Good Day, we're going into the studios here today at The Los Angeles Film School Recording Arts Building and our intention is cleaning up a sourer mix. Sourer only means the recording needs some improvements; from parts not clear within the mix, 'pops' and 'clicks', vocals not tuned properly, and start point and finish point. Yes, a producer looks into all of the encounters and signs that show a sourer mix session. At this point a producer's six sense kicks in and that's when we use our DAW plugins, and if it was an analog cleaning we'd be using our analog Eq's, processors, compressors and which ever other analog gear we'd decide to use on this particular mix.
So, here we are at the studios, The Los Angeles Recording Arts Building is we're this session starts. If you never produced a mix, which mix refers to a song, then get ready for a treat. First then first, prepare the mix. That means look for the muddy spots, look for hums and hisses, in phase, out phase, start point and end point. Here we go! I'll send that finished mix over when we're done.
Hi, welcome back to another wonderful read, here at Producer's Alley. Today is our informative moment, and we're going to let you and only you our readers know about what's coming soon. 'Zero' is coming soon and his one our new talents her at Producer's Alley. Yes, we or a affiliate of Scenic Records and Andre' Harris Publishing Company. The artist 'Zero' tailored most of the content within a video game edit we did for 'Dead Island Return of The Zombies'.
If you did not get the chance to see it, we'll reload it and you can review it. Just to fill you in, he's the person doing the dialog before Marlin Bates proceeds with his dialog. Keep a look out for this talented guy, he's sure to be around for a long time with a name like 'Zero' that you can trust. Until tomorrow, read again, we'll write back soon.
. Welcome to another day at Producer's Alley, here in beautiful Hollywood, California a great introduction into the Los Angeles Hub. Today like always, the weather's spectacular, the people or 'over the bar' a plaguer to meet and the food is off the chart. Yes, home of the movie stars and it can't get no better then this; because at this moment I'm gearing up for my 2018 project titled 'Zero', it's a hot marketing concept and more. Here's a little of whats to come, urban street lyrical deliveries, total recall beats, melody twisted keyboard riffs, swivel pan pots and much more.
We've been using the DAW's like a insane recording software Geek and pushing the paddle with studio visits. From the D-Command, into Icon Studios, and insight from the Foley studio here on the Sunset Strip and I have to say 'that's just the icing on the cake, preparing the taste'. We also worked with a wonderful team that helped produce the finishing product. Trust Producer's Alley on this, it'll be something exciting, challenging and competitive.
Hi, sorry, it's been eight days and we've not had a blog. We have a good reason, do not get disturbed, we'll explain and trust me on this one you'll enjoy our explanation. Monday, March 5, 2018 was all day inside the recording studios, and Tuesday, March 6, 2018 was spent all day inside the library doing some studying, Wednesday, March 7, 2018, was spent back into the studios, Thursday, March 8, was back into the library, Friday, March 9, was spent back inside the studios, Saturday, March 10, was spent inside the studios, Sunday, March 11, at the library then back into the studios. Busy eight days, "right?"
We have some videos that have been completed inside the studios and we'd like to share them with our fellow readers. I've said before, "Producer's Alley always has something in the working and something new." Review all the videos will submit and have fun. Give us some feedback.
Today we're cooking with Chef Kevin Gillespie and his dish for today is Iron Skillet Chicken. Yes that sounds good 'right'? Chicken is good with anything if you'd ask someone like myself. I really take a liking for anything that is prepared with chicken.
Ingredients
- 1 cup semi-pearled farro, preferably Anson Mills
- 3 cups water
- 1 generous pound brussels sprouts, about 32 golf ball-size sprouts
- 2 whole chickens, about 4 pounds each
- Salt and ground black pepper
- 2 tablespoons grapeseed oil
- 3 cloves garlic, shaved on a mandoline
- 2 cups chicken stock, warm, preferably homemade
- 2 tablespoons olive oil
- 1/4 cup lemon juice
- about 1/4 cup Tahini sauce (recipe follows)
Directions
- Preheat the oven to 500°F.
- Soak the farro in the water for 30 minutes. Drain off the water and rinse the grains with cold water. Put the farro in a 2-quart saucepan and add enough fresh cold water to cover. Bring to a boil, then cut the heat down to low, cover, and simmer until tender yet still chewy, about 20 minutes. Drain off any excess liquid and spread the farro on a baking sheet to cool. You should end up with about 2 cups of cooked farro.
- Meanwhile, peel off the outer green leaves of the Brussels sprouts until you have 4 cups. Reserve the inner heads for another use.
