Originally posted by Not a Number And speaking of audio, dialing the clock back to the early mid 80's, many of the first generation of audio CDs often had a harsh unnatural sound with clipping and silibance. Most of the problem was that sound/recording engineers were used to equalizing (boosting and reducing) parts of the sound spectrum to overcome noise and unequal dynamic response in analog recording methods and media. Some of it was due to the A/D and D/A converters. It took a little learning curve to know what equalization "profiles" to use and tuning the digital converters.
Digital went through a similar teething issue in the mid 2000's as camera colour profiling technology had to catch up to digital equipment. Colour management is still a difficult minefield to navigate.
Originally posted by SSGGeezer And the standard speakers sitting next to the mixing board for years were not very good Radio Shack Tandys so they could estimate how the mix sounded on the average person's gear, in other words, weak equipment.
Tune things to the lowest common denominator, that makes sense.
To try to judge the real from the false will always be hard. In this fast-growing art of 'high fidelity' the quackery will bear a solid gilt edge that will fool many people" - Paul W Klipsch, 1953
Originally posted by PDL As for Scotch Whiskey, neat and smokey - for gods sake no ice.
At the risk of de-railing this thread: I find that scotch can benefit from ice if it is indifferently blended or a single malt not aged for long enough [or properly]. With anything 20 years or older, adding ice is pure
sacrilege. I have similar rules for Cognac.
In regards to RAW files, if you strip back all the behind-the-scenes processing in RAW files it might be interesting to see what you get when working with pure un-demosaiced RGBG channels. But be warned, it is the equivalent to drinking unadulterated cask strength Scotch whisky: If you find yourself reaching for it all the time...you may have a
problem.
Last edited by Digitalis; 04-23-2018 at 05:51 AM.