Quote:
Originally Posted by afobisme
i EQ, i dont give a **** if it's natural - i just want what i like
same goes for women, but generally speaking i don't like fake looking women... ah im so confused now.
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Someone way back in the thread said equalizing was like asking a loved one to go under plastic surgery... as if your audio system's feelings would be hurt if you said "we can do better". It's even funnier if you're the kind if person that would rather change the hardware to get better sound, because that means it would be better to dump your loved one for a better one instead of kindly asking her to put some concealer on that horrid birthmark in the middle of her forehead.
I love the chicken analogy, though, because it suggests that in order to eat a tolerably-flavored chicken, we're supposed to buy one, cook it, taste it, and either 1) collect obscene amounts of chicken that for one reason or another we have a problem with, or 2) return it, and start over again, neverminding the fact that in the meantime we're HUNGRY.
The searching-for-audio-purity side of this just doesn't make sense, because you probably didn't hear the reference equipment that was used for the master, so it's really just searching for an ideal in your head, or maybe what you heard in some recording studio, or whilst auditioning good equipment, or something. You're searching for that chicken that tastes, what, exactly like that chicken someone else had, exactly like a chicken *you've* never had.
As for the idea that you just want as few components as possible in your system, or the idea that you want to hear the full character of the audio equipment you're using, ok. It just means you either like bland chicken, or that you are willing to eat chicken that you might not necessarily like. Ain't nothin' to say about that; if you like straight chicken, cool.
So, it seems to me that the argument ultimately leads to the idea that EQ-ing does an unsatisfactory job of altering the sound. Ok, so salt-n-pepper just don't do a good job of seasoning chicken, and you think saffron does instead. Not all of us can afford to use saffron in all our chicken. I'm sure there comes an audiophilic point where EQ-ing is just a sub-par way of flattening/smoothing/coloring your sound, but it's a point many of us can't even afford. Moreover, some of us have good kosher salt and fresh cracked pepper. And even moreso, some of us just don't know how to properly salt a chicken. With judicious use of a proper EQ, especially to flatten the sound, I can make chicken taste pretty good. And unless someone wants to buy me saffron or more expensive chicken or a cook, it's all I've got. And even if I had a private cook and pounds of saffron and chickens that I hand-fed organic corn personally, you know, I might still like salt.
It's not that disliking salt is wrong. It's that telling someone else what a chicken should taste like, whether it's because you can afford more expensive seasonings, or because you'd rather trust the cook, or because you just like plain chicken, is stupid.