part 3/5

Where's the beef?

Let's talk about beef first. Beef primarily splits into two options:

1. Ground beef
   
2. Steak
   
   We'll dive into ground beef to start out with. For starters, don't buy taco spice, make your own! Super easy, start with this recipe:
   
   https://gimmedelicious.com/2018/03/16/the-best-homemade-taco-seasoning/
   
   Second, follow this procedure, but substitute out all the spices for the spice mix above:
   
   https://houseofyumm.com/best-ever-taco-meat/
   
   The secret is the tomato sauce, which does 3 things:
   
   
3. Thickens the meat mix
   
4. Helps the spices stick to the meat
   
5. Adds flavor
   
   It's not like it tastes like ketchup or anything. Anyway, those are two small tweaks will give you a really solid foundation to start your journey into amazing ground-beef tacos. There are a zillion combinations & iterations on this basic idea; do whatever floats your boat!
   
   As far as steak tacos go, there's a variety of ways to approach it. Start here, with carna asada tacos marinated with orange juice, lime juice, and cumin:
   
   https://www.dinneratthezoo.com/carne-asada-tacos/
   
   A quick tangent here: I'm super into "sous-vide", which is a way of creating ultra-tender meats, perfectly, every single time. The process involves vacuum-sealing meat & cooking it underwater in a pot for hours (similar to a crockpot in concept, but entirely different in practice & in the results). After that, you take it out & sear the meat. I pretty much ONLY do steak using sous-vide these days, FYI! But that's for a different discussion thread, haha!
   
   Anyway, back on topic - you can also do shredded beef! Check out this recipe for Barbacoa tacos:
   
   https://www.mylatinatable.com/slow-cooker-mexican-barbacoa/
   
   ​
   
   Chicken, the white meat:
   
   There are two basic ways to do chicken tacos:
   
   
6. Chicken strips (think the cold chicken rectangles in salads) or chunks
   
7. Shredded chicken
   
   If you need a good procedure for cooking boneless, skinless chicken breast perfectly to slice up for tacos, this is a great starting point:
   
   https://asweetandsavorylife.com/recipe/how-to-cook-tender-juicy-not-dry-chicken-breasts/
   
   I modify this in several ways:
   
   
8. I trim the fat & cartilage off the chicken first
   
9. Then I stick it in a gallon-size ziploc bag
   
10. Then I found it flat with a marble rolling pin ($20 on Amazon, and I like it a LOT better than a meat tenderizer, because you can control how & where the meat flattens out better, and it's also super useful for chicken parm & grilled chicken sandwiches, a la McDonalds!)
    
    Although again, chicken is one of those things I do sous-vide quite often - perfect results every time! I do sometimes also use my Instant Pot (electric pressure cooker, yet another separate discussion to be had, if you're interested) to cook chicken, if I'm in a hurry (~25 minutes for a few pounds, even from frozen!)
    
    You can season & marinate the chicken to whatever flavor you'd like. Here's a good seasoning mix:
    
    https://www.isabeleats.com/easy-chicken-tacos/
    
    One really easy thing to do when feeding a crowd is to make these baked chicken tacos, which come out great with nicely-melted cheese!
    
    https://www.thecookierookie.com/baked-spicy-chicken-tacos/
    
    As far as shredded chicken goes, there are a number of ways to do this. The easy (lazy) way is via a can. Yes, chicken comes in a can, just like tuna. The Sam's Club brand is actually really good! Alternatively, you can cook chicken (oven, Instant Pot, sous-vide, etc.) & then shred it yourself using a couple of forks, meat claws, electric hand mixer (for real), or stand mixer (yup).
    
    An easy thing to do with shredded chicken is to make a lime-salsa mix with some chili powder. Very simple recipe here:
    
    https://www.tasteofhome.com/recipes/lime-chicken-tacos/
    
    Chicken tinga tacos are also great, provided you can find tomatillos, which are a special small, green (and delicious!) tomato:
    
    https://www.mexicanplease.com/chicken-tinga-tacos-everywhere/
    
    part 3/5

Okay, I gotta say, that cheese grater looks pretty awesome! My mom really likes grating fresh cheese for stuff, so I'm definitely going to let her know about that! Thank you!

