tag:blogger.com,1999:blog-5541500.post5253497835775631095..comments2024-03-28T11:05:00.139+09:00Comments on BigHominid's Hairy Chasms: the "Scotch" pie experimentKevin Kimhttp://www.blogger.com/profile/01328790917314282058noreply@blogger.comBlogger5125tag:blogger.com,1999:blog-5541500.post-26764932199915138692019-11-13T07:56:33.095+09:002019-11-13T07:56:33.095+09:00Oho!
Found lard on GMarket and also on SSG.com. S...Oho!<br /><br />Found lard on GMarket and also on SSG.com. SSG is a chain store; there's a branch right next to where I work. I'll waddle over and see whether they have any lard, which goes by the English-sounding "ra-deu" (Korean attempt to spell/pronounce "lard") or the Sino-Korean "donji," where "don" is the Chinese character for "pig" and "ji" comes from the word "jibang," which means "fat." Hence, pig fat. A 700-gram bottle of lard, here, sells for anywhere from $12 to $20. Kind of expensive, but maybe worth it if the goal is to one day make a true Scotch pie. Or any other lard-crust pie.Kevin Kimhttps://www.blogger.com/profile/01328790917314282058noreply@blogger.comtag:blogger.com,1999:blog-5541500.post-35192018891541692772019-11-11T12:56:37.347+09:002019-11-11T12:56:37.347+09:00I'll see if I can find some. Shouldn't be ...I'll see if I can find some. Shouldn't be too hard.Kevin Kimhttps://www.blogger.com/profile/01328790917314282058noreply@blogger.comtag:blogger.com,1999:blog-5541500.post-42945113962746761122019-11-11T04:13:51.885+09:002019-11-11T04:13:51.885+09:00I don't know enough about the process to comme...I don't know enough about the process to comment on it. (If I'm being honest.)<br /><br />But after speaking with R some, she says there is lots of difference between crusts using lard and those that don't. So to do it right you might need to invest in some lard.The Maximum Leaderhttps://www.blogger.com/profile/00850584752550865519noreply@blogger.comtag:blogger.com,1999:blog-5541500.post-65722402297048207132019-11-10T23:51:06.842+09:002019-11-10T23:51:06.842+09:00Sigh... yeah, I guess so. I'll have to try to ...Sigh... yeah, I guess so. I'll have to try to respect the tradition and make a true Scotch pie one of these days. You're apparently supposed to let the dough air-dry once you shape it into a crust. This is done instead of blind-baking. There's a lot I'll have to do differently. Just not today.Kevin Kimhttps://www.blogger.com/profile/01328790917314282058noreply@blogger.comtag:blogger.com,1999:blog-5541500.post-74047043942617945072019-11-10T22:36:21.289+09:002019-11-10T22:36:21.289+09:00Just a meat pie then?Just a meat pie then?The Maximum Leaderhttps://www.blogger.com/profile/16049183891152402775noreply@blogger.com