Tag Archives: BOLLI Monthly Features

APRIL TECH TALK WITH JOHN RUDY: FACEBOOK

Remove Third Party Apps from Facebook 

by John Rudy

Unless you live under a rock, you know that Facebook interfaces with many apps that use your Facebook ID as their login.  You know when you sometimes try to log into a site and see something like, “would you like to log in through Facebook?”  This can be helpful.  As with many of my articles, I was triggered to write this by reading Kim Komando’s blog, something I recommend to all.   (https://www.komando.com/)

Facebook is now saying that they will automatically delete apps you have not used in 3 months (we’ll see if that happens), but they are  also giving you a mechanism to delete many app links in bulk.  I did this and found that there were linkages to almost two dozen apps, many of which I knew nothing about.  Here is the process I followed:

  1. Log into Facebook and at the top you will see a triangle .  Click on the triangle
  2. This will give you a pull-down menu (I’m showing a piece of it) and one of the options is “settings”. Click on it.

3.That will bring up a new screen which includes the word “apps”. Click on Apps.  This will bring up a screen with A LOT OF APPS.  There may only be room to show you a portion of them so you can go through the next step multiple times.

To the right of each app is a small box, very hard to see.  Click on those apps you do not need/want and then at the top of the page there is a box called REMOVE.  Click on it, and the app links will be removed.  I removed 23 app links this morning.

  1. On the same screen where you clicked on APPS there is a place to click on PRIVACY. There are eight options you might want to look at to determine whether you want to limit who can see what you have.  Of course this restriction didn’t seem to hold when Facebook provided user data to a third party.

There is a lesson here for all of this:  anything you put on the computer, and that includes all emails you send or receive, texts and pictures you send or receive, should be assumed to be in the public record.  This is why I have recommended that you put a freeze on your credit bureau accounts, and that you use credit cards NOT debit cards.  The credit card companies will protect you if someone steals your card.  When I use a credit card in a restaurant, I ensure that it stays where I can see it, and is not taken to a back room for processing.  Same at gas stations.  Today, we all need to exercise caution.

BOLLI MATTERS Tech Talk feature writer, John Rudy

A long-time computer expert and guide, John provides his helpful hints in this monthly BOLLI Matters feature.  In the comment box below, provide questions or comments for John on any computer/tech topic.

john.rudy@alum.mit.edu (781-861-0402

LINES FROM LYDIA: FROM TOPSIDE

FROM TOPSIDE

Havana, 2017 – Lydia Bogar

 

As the ship approached Castillo del Morro, the stalwart guardian of Havana Harbor, passengers coordinated their backpacks for the day’s tours, and scrambled topside to gaze at the sun rising over their destination. Thirty hours from their Miami departure and ready to enter a Communist country, many were anxious and more than a few were fearful.  Past El Morro was Jesus de la Habana, the twin to the more famous statue that casts hope and peace above Rio de Janiero.

Dr. Fitz and Francisco finished their juice and silently thanked St. Christopher for the bounty of this journey. As they approached Sierra Maestra Terminal–neglected, majestic and under renovation  –Francisco thanked his chaperone again for this homecoming.  In Boston the year before, Dr. Fitz had successfully repaired the 12-year old’s heart.

Dr. Fitz needed the change of scenery as much as the boy needed his mother’s embrace. His wife had died during Francisco’s stay in Boston, and he accepted the suggestion of his adult children to accompany the boy who had become part of his family.  Having forgotten most of his Spanish, the good doctor travelled with a bi-lingual dictionary and an app on his phone that he hoped he would not use.  Francisco helped him with the adjectives and pronouns of his native language.

Francisco looked forward to giving his grandmother the cupcakes from the North End, a place the boy embraced for its family atmosphere and sweet smells, and more than enough sugar to contribute to the acne on his smooth cheeks.  Dr. Fitz smiled when he considered the facial expressions on Francisco’s family members when they heard his changing voice and saw his growing feet.

As Dr. Fitz and Francisco walked down the gangplank, a dockworker dropped a twenty-pound wrench that rang like a bell as it tumbled onto the pier–not unlike a church bell announcing Francisco’s return.

BOLLI Matters Co-editor and  blogger, Lydia Bogar

Our own “Renaissance Woman,” Lydia has done everything from teaching English to doing volunteer emergency service.  She says she “hails from Woosta–educated at BOLLI.”