I don't know if this is the exact one my mom has, but she can't live without her weighted rolling pin. My mom loves baking pies, especially during the summer when we have lots of fresh fruit around! She purchased a weighted rolling pin last summer, and it's probably her favorite darn thing in the kitchen! She loves it because she doesn't have to press down really hard on her dough anymore. The pin does the work for her! Another family favorite is the NutriBullet, which we received this Christmas. Ever since we got it, we've hardly stopped making smoothies. My mom even came up with a bunch of delicious health recipes because she's awesome like that. I like using it for super quick breakfast smoothies on the go- I'm a college student, and I'm always in a rush in the morning and usually skip eating breakfast. I don't think we could imagine our lives without it now!

I found this adorable bunny honey jar a while back and I fell in love! I LOVE honey and my family uses it in a lot of things. I personally love tea with honey and lemon! We also all love bunnies- we have a pet bunny who is the sweetest thing! I thought this bunny jar was just so so cute, and I know it would put a smile on my mom's face!

Thank you so much for this contest, and for letting me know about that cheese grater! I hope you're having a nice day =D Let's do it in the kitchen.

Recipe: https://twitter.com/malytwotails/status/533381261377540096/photo/1

These are a 3 day process if you're going to do them right. They taste the best around day 5, although they rarely make it that long. The icing sets up hard and sugar-crunchy because of all the meringue powder, and it smells like vanilla divinity.

For flavoring, I've done 1-2tsp vanilla extract, depending on how vanilla-y people like it. I'm NUTS for vanilla, so I do 1 tsp vanilla extract or vanilla emulsion + 1 tsp vanilla paste. I've also added 1/2 tsp vanilla powder on top of that (the Horde ones that have the red hots on top are the triple vanilla recipe).
If you prefer a more almond/nutty flavor (yeah, yeah...) you can do 2 1/4 C flour + 1/2 C almond meal, and sub in 1 tsp princess cake & cookie emulsion (found at Hobby Lobby [yeah, boo, hiss, whatever, this stuff tastes delicious]). The moonkins and ghost wolves are the almond variation, they're a little more flat because the almond meal spreads out a bit more, but also they seem more moist.

I like to use baker's sugar for the dough if possible, it's in that weird middle ground between granulated sugar and powdered sugar. Makes the cookies super light and fluffy. These cookies are delicious with or without the royal icing.
If you want chocolate icing, just dump cocoa powder into your royal icing until it's brown enough and chocolate enough. This is a "to taste" sort of thing, so be prepared to lick a lot of icing test bits in the name of perfection. I know, it's a sacrifice some of us just have to make.

Day 1: Make dough, split into two little discs and wrap in plastic, chill overnight in fridge.
Day 2: Roll/cut cookies (I suggest using something like these, they're great for getting uniform results - http://www.amazon.com/Casabella-Silicone-Rolling-Spacer-Bands/dp/B0058VX11Q/ref=sr_1_2?ie=UTF8&qid=1416090951&sr=8-2&keywords=silicone+baking+rings ).
-Bake cookies - use a silicone baking mat if you can, these are delicate little princess cookies and could scorch if you bake them on bare metal.
-Cool cookies
-Make royal icing
-Ice and decorate cookies, leave to set up overnight. Royal icing is very liquid and takes a long time to soak into the cookies and harden. You can't rush this step. Leave them out and uncovered, they need to air out. I promise they won't get stale!
Day 3: Wake up like it's super Christmas because you have like two dozen GORGEOUS COOKIES waiting for you in the morning, they're finally ready to enjoy!

Make sure you have several bowls for mixing icing colors. You can also use tupperware for this.

Spatulas. The more the better. I got a bunch of tiny ones from Walmart for $1 each that I use to mix icing colors, and bigger ones to scrape down the sides of the mixer. They're super useful.

Sifter. Useful for both powdered sugar and flour. Lumpy icing sucks.

Rolling pin. Standard size. I have a fondant rolling pin, which doesn't have handles, it's just a long plastic cylinder, but I prefer to roll out smaller batches at a time to minimize dough sticking to the rolling surface, so a regular rolling pin works just fine.

The rest is stuff you'll probably need to go to a craft store to get. Or online. I use Amazon a lot.

Parchment paper.

Pastry Bags.

Cellophane Bags. For packaging cookies individually, if you want to do that. You can use different sizes, but these are good for most average cookies.

Rolling Pin Spacers. These suckers are awesome. I use the yellow ones, they're about 1/4" and perfect for rolling out cookies to an even thickness every time.

Needle Tool. This thing is a lifesaver for popping air bubbles and smoothing out icing, but toothpicks work just as well.

As for ingredients, I prefer to get my Meringue Powder online as well.

