manager.
RE: Antonio Rey play Andalusian Guit... (in reply to bursche)
quote:
ORIGINAL: bursche
As I still haven't played an Andalusian I can't say anything about their quality and I'm not giong to judge them by watching videos...
What I can say is that Diaz's way of exploiting everything he possibly can to advertise his product is disgusting compared to how other luthiers usually run their business (with a humble attitude).
"5 MAJOR Awards Winner Antonio Rey PRAISES (yeeeah) Andalusian Guitars Marcelo BARBERO 1948 Sound Portal"
The worst thing still is how he uses Barbero like a part of the brand name.
btw I know Diaz is not the luthier but the marketing manager. That is the point. Other luthiers don't even have a marketing manager.
Not to open a can but has he ever came out and officially said he's affiliated with the guitars? I mean it's more than obvious by watching but just curious.
RE: Antonio Rey play Andalusian Guit... (in reply to Adam)
quote:
I could watch her eat popcorn all day, but I'll tear myself from this scintillating conversation to craft a flamenco guitar.
More importantly, I'm looking for some helpful hits for cooking Fettucini Alfredo. How much nutmeg, if at all do you kind fellows think should be used in Fettucini Alfredo? I am using the heavy cream and good Romano cheese for the sauce, but something seems to be missing...
RE: Antonio Rey play Andalusian Guit... (in reply to estebanana)
quote:
More importantly, I'm looking for some helpful hits for cooking Fettucini Alfredo. How much nutmeg, if at all do you kind fellows think should be used in Fettucini Alfredo? I am using the heavy cream and good Romano cheese for the sauce, but something seems to be missing...
Hmmm, personal taste of course but I find Nutmeg would be too overpowering so if I was to use it I put very little. I find that ground curry is amazing to add a touch of something, again, you add it slowly, a little at a time, so it adds character but without actually being able to taste it flat out, if you know what I mean.
RE: Antonio Rey play Andalusian Guit... (in reply to Yojimbo)
I've always gone 1/2 Romano 1/2 parmegiano-regiano, absolutely must be grated by you. Taste for salt after it's melted in the cream. You are starting with a rue yes? you don't want your rue to even blonde out, it's just there for emulsification not flavor. As far as nutmeg I've done it once or twice but a pinch to a cup of cream is plenty. Also, I like adding a hit of tomato sauce to give some acid.
Noodles are key as well, put more salt then you would think in your water and don't let them get soggy, they cook for a bit longer after they're strained.
RE: Antonio Rey play Andalusian Guit... (in reply to rogeliocan)
quote:
I find that ground curry is amazing to add a touch of something, again, you add it slowly, a little at a time, so it adds character but without actually being able to taste it flat out, if you know what I mean.
That reminds me that although it is not traditional, Alfredo with a bit of heat in it can be very tasty. Cumin and cayenne in trace amounts now come to mind.
RE: Antonio Rey play Andalusian Guit... (in reply to tri7/5)
quote:
said he's affiliated with the guitars
He didn't say so here but he promotes them on his website, did a video promotion on youtube, plays nothing but these guitars, his music school gives them to students as part of a "scholarship" ...enough said?
RE: Antonio Rey play Andalusian Guit... (in reply to Yojimbo)
Get a couple table spoons of butter(or olive oil but not extra virgin, you don't want flavor) if it's butter melt it over low heat, when it's all melted put an equal portion of flour and mix it up really well, then the cream. These portions assume about a cup and a half of cream or so.
sugo di pomodoro for me the key is it has to be san marzano canned tomatoes and a little of tomato paste, strain the tomatoes before crushing.
edit: I know nothing about gluten free cooking but egg noodles sound too thin to hold up to such a thick sauce, you'll get the whole plate on first forking.
