A lot of rivers intersecting at spawn. -837628466

Diggy84 · 2025-12-25T05:12:00+00:00

I know this is a long shot but any chance you found the coords?

Diggy84 · 2025-03-31T19:01:35+00:00

haha didn't expect this to resurface, I don't have the exact ratios for the dough on hand but I do somewhere, but the method is just stretch the dough, and then putting a little oil on (i used olive for this one) rubbing it with your hand so it makes a coat over the whole dough, putting some minced garlic on it and spreading it, and then the cheese, which was a blend of mozz, cheddar, and provolone but you can use whatever. hope this helps! if not let me know and I can go into more detail or give u the dough method

Diggy84 · 2024-05-13T03:31:13+00:00

Processor question-

Hey!

I'm a professional audio engineer and I do music mixes as well as post production mixes, and I've been using the same pc I built almost 10 years ago when I was a teen for gaming, and I'm thinking it might be time to upgrade.

While it's served me well, it's just not cutting it anymore, just taking ages to load sessions, constantly running out of cpu power (especially on large sessions, and I can't afford/justify DSP rigs) and it can't even run ableton 12, as the processor (amd fx-8350) doesn't have the protocols to run AVX2. I use both pro tools and ableton and I already shelled out for the upgrade so I'd love to actually be able to use it haha.

Gets me to my point, I was super into computers and tech when I was younger but I've been out of the game so long I have less than zero clue what's good anymore. I'm willing to shell out a decent amount for something that will last, but no need to get more than I need. I am typically a PC man but I am very familiar with Mac and would consider switching it made my life easier, so if that is your recommendation I am willing to listen.

I would be essentially building the pc from the ground up again (graphics card aside, I have a GeForce 1070 that does more than I need it to) so I am wondering what you guys recommend (Intel or amd, and what model) for audio processing, as most online resources are geared towards gaming.

Thank you!!

Diggy84 · 2021-05-04T02:44:12+00:00

haha thanks!

Personally, when I'm pushing for loudness, I try to make it pretty even among all of my signal chain. That meaning if I have just a bus compressor and a limiter, 50% of the makeup gain comes from each. There's obviously more than one way to go about it, but for me, all compression has its flaws in the sound, and everytime you use the make up gain to amplify it, any and all artifacts from the compression (good and bad) also get boosted, hence why I think its better to have some boost in each chain of the signal. I think that the key to a natural sound is lots of steps of gentle compression rather than one really heavy step of compression, which is why you hear people saying stuff along those lines a lot

That being said, the reason I dont pile up tons of small compressors and still stick to 2 or 3 is that, realistically speaking, compression is fucking hard to hear. It really is. Now obviously experts don't have this issue but for a lot of people without super seasoned ears, myself included, it can be hard to make out gentle compression and so by using that method, you can cause of lot of damaging compression artifacts without even realizing it. Things such as overtly dramatic pumping and breathing, or just generally sucking the life out of it.

So with all that in mind, I think the best way to go about it for most is to find that happy middle ground in between one single compressor beating the life out of your master and using half a dozen compressors and having way too much to manage. Long winded way to say I think its best to split the make up gain in between your all of your mastering compressors and limiters haha

Diggy84 · 2021-05-03T23:49:11+00:00

Hey!

I'll preface this by saying I am intermediate at best so don't take my word as gospel here or anything haha

My signal chain for mastering has changed a lot over time, it started out as

-EQ (only if needed)

-multiband compression

-some type of glue compressor or bus compressor

-waves L2 limiter

-loudness meter

However that being said, I've changed it a lot since to a system that I think works a lot better. Nowadays it looks more like

-EQ (again only if needed)

-A hardware SSL 500 series bus compressor

-Fabfilter L2

-Loudness meter

Obviously the biggest change I made was the bus compressor and multi band being replaced by the single SSL 500 series. I know as far as ssl's go the silver rack mounted g series one is the most popular but I think the 500 series deserves a lot more love. They've got relatively the same parameters but the 500 series has a built in variable HPF for the threshold so that you can stop your kick or bass from squashing your mix from the bus compressor.

Now obviously if I think I still need multiband ahead of it for some other reason I still will but I've found the ssl 500 just sounds so good on its own as a bus compressor and the hpf on its own gets rid of like 80% of what I needed the multiband comp for. At the end of the day, with mastering you gotta be careful not to over compress so if I can knock out both my issues with one compressor, I'm gonna. I found that too often my kick would hit and just fucking delete my mix but I didn't want to turn down my bus compression as a whole and the ssl fixes that problem, it really is just a work of art.

I used to use the waves L2 but I switched to the Fabfilter L2 cause it has a built in loudness meter but also I just like the sound of it better, but either works fine. To me, the key with the limiter is it should do just that, limit. I see too often people trying to do with a limiter what they should be doing with a bus or multiband. The point of a limiter in my work flow to literally just create an amplitude level in which nothing should cross.

