u/paolodatto

Hi everyone!

I often want to print large subjects but am hindered by the inevitable print bed. So I have to cut them. I should start by saying that I usually use Blender for cutting, but if you know of better solutions, I'm happy to hear from you! I should also point out that I'm not an expert with this software, having only just started using it a few months ago, but I'm willing to learn :)

I usually use Boolean cuts using solidified and slightly deformed planes, then add joints. The problem is that it works well on simple or low-poly subjects. However, if I wanted to cut, say, the subject in a photo, making clean cuts would not only be crappy but would triple my post-production work. The best solution is to make cuts along anatomical lines to hide the cut, so for example, separate the head, perhaps cut under the pectoral, along the deltoid, etc.

That said, cutting a plane into a hundred rectangles to fit is senseless madness. What are the best tool(s) for this type of operation?

I hope this is the right subreddit to ask and thanks for your help!

https://preview.redd.it/umm5dwf1d7ah1.png?width=1406&format=png&auto=webp&s=a805cef6cc0b90eeb7a71f55a1cfabe350a5ffe3

Ciao a tutti!
Vorrei iscrivermi su Trade Repulic e speravo di trovare qualche codice di benvenuto. So che di solito queste piattaforme regalano 20-50€ per i nuovi iscritti ma non ho trovato nulla in merito. Qualcuno potrebbe condividermi qualcosa?

Inoltre dato che vorrei approcciare al meglio la materia finanziaria, potreste consigliarmi letture, creatori di contenuti, video introduttivi, anche di media o avanzata difficoltà (sono uno studente di matematica, non ho basi di economia e finanza ma so muovermi discretamente), o ancora, subreddit più specifici in cui poter porre queste domande?

Grazie mille!

Ciao a tutti!
Ho un contratto con Iliad, quindi possiedo una IliadBox in modalita ONT e un Fritzbox in cascata (ho dovuto abilitare l'IP Full Stack perché funzionasse) con due repeater in mesh.

Tempo fa mi era comparso l'errore "Il FRITZ!Box non dispone di un'ora valida. Il FRITZ!Box deve essere connesso a Internet almeno una volta in modo che sia disponibile un'ora valida" nella sezione Monitor/ Contatori del Fritz (chiaramente il Fritzbox risulta connesso). Seguendo le varie guide ufficiali non sono mai riuscito a risolvere il problema.

Ieri per altri motivi ho fatto un hard reset della Iliadbox e reimpostata in modalità ONT. Nel momento in cui la Iliadbox ha fornito il nuovo IP il Monitor ha ripreso a funzionare e l'errore era sparito.

Stamattina ho reimpostato la password di accesso al modem Fritzbox e l'errore si è ripresentato (non sono sicuro che le due azioni siano correlate perché non ricordo di aver controllato funzionasse stamattina, ma l'unica cosa che ho fatto da ieri è stata reimpostare la password, appunto). Le impostazioni di Regione, server di riferimento orario ecc. sono tutte rimaste invariate. Riavviare non serve a molto.

Ora, so che non è un problema enorme ma mi da un fastidio cane non poter visionare queste sezioni. Sapreste dirmi come potrei risolvere?

Grazie mille!

Hi everyone! I accidentally found the kvas recipe and tried it. I have to say I really liked it, so I tried to make some variations. I wanted to try a sort of bread beer but I didn't find much on the subject so I improvised a bit using what I had at home.

I wanted to increase the alcohol content up to 3-5% (I read that kvas has a very low alcohol content, around 1%, I wanted something closer to a beer); I read that in beer, this is usually due to the presence of amylase in the malt. So I thought I'd add the diastatic malt powder I use for breadmaking.

I also wanted to increase the carbonation, so I'll introduce a second fermentation in the bottle. Specifically, this is the list of ingredients I used:

• 5.5 liters of water → 1.45 gallons
• 400 g of regular semolina bread → 14 oz
• 30 g of diastatic malt →1 oz
• 2 dried dates
• 2 dried prunes
• 40 g of raisins → 1.4 oz
• Zest of 1 whole lemon and 1 whole orange
• Cardamom, pink pepper, and juniper (in small doses, nothing invasive)
• 700 g of brown sugar → 12.3 oz
• 5 g of dry yeast (Mead M-05) → ¾ teaspoon

Conversions made by chatgpt (I hope they are correct)

I browned the bread thoroughly without burning it because I wanted more caramelized/roasted notes, and then infused it with the spices in hot water (80°C/176°F). I waited until the temperature dropped to 65°C / 149°F added the malt. Now I'll let it cool overnight, strain it, and add the sugar and yeast. I'll calculate the final density and finally bottle it with about 8-10 grams per liter of sugar.

