u/AxelHasRisen

Hi all,

Like most of you, I often find myself ducking some tracks to make room for a kick.

Thing is, using PreFX, PostFX or PostMixer won't take into account later processing (eg, HPF filter in low drums or master bus). My side-chain ducking would still react to the original boomy (long) kick.

Since I rarely filter out kick low end on its own lane, I find myself in this situation very often.

Hi all,

I've been DJ-ing for years, doing long sets (3h to 10h) with long 32+ bars blending transition melting grooves and melodic elements together, creating anticipation, and aligning builds-ups/drops together, etc.

Never did it for the money, it was mostly in private (up to 50 people) settings where I got to play my genres and dictate the vibe (house, progressive, breaks, 120-130bpm techno).

Now I'm broke AF, and got a chance to get "easy" hundreds of bucks that I couldn't say no to.

In terms of curation, I'm covered. My friend who's part of the event organization got me precise pointers to meet the crowd expectations. I'm also familiar with music as a 30+ yo person who listened to everything over last decades

Thing is, I end up with a crate of relevant track but from 70ish BPM to 180ish BPM, inaccurate grids, inadequate DJ-ing structure (I was raised with extended mix structure).

The advantage is: I have Serato Pro and Stems mapped to controller pads, so that's a +

I'm here collecting any tips on how to make interesting stuff in these settings. They're not expecting the DJ to light it on fire with scratches or crazy transition/sampling neither.

Thanks in advance

Hi all,

The flair "cuisine" is the closest I've got.

I haven't been to Algeria since covid.

In recent years, in EU and other parts of the world, many classic sugar carbonated beverages like Pepsi, Fanta, Sprite, Dr Pepper, etc, started replacing sugar as the only sweetener with a mixture of sugar + other low cal sweeteners (steviol, as#####ame, sucralose, etc). This allows companies to workaround food health ratings and sugar taxes. The result is most people don't realise it, but I'm more sensitive than average to the presence of sugar alternatives in beverages even in the presence of sugar. They leave a bad taste for me and I'd rather a bitter/acid non-sweet drink like tea or coffee or diluted lemonade rather than a drink with sugar alternatives. Right now I have a very limited choice if sweet carbonated drinks (Coca Cola, some European Coca Cola alternatives with pure sugar, some sugar-only classic carbonated lemonades, one Ice Tea brand)

Question A: are Algerian beverage producers moving in a similar trend? Or at least global franchise ? I'd like to see recent Algeria Fanta/Pepsi ingredient list.

Question B: are there decent Cola alternatives in Algeria? In my experience, it's a tricky recipe and more often than not they miss, in Europe among Coca Cola alternatives I find 1 in 20 to have a good classic Coca Cola taste (ps, I'm not a coca cola purist, I used to like Pepsi cola before switch in sweetener formula).

Thanks for sticking by the long geeky post about soda of all things

In a post soliciting unpopular opinion. I expressed my views on drug legalization (original comment). I was high and talkative and ended up writing too much and probably repeating myself.

Some rando appreciated my arguments.

Some other rando told them "it's chatgpt" and proceeded by pasting some AI-generated text on how people abuse AI.AI-generated moral lesson by anti-AI user