On Thu, 29 Oct 2009 18:12:59 -0600, Christine Dabney
> wrote:

>On Thu, 29 Oct 2009 18:17:43 -0700, Arri London >
>wrote:
>
>>A heavy wood straight cylinder rolling pin, longer rather than shorter,
>>with flat cut edges. Left one behind when I moved and regretting it ever
>>since. Haven't found one as heavy or close grained to replace it yet.
>>It was heavy enough to smash spice seeds on a cutting board, and the
>>flat ends were useful grinding things in the mortar.
>
>
>I thought about getting that type, Arri..and I might still at some
>point. Do you think it has an advantage over the tapered French kind?

They are two completely different types of pin. You can decide after
you use them in a side by side comparison. I have both, so we can
roll out pie dough or whatever after you come back to the SFBA.

--
I love cooking with wine.
Sometimes I even put it in the food.