Author: Russ Woodman

LHS Episode #197: Dark Star

Posted on by Russ Woodman

In Episode 197 of Linux in the Ham Shack, the hosts discuss the influx of Chinese ham radio equipment and its effect on the hobby, Elmering, the solar eclipse (of course), project maintainers in open source, systemd, CloudLog, a GitHub dive (again) and much more. We also have an interview with Brian, N4AE, on youth in the hobby. We also address our upcoming hiatus from October 2, 2017 to January 8, 2018. Please send us feedback on what you'd like to see in the show as we retool it for a new round of 100 episodes.

73 de The LHS Crew

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LHS Episode #197: Dark Star

Posted on by Russ Woodman

In Episode 197 of Linux in the Ham Shack, the hosts discuss the influx of Chinese ham radio equipment and its effect on the hobby, Elmering, the solar eclipse (of course), project maintainers in open source, systemd, CloudLog, a GitHub dive (again) and much more. We also have an interview with Brian, N4AE, on youth in the hobby. We also address our upcoming hiatus from October 2, 2017 to January 8, 2018. Please send us feedback on what you'd like to see in the show as we retool it for a new round of 100 episodes.

73 de The LHS Crew

Show Notes #197: Dark Star

Posted on by Russ Woodman
Listen Now
[audio:https://bsmarchive.info/lhs/mp3/lhs197.mp3]
Segment 1 (Amateur Radio)
  • Northern California DX Club Launching Initiative to Get Newcomers On HF
  • Ham Radio Operators Use Eclipse for Ionosphere Experiment
Segment 2 (Open Source)
  • 10 Advantages of Open Source for the Enterprise
  • Wanted:  GNU Project Maintainers
  • Startup finished in 3.547s (kernel) + 13.884s (userspace) = 17.431s
Segment 3 (Linux in the Ham Shack)
Music
  • "Plantin' Seeds" by Jason Kinney from the album Jason Kinney, courtesy of Jason Kinney.
Segment 4 (Announcements and Feedback)
  • After Episode #200 on October 2, 2017, Linux in the Ham Shack will be taking a break. The next recording will be on January 8, 2018. During that time, we will be retooling the show. We have already started planning what will be different and what will be the same. Please send us your feedback and let us know how you feel about the show, what you'd like to keep and what you'd like to see changed. All suggestions and constructive criticisms are welcome.  Send your message via phone, email, Facebook, Google+, Twitter... we'll monitor all places for your input!
Segment 5 (Cheryl's Recipe Corner)
  • Lemonada Shake Up
  • Description
    • It is fair time in the US... state fairs, county fairs, regional fares, etc.  SO, I decided to share a few recipes of food that you'll find at fairs in the Midwest.  This is our last episode of fair food, and this time it isLemonade Shake-Ups and Sausage, Pepper and Onion Sandwiches - Russ doesn't like either one, so you'll have to take MY word on the fact that they're yummy!
  • Ingredients
    • 2 cups water
    • 2 cups sugar
    • 3/4 cup fresh-squeezed lemon juice (6 to 8 lemons)
  • Directions
    • In a medium saucepan over medium-high heat, bring water and sugar to a boil. Continue cooking 5 minutes, or until sugar is completely dissolved, stirring occasionally. Remove from heat and stir in lemon juice. Place in refrigerator to chill until ready to serve. When ready to serve, place 1/2 cup lemon syrup in a plastic drink shaker or 1-quart jar. Add equal amounts of cold water and ice as well as a lemon wedge, cover tightly, and shake vigorously 1 to 2 minutes. Pour into tall glasses over additional ice, garnish with lemon slices, and enjoy!
  • Sausage, Pepper and Onion Sandwiches
  • Ingredients
    • 1/4 cup vegetable oil
    • 2 green bell peppers, cut into 1/2-inch strips
    • 2 red bell peppers, cut into 1/2-inch strips
    • 1 large onion, cut into 1/4-inch slices
    • 1/2 teaspoon salt
    • 1 pound hot Italian rope sausage, cut into 2-inch lengths
    • 1/4 cup beer (optional)
    • 4 hoagie rolls, split
  • Directions
    • In a large skillet over medium heat, heat oil until hot but not smoking. Add peppers, onion, and salt; cook 10 minutes, stirring occasionally. Add sausage and beer, if desired, and cook 10 to 15 more minutes, or until sausage is no longer pink in center, stirring occasionally. Evenly divide mixture onto hoagie rolls and serve immediately. If you want these a bit saucier, feel free to top each sandwich with 1/4 cup spaghetti sauce -- just don't forget the napkins!
Segment 6 (Russ's Whiskey Corner)
  • Bowmore 12
    • ABV: 40% (80 Proof)
    • Region: Islay
    • Color: Deep honey caramel
    • Nose: Smoke, sea air, brine, barn hay, orange zest, subtle floral notes 
    • Taste: Sweet smoke, vanilla, honey, citrus, peat, sea salt, black pepper, lingering floral notes
    • Cost: $45 (750ml)
    • Rating: 91
Segment 7 (Social Media Roundup)
  • Facebook
    • Fred Buttner
  • Twitter
    • @ValGor55
    • @kaktis
    • @nicokaagman
    • @bb_pedromartins
    • @InfoSecHotSpot
    • @Valamear
  • Mailing List
    • Gary H.
    • KA8HDE

