That seems like a pretty extreme measure for protection and I have so many questions… How often are you using wet hands with your mouse? Are the vents directly below the edge of the desk/table so that any liquid would drop off directly into the vents? Could you simply push the desktop back a little and not have the vents directly below the edge where liquids might fall? Do you have a cloth mousepad that would likely pick up any small amount of liquid that might come off your hand?

There should be a gap on one side of the socket where you can lift from, as seen on the left side of this pic. Disregard the red circle, this is from a messed up pin post lol

In that case, I’d be inclined to agree with Rimu about it being PSU related. I’d recommend carefully inspecting your 24 pin power cable and motherboard plug to see if any of the pins are damaged. Also, if you can, try and give each individual wire a little tug. Sometimes the pin isn’t locked in properly and when you plug the cable in, the individual pin will get pushed out.

How are your fans connected? Directly to motherboard? Fan controller? Daisy chained off one plug?

7900 XTX is a step up from the 4070 Ti Super in raster performance. If you don’t care about ray tracing and you don’t need Nvidia specific stuff like nvenc or cuda, the 7900 would be the better buy if they’re the same price.

People on the BuildAPC Sales Canada subreddit saying Canada Computers has the Gigabyte 4080 Super Windforce V2 for $1199 in store as a secret price (showing 1399 online). They also have an MSI 4070 Ti Super for $1019 online or $999 in store.

Nah, PCIE 3.0 still has plenty of bandwidth for a 3070 to not be bottlenecked at all.

Newer CPU with faster ram would be a nice boost in performance. That’s where I would start followed by a big NVME drive upgrade. 3070s still do great at and under 1440p and with AMD and Nvidia both launching new cards within the next couple months, it would make sense to put off a GPU upgrade for a bit if money is a concern. Also if you’re not using Nvidia specific stuff like NVENC or CUDA, AMD cards offer a lot of bang for the buck.

Thankfully both boards support bios flashback so as long as OP prepares a USB drive ahead of time, they can update bios without a CPU.

Also agreed on the X*70s. Besides the OCing stuff you’ll see more pcie lanes but it doesn’t sound like that’s much of a concern for OP. Personally, with the small price difference and similar capabilities, I’d go with the one I thought looked better lol. The average user probably won’t notice any difference between the two.

Option 1 would be the better way to go first imo. The 9400 was an ok CPU but those 9th gens are really starting to show their age. You’re also holding it back by only using a single stick of ram. Your RX580 can hold out a bit longer with a better CPU and faster memory in dual channel, but if you upgrade the GPU first you’ll still be seeing the same performance issues. If you do go with option 1, make sure you have the proper mounting kit for your heatsink. AM5 is very different from 1151.

Winter in Australia is June-August, so that December temp is their summer record.

Z-library was a massive pirate repository for ebooks.

Got curious and looked it up. 2x64GB DDR5 kits exist though it looks like they’re all ECC (probably a good thing in OPs use case). The cheapest kits, which are 4800Mhz CL40 sticks, start around $500 after tax.

Delicious

Like the others said, double check your connections. It’s easy to accidentally not plug something in all the way. Also, an extra preinstalled standoff wouldn’t be out of the question and I have had that happen, would be worth checking out as well. You didn’t mention what power supply you are using. New/used? Older used? Can you test the power supply on another computer to help rule that out?

Ryzen 1700 doesn’t have integrated graphics.

No problem :)

Using reader mode usually makes these accessible or if you like saving recipes, the app Paprika works well on many sites. Even ones that won’t automate the download (like this particular one) make it easy to copy by section into the app.

French Onion Macaroni and Cheese Recipe By Ali Slagle

Total Time: 1 hour

This outrageously good macaroni and cheese fuses two classic comfort foods into one dish. Caramelizing onions can be a time-consuming affair, but here, the process is sped up by using high heat and and a little water to prevent scorching. The sauce is made with a combination of Gruyère, to remind you of French onion soup, and white Cheddar, to make it melty and smooth. Instead of topping the dish with a dusting of diminutive bread crumbs, it’s dotted with Gruyère toasts that become melty and crisp after a few minutes under the broiler. (You’ll want to slide a sheet pan underneath before baking, in case some of the sauce bubbles over.) This is over-the-top richness at its best.

Learn: How to Make Mac and Cheese Ingredients

Yield:6 to 8 servings

Kosher salt
4 tablespoons unsalted butter, plus more for greasing the pan
2 pounds yellow or Vidalia onions, peeled, halved and thinly sliced
5 sprigs fresh thyme, plus more thyme leaves for garnish
1 fresh or dried bay leaf (optional)
Black pepper
1 pound cavatappi or elbow pasta
1 baguette, cut into ½-inch slices
1 garlic clove
2 tablespoons sherry vinegar, red wine vinegar or white wine vinegar
3 tablespoons all-purpose flour
4 cups whole milk
16 ounces Gruyère, grated (about 5 cups)
12 ounces white Cheddar, grated (about 4 cups)

Preparation

1. Bring a large pot of salted water to a boil. (If you’re planning to bake the macaroni and cheese in a baking dish instead of a skillet, butter 9-by-13-inch baking dish or other 3-quart casserole.)

2. Meanwhile, in a deep, large (12-inch) ovenproof skillet, melt 2 tablespoons butter over medium-high heat. Add the onions, thyme sprigs and bay leaf, if using, and season with salt and pepper. Cover with a lid, baking sheet or foil and cook, stirring once or twice, until the onions are softened, 3 to 5 minutes.

3. Uncover and continue to cook on medium-high, stirring occasionally, until deep golden brown, 20 to 25 minutes. If the onions look dry, add a few tablespoons of water at a time to prevent them from burning, scraping up any browned bits that are stuck to the bottom of the skillet. (You will need to do this several times.)

4. While the onions are cooking, heat the oven to 450 degrees. Cook the pasta in the boiling water until 2 minutes shy of al dente; drain and set aside. Rub one side of each baguette slice with garlic.

5. When the onions are a deep golden brown, discard the thyme sprigs and bay leaf and deglaze the skillet with the vinegar until evaporated, scraping up browned bits as you go, about 30 seconds. Add the remaining 2 tablespoons butter. When melted, add the flour and cook, stirring, until the flour begins to stick to the bottom of the pan and has turned a light golden brown, about 3 minutes. Slowly whisk in the milk and season with salt and pepper. Bring to a simmer, whisking often.

6. Reserve 1 cup of the Gruyère. Carefully add the remaining Gruyère and all the Cheddar to the caramelized onion mixture and carefully stir until melted. If your pan is big enough, add the cooked pasta and stir to combine, or combine the sauce and pasta in the prepared dish.

7. Spread the pasta mixture in an even layer in the prepared dish, then top with the baguette slices, garlic-side up. Sprinkle the toasts with the reserved 1 cup Gruyère and season with pepper. Place the skillet or dish on a sheet pan and bake until bubbly and brown in spots, 10 to 15 minutes. If you like a crispier top, broil for a few minutes. Let cool slightly, then garnish with fresh thyme leaves.

Nutritional analysis per serving (8 servings): 1103 calories; 60 grams fat; 34 grams saturated fat; 0 grams trans fat; 17 grams monounsaturated fat; 3 grams polyunsaturated fat; 84 grams carbohydrates; 5 grams dietary fiber; 16 grams sugars; 57 grams protein; 1313 milligrams sodium

Score, congrats!

Yeah, if you can get the 6750 for less than a 6700 I’d go that route. Should be set for quite a while with that.