jtablerd

joined 1 year ago
MODERATOR OF
[–] [email protected] 3 points 1 year ago

bc whytfnot I suppose

[–] [email protected] 3 points 1 year ago

Oh man you should see our house at Halloween season

[–] [email protected] 23 points 1 year ago (3 children)

Test post please ignore

[–] [email protected] 2 points 1 year ago
[–] [email protected] 1 points 1 year ago

oh my those veg look delicious as well!!

[–] [email protected] 4 points 1 year ago (1 children)

So I already have a dual Z setup, but since it's a single driver for Z I just run a split cable to those two steppers, so have an open JST on that same driver. I figured that the draw wouldn't be an issue (and even my LED's are running off an independent 5v60a power supply that runs the wled setup, so nothing other than stock and the already extra z motor drawing power. Sounds like it might just work, hell let's give it a shot just need to print some parts will update with result

[–] [email protected] 1 points 1 year ago

Hey man check out Dan Zanes and Friends - their All Around the Kitchen is great but all of their stuff is excellent and some great leadbelly covers in there too

[–] [email protected] 2 points 1 year ago

Yeah man glad you enjoy it - one of those bands I don't think of or listen to often but immediately popped into my head when I saw your question - got it on the stereo cranked right now myself

[–] [email protected] 7 points 1 year ago* (last edited 1 year ago) (4 children)
[–] [email protected] 3 points 1 year ago

Nah it doesn't blank out your credit card number unless it's followed by cvv number and expiration date - I think it even encrypts it if you enter a 5 digit billing zip code

[–] [email protected] 12 points 1 year ago

Well done, robot - I'm still learning thank you!

 

Pretty happy with how it turned out- 0.2 layer height in PETG, took about 9 hours

 
 

Kidding, was a carefully thought out change of extruder, but I've definitely bought a p1p with what this printer runs now...

 

Fortunate to get some excellent tuna from a local source - brought to closer to room temp, salt and pepper liberally and seared briefly on my flattop to 130° man oh man what a great simple dinner

 
view more: ‹ prev next ›