Need some help Baking my Squirrel
Doc Acme
Posts: 1,153
I've been having really great luck converting & exporting via FBX furred, LAMH animals until I tried this older one with the European Grey Squirrel, or rather the Rodent Polymorph. The end result is the base figure isn't fitting to the fur items. Its some sort of morph or transformation issue though that just isn't getting baked, in that the result is the base rodent & not the breed initially selected. Figure is zero posed with the exception of the Jaw opened 1/2 range. OBJ export works fine in retaining the shape.
Here's a screen grab: OBJ in black wires, the FBX result in White.
It's not just a scaling factor; there are subtle morphs to a given breed as well. I'm not exporting any morphs though (can't use them), only baking. Wish I could use the OBJ but they have no weight map info as the FBX does.
In DS, I've tried every combo of selecting, baking, memorizing, etc. but doesn't seen to have any affect in this case as it has before. Not having proper docs for the process of course certainly doesn't help so flaying around with with trial & error.
Hoping someone might know what I'm missing here.
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Comments
Same here! I was going to recomend frying in corn meal...
Yup fried chopped with pearl onions and bacon strips is pretty good serve with a side of carrots and bake potoato
You might test it on the Daz poser squirrel if you have it. it already has included ik-chains too boot https://www.daz3d.com/daz-squirrel and see if you get the same issue. you might be able to trouble shoot the problem anyway. I haven't used any AM rodents for my animated projects. I bought one set & they do make nice renders in daz studio. but that all I can use it for . it didnt carry over into poser with DSON very well But posers all I ever tried using them in too so thats the extent of my exprience with AM rodents
I would join you in complaining about lack of documents for daz studio but it appears now when I do it gets my comments removed.
I'm more into stew for squirrel. Brunswick stew is classically made with squirrel.
@kenshaw011267 "Squirrel Melts are pretty are good too & easy to make. like tuna melts only with squirrel. I would post the recipe. but i am afraid it would be removed by the moderators for being off topic & not 3d related.
I no longer have to sit on my parents back porck with a pellet gun "protecting" the pecan trees so no ready source of squirrels, or pecans for that matter.
You can always substitute La rata for squirrel properly easier to get too in most places.
No. Just oh hell no. I've eaten a lot of things in my life but no.
Got to go with Kenshaw011267 on this!!! I tried substituting pigeon for quail *once* in a recipe - man, but that was *NASTY*!! I have heard rat (with maybe the exception of wood rats - i.e. ones living nowhere near man) is the same - heavy, greasy and strong taste with a disturbing aftertaste (which describes the pigeon perfectly).
Squab is good. I certainly hope you didn't just catch some random pigeon.
anything conforming needs the base, the humanoid figures are the same
the only way would be to create a new figure with the squirrel shape as the base
I think you could actually edit dsf files but never tried
No, I don't have theDaz Squirrel. I might take a look, but what this is largely about is taking the figure + LAMH fur into a form that the fur responds to bone deformation. Don't think it has a preset.
And ya, I've severely reduced my forum participation for same reasons.
it ramps up my RAM and crashes my computer after about the 40th frame but I can render LAMH animated and syncing in 3Delight if I bake every keyframe on the hair and critters using Animate2.
I do looped png series for composition
I was hoping for a solution and had a thread but now Kendall Sears has passed I fear this will never happen
Hey Wendy*
I don't s'pose there any you know what's or vids for that either? But at least that might be a clue. I might just write AM directly.
And since you didn't do a Squirrel Souffle joke (although you do have to have the right cheese to pull that off), & it's in your name that you like katz, you might find this test of what I'm doing of interest...,
my rigged LAMH never goes well as I get stretched vertices
I understand what you are doing but it needs to be done on a zeroed figure not the load figure and you will get the stretched vertex issue
same as any DAZ figure conforming clothing with the transfer utility
I have done plenty critters with rigged fur myself but pretty much given up because of that issue
your cat looks cute
The daz squirrel is pretty old too. The reason I mentioned the daz squirrel was because it came with the .obj so you could test the scene with it you can always cover it with one of oso shader or fiber mesh hair if it worked
edited for spelling sorry for my dyslexia
It was several pigeons actually - shot with my pellet rifle at the lumber yard my Grandfather worked at (they were damaging the stock - pooping all over everything). Heh, I even got *paid* (not much.. I think a quarter each) to hunt them!
I still hunted them a while after the recipie fiasco, but as I had been raised to only kill what I was going to eat; I soon stopped - just bothered me.
Pigeons who live in urban/suburban areas are foul beasts. You should never eat one.
