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Show Notes #178: A Thor and A Beer

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Segment 1 (Amateur Radio)

Segment 2 (Open Source)

Segment 3 (Linux in the Ham Shack)

Music

  • "Rabbit Hole" by Stargazer from the album Enter the Rabbit Hole, courtesy of Jamendo.

Segment 4 (Announcements and Feedback)

  • Comment on Episode #177 from Gary, KC3PO

Segment 5 (Cheryl's Recipe Corner)

  • Mexican Villa Burrito Enchilada Style
  • Description
    • Mexican Villa is a southwest Missouri staple. Their specialty is their Burrito Enchilada Style. This is NOT Mexican food. It isn't even Tex-Mex. It is something Cheryl grew up eating; Russ was quickly introduced to it when he moved to Missouri in 2000. This is what we usually order when we visit Mexican Villa, along with a few bowls of their cheese queso.
  • Enchilada Sauce
  • Ingredients
    • 9 Tablespoons butter
    • 6 Tablespoons all-purpose flour
    • 1 1/2 tsp brown sugar
    • 6 teaspooons of Williams chili seasoning packet
    • 1 (14.5 oz) can beef broth - low sodium
  • Directions
    • In a heavy bottomed saucepan over medium heat, melt butter and whisk in flour until thoroughly combined. Cook, continually whisking, for 2 minutes. Slowly add beef broth, continually whisking until all is mixed in. Add brown sugar, and chili seasoning. Continually whisk until sauce bubbles and thickens. Take off heat immediately.
  • Cheese Dip
  • Directions
    • To make the cheese dip use a ratio of one part Enchilada sauce to one part grated white American or Monterrey Jack cheese whisked together. Use a little more sauce to keep the blend thinner (recommended).
  • Burritos
  • Ingredients
    • 1 lb. leanest ground beef
    • 1 Med onion, diced.
    • 1 Tbsp Olive or canola oil\
    • Rest of the William's chili seasoning
    • 1 tsp brown sugar
    • Salt/pepper
    • 16 oz can refried beans
    • 2 Largest burrito-sized Tortillas
    • 2 cups White American or Monterrey Cheddar shredded, divided
    • Garnish: chopped lettuce, chopped tomatoes, hot sauce, and/or salsa.
  • Directions
    • In a large heavy-bottomed skillet over medium heat, saute diced onion in oil until translucent, add ground beef and saute until well done. Drain. Add chili seasoning, sugar, and salt/pepper to taste. Set aside. Lay out the two tortillas side by side, along with the ground beef, beans, and cheese. Layer, starting with a half can each of the beans per tortilla, 1/2 cup cheese per tortilla, and half the bround beef (approx 1 1/3 cup each) The trick is getting them into the cooking sprayed casserole dish. Gently fold each of the sides in, overlapping. Pick each one up with both hands: fingers on top holding the flap closed and thumbs spaced out supporting the bottom. Lift straight up and over the dish, then quickly turn upside down and place seam side down. Pour sauce (generously) over casserole dish. Sprinkle remaining cup of cheese over the top. Bake at 350 degrees for 30 minutes (if ingredients are still warm) or 50-60 minutes if casserole was prepared earlier and placed in fridge. Or until edges are bubbly and cheese is nicely browned. If desired, garnish with chopped lettuce and tomatoes. Serves 4 (Serves 4 as a Villa "split" or serves 2 for a whole burrito per person).

Segment 6 (Social Media Roundup)

  • Facebook
    • Marlon Figueroa Bongapat
  • Google+
    • Mohan Arthanari
    • Jeremie Ryan
    • Nathan Wolf
    • Raymond Wietschorke
  • Twitter
    • @kb2ysi
    • @NateMaingard
  • Mailing List
    • Kevin Luke
    • Andrew Duli
  • Merchandise Sales
    • Steven Taylor

Show Notes #177: Cherbyl the Witch

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Segment 1 (Amateur Radio)

Segment 2 (Open Source)

  • The Rapid Evolution of Open Source Machine Learning

Segment 3 (Linux in the Ham Shack)

Music

  • "Start" by Siobhan Day from the album The Start of Something Else, courtesy of Jamendo.

