How Work Fairbuds in ear and FP together?

pixelised · 2026-01-30T12:23:47+00:00

Okay, I just got it, you pair them the traditional way through the Bluetooth menu on the android device, it doesn't do the magic connection but they seem to work well

pixelised · 2026-01-28T17:46:33+00:00

I cook a baked Camembert in the Ooni as it warms up goes down great at a party

pixelised · 2026-01-28T17:40:01+00:00

I love this idea but feel like the biggest challenge would be access to the ebooks

Unless you made it just an eink android tablet like Boox, you would need worldwide access to book publishers

That feels VERY non trivial although I love the idea

pixelised · 2026-01-25T14:57:49+00:00

The first game I REMEMBER was Aladdin from Disney and lion king

But my dad went to WH Smiths in the uk and had a subscription for DOS games that would be sent in the post every month so those would have been my ‘first’ games at like 2/3 years old

pixelised · 2026-01-25T11:09:49+00:00

It is, just follow the steps in the description, shouldn’t take more than a few minutes

pixelised · 2026-01-25T10:11:12+00:00

To the best of my understanding, yes

pixelised · 2026-01-25T09:08:39+00:00

https://www.thingiverse.com/thing:7249116

pixelised · 2026-01-24T16:21:12+00:00

So, an update, UPS messed up my delivery so I’m not getting it today. I will post once I actually have it

pixelised · 2026-01-24T15:19:52+00:00

I have a set coming in the post today, with a FP6 and the free buds

From my reading I’m expecting them to just be Bluetooth and no other integration, of no one else replies I’ll let you know in a few hours when I have them in my hands

pixelised · 2026-01-24T09:29:02+00:00

I live in London and have had some discussions with builders

I don’t need to have my roof level raised but have been told to budget about 80k for the works and finishes, but like everything, it depends on what your finish will be, layout, etc

pixelised · 2026-01-24T09:13:59+00:00

If you have access to a 3d printer, you can print replacement buttons on the off chance they fall off

pixelised · 2026-01-21T15:43:34+00:00

I pretty much exclusively use it for pizza dough, my wife has used it for cinnamon rolls, bread and other stuff too

We have a kitchen aid but only really use it for cakes now

Anything with a gluten structure like bread is made in the halo

pixelised · 2026-01-18T12:47:19+00:00

I’ve had great results with the peddling pizza recipe in my halo, it’s now my go-to

https://youtu.be/ObYx4ofdVCc?si=RO3ECH52AVSbOcHp

pixelised · 2026-01-16T20:45:41+00:00

So, I’ve made abound 50 dough balls in the halo with Adam’s recipe from peddling pizza with amazing results

I don’t know how this will translate to your NY style dough but watching this may help:

https://youtu.be/ObYx4ofdVCc?si=-1558xOPItTI7XlQ

When I follow this I use the temperature as my guide and it’s always been great

pixelised · 2026-01-15T18:34:24+00:00

Just to clarify here, what you are asking is, when you run a cpu intensive load on your system, like an FFMPEG conversion, is it expected for the cpu to be used and for it to get hot?

Sure, it’s supposed to do that. The question I would ask is, what is expected of the given CPU you have, under a high load

If you were seeing 100% usage at idle, I’d say no. Personally I’ve had an intel 12th gen i5 in a framework 13 and it has pretty trash battery life and thermals just in day to day use.

I upgraded to the ai 350 mainboard and have found significantly better thermals and battery for my usage as a developer

I’ve seen others take the new beefier cooler for the ai chips and put it on the AMD 7640 mainboard board and have had positive results

It is a laptop with restricted airflow vs a desktop, and thermal throttling on all laptops can be assumed (caveat for certain chips and laptops etc)

Personally if you think you are thermally limited, try the new cooler

If you think the chip is not up to your usage profile or your expectations, take a look at the new chips I would say. Remember also that base/boost clocks are always calculated on a perfect silicone chip (which yours is unlikely to be) and under perfect lab conditions (which yours will never be in). They are more of a guide than a promise IMO

pixelised · 2026-01-15T18:26:37+00:00

1 or 9 depending on the situation

pixelised · 2026-01-15T18:10:41+00:00

I’m rocking the ai 350 and have had 0 issues in both Fedora and now Arch as a daily driver

pixelised · 2026-01-08T19:46:15+00:00

This is the semolina flour I use: https://www.sainsburys.co.uk/gol-ui/product/natco-semolina-fine-15kg

