Show Notes #272: The Weekender XXIV

Posted on by Russ Woodman
Listen to Episode #272

This Weekend in Amateur Radio (Segment 1)

  • Contests
  • Contests Next Weekend
  • Special Events
  • Announcements
    • Looking for topics for Deep Dive episodes. Please send us your thoughts or desires for shows
    • Hamvention 2019 campaign (Zydeco's for dinner)
    • YouTube channel
    • 1,000 Twitter followers contest
  • LHS Ham Radio Challenge
    • Put up an antenna! Install peanut and make a contact.

This Weekend in Open Source (Segment 2)

  • Distros to Try
  • Events Next Week
  • LHS Open Source Challenge
    • Upgrade your Linux distribution to the latest version and give it a test drive. If you are using Windows, upgrade it to the latest version of Linux, too.

This Weekend in Hedonism (Segment 3)

  • Cheryl's Recipe Corner!
  • Pasta Carbonara
  • Description
    • Over the weekend a dear friend fixed carbonara for us.  He obtained the recipe from an Italian foreign exchange student his parents hosted years ago, and promised this was the ultimate in broke Italian comfort food. Before he left, I had the quick recipe.
  • Ingredients
    • 1 pound pasta
    • Pinch of salt
    • 1 pound bacon
    • 1 cup chopped onions
    • 1/4 cup minced garlic (more or less to taste)
    • Olive oil (see below)
    • 4 eggs, scrambled well (uncooked)
    • Parmesan cheese
  • Directions
    • Start heating your water for your pasta, adding a pinch of salt. While you are waiting for the water to boil, chop your bacon and onion into small pieces, and place bacon in a skillet over medium heat. Once water is boiling, add pasta and cook until al dente (still slightly chewy). When bacon is about 1/2 cooked, add onion and garlic.  If there isn't about 1/3 cup bacon fat, after onion/garlic/bacon has finished cooking, add some olive oil to compensate and heat thoroughly. While your bacon mixture and pasta is cooking, crack the eggs into a bowl and scramble them WELL.  Get a bowl large enough to mix everything together. Once you drain your pasta (DO NOT RINSE!), quickly place in the mixing bowl and immediately stir the raw egg mixture into it (so the hot pasta can start cooking the egg), then add the bacon/onion/garlic mixture (DO NOT DRAIN!) to the pasta and stir well (so the hot grease can finish cooking the egg). Serve with shredded parmesan and garlic bread.
  • Russ's Drink Corner
  • Glenmorangie Signet
  • Description
    • A fusion of unique and rare elements, and clouded in secrecy, Signet is the culmination of a lifetime's experience. A blend of our oldest whisky and spirit matured in a selection of the world's finest casks, this undoubtedly is the richest whisky in our range. Of course, whilst the exact secrets of its production are known only to our whisky creators, we can tell you that Signet's melting sweetness and explosive spiciness is, at least in part, caused by our unique roasted 'chocolate' barley malt and the 'designer casks' made bespoke for Glenmorangie from American white oak. Non chill-filtered
  • Details
    • Mashbill: Undisclosed
    • ABV: 46% (92 Proof)
    • Region: Highland (Tain, Ross-shire, Scotland)
    • Color: Consistent, rich caramel
    • Nose: Intense chocolate, sweet raisins, soda bread, light malty notes, vanilla, salted crackers, orange peel, faint zingy spice notes
    • Taste: Spicy toasted caramel, fresh sawn wood, subtle chocolate hints, orange essence, lime zest, malted grain, pepper
    • Finish: Crisp, dry spice, oaky notes and a hint of leather and truffles
    • Price: $200 (750ml)
    • Rating: 95