Vinyl might be making a comeback, but Greenpoint audio mastering legend Paul Gold never left it behind. At Salt Mastering (61 Greenpoint Ave.) in the Pencil Factory, he’s spent the last 10 1/2 years mastering for such acts as Grizzly Bear, Animal Collective, and LCD Soundsystem.
I recently set aside some time to garner stories from Paul about his history in the business, and maybe get a few technique pointers along the way. Arriving at his place of business, I pried open his door on the fourth floor, and he shouted from the other room to come in.
Paul is a bit of a mad scientist. His hair bounces around as he moves about in his studio, and his large frame glasses are actually of his era, and not worn ironically. We sit in a relatively small unit, the front half filled with tools and scraps of audio gear, while the main mastering room is surrounded by large gear that looks like something out of those black-and-white Twilight Zone episodes on time travel from the 1950’s.
Carrot Chips I can make a carrot lover out of anyone, including children. Let’s first start with an interesting carrot. You know, like a purple or a yellow one; they come in so many colors, let’s switch things up a little bit. The farmers market in McCarren Park usually has a nice choice of colors for carrots. For this recipe, I chose the yellow ones, which can also have shades of green towards the ends. Here’s what you need:
1 lb of carrots, washed
1 tablespoon olive oil
1 teaspoon each salt & pepper
1 ounce grated Parmesan cheese
1 tablespoon light mayonnaise
Don’t peel the carrots; it won’t affect its appeal once we’re done (pum-dum). Cut the hard ends off the carrots. Cut the carrots lengthwise with a long, sharp knife about 1/16th of an inch or like the thickness of corrugated cardboard. Put them in a large bowl and drizzle half the olive oil on top. Stir with a fork or your hand. Then add the rest of the oil. You want to make sure they’re well coated on all sides. Add salt & pepper while mixing to get it evenly coated. Now you’re going to want to place all the pieces in one layer on a baking pan. Ideally you have a silicone-baking sheet: these things are amazing, safe & you will never have to scrape a baking sheet for the rest of your life. If not, brush some extra oil on the pan, but not too much. Try not to overlap or have pieces touching. Continue reading →