Show Notes #546: Fedora 40 Deep Dive

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Segment 1 (Deep Dive)

  • Fedora 40 Deep Dive

Segment 2 (Announcements & Feedback)

  • AF0SS Nets
    • Probably looking to start up a VHF/Digital and HF net for AF0SS. We are looking for membership and applying for ARRL affiliation before Huntsville. If you want to join, please just e-mail and say you want to join. No cost. No obligation. Please let us know if you are an ARRL member as well. VHF/Digital will be accessible via DMR, YSF, FM (locally), M17, Allstar and Echolink. Once I am in possession of an AMBE transcoder, D-Star will also be included.
  • Comment on Episode #545 from Tom, N4HAI
    • Hoping y'all talk about FD - it's coming up QUICK! I'm putting my station together - PS, K3, cheapo laptop. We're having a dry run this week at the park to make sure networking, etc., all work. Using N3FJP again this year - good stuff. And it's simple, Windows, etc., for the newbies.
  • Comment on Episode #545 from Tom, N4HAI
    • Looking forward to listening to the show tonight - Guessing y'all are doing it tonight? Unrelated: check out my new rig config in the Jeep! I couldn't mount 'em low 'cause of the 6-speed. 73 de N4HHHHHHHHHHAI
  • Comment on Not1MM Installation Video on YouTube from @yoerim360
    • did u test install on debian?
  • Comment on Building Your Ubuntu Ham Shack Computer - Part 4 from @Andre-xu3pq
    • Hi, dot you have a TIP for use on a Icom 7610? i have " sound "   but rig controle i don't know what the select  (USB  ports)
  • E-mail from Tim, KD0UUU, on Episode #545 
    • Just wanted to say, I discovered your podcast this year and I am hooked. Love it! My thoughts on fish, color should never be "off" salmon should have olive green back & top of head, flesh should be salmon orange - tan or brownish is run the other way fast! And if it smells like the carp kill in the spring run off---run! I am pretty sure I have a card from NE4RD also. Thanks Kindly, Tim Jorgenson, KD0UUU.
  • E-mail from David on Episode #518 (Weekender CXVIII)
    • When I studied "Argumentation and Debate" rule one was "If you can't back it up, don't say it". The consensus of your topic "Worst thing about ham radio" was "Old, White Guys". Here's a challenge for you: Pick the computer language of your choice and set up the print string: "We should promote the inclusion of all groups in Amateur Radio EXCEPT <age>, <race>, <sex>. The one thing I hate is to go to a ham event and see too many of those people there."Now make lists for age, race, and sex, pulling variables from any Government form. Cycle through the string to create all possible strings from that string and those variables. Now, read ALL of those strings on your show. Well, all of those strings, except the "Old, White, Guys" one, as you have already done that. Would you feel comfortable slighting any one of those other strings publicly? No? But, as a group "Old, White, Guys" is fair game? Ok, so back that up. Yes, most Hams fall into that group, So, if any other group, age, race, or sex, that ever becomes more successful than it's census percentage would suggest should then become fair game for exclusion and derision as well? At least the next time I am asked to accept the commitment of being a board member of a club or volunteer for any job involving amateur radio I should just reply "No, let the <age><race><sex> do it."

Segment 3 (New Subscribers, New Supporters & Live Participants)

  • Subscribers and Patreons
    • John, KC5NGX
  • Facebook
    • Scott Shelhart
    • Brian Holub
    • Hamdy Abou El Anein
    • Mark Cohen
    • Hermann Sprogies
    • David Sandness
    • Andy Reinhart
    • John Strunck
    • RAM - Repeaters and Technical
    • 24 others...
  • Twitter / X
    • @JayGatsby15
  • YouTube
    • Robert Bronowski
    • Thomas Farmer
    • Brad McDowell
  • Discord
    • David_KE0AZ
    • Chris - M0XRS
    • n30zi
    • SM0KBW
    • Prepper on a Hill
    • Cueindiaz
    • kd0yte
    • Matty
    • Misanthropic
  • Instagram
    • genevievewinters
  • Mastodon
    • @kf6flj
  • Merchandise Sales
    • N/A
  • Mailing List
    • N/A
  • Live Chat
    • Tony, K4XSS
    • Jill, K1TTZ
    • Steve, KJ5T
    • niemandem
    • Ted, WA0EIR

LHS Episode #546: Fedora 40 Deep Dive

Hello and welcome to Episode 546 of Linux in the Ham Shack. In this episode, the hosts take a look at some of the variations of the newly released Fedora 40 distribution. Topics include installation, desktop environments, ease of use, ham radio readiness, quirks and more. A particular focus is the partitioning system and other potential issues. Thanks for listening and have a great week.