JANUARY’S “CHEF’S CORNER” WITH JOHN RUDY: EGG-LEMON LAMB WITH ARTICHOKE HEARTS

EGG-LEMON LAMB WITH ARTICHOKE HEARTS

from John Rudy

In Greek, it’s: αρνί με αγκινάρες, pronounced ar-NEE meh ahg-kee-NAH-res

A Greek classic but made differently by every family.  Be sure to include bones since they are a traditional part of this dish. The tangy egg-lemon sauce (AVGOLEMONO) is the crowning touch,  added just before serving.

Many years ago, we went to a restaurant in Cambridge called The Acropolis and had this dish, or something like it, maybe 3-4 times a year for 25 years.  Then they went out of business.  Years later, the chef resurfaced in a restaurant in Arlington, and I tried to get the recipe from him.  He kept putting me off, and then, that restaurant went out of business too.  I scoured the cookbooks, and then we went to Greece.  We ordered this dish a few times but it wasn’t right, but eventually, we found it, and the chef gave me a “sketch” of the recipe.  After a lot of tuning,  this is the result.

It is hard to find decent artichoke hearts.  I get them from the salad bar at Whole Foods.  Lamb shanks are really best but not easy to find.

Yield: serves 6

Ingredients

2¼  lbs      artichoke hearts

4 Tbs         lemon juice (2 lemons)

2 tsp          salt

⅔ cup        olive oil

2 small       spring onions, sliced into 1/2-inch pieces

4½  lbs      leg and shank of lamb, bone in, chopped into large chunks OR 3 pounds of lamb, cut into large chunks and 1 pound of lamb bones

3½ cups     water

 

Egg-lemon sauce

2                eggs, separated

6 tbs       lemon juice (about 3 lemons)

 Instructions

  1. Rinse artichoke hearts with cold water, put in a bowl, and cover with juice of 2 lemons.  Sprinkle with salt and set aside.
  2. Put the oil, chopped onion, and meat (and bones, if separate) in a pressure cooker over high heat and bring to a boil. Reduce the heat to medium-low, cover (don’t seal) and brown for about 10 minutes, stirring frequently. Stir in 3 1/2 cups of cold water and bring to a boil.  Seal, bring to full pressure, reduce heat and cook for 20 minutes.

Use fast-release of pressure and open the pressure cooker. Drain the artichokes and add to the pot. Bring to a boil, seal, and bring back to full pressure. Reduce heat and cook for 10 minutes. Remove from heat, use fast-release of pressure, and unseal the cover, leaving it on top of the pot.

  1. Make avgolemono sauce:In a mixing bowl, whip the egg whites to the soft peak stage. Still using the high setting, beat in the egg yolks until frothy, then beat in the juice of 3 lemons, 1 tablespoon at a time, making sure it’s well melded after each addition.  The mixture will be rich and foamy.  Reduce mixer speed to medium and add 5 soup ladles of the meat broth, one at a time, making sure each mixes in well before adding the next.  Slowly pour the egg-lemon mixture into the pot, and shake to distribute evenly (do not stir).
“Chef’s Corner” writer John Rudy

John says that it was his mother who inspired his love of cooking and baking at an early age.  (She cooked vegetables in boil-able packages.)

TECH TALK WITH JOHN RUDY: A LITTLE TECH HUMOR

There is only so much technical advice that I can give and that you will accept.  So, for a change of pace, I’m providing material in part provided by Ron Levy and Mike Segal.  But who knows where jokes come from?  Even those which show attribution might well be taken from elsewhere.  So my apologies in advance.  And if anyone is easily insulted, this is a good place to stop.

A LITTLE TECH HUMOR

We had a power cut at our house this morning, and my PC, laptop, TV, DVD, iPad & my new-surround sound music system were all shut down.

Then I discovered that my mobile phone battery was dead, and to top it off, it was raining outside, so I couldn’t play golf.

I went into the kitchen to make coffee, and then I remembered that this also needs power, so I sat and talked with my wife for a couple of hours.

She seems like a nice person.

*

Many computer problems are rather easily resolved.  Have you ever done something and got a Microsoft error message like this?

*

An email arrives one morning:

Hi, Chris, this is Alan from next door.  I have a confession to make.I’ve been riddled with guilt these past few months and have been trying to pluck up the courage to tell you to your face, but I am at least now telling you in text as I can’t live with myself a moment longer without you knowing.

