Recording a song

Hi Rick,

Of course, everyone goes about it a little differently, and the process changes depending on the song, setting, studio and equipment we have available but this is how we usually do it:

We normally work digitally, which means that we record audio through an interface into a computer (opposed to tape, like it was done primarily until the mid 70’s). Usually we start off with a super quick demo track where we play the song on our acoustic guitar and sing along, all in one microphone, so we have the structure and tempo mapped out. We use this as a guide to build the song around.

From then on it’s a bit like cooking 😉 Here’s a pizza analogy …
One by one we record each ingredient, normally starting with the “base” instruments like drums (pizza dough), bass (tomato sauce), rhythm guitar (cheese). Then one by one you add all the additional flavours like your vocals (peperoni), lead guitar (olives) and if you want to be a bit controversial, you add some pineapple in the form of Mona’s flute playing.

You record all the individual tracks (lay out your ingredients) and later, in the mixing process, make sure you add the right amount of each. So no ingredient overpowers the other in volume and the flavours you want to shine through, don’t get lost.

You add your effects like chorus, reverb, etc. like you would your spices – until you have the perfect balance 😉

Then it goes into the oven – the mastering stage – where you add some compression, and additional little tweaks to make it all blend together and become one coherent dish, uhm song.

You get the point 😉 It’s a big layering process. At least in the studio, that’s how you’d usually go about it. If you’re recording a live session, you record the whole performance in one go, but if possible, each instrument on their own track. Which is why normally everyone’s got their own microphone, each guitar is amp’ed separately, etc. So that later on you can still tweak the overall mix, add some effects like reverb, compression etc. and make it sound as well rounded as possible.

Hope that helped. Now I’m hungry 😉

P.S. Here is an article that summarises the basics of studio recording pretty well and in a more structured way, in case you are interested in reading up on the process a bit more: https://www.wikihow.com/Record-a-Song

Yes, the pizza analogy was wonderful Lisa. I’m a pizza lover and make one every week. As you state, the basics never change – pizza dough, tomato sauce and cheese. However, I’ve only made a ‘Mona’ pizza (Hawaiian) once!

Recording has become so much more sophisticated, and I guess easier since digitisation. I don’t think pizza making has changed much for centuries though!

Yeppers…. Being the visual learner, the pizza anology was the perfect choice to take each slice and explain the toppings involved and how once thoroughly assembled and put in oven to bake…. The outcome is one tasty musical pizza with such fine ingredients to indulge one’s music tastebuds for…. Thankyou Rick for that awesome Q and for Lisa ‘s delicious reply??

Me like pineapple on pizza. The Mona analogy hence is a good one, nothing controversial over here. Michael, I don’t understand it either, but I like it! ?

From now on it shall be known as a “Mona Pizza” ? ?‍♀️?

Though, I have had HawaiianPizza only a few times and don’t care for it much… (I don’t like pineapples and found out I’m allergic to them, hence not liking them much), as I’ve always thought that ham and pineapples were weird for a pizza as I always grew up with eating either the combo – mushrooms/green/red peppers/bacon/sausage/pepperoni-I  did most of time pick off mushrooms-mushrooms and I don’t get along either….) or I ‘d eat and still do the  basic original pizza: pepperoni /cheese…. Though in recent years say 10 yrs or so, I’ ve preferred eating  bacon/cheese/red peppers (sweet red bell peppers or yellow ones or orange ones with cheese for my pizza preference nowadays but the best pizza is the real Italian deal that a former senior Italian client of mine made for me… Just her homemade tomato sauce, with oregano/basil/olive oil, homemade dough, the real genuine Italian Mozzarella cheese and her homemade dough, simple yet fab…. Nothing like restaurant, takeout pizza or what I make. Each region of Italy has its own pizza variations.

Though I would eat a Mona Pizza, I’d have to substitute the ham for bacon, skip the pineapple but add sweet bell peppers of orange/red/yellow with homemade dough and Mozzerlla cheese…

Jacki, you are funny. A Mona pizza without the pineapple!

I’m with you on the genuine ‘real Italian deal’. I recently found an Italian restaurant that does the real thing. The secret is in the dough apparently and this particular chef is a fanatic. He says the dough is affected by climate and changes in the weather so he can never make his dough the same way each day. Talk about a perfectionist. It sounds a bit like Team MLT. I bet their pizzas are almost as good as their music. Now there’s a good idea. Eating an MLT pizza while listening to ‘Orange’ or one of their other albums.

I too like sweet bell peppers (red and green capsicum) on my pizzas and always add some chili flakes to all my pizzas. Favourite fillings include smoked salmon, calamari and sea scallops or prawns. I also have a taste for anchovies and sardines and have kalamata olives on most of my pizzas, along with cherry tomatoes. Now I’m starting to feel it’s time for another MLT cooking show video – MLT Pizza! The following is a pizza I had out (Luigis).

I wasn’t referring to your pineapple allergy Jacki, but rather the notion of a Mona (pineapple) pizza without the pineapple as a pizza without the pineapple would not be a Mona pizza in my interpretation of Lisa’s flute analogy! All the same, pineapple isn’t my favourite pizza filling either!

Maybe this is me being just a little bit pedantic. I blame the misunderstanding on the ‘controversial’ Mona for playing the flute!

Fair enough Howard and so  on that final evening note for tonight from my neck of woods, I say  Goodnight – EH?!

Well Lisa, I don’t think I can look at another Pizza the same way as before after reading your brilliant analogy of how you craft your musical layering to making a delicious Pizza.  

I sometimes enjoy reading your writing, and Mona’s too, as much as listening to your music in the many posts here and your many social media posts. You both have a very special way with expressing your ideas in words that I love. Must be just an extension of your master skills of expression through music.

Lisa, what a brilliant way to describe your song making process. Your writing is so imaginative, coherent and entertaining – just like your music! And to think English isn’t even your native language and that you dropped out of high school!!!? Go figure!? You are so absolutely amazing!