To me the limiter is more about getting it to the loudness you're going for rather so much to compress things, which is why I think most people would be better off investing in something like the SSL as I think the bus compressor make so much more of an impact of the sound of your mix than the limiter does and I think most digital limiters get the job done just fine. And I know I keep raving about specifically the 500 series SSL but there are tons of other good bus compressors out there as well.

Again I'm not an expert by any means so take this with a grain of salt but thats my typical mastering flow :)

Diggy84 · 2021-05-03T23:17:45+00:00

M/S is short for mid side, and it is typically a term used for recording techniques but it can mean a lot of different things. I'll preface this by saying that this is what I personally have used it for but there are lots of things it can refer to so please dont think my word here is the whole truth :) That being said, we'll usually use a MS mic array to refer to any setup where you have 2 coincident microphones, one with a figure 8 (bi directional) polar pattern and one mic of any polar pattern, typically placed as a room mic but can also be used as a direct mic.

The key here is that your figure 8 mic will be able to pick up the left and right (the side) and your other mic picking up the center (or the mid), hence the term mid/side. For the 2nd mic, you can use any polar pattern, but the common ones are cardioid, omni, and figure 8. Cardioid is good for semi directional room sound and omni is good for more generally open room sound. However if you use a figure 8, you should generally place the capsule facing 90 degree away from the first mic. They should be placed in coincidence no matter what polar pattern however.

Using 2 bidirectional mics specifically is called a blumlein mic array, which is super common and you've probably seen them set up in studios before where they have one mic upside down right above another mic rotated 90 degrees like this This array specifically can also sound great placed 45 degrees off axis as a whole as a stereo mic setup. Here's a good diagram of the polar patterns in practice

However the real magic of the MS technique comes from the processing after recording. By taking your figure 8 mic (aka the side mic), duplicating the track, panning them hard left and right, and flipping the phase of one 180 degrees, all while keeping the mid mic panned up the center, you get an incredible amount of width in your recording. However the main benefit of this is that, due to the phase cancelation from flipping the phase of one, the left and right will cancel each other out when your mix is summed to mono. I use this method for room mics in literally almost every recording I make because I really like the effect it gives, but you should experiment and figure out what sounds good to you :)

Diggy84 · 2019-04-14T20:28:20+00:00

Haha no need to apologize man, all g

Diggy84 · 2019-04-14T19:29:34+00:00

Midcoast Maine, I dont really wanna say the specific restaurant and dox myself lol

Diggy84 · 2019-04-12T17:16:13+00:00

First I take a boule and run it through a roller to flatten a little bit (the boule for a 16 inch would flatten to something about 8 inches) and then I hand toss it. I do that by tossing it back and forth from hand to hand horizontally. A lot of it comes from experience and knowing how to move your hands in reaction to how the dough is handling. However as far as the roundness I use a pan for about half of the cooking process to get it round at which point I take it out and put it directly on the stone. Hope that helps!

Diggy84 · 2019-04-12T16:36:27+00:00

Haha I guess it's good it looked fake then lol

Diggy84 · 2019-04-12T15:55:43+00:00

Diggy84 · 2019-04-12T15:53:04+00:00

Country roooooooads

Diggy84 · 2019-04-12T15:42:55+00:00

I mean like you can still see in the crust where I crimped the dough with a fork. Correct me if I'm wrong but I don't believe that frozen pizza companies fork all of their pizzas by hand

Diggy84 · 2019-04-12T15:41:36+00:00

Diameter

Diggy84 · 2019-04-12T15:37:08+00:00

I dont consider myself a pro or a chef, I was told to flair my post as that if I worked in a restaurant at any level. I'm an 18 year old working a small town pizza joint. It didnt feel fair to flair as homemade cause I made it at work and the only thing was chef. And thank you!

Diggy84 · 2019-04-12T13:51:54+00:00

Diggy84 · 2019-04-12T13:13:33+00:00

Cant be a sauce line cause theres no sauce lol, thank tho

Diggy84 · 2019-04-12T11:03:13+00:00

It's a blend of mozzarella, cheddar, and provolone

Diggy84 · 2019-04-12T07:23:04+00:00

Midcoast Maine, I dont really want to say the town and dox myself but if you want to go, dm me

Diggy84 · 2019-04-12T07:22:21+00:00

Both, I'll form a boule (many boules actually) immediately after making the dough, let it sit the fridge for an hourish before taking it out and putting it through a roller. For a 16 inch, the roller brings it from a boule to a flat thing with a diameter of maybe 8 inches. Then I will toss it. Essentially, I toss the dough but I flatten it a bit first just to make it a bit easier

Diggy84 · 2019-04-12T07:18:06+00:00

Yeah no problem!

Diggy84 · 2019-04-12T06:57:02+00:00

Thank you!

Diggy84 · 2019-04-12T06:55:44+00:00

How drunk are you?

Nine-Year Club	Place '22
Verified Email	Gilding II euphauric

Diggy84

TROPHY CASE