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RE: Antonio Rey play Andalusian Guit... (in reply to Anders Eliasson)
Guys
Your little joke was funny for the first post, but it's grown old. If you don't want to talk flamenco, why bother coming here? This sort of thing is hardly attractive to potential new members and it's a waste of time for existing ones.
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The universe is indeed expanding - to get away from this planet.
Posts: 797
Joined: Jun. 1 2010
From: Halifax, Nova Scotia
RE: Antonio Rey play Andalusian Guit... (in reply to Richard Jernigan)
Prof: "It's 20 times better than any Spanish guitar" - what a crock. It's this kind of ridiculous spouting that earned him his rep on this forum and others.
About the clips, I'm a fan of Antonio's and I don't think the clips sound "bad" - not really possible with his incredible technique, let's be honest. They sound loud and are ugly as sin, that's about all we can say for sure. I've heard one in person, and it was quite mediocre. I would be very surprised indeed if he starts recording or touring with these guitars. I'm actually more than a little concerned that he's tied up in a basement somewhere in Malaga
These derailments in the form of recipes and cooking tips are the best thing to ever happen to one of these threads. My wife typically handles most of the cooking, but I do love to cook as well. My last pasta was a curried comedy of errors so I'm planning a nice simple Sugo this weekend for redemption. It will be my first time using San Marzanos, which I'm really looking forward to. People rave about those things.
I'm also reading the alfredo posts with great interest, as that is next on my list. I just love cream sauce pastas. I've read that you should add the wine just after the oil/butter/garlic/onions have cooked a bit, to give it a chance to cook off some before adding the cheese so the alcohol flavor isn't too strong.
RE: Antonio Rey play Andalusian Guit... (in reply to Richard Jernigan)
quote:
Schrimp flavored chips..... Do you put that into your mouth??
I'm not a big seafood eater and I like those chips, I think I prefer them to real shrimp actually.......The fried octopus tentacle chip thingys are awesome too!
RE: Antonio Rey play Andalusian Guit... (in reply to Richard Jernigan)
quote:
You´ve never been to Huelva huh?
I have not . Closest I've been is Sevilla. I have had good fresh shrimp before and they're great but I feel like most shrimp they give people(everywhere) is not the greatest. Being as I'm not a big seafood fan to begin with anything not super fresh is not very appealing to me. Huelva's on the check list for next year!
RE: Antonio Rey play Andalusian Guit... (in reply to estebanana)
quote:
Talking around things that are not very flamenco, is muy flamenco.
In fact, talking is the most important part of flamenco. It even gets boring. If I go to the peña to play and stay 4 hours... A max of 1,5 hours will be playing.. the rest, discussions and bla bla. Andalucians love babbling. If I go to an Irish session for 4 hours, 3 hours will be playing and the rest will be drinking.
RE: Antonio Rey play Andalusian Guit... (in reply to Richard Jernigan)
Chatting with friends in a bar is one thing, but having to read these posts about your cooking tips in a flamenco forum is something else. They're off topic and they're boring as hell. If it's something you must talk about, why don't you start a new thread.
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The universe is indeed expanding - to get away from this planet.
RE: Antonio Rey play Andalusian Guit... (in reply to Anders Eliasson)
quote:
In fact, talking is the most important part of flamenco. It even gets boring. If I go to the peña to play and stay 4 hours... A max of 1,5 hours will be playing.. the rest, discussions and bla bla. Andalucians love babbling. If I go to an Irish session for 4 hours, 3 hours will be playing and the rest will be drinking.
Thank you, I agree. A of of flamenco is just relating to others and telling jokes, listening, drinking a beer or two.
RE: Antonio Rey play Andalusian Guit... (in reply to Richard Jernigan)
I actually understand Yojimbo. The food thing is totally out of topic.
BUT its the foro´s reaction towards whatever topic that has to do with Ruben Diaz. Its been very negative for the forum and I can imagine that a lot of members are really fed up with the whole Ruben Diaz thing. And it just keep on popping up. Like some dissease that you cant get rid of.
RE: Antonio Rey play Andalusian Guit... (in reply to Yojimbo)
quote:
having to read these posts about your cooking tips in a flamenco forum is something else. They're off topic and they're boring as hell. If it's something you must talk about, why don't you start a new thread.
quote:
Prof: "It's 20 times better than any Spanish guitar"
if the maker and place of manufacture of the guitars in question is posted, the cooking tips would probably evaporate (or at least reduce down to a nice consistency )
Posts: 334
Joined: Oct. 31 2012
From: The Netherlands
RE: Antonio Rey play Andalusian Guit... (in reply to Richard Jernigan)
quote:
Its been very negative for the forum and I can imagine that a lot of members are really fed up with the whole Ruben Diaz thing. And it just keep on popping up. Like some dissease that you cant get rid of.
