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Reply to "Did the Balducci Christmas Dinner, not bad, why would anybody do it from Scratch"
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[quote=Anonymous] The point, when cooking from scratch, is to do better than supermarket fare, even Balducci's. I did filet mignon en croute with accompanying vegetables and I am certain my recipe is not part of the Balducci cookbook. I buy the food that stresses me out if I do it myself, such as recipes that call for incorporating stiff egg whites. Which means I can recommend Tout de Sweet's chocolate-pecan Buche de Noel! It's a patisserie owned by a Frenchman in Bethesda, and the chocolate-pecan buche is very good. [/quote]
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