- Cut up the chickens into leg-thigh and breast-wing portions with the skin still attached. For each leg-thigh portion, bend the leg away from the body, cut down to the joint, then bend the joint to break it. Cut between the ball and socket, then down around the carcass to remove the entire leg-thigh portion. For each breast-wing portion, cut down along one side of the breastbone, then run the knife along the contour of the rib cage and around the wishbone to begin removing the breast from the body. When you get to the joint connecting the wing to the body, grab both wing and breast together and cut through the wing joint to remove breast and wing in one piece. Score the meat around the next wing joint closest to the breast, cutting down to bone and scraping with the knife so the bone is fairly clean. Bend the joint to break it and remove the wing. The resulting boneless breast with the first wing bone attached and exposed is called an airline breast. It looks nicer than the boneless breast by itself, and the wing bone helps keep the meat moist during cooking.
- Cut off any excess flaps of skin and pat the chicken very dry with a paper towel. Generously season the chicken on all sides with salt and pepper. Heat two large cast-iron skillets over medium heat. Add enough grapeseed oil to coat the bottom of each pan. Put the chicken legs in one pan, skin side down, and put the breasts in the other pan, also skin side down. Crank the heat up to medium-high and cook until the skin is nicely browned, about 4 minutes. No need to peek; just let the chicken cook undisturbed. When the skin is browned, it will release easily from the pan and the meat will start to pull away from the bone. Turn the leg-thigh portions and cook for 1 more minute skin side up, but let the breasts cook skin side down the entire time.
- Place both skillets in the oven and roast for 5 minutes. Carefully pull out the pan with the legs, turn the legs skin side down once again, and return to the oven for 3 more minutes. The breasts will still be skin side down, remember; they do not get turned at all. After a total of 8 minutes, carefully pull both skillets from the oven, transfer the chicken to a large plate, and tent with foil to keep warm.
- Using mitts, carefully pour out and discard the accumulated fat from the pans. Heat one pan over high heat until smokin’ hot. Add the cooled farro to the pan, spreading to evenly cover the bottom (save any leftover farro for another use; it makes a great salad). Again with the mitts, grab the handle and shake and toss the farro so it heats through evenly. After about 3 minutes, the farro will begin to caramelize and puff. Add the Brussels sprout leaves and stir nonstop for 1 minute. Add the garlic and warm chicken stock, then shake and toss the mixture for 2 more minutes, until almost all of the liquid is gone. The farro will absorb the stock and release its starch to thicken the remaining liquid, creating a creamy mixture.
- Stir in the olive oil, lemon juice, a pinch of salt, and any accumulated chicken juices from the plate. Taste and adjust the seasonings as needed; with all that lemon juice in the farro, the dish screams for salt to balance it out.
- To serve, drizzle a circle of tahini sauce in the center of the plate, and top with a scoop of farro and a chicken breast and leg.
Welcome! It's Producer's Alley blog profile and I'm Andre' Harris. Yes, producer at heart. Just for starters, how many producers are reading this blog? If you're a producer and reading this blog just send over a 'good ole message' to producersalley.blogspot.com and we'll stay in touch.
Get all your studio equipment warmed up, take out a notepad, grab a pencil or ballpoint pen and be prepared. We're gonna dig deep into the producer and find out what makes producers tick and tock! Being, we may not find this out right away. Will have a pencil and notepad on hand for doing our on research.
Just giving some information on the studios around the Los Angeles, California area. So get them notepads ready for the information that's to come. It'll open eye's and have you making great music. Did you grab the notepad yet!
Here we go, our first studio facility here in Los Angeles, California. Hey! make a note of this first one mention here on Producer's Alley and it's our history we've marked for this day. So we'll step back in time and say 'our first Los Angeles Studio on Producer's Alley was'.
Let's get down to business here. The studio facility that we really put on our list of studio facilities you have to visit and even book your first session at. Indigital Studios with two locations
6820 Sunset Blvd Hollywood, California and 1305 Fair Avenue Santa Cruz, California. Contact Brody Bergholz for the 6820 Sunset Blvd location and if Santa Cruz location is closer then contact the Santa Cruz facility.