Well, also for 'newcomers' on the foro (like me) it doesn't look so nice... People who did not participate in those discussions before, should be able to start treads related with the guy imo, since it's related to flamenco..Giving comments about someones personality has not much to do with flamenco, so the 'off topic' forum might be the best place if you really want to (still) say something about it..
Posts: 334
Joined: Oct. 31 2012
From: The Netherlands
RE: Antonio Rey play Andalusian Guit... (in reply to Richard Jernigan)
Related to the cooking thing.. imo it fits very well on a flamenco forum. Food is very important in Spain as well as talking about it. It's probably the #1 conversation in spain...
Posts: 3467
Joined: Jul. 12 2009
From: Washington, DC
RE: Antonio Rey play Andalusian Guit... (in reply to Flamencito)
quote:
Related to the cooking thing.. imo it fits very well on a flamenco forum. Food is very important in Spain as well as talking about it. It's probably the #1 conversation in spain...
Right up there with Spain, in terms of the importance of food, are Malaysia and Singapore. I have spent many years living and working in Malaysia, and some of us foodies would argue that Malaysia and Singapore have the finest food in the world, in terms of taste and variety. Culture has something to do with it, as Malaysia and Singapore are a microcosm of Asia, with populations consisting of Malay, Chinese, and Indian. Each brings its own food to the table, but in many cases it has been influenced by the others. And then there is "Nonya" food, which is indigenous "Straits Chinese" food, a category in itself. The Straits Chinese were the original Chinese who settled in the areas of Malacca and Penang, and they intermarried with local Malay women. Their food is exquisitely delicious.
As one who has played his guitar until the early morning hours, while sitting on the sea wall at Malacca (the old 15th century Malay entrepot, later taken by the Portuguese), after a night of eating and drinking with friends, allow me to join the "Flamenco Eating Society."
Cheers,
Bill
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RE: Antonio Rey play Andalusian Guit... (in reply to Richard Jernigan)
I have a friend who went to Singapore specifically for the food culture. He said it was incredible, they have food courts but nothing like in the US, serious food courts. I'd love to go at some point.
RE: Antonio Rey play Andalusian Guit... (in reply to Leñador)
quote:
ORIGINAL: Lenador
I have a friend who went to Singapore specifically for the food culture. He said it was incredible, they have food courts but nothing like in the US, serious food courts. I'd love to go at some point.
RE: Antonio Rey play Andalusian Guit... (in reply to Richard Jernigan)
Some back ground for those who have joined since the last episode of 'The Prof.' : Posts about him or by him directly caused a lot of trouble here because he started protracted fights with long term members and and it caused a lot of strife on the foro. After being rejected for being aggressive on the Foro this character sought retribution by posting hateful and negative comments on the personal websites of some foro members who are players and guitar makers. There was a lot of internet cleanup to do after his last assault.
When you say this cooking stuff is a subject for Off Topic or a bar, well this is to me my online bar and these are my real friends, albeit we meet on line and not in person. The foro has a few "broken record posters" who mount the same exact topic over and over to the exclusion of the feelings of the majority of tolerant foro members. If someone walks into my bar, whether the one I go to three nights a week in Emeryville CA on my way home from the work shop, or this bar called Foro Flamenco, and starts talking about stuff that most of us are sick of I think it's fair start conversations about food, Leica cameras, travel, the majesty of playing Bach fugues on the Indonesian nose flute. Many others seem to get the drift and the result is the foro has less divisive chatter in the air.
The world is messy, posts go off topic, that is the way conversations work.
RE: Antonio Rey play Andalusian Guit... (in reply to Richard Jernigan)
If Yojimbo wants an honest opinion of these videos and can except it, here goes. The guitars sound better then in the past; perhaps it is because they're using fan bracing now, or maybe it was just Rubens playing that I never cared for all along. To me his playing has always been about speed and snapping the strings as hard as humanly possible. The best way I can describe Rubens playing is skilled, but cold sounding. I can buy he gave Antonio lessons once upon a time, just barely, but for me Antonio's playing is far more appealing to listen to. I think Rubens personality shows in his playing, a little to high strung; I'd bet my life he would be more enjoyable to listen to after 8 beers in him. Undianumo threw me off, I thought it was spanish for un-identifiable, apparently it's Sapele.
To conclude my review: Rubens playing is still cold and un-appealing. Reminds me how much I dislike Flamenco guitar mixed with the piano. Antonio is the vastly better guitarist, because he is far more enjoyable to listen to. That two-tone guitar, is the ugliest thing with strings I've ever seen, and judging by Antonio's body language he concurs (I swear I saw him swallow his own vomit back down) It did at times smell a little to infomercial to me, but that is what it really was after all. Ruben will now sell more guitars, good for him. There is enough Ruben on youtube, so no need for any more redundancies here.
And now back to our regularly scheduled cooking program
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. Closest I've been is Sevilla. I have had good fresh shrimp before and they're great but I feel like most shrimp they give people(everywhere) is not the greatest. Being as I'm not a big seafood fan to begin with anything not super fresh is not very appealing to me. 
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