The truth is – I’ve been sharing your wife, day and night, a lot lately. In fact, probably more than you. I haven’t been getting it at home recently, but that’s no excuse, I know. The temptation was just too much. I can no longer live with the guilt, and I hope you will accept my sincerest apologies and forgive me. It won’t happen again.
Please suggest a fee for usage and I’ll pay you.

Regards, Alan


Chris, feeling insulted and betrayed, grabs his gun and shoots his neighbor dead.  He returns home, pours himself a stiff drink, and sits down on the sofa.  Taking out his phone, he sees a subsequent message from his neighbor:

Hi, Chris, this is Alan again from next door.  Sorry about that typo on my last text. But I expect you figured it out anyway and that you noticed that the darned Auto Correct changed “WiFi” to “Wife.”

Regards, Alan

*

And then, there’s the doctor…

A man walks into an optician’s office.

“Doctor,” he says, “I’m having real trouble using my computer.  Unless I’m looking right at my keyboard, mouse, or printer, I just can’t see any of them.”

“Ah”, said the optician, “I know what’s wrong. You’ve got a problem with your peripheral vision.”

*

Need a password?

I needed a password eight characters long so I picked “Snow White and the Seven Dwarves”

*

And now for the final one…

Three engineers were riding in a car: a mechanical engineer, a chemical engineer, and a Microsoft software engineer. The car stalled, and they rolled it to the side of the road.

The mechanical engineer popped the hood, looked in, and said, “Look. The drive belt is loose. All we have to do is tighten it up, and the car will work just fine.”

The chemical engineer replied, “No, that’s all wrong. The problem is fuel contamination. We have to drain the fuel, filter it, and then everything will be A-OK.”

The Microsoft software engineer told the other two, “No, I’ve seen this problem before. We have to get back in the car, close all the windows, shut down the car, get out, get back in, start up the car, open all the windows, and then it will run.”

Back to important stuff next month.

BOLLI Matters “Tech Talk” writer John Rudy

A long-time computer expert and guide,  John provides his helpful hints in this monthly BOLLI Matters feature.  In the comment box below, provide questions or comments for John on any computer/tech topic .

john.rudy@alum.mit.edu (781-861-0402)

 

DECEMBER’S SENIOR MOMENT WITH ELEANOR JAFFE: THE NIGHT THE LAST CLASS ENDED

“POST MORTEM”

By Eleanor Jaffee

How do you know when to throw in the towel?  When is “enough” really “enough”?  What are the signs that tell you, “You know, honey/mister, this job/project/course is taking too much out of you”?

On the other hand…a good challenge is hard to discard.  A well-honed skill or series of skills may be a treasured part of your repertoire, and if you give that up, then what?

Most of us experienced this internal dialogue when we retired from our paying careers: teacher, engineer, physician, or business person.  These occupations were relentlessly full-time—week, month, and year in and out.  As a bridging activity after retirement, and perhaps forever after, until the inevitable end of the road, some of us become SGLs who create, plan, revise, and then lead courses for our fellow BOLLI members.  I recommend this undertaking, but it can be a real challenge!

I have created and led about ten courses, always building on old knowledge and experience but adding new challenges and new learning along the way.  It’s much like adding new wings or extensions to an existing building.  In this way, I have taught four different courses about immigration to the U.S., three different courses about aspects of aging, and one course on the history of marriage (co-led) through fiction.  And most recently, this one just past:  “Resistance and Resilience in Politics and In Life.”

This year, I literally outdid myself.  So riled up was I, so upset about our current political morass and its potential for real harm to our country and beyond, that I created a course about politics and the necessity for resilience and resistance in these perilous times.  I was satisfied with my goals (although they were perhaps too far-reaching), but keeping up with the daily political changes, mis-steps, crises, and mind-blowing emergencies in daily news coverage was a huge challenge.  Between scandalous, heartbreaking and frightening “breaking news,” “fake news,” and tweets, I was constantly updating and revising plans for each class.  How much could I include and still make sense of it all?  How much of what was going on in Washington and around our country (and the world) could we discuss in one class?  My brain was on overload as I read and clipped newspaper and magazine articles and tried to stuff new information into my brain.

If I am giving the impression that I was on overload, that is true.  I forgot some important things like hearing aid batteries one day, and on another day, I actually left all my teaching materials at home.  Two successive week called for two nervous and hurried trips home to get essential materials that had been forgotten.  And then, I rose to the occasion, and the class went well.

