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Newsgroups: rec.food.cooking
From: Wayne Boatwright <wayneboatwri...@cox.net>
Date: Sun, 06 Jul 2008 16:09:02 GMT
Local: Sun, Jul 6 2008 9:09 pm
Subject: Re: Croissants Part Deux
On Sun 06 Jul 2008 06:59:30a, Julia Altshuler told us...
> Yesterday's research involved driving out of our way to the inconvenient Chinese Almond Cookies? The best ones use lard. > bakery to buy plain and almond croissants that we weren't even hungry > for. We disected them and decided that our almond filling is better. > It's less gooey and more flavorful. Their layered flakiness is still > better. Next time we try less butter. Actually, we're thinking of > taking a break from croissants and making a detour into almond cookies. > I'll keep y'all informed. > --Lia -- You must Sign in before you can post messages.
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