Subj : bacon To : Sean Dennis From : Dave Drum Date : Sat Feb 05 2022 05:50:00 -=> Sean Dennis wrote to Dave Drum <=- DD> When I plugged in your Zip code to the "Find A Store" I was amazed at DD> the results. Knoxville is just over 100 miles away. And Chatanooga, DD> from your home would be the equivalent of me driving to Chicago from my DD> place. Of course you could dual purpose the trip and make the side DD> jaunt over to the Lodge outlet store in South Pittsburgh. SD> There's two Lodge outlet stores in Sevierville (north and south of SD> town). If I was going to go to GFS, I'd make it an overnight trip: goof SD> off the evening before then the next day, go shopping and get my haul SD> 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. DD> A word of advice, though. If you buy a freezer - suck it up and pay the DD> extra for a "frost-free" or self-defrosting model. I'm giving serious DD> consideration to buying a frost-free of the same size and donating this DD> one to the ReStore (and takiong the donation off my following year's DD> taxes). SD> I've had to manually defrost a chest freezer before. Definitely SD> getting a frost-free one when I can. SD> Since it's getting a bit chilly around here: SD> MMMMM----- Recipe via Meal-Master (tm) v8.06 SD> Title: Maple Syrup Tart SD> Categories: Desserts, Canadian SD> 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 MMMMM .... "When correctly viewed, everything is lewd" -- Tom Lehrer. --- MultiMail/Win v0.52 * Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12) .