Although it is true that the holes do appear rather random, it was exactly
what I needed. Now to get a new rolling pin. Mine is circa late 1970's and
a heavy marble. It's just a tad heavy to work with and apparently I didn't
do really good quality control in the rolling. A few of the crackers were a
tad too thick and those did puff up a bit. I also overcrowded the cookie
sheet. I used a small one. Next time I will either use a bigger one or
split them between two sheets. Easily solved though. I just had to put
those back in the oven for a few additional minutes to get them crisp.

What are marble pins good for anyway? I ordered one similar to what my MIL
had. But it might be too long. 20" and French style. Wooden. No handles
and slightly pointier on the ends. Methinks I should get a shorter one as
well.

On Tue, 11 Nov 2014 02:49:49 -0800, "Julie Bove"
> wrote:

>Although it is true that the holes do appear rather random, it was exactly
>what I needed. Now to get a new rolling pin. Mine is circa late 1970's and
>a heavy marble. It's just a tad heavy to work with and apparently I didn't
>do really good quality control in the rolling. A few of the crackers were a
>tad too thick and those did puff up a bit. I also overcrowded the cookie
>sheet. I used a small one. Next time I will either use a bigger one or
>split them between two sheets. Easily solved though. I just had to put
>those back in the oven for a few additional minutes to get them crisp.
>
>What are marble pins good for anyway? I ordered one similar to what my MIL
>had. But it might be too long. 20" and French style. Wooden. No handles
>and slightly pointier on the ends. Methinks I should get a shorter one as
>well.

Marble rolling pins stay cold, so are best for butter pastry. If you
use a wooden pin, the butter will soften and the pastry won't be as
flaky. Also, due to their weight, you can roll the pastry out thinly a
bit easier.

I have both, but I use my marble rolling pin exclusively.

Doris

"Doris Night" > wrote in message
...
> On Tue, 11 Nov 2014 02:49:49 -0800, "Julie Bove"
> > wrote:
>
>>Although it is true that the holes do appear rather random, it was exactly
>>what I needed. Now to get a new rolling pin. Mine is circa late 1970's
>>and
>>a heavy marble. It's just a tad heavy to work with and apparently I
>>didn't
>>do really good quality control in the rolling. A few of the crackers were
>>a
>>tad too thick and those did puff up a bit. I also overcrowded the cookie
>>sheet. I used a small one. Next time I will either use a bigger one or
>>split them between two sheets. Easily solved though. I just had to put
>>those back in the oven for a few additional minutes to get them crisp.
>>
>>What are marble pins good for anyway? I ordered one similar to what my
>>MIL
>>had. But it might be too long. 20" and French style. Wooden. No
>>handles
>>and slightly pointier on the ends. Methinks I should get a shorter one as
>>well.
>
> Marble rolling pins stay cold, so are best for butter pastry. If you
> use a wooden pin, the butter will soften and the pastry won't be as
> flaky. Also, due to their weight, you can roll the pastry out thinly a
> bit easier.
>
> I have both, but I use my marble rolling pin exclusively.

Ah. I am not a pastry person. Haven't made any since the 1970's. Or I
should say attempt to make it. That's one thing I am not good at.

On Tue, 11 Nov 2014 02:49:49 -0800, "Julie Bove"
> wrote:

> Although it is true that the holes do appear rather random, it was exactly
> what I needed. Now to get a new rolling pin. Mine is circa late 1970's and
> a heavy marble. It's just a tad heavy to work with and apparently I didn't
> do really good quality control in the rolling. A few of the crackers were a
> tad too thick and those did puff up a bit. I also overcrowded the cookie
> sheet. I used a small one. Next time I will either use a bigger one or
> split them between two sheets. Easily solved though. I just had to put
> those back in the oven for a few additional minutes to get them crisp.
>
> What are marble pins good for anyway? I ordered one similar to what my MIL
> had. But it might be too long. 20" and French style. Wooden. No handles
> and slightly pointier on the ends. Methinks I should get a shorter one as
> well.