The class and I concluded our studies, mutually pleased with our learning and camaraderie.  I hope I met my goal of encouraging more informed political activism whether in the form of marches, contacting elected officials, making crucial phone calls, writing letters to the editor, or supporting worthwhile organizations.  Our participation is crucial if we are to turn this mess around!

I look forward to a good rest.   But during a much needed swim this morning (where I do some of my best and most creative thinking),  I swam into a new possibility for a course, one I know something about.  “Swan Songs” — Creativity and Resourcefulness in Seniors!  Now, let’s see.  Where did I leave my towel?

“Senior Moments” writers Eleanor Jaffe and Liz David

As I grow older, I am more interested in the conditions, changes, services, culture, and even politics affecting me, my husband of 53 years, my friends — and my 104 year old mother.  What does it mean to be growing older in today’s society?  

 

DECEMBER “BOOK NOOK” WITH ABBY PINARD: MANHATTAN BEACH

MANHATTAN BEACH

By Jennifer Egan

Jennifer Egan’s previous novel, the Pulitzer-winning A Visit from the Goon Squad, was a dazzling, post-modern high-wire act. What would she do next? Too smart to try to outdo herself, she did research — lots and lots of research — mostly revolving around the mysteries of the deep. At every turn, there is water and the people who make their living and support a war on and in it: longshoremen, divers, merchant marine, sailors, the women who do the jobs left by the men who’ve gone to war, the men who stoke the boiler, and the men who know where the bodies are buried.

At heart, Manhattan Beach is a book about a girl and her father, 11-year-old Anna and Eddie Kerrigan, trying to keep his head above water and his family afloat on the fringes of the New York underworld in the 1930s. Ten years later, the country is at war, Eddie has disappeared, and Anna works in the Brooklyn Naval Yard and yearns to be the first woman to be a diver, doing underwater repairs to the great ships that she sees in the newsreels.

This is a coming-of-age novel, a crime novel, a war novel, a New York novel, and that all-too-rare phenomenon, a literary page-turner. Jennifer Egan doesn’t let her research overwhelm her literary skills and doesn’t let her story overwhelm her characters. Highly recommended.

“Book Nook” writer Abby Pinard

A lifelong book nut, Abby retired from a forty-year computer software career and ticked an item off her bucket list by going to work in a bookstore.  A native New Yorker, she moved to Boston to be among her people:  family and Red Sox fans.  She is a music lover, crossword puzzler, baseball fan, and political junkie who flunked Halloween costumes but can debug her daughter’s wifi.

DECEMBER “CHEF’S CORNER” WITH JOHN RUDY: CHICKEN FRICASSEE

CHICKEN  FRICASSEE

This recipe, before changes, came from the McCall’s Cooking School.  It serves 6-8.  The dumplings are a nice touch and differentiate this recipe from others you might know.  Because of the dumplings, this is not served over noodles or rice.  The original recipe, in my opinion, had insufficient chicken, and I also switched from white to dark meat as the dark meat is more forgiving and can survive over-cooking (who would do that?).

This recipe has a lot of vegetables, and I have put in what I like.  You can certainly change them.  Some Chicken Fricassee recipes call for wine.  You can replace some of the water with red wine if you wish.  I also make it a bit spicy, and this, too, can be adjusted.

Many will toss the chicken in flour.  I prefer to use pancake mix which contains some other ingredients.  I use the same strategy when pan-frying fish.

Ingredients

4 lbs       chicken legs and thighs with skin on

4 Tbs      butter (add more if necessary)

1 tsp       salt

1/3 cup   Aunt Jemima Pancake Mix

1/8 tsp    red pepper powder  (adjust to your taste)

