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Show Notes #289: Linux Deep Dive

Listen Now

Segment 1 (Deep Dive)

Segment 2 (Announcements & Feedback)

  • Hamvention Video of LHS with ICQ Podcast
  • E-mail from James Barton, K5JTB
  • Voice mail from Anonymous on RM-11831
  • Voice mail from Frank, KF4MH
  • Voice mail from Rich (AC0RG, now K0EB)

Show Notes #288: The Weekender XXIX

Listen to Episode #288

This Weekend in Amateur Radio (Segment 1)

  • Contests
  • Contests Next Weekend
  • Special Events
  • Announcements
  • LHS Ham Radio Challenge
    • Check into a national or worldwide HF net.

This Weekend in Open Source (Segment 2)

  • Distros to Try
  • Events
  • Events Next Week
  • LHS Open Source Challenge
    • Install an application using flatpak or snap.

This Weekend in Hedonism (Segment 3)

  • Cheryl's Recipe Corner!
  • Garlic Soup
  • Description
    • One (of many!) of my favorite items on the menu at Zydeco's 5 in Mooresville, IN... the restaurant owned by our friend and fellow Ham, Carter Hutchinson (K9KJN).  I came home from Hamvention sick... so a brief whine at Hutch managed to get me the recipe, and I think it mostly cured (along with antibiotics) what ailed me.  Thank you, Hutch!
  • Ingredients
    • 1 cup of minced garlic (I used jarred, that I buy at Walmart; Hutch suggests fresh)
    • 1/2 teaspoon White Pepper
    • 2 teaspoons Thyme
    • 1 stick butter
    • 1 loaf stale French Bread
    • 48 ounces chicken or vegetable broth/stock (might need more)
    • Heavy Cream (optional)
    • Slices of french bread (optional)
  • Directions
    • Saute garlic, pepper and thyme in butter until garlic is light brown.  Pulverize french bread in a food processor to a very fine crumb, then mix into the garlic mixture.  Warm the broth/stock to boiling in the microwave (or on the stove).  Once everything is hot, mix everything together and float a slice of french bread on top. NOTE: You may need more broth/stock to make the soup the consistency that you like, I used a typical loaf of French/Italian bread from the Walmart bakery, and ended up having to use about 72 ounces of broth/stock (which made the soup fairly thick, and provided about 8 bowls of soup).  I typically warm my stock in a saucepan and add the garlic/bread mixture to it and then serve it immediately; you can NOT simmer this, though, as the bread will sink to the bottom and stick to the bottom of the pan.  Dish up the soup, stir in some heavy cream (if desired) and float a small slice of bread (which I usually toast) on the soup.  I HAVE sprinkled some shredded Swiss (or mozzarella) cheese on the top, too, with some dried chives.  All optional serving ideas.
  • Russ's Drink Corner
  • Wild Turkey Rare Breed Bourbon
  • Description
    • The true, bold spirit of Wild Turkey has been captured in this authentic barrel proof whiskey, creating one of the finest bourbons in the world. Uncut with water, Rare Breed is an uncompromised Kentucky bourbon with tones of sweet tobacco and hints of orange and mint, making it a remarkably smooth whiskey legend. It is reportedly a blend of 6-, 8- and 10-year old whiskies and is a multiple award winning bourbon.
  • Details
    • Mashbill: 75% Corn, 13% Rye, 12% Malted Barley
    • ABV: 58.4% (116.8 Proof)
    • Region: Lawrenceburg, Kentucky, USA
    • Color: Lightly honeyed caramel
    • Nose: Caramel, vanilla, gingerbread, raspberry, citrus extract, sawdust
    • Taste: Butter cake, fruitcake, clove, brown bread, bread grain
    • Finish: Good length, oily pine resin, caramel
    • Price:  $45
    • Rating: 92 
  • Bill's Whatever Corner
  • New Belgium Brewing - Fat Tire
    • ABV - 5.2%
    • IBU - Not enough
    • A nice clean amber ale, but the wife didn't know better.  🙂

