• bacon

    From Dave Drum@1:3634/12 to Sean Dennis on Saturday, February 05, 2022 05:50:00
    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
    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

    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

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