I have two styles of so called "French" rolling pin, but I prefer the
one with no points at each end. It looks like a closet rod that's
been cut to a certain length and the edges were rounded by sanding. I
love that rolling pin! It's 20 inches (the tapered one is 18"). I
was lucky enough to find mini-rolling pins (12") last summer that look
just like my 20 inch model. I gave them to DD and DIL so their
daughters would have their own rolling pins to use when they cooked
with mommy.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

"sf" > wrote in message
...
> On Tue, 11 Nov 2014 02:49:49 -0800, "Julie Bove"
> > wrote:
>
>> Although it is true that the holes do appear rather random, it was
>> exactly
>> what I needed. Now to get a new rolling pin. Mine is circa late 1970's
>> and
>> a heavy marble. It's just a tad heavy to work with and apparently I
>> didn't
>> do really good quality control in the rolling. A few of the crackers
>> were a
>> tad too thick and those did puff up a bit. I also overcrowded the cookie
>> sheet. I used a small one. Next time I will either use a bigger one or
>> split them between two sheets. Easily solved though. I just had to put
>> those back in the oven for a few additional minutes to get them crisp.
>>
>> What are marble pins good for anyway? I ordered one similar to what my
>> MIL
>> had. But it might be too long. 20" and French style. Wooden. No
>> handles
>> and slightly pointier on the ends. Methinks I should get a shorter one
>> as
>> well.
>
> I have two styles of so called "French" rolling pin, but I prefer the
> one with no points at each end. It looks like a closet rod that's
> been cut to a certain length and the edges were rounded by sanding. I
> love that rolling pin! It's 20 inches (the tapered one is 18"). I
> was lucky enough to find mini-rolling pins (12") last summer that look
> just like my 20 inch model. I gave them to DD and DIL so their
> daughters would have their own rolling pins to use when they cooked
> with mommy.

DH made me some for me like that in various sizes and they are very useful

--
http://www.helpforheroes.org.uk/shop/

"sf" > wrote in message
...
> On Tue, 11 Nov 2014 02:49:49 -0800, "Julie Bove"
> > wrote:
>
>> Although it is true that the holes do appear rather random, it was
>> exactly
>> what I needed. Now to get a new rolling pin. Mine is circa late 1970's
>> and
>> a heavy marble. It's just a tad heavy to work with and apparently I
>> didn't
>> do really good quality control in the rolling. A few of the crackers
>> were a
>> tad too thick and those did puff up a bit. I also overcrowded the cookie
>> sheet. I used a small one. Next time I will either use a bigger one or
>> split them between two sheets. Easily solved though. I just had to put
>> those back in the oven for a few additional minutes to get them crisp.
>>
>> What are marble pins good for anyway? I ordered one similar to what my
>> MIL
>> had. But it might be too long. 20" and French style. Wooden. No
>> handles
>> and slightly pointier on the ends. Methinks I should get a shorter one
>> as
>> well.
>
> I have two styles of so called "French" rolling pin, but I prefer the
> one with no points at each end. It looks like a closet rod that's
> been cut to a certain length and the edges were rounded by sanding. I
> love that rolling pin! It's 20 inches (the tapered one is 18"). I
> was lucky enough to find mini-rolling pins (12") last summer that look
> just like my 20 inch model. I gave them to DD and DIL so their
> daughters would have their own rolling pins to use when they cooked
> with mommy.

I found one that is about 11" and bamboo. I ordered that one too.

On Tue, 11 Nov 2014 09:09:38 -0800, "Julie Bove"
> wrote:

>
> "sf" > wrote in message
> ...
> >
> > I have two styles of so called "French" rolling pin, but I prefer the
> > one with no points at each end. It looks like a closet rod that's
> > been cut to a certain length and the edges were rounded by sanding. I
> > love that rolling pin! It's 20 inches (the tapered one is 18"). I
> > was lucky enough to find mini-rolling pins (12") last summer that look
> > just like my 20 inch model. I gave them to DD and DIL so their
> > daughters would have their own rolling pins to use when they cooked
> > with mommy.
>
> I found one that is about 11" and bamboo. I ordered that one too.

What do you think you'll be using it for?