Squabs meant for consumption are farm raised.
Exactly. Figures are exported in a zero pose, but the I'm not using the Transfer utiliy in Daz to transfer weights. I'm waiting for a tool that I can then surgically fix the wt map issues. Poses are exported using the option for exporting just the base figure, which translates to just the skeletal rig.
I'm slightly lesdysic myself. I've tagged the Daz squirrel as it might be a good subject to try making my own LAMH. OBJ's unfortunately don't carry any wt. map info. I should check the Fiber mesh hair I suppose. Don't think there are presets for that though is there?
well the stand based hair renders in iray and updates for animation, it just is not dynamic for us if we create our own
I am of course a Carrara user
Pigeons might be good for dog food. Maybe make a deal with a breader or the local pound. Get $.50 per.
I just noticed. My keyboard has no cent symble.
Brown Sugar Beer Baked Squirrel
Ingredients:
One Dead Squirrel (preferable not a traffic fatality)
6 bottles of your favorite beer
1 cup of dark brown sugar (I guess, maybe more, maybe less)
1 bag of potatoe chips (whatever you like)
1 cup of flour
1 teaspoon of dry mustard (or damp - wet)
1 teaspoon of parsley, sage rosemary or thyme.
1 teaspoon of garlic powder
1 onion chopped fine
Soak squirrel in beer overnight (two bottles are sufficient)... if it's still not dead soak it for another 24 hours, at which point it should have drowned or at least become dangerously intoxicated and dare I say extremely surly... at this point allow it to operate power tools until it ends up making a fatal mistake.
After the squirrel eventually dies of "natural causes" or liver cirrhosis, hold a small service and place the squirrel in a deep baking tray or bread pan...
You probably should've removed the fur already, unless the squirrel was naturally bald, in which case it might not be a squirrel... but mole rats are good too... also if the squirrel was wearing sneakers and clothing, you should remove those too before cooking.
Roll the squirrel in flour, sprinkle the brown sugar on top and drizzle some beer on it after placing it back in the pan, tray or metal squirrel coffin. Dump the rest of the ingredients in and stick the whole thing in the oven.
You probably should've preheated the oven to somewhere between 350°F and 500°F (or 177°C -2600°C), but preheating is overrated, so just crank up the heat a little more if it seems like it's not cooking fast enough.
On average a regular park squirrel takes between 30 minutes to four hours to cook depending on whether you remembered to turn on the stove right away or not... cooking at altitudes greater than 35,000 ft above sea level may require you to increase temperature by between 15° - 400°... if you are cooking below sea level, you should make sure your submarine is equipped with a kitchen.
After placing the squirrel in the oven, drink the remaining beers and eat the potato chips.
Once dark smoke starts to come out of the oven you will know the squirrel is on fire and you should turn down the heat a bit or check on it more frequently next time.
When it seems not too burned and not too raw, you should probably take it out and place it in a serving dish... tell your guests it's Squab or Cornish Game Hen, which sounds a lot better than "Alcoholic Squirrel".
Each squirrel makes one serving per guest, unless they are disgusted by its appearance, in which case, more for you.
Note: Author is not responsible for contraction of squirrel related diseases such as Mad Squirrel Disease or Surly Squirrel Syndrome... Bake at your own risk and remember that if it gets too smoky, do not to open the hatch on your submarine until after you surface.
If you find all this to be too much effort, remember the are always the ever popular "Portly-Man Dinners" Roadkill Classics!
This thread gets my vote for "Most intriguing title"!
My family has a long tradition of eating squirrel, cooked various ways. My great-aunt Octavia's famous Brunswick Stew recipe called for smoked squirrel and rabbit. My grandfather W.R. considered squirrel brains to be a great delicacy. He offered to share. No, no, all for you!
Squirrel is ok, but I will take beef or pork, thanks. I will feed the squirrels instead of eating them. If I sit out on the patio, they may sit in the trees and curse at me. I curse back. Dad taught me to curse in Squirrel, but my accent is pretty bad.
McGyver: Love your Portly-Man dinners! A local friend (South Lousiana) served chicken, rabbit and smoked squirrel gumbo at a dinner once. Someone made the mistake of complimenting it, and asking which meats were in it. When she mentioned the squirrel, everyone stopped eating but me. A couple of the guests started looking a little green. I probably shouldn't have chimed in with "great squirrel!" at that point.
Actually, no one's does. That's where Character map comes in handy. You can either ¢opy & paste or use the Alt+ number method, in this case hold the Alt key while on number pad enter 0162. Great for © and ® too when needed.
So did you make the strand fur for these guys then?