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@dzartistries: Replying to @m.tt3w Gyroid infill is 🥶 #gyroidinfill #3dprinting #bambustudio #orcaslicer #crealityprint #cura #fdmprinting #printsettings #3dprintcommunity #printtok #3dprintingtips #3dprintersettings #makersoftiktok #stronginfill #infillpatterns #3dprintgear #sliceroptions #bambulab #cura3d #fyp

DZArtistries
DZArtistries
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Region: US
Monday 28 July 2025 15:15:22 GMT
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Comments

paulqno
Paulqno 🎈 :
Hello, I put an SVG file (some words)on my ballon but it create triangle into my ballon and I don’t know why and don’t know how i can stop that. Thanks for your help
2025-11-05 22:55:51
0
monie89104
Monica Rodriguez381 :
I can't get into my settings
2025-09-12 03:55:49
0
pirate_printing
Pirate_Printing :
adaptive cubic is my go to pick
2025-07-28 18:50:44
1
kano6457
Kano6457 :
👍👍👍
2025-07-28 16:26:43
0
m.tt3w
Givingyoutheslip :
Thanks for the video. I think I’m using an out of date cura
2025-07-28 15:55:55
0
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A flavorful, protein-packed American-inspired one-pot-style meal with tender roasted chicken thighs, hearty quinoa, and a tangy, fiber-rich veggie slaw with fermented kraut. Ingredients: - 6 boneless, skinless chicken thighs - 2 tablespoons olive oil - 1 teaspoon smoked paprika - 1 teaspoon garlic powder - 1/2 teaspoon cayenne pepper - Salt and pepper to taste - 1 cup quinoa - 2 cups low-sodium chicken broth - 1 cup shredded carrots - 1 cup chopped cabbage - 1/2 cup chopped fresh cilantro - 2 tablespoons apple cider vinegar - 1 tablespoon honey - 1/2 cup fermented sauerkraut (for fermentation benefits) Instructions: 1. Preheat oven to 400°F (200°C). 2. In a small bowl, mix smoked paprika, garlic powder, cayenne, salt, and pepper. 3. Rub the spice mixture onto the chicken thighs. 4. Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat. Add chicken and sear 3-4 minutes per side until browned. 5. Transfer skillet to oven and roast for 20-25 minutes until cooked through. 6. Meanwhile, rinse quinoa under cold water. In a saucepan, bring chicken broth to a boil, add quinoa, reduce heat to low, cover, and simmer for 15 minutes until fluffy. 7. In a bowl, whisk together apple cider vinegar, honey, and remaining olive oil. Toss with shredded carrots, cabbage, cilantro, and fermented sauerkraut to make a tangy slaw. 8. Serve the roasted chicken thighs over a bed of quinoa and top with the veggie slaw. #Recipe #cooking #foodtiktok #homemade #EasyRecipes #DinnerIdeas #mealprep Save this for later!
A flavorful, protein-packed American-inspired one-pot-style meal with tender roasted chicken thighs, hearty quinoa, and a tangy, fiber-rich veggie slaw with fermented kraut. Ingredients: - 6 boneless, skinless chicken thighs - 2 tablespoons olive oil - 1 teaspoon smoked paprika - 1 teaspoon garlic powder - 1/2 teaspoon cayenne pepper - Salt and pepper to taste - 1 cup quinoa - 2 cups low-sodium chicken broth - 1 cup shredded carrots - 1 cup chopped cabbage - 1/2 cup chopped fresh cilantro - 2 tablespoons apple cider vinegar - 1 tablespoon honey - 1/2 cup fermented sauerkraut (for fermentation benefits) Instructions: 1. Preheat oven to 400°F (200°C). 2. In a small bowl, mix smoked paprika, garlic powder, cayenne, salt, and pepper. 3. Rub the spice mixture onto the chicken thighs. 4. Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat. Add chicken and sear 3-4 minutes per side until browned. 5. Transfer skillet to oven and roast for 20-25 minutes until cooked through. 6. Meanwhile, rinse quinoa under cold water. In a saucepan, bring chicken broth to a boil, add quinoa, reduce heat to low, cover, and simmer for 15 minutes until fluffy. 7. In a bowl, whisk together apple cider vinegar, honey, and remaining olive oil. Toss with shredded carrots, cabbage, cilantro, and fermented sauerkraut to make a tangy slaw. 8. Serve the roasted chicken thighs over a bed of quinoa and top with the veggie slaw. #Recipe #cooking #foodtiktok #homemade #EasyRecipes #DinnerIdeas #mealprep Save this for later!
тгк: mmilenakk #wlw #wlwtiktok
тгк: mmilenakk #wlw #wlwtiktok

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