{"id":1852,"date":"2010-10-06T17:22:06","date_gmt":"2010-10-07T00:22:06","guid":{"rendered":"https:\/\/noisejockey.net\/blog\/?p=1852"},"modified":"2010-10-06T17:26:53","modified_gmt":"2010-10-07T00:26:53","slug":"fatty-lumpkins","status":"publish","type":"post","link":"https:\/\/noisejockey.net\/blog\/2010\/10\/06\/fatty-lumpkins\/","title":{"rendered":"Fatty Lumpkin"},"content":{"rendered":"

There is no photo to accompany today’s sound because it’d surely put you off your lunch.<\/p>\n

We were cooking pork – making carnitas, maybe – and part of the food preparation process was to separate out gobs of fat from the meat. It took all of three seconds before I knew that I’d have to record the sound of this disgusting spectacle.<\/p>\n

After dinner, I positioned a large condenser mic<\/a> very close to a metal bowl, in which were the fatty leavings of our meal. I used my hands to get all sorts of slishy, squishy, disgustingness out of it until I had broken it into such small pieces that it didn’t sound so good. Or look so good. Or smell so good. But my skin was silky smooth for a week.<\/p>\n

To my surprise, the tones were quite bright and rather subtle. But put against imagery of an alien ovipositor<\/a> or similar disgustipating slimy thing, it’d be audio-layering magic. [Hint: Other good ways to get these kinds of effects is to scoop petroleum jelly into your hands, but that’s pretty messy. You can try massage oil instead, which smells better and is easier to clean up, and try manipulating a bar of soap or other oval object.]<\/em><\/span><\/p>\n

So, today’s lesson: If at first you don’t succeed, try larder.<\/p>\n

[soundcloud url=”http:\/\/api.soundcloud.com\/tracks\/5790850″ params=”show_comments=true&auto_play=false&color=ee0000″ width=”100%” height=”81″ ]
\n[R\u00c3\u00b8de NT1a microphone into Sound Devices 702 recorder]<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

There is no photo to accompany today’s sound because it’d surely put you off your lunch. We were cooking pork – making carnitas, maybe – and part of the food preparation process was to separate out gobs of fat from the meat. It took all of three seconds before I knew that I’d have to […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[63,4],"tags":[255,258,259,256,257,321,18],"_links":{"self":[{"href":"https:\/\/noisejockey.net\/blog\/wp-json\/wp\/v2\/posts\/1852"}],"collection":[{"href":"https:\/\/noisejockey.net\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/noisejockey.net\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/noisejockey.net\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/noisejockey.net\/blog\/wp-json\/wp\/v2\/comments?post=1852"}],"version-history":[{"count":16,"href":"https:\/\/noisejockey.net\/blog\/wp-json\/wp\/v2\/posts\/1852\/revisions"}],"predecessor-version":[{"id":1872,"href":"https:\/\/noisejockey.net\/blog\/wp-json\/wp\/v2\/posts\/1852\/revisions\/1872"}],"wp:attachment":[{"href":"https:\/\/noisejockey.net\/blog\/wp-json\/wp\/v2\/media?parent=1852"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/noisejockey.net\/blog\/wp-json\/wp\/v2\/categories?post=1852"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/noisejockey.net\/blog\/wp-json\/wp\/v2\/tags?post=1852"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}