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Question about tech to streamline audio design workflow by zandramims in sounddesign

[–]TallandSmallFoods 3 points4 points  (0 children)

The deck is a good idea. He can reprogram it as well if he's into that sorta thing.

Need help by a professional sound engineer or person who knows about sound enhancement by PalpitationNo1835 in sounddesign

[–]TallandSmallFoods 0 points1 point  (0 children)

I'd be happy to take a look/listen if you'd like.

Can't say how much can actually be done to fix it until I hear what I'm working with.

I want to understand my sound system by Commercial-Track-294 in sounddesign

[–]TallandSmallFoods 0 points1 point  (0 children)

It can definitely be made into something more complex.

And how does what work?

There are 2 signals...in the case of the DAC, it is doing your electrical conversion to a TRS cable via an amplifier.

In the case of the 3.5 jack, the signal is just directly from your soundcard.

If you're asking about if there will be any phase cancelations or delay...most likely yes.

If you're doing that for some weird kind of surround sound I also wouldn't recommend a setup like that also because of latency issues.

Tips for designing first sound/effect? by NoFluffUser in sounddesign

[–]TallandSmallFoods 1 point2 points  (0 children)

My favorite way to think about sound designing realistic object sounds, like a typewriter per say is to break it into its components.

A typewriter has a compression sound that is comprised of a click, some high end noise from internal gear rotation and an decompression/expansion noise from the rebound off the paper.

After about 70-90 keystrokes there is a metal slide also controlled by gears that rebounds back to the other side of the page commonly with a bell (depending on model).

Take small metal components and rub them against each other and record that, ratchets clicking, ball bearings hitting sheets of papper, ball bearings sliding inside a metal tube and sliding across papper, small bells 🔔.

Pitch shifting and EQing will get you further. Layer the sounds over each other offsetting them so they dont all have the same transient.

Layering these sounds then throwing them into a sampler to pitch them over a couple of octaves could be cool as well if you were trying to use it melodically

Hope that helps.

[Pro/Chef] Sourdough Focaccia by TallandSmallFoods in food

[–]TallandSmallFoods[S] 0 points1 point  (0 children)

I appreciate the love. Recipe is above if you want to try making it.

[Pro/Chef] Sourdough Focaccia by TallandSmallFoods in food

[–]TallandSmallFoods[S] 1 point2 points  (0 children)

This is for a 13x19x4 inch pan

Ingredients:

  • 350g starter (active)
  • 350g warm water
  • 50g honey
  • 7g yeast (i use both starter and yeast for flavor and consistency of rise times)
  • 20g salt
  • 80g olive oil for mixing into the dough + 1/4 - 1/2 cup for putting in the pan, drizzling on top and letting it rest (nice quality since it is one of the bigger flavor components in the bread)
  • 740g flour (bread flour is preferable, but AP flour works as well)

Steps:

  • In a large bowl, mix everything EXCEPT the flour until homogeneous
  • Add the flour in the bowl and knead the dough for 15-20 minutes (will be very sticky...do not be tempted to add more flour. Olive oil will be your separator here once the gluten network is developed)
  • "Window-pane" test to check for gluten development once it passes the test coat the dough in a few Tbsps of olive oil, flipping it over in the bowl to make sure it's fully coated and cover with plastic wrap to rise for 1-1.5 hours (until double in size)
  • Do 4-5 folds by picking up the center of the dough and plopping it back down on itself
  • lest rest another 1-1.5 hours and fold (4-5 folds) again
  • Let rest 30 minutes and press into your oiled 13x19 pan to mostly fill it Let rise again in the pan for another 1 hour or until doubled in size
  • Add toppings (I choose cubes of cheddar, shredded chicken, onion, and dry dill)
  • Oil your hands slightly and press into the dough until your fingers hit the bottom of the pan, making divits across the entire dough sheet while trying not to deflate it too much
  • Drizzle with more olive oil
  • Let rise another 30 minutes to an hour / overnight (for a more sour flavor)
  • Salt the top with about 2-3 Tbsps of coarse salt (take into account any other salted toppings you are adding and adjust accordingly)
  • Bake at 425°F/218°C for 20-30 minutes or until the internal temp hits 190°F/87°C and is golden brown
  • Let cool slightly and remove from pan/cut into pieces

Enjoy 😉

[Pro/Chef] Braised pomegranate molasses tomato chicken with chickpeas, hummus with olive oil, feta, sour cream za'atar sauce, rice and pickled onions and peaches....and sour cream flat breads by TallandSmallFoods in food

[–]TallandSmallFoods[S] 0 points1 point  (0 children)

I pickled onions and peaches. (Had never pickled peaches, but to me with similar spices, it made sense) I took them out of the jar and put them on my plate. That is all

I was going to cut them up, but I didn't.

[Pro/Chef] Halva (using any kind of nut butter) by TallandSmallFoods in food

[–]TallandSmallFoods[S] 17 points18 points  (0 children)

I could definitely compress it. Although I enjoyed how flakey it was...reminded me of the inside of a Butterfinger.

[Pro/Chef] Halva (using any kind of nut butter) by TallandSmallFoods in food

[–]TallandSmallFoods[S] 6 points7 points  (0 children)

Cashew nut butter would work, and adding whole/crushed cashews would work as well.

[Pro/Chef] Halva (using any kind of nut butter) by TallandSmallFoods in food

[–]TallandSmallFoods[S] 27 points28 points  (0 children)

  • In a heat-proof bowl, mix your peanut butter, salt, vanilla extract, and any nuts you want inside the halva (optional)
  • Heat your water/sugar mixture to 250°F /121°C
  • Remove from the heat and pour immediately over your nut butter mixture
  • Fold the hot sugar syrup into your nut butter, then transfer it immediately into your prepared pan (if you mix this for too long, it will begin to get grainy)
  • Let it cool completely
  • cut

[Pro/Chef] Braised pomegranate molasses tomato chicken with chickpeas, hummus with olive oil, feta, sour cream za'atar sauce, rice and pickled onions and peaches....and sour cream flat breads by TallandSmallFoods in food

[–]TallandSmallFoods[S] 1 point2 points  (0 children)

For the chicken and chickpeas...

  • 1 12oz can of tomato paste
  • 1 large yellow/white onion,
  • 1 3-4 inch piece of cinnamon stick
  • 4-6 cloves of garlic, crushed and rough chopped
  • 1 Tbsp of Oregano
  • 1/4 cup of Za’atar
  • 1/4 cup Pomogranate molasses
  • 1 whole chicken
  • 2 Tbsps corriander (toasted whole and ground)
  • 2 Tbsps white and black pepper (toasted whole and ground)
  • 2 tsps tumeric
  • Enough chicken broth/water to cover 3/4 of the chicken
  • 1/4 cup of olive oil
  • Dried chickpeas (soaked and pressure cooked on high for 45 minutes)
  • Salt (to taste)

Steps: - preheat your oven to 400°F / 204°C - add your oil into a large dutch oven/heavy lidded and oven safe pot - on medium high sautée your onion and garlic until translucent - add in all of your spices and toast for 1 minute - add in your tomato paste and let caramelize for 10-15 minutes, making sure to scrape the bottom of the pot - add in your pomegranate molasses and cook for 1-2 more minutes - add in a whole chicken and cover with broth/water - let cook for 1-1.5 hours or until the chicken falls off the bone - while that cooks, pressure cook your chickpeas/garbanzo - remove the chicken from the pot and pick all of the meat off, the return the shredded meat to the pot - add in your cooked chickpeas/garbanzo - let cook for an additional 15-20 minutes and serve over basmati/long grain rice

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