background conversations

[beluga25]

Tried to search and saw a couple of responses but no solutions--how do you lower the
constant deafening random background conversation when you're in a populated area?
It's just this crazy constant LOUD background blabber.

Regular fx, e.g., water, steps, horse, etc. sound normal but the civilian talk is horrible.
Reduced fx and dialogue levels way down but doesn't help.

[sunny29990]

Same here. Its on a constant loop and they speak the same things over and over again. Especially the annoying children lol

[beluga25]

yeah, lol.

[Mez Koo]

I almost never notice background conversations and the ones I do notice are either quests trying to get my attention or rare bugged double voices.

[beluga25]

ha ha, then I envy you!

[Mez Koo]

I mean I do hear background nonsense but I wouldn't say its "loud" but I suppose I also get good at tuning things out.

[UbiBaron]

Thank you for contacting us, we're sorry to hear you're getting distracted by this.

Are you using surround sound? Is Bayek's speak high as well or just the background characters?

- Ubisoft Support

[Monkey Crusher]

WE

[Mez Koo]

At least the background stuff in this and odyssey are understandable, the npcs in Valhalla just spew noises constantly.

[Monkey Crusher]

Originally posted by Mez Koo:

At least the background stuff in this and odyssey are understandable, the npcs in Valhalla just spew noises constantly.

das rite!

[Hong Kong Phooey]

Originally posted by Mez Koo:

At least the background stuff in this and odyssey are understandable, the npcs in Valhalla just spew noises constantly.

I'm still trying to find the recipe for the 'awesome soup' they all talk about.

[⛧Perdurabo⛧]

Originally posted by Hong Kong Phooey:

I'm still trying to find the recipe for the 'awesome soup' they all talk about.

Here you go:

½ pound raw lamb or chicken
2 onions, chopped small
3 cloves garlic, crushed
salt and pepper
6 cups water
3 ounces dried melokhia leaves, crushed between your palms (or substitute 1-2 pounds of spinach, chard, or beet greens mixed with parsley)
6 big garlic cloves
2 Tablespoons olive oil
2 Tablespoons coriander
½ teaspoon cayenne
Garnish: 3 onions, thinly sliced, soaked in 2 Tablespoons vinegar

Boil the meat, onion, garlic, salt, and pepper in 6 cups of water--skimming, then simmering for 2 hours. Remove the meat, chop fine, and reserve. Strain the stock.

Bring the stock back to a boil. Crush the leaves between your hands into the stock, reduce heat, and simmer for 20 minutes.

Meanwhile, crush the remaining garlic with some salt, then fry it in the oil until it is golden. Stir in the coriander and cayenne. Set aside until the leaves are cooked.

When ready to serve, return the meat to the pot, stir in the spices, and let simmer for a few minutes. Ladle into bowls and serve immediately--and pass the onions soaked in vinegar on the side.

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And always remember:
"Faaaaith is the key, pass-it-on"