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On 11/11/2014 9:40 AM, Ophelia wrote:
>
>
> "sf" > wrote in message
> ...
>> On Tue, 11 Nov 2014 02:49:49 -0800, "Julie Bove"
>> > wrote:
>>
>>> Although it is true that the holes do appear rather random, it was
>>> exactly
>>> what I needed. Now to get a new rolling pin. Mine is circa late
>>> 1970's and
>>> a heavy marble. It's just a tad heavy to work with and apparently I
>>> didn't
>>> do really good quality control in the rolling. A few of the crackers
>>> were a
>>> tad too thick and those did puff up a bit. I also overcrowded the
>>> cookie
>>> sheet. I used a small one. Next time I will either use a bigger one or
>>> split them between two sheets. Easily solved though. I just had to put
>>> those back in the oven for a few additional minutes to get them crisp.
>>>
>>> What are marble pins good for anyway? I ordered one similar to what
>>> my MIL
>>> had. But it might be too long. 20" and French style. Wooden. No
>>> handles
>>> and slightly pointier on the ends. Methinks I should get a shorter
>>> one as
>>> well.
>>
>> I have two styles of so called "French" rolling pin, but I prefer the
>> one with no points at each end. It looks like a closet rod that's
>> been cut to a certain length and the edges were rounded by sanding. I
>> love that rolling pin! It's 20 inches (the tapered one is 18"). I
>> was lucky enough to find mini-rolling pins (12") last summer that look
>> just like my 20 inch model. I gave them to DD and DIL so their
>> daughters would have their own rolling pins to use when they cooked
>> with mommy.
>
> DH made me some for me like that in various sizes and they are very
> useful
>
I have an old-fashioned one that I think Mum gave me as well as a giant
one that I've used only once. Recently, I bought a tapered French-style
one and, after a couple of uses, I think I prefer it to the English one.
It'll certainly get a work-out with the xmas baking.
Graham

On Tue, 11 Nov 2014 10:31:11 -0700, graham > wrote:

> On 11/11/2014 9:40 AM, Ophelia wrote:
> >
> >
> > "sf" > wrote in message
> > ...
> >>
> >> I have two styles of so called "French" rolling pin, but I prefer the
> >> one with no points at each end. It looks like a closet rod that's
> >> been cut to a certain length and the edges were rounded by sanding. I
> >> love that rolling pin! It's 20 inches (the tapered one is 18"). I
> >> was lucky enough to find mini-rolling pins (12") last summer that look
> >> just like my 20 inch model. I gave them to DD and DIL so their
> >> daughters would have their own rolling pins to use when they cooked
> >> with mommy.
> >
> > DH made me some for me like that in various sizes and they are very
> > useful
> >
> I have an old-fashioned one that I think Mum gave me as well as a giant
> one that I've used only once. Recently, I bought a tapered French-style
> one and, after a couple of uses, I think I prefer it to the English one.
> It'll certainly get a work-out with the xmas baking.
> Graham

My favorite is straight from end to end. I've never figured out how
my tapered one is supposed to be used. It doesn't have much of a
straight part in the middle, does yours?
http://oi59.tinypic.com/2dgqiyh.jpg


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

"graham" > wrote in message
...
> On 11/11/2014 9:40 AM, Ophelia wrote:
>>
>>
>> "sf" > wrote in message
>> ...
>>> On Tue, 11 Nov 2014 02:49:49 -0800, "Julie Bove"
>>> > wrote:
>>>
>>>> Although it is true that the holes do appear rather random, it was
>>>> exactly
>>>> what I needed. Now to get a new rolling pin. Mine is circa late
>>>> 1970's and
>>>> a heavy marble. It's just a tad heavy to work with and apparently I
>>>> didn't
>>>> do really good quality control in the rolling. A few of the crackers
>>>> were a
>>>> tad too thick and those did puff up a bit. I also overcrowded the
>>>> cookie
>>>> sheet. I used a small one. Next time I will either use a bigger one
>>>> or
>>>> split them between two sheets. Easily solved though. I just had to
>>>> put
>>>> those back in the oven for a few additional minutes to get them crisp.
>>>>
>>>> What are marble pins good for anyway? I ordered one similar to what
>>>> my MIL
>>>> had. But it might be too long. 20" and French style. Wooden. No
>>>> handles
>>>> and slightly pointier on the ends. Methinks I should get a shorter
>>>> one as
>>>> well.
>>>
>>> I have two styles of so called "French" rolling pin, but I prefer the
>>> one with no points at each end. It looks like a closet rod that's
>>> been cut to a certain length and the edges were rounded by sanding. I
>>> love that rolling pin! It's 20 inches (the tapered one is 18"). I
>>> was lucky enough to find mini-rolling pins (12") last summer that look
>>> just like my 20 inch model. I gave them to DD and DIL so their
>>> daughters would have their own rolling pins to use when they cooked
>>> with mommy.
>>
>> DH made me some for me like that in various sizes and they are very
>> useful
>>
> I have an old-fashioned one that I think Mum gave me as well as a giant
> one that I've used only once. Recently, I bought a tapered French-style
> one and, after a couple of uses, I think I prefer it to the English one.
> It'll certainly get a work-out with the xmas baking.