What do you think will come out?

Hi everyone!

I bought 1.8 kg (4 lb) of picanha, specifically "Argentine Angus Picanha | Urien Loza | Grass-Fed" (I don't know if it's important, but I'm sharing it with you. Honestly, it's the best value-for-money I've found online). I'll start by saying I don't know much about it and I'm slowly learning about this world. The idea is to cut the piece into a large steak and cook it sous vide first, then finish cooking it on the grill.

Could you explain how to cut it? I've noticed a lot of conflicting opinions. What's the optimal size for a picanha steak? Do you recommend dry brining it or vacuum-sealing it directly with salt? If so, how long?

I like it rare and would like to give it a good kick over the coals, especially the fat, because I like the smoky flavor. What temperature do you recommend for sous vide? For how long? And then internal temperature on the grill?

Any other tips for a perfect result?

Thank you for your time!

Hi everyone!

I bought 1.8 kg (2,2 lb) of picanha, specifically "Argentine Angus Picanha | Urien Loza | Grass-Fed" (I don't know if it's important, but I'm sharing it with you. Honestly, it's the best value-for-money I've found online). I'll start by saying I don't know much about it and I'm slowly learning about this world. The idea is to cut the piece into a large steak and cook it sous vide first, then finish cooking it on the grill.

Could you explain how to cut it? I've noticed a lot of conflicting opinions. What's the optimal size for a picanha steak? Do you recommend dry brining it or vacuum-sealing it directly with salt? If so, how long?

I like it rare and would like to give it a good kick over the coals, especially the fat, because I like the smoky flavor. What temperature do you recommend for sous vide? For how long? And then internal temperature on the grill?

Any other tips for a perfect result?

Thank you for your time!

Hi everyone!

I bought 1.8 kg (2,2 lb) of picanha, specifically "Argentine Angus Picanha | Urien Loza | Grass-Fed" (I don't know if it's important, but I'm sharing it with you. Honestly, it's the best value I've found online). I'll start by saying I don't know much about it and I'm slowly learning about this world. The idea is to cut the piece into a large steak and cook it sous vide first, then finish cooking it on the grill.

Could you explain how to cut it? I've noticed a lot of conflicting opinions. What's the optimal size for a picanha steak? Do you recommend dry brining it or vacuum-sealing it directly with salt? If so, how long?

I like it rare and would like to give it a good kick over the coals, especially the fat, because I like the smoky flavor. What temperature do you recommend for sous vide? For how long? And then internal temperature on the grill?

Any other tips for a perfect result?

Thank you for your time!

Hi everyone!I just bought a KitchenBoss roner (g320px).

I have a small piece of roast meat (the cut isn't indicated, I think it's rump) of heifer and I wanted to make a roast beef with it as my first attempt. It weighs about 500 grams and is 8 cm ~ 3.15 inches in diameter.

My mother hates the red/pink color of the "blood" so I was thinking of opting for a cooking time at 65°C ~ 150°F to tone down that color and those liquids she hates, for 6 hours. Is this too much time? Too little? What about temp?

As for the browning, I've seen that there are different schools of thought. What's the difference between doing it before, after, before and after or whatever?

In the bag I put rosemary, sage and 1% of the weight in salt, nothing else because I was afraid that if I put it in the pan then I might burn the powdered spices and other things. Do you have any sauces you'd recommend as an accompaniment?

Thanks so much for your advice!

Hi everyone!
I have a Xiaomi Poco F8 Ultra, a Galaxy Watch 7, and a Polar H10. Is there a way to track my workouts, and what's the best way? Specifically, I run, so I'd like the Polar H10 to record my heart rate, and the Galaxy Watch 7 GPS and other data. Is this possible? What are the best apps to use?

I've read about this combo, but I don't know if it works: Polar Beat -> Polar Flow -> Strava -> Samsung Health.

I also noticed that I can connect the Polar band directly to Samsung Health, but it doesn't do anything (?)

Opinions?

Thank you so much for your time!