Antonio Rey With Ruben Part 3 (Full Version)

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Yojimbo -> Antonio Rey With Ruben Part 3 (Nov. 27 2012 2:32:28)

Here's part 3.



This one is very interesting since they're mostly chatting about Paco's technique.

Check out what Antonio says around 3:14. Time for some of you to eat crow I think.



Guest -> [Deleted] (Nov. 27 2012 3:13:12)

[Deleted by Admins]



RTC -> RE: Antonio Rey With Ruben Part 3 (Nov. 27 2012 3:47:05)

I heard an Asian saying a while ago, and It reflects the feeling toward the "Dr", after his stint on the Foro:

"I am not mad because you lied; I am mad because I can not believe anything you say anymore"



jg7238 -> RE: Antonio Rey With Ruben Part 3 (Nov. 27 2012 6:49:10)

The part at around 7:49 when Ruben tells Antonio he doesn't need to rest his thumb on the sixth string when doing picado on the treble strings is interesting. Antonio is absolutely correct in saying that Paco bends his thumb when playing picado on the lower strings. Antonio has perfect mechanics like Paco in my opinion.



Munin -> RE: Antonio Rey With Ruben Part 3 (Nov. 27 2012 10:36:10)

quote:

. Time for some of you to eat crow I think.


You're not going to get any more sympathy by being an obnoxious ****.



davidheis_24 -> [Deleted] (Nov. 27 2012 11:34:08)

Post has been moved to the Recycle Bin at Sep. 10 2013 23:53:28



mezzo -> RE: Antonio Rey With Ruben Part 3 (Nov. 27 2012 11:57:40)

I'm waiting for some recipes [8|]



Yojimbo -> RE: Antonio Rey With Ruben Part 3 (Nov. 27 2012 12:54:10)

quote:

ORIGINAL: Munin

quote:

. Time for some of you to eat crow I think.


You're not going to get any more sympathy by being an obnoxious ****.


I'm guessing you're one of the crow eaters. How does it taste?



xirdneH_imiJ -> RE: Antonio Rey With Ruben Part 3 (Nov. 27 2012 12:54:56)

come on guys, stop it already...



Leñador -> RE: Antonio Rey With Ruben Part 3 (Nov. 27 2012 13:04:55)

2 tomatoes
1 smallish white onion
3 jalepeños
1 serrano
1 Poblano
3/4 cup chicken stock

Chop rough, (1/2 tomatoes) wrap all in tin foil and put in oven on broil till you get a little bit of black. Throw it in the food processor and liquefy while salting and peppering to taste.
Serve with chips or put it on everything.

[:D]



Munin -> RE: Antonio Rey With Ruben Part 3 (Nov. 27 2012 13:08:16)

quote:

ORIGINAL: Yojimbo

quote:

ORIGINAL: Munin

quote:

. Time for some of you to eat crow I think.


You're not going to get any more sympathy by being an obnoxious ****.


I'm guessing you're one of the crow eaters. How does it taste?


Actually I defended you in some of the first threads regarding the Doc. Since you've revealed yourself as a complete jackass since then, I see what a mistake that was now.



Anders Eliasson -> RE: Antonio Rey With Ruben Part 3 (Nov. 27 2012 13:36:11)

X



Argaith -> RE: Antonio Rey With Ruben Part 3 (Nov. 27 2012 13:57:59)

Oh Ron, where are you man, we need you here![:D]



kudo -> RE: Antonio Rey With Ruben Part 3 (Nov. 27 2012 16:58:10)

when is part 4 coming out?? [8D] doc must be cooking some video editing
you know at least, ruben does contribute some useful stuff sometimes and good falsetas and plays them over and over again ( i learned some good falsetas from his videos, truth be told). ofcourse no one likes the way he promotes things, but i can understand why he is desperate. I can also see why a student of his would be trying to show that his prof is someone who knows his stuff and can play. we all know rubens technical ability ! lots of people dont like him (including myself)

theres is nothing wrong with yojimbi posting videos of his prof.
yojimbi is not promoting those guitars, is he?
the chat between rey and diaz is interesting in the videos in my opinion, and others might also find that interesting!
if only people could understand each other, there would no fights and name calling...although there might be disagreements, which is absoultely fine and normal



rogeliocan -> RE: Antonio Rey With Ruben Part 3 (Nov. 27 2012 17:23:04)

quote:

if only people could understand each other, there would no fights and name calling...although there might be disagreements, which is absoultely fine and normal


