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chamerionwrites replied to your post “mosylu replied to your post “supercut me” …”
…Is it bad that I’m now unbearably curious about how the correct Blade Cutting Flesh Sound differs from the foley sound
a lot less “schhinnngggg” a lot more “schhhklrt”
though, to be fair, that’s probably because we’re using three-inch stainless-steel knives rather than three-foot high-carbon blades wielded by swinging, but like.
[AHEM trigger warning for discussion of GROSS SLAUGHTERHOUSE NOISES please don’t read this, actually, anyone]
OK the noise of guts actually coming out sounds precisely like it does in movies, only somehow grosser when I do it because I always cut my vent hole too small so I have to pull against suction so it schlorps far more than it ought. (But listen! I have little hands! I always underestimate the size of my own hands! and every cut you make there is removing valuable belly fat, I really like to keep it tidy. It just means I always get my hand stuck trying to pull out the gizzard like a raccoon in one of those traps with foil in it and I wind up waving this chicken carcass around like a demented puppet. I am extremely dignified. oh God I’m like a raccoon but with gizzards, oh no this is the worst realization of myself in a while.)
I’ve also dismembered my fair share of carcasses (badly) and watched my BIL do even more (skillfully) and there’s just a lot of schrtch noises and some wet scurchy thumps when you’re trying to get through a joint. Probably the single grossest noise is that to fit the stripped chicken carcasses into the “soup pack” we sell the leftover bits in once the salable cuts (thighs, breast, drums, wings) have been removed, my BIL snaps the spine in half with his hands, and it always is this nasty wet lingering sssschkrutchk kind of noise. Also we sell the breasts skinless so he rips the skin off them and that noise is. Well. Nasty. Actually the foley was pretty spot-on when they ripped that patch of skin off [spoiler] in episode four or whatever. Yeergh.
Ugh now I’m thinking too much about it. Somehow it bothers me when it’s fictional humans but not at all when I’m in the midst of really doing it. No, I lie, it usually bothers me the first time in a season, at some unspecified point in the proceedings when suddenly I look down at the bloody bracelet of organ chunks around my wrist and go “oh gross” like I haven’t been here the whole time, or something.
The noises are different when it’s a larger animal, to an extent, but I’ve only butchered one pig and like, two deer, so I can’t speak to more than that. The larger animals had, like, thicker skin and more taut muscle so the sounds might have been different, but more memorably the process involved hacksaws, which was not. Well, I wouldn’t call it fun. (This coming year we might get a real meat bandsaw? which sounds fun but also I already know from here that I’m going to be the bitch cleaning that fucker and I bet that’s a goddamn nightmare but I guess I’m ready.) But somehow the larger animals were actually less gross, for whatever that’s worth. I ascribe it to fewer buttholes, personally. 100 chickens and 1 pig are like, the same amount of meat, but the chickens have 99 more buttholes than the pig, and that is the gross part of slaughterhouses: the buttholes.
I hope nobody read that, basically none of that needed to be written down, but I am in an absolute frenzy of ADHD inability to self-filter today, and I just had to get that out.
chamerionwrites replied to your post “mosylu replied to your post “supercut me” …”
…Is it bad that I’m now unbearably curious about how the correct Blade Cutting Flesh Sound differs from the foley sound
a lot less “schhinnngggg” a lot more “schhhklrt”
though, to be fair, that’s probably because we’re using three-inch stainless-steel knives rather than three-foot high-carbon blades wielded by swinging, but like.
[AHEM trigger warning for discussion of GROSS SLAUGHTERHOUSE NOISES please don’t read this, actually, anyone]
OK the noise of guts actually coming out sounds precisely like it does in movies, only somehow grosser when I do it because I always cut my vent hole too small so I have to pull against suction so it schlorps far more than it ought. (But listen! I have little hands! I always underestimate the size of my own hands! and every cut you make there is removing valuable belly fat, I really like to keep it tidy. It just means I always get my hand stuck trying to pull out the gizzard like a raccoon in one of those traps with foil in it and I wind up waving this chicken carcass around like a demented puppet. I am extremely dignified. oh God I’m like a raccoon but with gizzards, oh no this is the worst realization of myself in a while.)
I’ve also dismembered my fair share of carcasses (badly) and watched my BIL do even more (skillfully) and there’s just a lot of schrtch noises and some wet scurchy thumps when you’re trying to get through a joint. Probably the single grossest noise is that to fit the stripped chicken carcasses into the “soup pack” we sell the leftover bits in once the salable cuts (thighs, breast, drums, wings) have been removed, my BIL snaps the spine in half with his hands, and it always is this nasty wet lingering sssschkrutchk kind of noise. Also we sell the breasts skinless so he rips the skin off them and that noise is. Well. Nasty. Actually the foley was pretty spot-on when they ripped that patch of skin off [spoiler] in episode four or whatever. Yeergh.
Ugh now I’m thinking too much about it. Somehow it bothers me when it’s fictional humans but not at all when I’m in the midst of really doing it. No, I lie, it usually bothers me the first time in a season, at some unspecified point in the proceedings when suddenly I look down at the bloody bracelet of organ chunks around my wrist and go “oh gross” like I haven’t been here the whole time, or something.
The noises are different when it’s a larger animal, to an extent, but I’ve only butchered one pig and like, two deer, so I can’t speak to more than that. The larger animals had, like, thicker skin and more taut muscle so the sounds might have been different, but more memorably the process involved hacksaws, which was not. Well, I wouldn’t call it fun. (This coming year we might get a real meat bandsaw? which sounds fun but also I already know from here that I’m going to be the bitch cleaning that fucker and I bet that’s a goddamn nightmare but I guess I’m ready.) But somehow the larger animals were actually less gross, for whatever that’s worth. I ascribe it to fewer buttholes, personally. 100 chickens and 1 pig are like, the same amount of meat, but the chickens have 99 more buttholes than the pig, and that is the gross part of slaughterhouses: the buttholes.
I hope nobody read that, basically none of that needed to be written down, but I am in an absolute frenzy of ADHD inability to self-filter today, and I just had to get that out.
no subject
Date: 2020-01-22 05:01 am (UTC)no subject
Date: 2020-01-22 12:13 pm (UTC)I basically had, like, a meltdown at work, I just could NOT complete any tasks, it was the worst. whyyy is the workday 8 hours. it doesn't help that i don't like going out for a lunch break so i eat at my desk and it's not any different. so it really is 8.5 hours of the same thing all day, no outdoor lights, little physical movement-- argh. I was so fried when I got home tonight. and it's only wednesday...