Sean Dennis wrote to Dave Drum <=-

When I plugged in your Zip code to the "Find A Store" I was amazed at
the results. Knoxville is just over 100 miles away. And Chatanooga,
from your home would be the equivalent of me driving to Chicago from my place. Of course you could dual purpose the trip and make the side
jaunt over to the Lodge outlet store in South Pittsburgh.

There's two Lodge outlet stores in Sevierville (north and south of
town). If I was going to go to GFS, I'd make it an overnight trip: goof off the evening before then the next day, go shopping and get my haul home.

Some dirty rat got off with my LeCrueset "French" oven and my 3 litre
sauce pan. However I'll bet the Lodge enamelled cast iron equivalents
or going to be less $$$$ to replace them.

A word of advice, though. If you buy a freezer - suck it up and pay the extra for a "frost-free" or self-defrosting model. I'm giving serious consideration to buying a frost-free of the same size and donating this one to the ReStore (and takiong the donation off my following year's taxes).

I've had to manually defrost a chest freezer before. Definitely
getting a frost-free one when I can.

Since it's getting a bit chilly around here:

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Maple Syrup Tart
Categories: Desserts, Canadian
Yield: 1 Servings

Unlike "Maple Jim" Bodle - I'm not a fan of maple syrup/sugar/candy.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Soy & Cider Braised Chicken
Categories: Poultry, Vegetables, Chilies, Potatoes, Citrus
Yield: 5 servings

2 lb Skin-on, bone-in chicken
- thighs
Savory seasoned salt
5 Shallots; sliced
+=OR=+
1 md Onion; sliced
1 Jalapeno; sliced
5 cl Garlic; peeled, crushed
12 oz Can dry cider
1/2 c Soy Sauce
2 c Chicken broth
1 lb White sweet potatoes *
1 Lemon; zested, sliced

* White sweet potatoes have a light, golden-colored
skin and white flesh.

This one-pot dinner from our chef friends at Momofuku
Culinary Lab makes use of their savory superpowers of
Momofuku Soy Sauce and Savory Seasoned Salt. They
balance the tart flavor of the cider, creating an easy
but flavorful fall-off-the-bone chicken dinner. Note
that you don’t need to heat or oil the pan in advance -
the chicken will release fat as the pan heats and by the
time it’s appropriately brown, it should easily release
from the pan.

Set oven @ 350ºF/175ºC.

Season chicken all over with a generous portion of
Seasoned Salt (about 1 teaspoon) and let sit at room
temperature for 30 minutes.

Heat a large braiser or Dutch oven over medium heat. Add
chicken skin side-down while the pan is still cold. Cook
for about 12-15 minutes, until the chicken skin easily
releases from the pan and the skin is deeply browned.
Turn chicken and brown the other side for another 4-5
minutes, then remove from the pan and set aside on a
plate.

Pour out all but 1 tablespoon of the chicken fat. Add
sliced shallots, jalapeno, and crushed garlic cloves to
the pan. Stir over medium-low heat until shallots are
softened, about 5 minutes. Increase heat to medium, then
deglaze the pan with the cider, scraping up all the
browned bits. Add soy sauce, chicken broth, and white
sweet potatoes. Nestle chicken back within the sweet
potatoes and bring to a simmer. Sprinkle half of the
lemon zest over the chicken.

Cover and place in preheated oven to braise for 40
minutes. Remove from the oven, uncover, and simmer on
the stove for about 15 minutes longer, stirring to
ensure the bottom isn’t sticking, until the sauce has
reduced and thickened. Serve with lemon slices.

Recipe Created For: 3 1/2 qt. Braiser

Serving Size: 4 - 6

RECIPE FROM: https://www.lecreuset.com

Uncle Dirty Dave's Archives

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... "When correctly viewed, everything is lewd" -- Tom Lehrer.
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