That's just how it is, people have different tastes, who would think of adding Nutmeg in an Alfredo sauce, but yet it might be good. And Itoprover's recipe sounds amazing (in fact he should make it next time I go over to his place), but some might find it a little too fatty.
I guess, that when you are making a sauce for guests, you should just serve them the dish and let them try it instead of pouring all of the sauce over their heads and tell them that THAT, IS the only and best sauce ever, and to forget about all other crappy Haute Cuisine Chef's recipes. And sorry, I can't tell you what's in it.



xirdneH_imiJ -> RE: Antonio Rey With Ruben Part 3 (Nov. 27 2012 17:29:59)

he does know his stuff...and he also feeds a lot of misinformation that's simply not true...he's like a politician...but we've been over this before...



Anders Eliasson -> RE: Antonio Rey With Ruben Part 3 (Nov. 27 2012 21:33:25)

quote:

...but we've been over this before...


A trillion of times.

So back on topic:
I´m getting really good at using texturized soya in pasta sauces and stuff. The trick is to first heat and stir the soya in virgin extra olive oil with thyme, garlic and ¿comino molido?
When it starts getting brown you add boiling water and let it cook for 5 min. let the water cook away and you´ve got a really healthy veggy thing that you can add to many things.
Including butcher lovers loves it. But they get a bit weird looking when they are told that the butcher had his day off.

BTW, I´ve been bending ovangkol today and it stinks.



Leñador -> RE: Antonio Rey With Ruben Part 3 (Nov. 27 2012 21:47:38)

I'll have to give that a try Anders, I see texturized soya in the store but I never really knew what to do with it.
On a similar note, in the past I've used spaghetti squash as a pasta substitute for a low carb alternative in the past and loved it.
cut the squash in half length wise, oil salt and season how you like, bake for bout 1/2 hour at 300 then pull the meat out with a fork, comes out in strands like spaghetti. There should be youtube videos to clarify but it works great and taste pretty decent.



Yojimbo -> RE: Antonio Rey With Ruben Part 3 (Nov. 27 2012 23:36:34)

quote:

ORIGINAL: Munin

quote:

ORIGINAL: Yojimbo

quote:

ORIGINAL: Munin

quote:

. Time for some of you to eat crow I think.


You're not going to get any more sympathy by being an obnoxious ****.


I'm guessing you're one of the crow eaters. How does it taste?


Actually I defended you in some of the first threads regarding the Doc. Since you've revealed yourself as a complete jackass since then, I see what a mistake that was now.


Ouch. I guess suggesting you are one of the crow eaters has hit a little too close to home, eh?



Yojimbo -> RE: Antonio Rey With Ruben Part 3 (Nov. 27 2012 23:38:02)

quote:

ORIGINAL: rogeliocan

quote:

if only people could understand each other, there would no fights and name calling...although there might be disagreements, which is absoultely fine and normal


That's just how it is, people have different tastes, who would think of adding Nutmeg in an Alfredo sauce, but yet it might be good. And Itoprover's recipe sounds amazing (in fact he should make it next time I go over to his place), but some might find it a little too fatty.
I guess, that when you are making a sauce for guests, you should just serve them the dish and let them try it instead of pouring all of the sauce over their heads and tell them that THAT, IS the only and best sauce ever, and to forget about all other crappy Haute Cuisine Chef's recipes. And sorry, I can't tell you what's in it.


Nice one. :)



bursche -> RE: Antonio Rey With Ruben Part 3 (Nov. 28 2012 15:19:34)

Video is private now so let's stop it and talk about some posh nosh!

I have problems finding the right amount of nutmeg for purtuguese caldeirada.
As you are supposed to not stir the fodd while it is cooking you have to know the right amount right from the beginning when you add it layer by layer.
white pepper the same problem...



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