Show Notes #234: The Weekender XII

Posted on by Russ Woodman
This Weekend in Amateur Radio (Segment 1)
  • Contests
  • Contests Next Weekend
  • Special Events
  • 13 Colonies
  • Whiskey Rebellion Festival
  • FIFA World Cup 2018 Russia - Soccer
  • LHS Ham Radio Challenge
    • Participate in your local amateur radio club, especially if it's to initiate someone into the ham radio fold or elmer a new ham.
This Weekend in Open Source (Segment 2)
  • Distros to Try
  • Events
  • O'Reilly OSCon - Open Source Convention
  • Open Source Summit North America
  • LHS Open Source Challenge
    • Go GitHub diving and explore the wonderful world of open source projects.
This Weekend in Hedonism (Segment 3)
  • Cheryl's Recipe Corner
  • Baja Fish Taco Sauce
    • 1 cup mayo
    • 1/2 cup sour cream
    • 5 cloves garlic
    • 1 tablespoon lime juice
    • 1/4 teaspoon cayenne pepper
    • 1/4 teaspoon (slightly heaping) salt
  • Citrus Slaw
    • 1/4 cup fresh-squeezed orange juice
    • 1 tablespoon lime juice
    • Pinch salt
    • Pinch black pepper
    • 1 teaspoon agave or honey
    • 1/4 cup olive or avocado oil
    • 4 cups thinly shredded green cabbage
    • 2 cups thinly shredded red cabbage
    • 1/4 cup cilantro leaves, roughly chopped
  • Fish Tacos
    • 1 1/4 pound cod, cut into short strips or bite-size chunks
    • Salt
    • Black pepper
    • Pinch cayenne pepper
    • 1/2 teaspoon ground cumin
    • 1/2 teaspoon ground coriander
    • 1/2 teaspoon granulated garlic
    • 1 1/2 cups all-purpose flour
    • 1 (12 ounce) bottle/can of beer
    • Vegetable oil, for frying (about 3 cups)
    • Corn or flour tortillas, warm (about 24 tortillas so you can double up on each taco) - use "Fajita Size" if you're using Flour tortillas
    • Cilantro leaves, lime, sliced radishes, for garnish
    • Shredded Cheese (Mexican Blend or Cheddar, optional)
  • Preparation
    • Prepare your spicy garlic-lime mayo by placing all ingredients into a food processor and processing until smooth and combined; pour into a bowl, or into a squeeze bottle, ideally.
    • Prepare your citrus slaw by whisking together the orange zest, orange juice, lime juice, pinch of salt and pepper, agave or honey, and oil until well-combined (you can also shake these vigorously in a small mason jar for convenience), and set aside for a moment; add both of your shredded cabbages and the cilantro into a medium-size bowl, and toss the dressing you just made with the cabbage/cilantro; keep cold.
    • To prepare you fish tacos, add your cod pieces to a bowl and season with a couple of pinches of salt and pepper, plus the cayenne, cumin, coriander and garlic powder; allow them to marinate for a few minutes while you get your oil ready and prepare to fry.
    • Prepare a baking sheet with foil and a place a wire rack over top (if you have one) to hold the cod once it’s been fried; next, add enough oil to a deep pan or a medium-size pot so that the fish can be submerged when you fry it (about 3 cups), and bring it to 365°.
    • While your oil heats, whisk together the flour with a couple of pinches of salt and pepper, and slowly pour in the beer and whisk just until smooth; once the oil is hot, dip the pieces of cod into the batter and fry in batches (it took 3 batches for me) for a 3-4 minutes or until golden-brown.
    • To assemble, add a couple of pieces of the fried cod to the bottom of a couple of corn tortillas, top with a generous amount of the slaw, add in some radishes (if using), drizzle the spicy garlic-lime sauce liberally over top, and finish with some cheese, extra cilantro and a squeeze of lime.
  • Russ's Drink Corner
  • Aberfeldy 12
    • ABV: 40% (80 Proof)
    • Region: Highland
    • Color: Gold, light caramel-y yellow
    • Nose: Light undefinable spice, honey, toffee, unbaked bread, pear, pineapple, green apple, cereal grain
    • Taste: Dry grain, sweet spice (indistinct), apple, honey, dry toast, aftertaste of almond roca
    • Price: $38 (750ml)
    • Rating: 85
  • Bill's Whatever Corner
  • New Age White
    • 9% ABV
    • Blend: 90% Torrontes, 10% Sauvignon Blanc
    • Acidity leads to soft, semi-sweet and slightly effervescent flavors and mouth feel. It is an extremely refreshing, vivacious and sensual wine.
    • Should be served well-chilled as an aperitif or dessert. Also tastes great with spicy Thai, Indian, Chinese or Japanese cuisine.
Music (Segment 4, Optional)
  • The Devil(s) Let(t)us by Bad Dog No Biscuit from their recently released eponymous EP. Check it out on Spotify.