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Show Notes #169: The Fukutoku Bank Robbery

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Segment 1 (Amateur Radio)

  • New to Amateur Radio (Discussion)

Segment 2 (Open Source)

Segment 3 (Linux in the Ham Shack)

Music

Segment 4 (Announcements and Feedback)

  • Voice Mail from Lord Drachenblut, KD9BWJ
  • Comment on Episode #164 from Dan, KB6NU
    I used to work for Jon Titus, now KZ1G, who was one of the guys who was who started the Blacksburg Group, the publisher of the Bug Books.

Segment 5 (Cheryl's Recipe Corner)

  • Mexican Corn Bread
  • Description
    • This has been a favorite of our family for years, and we served it over the weekend at a Mexican-Themed party... and, as always, everyone raved about it! This is a VERY moist and sweet cornbread, so don't let the thought of "Ick... dry cornbread" turn you off from trying this one!
  • Ingredients
    • 1 cup butter, melted
    • 1 cup white sugar
    • 4 eggs
    • 1 (15 ounce) can cream-style corn
    • 1 (4 ounce) can chopped green chile peppers, drained
    • 1/2 cup shredded Monterey Jack cheese
    • 1/2 cup shredded Cheddar cheese
    • 1 cup all-purpose flour
    • 1 cup yellow cornmeal
    • 4 teaspoons baking powder
    • 1/4 teaspoon salt
  • Directions
    • Preheat oven to 300 degrees. Lightly grease a 9x13 inch baking dish. In a large bowl, beat together butter and sugar. Beat in eggs one at a time. Blend in cream corn, chiles, Monterey Jack and Cheddar cheese. In a separate bowl, stir together flour, cornmeal, baking powder and salt. Add flour mixture to corn mixture; stir until smooth. Pour batter into prepared pan. Bake in preheated oven for 1 hour, until a toothpick inserted into center of the pan comes out clean.

Segment 6 (Social Media Roundup)

  • Donations
    • Torsten Harenberg
  • Facebook
    • Unreadable Name from Fuchu, Tokyo
    • Sylvain Arbour
    • G. Brandon Hoyt
    • Thomas Carroll
  • Google+
    • Rizaldi Yoseph
    • Cyril Cooper
    • Torsten Harenberg
    • Yusuf Gundogmus
  • Twitter
    • @christensen143
    • @gjones932
    • @Linuxpitstop
    • @mamyfranck
    • @KF7IJZ
    • @drvilius
    • @KE5PRL
    • @OE8APR
    • @Robbie_W1RCP
  • Mailing List
    • Pat Snyder
    • Babylon 4

Show Notes #168: Nerdgasm

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Segment 1 (Amateur Radio)

Segment 2 (Open Source)

Segment 3 (Linux in the Ham Shack)

  • Updating the Shack Linux Box to 16.04

Music

Segment 4 (Announcements and Feedback)

Segment 5 (Cheryl's Recipe Corner)

  • Easy Napoleons
  • Description
    • While I am a cake decorator by day, Russ and I aren't huge fans (anymore, anyway) of cake - but give us a yummy Napoleon and we're all over it. This recipe calls for the use of Vanilla pudding, but you can use ANY pudding that you desire (Lemon, Lime and Strawberry flavors are excellent). This would be perfect for a special occasion (especially something like Mother's Day, which is coming up in a few days - or Easter). The chocolate glaze is optional.
  • Ingredients
    • 1 (17.3-ounce) package puff pastry (2 sheets)
    • 2 (4-serving size) packages instant vanilla pudding and pie filling
    • 1 3/4 cups milk, divided
    • 1 (8-ounce) container frozen whipped topping, thawed
    • 2 cups confectioners' sugar
    • 1/4 teaspoon unsweetened cocoa
  • Directions
    • Preheat the oven to 400 degrees F. Bake the puff pastry sheets according to the package directions; remove from the oven and allow to cool. In a medium bowl, combine the pudding mix and 1-1/2 cups milk. Whisk until thickened, then fold in the whipped topping. Spread the mixture over 1 layer of puff pastry. Place the other puff pastry flat side up over the pudding. Using a cookie sheet, press down lightly to evenly distribute the pudding and flatten the pastry just until the filling begins to ooze out the sides. Combine the confectioners' sugar and the remaining 1/4 cup milk; mix well. Reserve 2 tablespoons of the glaze in a small bowl; spread the remaining glaze over the top of the napoleon. Stir the cocoa into the reserved glaze; mix well. Drizzle over the glazed napoleon and chill for at least 3 hours before serving. Carefully cut into serving-sized pieces with a serrated knife.

Segment 6 (Social Media Roundup)

  • Facebook
    • Torsten Harenberg
    • Robert Thomas
  • Google+
    • Torsten Harenberg
  • Twitter
    • @Morgan261
    • @WWEFANDW1
    • @HamRadio360
    • @HB9EHO
    • @JourneyMan1959
    • @RepairTechie1
    • @PrintulNoptii
    • @vfbanatoly
  • Mailing List
    • Wally Coker

Show Notes #167: Manky Git

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Segment 1 (Amateur Radio)

  • American Airlines UFO Report Caught on Ham Radio
    A ham radio user caught what appears to be a UFO report near Nephi, Utah while monitoring airline communications between commercial airliners and the control tower. The conversation was not recorded. However, UFO researchers were able to get a copy of the transmission from the Federal Aviation Administration in response to a Freedom of Information Act request.
    Source: http://www.openminds.tv/american-airlines-ufo-report-caught-on-ham-radio/36840

