Show Notes #300: The Weekender XXXIII

Posted on by Russ Woodman
Listen Now

This Weekend in Amateur Radio (Segment 1)

  • Contests
  • Contests Next Weekend
  • Special Events
  • Announcements
    • Russ, K5TUX, and Cheryl, W5MOO will be operating W6R for Route 66 on the Air sometime in the early afternoon of Sunday, September 8th.
  • LHS Ham Radio Challenge
    • Dive into DMR, Yaesu System Fusion, P25, NXDN or something [V/U]HF digital.

This Weekend in Open Source (Segment 2)

  • Distros to Try
  • Events
  • LHS Open Source Challenge
    • Dive into DMR, Yaesu System Fusion, P25, NXDN or something [V/U]HF digital using Pi-Star.

This Weekend in Hedonism (Segment 3)

  • Cheryl's Recipe Corner!
  • School Cafeteria Pizza
  • Description
    • We have an 80's theme party coming up, and I went on a hunt for foods that I remembered from that era.  And one food that we fondly remember was school cafeteria pizza.  I had no idea how easy this was going to be to make, so our party guests (and Russ!) will be thrilled!
  • Ingredients
    • 2 2/3 cups bread flour or all-purpose flour
    • 3/4 cup non-fat dry milk powder
    • 2 tbsp sugar
    • 1 packet quick rise or pizza yeast
    • 1 tsp salt
    • 1 2/3 cup warm water (105-110 degrees)
    • 2 tbsp vegetable oil
    • 1/2 lb Italian sausage
    • 1/2 lb lean ground beef
    • 1 jar (12 oz) pizza sauce
    • 8 oz part-skim mozzarella cheese shredded
  • Directions
    • Grease a metal (1/2-sized) sheet pan (18"x13") and line it with parchment paper. Preheat oven to 475 degrees F. In a large bowl, whisk together the flour, milk powder, sugar, yeast and salt. Microwave the water for about 1 minute and add the oil. Pour the oil and water mixture into the flour mixture and stir with a spatula until a batter is formed. If there are a few lumps remaining, it's OK. Spread the pizza dough into the prepared sheet pan, being sure the dough is spread evenly and to the edges of the pan. If you are having trouble with the dough spreading to the edges of the pan, allow the dough to rest for at least 5 minutes before spreading it with your fingertips. Meanwhile, brown the Italian sausage and ground beef together until cooked completely. Drain if necessary and set aside. Bake the un-topped crust for 6 - 8 minutes. Remove the crust and top with the pizza sauce, then the cooked sausage and beef mixture and then the shredded cheese. Return the pizza to the oven and bake for an additional 8 - 10 minutes, or until cheese is melted and beginning to brown. Slice into rectangles and serve.
  • Russ's Drink Corner
  • Rieger's Kansas City Whiskey
  • Description
    • Our Kansas City Whiskey is a blend of Straight Bourbon Whiskey, Light Corn Whiskey, and Straight Rye Whiskey, all aged at least four years, as well as a small amount of 15-year old Oloroso Sherry from the Williams & Humbert Bodega in Jerez. Kansas City Whiskey is well-balanced, smooth, and slightly sweet. It’s beautiful when served neat or on the rocks, but also works well in classic Bourbon-or Rye-based cocktails such as the Horsefeather, Manhattan and Old Fashioned.
  • Details
    • Mashbill: Corn, malted barley and rye (unknown ratio)
    • ABV: 46% (92 Proof)
    • Region: Kansas City, Missouri, USA
    • Color: Light, slightly reddish amber
    • Nose: Sweet and tart berries, sherry, caramel, nutmeg, cinnamon, clove
    • Taste: Honey butter, charred creme broulee, nondescript sweetness, caramel, vanilla, malted barley, autumnal spices
    • Finish: Long honey, nutmeg, vanilla and a slight tingly pepper spice
    • Price: $30 (750ml)
    • Rating: 89
  • Bill's Whatever Corner