Show Notes #506: The Weekender CIV

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

  • The Best Pizza

This Weekend in Hedonism (Segment 2)

  • Cheryl's Recipe Corner!
  • Mongolian Beef and Noodles
  • Description
    • I am a huge fan of Mongolian beef, and this is a quick way to serve it at home and avoid carry out from your local Asian restaurant
  • Ingredients
    • 12 oz flank steak
    • 1/3 cup soy sauce
    • 3 tablespoons packed brown sugar
    • 1 tablespoon grated fresh gingerroot
    • 2 teaspoons toasted sesame oil
    • 2 cloves garlic, finely chopped
    • 1/2 teaspoon crushed red pepper flakes
    • 2 tablespoons vegetable oil
    • 1 cup carrots, cut into matchsticks
    • 3 green onions, cut into 1-inch long slices on the diagonal
    • 1/2 cup beef flavored broth
    • 1 tablespoon cornstarch
    • 1 tablespoon water
    • 10 oz uncooked wide rice noodles, cooked as directed on package
    • 3 tablespoons thinly sliced green onions
  • Directions
    • Place flank steak in freezer 30 minutes. Cut against the grain into 1/8-inch slices; place in medium bowl. In small bowl, beat soy sauce, brown sugar, gingerroot, sesame oil, garlic and pepper flakes until sugar is dissolved. Add 1/4 cup of the soy sauce mixture to beef; toss to coat. Reserve remaining soy sauce mixture. Cover and refrigerate beef 45 minutes. In 12-inch nonstick skillet, heat 1 tablespoon of the oil over medium-high heat. Add half of the marinated beef, spreading it out into single layer; cook 1 minute on each side until browned. Transfer beef to plate. Add another 1 tablespoon oil to skillet; repeat cooking remaining half of beef. Transfer to plate. Reduce heat to medium. Add carrots; cook and stir about 2 minutes or until they begin to soften. Add 3 green onions cut into 1-inch slices; cook another minute. Add broth to reserved soy sauce mixture. Beat in cornstarch and water with whisk; add to hot skillet. Cook until sauce is boiling and thickened. Add beef and cooked rice noodles; toss to coat with sauce, and heat through. Transfer to serving plate; garnish with 3 tablespoons thinly sliced green onions.
  • Cheryl's Mixed Drink Corner
  • Asian Summer
  • Description
    • How about a fresh cocktail with an Asian twist?
  • Ingredients
    • 1 1/2 oz Orange flavored Vodka
    • 1/2 oz Amaretto
    • 1/2 oz Simple Syrup
    • 3/4 oz Fresh Lime Juice
    • 1 tsp Sesame Oil
    • Pinch of Ground Ginger
    • 1 tsp Sugar
    • Star Anise
  • Directions
    • Using your finger, rub the outside edge of a martini cocktail glass with sesame oil then roll in sugar to coat rim. Fill a cocktail shaker with ice. Add Orange Flavored Vodka, Amaretto, simple syrup, lime juice and ginger. Shake vigorously and strain into chilled martini cocktail glass. Grate a pinch of star anise over the top and then drop pod in glass for garnish.
  • Russ's Drink Corner
  • Calumet Farm 16 KSBW "Single Rack Black - Citation"
  • Description
    • Calumet Farm 16 Year Old Bourbon Whiskey is the newest offering from our stables of the Single Rack Black premium bourbon line. Its bold tastes and flavors are matched perfectly well with a balanced finish. As a tribute to one of the greatest thoroughbreds in racing history, this bourbon represents the dedication and patience it takes to create a champion. This expression of the Calumet Farm Bourbon family is our most aged and highest proof to date. It is Non-Chill Filtered for added depth of character and color.
  • Details
    • Mashbill: 74% corn, 18% rye, 8% malted barley
    • Proof: 106 (53 %ABV)
    • Region: Bowling Green, Kentucky
    • Color: Deep mahogany with dark red shadows and golden highlights
    • Nose: Woody char, smoke, almonds, fresh-cut hay, citrus, orange, cherry, light floral notes
    • Taste: Oak tannins, rye, baking spices, cherry, dark fruit, bread, toffee, corn meal
    • Finish: Notes of toasted grains, sugar coated nuts, oak
    • Price: $150 (750ml)
    • Rating: 94
  • Bill's Whatever Corner
  • RY3 Whiskey - Cask Strength Rum Cask Finish
    • The blend of three whiskies (American and Canadian rye), three mash bills and three age statements add up to RY3, a sumptuous and heavenly honeycombed mouthful of peach nectar and maple bran. White pepper punctuates an otherwise seamless coat of orange peel, vanilla musk, and cigar leaf. At 100 proof, it shines.
    • Proof: 117.2 (58.6% ABV)
    • Private Reserve Barrel Select - PR#004 Bottle 115

Segment 3 (Announcements & Feedback)

  • Linux in the Ham Shack @ LinuxFest Northwest 2023
    • NE4RD will be presenting a session at LFNW on our favorite topic in October 2023.  LFNW runs from October 20-22 2023 in Bellingham, WA at the Bellingham Technical College.

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

  • Subscribers and Patreons
    • Victoria, K8VSY
  • Facebook
    • Matthew Raines
  • Mastodon
    • Dom, HB9HLI
    • Manuel, DD6ZJ
    • Tavas, KD9NSC
    • Adam, K3CAN
  • YouTube
    • Al Rubio
  • Discord
    • N5CZ_Randy
    • W1LTE - Chris
  • Live Chat
    • Darren, VK6EK
    • Ted, WA0EIR
    • Don, KC9ZMY