Segment 2 (Open Source)

Segment 3 (Linux in the Ham Shack)

  • Adventures in PulseAudio
    • apt-get install pulseaudio-utils
    • pactl load-module module-native-protocol-tcp auth-ip-acl= auth-anonymous=1
    • ssh -CX hamshack "/usr/bin/grig -m 204 -r /dev/ttyUSB0 -s 57600 -d 0"
    • pactl load-module module-loopback latency_msec=1
  • /usr/local/bin/pa-loop
#!/bin/bash

if [ "${1}" == "on" ]; then
  /usr/bin/pactl load-module module-loopback latency_msec=1
elif [ "${1}" == "off" ]; then
  /usr/bin/pactl unload-module module-loopback
else
  echo -e "\nUsage: $(/usr/bin/basename ${0}) [off|on]\n"
fi

exit 0

Music

Segment 4 (Announcements and Feedback)

  • E-mail from Geno Anderson, BX8AAD

Segment 5 (Cheryl's Recipe Corner)

  • Pepperoni-Stuffed Chicken Breasts
  • Description
    • Russ LOVES pepperoni, and anything Italian, and I LOVE stuffed chicken breasts. There are so many things you can do with them, you never really run out of options. This recipe is another one that has been a while since I've prepared, but Russ loved it. It's great served with a side of pasta with some tomato sauce on it, a salad and some piping hot garlic bread! And this is a easy dish to prepare! Double thumbs-up!
  • Ingredients
    • 4 boneless skinless chicken breasts
    • 12 slices pepperoni
    • 1/2 cup shredded mozzarella cheese
    • Cooking spray (like Pam)
    • 1/4 cup Italian style panko crispy bread crumbs
  • Directions
    • Heat oven to 375°F. Line cookie sheet with foil. Place chicken breasts flat on cutting surface. With knife parallel to cutting surface, cut lengthwise slit in each chicken breast, forming a pocket, keeping other 3 sides intact. Stuff each chicken breast with pepperoni and mozzarella cheese, pressing edges of each chicken breast to seal. Place chicken breasts on cookie sheet. Spray tops of chicken with cooking spray. Sprinkle bread crumbs evenly over chicken breasts. Spray with cooking spray. Bake 20 to 25 minutes or until juice of chicken is clear when center of thickest part is cut (at least 165°F).

Segment 6 (Social Media Roundup)

  • Facebook
    • Jeremy Bakke
    • Joaquin Valle Torres
    • Doron Bar Zeev
    • Ruth Ann Jenkins
    • Marty Burkett
    • Andrew Rosenberger
    • Christopher Ryan Anders
  • Google+
    • Steve Silverwood
  • Twitter
    • @kp8403
    • @Morgan261
    • @dg834_damian
    • @kb6ojs
  • YouTube
    • DarkStarPDX
  • Mailing List
    • Larry Woodruff
    • Steve Silverwood

 

Show Notes #166: American Top 40

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Segment 1 (Amateur Radio)

Segment 2 (Open Source)

Segment 3 (Linux in the Ham Shack)

  • A Brief Tutorial on Building Software from Source

Music

Segment 4 (Announcements and Feedback)

  • Google+ Message from John McGrath
  • Comment on Episode #163 from Jeremy, KD5HQN
  • Facebook comment from Petro Kartsakis
  • Facebook message from ?Darren King

Segment 5 (Cheryl's Recipe Corner)

  • Tiramisu Cheesecake
  • Description
    • I love Tiramisu, but can't make it at home because it's very hard to find Ladyfinger Pastries in a rural area. SO, I stumbled across this recipe today, and it seems like it might be worth giving it a shot... and it appears to be super simple, so that's another huge plus! 🙂
  • Ingredients
    • 1 package (12 ounces) vanilla wafers
    • teaspoons instant coffee granules, divided
    • tablespoons hot water, divided
    • 4 packages (8 ounces each) cream cheese, softened
    • 1 cup sugar
    • 1 cup (8 ounces) sour cream
    • 4 large eggs, lightly beaten
    • 1 cup whipped topping
    • 1 tablespoon baking cocoa
  • Directions
    • Preheat oven to 325°. Layer half of the wafers in a greased 13x9-inch baking dish. In a small bowl, dissolve 2 teaspoons coffee granules in 2 tablespoons hot water; brush 1 tablespoon mixture over wafers. In a large bowl, beat cream cheese and sugar until smooth. Beat in sour cream. Add eggs; beat on low speed just until blended. Remove half of the filling to another bowl. Dissolve remaining coffee granules in remaining hot water; stir into one portion of filling. Spread over wafers. Layer remaining wafers over top; brush with remaining dissolved granules. Spread with remaining filling. Bake 40-45 minutes or until center is almost set. Cool on a wire rack 10 minutes. Loosen sides from dish with a knife. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled. To serve, spread with whipped topping. Dust with cocoa. Yield: 12 servings.

Segment 6 (Social Media Roundup)

  • Facebook
    • Humberto Toval
    • Sylvain Descoteaux Duex
    • Robert Lee
    • Bryan Simm
  • Google+
    • Jonathan Straub
  • Twitter
    • @benlandis
    • @HB9FXQ
    • @SM0RUX
    • @KC9YJP
  • Mailing List
    • Kirk