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Reviewed Handraised Pork Pie
"This is a typo-ridden, inept recipe. First, we reserve dough for a lid. Now, we need a 2 pound jam jar. (I don’t know many cooks with English jam jars.) After molding the dough around a jar, we’re to cut a cross in the top. STOP! If you do, the filling will leak out the bottom of the pie. INSTEAD, roll out the reserved LID dough, cut a cross in THAT, so you can pour filling in later. I filled the jar with hot water, removed it, and the dough promptly collapsed. I reshaped it as best I could and stuck it in the freezer to cool. The finished pie was inedible. Straight to the trash, where this recipe belongs. Please, remove this. It’s embarrassing.
Reviewed Handraised Pork Pie
"This is a typo-ridden, inept recipe. First, we reserve dough for a lid. Now, we need a 2 pound jam jar. ( I don’t know many cooks with English jam jars.) After molding the dough around a jar, we’re to cut a cross in the top. STOP! If you do, the filling will leak out the bottom of the pie. INSTEAD, roll out the reserved LID dough, cut a cross in THAT, so you can pour filling in later. I filled the jar with hot water, removed it, and the dough promptly collapsed. I reshaped it as best I could and stuck it in the freezer to cool. The finished pie was inedible. Straight to the trash, where this recipe belongs. Please, remove this. It’s embarrassing.
About Me
My husband and I are devoted amateur chefs and LOVE the Food Network. We courted over cooking (Indian was my specialty; sushi was his). We're both Southern (me from the American South, Ray from South Africa). I introduced him to Southern fried chicken and catfish; he introduced me to bobotie and biltong (a kind of beef jerky). We never met a cuisine we didn't like and love experimenting in the kitchen. (And, we're always looking for the next Iron Chef!)
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