Americolor gel is the shit. But you can use the Wilton stuff that craft stores sell just as easily. No big deal.

I buy my flour and powdered sugar in bulk at Costco and store it in big plastic tubs. Always get more powdered sugar than you think you'll need; it keeps well, and nothing sucks quite as much as ruining a batch of icing, or running out, and having to stop everything and go to the store for more powdered sugar.

I'm making a batch right now, so if I think of anything else I'll come back and edit this comment. All this stuff was all collected over a period of many months, so don't feel like you have to have all of it now. Just get what you need for the project you're doing, improvise as you can, and catalogue what you think will really help you with the next batch.

Hope that helps! :)

Edit: Was reminded during my decorating this evening: you're gonna need paper towels. So many paper towels.

Here are some of my favorite tools:

• Mini measuring cups/beakers - I love these! No more spilled/wasted vanilla extract.
  
• Instant-read thermometer - I use this to check on the temperature of my dough/ingredients and even to confirm things are done baking.
  
• Maybe you already have these, but if not, I use my kitchen scale and oven thermometer all the time.
  
• Bakeware rack - This keeps my baking sheets and smaller pans better organized and more easily accessible than just stacking them on top of each other.
  
• Marble slab - keeps pie/pastry dough cold as you roll it out (I keep mine in the fridge so it's always ready).
  
• Pastry strips for making sure pie (or rolled-out cookie) dough is rolled out to an even thickness. Pastry cloth/sleeve for keeping dough from sticking.
  
• Cookie scoops - for drop cookies, muffins, cupcakes, and really anything that needs to be portioned out evenly (including non-baking stuff like meatballs). Whenever I use these, I'm always really grateful for them. Mine are Zeroll dishers I got from King Arthur Flour, but Webstaurant Store has them for cheaper, and Oxo has a line of cookie scoops too.
  
• If you make layer cakes, you may already have a turntable, but if not, this one is really good. I also like this cake lifter.
  
• Of course, there's also stand mixers. Super-helpful for things like whipping egg whites for meringues/souffles/angel food cake, creaming butter and sugar, and kneading bread dough. If you ask for a stand mixer, the KitchenAid Pro has a stronger motor than the Artisan. I have the Artisan, and it's worked fine for me for several years, but if I could go back, I'd go with the Pro instead. An extra bowl is very handy as well.

I think I would put together a specialty selection of baking/cooking supplies. You could start with one big item, like this Le Creuset Heart Baker or a marble pastry board and add on smaller items if you'd like to give more.

Maybe a maple rolling pin and Nielsen-Massey vanilla bean paste, or Valrhona cocoa powder, Feuilletine, some really lovely stainless measuring cups, perhaps a gift set from Penzey's Spices, especially the Baker's Assortment 9 Jar (or the 4-jar set).

She sounds at least a bit like me, so feel free to include more information on what she might like and I'd be happy to help. :)

Hey! Thank you so much that means a lot :) This is my favorite recipe, I under bake it a bit so it's still soft (about 9-10min) and I get a lot of compliments on it tasting as good as it looks which is the goal! (I also sub the almond extract for more vanilla)

I like rolling to 1/4in thickness, this rolling pin is amazing btw.
I hope this helps and you find the perfect recipe for you!

you know when i make pasta i roll it through a pasta machine as hand rolling was too time consuming but i then just cut it like in the video.. the whole lifting up the folded pasta and it falls apart is like magic. so much fun.

yeah you probably can.. we bought some ravioli stamps, eg:
http://www.williams-sonoma.com/products/ravioli-stamps/

that crimp it together and pinches it off so they don't fall apart.

it takes a little practice but once we got the hang of it it goes quite quickly :)


honestly though we have been looking at a tray to make it go a little faster
http://www.amazon.com/BakeDeco-V5500-10-Square-Ravioli-Maker/dp/B00004SPDW

it is anyway loads of fun.

It's very easy. It's easier than making bread. It's basically flour, egg, salt, water. You can add other spices, but I don't think it's needed. The sauce you put on it already has spice.

You mix them all up, kneed them for a few minutes and roll it out flat and thin with a roller (about 1/8" inch or thinner according to taste). Dust it with flour and fold it back and forth into quarters. Cut strips out with a knife. Unravel and dump into a pot for around 4 minutes.

It'll taste amazing.

