On Thu, 29 Oct 2009 19:50:01 -0600, Christine Dabney
> wrote:

>On Thu, 29 Oct 2009 18:27:27 -0700, sf > wrote:
>
>
>>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.
>
>How do you think they compare? Do you find one works better for some
>things, compared to the other one?

I really haven't figured out *why* the tapered one exists meaning it's
not a "go to" rolling pin for me. I use it when someone else is using
the other one. It's ok if I want thicker dough around the edges,
other than that I haven't figured out what the big deal is.
>
>I probably will get the straight kind at some point, but I sure do
>like the tapered one right now. Still use my old standard American
>type on occasion as well, but less and less.
>
No comment.

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