Show Notes #178: A Thor and A Beer

Posted on by Russ Woodman

Listen Now

[audio:https://bsmarchive.info/lhs/mp3/lhs178.mp3]

Segment 1 (Amateur Radio)

  • Rule Making Petition to FCC Calls for Vanity Call Sign Rule Changes

Segment 2 (Open Source)

  • LXLE: A Linux Distro to Give New Life to Old Hardware
  • WalmartLabs Open Sources Walmart.com Application Platform

Segment 3 (Linux in the Ham Shack)

Music

  • "Rabbit Hole" by Stargazer from the album Enter the Rabbit Hole, courtesy of Jamendo.
    • Released: October 2016
    • Location: South Africa
    • Duration: 2:59
    • Source: https://lhs.fyi/1A (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

Podcast: Play in new window | Download