Segment 4 (Announcements and Feedback)

  • Tech & Loathing will resume recording and releasing episodes as of January 17, 2016.

Segment 5 (Cheryl's Recipe Corner)

  • Chicken Fajita Bubble Bake
  • Description
    • We're going to diverge slighly from the "try it the night of the podcast" plan to share a recipe I prepared last week. If you're a person who likes fajitas then this is something you should plan on preparing. I made some alterations to the original recipe: 1) I made my own fajita seasoning and used three times the amount, 2) I used 4 cans of biscuits (half on the bottom, half on top), and 3) I only used a green pepper (instead of red and green) and left both the pepper and onion in narrow, short strips. I put the pepper and onion in a dry, non-stick pan for a few moments to get a little bit of a char on them, then added a touch of butter to quickly saute' them. I personally thought it could have used more peppers and onions but Russ thought it was fine as it was.
  • Ingredients
    • 1 can (7.5 oz) refrigerated biscuits (or make your own)
    • 1 package fajita seasoning mix*
    • 1/2 cup diced red bell pepper
    • 1/2 cup diced green bell pepper
    • 1/2 cup diced onion
    • 1 tablespoon vegetable oil
    • 2 boneless skinless chicken breasts, chunked
    • 1/2 cup water
    • 2 cups shredded Colby-Monterey Jack cheese blend
  • Directions
    • Heat oven to 375°F. Lightly spray 13x9-inch (3-quart) glass baking dish with cooking spray. Separate dough into 8 biscuits. Cut each biscuit into quarters; place in medium bowl. Sprinkle with 1 tablespoon of the fajita seasoning mix; toss to coat. Set aside. Heat 10-inch skillet over medium heat. Add bell peppers and onion; cook 3 to 5 minutes, stirring occasionally, until peppers and onion blister and char slightly or until cooked to your liking. Remove peppers and onion from skillet; keep warm. Return same skillet to medium heat. Add oil and chicken; cook on each side until browned and no longer pink in center. Sprinkle remaining fajita seasoning mix over chicken. Add water; cook and stir until sauce thickens. Return peppers and onion to skillet; stir to coat. Spoon chicken, peppers and onion into baking dish. Top with seasoning-coated biscuit pieces. Bake 20 minutes or until biscuit pieces are thoroughly baked and light golden brown. Sprinkle cheese over top; bake 5 minutes longer or until cheese is melted.
  • Homemade Fajita Seasoning
  • Ingredients
    • 1 tablespoon cornstarch
    • 2 teaspoons chili powder
    • 1 teaspoon salt
    • 1 teaspoon paprika
    • 1 teaspoon white sugar
    • 1/2 teaspoon onion powder
    • 1/2 teaspoon garlic powder
    • 1/4 teaspoon cayenne pepper
    • 1/2 teaspoon ground cumin
  • Directions
    • Stir cornstarch, chili powder, salt, paprika, sugar, onion powder, garlic powder, cayenne pepper, and cumin together in a small bowl.

Segment 6 (Social Media Roundup)

  • Facebook
    • Marlon Figueroa Bongapat
  • Google+
    • Mohan Arthanari
    • Jeremie Ryan
  • Twitter
    • @kb2ysi
  • Mailing List
    • Kevin Luke
  • Merchandise Sales
    • Steven Taylor

Show Notes #176: Lowering Property Values

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Segment 1 (Amateur Radio)

Segment 2 (Open Source)

  • Italian Military Move First 8000 PCs to LibreOffice

Segment 3 (Linux in the Ham Shack)

  • LHS Readiness Score

Music

  • "The Waiting" by Yellow Lady Slipper from the album Yellow Lady Slipper, courtesy of Jamendo.