1 cup    chicken stock

1 cup   water

2      medium onions cut ¼ inch thick

25+   baby carrots or cut up larger carrots

1 can   artichoke hearts

6   whole cloves

15   whole peppers, crushed

8   stalks   Celery, cut thick

10  Mushrooms (large), halved

1½  cup  Bisquick

1       egg

¼ cup     milk

remaining flour

½ cup   light cream

Instructions

  • Toss the chicken in the flour, salt, pepper mixture. Dry the chicken first, and don’t put it all in the bag at the same time.  If you are very calorie conscious, you can remove the chicken skin.
  • Brown the chicken, skin side down first, in the butter in a dutch oven.  You will not be able to fit all the pieces in the pot at the same time.  Make sure that the skin is quite brown.  Remove the pieces to a side dish with paper towel to drip.
  • Put the cloves, peppers, onions, and baby carrots into the butter, and sauté about 5 mins. Stir occasionally, and deglaze the bottom of the pot with some of the water.
  • Add the soup and the remaining water; bring to a boil; and add the chicken back. Cook, covered, on low about 30 minutes.
  • Add the celery and mushrooms, and cook an additional 5 minutes. (If they are added early, they will become soggy.)
  • Mix the Bisquick, egg, and milk, and put tablespoons full (there will be about 6) onto the chicken above the liquid. Cook uncovered 10 minutes.
  • Cover, and cook an additional 10 minutes.
  • Gently remove the dumplings, and thicken with the remaining flour which has been mixed with the light cream. Remember–flour can only be mixed with cold liquid.
  • Return the dumplings to the pot for serving.
  • If this recipe is done with boneless chicken breasts, reduce cooking by ~10 minutes.
“Chef’s Corner” writer John Rudy

John says that it was his mother who inspired his love of cooking and baking at an early age.  (She cooked vegetables in boil-able packages.)

DECEMBER TECH TALK WITH JOHN RUDY: SOME INTERESTING WEBSITES

Some Interesting Websites

I always enjoy being educated and amused.  Here are a few websites that you should be aware of due to their huge amount of interesting data.  My favorite is Netflix, but that costs about $10/month, and I’ll only discuss free items here.

  1. Stumble Upon https://www.stumbleupon.com/

When you first go to this site, it asks if you want to become a member and then gives you a wide variety of subject areas to choose that represent your interests.  It asks for 10, but you can provide fewer, and the list of options is enormous.  Don’t worry about picking them perfectly; they are easy to change.  Once you provide some other information, like your name, you are ready to go.  A few times a week, you’ll receive email with links to about four articles that are chosen because StumbleUpon thinks you will find them interesting.  There are thumbs-up and thumbs-down icons on each article, and if you click on one, you are telling the system that, in fact, you enjoyed (or did not enjoy) what it provided.  This will further identify your interests.  I find that about 50% of what it now sends me is very interesting.  Articles are short, usually about 2 pages.

2.  IMDb and Rotten Tomatoes. These two sites provide insight into movies and TV. Rotten Tomatoes https://www.rottentomatoes.com/ aggregate reviews, categorizes them as positive or negative, and then averages them.  They provide two scores: one based on general viewers, and the other bsed on professional reviewers.  I have learned that my preferences frequently do not align well with the professionals.  The site also allows you to purchase tickets.

IMDB is similar though it has a lot more information on the movie and links to all the directors, cast, etc.  I always check both when considering whether to watch a movie on TV. http://www.imdb.com/  IMDb also provides, if available, show times and the ability to purchase tickets.

  1. Youtube is one of my favorite sites and I use it all the time. I decided to see if he movie Gladiator was available there for free.  Frequently movies are noyt, but in this case it was https://www.youtube.com/watch?v=XwEWOro5o7Y.   Last year I considered buying tickets for a concert and there was a piece of modern music on the program.  I suspected that I wouldn’t like it and worried that it was going to be long.  So I did a YouTube search, found it was 7 minutes, listened to it and enjoyed it, and bought the tickets’

I love the old tap dancing movies of Fred Astaire, Eleanor Powell, etc.  When you search for something on youtube, it then provides a set of links to similar material so that I can watch this for hours.  See https://www.youtube.com/watch?v=T45iRSvxaVM .

Then if you follow the links, you can find The Nicholas Brothers who I suspect most of you are not familiar with.  Here is a spectacular number of theirs https://www.youtube.com/watch?v=fNKRm6H-qOU&index=2&list=RDEBqSBVxUKM4 .

Or see the Clark Brothers https://www.youtube.com/watch?v=eNVDBH_z8VA&index=5&list=RDEBqSBVxUKM4

And I’ll leave this section with my favorite Triplets: https://www.youtube.com/watch?v=UjW_yvrC0cE .  This looks impossible but how did they do it? By balancing on artificial legs strapped to their knees, Fabray reports; they fell dozens of times before getting it right and relied on pain-killers.

  1. Find the best price for something. PriceGrabber http://www.pricegrabber.com/ and Google Shopping https://www.google.com/shopping .  Both sites look at hundreds of places to purchase a particular item and tell you the best on-line or brick-and-mortar location.  Obviously do this when you have decided what you want.  Using Price Grabber I did a search for a ream of copy paper and got back a pretty good deal.

