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Old 02-17-2009, 02:46 PM   #21
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Quote:
Originally Posted by tzakiel View Post
Just tried again with the pepperidge farm again... the combination of extra baking time and giving the bacon a little bit more heat to make it crisper, really did help everything come out better - it was much crisper this time. I also picked up some Dufour puff pastry at whole foods which I will use next time I'm cooking for a special dinner... $10.50 for a small package... wow! But yes, I think I can consieder this case closed.
Glad you solved the riddle!

IIRC, the Dufour does contain a pound of puff pastry, and it is made with all-butter, as opposed to the PF, which is not made with butter. There's the difference in price. Also, PF is a mass production company, and DuFour is a small, artisan company.

Even at $10+ per pound, I consider the DuFour a bargain, because of the time it takes (not to mention the floury mess) to make the puff pastry myself.
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Old 02-17-2009, 09:40 PM   #22
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I'm glad it worked out also ! ( I've never seen Dufour pastry here).
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Old 02-18-2009, 09:30 AM   #23
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Originally Posted by Loprraine View Post
I'm glad it worked out also ! ( I've never seen Dufour pastry here).
Look in the freezer case at Whole Foods or Wegman's, Lolly.
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