Segment 4 (Announcements and Feedback)

  • Voice Mail from Doug, N6LMX
  • E-mail from John, K9FSG
  • E-mail from Andy, G7UHN
  • NE4RD on Amateur Radio Roundtable, September 20, 2016

Segment 5 (Cheryl's Recipe Corner)

  • Ravioli Meatball Bake
  • Description
    • In a new turn of events, we are going to test out each recipe for dinner prior to the show... so tonight we "trialed" tonight's recipe... which is Ravioli and Meatball bake. Prior to the show, Russ gave it a thumbs-up.
  • Ingredients
    • 1 (26 ounce) jar spaghetti sauce
      24 meatballs, thawed, cut into quarters
      1 (24 ounce) package frozen cheese ravioli
      1 cup shredded mozzarella cheese
  • Directions
    • Spray a 13x9 glass baking pan with cooking spray. Place a shallow layer of spaghetti sauce in the bottom of the pan. Place a layer of meatballs in the bottom of the pan, place a layer of ravioli on top of that. Then a layer of spaghetti sauce, then a layer of meatballs, then a layer of sauce. Repeat with meatballs, then ravioli, then sauce. Cover everything with another layer of sauce and sprinkle cheese over the top. Cover with foil. Bake in a preheated 350 oven for 45 minutes or until cheese melts. Garnish with basil; serve.

Segment 6 (Social Media Roundup)

  • Facebook
    • Daylin Blosser
    • Adam Olés
  • Twitter
    • @CubicleNate
  • Mailing List
    • John Fotschky
    • Bob Smallwood, Jr.

Show Notes #175: True Lies on VHS

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Segment 1 (Amateur Radio)

Segment 2 (Open Source)

Segment 3 (Linux in the Ham Shack)

Music

  • "13 Roses" by Gunshot Bride from the album READY!?, courtesy of Jamendo.

Segment 4 (Announcements and Feedback)

  • Comment on Episode #173 from Dan, AF7O

Segment 5 (Cheryl's Recipe Corner)

  • Chicken Cordon Bleu Casserole
  • Description
    Russ is a huge fan of Chicken Cordon Bleu. While I am not a fan, I decided to try this casserole out for dinner tonight, pre-show, with numerous modifications.
  • Ingredients
    • 1 (10-3/4-ounce) can cream of mushroom soup, undiluted
    • 1/4 cup mayonnaise
    • 3/4 cup milk
    • 2 teaspoons Dijon mustard
    • 1/4 teaspoon black pepper
    • 2 pounds boneless, skinless cooked chicken breast, shredded
    • 1/2 pound thin sliced deli ham, coarsely chopped
    • 6 slices Swiss cheese
    • 1/4 cup Italian bread crumbs
    • 2 tablespoons butter, melted
    • paprika for sprinkling
    • (Optional: egg noodles mixed in with the chicken/sauce mixture, doubling the sauce - and added extra Dijon Mustard for additional flavor. Also did extra butter/breadcrumbs)
  • Directions
    • Preheat oven to 350F. Coat a 9x13-inch baking dish with cooking spray. In a large bowl combine soup, mayonnaise, milk, mustard and black pepper. Remove half of the sauce to another bowl and set aside. Stir the chicken into the large bowl of soup mixture, then spoon into prepared dish. Sprinkle the ham evenly over the chicken mixture, then place the slices of Swiss cheese on top of ham. Pour the remaining sauce over the cheese. In a small bowl mix the bread crumbs and butter, sprinkle over the sauce. Evenly sprinkle paprika on top then bake 30 to 35 minutes, or until golden brown and heated in center.
    • Freezer Instructions: Follow recipe above. Allow casserole to cool. Cover with several layers of foil (to prevent freezer burn) and freeze. When ready to eat, place in fridge to thaw for 24 hours in advance. Reheat, serve, and enjoy! You can also assemble, freeze, thaw and then bake!

Segment 6 (Social Media Roundup)

  • Facebook
    • Irv Johnson
    • David Hartley
    • Henry Schott, Jr.
  • Google+
    • Jorge Martinez
  • Twitter
    • @GlennAK4HA
    • @Fix_It_Frank
    • @Saxy