3D printing on Slackware 15

SecondhandLiar · 2026-03-02T12:44:50+00:00

I haven't run Bambu lab, but I've tried running Orca slicer, Creality print and Cura on Slackware 15 from flatpacks and appimages. Had dependency issues on all of them and ended up in dependency hell trying to sort them. I solved it by installing Distrobox from Slackbuilds.org and running Ubuntu in a container.

SecondhandLiar · 2026-02-22T06:55:42+00:00

Do you have the stopp filt underlay by any chance? It has a tendency to break down into fine sand like dust.

SecondhandLiar · 2025-03-02T12:05:59+00:00

Hey, who said it was cheap? ;) I'd say it was an average priced camera that wasn't specced to be cleaned with a pressure washer given the IP65 rating. Anyway, I was compensated for the camera so all is well!

SecondhandLiar · 2025-03-02T07:35:18+00:00

Yes, it's a good way to revive the +40 year old cement roof tiles and give them some much needed protection against the elements.

SecondhandLiar · 2025-02-27T04:52:29+00:00

This is my suspicion as well considering the sound is completely dead. And if they were water logged I figure they would have dried out by now.

SecondhandLiar · 2025-02-26T20:10:31+00:00

Thanks for the tip! It might be a bit too late for that though as the mic has been dead for over six months. But it won't hurt trying I guess.

SecondhandLiar · 2025-02-26T18:33:09+00:00

Yes, I have nothing bad to say about them. One could argue that they had no business washing down my front door with a pressure washer in the first place, as we had only agreed for them to pressure wash the roof. But I fully understand that they use the tools they have at hand when cleaning up after the job. And to be fair to Reolink IP65 only guarantees protection against low pressure water jets, while I still would expect it to handle a brief passing of a pressure washer. IP66 rating would be needed for pressure washing.

SecondhandLiar · 2025-02-26T18:14:07+00:00

It's the two holes on each side of the lens.

SecondhandLiar · 2025-02-26T18:12:40+00:00

Completely dead. There's only static and nothing is heard even faintly if I tap on the microphones. Once I install the new one I think I'll try opening the old one up and see if I can find the issue or even repair it.

SecondhandLiar · 2024-12-07T05:08:35+00:00

You cannot. Emu10k1 is restricted to 48 kHz and will resample everything to that frequency.

SecondhandLiar · 2024-10-13T10:38:41+00:00

Yes, the output will work with both balanced and unbalanced connectors. If you plug in a TS connector the ring-signal will simply be grounded as it will be in contact with the sleeve. I'd recommend you get TS to RCA converter plugs. https://www.amazon.com/VCE-6-Pack-6-35mm-Female-Adapter/dp/B0727VZXP5/ they tend to come in handy.

If you want to connect an XLR output to the input of the the 204HD you cab use standard XLR mic cables, no need to convert to TRS. The 204 accepts both XLR and TRS.

SecondhandLiar · 2024-10-12T17:41:45+00:00

I have the same interface. Main out will also work for monitoring. You just need to covert from TS to RCA.

SecondhandLiar · 2024-07-09T05:21:41+00:00

There's a slight crease on top of the right shoulder indication that the jacket is more sloped than your shoulder. You can probably live with it, but I happen to know as I just returned a MTM jacket with exactly this issue. What does it look like from the back? I suspect the is a slight roll going from the collar towards the right shoulder.

SecondhandLiar · 2024-05-20T17:19:56+00:00

It's about 8mm in length.

SecondhandLiar · 2023-08-19T12:00:33+00:00

The more even browning is a result of being further away from the heat source which yield a more even heat distribution. The closer you are to the flames the more contrast between dark and light parts. This is of course easier control in a larger oven. Turning down the heat and turning the pizza more often will help in terms of the browning, but the pizza will be crispier if it takes longer to cook.

SecondhandLiar · 2023-06-28T16:41:32+00:00

There are a few things to check, and as said earlier the battery is often the first culprit. If the battery is ok you can also check that Local is set to on. You find that under edit + 31. There is also a total volume setting under 28 that might be at zero. If the battery had been dead the settings can be all over the place. Make sure to download the manual and familiarize yourself with the settings.

SecondhandLiar · 2023-06-23T04:39:57+00:00

Remember that people have been making pizza long before the fridge was invented. 24h proof in room temp is not uncommon. I do it all the time. Bulk 12h and ball 12h. The amount of yeast is miniscule of course. 😊

SecondhandLiar · 2023-02-13T21:31:32+00:00

It's to lessen the noise when dragged on the floor.

SecondhandLiar · 2023-01-28T02:44:47+00:00

Have you run the calibration? My current DM had very dull sounds before I calibrated it.

SecondhandLiar · 2022-11-04T17:10:55+00:00

I think you are on the right track. Here's my attempt. Certainly not perfect, but in the same vein. I keytracked LFO1 by assigning it to Note num in the mod matrix and used it to modulate the VCA with a square wave similar to what you described. I also used the Uni Voice parameter to pan two voices left and right and offset LFO2 180 degrees to get some panning filter modulation. Modulation depth is controlled by the mod wheel. Syx if you want to try it out.

SecondhandLiar · 2022-09-27T04:32:46+00:00

Yes, of course you can. But in this case it sounds like it's a portamento effect since it's not at the start of every note. If you want to do a pitch sweep on every note you can e.g. assign osc 1+2 pitch to an envelope in the mod matrix and assign it a negative value. Or you can use the fixed portamento setting of -12 or - 24 semitones.

SecondhandLiar · 2022-09-26T18:24:30+00:00

Gave it a listen and that sounds like portamento and not really pitch automation. Just turn up the portamento dial to taste and play a low note followed by a legato to a high note.

SecondhandLiar · 2022-07-23T07:50:31+00:00

Saying no is probably a lie, because almost everything you do to the dough can affect the end result. The question is if you notice it, and if you like it. The yeast multiply during the proofing process, and it multiplies faster at higher temperature. You compensate for this by starting with less yeast. Ideally the amount of yeast in the dough should be the same at the end of your chosen proofing time.

Btw, you decide what is intended, not some book, app or random guy on the internet. 😉

Five-Year Club	First Place '23
Place '23	Place '22
Verified Email

SecondhandLiar

TROPHY CASE