Learn to manage BIM workflows and create professional Archicad templates with the BIM Manager Program.
2009-10-22 03:28 PM
2009-10-27 09:29 AM
David wrote:Thanks David, for letting us know!
Testing the Artlantis 3 demo I'm afraid I have seen render times increase by an order of ten...
2009-10-27 01:41 PM
2009-10-27 04:34 PM
2009-10-27 06:17 PM
Thomas wrote:I actually can't remember the last time I was really sure of anything.
Are yousurethis isn't a settings issue?
2009-10-29 02:10 PM
Dwight wrote:Impatient to read it…
I am working on another project right now: a cook book.
2009-10-30 02:33 PM
David wrote:Well, my projects are mostly small, so I guess Karl's findings may be more to the point for my use. Also, speed is more important than quality for me.
...You should take some time with the demo and see how it works for you.
2009-10-30 04:23 PM
2009-10-30 05:37 PM
2009-11-01 08:59 PM
Dwight wrote:Yep. I'd use that. Now I use the Invisible shader, but it doesn't always cut it.
For photo alignment: Just an idea: with the new layer visibility feature - turn off walls, etc, until only a few things remain
For reflected background: a sadly amateur problem for such a sophisticated application.Yes. I think there must be something wrong (amateurish?) with the reflection calculation algoritm when it makes items look transparent when they are not. Haven't tested that in Artl3 yet, though.
I uses big images positioned to provide more plausible reflections just outside the camera view.Can do. But it's just another time-consuming workaround.
For Hollandaise Sauce: Finally, squeeze the halved lemon over the butter and egg mixture, crushing it in your fist. Catch the seeds between your fingers.THAT is an idea I appreciate whole-heartedly!
2009-11-01 11:40 PM
Thomas wrote:Wow, what a memory, Thomas! I think that was probably 8 years ago?
But I'm wondering, I seem to recall that once in the old Archicad-Talk mail list days, you described some exotic dish from the far Canadian north, something I probably would not handle closer than with a ten-foot pole. (Guess it's conceptually similar to oursurströmming[sour herring] which is rotten & canned fish) I don't remember its name. Will you include that in your cookbook?