I have a feeling that in many cases people’s work is being abused.

Yeah, a couple years ago I saw a stand at a flea market selling 3D prints. Took me all of 2 minutes to find the original at home with a non-commercial license.

It is all rectangular items around it, wouldn’t be difficult to measure out the environment and route the design around it. Good CAD tools have cable routing tools that can assist with this as well.

Run a temp tower if you are worried about it, but I run all PETG at 265 on my P1S. 255 will tear like you show and print matte which means it isn’t properly melted.

Wrong way to adjust, try printing at 265 and keep the part fan on ( aux fan off).

That the default petg profile? Bump up your temperature by 10C and try again. Their PETG profile is too cold for the flow rate.

0.2mm flatness is very flat for a 3D Printer bed, I don’t even know if I achieved that with the Nylock mod on my old Prusa. This simply looks like a bed adhesion problem, clean your bed well with dish soap and water and then rinse well and make sure you don’t toch the surface. Check the first layer height and bed temp as well.

Yeah I recently started switching from SolidWorks to Creo in a professional setting, it is amazing how slow and clunky SolidWorks feels in comparison. The downside is that Creo doesn’t hold your hand at all so you better know what you are doing.

Coming from that side, I have a hard time with the free/inexpensive options available for makers, they just don’t work nearly as well.

No problems synchronizing with LAN only mode in Orca Slicer for me.

Dunno, I just log into the website. Don’t need another app clogging up my phone.

Yup, you just need somewhere in your local network to install it. I’ve been using it on my P1S since I changed it to LAN only mode a couple weeks ago.

Octoeverywhere

That hydration is way too low. The recipe I use is 710g water and 850g flour which is over 83% hydration, your recipe is only 62.5% hydration. Even my normal bread recipe is higher hydration than that.

Also it’s focaccia, you can’t swap out the olive oil that is the defining ingredient and you need a ton of it. The bread should essentially be frying in oil while cooking.

Hard to make a good recommendation right now. Prusa really didn’t impress with the core one because they are still using their old bed size (z height isn’t important at all for me) and the MMU just isn’t as good as the AMS. Creality still has OQC issues that enough people encounter even on their high end printers.

There aren’t really even sls printers in that price point yet despite there being somewhat cheaper ($20kish) options for awhile. I wouldn’t expect anything for at least 5-10 years.

The weight of the meat is fairly inconsequential since it is just a bit denser than the water. Floating is purely due to trapped air in the sous bide bag so you just need enough weight to overcome the buoyancy force of the air.

That isn’t a paperweight, that is a board in need of minor repair. If you don’t have the skills to do it yourself then find an electronic repair shop, they should be able to fix it for you pretty easily. Soldering on a new connector is like the most basic repair to do.

My lentils are super basic but still great. Just toss lentils, water, curry powder, salt, and cayenne into a pot and cook until the desired texture. Add some garam masala at the end and stir in. I’ve even got a local company that makes curry powders and such and they don’t include any garlic or onion in the spice mixes.

I didn’t even adapt the recipe, the friend I got it from makes it exactly like that.

Yeah, Indian food is unfortunately mostly a no go for me due to the onions and there is no real alternative. I make something along the lines of butter chicken at home with tomatoes, spices and whipping cream without onions that scratches the itch, but it isn’t the same.

As a flavouring there are a number of things you can use. Flavoured oils are the easiest to use/find but don’t give a ton of flavour. I also find a lot of them taste pretty bad, Colavita garlic olive oil is the only one I buy. FreeFod makes FODMAP free onion and garlic powders that work a treat. Otherwise I mostly use a lot of green onion tops when I want onion flavour.

I normally don’t have too many issues with the texture side, what kind of dishes does removing the onion cause problems? If you are blending the sauce and the onion is adding body, maybe look at different thickening options like xanthan gum.

Lastly, Fodzyme makes a enzyme powder that works against various FODMAPs including Garlic and Onion. Its expensive, but worth it for eating out or the dish doesn’t work without the onion/garlic base.

The recommendation is to only make as much onion or garlic oil as you can use at the time as they are a risk of botulism. The commercial products have additional processing (usually acidification) to make them shelf stable.