I'll give you all Brody Bergholz contact information. Brody Bergholz's direct number is: 310-880-6819 and his email address is: brody@indigitalstudios.com Visit the website: https://indigitalstudios.com
We're going into the studio tomorrow for audio processing for the 2018 album release by the band Pub Noise. Pub Noise, mention's artist Prince Of The Earth Reiner which is a artist from Kingston, Jamaica. George Vessall (Prince Of The Earth Reiner) has contributed countless of beats, and has displayed his writing talents, along with his creative insight into some of Pub Noise's best album completions. These songs are as following: 'Destoryed Illusion', 'Explore', 'Rumors That We Stand On', 'Rich Sea of Tranquility', 'Trail Blazer', 'Basic Answer', 'Wicked Mess', 'House On The Hill', 'Relative of Relatives' and 'Way of Subject'.
All of which can be reviewed on spotify:user:andreharris123456:playlist:4dG70LS4KHHzIS8uJcXOqp by 'copy and paste' link into your browser. Get a feel of the constructions, see how it all works, play it all day and play it all night. Then return here on Producer's Alley Blog and tell us how you loved it. Until next time!
Hi, you wondering just what goes on around Producer's Alley on Sunday? Here's our little secret and keeping it a secret maybe quite challenging. It's recipe day! I know the way everyone is imaging it. Like, we give a photo of a dish, and all our readers have to do is write in, tell us the dish and give us the recipe. 'Not!'
Spinach Stuffed Chicken Breast
"Spinach and cheese stuffed into boneless, skinless chicken breast. Serve with rice, noodles, or a great Greek salad!"
Ingredients:
- 1/2 cup mayonnaise
- 1 (10 once) package frozen chopped spinach, thawed and drained
- 1/2 cup crumbled feta cheese
- 2 cloves garlic, chopped
- 4 skinless, boneless chicken breasts
- 4 slices bacon
- Add all ingredients to list
Directions:
- Prep 25 m
- Cook 1h
- Ready In 1h 25m
- Preheat oven to 357 degrees F (190 degrees C).
- In a medium owl, mix mayonnaise, spinach, feta cheese, and garlic until well blended. Set aside
- Carefully butterfly chicken breasts, making sure not to cut all the way through. Spoon spinach mixture into chicken breasts. Place in shallow baking dish. Cover.
- Bake in the preheated oven for 1 hour, or until chicken is no longer pink in the center and the juices run clear. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Footnotes:
TIP
- Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
That's Producer's Alley way of sprucing up Sunday. Enjoy the rest of your day and we'll have some find treats for all next week. Yes, indeed, studio visiting all around the L.A. Hub. So do not forget, bring your notepad and take some notes.
Today is going be a laugh within a smile if you follow Producer's Alley while we make a phone call. Before we place our phone. Let's look into our directory. Yes, Producer's Alley has a large notebook of complicated number.
I say complicated, cause number are complicated. They get renewed, the lines busy most of the time, wrong person picks up and they sometime do not even know the company their working for. You've done that before? ahh, ahh!
We called a number and did not get the company or person we we're intending to contact. Let's say, it was the correct number and it seem a ghost answerer was on the other in of the call. Let me just give you all the number we dialed and let you call and see what transpires. Ok, ready?
The number is 323-445-4809 ask for Milk Man the Producer and he should answer the phone. If not the ghost answerer picked up the phone call. His voice is just a little deep and it sounds like he's about to jump out the other end of the phone. Do not be fooled!
Wow, they call it hump day? Yes, that's a question cause I wondered why. Then someone told me that everyday after is all down hill. I thinking!
Is Wednesday the day you schedule everything that's focused on your weekend events? Will, here on Producer's Alley today is just a normal day and we're geared for setting in on a producer's session.
When the session start's will see all the buttons that the producer pushes and his flat time (what happing's before the producer starts). Maybe he has a Apple Pie or a cold Bud Light who knows! We'll find that out when we are setting in on the producer's session.
Hello, again, we had a marvelous 'set in' and like we said. During 'flat time' they get diluted on alcohol! No, just kidding. Producer's are professional at their trades and they use professionalism from start to finish. Even 'flat time' is used for revamping material for recording and maybe calling the artist and getting a feel of the artist intentions for creating his material. Nice guy's they are, take it from us at Producer's Alley.
Today our focus is on keeping all equipment safe and properly tuned for the next session. Yes, when I say tune I mean tuned. No, not like you'd tune a electric guitar for all you musicians. Being a Producer is a musician in it's self!
Trust me calling yourself a musician at producing is no biggie. Tuning is just like the word. Making it sound beautiful like it's meant to be. No short cuts at all.
Yes it's Friday, Friday all day long. Friday all day long! So, let's ride out to Venice Beach and enjoy ourselves a day on the beach. Will enjoy the sunshine and look out at a nice view of the ocean.
I hope you're back! We have some wonderful news to bring readers of Producer's Alley and readers internationally. We have a contest entry form on our desk at this moment while we write you all today. Yes, it's a 'good Saturday' indeed.
