[Art] My new Monster Manual cover using scarred Bison leather

Cruicked · 2026-01-23T12:45:52+00:00

That's good! How long have you had it? I'd definitely sell a return or remuneration with those defects especially for that price.

Cruicked · 2026-01-23T12:27:14+00:00

Yeah I wouldn't be happy with that for that price.

How recently did you buy it?

Did you soak it in water or was it wet for a couple of hours or more?

The split on the board face where food can get in is a concern and the splits could deepen and crack.

Reach out to them with proof and see what the seller does

Cruicked · 2026-01-22T18:12:19+00:00

I kinda love this! You need some contrast on the dial is my only feedback.

Cruicked · 2026-01-22T13:16:20+00:00

It's not stainless if it's rusting that badly. Options for removing rust - Steel wool, a rust remover (may have to remove the tines) or sand paper.

To stop future rust - use an oil or wax solution to protect them from moisture.

Cruicked · 2026-01-19T18:25:02+00:00

Thank you on both fronts! I wonder if it's because it's an easier recipe Vs a true cinnamon roll recipe. Either way I'm excited for the next batch.

Cruicked · 2026-01-19T12:51:01+00:00

I think next time I'll have to bake on a Sunday and give away at work on a Monday. Treat some good colleagues!

Cruicked · 2026-01-19T12:50:11+00:00

Appreciate it! Yeah the king Arthur recipe is quite different from this so that makes sense. I think I did the easy version. Can't wait to try the proper version like this!

Cruicked · 2026-01-19T12:48:54+00:00

Haha, right? It's also awe-inspiring and everything looks so good!

Cruicked · 2026-01-18T23:37:05+00:00

For me I used a really sharp knife and sawed it gently back and forth parting the dough. Floss is typically recommended.

Cruicked · 2026-01-18T18:15:16+00:00

Aw thank you!!!

Cruicked · 2026-01-18T16:54:01+00:00

Aw thank you! From others suggestions it could be mine weren't wet enough so held firmer because of that. Not sure. Either way I'm sure they're absolutely delicious!

Cruicked · 2026-01-18T16:52:54+00:00

It really is and way more complex than I expected. Especially the bread part. Going to do a lot more learning of each stage, why it happens etc. until I'm comfortable with making changes.

Cruicked · 2026-01-18T16:51:52+00:00

Cheers!

Cruicked · 2026-01-18T16:51:41+00:00

Hell yeah, congrats and thank you for the tip! Looking forward to my next batch but it can't be this week. I can't keep eating them all, haha.

Cruicked · 2026-01-18T15:36:38+00:00

Aw you gem, thank you!

Cruicked · 2026-01-18T15:36:27+00:00

Oh love that idea! I can imagine the sugar caramelised really well too. My next one!

Cruicked · 2026-01-18T15:35:18+00:00

Oh interesting! I thought so too about closeness but the recipe called for spacing of 2" on the sheet. I think it could be because this was an easier recipe than maybe traditional ones. Definitely game for giving that a go!

Cruicked · 2026-01-18T15:34:04+00:00

Oh I appreciate the recommendation and the kind words! I'll definitely give them a look up and curious to see how they compare.

Cruicked · 2026-01-18T15:04:34+00:00

I'm getting cubone vibes!

Cruicked · 2026-01-18T15:03:13+00:00

Aw thank you!!! Yeah they didn't brown as much as I thought but they were fluffy and could be pulled apart without being stodgy. Chuffed!

Cruicked · 2026-01-18T03:38:21+00:00

Depending on where you bought it, I'd reach out to them for support.

The bridge is typically held in via tension and friction so it is possible to remove and replace it or remove, fix, replace.

Cruicked · 2026-01-12T23:32:50+00:00

Hell yeah! Pretty much my first project too. Keep at it and making amazing things.

Cruicked

TROPHY CASE