Podcast RSS Feeds

LHS Voice Line

+1-909-LHS-SHOW
Call us and leave a message with your questions, thoughts or suggestions and we'll put you on the air!

Join the Mailing List

Stay up to date with important information about the show, contests, live events and more. CLICK HERE to subscribe.

Become a Member

Membership has its rewards. Sign up for less than $2.00 per month and receive members-only content, free swag and more. CLICK HERE for details.

Please Visit Our Sponsor

Show Notes #162: Mumbo Gumbo

Listen Now

Audio clip: Adobe Flash Player (version 9 or above) is required to play this audio clip. Download the latest version here. You also need to have JavaScript enabled in your browser.

Segment 1 (Amateur Radio)

Segment 2 (Open Source)

Segment 3 (Linux in the Ham Shack)

  • A WXBot Revisit
  • Building WSPR on Debian 8 "Jessie"

Music

Segment 4 (Announcements and Feedback)

  • Voice Mail from Doug, N6LMX
  • Google+ Community Post from John McGrath

Segment 5 (Cheryl's Recipe Corner)

  • Cajun Corn and Bacon Maque Choux
  • Description
    • Tomorrow is Fat Tuesday, which means that Mardi Gras is coming to a close. Recently we had the opportunity to enjoy a dinner with Matt, KD9BWJ, at Zydeco's in Mooresville, Indiana, which is co-owned by Carter "Hutch" Hutchinson, K9KJN, who also cooks a lot of the wonderful food. Hutch joined us for Episode #131 back in June of 2014. While I am positive he is going to cringe at my recipe this week, we love this dish.
  • Ingredients
    • 4 cups frozen corn, defrosted (or 6 ears corn, husked and cleaned)
    • 1/4 cup milk
    • 2 tablespoons vegetable oil
    • 1 large onion, thinly sliced
    • 1 cup green bell pepper, chopped
    • 1 large fresh tomato, chopped (or use one 14oz can diced tomatoes, drained)
    • Salt to taste
    • Cayenne pepper
    • 1/4 cup chopped green onions
    • 8 strips crisply cooked bacon, crumbled (or 1/2 cup real bacon bits)
  • Directions
    • Place corn in a medium bowl (If using fresh corn, cut corn off the cobs by thinly slicing across the tops of the kernels; place in a medium bowl. Cut across the kernels again to release milk from the corn), and use a spoon to smash the kernals a bit to get them to release the milk contained within, once you are finished with the corn, add milk to the bowl of corn. Set aside. Heat the oil in a large skillet over medium-high heat. Add onion and green pepper, cook until onion is transparent, about 5 to 8 minutes. Combine the corn and milk mixture with the tomatoes and add to the onion mixture. Reduce heat to medium low and cook 20 minutes longer, stirring frequently to prevent sticking. Do not boil. Season with salt and cayenne pepper. Lower heat, cover skillet and cook 5 to 10 minutes longer. Stir in green onions and bacon. Remove from heat and serve.

Segment 6 (Social Media Roundup)

  • Facebook
    • Grant Hopper
  • Google+
    • Alan Marote
    • Jeff Hanscom
  • Twitter
    • @_Scott_Meyer
    • @KE4KE
    • @wa1ibg
  • YouTube
    • Some Guy in Texas You Hardly Know
    • Richard Molby
    • TheMountainRN

Leave a Reply

You can use these HTML tags

<a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

  

  

  

Time limit is exhausted. Please reload CAPTCHA.