Show Notes #287: Fruit of Widevine

Listen to Episode #287

Segment 1 (Lead Topic)

Segment 2 (Amateur Radio)

  • Our Sun's Mysterious 11-Year Cycle Possibly Driven by Planetary Alignment
  • FM Satellite Griefing

Segment 3 (Open Source)

Segment 4 (Linux in the Ham Shack)

Segment 5 (Social Media Roundup)

  • Facebook
    • Roy Ward
    • Stuart Tankersley
    • Paul Andrews
    • Michael Warren
    • Christopher Rowan
  • Twitter
    • @MtnDulcimer
    • @3dBDown
    • @WJ5FF
    • @erikdewildt
    • @TechnoVince
    • @DxStationForum
    • @jphebus
    • @Jim_Cook
    • @SegHaxx
    • @PY2ZA
    • @FabakaryJabang1
    • @BioennoPower
    • @KD4IIW
    • @vy2hf
    • @ekimyerac
    • @n5vdc
    • @stocktweetsman
    • @lambropoulos
    • @VE3VVS
    • @Nxlog_team
    • @N8XRV
    • @YOTAregion2
  • YouTube
    • Jared Crane
    • Jim Harriss
    • Nisbet Samuel
    • John Amdor
    • MrGaryvic
    • Michael Wolfe
    • N8XRV

Show Notes #284: The Weekender XXVIII

Listen to Episode #284

This Weekend in Amateur Radio (Segment 1)

  • Contests
  • Contests Next Weekend
  • Special Events

This Weekend in Open Source (Segment 2)

  • Distros to Try
  • Events
  • Eyeball QSO - May 15th.  Please RSVP by the 13th
  • Hamvention May 17-19
  • Events Next Week
  • Cephalocon
  • KubeCon + CloudNativeCon Europe

This Weekend in Hedonism (Segment 3)

  • Cheryl's Recipe Corner!
  • Mushroom Asada
  • Ingredients
    • 2 (24 ounce) containers mushrooms, cut in quarters
    • 1 cup water or chicken stock
    • 2/3 cup soy sauce
    • 4 scallions, finely chopped
    • Juice of 1 lemon or 2 limes
    • 6 tablespoons dark brown sugar
    • 1 teaspoon garlic powder
    • 1 teaspoon ground cumin
    • 1-2 teaspoon red pepper flakes
  • Directions
    • Place all ingredients in a large crock pot or slow cooker, and stir. Cover, and cook on high 5-7 hours. Serve with a slotted spoon so that the liquid drains out
  • Russ's Drink Corner
  • Old Bardstown Estate Bottled Bourbon
  • Description
    • Old Bardstown Estate Bottled — a Kentucky straight bourbon whiskey — features a high-corn recipe and is fermented using Kentucky limestone water. This bourbon is aged for a minimum of 4 years in new, American oak casks and bottled at 101 proof.
  • Details
    • ABV:  50.5% alc./vol. (101 proof) 
    • Region: Kentucky, USA
    • Color: Caramel with light auburn tones
    • Nose: Oak, Mint
    • Taste:  Caramel, Tobacco, Leather, Nutmeg, Corn Sweetness, Barrel bitterness
    • Finish:  Oak bitterness, Barley, Caramel Vanilla, Cherry
    • Price:  $31
    • Rating:  85
  • Bill's Whatever Corner
  • Bodhizafa IPA
  • Description
    • Location: Georgetown Brewing Company (Seattle, WA)
    • ABV: 6.9%
    • IBU - 60
    • For normal people it's a darn tasty IPA. For beer lovers, this IPA gets its light silky texture from rolled oats. The flavor and aroma both express mandarin and citrus all around. Over five pounds of hops per barrel makes this IPA truly Bodhilicious. Gold medal winner in the American Style IPA category at the Great American Beer Festival in 2016!