Show Notes #461: The Weekender LXXXIX

Posted on by Russ Woodman
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This Weekend in Amateur Radio (Segment 1)

  • Contests
  • State QSO Party Challenge & WAQP
    • Lousianna
    • Mississippi
    • Missouri
  • Contests Next Weekend
  • State QSO Party Challenge and WAQP
    • Georgia
    • Nebraska
    • New Mexico
    • North Dakota
  • Special Events
  • Announcements
  • LHS Ham Radio Challenge
    • Check out Hamshack Hotline, a PBX system for amateur radio operators.

This Weekend in Open Source (Segment 2)

  • Distros to Try
  • Events
  • LHS Open Source Challenge
    • Look at the possibility of contributing to an open-source project that you use and enjoy.

This Weekend in Hedonism (Segment 3)

  • Cheryl's Recipe Corner!
  • Bang Bang Shrimp Tacos
  • Description
    • Russ and I had this a few weeks ago, and we both loved it.  A little sweet, a little spicy.
  • Ingredients
    • 1/2 cup mayonnaise
    • 1/4 cup sweet chili sauce
    • 1 tablespoon sriracha sauce
    • 1/4 cup all-purpose flour
    • 1 cup panko bread crumbs
    • 1 pound raw shrimp, peeled and deveined
    • 1 head loose leaf lettuce OR taco size flour tortillas
    • 2 green onions, chopped, or to taste (Optional)
  • Coleslaw (Optional)
  • Ingredients
    • 1 tablespoon lime juice
    • Pinch salt
    • Pinch black pepper
    • 1/2 teaspoon garlic powder
    • 1 teaspoon honey
    • 1/4 cup mayo
    • 2 cups thinly shredded green cabbage
    • 1 cup thinly shredded red cabbage
  • Directions
    • Set an air fryer for 400 degrees F (200 degrees C). Mix mayonnaise, chili sauce, and sriracha sauce in a bowl until smooth. Reserve some bang bang sauce in a separate bowl for dipping, if desired. Place flour on a plate. Place panko on a separate plate. Coat shrimp first with flour, followed by mayonnaise mixture, then panko. Place coated shrimp on a baking sheet. Place shrimp in the air fryer basket without overcrowding. Cook for 12 minutes. Repeat with remaining shrimp. Serve in lettuce wraps or tortilla garnished with green onions or coleslaw
  • Cheryl's Mixed Drink Corner
  • Thai Lemongrass Margarita
  • Description
    • Lightly sweetened, this flavorful margarita is a Thai-inspired take on the classic tequila cocktail. Flavored with fresh ginger, lemongrass and cilantro (or Thai basil), this marg is easy to make and fun to serve!
  • Ingredients (Rim)
    • 2 tablespoon kosher salt
    • 1-1/2 teaspoon curry powder
    • Lime wedges
  • Ingredients (Cocktail)
    • 1/2 ounce agave nectar
    • 2 tablespoons chopped ginger
    • 2 tablespoons chopped lemongrass
    • 1 sprig cilantro or Thai basil (regular sweet basil also works)
    • 3 ounces lime juice
    • 3 ounces tequila blanco
    • 1/2 ounce orange liqueur
  • Directions (Rim)
    • Combine salt and curry powder in a shallow dish. Cut a small slice horizontally through flesh of lime wedge then run around rim of a rocks glass; lightly dip rim in salt mixture then fill with ice.
  • Directions (Cocktail)
    • Muddle agave, ginger, lemongrass and cilantro in a shaker until thoroughly smashed, about 1 minute. Fill shaker halfway with ice, add lime juice, tequila, and liqueur secure lid and shake vigorously until thoroughly chilled. Strain margarita into prepared glasses, top with a splash of club soda and garnish with lime wedges, lemongrass and cilantro or Thai basil (optional). NOTE: If you like sweeter cocktails, increase the agave to 1 ounce or add an additional ½ ounce of orange liqueur.
  • Russ's Drink Corner
  • Uncle Nearest 1884 Small Batch
  • Description
    • Uncle Nearest 1884 is the proud legacy of the Godfather of Tennessee Whiskey, Nearest Green. Each small batch comes from barrels chosen by our founders and each blend is curated by 5th generation Green descendant, Master Blender, Victoria Eady Butler. Victoria’s signature can be found on the back of every bottle of Uncle Nearest 1884 Small Batch Whiskey.
  • Details
    • Mashbill: Undisclosed (at least 51% corn)
    • Proof: 93 (46.5% ABV)
    • Region: Shelbyville, Tennessee
    • Color: Golden amber
    • Nose: Honey, buttered toast, banana, dusty corn, lemon, vanilla, lightly floral
    • Taste: Mild, slightly astrigent, agave, vanilla, apple, butterscotch, toasted oak
    • Finish: Medium, slightly hot with hints of baking spice, butter and banana
    • Price: $50 (750ml)
    • Rating: 84
  • Bill's Whatever Corner
  • Kilbeggan Single Pot Still
  • Description
    • Kilbeggan Single Pot Still is a glorious tribute to the town and those who kept its whiskey alive, proudly wearing the colour of County Westmeath on its label. It is the second limited release whiskey to be 100% distilled and matured at Ireland’s oldest licensed distillery, and the oldest expression to be released since distillation resumed at Kilbeggan in 2010. Double distilled, once through the oldest working whiskey pot still in the world, Kilbeggan Single Pot Still is a unique mash of malted barley, raw barley, and 2.5% oats that was inspired by historical recipes from the distillery’s heyday in the late-1800s.
  • Details
    • Mashbill: Malt, Barley, and Oats
    • Proof: 86 (43% ABV)
    • Region: County Westmeath, Ireland
    • Color: Light Amber
    • Distiller's Nose: Initial fresh crisp aroma followed by apple, pear and melon. Jasmine and hazelnut notes combine with an almost honeycomb sweetness.
    • Distiller's Taste: Spice becomes apparent but not overbearing with summer fruits and citrus. Warming mid palate with a fresh mint leaf flavour leading on to a rich creamy mouthfeel.
    • Distiller's Finish: Initially soft, mellow and smooth with a creamy finish. Lingering spice and a dryness as the oat influence becomes evident.
    • Price: 60 Euro (700ml)
    • Rating: Good
    • Scale for Bill's Irish Whiskey Tour (1-5) - Meh, Not Bad, Pretty Good, Good, Very Good