Let me finish with something a bit creepy.   https://www.deadmansswitch.net/.   You write emails and store them.  Periodically the system will send you an email asking if you are alive.  If you do not respond then the system will send the emails.  Batter be careful if you change your email address, though!

“Tech Talk” writer John Rud

A long-time computer expert and guide, John provides his helpful hints in this monthly BOLLI Matters feature.  In the comment box below, provide questions or comments for John on any computer/tech topic .

john.rudy@alum.mit.edu (781-861-0402)

NOVEMBER’S SENIOR MOMENT WITH LIZ DAVID: WHAT DO WE BECOME?

WHAT DO WE BECOME?

by Liz David

I have been “downsizing” my closets and dresser drawers–giving away coats, scarves, gloves, hats, sweaters.  I’ve been trying things on and then attempting to decide whether or not I will continue wearing that skirt, top, pant, sock, jacket, or shoe.  I have a medium-sized box stationed against the wall for objects that were on the bathroom window sill and around the Jacuzzi.  I’m eying things in our bedroom but haven’t made decisions yet.

Believe me, that doesn’t even touch the downsizing challenge.  The house is full of stuff that we’ve collected over the 45+ years we’ve lived here.  I’ve been told one has to be brutal about this process, and I’m trying.

Gradually, I’ve started cleaning kitchen cabinets, starting with the one under the sink and the rotating one next to it.  Eventually, I’ll get to the drawers.  The silverware drawer and the one that holds the “wraps” and “plastic bags” are okay, but don’t ask about the 3 junk drawers!   And now, I’m procrastinating about cleaning the oven.  Even with a self-cleaning model, the door has to be done manually.  Why bother? It just gets dirty again.  The carpets need cleaning, except for the one in the family room which should just be replaced.  The inside walls need painting.  Door knobs need scrubbing.  The dishwasher works but only runs the regular and heavy cycles.  Who needs light and china cycles anyway?  The clothes washer and dryer are fine, but don’t forget to turn the water faucet off when not in use.  I could go on and on, but you get the point. Oops!  I forgot to mention my precious books, Native American artifacts, and jewelry.

The exterior of the house is well maintained, thanks to the love of my life. It’s a “stately” looking house, gray with black shutters and a warm barn-red door which welcomes family, friends, pets, trick or treaters, and the occasional door-to-door salesperson. The lawn is a challenge. Some of the abundant trees have been cut down so they won’t fall onto the house in a hurricane or high wind storm.  Sad. I mourn when a tree is fallen.  Our back yard is bordered by acres of conservation land. I call it my emerald forest in Summer; glorious multi-colors in Autumn; newly fallen snow, fresh and clean, in Winter; Spring, well you know Spring buds–the world is born anew.

So, what does all this mean?  What do our possessions, our well-tended homes, and lawns become?  When we downsize, pare things down to a minimum, our abundance becomes the stuff of memory. When we move to a townhouse, condo, or lifelong living community, are we diminished?  What do we become?   What else is there to give away before we take up our final residence in a coffin or urn?

Ourselves!

We give generously of our wisdom, thoughts, feelings; we mentor the younger generation and our contemporaries. We argue, offer opinions, and listen attentively.  We volunteer.  We march for just causes. We meditate and pray.  We cry for and with our friends. We accompany them until they are no more. We love, and love, and love some more.

We give of ourselves to others and allow others to give of themselves  to us as we age, decline, and eventually melt back into the Universe from where we came.

Safe travels.

“Senior Moment” feature writers Eleanor Jaffe and Liz David

My passion is to help others to gain deeper understanding of themselves and the changes, losses, gains, and glories of aging. So, “grow old along with me–the best is yet to be.”

NOVEMBER CHEF’S CORNER WITH JOHN RUDY: THE TURKEY!

ROAST TURKEY

by John Rudy

This recipe, with some adjustments, came from Sally and Jimmy Weiner ~1985.  I believe it came to them from  WBZ daytime personality Dave Maynard.  The teaching lesson here is that, if any meat is cooked at too high a temperature, all the juices evaporate and the meat dries out.  (The same is true, by the way, for Prime Rib which I cook at 250° until the last 20 minutes.)

