Show Notes #487: The Weekender XCVIII

Posted on by Russ Woodman
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Spin the Random Topic Wheel (Segment 1)

  • The Best Cigar for the Money (top 3)
    • Nica Libre
    • CAO Italia
    • Diesel Unlimited
    • Flor de San Andres
    • 5 Vegas Gold

This Weekend in Hedonism (Segment 2)

  • Cheryl's Recipe Corner!
  • Freezer-Friendly Everything Bagel Biscuit Bombs
  • Description
    • I rarely do breakfast things, so it's time to change that!  I'm a huge fan of pre-made breakfast options... and this is a great item for a "grab and go" breakfast!
  • Ingredients
    • 5 eggs
    • 1 tablespoon butter
    • 3/4 cup shredded Cheddar cheese (3 oz)
    • 1 cup fully cooked original frozen pork sausage crumbles, thawed (from 9.6-oz bag)
    • 1 can (16.3 oz) refrigerated extra large layer refrigerated biscuits (8 count)
    • 1 tablespoon water
    • 1 1/2 teaspoons everything bagel seasoning blend (with sea salt, garlic and onion)
  • Directions
    • Heat oven to 350°F. Line large cookie sheet with cooking parchment paper, or spray with cooking spray. In medium bowl, add 4 of the eggs; beat well with whisk. In 10-inch nonstick skillet, melt butter over medium heat; tilt pan to coat. Pour in beaten eggs; cook 1 1/2 to 2 1/2 minutes, stirring occasionally, until eggs are firm but still moist. Remove from heat; stir in cheese until melted. Add sausage crumbles, and stir mixture well; cool 5 minutes. Separate dough into 8 biscuits; let stand 5 minutes. Gently pull biscuit apart partially, leaving bottom and lower sides intact, forming a deep pocket. Place 1/4 cup egg mixture inside, pressing inside to fit. Gently stretch dough over filling, pressing and firmly sealing around edges of biscuit. Reshape into round, and place on cookie sheet. (Biscuits will be full.) Repeat for remaining biscuits. In small bowl, add remaining egg and the water; beat well with whisk. Brush egg wash mixture on top of each biscuit. Sprinkle tops of biscuits evenly with bagel seasoning. Bake 18 to 22 minutes or until biscuit tops are golden brown and inside mixture is heated through. Serve immediately, or transfer to cooling rack, and refrigerate until cool, about 45 minutes; freeze for later use.
    • To Freeze and Reheat: Wrap each cooled biscuit tightly in plastic wrap and a layer of foil. Transfer to large resealable food-storage freezer bag, and place in freezer. To reheat from frozen, remove one biscuit from storage bag; unwrap completely. Wrap biscuit in paper towel; place on microwavable plate. Microwave on Medium-Low (30%) 1 minute; microwave on High 1 to 1 1/2 minutes or until sandwich is heated through and center is at least 165°F. Let stand 1 minute before serving.
  • Cheryl's Mixed Drink Corner
  • Brown Sugar Old Fashioned
  • Description
    • Russ and I are both fans of Old Fashioned's, and this will add a taste of caramel to your drink... to make it more like fall!
  • Ingredients
    • 1 tsp. packed brown sugar
    • 1 tsp. water
    • 2 dashes Angostura bitters
    • 2 oz. bourbon
    • IceOrange peel, for garnish
    • Cinnamon stick, for garnish
  • Directions
    • Add sugar, water, and bitters to glass. Muddle until sugar is dissolved. Add bourbon and ice and stir to combine. Garnish with an orange peel and cinnamon stick.
  • Maple Old Fashioned
  • Ingredients
    • 2 tsp. maple syrup
    • 1 tsp. water
    • 1 dash bitters
    • 1 orange peel
    • 2 oz. bourbon
    • 1 maraschino cherry, for garnish
  • Directions
    • Combine maple syrup, water and bitters in a glass, stirring until well blended. Add a few blocks of ice and the orange peel, then pour bourbon on top
  • Russ's Drink Corner
  • New Riff Kentucky Straight Rye
  • Description
    • New Riff Distilling’s core Rye whiskey is full-bodied, offering hugely spicy character. Building upon America’s 1897 Bottled-in-Bond Act—already the highest quality standard for aged spirits in the world—New Riff Rye is Bottled In Bond Without Chill Filtration. Featuring a unique mashbill of 95% rye and 5% malted rye, it represents a new riff on our hallowed local Rye whiskey traditions. Aged four years in full-size 53-gallon toasted and charred new oak barrels, there are no shortcuts taken in its traditional production. All New Riff whiskeys are made with the full sour mash Kentucky Regimen; all carry an age statement and are always bottled without chill filtration. Our distillers learned the black arts of the hardest whiskey in the world to make—the famed 95% Rye—under the direct tutelage of the distiller who mastered it in Indiana, Larry Ebersold of Seagram’s. Taking Master Larry’s instruction in hand, we put a riff on it to the tune of adding 5% malted rye, a unique twist that aids in pulling additional flavors out of the rye and adds a touch of the elegance of malted rye.
  • Details
    • Mashbill: 95% rye, 5% malted rye
    • Proof: 100 (50% ABV)
    • Region: Newport, Kentucky 
    • Color: Golden amber
    • Nose: Mint, black pepper, vanilla, lemon zest, oily oak
    • Taste: Cinnamon, vanilla, toffee, rye spice, caramel, toasted oak
    • Finish: Rye spice, vanilla, brown sugar, grassy flavor with hints of anise
    • Price: $50 (750ml)
    • Rating: 89

Segment 3 (Announcements & Feedback)

  • YouTube Comment from Pier Pig
    • Great video, could it work with Lubuntu 16 64?

Segment 4 (New Subscribers, New Supporters & Live Participants)

  • Facebook
    • SatNOGS
  • YouTube
    • David Jaquay
  • Mailing List
    • Paul Sobon
    • Bill, N3AJ
  • Live Chat
    • Bill, N3AJ
    • Tony, K4XSS
    • Don, KB2YSI