West of Scotland Hi-Fi Club
2008-2009 season
West of Scotland Hi-Fi Club2008-2009 season
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We gathered on schedule at 7:00 p.m. inside Fat Boab’s Ale House ready for our trip to the Waterfront Studios.
At 7:30p.m we made our way anticipating what may be in store for us. We visited the Studios before, and Cy Jack has kindly offered a revisit to see the new developments in post production and of course the NEW studio which was unfinished during our last trip. To those who have never been before, Waterfront Studios are in Clyde Street and take up the first floor of a magnificent Victorian Building you see below.
A. Thomson quotes “The last time we were here, the floors were solid concrete and the walls, outlandishly contrived so as to not present parallel surfaces ANYWHERE, were simply plastered (unlike ourselves, who were plastered in a rather complicated way). This time, it was sheer opulence, with smooth wood flooring (horizontal but bizarrely not parallel to the ceiling) and the same outlandish wall geometry, but now covered in sound absorption and finished off in pale blue cloth. Tasty. And sounded superb, no matter where you were in the room. Good for Rock, Classical, heating the room, anything!” We eventually ventured via the Scotia Bar to West Regent Street where the once ’Balbir’s’ curry house is now called -”MODERN INDIA”
This is our order to those who are interested:- Aloo Chat Dosa Chicken masala Dosa Mixed Pakhora Chicken Xakuti (pronounced ‘Shakuti’.) A fiery ,dry chicken curry made with coconut, tamarind and a blend of rare spices Goa Fish Curry Chicken Tava with Chapatti and Dhal Chicken Bhuna Karahi 2 fried rice 3 chappatis
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Copyright Alistair Biggar
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The studios do mainly post production work for
television programmes adding voice/overs and effects tracks to the audio. They
now use AudioVision in lieu of Pro tools for their mixing, and everything is
hard disc based until the final product which is video tape. One of the main
highlights for us as a club to these studios was the sound from the main
monitoring speakers. They were made by Roger Quested and use a completely active controlled system
using 4 x 10” drivers in each, with a soft dome mid range unit and a high
frequency tweeter. These sounded superb, with the mid range being absolutely
perfect, the stereo imaging superb, and irrespectively where one is in the
Control Room, a complete lack of standing waves. If only my front lounge was as
acoustically dead as that, I would be thankful.
We had a Mixed
Pakhora, and two Dosas with
different stuffings (both covered in a spicy thick channa dhall sauce). Chicken
featured prominently in the main course selection, with a huge Chicken Tava
(served with more of that delicious dhall), a Chicken Xacutti, a Chicken Nentara
(I think - by this stage things were becoming a little indistinct) and a Fish
Curry with coconut and stuff. All the above was accompanied by three chappatis,
a fried rice, and, oh, yes . .We topped this all off with two
pistachio and two mango kulfi. REALLY GOOD
FOOD