Nice)

--
http://www.helpforheroes.org.uk/shop/

On 11/11/2014 11:03 AM, sf wrote:
> On Tue, 11 Nov 2014 10:31:11 -0700, graham > wrote:
>
>> On 11/11/2014 9:40 AM, Ophelia wrote:
>>>
>>>
>>> "sf" > wrote in message
>>> ...
>>>>
>>>> I have two styles of so called "French" rolling pin, but I prefer the
>>>> one with no points at each end. It looks like a closet rod that's
>>>> been cut to a certain length and the edges were rounded by sanding. I
>>>> love that rolling pin! It's 20 inches (the tapered one is 18"). I
>>>> was lucky enough to find mini-rolling pins (12") last summer that look
>>>> just like my 20 inch model. I gave them to DD and DIL so their
>>>> daughters would have their own rolling pins to use when they cooked
>>>> with mommy.
>>>
>>> DH made me some for me like that in various sizes and they are very
>>> useful
>>>
>> I have an old-fashioned one that I think Mum gave me as well as a giant
>> one that I've used only once. Recently, I bought a tapered French-style
>> one and, after a couple of uses, I think I prefer it to the English one.
>> It'll certainly get a work-out with the xmas baking.
>> Graham
>
> My favorite is straight from end to end. I've never figured out how
> my tapered one is supposed to be used. It doesn't have much of a
> straight part in the middle, does yours?
> http://oi59.tinypic.com/2dgqiyh.jpg
>
>
The curve is so gentle over the middle part that 3"-4" is effectively
flat. I've only used it a couple of times but I found that I got a much
more uniform thickness and had control of the shape of the pastry. I
know it doesn't seem logical but there it is. I suppose success with
either is all a matter of practice.
Graham

On 11/11/14, 5:49 AM, Julie Bove wrote:

> What are marble pins good for anyway? I ordered one similar to what my
> MIL had. But it might be too long. 20" and French style. Wooden. No
> handles and slightly pointier on the ends.

We have always had a French-style roller for small tasks, and a marble
roller for pastry.

But a few years ago, I bought a silicone-coated roller almost two feet
long and about 2.5 inches in diameter, and that is the one that now gets
by far the most use.

-- Larry

"sf" > wrote in message
...
> On Tue, 11 Nov 2014 09:09:38 -0800, "Julie Bove"
> > wrote:
>
>>
>> "sf" > wrote in message
>> ...
>> >
>> > I have two styles of so called "French" rolling pin, but I prefer the
>> > one with no points at each end. It looks like a closet rod that's
>> > been cut to a certain length and the edges were rounded by sanding. I
>> > love that rolling pin! It's 20 inches (the tapered one is 18"). I
>> > was lucky enough to find mini-rolling pins (12") last summer that look
>> > just like my 20 inch model. I gave them to DD and DIL so their
>> > daughters would have their own rolling pins to use when they cooked
>> > with mommy.
>>
>> I found one that is about 11" and bamboo. I ordered that one too.
>
> What do you think you'll be using it for?

Probably only crackers. Maybe pasta.

On Tue, 11 Nov 2014 15:05:12 -0800, "Julie Bove"
> wrote:

>
> "sf" > wrote in message
> ...
> > On Tue, 11 Nov 2014 09:09:38 -0800, "Julie Bove"
> > > wrote:
> >
> >>
> >> "sf" > wrote in message
> >> ...
> >> >
> >> > I have two styles of so called "French" rolling pin, but I prefer the
> >> > one with no points at each end. It looks like a closet rod that's
> >> > been cut to a certain length and the edges were rounded by sanding. I
> >> > love that rolling pin! It's 20 inches (the tapered one is 18"). I
> >> > was lucky enough to find mini-rolling pins (12") last summer that look
> >> > just like my 20 inch model. I gave them to DD and DIL so their
> >> > daughters would have their own rolling pins to use when they cooked
> >> > with mommy.
> >>
> >> I found one that is about 11" and bamboo. I ordered that one too.
> >
> > What do you think you'll be using it for?
>
> Probably only crackers. Maybe pasta.

