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How long can a turkey stay frozen?

The people in my office are planning a Holiday potluck for next week. One of my coworkers is planning to bring a turkey that he froze a year ago. Will this be safe to eat?

Dec 06, 2007
Chad Sexington in Home Cooking

Want to Buy New Cookware For My Wife - Need Help!

My wife loves to cook - I don't. Since buying her current cookware set, she's read more cooking books and magazines, watched more shows, and has been getting more adventurous with her cooking. I want to buy her at least a couple really nice pieces to replace some of the more worn items and have been doing a lot of research (reading posts on this board and articles like these):

http://www.taunton.com/finecooking/ar...
http://forums.egullet.org/index.php?s...
http://www.cookswares.com/discussions...

What She Has:
3QT Non-Stick Emeril by All-Clad Saute Pan - Bad Shape (I want to replace this one
)10" Non-Stick Emeril by All-Clad Fry Pan - OK Shape
Smaller Non-Stick Emeril by All-Clad Fry Pan - OK Shape
2.5QT Non-Stick Emeril by All-Clad Sauce Pan - Pretty Worn (I want to replace this piece)
Smaller Non-Stick Emeril by All-Clad Sauce Pan - OK Shape
5-7QT Round Dutch Oven (Le Crueset Knock-Off) - Almost New
Pizza Stone
She also has a few stock pots (don’t know the size) that are in pretty good condition.

This is what I’ve come up with so far:

1st Item - 3 or 4 QT Saute Pan:
Because we have a gas stove, I'm a bit concerned that the discs on pans from Sitram, Paderno, and Demeyere Apollo don't go all the way to the edge and those that do, like the Atlantis and Sirocco, are quite expensive. In addition, Demeyere is the only one of these brands that offers a helper handle. We always hand wash pots and pans, so dishwasher compatibility is not an issue. For those reasons, I think I've settled on the All-Clad 4QT LTD which I have seen for $190. Good Choice?

2nd Item - 3QT Sauce Pan:
This is where I really need help. I'm thinking about getting her a nice copper piece (I like Falk’s offerings), but because they are so expensive, I would like to buy something that will be very versatile. If I'm buying only one sauce-type pan around 3QT capacity, should I go with a true Sauce Pan (like she currently has), a Chef’s Pan, a Sauciere, or a Stew Pan? Personally, I think the Falk Stew Pan is pretty nice because it has two handles that should help with extra weight inherent with copper and would look great at the table should she choose to serve from it, but I’m no cook and welcome your opinions. Also, are all of Falk's pans 2.5mm thick copper?
http://www.copperpans.com/facostpa.html

Please let me know if you have any other thoughts or suggestions.

Thanks!

Sep 18, 2007
Chad Sexington in Cookware