The LBE pies are looking good, guys... That leopard spot charring is more than a LITTLE exciting, Mike!
Rkos--that pie looks mighty tasty--how long did it cook for? Also, what kind of flour did you use for that dough? Sorry to hear about your Fibrament stone pan melting, but think of it this way--I won't be bothering to order a pan from Mark for my Fibrament stone, I'll just put some tiles under it, like Villa Roma has done. So your loss is helpful to others and serves a positive purpose...! The Fibrament stones are really great, though, aren't they? I really like mine.
Villa Roma, it'll be interesting to see how the new bigger vent works out with your bake this weekend. How would you do a rotating stone mod....?
(P.S. I got a new KA 600 today with a spiral dough hook! Time to knead some dough!)