I'd use my 20 inch rolling pin for both.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On Tue, 11 Nov 2014 16:12:45 -0800, sf > wrote:

>On Tue, 11 Nov 2014 15:05:12 -0800, "Julie Bove"
> wrote:
>
>>
>> "sf" > wrote in message
>> ...
>> > On Tue, 11 Nov 2014 09:09:38 -0800, "Julie Bove"
>> > > wrote:
>> >
>> >>
>> >> "sf" > wrote in message
>> >> ...
>> >> >
>> >> > I have two styles of so called "French" rolling pin, but I prefer the
>> >> > one with no points at each end. It looks like a closet rod that's
>> >> > been cut to a certain length and the edges were rounded by sanding. I
>> >> > love that rolling pin! It's 20 inches (the tapered one is 18"). I
>> >> > was lucky enough to find mini-rolling pins (12") last summer that look
>> >> > just like my 20 inch model. I gave them to DD and DIL so their
>> >> > daughters would have their own rolling pins to use when they cooked
>> >> > with mommy.
>> >>
>> >> I found one that is about 11" and bamboo. I ordered that one too.
>> >
>> > What do you think you'll be using it for?
>>
>> Probably only crackers. Maybe pasta.
>
>I'd use my 20 inch rolling pin for both.

A 20" rolling pin wouldn't dock even one of your humongous ass
cheeks... sf would need an 8' hay thresher to dock her gargantuan ass.

"sf" > wrote in message
...
> On Tue, 11 Nov 2014 15:05:12 -0800, "Julie Bove"
> > wrote:
>
>>
>> "sf" > wrote in message
>> ...
>> > On Tue, 11 Nov 2014 09:09:38 -0800, "Julie Bove"
>> > > wrote:
>> >
>> >>
>> >> "sf" > wrote in message
>> >> ...
>> >> >
>> >> > I have two styles of so called "French" rolling pin, but I prefer
>> >> > the
>> >> > one with no points at each end. It looks like a closet rod that's
>> >> > been cut to a certain length and the edges were rounded by sanding.
>> >> > I
>> >> > love that rolling pin! It's 20 inches (the tapered one is 18"). I
>> >> > was lucky enough to find mini-rolling pins (12") last summer that
>> >> > look
>> >> > just like my 20 inch model. I gave them to DD and DIL so their
>> >> > daughters would have their own rolling pins to use when they cooked
>> >> > with mommy.
>> >>
>> >> I found one that is about 11" and bamboo. I ordered that one too.
>> >
>> > What do you think you'll be using it for?
>>
>> Probably only crackers. Maybe pasta.
>
> I'd use my 20 inch rolling pin for both.

I just don't have a lot of space for rolling things out which is why I
normally avoid rolling thing out at all.

In article >,
says...
>
> On Tue, 11 Nov 2014 09:09:38 -0800, "Julie Bove"
> > wrote:
>
> >
> > "sf" > wrote in message
> > ...
> > >
> > > I have two styles of so called "French" rolling pin, but I prefer the
> > > one with no points at each end. It looks like a closet rod that's
> > > been cut to a certain length and the edges were rounded by sanding. I
> > > love that rolling pin! It's 20 inches (the tapered one is 18"). I
> > > was lucky enough to find mini-rolling pins (12") last summer that look
> > > just like my 20 inch model. I gave them to DD and DIL so their
> > > daughters would have their own rolling pins to use when they cooked
> > > with mommy.
> >
> > I found one that is about 11" and bamboo. I ordered that one too.
>
> What do you think you'll be using it for?

Rolling out pandas. Nobody will eat them. Then it's time for more
shopping...

Janet UK

On 2014-11-11, graham > wrote:

> On 11/11/2014 11:03 AM, sf wrote:

>> My favorite is straight from end to end. I've never figured out how
>> my tapered one is supposed to be used. It doesn't have much of a
>> straight part in the middle, does yours?
>> http://oi59.tinypic.com/2dgqiyh.jpg

> The curve is so gentle over the middle part that 3"-4" is effectively
> flat. I've only used it a couple of times but I found that I got a much
> more uniform thickness and had control of the shape of the pastry. I
> know it doesn't seem logical but there it is. I suppose success with
> either is all a matter of practice.

Agree.

Having spent a couple yrs learning to make pie crusts, I can only add
this. I have a curved French rolling pin. Oxo brand. Don't buy one!

Unlike the real French rolling pins, Oxo's is made of very
coarse grained wood. I think I got a splinter the first time I used
it! I'll give it to you if I haven't already tossed it in the wood
stove.