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Show Notes #196: What’s Old Is New Again

Posted on by Russ Woodman
Listen Now
[audio:https://bsmarchive.info/lhs/mp3/lhs196.mp3]
Segment 1 (Amateur Radio)
Segment 2 (Open Source)
  • Patent Troll Loses Court Battle Over "Podcast" Patent
  • 7 Mistakes You're Probably Making
  • The Krita Foundation is having trouble with the Dutch tax authorities
  • The Solus Project to Become a Real Company
Segment 3 (Linux in the Ham Shack)
Music
  • "Give Yourself Over (Goldilocks vs. Synth Girl Remix) by John Brown's Body from the album, courtesy of 
Segment 4 (Announcements and Feedback)
  • Crickets from N1MM
  • E-mail from Gene, BX8AAD
Segment 5 (Cheryl's Recipe Corner)
  • Funnel Cakes
  • Ingredients
    • 2 2/3 cups all-purpose flour
    • 1/4 cup granulated sugar
    • 2 teaspoons baking soda
    • 1 teaspoon baking powder
    • 1/2 teaspoon salt
    • 2 eggs
    • 2 cups milk
    • 1/2 teaspoon vanilla extract
    • Oil for frying
    • Confectioners' sugar for sprinkling
  • Directions
    • In a large bowl, combine flour, sugar, baking soda, baking powder, and salt; mix well. In a medium bowl, beat eggs, milk, and vanilla until well blended. Add to flour mixture and beat until smooth. In a medium saucepan over medium-high heat, heat 1-inch of oil until hot. Holding a finger over bottom of a funnel with a 5/8-inch opening, pour 1/2 cup of batter into funnel. Drizzle batter into hot oil, swirling it in circles from center outward. Fry until golden, turning once. Drain on paper towels and sprinkle with confectioners' sugar. Repeat until all batter is used. Serve warm. Note: Use the batter right away, or it will thicken too much to pass easily through the funnel! If it does get too thick, you can add a little milk to thin it out.
  • Caramel Corn
  • Ingredients
    • 10 cups popped plain popcorn
    • 1 cup light brown sugar
    • 1/2 cup (1 stick) butter
    • 1/3 cup light corn syrup
    • 1/8 teaspoon cream of tartar
    • 1/2 teaspoon salt
    • 1/2 teaspoon baking soda
  • Directions
    • Preheat oven to 250 degrees F. Place popcorn in a large bowl and set aside. In a medium saucepan over medium-high heat, bring brown sugar, butter, corn syrup, cream of tartar, and salt to a boil. Continue to cook 5 minutes, stirring constantly. Remove from heat and stir in baking soda. Immediately pour mixture over popcorn and stir until evenly coated, then spoon onto baking sheet. Bake 30 minutes, stir, and continue cooking 30 more minutes. Allow to cool, then break apart and store in an airtight container.
Segment 6 (Russ's Whiskey Corner)
  • Laphroaig 10 (Cask Strength)
    • ABV: Variable 56.5% (113 Proof)
    • Region: Islay
    • Color: Golden honey
    • Nose: Peat, seaweed, smoke, brine, vanilla
    • Taste: Peat, smoke, bread dough, malt, vanilla, honey, smoked meat, ripe pear (baking spice, citrus after adding water)
    • Cost: $65-80 (750ml)
    • Rating: 94
Segment 7 (Social Media Roundup)
  • Facebook
    • Lucas Gil
  • Google+
    • Christopher Rowan
    • Andrew Stephens
    • Michael Bridak
  • Twitter
    • @Hualet
    • @WilliamLarge
    • @barryswat
    • @philshapiro
    • @mbridak
    • @kd0ijp
    • @vo1pwf
    • @interglossa
    • @M0GLJ
    • @ve6sar
    • @HamRadioFun2017
    • @n6ite

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LHS Episode #196: What’s Old Is New Again

Posted on by Russ Woodman

Welcome, everyone, to another very late episode of Linux in the Ham Shack. This time around, our topics include the ARRL, the ARRL, the ARRL, patent trolls, tax evasion, Solus, PyQSO, operational best practices, the N1MM logger, peat, peat and peat. We hope you enjoy this and all of our episodes and we look forward to your feedback.

73 de The LHS Crew

Podcast: Play in new window | Download