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RE: Paco De Lucia overrated (in reply to brutal truth)
paco overrated? didn't they say the same thing about sabicas, and Segovia and Hendrix? I should be able to play in such a over rated way. I'd snoopy dance for his fingers.
The most overrated guitarist still is Eric Clapton, though.
He’s produced his fair share of crap, certainly. But if we’re going to rate people (a pretty futile pursuit anyway, in my view — you only have to look at the Guitar Player polls to see that), I think it has to be at their best.
At the Prince’s Trust Rock Gala 1987, George Harrison played While My Guitar Gently Weeps with Ringo and Eric. At the end, instead of finishing as on the record, Harrison and Clapton just take off and soar. It’s one of the most brilliant rock performances I’ve ever seen.
Look out for the DVD, it seems to be quite rare. I had to get mine from Hong Kong.
The best "shreds" video is still Santana... Paco's is pretty good too only because of the guy on the congas.
But theres one of them both (Clapton and Santana ) shredding together ...... Pacos is not pretty good I think its the best one as he follows the whole band really close.... time to watch Paco shredding again maybe ??
sounds like Paco stole a lot from me ... I know he will deny this ..... the golpe at 0;21 one of my highlights ..as he actually looks around to do it ... classic .....
RE: Paco De Lucia overrated (in reply to guitarbuddha)
Kiwi salsa for Pork Chops:
Apologies to all who don't like pork, but the salsa itself is vegetarian. I hope you try to make it and let me know how it works. I came up with this one night last week.
Two kiwi, I used one green and one gold.
Half a red onion
One and half small red bell pepper or one large.
Chop the onion fine and carmelize it by cooking slow in olive oil and adding a bit of honey or sugar. Set aside.
Saute' finely chopped bell pepper in one table spoon red chili oil. Add a bit of olive oil.
Slice Kiki into small cubes. Add Kiwi and onion to peppers and when pepper is browned and soft.
Add more red chili oil and salt to taste and a few table spoons water and cook together for 5 to 10 minutes.
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Habanero Lime salsa for Pork
One Habanero pepper
One large white onion
Juice of two or three good limes.
Chop onion and habanero as fine as you can, add lime juice. Few pinches of salt.
Mileage varies according to how much habanero you use. Sometimes a sprinkle of balsamic vinegar is good.
RE: Paco De Lucia overrated (in reply to estebanana)
Is this for me ?
So basically replace tomatoes with a fruit of similar density and acidity in any recipe. The original poster(his objective accomplished) has retired.
I have been taking care to address posts to the person I wish to address. That has not always been noticed but I think it is a good habit.
quote:
ORIGINAL: estebanana
Kiwi salsa for Pork Chops:
Apologies to all who don't like pork, but the salsa itself is vegetarian. I hope you try to make it and let me know how it works. I came up with this one night last week.
Two kiwi, I used one green and one gold.
Half a red onion
One and half small red bell pepper or one large.
Chop the onion fine and carmelize it by cooking slow in olive oil and adding a bit of honey or sugar. Set aside.
Saute' finely chopped bell pepper in one table spoon red chili oil. Add a bit of olive oil.
Slice Kiki into small cubes. Add Kiwi and onion to peppers and when pepper is browned and soft.
Add more red chili oil and salt to taste and a few table spoons water and cook together for 5 to 10 minutes.
---------------------------------------
Habanero Lime salsa for Pork
One Habanero pepper
One large white onion
Juice of two or three good limes.
Chop onion and habanero as fine as you can, add lime juice. Few pinches of salt.
Mileage varies according to how much habanero you use. Sometimes a sprinkle of balsamic vinegar is good.
RE: Paco De Lucia overrated (in reply to guitarbuddha)
Tips for grilling pork chops:
- Let your chops come to room temperature before grilling. - Pork is grilled at a lower temperature then steak but not LOW, you should cook pork to just 144 fahrenheit in the center, though chances of trichinosis are more then a million to one. - Pork loves citrus flavors
- Let your chops come to room temperature before grilling. - Pork is grilled at a lower temperature then steak but not LOW, you should cook pork to just 144 fahrenheit in the center, though chances of trichinosis are more then a million to one. - Pork loves citrus flavors
You wanna hear my advice on browning meat at 98 f ?
Top tip for grilling though is add salt to meat and then let it come up to room temperature well in advance of cooking. That way heat gradient allows the extinction of bacteria at centre before overcooking. Less moisture on surface improves texture and the salt which drew the moisture out is yummy.
RE: Paco De Lucia overrated (in reply to guitarbuddha)
quote:
Top tip for grilling though is add salt to meat and then let it come up to room temperature well in advance of cooking. That way heat gradient allows the extinction of bacteria at centre before overcooking. Less moisture on surface improves texture and the salt which drew the moisture out is yummy.
Great advice, but be aware of the salt content of your accompanying sauce and try to adjust accordingly.
Posts: 6447
Joined: Jul. 6 2003
From: England, living in Italy
RE: Paco De Lucia overrated (in reply to brutal truth)
I was watching this thread from Barcelona, where I enjoyed a couple of excellent days of work. No time for the tablaos I am afraid, but it was great to taste jamón, manchego and fresh calamares Romana again.
I'm right there with you in terms of beef(the blood's the sauce), but sometimes pork can be okay with a little chimichurry or mushroom sauce......
Agree absolutely! A great medium-rare steak should not be adulterated (blasphemed!) with sauce. But I love pork chops with a rich mushroom sauce on them.
Cheers,
Bill
_____________________________
And the end of the fight is a tombstone white, With the name of the late deceased, And the epitaph drear, "A fool lies here, Who tried to hustle the East."
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