RE: Antonio Rey play Andalusian Guit... (in reply to Yojimbo)
Stephen: don't use nutmeg in Alfredo sauce at all, don't use salt either as it comes from Parmesan. Take 3 tbsp butter, 1 cup heavy cream, 3/4 cup grated mozzarella and 1/2 cup grated parmesan (reggiano), 1 crushed garlic clove , and a bit of white pepper. Melt butter in saucepan then add cream, pepper and garlic, bring to simmer, after 1 min add mozzarella, after 5 min add parmesan, 2 more minutes and its done, stir slowly all the time. :)
RE: Antonio Rey play Andalusian Guit... (in reply to Yojimbo)
Mozzarella??? Blasphemy!! Jk, I've actually done this, it's makes it gooey which I like but is not everybody's cup of tea, especially the more militant italian food lovers. As I said about the salt it's after all the cheese is in. If it's a thinner sauce it may need a little, I've definitely done without any many times, I like thick cheesy sauce though.
RE: Antonio Rey play Andalusian Guit... (in reply to Leñador)
quote:
sugo di pomodoro for me the key is it has to be san marzano canned tomatoes and a little of tomato paste, strain the tomatoes before crushing.
Is sugo di pomodoro the same thing as a sofrito in Spanish cooking?
I have a tomato sauce I make with celery, onion, carrots and some beef or chicken stock, then I also use San Marzano tomatoes. The San Marzano cans make great pencil holding tins in the shop too.
RE: Antonio Rey play Andalusian Guit... (in reply to itoprover)
quote:
don't use nutmeg in Alfredo sauce at all, don't use salt either as it comes from Parmesan. Take 3 tbsp butter, 1 cup heavy cream, 3/4 cup grated mozzarella and 1/2 cup grated parmesan (reggiano), 1 crushed garlic clove , an
I used to work asa waiter in a restaurant in San Diego across from the Ocean Beach Pier and the cook used nutmeg in the Alfredo. But I was young and impressionable so I can't be held responsible for asking about nutmegs.
Ordinarily I would not eat a white sauce with pasta, but winter is coming on and I have a craving for that savory cheesy goodness.
Nobody mentions a little white wine coming into play???
RE: Antonio Rey play Andalusian Guit... (in reply to Yojimbo)
quote:
Nobody mentions a little white wine coming into play???
That'd be a white wine alfredo sauce, you may have more luck with that on your egg noodles 'cus it's a little lighter. I'd say about 1/2 a cup white wine to 1 1/2 cup creme. Add it in after the cheese. You don't want to eat any wine your wouldn't drink. Something with decent body that's not too sweet, chardonnay would do it. In our neck of the woods we have no excuse for cooking or drinking bad wine.
RE: Antonio Rey play Andalusian Guit... (in reply to estebanana)
quote:
hat reminds me that although it is not traditional, Alfredo with a bit of heat in it can be very tasty. Cumin and cayenne in trace amounts now come to mind.
Hey that is what I meant, cumin, not curry. Ole, cumin is the best tool.
RE: Antonio Rey play Andalusian Guit... (in reply to amigo)
Hey amigo!!! thanks for the link. I saw the video when it was uploaded on YOUTUBE but i thought it was a bad idea to post it here. Antonio Rey is a fantastic player. No matter what , his opinion is most valuable.
Posts: 15722
Joined: Dec. 14 2004
From: Washington DC
RE: Antonio Rey play Andalusian Guit... (in reply to estebanana)
quote:
ORIGINAL: estebanana
quote:
I could watch her eat popcorn all day, but I'll tear myself from this scintillating conversation to craft a flamenco guitar.
More importantly, I'm looking for some helpful hits for cooking Fettucini Alfredo. How much nutmeg, if at all do you kind fellows think should be used in Fettucini Alfredo? I am using the heavy cream and good Romano cheese for the sauce, but something seems to be missing...
cheers!
Nice diversion but I still can't shake the overwhelming craving for Mexican food this thread invokes at all levels.
RE: Antonio Rey play Andalusian Guit... (in reply to Yojimbo)
Ok Tacos not from that little place in Mexico, but from Tacos Sinaloa truck on International Blvd. in Oakland, more Mexicans live there than in actual Sinaloa. Which is cool by me.
And instead of voicing my guitars with salt, I use shrimp chips and soy. My guitars play Chinese music really well.
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