Now, I currently use a simple American-style cheapo wood rolling pin,
with handles. The kind that costs a measely $5 at any sprmkt. Even
better, I got it 2nd hand for free and it's already butter/shortening
saturated from yrs of use.

If I wuz gonna buy another, I'd go with a real French straight pin or
a large diameter ball-bearing US model. Some ppl prefer empty wine
bottles.

nb

On 12/11/2014 10:49 AM, notbob wrote:
> On 2014-11-11, graham > wrote:
>
>> On 11/11/2014 11:03 AM, sf wrote:
>
>>> My favorite is straight from end to end. I've never figured out how
>>> my tapered one is supposed to be used. It doesn't have much of a
>>> straight part in the middle, does yours?
>>> http://oi59.tinypic.com/2dgqiyh.jpg
>
>> The curve is so gentle over the middle part that 3"-4" is effectively
>> flat. I've only used it a couple of times but I found that I got a much
>> more uniform thickness and had control of the shape of the pastry. I
>> know it doesn't seem logical but there it is. I suppose success with
>> either is all a matter of practice.
>
> Agree.
>
> Having spent a couple yrs learning to make pie crusts, I can only add
> this. I have a curved French rolling pin. Oxo brand. Don't buy one!
>
> Unlike the real French rolling pins, Oxo's is made of very
> coarse grained wood. I think I got a splinter the first time I used
> it! I'll give it to you if I haven't already tossed it in the wood
> stove.
>
> Now, I currently use a simple American-style cheapo wood rolling pin,
> with handles. The kind that costs a measely $5 at any sprmkt. Even
> better, I got it 2nd hand for free and it's already butter/shortening
> saturated from yrs of use.
>
> If I wuz gonna buy another, I'd go with a real French straight pin or
> a large diameter ball-bearing US model. Some ppl prefer empty wine
> bottles.
>
> nb
>
I have a large, ball-bearing one but have used it only once. I ought to
donate it but needy people rarely have a use for such an item.
Graham

On 2014-11-12, graham > wrote:

> I have a large, ball-bearing one but have used it only once. I ought to
> donate it but needy people rarely have a use for such an item.

I've never tried one, but see 'em a lot on baking shows.

nb

On 12/11/2014 11:18 AM, notbob wrote:
> On 2014-11-12, graham > wrote:
>
>> I have a large, ball-bearing one but have used it only once. I ought to
>> donate it but needy people rarely have a use for such an item.
>
> I've never tried one, but see 'em a lot on baking shows.
>
> nb
>
Yebbut they have much larger areas to roll on. I have just the standard
counter top with limited space.
Graham

On 2014-11-12, graham > wrote:

> Yebbut they have much larger areas to roll on. I have just the standard
> counter top with limited space.

Me 2

On Wed, 12 Nov 2014 11:07:11 -0700, graham > wrote:

> I have a large, ball-bearing one but have used it only once. I ought to
> donate it but needy people rarely have a use for such an item.

A lot of ordinary income people shop at charity second hand shops
looking for exactly what you're not donating.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On 2014-11-12 12:49 PM, notbob wrote:
> On 2014-11-11, graham > wrote:
>
>> On 11/11/2014 11:03 AM, sf wrote:
>
>>
>
> Agree.
>
> Having spent a couple yrs learning to make pie crusts, I can only add
> this. I have a curved French rolling pin. Oxo brand. Don't buy one!
>
> Unlike the real French rolling pins, Oxo's is made of very
> coarse grained wood. I think I got a splinter the first time I used
> it! I'll give it to you if I haven't already tossed it in the wood
> stove.

A couple years ago my wife bought me a maple French style rolling pin. I
thought it was ridiculous, a lot of money for a redundant rolling pin,
sine I already had one. After using it a few times I threw out the old
one.
>
> Now, I currently use a simple American-style cheapo wood rolling pin,
> with handles. The kind that costs a measely $5 at any sprmkt. Even
> better, I got it 2nd hand for free and it's already butter/shortening
> saturated from yrs of use.

Sounds like the one I threw out.
>

On 2014-11-12, Dave Smith > wrote:
> On 2014-11-12 12:49 PM, notbob wrote:

>> better, I got it 2nd hand for free and it's already butter/shortening
>> saturated from yrs of use.

> Sounds like the one I threw out.

I may buy a real French maple one, like you have, this Winter.

nb