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RE: Paco De Lucia overrated (in reply to BarkellWH)
My pork hit the pan at around 6.45 pm gmt and oh what a sight for sore eyes.....meat being panned to perfection by a petite Scottish lady, donned in a kitchen friendly apron...just the right length with mild stainage and a slight odour of familiarity (a meal or two of days past , not too distant ,so the tone and taste of the evening is still in the old grey stuff) In the pan 4 chops are slowly browning whilst red onion is chopped and then introduced to the waiting meat...extra olive oil is added and the majic is allowed to continue to tease the nostrils of the waiting hoard. Meanwhile the vegetables are being treated to the touch of the northern goddess who steams and roasts to the point of perfection, also a light sauce to accompany is given life and the meal is just waiting for the final ingredient.... the gobs of the devourours. Add good company , light conversation and a glass or two of something fruity ( I went with apple)and the evening is a resounding success! Ahhh pork ....the food of the pink
I love his enthusiasm. He seems to have mixed up Garoto with Paulo Bellinati (who prepared the modern edition of Garoto's works) Garoto is the missing link between Villa Lobos and Luiz Bonfa. Nunez Sevilla sounds just like Garoto with a flamenco twist.
Ben reminds me here of an interview I read where Sabicas picks Segovia as his favourite guitarist and one where Chet picks Sabicas. George benson picks Wes Montgomery and Al di picks Paco.... Segovia picks Segovia The good guys sample the whole buffet and encourage us to do likewise.
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Not a fan of Catalan cuisine though, or the sardanes. 
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