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Philip Banks
Je Ne Sais Quoi
Joined: 20 Jun 2005
Posts: 11074
Location: Portgordon, Scotland
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 Posted: Sat Oct 02, 2010 12:40 am Post subject: Oooooo tight deadline |
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Email received 1507 yesterday
"I was wondering if you’d be able to do the attached voiceover by Tuesday lunchtime (sorry I know it’s tight!)."
REALLY?
It was a "self record n edit" job so I could do it when I liked.
I recorded and started to edit. The aroma from the kitchen was too tempting. Classic British sausages had been in the oven for some time bubbling away in a sauce of my own invention along with some baked potatos. Late lunch everybody!
I returned to my desk and finished editing. Uploaded audio to a server. Job done! Time was 1557.
May be I should've skipped lunch as I was cutting it a bit fine.
Important bit
Splash some cooking oil, just a little into a measuring jug. Add a good teaspoon full of tarrgon and two dashes of Worcester sauce. One good dollop of tomato and red pepper burger relish, 300ml of tomato ketchup (Heinz), 250ml HP sauce (that's brown sauce to Bob) and stir with a stirry thing. Place sausages in an oven proof dish and spoon over sauce. Ovenise at 180 degrees (that's south for any navigators) for about 35-40 mins. Serve with baked pertaters or fries or if in LA something really pretentious like Plantains or Cuban Left-wing vegatable based pamphlets. |
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Lee Gordon
A Zillion
Joined: 25 Jul 2008
Posts: 6864
Location: West Hartford, CT
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| Posted: Sat Oct 02, 2010 3:00 am Post subject: Re: Oooooo tight deadline |
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| Philip Banks wrote: | | Ovenise at 180 degrees (that's south for any navigators) for about 35-40 mins. |
It's also 350 degrees for those of us Yanks who ovenize with the Fahrenheit scale. Don't want any undercooked sausages.
(Notice how I used the American spelling of "ovenize" -- with a "z.")
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Lee Gordon, O.A.V.
Voice President of the United States
www.leegordonproductions.com
Twitter: @LeeGordonVoice
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JBarrett
M&M
Joined: 19 Feb 2007
Posts: 2043
Location: Las Vegas, NV
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| Posted: Sat Oct 02, 2010 6:38 am Post subject: |
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You know, Philip, if this voiceoveristising thing doesn't work out, perhaps you could do a cooking show. I think you'd be a fabby kitchenovenist.
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Justin S. Barrett
http://www.justinsbarrett.com/ |
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Jeffrey Kafer
Assistant Zookeeper
Joined: 09 Dec 2006
Posts: 4931
Location: Location, Location!
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cyclometh
King's Row
Joined: 06 Aug 2010
Posts: 1051
Location: Olympia, WA
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| Posted: Sat Oct 02, 2010 3:39 pm Post subject: |
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I see what you did there.
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Corey "Vox Man" Snow
http://voxman.net |
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Vance Elderkin
Contributor IV
Joined: 02 Feb 2007
Posts: 133
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| Posted: Sat Oct 02, 2010 8:38 pm Post subject: |
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| Sort of a bang-up job with the bangers... |
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Melanie Haynes
Contributor III
Joined: 09 Jul 2010
Posts: 85
Location: Houston, TX
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| Posted: Sun Oct 03, 2010 8:16 am Post subject: Re: Oooooo tight deadline |
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| Philip Banks wrote: |
"I was wondering if you’d be able to do the attached voiceover by Tuesday lunchtime (sorry I know it’s tight!)." |
I love it when clients think it's a rush for us to do something in a few days, when it can be done in just a few minutes and returned it to them. Easy for us, and the client thinks we're amazing! - which we are, of course.
Your lunch sounds good, too! We have ribs in the smoker right now.....
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SaVoa #08019
www.melaniehaynes.com
832-912-9250 |
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Bruce
Boardmeister
Joined: 06 Jun 2005
Posts: 7977
Location: Portland, OR
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| Posted: Mon Oct 04, 2010 7:17 am Post subject: |
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There are days when I wish I was so busy that I'd have to tell clients to wait two or three days, but during those rare times when I am that busy I find myself wishing for quieter days. There's twisted thinking for you.
B
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VO-BB Member #31 Enlisted June, 2005
I'm not a Zoo, but over the years I've played one on radio/TV. . |
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