RaeAllen.net

Month: April 2020

  • Use ffmpeg to measure loudness of audio file

    From the directory containing ffmpeg.exe run:

    ffmpeg -i /path/to/inputfile.mp3 -af loudnorm=I=-16:dual_mono=true:TP=-1.5:LRA=11:print_format=summary -f null -

    Result should look like:

    Input Integrated:    -18.4 LUFS
    Input True Peak:      -0.0 dBTP
    Input LRA:             7.4 LU
    Input Threshold:     -28.6 LUFS   Output Integrated:   -16.8 LUFS

    Output True Peak:     -1.5 dBTP
    Output LRA:            6.7 LU
    Output Threshold:    -27.0 LUFS   Normalization Type:   Dynamic
    Target Offset:        +0.8 LU

    @rae@bne.social

  • Vegetable curry

    Vegetable curry

    Ingredients

    • 2 large potatoes
    • 1 large carrot
    • 1/2 large brown onion
    • 2 cloves garlic
    • 1 teaspoon oil
    • 1 400g can of Red Kidney Beans
    • 1 400ml can of Coconut Milk
    • 1 teaspoon of curry powder
    • 1 teaspoon of ras el hanout
    • turmeric, cayenne pepper, salt to taste

    Method

    1. dice onion, and chop garlic cloves
    2. add these to a heavy-based tagine or pan with a teaspoon of olive oil and cook until onion is translucent
    3. cube potatoes and carrots and microwave for 5 minutes.
    4. Add potatoes and carrots to pan or tagine
    5. add the coconut milk plus the curry and ras el hanout and mix in
    6. after about five minutes fast the sauce and add turmeric, cayenne pepper and salt to taste.
    7. Bring mixture to a simmer and cover
    8. check regularly so potato doesn’t catch
    9. . The dish should be ready once the potato and carrots are soft and have absorbed the flavours.

    This recipe will make a lot of vegetable curry but leftovers freeze well. You can also use the leftovers as the filling for pies.

  • Spicy leek and potato soup

    This recipe is only for a two person serving to up size for more

    Ingredients:

    • 1 large leek
    • 2 large potatoes
    • 2 cloves of garlic
    • 2 cups vegetable stock
    • 1 tablespoon of butter, margarine or equivalent
    • 1/2 teaspoon turmeric
    • 1/2 teaspoon chilli flakes
    • salt/pepper to taste

    Method

    1. chop the green bits and the root off the leeks and slice finely
    2. leeks are notorious for catching bits of grit while growing so wash well. I use a coarse colander.
    3. place the tablespoon of butter or oil in a large pot and melt.
    4. add the garlic and the leek and cook while stirring until soft.
    5. peel the potatoes and chop into 1-2 cm cubes
    6. Add the potatoes, the turmeric and chilli flakes and mix in
    7. Add the vegetable stock and simmer until the potatoes are soft
    8. Use a blender to puree the soup and place back into the pot
    9. Add salt and pepper to taste, and heat just before serving

    I don’t use cream as I often freeze half of the soup and without cream, it will keep for a couple of months. I normally serve with small crusty dampers