By the way, you can use regular all purpose flour, which makes for extremely cheap pasta, but semolina flour will taste better and be more like pasta you're used to. Semolina flour is much more expensive, but it's still makes for cheap pasta. You don't use that much. I like to do a 50/50 blend with semolina and regular flour to stretch the semolina out. Although they both taste good, I really prefer semolina flour pasta over wheat flour pasta.

I have not tried making raviolis yet, but I've seen my grandmother make them. It would only be a few extra steps to make them with homemade pasta. Basically, roll out a sheet, fill half with spots of filling, fold over, press down, and cut out the raviolis. There's no need to get them exactly the same shape, so you don't need a machine to do it. Just a flat surface, rolling pin, and a knife.

Or, another method could be cut the sheet of dough into a grid of 1x2 rectangles. Take each rectangle and hand stuff them like square perogies. This is time consuming obviously.

Also, I use a solid rolling pin. Those western style ones with the ball bearings are just plain goofy to me.

Oh, and another thing. Theoretically I think it'd be possible to make flat rice noodles for stir fried noodles if you use rice flour or cooked rice. It'll take some research because I now have myself interested in this.

Edit: Fixed a link.

J.K. Adams FRP-1 Maple French Rolling Pin
by J.K. Adams
195 customer reviews
| 5 answered questions

1 Best Seller in Rolling Pins

List Price: $15.95
Price: $9.99 & FREE Shipping on orders over $35. Details
You Save: $5.96 (37%)
In Stock.
Ships from and sold by Amazon.com. Gift-wrap available.
Want it Tuesday, Sept. 16? Order within 23 hrs 52 mins and choose One-Day Shipping at checkout. Details

20-1/2-Inch-by-1-3/4-Inch french rolling pin
Maple wood with waxed barrels; easy-grip handles; full-length steel axel; self-lubricating bearings for a lifetime of smooth rolling
Handcrafted and finished in Vermont, U.S.A.
Hand wash with warm soapy water and dry promptly
Manufacturer's lifetime warranty

http://www.amazon.com/J-K-Adams-FRP-1-French-Rolling/dp/B000IYYFIQ/ref=sr_1_1?s=kitchen&ie=UTF8&qid=1410729724&sr=1-1&keywords=rolling+pin

There's no shame in using a rolling pin to help shape your pizza dough until you perfect your hand stretching skills.

The French rolling pins (tapered dowel, slightly thicker in the middle) as suggested by others are nice. Almost as useful are the untapered wooden ones like this one from Amazon and it is in your price range.

As long as they're made from a hard wood, simple wooden dowel rolling pins are sturdy and easy to maintain. After each use, just wipe off the rolling pin and dry it. Condition it from time to time by rubbing it with a small amount of mineral oil (available at any drug store).

IMHO a wooden rolling pin should be smooth but not varnished. Over time a well used wooden rolling pin absorbs minute amounts of fat from the dough and develops a lovely patina though I'll confess I use my rolling pins mostly for pastry and rolled cookie doughs which have a much higher fat content than pizza dough.

I have a bunch--I love flowers. :) My favorite is probably a peony or whatever type of rose is in the middle here. Unfortunately, I can't remember what it's called! I also really adore gyp and lavender! We used a bunch of the former in our wedding flowers!

Edit: I forgot to link you to something on my list!

Sure thing! Sorry it took me a while, I had to look up my receipts and such 😊

Ingredients:

• Wilton Meringue Powder - $18.98
  
• A&H Baking Soda - $0.89 + tax
  
• C&H Powder Sugar x2 - $4.94 + tax
  
• Gold Medal Flour - $2.49 + tax
  
• Rodelle Pure Vanilla Extract - $25.99 + tax (you can definitely find cheaper, but someone told me that you should always get really high quality extract)
  
• 10 lb. Sugar from Costco - $5.49 + tax
  
• 2 dozen Eggs from Costco - $3.61
  
  Durables:
  
  
  
• KitchenAid KSM150PSAQ Artisan Series 5-Qt. Stand Mixer with Pouring Shield - $279.95
  I originally got the Hamilton Beech Hand Mixer , but it broke the first time I used it so I do NOT recommend. I got it for $15.30, but I reasoned that a KitchenAid lasts a lifetime.
  
