On Thu, 29 Oct 2009 20:16:19 -0400, Dave Smith
> wrote:

>Last Christmas my wife bought me a French rolling pin... maple. I was
>baffled . I already had a regular wooden rolling pin and had no
>complaints, but I have to say that I like the French one a lot better. I
>can't explain why it works so much better but it just does. I use the
>same basic method, but I absolutely no problems rolling dough out into
>whatever shape I want. FWIW, I make a pie at last about once every two
>weeks, sometimes more, so while I am not a professional by any means, I
>probably have a lot more dough rolling experience that some who will
>offer their opinion and cite the advice of others. I have only a lot of
>personal experience from which to speak.

Is this the tapered one or the straight one? I have both and prefer
my straight one.

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