notbob wrote:
> My baking education is coming along swimingly. I haven't really needed
> a rolling pin yet, but see one in my future. I'd like to try my own
> pie crusts. In Julia's 2nd Art/French book, she discussed rolling
> pins, prefering the basic French style or the huge US ball bearing
> version. On this website:
>
> http://www.fantes.com/rolling-pins.html
>
> ....I see more variations than I ever imagined. SS, marble, silpat,
> etc. All those different materials make me think about a rolling
> surface, too. I have a basic Formica-type counter, now. Should I be
> considering something else? Matching silpat, chillable marble, etc,
> pin/surface pair? So many choices.
>
> What say the baking brethren?
>
> nb

I use a tapered French style rolling pin - it just feels nice using it
and I like it's utter simplicity. My mother used to have one of those
standard pins that spun on the handles. The handles were painted red. I
remember that vividly cause the red paint would always flake off onto my
pie crust. I hate those things!