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I have the same dilemma. I think I will take my chances with a Trader Joe's kosher turkey beeing available in the store on the Monday before Thanksgiving. I'm too concerned about storage if I buy it a week before use. However, no need to brine a kosher turkey because it is already brined because it is kosher.


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My wedding cake was a cheesecake.We wrapped it really well and froze it for the year.When we had it a year later it was just as good as the day we were married.The thing is to save the top of the cake from people eating it on your wedding day.Ours was so good that everyone wanted more and had to be rescued.


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Smear butter to prevent drying. I have also experimented freezing parmesan. It does dry out a bit but still could be used in hot dishes like pasta.


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Put it in a jar with a piece of bread...works every time and its lasts a long time.


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In addition to the really high sugar-content, Honey has antibacterial properties; so far that some kinds of honey are used as an antibiotic on wounds. http://www.sciencedaily.com/releases/2010/06/100630111037.htm has an article on that aspect of honey. This adds to the "no spoiling" capabilities of honey, because it will prevent any bacteria-related ...


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Sealed honey is good forever.. thousands of years at least. we know this from jars of honey found around the world that were sealed by ancient civilizations. It is an amazing substance.


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I waterbath can my tallow in jars for 10 minutes. I found a really good scientific explanation once saying why it was ok to can it this way but I can't find it now. Basically for fat to go rancid or for bacterial / mold to grow there has to be certain conditions met such as moisture, air, etc. Because rendered fat has no moisture, if done correctly, then ...


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I appreciate these answers and comments, but I found some help at a different website. As it seems to answer the part of my question about cooked ginger, I'm posting it as an answer, but I've never done this before, so please correct me if I've posted it incorrectly or if it should have been a comment. The Frugal Chef ...


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You need all the information on the label to assess a wine. the vintage in only part of it. The fridge is not a good wine cellar. wines deteriorate quickly there. ultimately, it is all educated guess work anyway. It might not have been good in 2004. try it. if you like it, serve it. if not, flush it.


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I have just enjoyed some of my 20+ year old cut comb honey from our own bees. Although dark in colour, it was excellent



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