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Reviewed Coq au Vin

May 27, 2012 in Food Network Community Toolbox on

The amount of modification people make and then complain about the results is amusing. I followed the recipe (since it was developed by a professional) and the results were wonderful. The salt pork and two tbsp of water made *plenty* of liquid for me to cook everything without needing even the butter. I'm wondering if others used the proper amount"

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