C M wrote:
> Wish you two would solve this controversy!!! I have heard that it much
> better to cook steaks frozen. Well, Bob believes it is alright, I'll go
> with his judgment. The lady told me she has done it for years.
>


I wouldn't extrapolate this to steaks if I were you, although it might
be OK if you like them rare.

From a USDA web site (I've seen better descriptions elsewhere, but
can't find them right now):

<http://www.fsis.usda.gov/oa/pubs/altroute.htm>

COOKING AN UNSTUFFED TURKEY FROM THE FROZEN STATE
It is safe to cook a turkey from the frozen state; however, it will take
longer than a fresh or thawed bird. To determine an approximate cooking
time, consult a timetable for oven-roasting a whole turkey. Use the
timing for the size turkey you have; then add 50 percent of that time to
the original time.

This timing is approximate, so check the turkey for doneness often
toward the end of the estimated cooking time. Insert a food thermometer
in the inner thigh meat when it has defrosted enough to easily insert
one. Cook to an internal temperature of 180°F; then check for doneness
in several places.

Giblets packages and the turkey neck may be found inside the turkey
cavity and/or tucked under the flap of skin at the front of the
breastbone. When the turkey has sufficiently defrosted, the packages can
be removed carefully with tongs and/or forks during cooking.

Bob