3D printing metal filaments
Note: this is step 1 of a print / sinter / polish process.
This is a quick overview for how to print metal filaments in a "normal" 3D printer: Colorfab (Brassfil, Bronzefil, Copperfil), Proto-Pasta (composite SS, Iron, and Copper), and Virtual Foundry (Filamet in bronze, copper, cluminum) sell filaments with at least 50% metal content. Other "metal" filament with less content can be printed like normal PLA (or whatever base plastic) and is therefore less challenging.
Polishing metals (and metal-filled plastics)
Note: this is step 3 of a print / sinter / polish process.
Now that you've successfully printed with "metal" filament, and possibly sintered a solid metal part, you want to make it look nice. These steps are generally chronological, but you can always go out-of-order or do a step again. If you do plan to sinter, I highly recommend a pass of trimming & shaping before the sinter, then further cleanup after.
Polishing 3d-printed bronze
Note: this is an addendum to the 3rd step of a print / sinter / polish process.
Solid bronze can be finished and polished to a bright luster, not unlike jewelry. It's a very hard, beautiful metal with some cool properties. It cleans up similar to metal-filled plastics, but there are a few steps specific to solid metals.
tl;dr: pickle, brush, shape, tumble, maybe brush again, polish, buff, wax.
Free math worksheets for homeschoolers
One of my boys is homeschooled, and even before he did well with some warm-up / practice worksheets at home. I made randomized worksheets in Google Sheets that would let us print out the same types of problems, but with different values. Because he could memorize them (at least the earlier, simpler ones). These are targeted for a 7th grade program but likely apply to 6th and 8th grades.
- Adding and Subtracting Integers
- Integer Multiplication / Division, including PEMDAS / orders of operation
- Long division (Integer)
- Fractions I (integer + simple fraction)
- Fractions II (addition, subtraction, multiplication, division)
- Decimals (rounding, addition, subtraction, multiplication, division)
- Scientific Notation & Metric conversion
- Variable substitution (pre-algebra)
- Solving equalities & inequalities
Pork Belly & Chashu & Cracklin'
- difficulty: *** not too bad
- prep time: **** 5-10 minutes
- clock time: **** 2-4 hours
Pork Belly is like a magical fruit. There are several great things we can pull off one cooking pass, but it does take (a very little bit) additional effort.
Oven Brisket
- difficulty: **** I can do this
- prep time: ***** like 2 mins TOPS
- clock time: *** 6-8 hours. plan ahead
Oven Brisket
Shoppin': Usually 1/2-1# per person; more if you plan for leftovers. Usually $10/lb, look for < $6/lb
Prep: Rub meat liberally with coffee rub on all sides; finish with the “top” fat layer. With the fat layer facing up, place the meat in a foil tray OR even better, use a basting pan to keep the meat from sitting directly on the juices while cooking.
Oven Method: Cook at 300° until internal temperature hits 195° (3-4 hrs). Raise oven temperature to 425° until internal temp. of meat reaches 205°.
Smoker Method: Use mesquite wood. Cook at 250° until internal temp. of meat reaches 195+°, Raise smoker temperature to full blast until internal temp. of meat reaches 205°.
Best Way to Serve: Slice vertically into thin strips, across the grain.
Leftovers: Great when added to Ramen, OR reheated and served with nachos & queso.
Prime Rib
- difficulty: *** not too bad
- prep time: **** 5-10 minutes
- clock time: *** 6-8 hours. plan ahead
What to buy
Look for "standing rib roast" at the grocery store, or ask the butcher. It usually runs $18-20/lb, a good sale will be under $10/lb. The ribs are often separated from the steak (a ribeye) and retied, for easier serving later. It's OK to cook them together but will be more challenging to cut and serve.
Traditional Recipe Prep
Rub meat heavily with Montreal Steak Seasoning. Place in a 2”-deep pan (glass, metal, or foil pans are all okay).
Traditional Recipe Oven Method
Cook at 425° in the oven for 1-2 hrs. until the outside of the meat is crispy. Reduce oven temp. to 250-300° (lower is better, but takes longer) until internal temp. of meat hits 150° (160° is well-done). Let rest for 15 mins. before serving.
Smoky/BBQ-Style Prep
Rub with Montreal Steak Seasoning or a coffee-based rub. Place in a 2”-deep foil tray.
Smoky/BBQ-Style Oven Method
Cook at 275° until internal temp. of meat hits 180°. Raise oven temp. to 450°, spray olive oil on the outside to crisp the bark.
Smoker Method
Cook at 250° until internal temp. of meat hits 190°. Raise smoker temperature to full blast until internal temp. of meat reaches 205°.
Best Way to Serve
Before serving, cut the string & separate the ribs. Slice vertically (across the grain) into 1” steaks.
Leftovers
Great in sandwiches (cold or reheated) or added to Ramen. Also great sliced & reheated, then served with nachos & queso.
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