On Thu, 29 Oct 2009 21:52:23 GMT, 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?
>

I have used a french style rolling pin for years. You're a handyman.
Just cut a big dowel, the size they use for closets, and sand the
ends. There ya go. As far as a surface, I guess what you have is
fine. I had tile for too many years so I just rolled things on a huge
cutting board. Now that I have granite, I haven't made a pie/pastry
yet.... wouldn't ya know?

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