• Joseph Joseph 20085 Adjustable Rolling Pin - $13.64
  
• 12 Color Cake Food Coloring Liqua-Gel Decorating Baking Set - U.S. Cake Supply - $18.76
  
• Pyrex Glass Mixing Bowl Set - $12.92
  
• Ateco 8-Piece Set of Standard Couplers - $5.45
  
• PME Seamless Stainless Steel Supatube, Writer No.3 - $4.69
  
• PME Seamless Stainless Steel Supatube, Writer No.1.5 - $4.69
  Note: You don't need couples or tips if you use tipless bags, which is actually what I'm doing right now
  
• Snapware Airtight 4.5-Cup Rectangular Food Storage Container Set (4-Piece) - $13.99
  
• 100 Tipless 13" (Large) Disposable Icing Bags - $6.99 + shipping
  
• Pyrex Deep Dish - $20.21
  
• Wilton Clear Treat Bags - $3.98
  
• Toothpicks - $2.99 + tax
  
  
  So all together that is $423.47 + a little tax

Nice. I should get me one of those. You see, I have many leather-bound books and my apartment smells of rich mahogany.

EDIT:

They actually aren't that expensive. I don't know why, but I was expecting more. The extra weight of the marble is probably useful. I might actually buy one for my lady friend.

So some people use shortbread. I am not a fan, so I went with sugar. It’s pretty much just a recipe I found on Pinterest. Just search for “no spread sugar cookies” or something like that and it should bring up a few. You really need to find one that doesn’t rise much or spread out because it will distort the cookie cutter shape completely.
I personally leave my sticks of butter out for probably a minimum of 5 hours or so. Then I actually refrigerate the dough for a little before I roll it out.
Find a rolling pin that has rings on the ends so you can easily keep it all to the desired thickness or thinness. That was a lifesaver.
Here’s a link to the one I bought.

Joseph Joseph 20085 Adjustable Rolling Pin with Removable Rings, Multicolored https://www.amazon.com/dp/B0091QO3RK/ref=cm_sw_r_cp_api_i_EfeJDbT3RTF1J

$6.00 + $14.00 = $20 even. :)

Thanks for the contest! Snow, snow, go away, allergictoapples is too pretty to be cold!

Well it really depends on what you want so here's some random stuff.

• Volrath Stainless Steel Mixing bowls - Unless you are bashing them with a hammer, I have no idea how these could wear out.
  
  
• MTM 50 Round Flip-Top Rifle Ammo Box WSSM, 500 S&W The hinges on these things are great and have a 25 year warranty. They are also the perfect case for AA batteries.
  
  
• Pretty much any safety razor that costs more than $3.
  
  
• Lego
  
  
• IdeaWorks Waterfall Soap Saver It's this really cool soap dish that drains the water off it into the sink.
  
  
• J.K. Adams French Rolling Pin - Bonus for being Made in Vermont!
  
  
• Victorinox 12" Slicer - This knife gets more use in my kitchen than any but my Chef's knife.

I like to cook and I'm without a proper rolling pin. I normally use beer bottles haha. X-Ray and Vav! Thanks for the contest!

I'm pretty happy with this one:

http://www.amazon.com/gp/product/B00004RHPW

But if you don't do a ton of baking, a dowel from the hardware store should work just fine.

Speculoos/Speculaas (from here)

• 1¾c flour
  
• 1 egg
  
• ½c unsalted butter
  
• ¼c white sugar
  
• ¾c dark brown sugar
  
• ¼t baking soda
  
• ½t salt
  
• 2½t cinnamon
  
• ¾t nutmeg
  
• ¾t cloves
  
• ½t ginger
  
• ¼t white pepper
  
• ¼t black pepper
  
• ¼t cardamom
  
• 1½t vanilla
  
  Combine butter and dry ingredients (minus flour), add egg and vanilla, add flour. Roll to a ½in and cut into rectangles with a knife, pizza cutter, or if you're super fancy, a spingerle (Amazon). Bake at 375° for 9-11 minutes, or until cookies are brown.
  
  Optional: Top with cookie butter from Trader Joe's, and enjoy resulting orgasm.

I really need a rolling pin so I can bake pretty cookies and make pies. Thanksgiving is coming up and Christmas is soon too, and I am already planning my baking around what doesn't require a rolling pin, so it limits my ability considerably!

I read that dough sticks to marble less than it does wood. I also read that the weight makes it easier for rolling, because you barely have to use any pressure. But I have yet to test it out for myself, so we'll see! Very positive reviews though!

There's rolling pins like this one which help with consistent, correct thickness.

[this rolling pin](Silicone Bakeware Non-Stick Fondant Sugarcraft Dough Rolling Pin Cake Decoration, Plastic, White, Large, 20-Inch https://www.amazon.co.uk/dp/B00V4ZD62Y/ref=cm_sw_r_cp_api_b8mqxbCSWCXQZ) is ideal. The mat is to stop the fondant sticking to the work surface and to help you lift the rolled fondant onto the cake!

