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Final Cut Pro ??
hello,
I am trying to export my video file, as a quicktime file from final cut pro 4 . For some bizzare reason when the exporting timeloader reaches 79% the exporting stops working, it sits at 79% for a very long time. Mind you the duration of the vid is few seconds long, and there are no effects added, just a simple clip. Also there is enough space on my hard drive. I dont understand what is going on. Anybody here knows what is up with my Final cut pro? AHHH!
~GIL -
7 Replies
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How are you exporting? Quicktime Movie or Quicktime Conversion?
What is the format of the drive you are exporting to? It might have a file size limit…Mac OS extended is the recommended format, and has no limit, but FAT 32 has a 2GB limit.
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[GIL GIL] “Anybody here knows what is up with my Final cut pro? AHHH!”
You haven’t filled out your profile and you’ve given us zero information about your system. Pretty hard to help without that information. See my profile for an example of a system description.
Walter Biscardi, Jr.
https://www.biscardicreative.com“The Rough Cut,” an original short film premiering December 7th in full High Definition in Atlanta.
rsvp@biscardicreative.com to reserve seats.
https://www.theroughcutmovie.com“I reject your reality and substitute my own!” – Adam Savage, Mythbusters
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Shane,
Someone just told me FAT32 now has a 4GB limit. I wasn’t aware of that, since I try my darnedest to stay away from PCs…
Any idea on how to find out for sure?
debe
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[Walter Biscardi] “See my profile for an example of a system description.
“So where are the “pizza on the grill” ingredients, huh?
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debe,
That someone was me. Here’s a link to everything you wanted to know about FAT32 but were afraid to ask:
https://www.microsoft.com/whdc/system/winpreinst/ntfs-preinstall.mspx
Quote: “Support for large file sizes. Under Windows
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Thanks, Don!!
debe
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[John Burgan] “So where are the “pizza on the grill” ingredients, huh?”
Only for very close friends and associates! 🙂
Actually any fresh pizza dough will work, it can’t ever have been frozen or it will sink through the grill. I’m partial to a Semolina flour based dough because I like the texture and flavor.
Simply light the grill at a medium setting, let it warm up for about 5 minutes.
Roll out personal sized pizzas, lightly brush one side of the pizza with olive oil.
Lay it directly onto the grill, oiled side down.
Let cook for about 1 – 3 minutes, depending on the heat of the grill, until it’s golden brown on the bottom. Depending on how fresh your dough is, it may balloon up a bit, just pop the air bubbles.
Remove from the grill and lightly oil the uncooked side. Flip it over onto regular dinner plate, NOT a paper plate, so the cooked side is up.
Prepare the pizza with whatever sauces and topping you want.
Slide the pizza back onto the grill to cook the bottom. If you cover it at this point, the toppings will warm up and the cheese will melt better.
Generally this only takes about 1 – 2 minutes to again get the bottom golden brown and delicious.
Slide off and eat!
Now we’ll have to start a cooking forum! 🙂
Walter Biscardi, Jr.
https://www.biscardicreative.com“The Rough Cut,” an original short film premiering December 7th in full High Definition in Atlanta.
rsvp@biscardicreative.com to reserve seats.
https://www.theroughcutmovie.com“I reject your reality and substitute my own!” – Adam Savage, Mythbusters
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