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   -=> 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   
      
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