New Lower Pricing on the EE and PE - - had to get them both!

I just pulled the trigger on both a EE and PE. I got the EE for $464.00 and the PE for 160.00. I feel great about both. After reading several comments about owning both, for these new, lower prices, and given the updates that have come out for both, I can't believe a person could go wrong with these. Good thing I'm not an emotional eater or I'd have to have a gallon of Hagen Daus right now! Roger

"In for penny, in for a pound." Enjoy your new treasures

Originally Posted by socman123

I just pulled the trigger on both a EE and PE. I got the EE for $464.00 and the PE for 160.00. Roger

Just curious, who is selling the PEs for $160?

Originally Posted by obsessed2

Just curious, who is selling the PEs for $160?

I purchased them both on Amazon. Can't recall off-hand the company who sold me the PE (without looking it up), but I think they had 7 or 9 left, but at the price not sure how long they will last. I think the company was called Worldwide Distributors...something like that. The PE had a $40.00 reduction if you applied for their VISA card...which I did...pay it off and cancel account. It was priced at $199.00 minus the $40.00 instant credit. Another company, JR, sells the EE for $464.00 for the black cover and $499.99 for Blue. What a difference a color makes! Roger

Hi Borisb...my only concern is registering them both. I have read where some folks are having issues with the process. Not having done it, I hope all goes ok. The email addresses and passwords, plus the confusion over not being able to register with Adobe (DRM issue?) concerns me a bit. Overall, I think these units will help me a great deal. I have an IPad (cough...gag), and it's ok for "fun things", but it has its limitations when it comes to more serious work....especially school-related work. I think I will be reading forum info for some time to get helpful hints. I am also concerned about the company - having, again, read a bit of the comments about its future, etc.. I hope that those die-hard Edge fans open up their own blog or forum somewhere if this is ever yanked off the shelf! Thanks for the well-wishing, Roger

Congrats socman! It's exciting.

Originally Posted by socman123

a gallon of Hagen Daus right now! Roger

I cant believe people think Hagen Dasz makes good icecreams And it's very pricey too! I mean, not so bad, but what will you do when you'll taste italian artisanal gelato?

Originally Posted by lorenzoens

I cant believe people think Hagen Dasz makes good icecreams And it's very pricey too! I mean, not so bad, but what will you do when you'll taste italian artisanal gelato?

Gelato...sounds like something one would find between pieces of can meat...like spam! Ok...just kidding. You are correct in that it's over-priced and not very natural. What would life be without all those tasty chemicals? I'm sure monsanto is involved in it's manufacturing. I'm still excited about the purchase...even if I can't enjoy one of your country's great treats. I guess you'll have to venture out tonight in my place and order some...and think hoe jealous I would be at that moment! Roger

Originally Posted by socman123

Gelato...sounds like something one would find between pieces of can meat...like spam! r

Etymologically related (think of "gelatin" and "congeal," the latter flopping over into meaning "freeze.") Incidentally, gelatinizing agents are usually used in American ice-creams (carageen is the most common; it comes from seaweed).

Lorenzo is right about American ice cream being much crappier than Italian gelato, obviously, but the Italian stuff is also very expensive.

Originally Posted by gecko

Etymologically related (think of "gelatin" and "congeal," the latter flopping over into meaning "freeze.") Incidentally, gelatinizing agents are usually used in American ice-creams (carageen is the most common; it comes from seaweed).

Lorenzo is right about American ice cream being much crappier than Italian gelato, obviously, but the Italian stuff is also very expensive.

I personally don't like gelato. Texturally, I'm a Philadelphia style ice cream fan. Different strokes for different folks.

Congratulations, socman 123!

It is taking me a long time to learn everything I want to know about my PE (wish I had both!!) but well worth the time and trouble. If you do have difficulties, remember -- the forum is your friend!

Welcome to the club.


P.S. I have no opinion on the gelato/ice cream controversy. Wish I had some of either right now.

Heh, once you've been to Italy and had really good gelato, you'll crave it. Consider yourself lucky if you've never been bit by the gelato bug!!

Talking about Icecream I would not touch the American crap. I am in Calabria now for 2 months, I had the best homemade Icecream in Caulonia yesterday. Handmande everyday by the owner. And cheaper than the hagen crapo daz

PS I have an extra invite for a Notion Ink Pixel QI. if anyone interested PM.

Originally Posted by gecko

Etymologically related (think of "gelatin" and "congeal," the latter flopping over into meaning "freeze.") Incidentally, gelatinizing agents are usually used in American ice-creams (carageen is the most common; it comes from seaweed).

Lorenzo is right about American ice cream being much crappier than Italian gelato, obviously, but the Italian stuff is also very expensive.

Usually with 2,5 - 3 euros you can be satiated for a perfect middle afternoon snack (unless you buy a gelato in hot touristic spots, which are the worst places to eat). I dont think you can buy more hagen dasz with those money. Btw I tought Hagen Dasz was german...

Be aware that a gelatine-looking or very regular shaped icecream cannot be gelato, as its ingredients doesnt allow it to have a perfect shape. In fact it has to be made ONLY with natural ingredients, and full cream milk, stop. No water unless it's a sicilian "sorbetto". No preservatives in, nor syrups on, it.

This is how a standard gelato can look:
http://farm1.static.flickr.com/105/2...cd76571698.jpg