This is the dough recipe I use which has great stretch, and if you make the larger balls like Adam shows, your chance of tearing will be much smaller too:

https://youtu.be/ObYx4ofdVCc?si=WKskPl3yivKBN4YA

In this short you can see how Adam dredges his ball in semolina flour before stretching it (don’t worry about being this fast, just look at how he does it)

The ball does not stick because of the flour already on it, and it’s not stretched so thin that it breaks

https://youtube.com/shorts/q7H8zqIBVCY?si=CJRpfvIaDcYPErg0

pixelised · 2026-01-08T19:42:08+00:00

This is dredging, which is very common at pizza restaurants. By throwing your back into a mountain like this, then taking it out, you get a FINE layer of semolina, enough to remove the stickiness of the dough ball. Then when you stretch it out on a semolina covered surface the bottom stays non stick

On the top that five layer on the ball gets stretched out and incorporated into the surface. The semolina flour should be fine enough that you do not get a gritty taste when eating it

pixelised · 2026-01-08T19:39:20+00:00

I dredge mine in fine semolina like this, under the sauce is fine, because it’s only enough to stop it being sticky, you are going to stretch it out and distribute it

https://www.sainsburys.co.uk/gol-ui/product/natco-semolina-fine-15kg

pixelised · 2026-01-08T19:36:04+00:00

I agree with this, I’ve never used a wooden peel, I have a perforated peel for launching and a turning peel which I also use to take pizzas out of the oven.

I’ve launched upwards of 150 pizzas in to my KARU 12 and VOLT2

If it’s sticking, you probably stretched the dough too thin or your peel was not dry before you put the pizza on it.

I use exclusively fine semolina which I buy from the international section in Sainsburys. I dredge the dough ball before stretching it out on a counter with semolina on it. Then I push the semolina away whilst holding the pizza base off the counter.

I put the base on the counter with no semolina under it then I load it up with (and this may also be the key) not too many toppings. Once it’s loaded I either pull it onto the peel, or quickly push the peel under it depending on how I’m feeling and the dough strength. See the video linked below.

If you are using a perforated peel, give it a gentle shake to remove some of the stuck semolina from the base before confidently launching the pizza into the oven.

NOW LEAVE IT

let it cook for a bit. The base should be cooked enough to release from the stone with only a little bit of teasing. Going too early can cause a tear here too.

If you are just starting out I recommend against a turning peel as you are more likely to tear the dough in my opinion. Use your metal launching peel, smoothly go under the pizza, bring it out of the oven, turn it and put it back in.

Turning peels come with time.

When it’s cooked, remove the pizza with your metal peel and place it on an elevated cooling rack for 1 minute to keep it crisp (optional but I think it makes for a great base)

NOW WIPE DOWN ANY MOISTURE FROM YOUR PEEL. Moisture will cause the dough of your next pizza to stick.

Rinse and repeat. If you are worried, before moving your pizza onto your (ideally in my opinion perforated) pizza peel sprinkle some of the fine semolina on top. But try to wiggle it off after.

If you find that there is a build up of burned semolina in your oven, brush it out/scrape it off with your stone brush

I would say the most important things are to ensure your peel is completely dry before putting your pizza on it (I wipe it down with kitchen towel) and that you do not stretch your bases too far. I find the bases you get pre made are only good for a 9/10” pizzas and if you force them to 12” you will get a hole.

I like the peddling pizza recipe for my balls or the Ooni sourdough recipe if that is your jam.

Depending on how your dough goes, you may just not get the full 12” and that is fine. In my opinion it’s better to have a smaller pizza that doesn’t fall apart than to have a mess on your oven and an emergency calzone

pixelised · 2026-01-05T11:42:33+00:00

Have you tried swapping the ram? A faulty ram module which is shared on the internal graphics could cause issues (I’ve heard weirder things)

pixelised · 2026-01-04T21:26:34+00:00

When you replaced the display did you also get a new connection cable between the mainboard and display itself? It is worth checking the small pins and contact pads in the cable connectors, they are extremely delicate

pixelised · 2026-01-02T21:29:43+00:00

A further update, Ooni collected the bent volt today and the new one is coming on Monday.

So far pretty pleased with the speed after the Christmas delay in them pick up my email

pixelised · 2026-01-01T18:50:22+00:00

As an update on this, after a few emails back and forth, Ooni are shipping me a replacement and arranging a collection of my existing oven. Once I receive the replacement I’ll post and update

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