We know that a producer's job never ends and we're look over our entry into Audio Post Production on films. This is where all the producer's skill is tested. It's a one on one and the story even get's better at the end. With film you'd have hours of storytelling for network your producer skills.
Producer's Alley recipe day is every Sunday and can you have any idea of the recipe for the day? Sunday's recipe is Korean Ground Beef and Rice Bowls. We here a Producer's Alley had a taste for ground beef and something quick and simple to prepare. Write and tell us how this dish makes your Sunday bright and inviting at the dinner table.
- 1 pound lean ground beef (90% lean)
- 3 garlic cloves, minced
- ¼ cup packed brown sugar
- ¼ cup reduced-sodium soy sauce
- 2 teaspoons sesame oil
- ¼ teaspoon ground ginger
- ¼ teaspoon crushed red pepper flakes
- ¼ teaspoon pepper
- 2 cups hot cooked white or brown rice
- sliced green onions and sesame seeds for garnish
- In a large skillet cook the ground beef and garlic breaking it into crumbles over medium heat until no longer pink.
- In a small bowl whisk brown sugar, soy sauce, sesame oil, ginger, red pepper flakes and pepper. Pour over the ground beef and let simmer for another minute or two.
- Serve over hot rice and garnish with green onions and sesame seeds.
We've been having a festival of information for our readers and trust me the events and occasions will only get better. For. Monday! Audio Post Production inside The Los Angeles Recording Studios.
Will be conducting sessions inside the Foley studio today. For readers that are not into Audio Post Production. Foley is just, paper balling, footsteps, punches and door opening and closing on films. Ok, you do't get!
Let's say, an actor opens a car door. It's not recorded on take it's sent into editing stage we're a Sound Editor get's busy! Audio Post Production! There we go.
Can you just imagine the movie you really enjoyed the most and kind of feel a need to watch daily. Was all done inside a professional recording studio from completely nothing just silence. So, next time you watch a film, slowdown and take a precious moment to give credit where credit is due. Yes, it's amazing and it's all a skill you can be skilled at.
Tuesday, is it an 'eye opening Tuesday'? Yes, I'll say it is. We've found a equipment treasure chest inside the closet today. You've ever seen the equipment a producer has inside his treasure chest?
Just, today we're going to show you some equipment the producer is outfitted with. A needle, thread, fabric and some safety pens. No! No.
Producer's Alley would not lead you a stray. Producer's or not fabric designers. Look a little closer and write back on the occupation. With all the equipment they use. Come up with something.
Maybe you'll see a producer to be a professional guy after all. If not, somethings really wrong with your perception of usage on off board filtering and dynamics. Reevaluate it! Producer's are getting hotter on in studio formats.
Just saying, get into the mental of your fellow producer and adsorb some of his skills. Trust me you'll be happy you did. You may come away with a liking for new equipment and may add equipment you conceder needed. It's all about having fun!
Producer's Alley is where reading is fundamental and noticing how fundamental the magnitude of needed knowledge can be. We arrive unto a new path with the musician and the producer engaged.
Ready to us the trusted insight you've gained sense you became a Producer's Alley reader? Yea!
Where would you find the producer's spot within all three images above? Let's start using that feedback button on our home page. We'll review all the feedback we've received on this topic date of Thursday, February 15,2018 and make a note of it. Then mention comments we've thought to have the right producer's placement within each image above.
Friday, was a smash! Will the traffic here in the L.A. Hub was a monster and that's normal. If traffic is not out the box here in the Los Angeles, California Hub it's not going to be a great day. Los Angeles residents would forget just what time of day it is.
Any way. Our Friday was a constructive one that's for sure. We spent it inside the D-Command Studio at The Los Angeles Recording School. Yes, The Los Angeles Recording School is where any producer should very much find time for visiting this facility as a hole.
It has numerous studios on campus for creating your fantasy world within film developing and your music project for artist of the year award.
Yes, all ready Saturday! Did I phrase that correctly? We're at the Los Angeles Studios again today putting finishing touches on our 2018 project. We just feeling it's time we finish it up and move on into our 2019 project.
We have songs that or current and in the 'here and now' for 2019. We feel it's going to be a translucent 2019 for music. They'll be a new artist winning all the grammes. With a musical edge that'll recreates international boundaries within every music genre.
It's Sunday once again and we're cooking up everyone's favorite dish. Sticky Honey Garlic Butter Shrimp. While it's a traditional dish just with the additives of vegges and a little sliced lemon. Yes, a Sunday wonder in my book.
