How do you insert Mute and un-Mute into a track?

monkey man · Post by **monkey man** » Tue May 15, 2007 4:45 am

Tim wrote:
PaganGods wrote:guys, that Region Mute thing works great - thanks much for the help!
How'd we get on that subject?

Classic, Tim; and so few words.

burn em · Post by **burn em** » Tue May 15, 2007 8:18 am

blue wrote:You can also select a region and choose "mute selection" from the region menu.

Oh, and never refrigerate your tomatoes. It changes the flavor.

It's OK to freeze DVD's and CD's though. It improves the detail in the top end!

monkey man · Post by **monkey man** » Tue May 15, 2007 8:30 am

burn em wrote:
blue wrote:You can also select a region and choose "mute selection" from the region menu.
Oh, and never refrigerate your tomatoes. It changes the flavor.
It's OK to freeze DVD's and CD's though. It improves the detail in the top end!

Lemme guess... the highs are crisper?

burn em · Post by **burn em** » Tue May 15, 2007 10:18 am

monkey man wrote:
burn em wrote:
blue wrote:You can also select a region and choose "mute selection" from the region menu.
Oh, and never refrigerate your tomatoes. It changes the flavor.
It's OK to freeze DVD's and CD's though. It improves the detail in the top end!
Lemme guess... the highs are crisper?

No the crisper is in the bottom of my fridge...

but the lows and anything mushy do seem to be a bit tighter.

blue · Post by **blue** » Tue May 15, 2007 11:31 am

Tim wrote:
blue wrote:
The paper towel trick is great for all green, leafy vegetables and herbs. Just don't put any water on it. Excess moisture is the enemy of preservation. The paper towel will absorb the extra moisture on the veggies (from washing) and keep them from getting soggy.
I wrap all others in dry towels, but when I tried a moist one with cilantro it seemed to work better. I've also tried sticking it upright in water (Like celery) but that doesn't seem to help.

I tried the celery trick too once and it didn't work for me either. As for the paper towel thing, I think the decision whether or not to use water probably depends on how dry the content is before you seal it. Usually lettuce has all kinds of moisture hiding in the crevices so you don't need to add more. Cilantro is usually dry and pretty fragile, so it needs the help.

Sorry to drag this back to the surface.

ramadev · Post by **ramadev** » Tue May 15, 2007 12:54 pm

I usually just enable Automation Record in the mixer window, and then click the mute button on & off. Then I'll zoom in with the editor and nudge the mutes to get the timing precise.

Avocados ripen well in a brown paper bag if you put a banana in with the avocados. The banana naturally gives off ethylene gas which will ripen the avocado perfectly. Ripening can happen pretty quickly, so check the avos a few times a day.

OldTimey · Post by **OldTimey** » Tue May 15, 2007 3:33 pm

ramadev wrote:I usually just enable Automation Record in the mixer window, and then click the mute button on & off. Then I'll zoom in with the editor and nudge the mutes to get the timing precise.

Avocados ripen well in a brown paper bag if you put a banana in with the avocados. The banana naturally gives off ethylene gas which will ripen the avocado perfectly. Ripening can happen pretty quickly, so check the avos a few times a day.

yes it can happen pretty quickly. if you have an avocado that isnt ripe, and you want to preserve it for at least a week, throw it in the fridge for a couple days, then begin the ripening process. although the avocado won't taste as good after being "chilled" it will last longer.

Never put any type of fruit of vegetable on TOP of the fridge, or above a stove, as the heat generated from these sources will cause stuff to spoil faster.

Tim · Post by **Tim** » Tue May 15, 2007 6:38 pm

I've never heard that banana trick (I've heard of others though).

A lot of the big markets now have refrigeration in their produce bins.......cool for some stuff, but not for tomatoes, avos, bananas, etc.

OT:
There's also a Mute tool in the Tool Bar - activated by holding the 'M' key.

monkey man · Post by **monkey man** » Wed May 16, 2007 7:23 am

I grew up with huge avo trees in my yard in Africa.
You took your life into your hands when you walked under them, as they dropped whoppers all year 'round.
I used to sell them for 2 cents a sack to the locals.

Individually wrapping them loosely in a sheet of newspaper was my favourite method of ripening.
I'd check them once a day, and order them from greenest to most ripe.
The newspaper ensured better protection from bruising, as it cushioned them more efficiently than paper bags, for example.
2-3 days usually did the trick, with 4-5 being the maximum.

Yes, the banana thing works; you can even use peels, which I did when I'd not planned ahead well enough.
I chose peels in preference to 'nanas on these occasions 'cause 'nanas ripen too quickly in the dark, whereas the avos seem to require it.

I've given up on checking back for the thread title; I figure anything that's important enough will surely appear on the radar somehow.