Use an 18-20# Turkey for ~ 12 hungry people which, depending on the amount of appetizers, may end up about half eaten.  I have very successfully used frozen turkey, and the closer to the holiday, the lower the price.  It takes about 5 days to thaw and might be more of the refrigerator is particularly cold.  They can be kept a few days in the refrigerator in the vacuum wrapping, so leaving more days for thawing is best.  I prefer to cook the stuffing outside the turkey though others like the turkey juice to infiltrate the stuffing.  The decision affects the cooking time.

  1. Season the turkey, inside and out, 24 hours in advance, and keep it in the refrigerator. I use salt, pepper and Lawry’s Season Salt.  Put 8-10 stalks of celery into the turkey cavity to provide extra moisture.  These will be discarded at the end of the cooking.
  2. Take out the neck, gizzard, liver and heart (and anything else they stuff in) and add another 2# package of gizzards. Boil them with salt and a chicken cube or two for at least 2 hours to make chicken stock. Remove the meat and boil it down by 50%.  This will be added to the pan stickings to make the gravy.  It is even better if you have left-over (frozen) gravy from a previous chicken or two. Put aside the liver for making paté. Pull the meat from the neck and cut the grizzle from the gizzard.  Chop everything finely and it can be added both to the stuffing and the gravy.
  3. Preheat the oven to 450°. Turn to 325° when you put the bird into the oven.  If you have a new oven it will cool down too slowly so you might have to help by opening the oven door for a minute.
  4. Put cold butter slices inside the skin of the breast, if you can. Don’t cut the skin.  VERY IMPORTANT: cook breast side down for about 1.5 hours.  This is best done on a small cooking rack to keep the breast skin off of the bottom of the tray.
  5. Turn the turkey over. The easiest way to do this is by wearing rubber gloves.  Put aluminum foil over wings and drumsticks so that they don’t dry.
  6. Baste regularly (every ~20 mins) by ladling pan drippings onto the cheesecloth. It takes ~15 minutes /per pound to cook.  Remove the cheesecloth for the last 30 minutes to crisp the skin.
  7. Turkey is best if left to its final cooking with the oven turned off. Can be put back in for 20 minutes just before slicing, if it has been removed from the oven to bake other things.
  8. These times below are based on placing the whole turkey on a rack in a roasting pan, and into a preheated 325 degree
 Weight of Bird  Roasting Time (Unstuffed)  Roasting Time (Stuffed)
10 to 18 pounds 3 to 3-1/2 hours 3-3/4 to 4-1/2 hours
18 to 22 pounds 3-1/2 to 4 hours 4-1/2 to 5 hours
22 to 24 pounds 4 to 4-1/2 hours 5 to 5-1/2 hours
24 to 29 pounds  4-1/2 to 5 hours 5-1/2 to 6-1/4 hours

Stuffing

  • I prefer a combination of regular and cornbread stuffing. I use 1 bag (Pepperidge Farm) of each.  It requires about 30% more water than called for.  Make at very last minute so that it doesn’t have to be heated.  If absolutely necessary to heat, use the microwave so that the pan doesn’t burn!
  • Add pan-fried onions, pieces of celery (10-15 stalks chopped), and fresh mushrooms. The pieces of giblet (grizzle removed) and neck meat can be put through the grinder or can be chopped up and added to the stuffing.
  • I sometimes make oyster stuffing with about 1/3rd of the stuffing, by cutting up 4 to 8 oz of oysters and gently, VERY quickly pan-frying them in butter before adding them to the stuffing.

Gravy

  • Thicken the soup that was made with the giblets with roué. Roué: Take ¾ stick of butter and melt it and add ½ cup of flour while whisking.  Continue whisking for 2-3 minutes until the mixture starts turning a light brown.  Then whisk the gravy into the roue.  Whisk continuously and bring to a boil.
  • Add the pan droppings after removing all of the fat. Add water to the pan, if necessary, to remove any pan stickings that are burned into the pan.
  • Bring mixture to a boil to thicken the gravy. Adjust the flour to the quantity of gravy.  I sometimes supplement the gravy with gravy from Boston Market or Neillios (Lexington), the only decent commercial gravies I have found.  I also save gravy from roast chickens (and freeze) for a month.

If all this is too much effort, and if you are the only one for Thanksgiving, an alternative is to make an origami turkey.  Here, thanks to MIT, is the method:

https://slice.mit.edu/2016/11/23/turkey/

Chef’s Corner feature writer John Rudy

 

John says that it was his mother who inspired his love of cooking and baking at an early age.  (She cooked vegetables in boil-able packages.)