I got one of these and it's awesome.

Ingredients

• 1 Eggs large
  
• 1 Cup Mozzarella shredded
  
• 1 Cup Parmesan
  
• 60 G Cream cheese
  
• 1 Cup Almond flour
  
• 1/4 Tsp Salt
  
  

  Spices:
  

  
  

• 1/4 Tsp Onion powder
  
• 1/4 Tsp Garlic powder
  
• 1/4 Tsp Paprika
  
• 1/2 Tsp Dry basil
  
• Pich of Chilli powder
  
  

  Instructions
  

  
  

• First start b preheating your oven to 210ºC.
  
• Then, mix mozzarella, cream cheese, parmesan in a bowl and microwave for one minute. The cheese will not be melted completely.
  
• After that, add the almond flour and quickly stir the ingredients using a spatula until the almond flour and cheeses have fully combined.
  
• Leave the batter to cool down for a couple of minutes.
  
• After that, add the egg, salt, and the spices. Then, combine everything well.
  
• Now, put the dough between two large sheets of parchment paper.
  
• Then, use a rolling pin to spread the dough out. Try to make it a thin layer.
  
• After that, use a pizza cutter to cut the cheese crackers into squares then, move them to a baking sheet.
  
• Bake, these keto snacks for 15 minutes or until they are golden.
  
• Allow them to cool, then, serve.

If they already have a pin (and they probably do) you can just buy the rings on their own https://www.amazon.com/REGENCY-EVENDOUGH-BANDS-ROLLING-RINGS/dp/B004QP5EME

otoh they might need a new pin, in which case I recommend a french pin. these are tapered at both ends, giving you more control on areas that aren't stretching out evenly.

https://www.amazon.com/J-K-Adams-FRP-1-French-Rolling/dp/B000IYYFIQ

I always go to Amazon to look for tools. I often just get the clay tools that are meant for pottery and the like,

Ball tools here and here

I also have tools meant for fondant (but sometimes these arent the best because they are plastic and have the mold line). I also bought a pack of box cutter blades because they were cheaper blades that were long than the Sculpey brand. Also a roller! I bought one meant for baking because it was so much cheaper! This is the one I have.

I do dock it some but just with a knife. It is hard to stop all of them that way but the bubbles are great to eat too.

I've though about getting a roller docker before for more consistency in the centers but it hasn't bugged me enough to invest in one.

Great thread idea!

I don't have anything super-strange uses planned for my items... but here's a couple close ones:

• BALLS brand Bare Pair Pro Pack (I don't have what they expect me to use it on...)
  
• Rolling Pin (I'll use it for empanadas way more than sweets.)

My rolling pin is pretty old and recently I've had trouble keeping the handles from unscrewing when I'm trying to use it. It's really inconvenient to have to stop rolling out dough to tighten the handles all the time. This would be a wonderful replacement.

Thank you for the contest! :D

I have this one, it's really cool! I'd recommend it. I have trouble eye balling the size too.

All those other homemade sticks do not function the same. As such, I recommend this variant of the stick, which can typically be found cheaply (and you probably already own it).

(This rolling pin)[http://smile.amazon.com/Joseph-Adjustable-Rolling-16-5-Inch-Multi-Color/dp/B0091QO3RK/ref=wl_it_dp_o_pd_nS_nC?ie=UTF8&colid=3I1OXHM8HXTWA&coliid=I3I6SYVJKW37HS] would help me a lot. I have a very hard time getting dough even when I'm making cookies and pizza and this would make it simple.

We always had a roller to prevent bubbles. Did you have a roller? https://www.amazon.com/Update-International-RD-5-Roller-Docker/dp/B002NQIZOC Haven't thought about this tool in years.

this

https://www.amazon.com/Joseph-20085-Adjustable-Removable-Multicolored/dp/B0091QO3RK/ref=sr_1_1?ie=UTF8&qid=1487371642&sr=8-1&keywords=rolling+pin+with+rings

That was a french rolling pin.

Here's a good, cheap $10 rolling pin.

Here you go!

"I don't need double talk, I need"

i need cause im tired of rolling out dough with a cup....

/u/bunnysoup needs because i want to make a new friend

If you don't have one of these already, I can't recommend it enough.

I'm absolutely awful at even rolling, and I can make everything to and from croissants with this - it's great.