Show Notes #330: The Weekender XLIII

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

  • Contests
  • Contests Next Weekend
  • State QSO Party Challenges
    • Idaho
    • Oklahoma
  • Special Events
  • Announcements
    • Hamvention 2020 Campaign
    • Coffee Give-a-way and Store Purchases
  • LHS Ham Radio Challenge
    • Donate to our Hamvention 2020 campaign

This Weekend in Open Source (Segment 2)

  • Distros to Try
  • Events
  • LHS Open Source Challenge
    • Donate to our Hamvention 2020 campaign

This Weekend in Hedonism (Segment 3)

  • Cheryl's Recipe Corner!
  • Crab Bombs
  • Description
    • A few weeks ago I pulled a recipe out of my "gotta make this" file and tried it out. Russ loved it. Last night, it was requested again. A little time consuming, but worth it!
  • Ingredients
    • 2 avocados
    • 8 oz crab meat (imitation works just fine)
    • 1/2 cup mayonnaise
    • 2 tbsp Sriracha
    • 1/2 tsp lemon juice
    • 1/4 tsp salt
    • 2 cups flour
    • 4 eggs + 1/2 cup water (egg wash)
    • 4 cups vegetable oil
    • Panko 
  • Directions
    • Cut avocados in half, lengthwise. Discard seed and remove skin. Keep avocado intact and place in freezer while prepping. Combine crab, mayo, Sriracha, lemon juice and salt and mix well to incorporate. Place 2 oz of crab mix into hollowed-out half avocado. Mix should be formed as the other half of the avocado. Repeat with other 3 halves of avocado and place in freezer. Set up a breading station using the flour, egg wash, and panko. In that order, bread each bomb. Completely cover bomb with flour, but knock off excess. Then do the same with the egg wash and finally the panko. You may hold these for up to 3 days. In a 2-quart pot, heat oil to 350 degrees. Fry bombs for 3-4 minutes on each side until golden brown. Drain on paper towel and cut in half. Plate and enjoy drizzled with sauces. We drizzled Eel sauce, spicy mayo, Wasabi mayo and a lemon-pepper mayo sauce.
  • Russ's Drink Corner
  • Wild Turkey 101 Kentucky Straight Bourbon
  • Description
    • Wild Turkey is distilled at a low proof in order to help embody all of the barrel flavors during aging. It comes out of the barrel at around 109 proof, needing only slight dilution before being bottled at 101 proof. Wild Turkey is aged in #4 char barrels which helps create the company’s flavor profile and deep color. Wild Turkey Master Distiller Jimmy Russell is the longest-tenured active master distiller in the world with a career spanning 60 years. 
  • Details
    • Mashbill: 75% corn, 13% rye, 12% malted barley
    • ABV: 50.5% (101 Proof)
    • Region: Lawrenceburg, Kentucky, United States
    • Color: Medium amber
    • Nose: Toffee with a strong alcohol nose, vanilla, butterscotch, rye spice and toasted oak
    • Taste: Vanilla, oak, spice, cinnamon, hint of maple and an underlying char
    • Finish: Medium in length, fairly dry with heavy rye spice, pepper and oak
    • Price: $22 (750ml)
    • Rating: 89
  • Bill's Whatever Corner
  • Harvest IPA
    • Red Lodge Ales
    • 6.4 % 60 IBU