In deed you'll have a choice with this dish Sticky Honey Garlic Butter Shrimp.
The choice you'd say? Rice or Noddles. If you'd have something else write and let Producer's Alley know of you're secret. If it 's a family recipe keep it in the family.
- ½ cup honey
- ¼ cup soy sauce
- 3 cloves garlic, minced
- juice of one small lemon
- 1 pound large shrimp, peeled and deveined
- 2 Tablespoons butter
- green onions, for garnishINSTRUCTIONS
- In a small bowl whisk honey, soy sauce, garlic and lemon. Add half of the sauce to the shrimp and let marinate for 30 minutes.
- In a medium sized skillet at the butter. Add the shrimp and discard marinade. Season with salt and pepper. Turn the heat to medium high. Cook until the shrimp turns pink about 2 minutes each side. Add the reserved marinade and pour over shrimp. Cook until the sauce starts to thicken and coats the shrimp. Garnish with green onions.
Monday was a mad house around Producer's Alley. Being, I woke up like I normally do...'right'. Went out to my car. Well here in the L.A. Hub that maybe three blocks away adding which day of the week it is.
Anyway, put the key into the ignition. Yes, it did not start, no turn over of the engine, no warning light flashing, no little voice saying what's going on, nothing and I should be posting on Producer's Alley any minute. This car process started at 7:49am in the morning. So, I called my muscles. Enterprise Rent A Car!
Not before foot traveling about eight blocks to the Los Angeles Studios for post production on a up coming project. Foot traveling on Sunset Boulevard makes the time seem shorter with the amazing scenery Sunset Boulevard has and the morning commuters can seem strange. All in all, days in the Los Angeles Hub can be pleasant and entertaining. Sometimes you can walk out your door and that 'count to ten' if things go wrong perception is 'hear say'.
Yes, Producer's Alley, we're just normal folk like everyone else. We have our moments and today we return our rental car. Not endorsing anything, Enterprise Rent A Car is a great rental car service provider for communities internationally (1-800-Rent-A-Car). Just a reminder, have the number handy and inside the notebook we've prescribed for readers of Producer's Alley.
With pick up and drop off services. They really cannot be forgotten in times of need. Producer's Alley keep a Enterprise Rent A Car business card on our desk at all times. Trust us and surely trust Enterprise Rent A Car.
Hi, we're back with a great gift, being we delivered you a great rental car provider and everything! Our Producer's Alley blog take's you into post production on film. Where will have a game clip for reader. Do not be alarm video games and films are all the same and you'll see why I say that.
Wednesday was a day of adding filters, dynamic plugs and automation into our post production session. Yes, the day was long. Producer's Alley really had no time for blogging and we made some time for our social media friends by uploading to Facebook and Twitter. We're going into the theater space and see how our post production came out.
Here we are. Inside the theater. You guys are ready for some film footage? You guys ready!
Let's stay tuned in.
https://www.youtube.com/watch?v=MrfRgJVJAYM Hi, we're getting it ready today and it's the Friday you've waited for. We have some very intriguing projects for sharing today. We're going to keep editor's information a secret and explain the post production concept being targeted. We have three categories when developing a video clip from no sound, no props, no dialog, no SFX, no music and that's very much a silent video clip.
'After the Madness' was a serial and hyper-real concept that push on buttons that cover pregnancy. I'll say, you'd have to be very intrigued by the massage or know how it place out when grabbing a point of the clip for observation.
Hi, guys, sorry about the videos. Seem's we're having some technical difficulties. Will try adding our link into the format and see it you all can get a review of them within that format. https://www.youtube.com/watch?v=kKtMRVgcvKM Let us know at Producer's Alley if this process help with you guys viewing our video content.
Mostly we're affiliated with YouTube, Twitter, Instagram and many more. Those are just the basic quick stoppers. So, did you all view the videos? If not you'll have time for viewing them they'll be posted for awhile.
https://www.youtube.com/watch?v=UjyqlssIMuw
https://www.youtube.com/watch?v=MrfRgJVJAYM
Hi, we had our Sunday recipe up and for anyone that missed it from Sunday will repost it just for you. Herb Potato Salad for after main meals or before main meals. Why not go all the way! Have this dish while watching your favorite sport's team.
Good Morning, here once again! It's Producer's Alley, where you adsorb all the nutrients for becoming a world renown producer. We're here again at The Los Angeles Film School and you wont believe this. At this moment we have accumulated over 300 hours in The Los Angeles Film School studios.