73 de The LHS Crew

Show Notes #545: The Weekender CXVII

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Spin the Random Topic Wheel (Segment 1)

  • Sushi for Beginners

This Weekend in Hedonism (Segment 2)

  • Cheryl's Recipe Corner!
  • Baja Grilled Chicken Tacos
  • Description
    • Summer is a great time to fire up the grill and make a tasty dinner... and what's any better than chicken tacos fresh off the grill?
  • Ingredients
    • 1 teaspoon cumin
    • 1 teaspoon dried Mexican oregano
    • 1 teaspoon sazón seasoning*
    • 1 teaspoon garlic powder
    • 1 teaspoon salt
    • 1/4 teaspoon cayenne pepper
    • 1/4 cup fresh lime juice
    • 1 teaspoon olive oil
    • 1 pound skinless, boneless chicken thighs
    • Canola oil cooking spray
    • 1 (10 ounce) package corn tortillas, or as needed
  • Directions
    • Combine cumin, oregano, sazón, garlic powder, salt, and cayenne pepper in a large bowl. Add lime juice and olive oil and stir to make marinade. Add chicken and refrigerate for 30 minutes to 12 hours. Preheat an outdoor grill for medium heat and lightly oil the grate. Grill marinated chicken until no longer pink at the bone and juices run clear, about 8 minutes per side. Transfer to a bowl and shred chicken with forks. Spray canola oil onto tortillas and heat on the grill approximately 45 seconds per side. Transfer to a plate and cover with a paper towel to keep warm. Serve with shredded chicken. Tips: As an alternative to grilling, heat 1 tablespoon of canola or olive oil in a large skillet over medium-high heat. When the oil is hot, add seasoned chicken and sauté until cooked through. Heat tortillas per package directions and serve with chicken and garnishes of your choice. This dish pairs well with a black bean and corn salad. If you don't have Sazon on hand, combine equal parts of ground cumin, ground coriander, garlic powder, and onion powder. This blend will provide a similar flavor profile to Sazon seasoning.
  • Cheryl's Mixed Drink Corner
  • Grilled Grapefruit Paloma Cocktail
  • Description
    • Since you've already got the grill going to make the Baja chicken tacos, here's a fired up twist on a traditional Mexican cocktail. You'll grill the grapefruit and lime to caramelize the fruit and give the juice a subtle smoky edge. Stir it up with tequila or mescal and top with club soda for a refreshing drink that's perfect all summer long.
  • Ingredients
    • 2 limes
    • 1/4 cup white sugar
    • 1 red grapefruit, halved widthwise
    • 1/4 cup kosher salt
    • 1 cup ice cubes, or as needed
    • 4 fluid ounces tequila
    • 2 tablespoons simple syrup, or to taste
    • 4 fluid ounces club soda
  • Directions
    • Preheat an outdoor grill for medium-high heat and lightly oil the grate. Cut limes in half widthwise. Cut 1 half into 3 wheels. Pour sugar into a shallow bowl. Dip lime halves, 2 of the lime wheels, and grapefruit into sugar to coat thoroughly. Place limes and grapefruit cut-side down on the hot grill. Cook, turning lime wheels occasionally, until browned and grill marks form, 5 to 10 minutes. Transfer to a rimmed baking sheet to cool. Rub remaining lime wheel over the rim of 2 highball glasses. Dip rims in kosher salt. Fill glasses with ice. Juice grilled lime halves and grapefruit into a small pitcher. Pour in any juices that accumulated on the baking sheet. Stir in tequila and simple syrup. Divide mixture between glasses and top off with club soda. Garnish with grilled lime wheels. Cook's Note: The limes will cook more quickly than the grapefruit.
  • Russ's Drink Corner
  • Old Pepper Straight Rye Whiskey
  • Description
    • The 'Old Pepper' label was proudly produced by Colonel James E. Pepper during his lifetime and marketed as 'The Oldest and Best Brand of Whiskey made in Kentucky.' Through Col. Pepper's advocacy on behalf of the bourbon industry, it was the first label in Kentucky to be bottled at the distillery, and his invention of the 'signature strip stamp' was later incorporated into the Bottled-in-Bond Act of 1897, assuring consumers of the quality of the whiskey in the bottle. Our label today incorporates historic fonts and designs from the 1880s through the turn of the century, including the signature strip label—once again giving consumers valuable information about where and when the whiskey was made and bottled. This version is a barrel proof single barrel special release.
  • Details
    • Mashbill: 100% rye
    • Region: Lexington, Kentucky, USA
    • Proof: 116 (58.0% ABV)
    • Color: Deep amber
    • Nose: Chocolate, toasted oak, vanilla sweetness, rye grain
    • Taste: Chocolate, peppermint, anise, floral honey, pepper, soft grains, honeysuckle
    • Finish: Long and warm with hints of rye spice, toasted oak, wintergreen and chocolate
    • Price: $65 (750ml)
    • Rating: 89
  • Bill's Whatever Corner

Segment 3 (Announcements & Feedback)

  • N/A

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

  • Live Chat
    • Tony, K4XSS
    • Steve, KJ5T
    • Jill, K1TTZ
    • David, W4DPE
    • niemandem
    • Mike, K6GTE
    • Ted, WA0EIR
    • Danilo
    • Alexander, N7SM

LHS Episode #545: The Weekender CXVII

It's time once again for The Weekender. This is our departure into the world of hedonism, random topic excursions, whimsy and (hopefully) knowledge. Thanks for listening and, if you happen to get a chance, feel free to call us or e-mail and send us some feedback. Tell us how we're doing. We'd love to hear from you.

73 de The LHS Crew