Hello and welcome to Episode #594 of Linux in the Ham Shack. In this episode, the hosts discuss the popular Arch-based distribution known as CachyOS. Topics include features, download and installation steps, initial configuration options, software addition and customization, performance improvements, benefits and much more. Thanks for listening and have a great week.
CachyOS is designed to deliver lightning-fast speeds and stability, ensuring a smooth and enjoyable computing experience every time you use it. Whether you're a seasoned Linux user or just starting out, CachyOS is the ideal choice for those looking for a powerful, customizable and blazingly fast operating system.
From doctorsocrates4413: seems very fat and bloated at 32gb.!...is this just not emulators running on mx linux.?...i shall pass.
From cbm_doomworld: oh nice now I kind of want to look for more videoes about sdr, packet and sstv on linux
From raulmures1389: I am really happy the COS Vision project has finally been continued since I had the old version 9 installed in 2012 to an old laptop and it was working pretty fine. Just downloaded the grand image about 37.81GB and next I will create an installation USB stick with Rufus to bring that OS to a mini desktop PC mounted to my 42 inch monitor using as TV. Let the games begin....!
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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.
Russ fell in love with this dish at a nearby Irish Pub, and I decided to recreate it at home (nearby=150 miles each way). I fixed it for dinner last week, and I think he decided that we might not have to make that 300 mile drive.
Ingredients (Filling)
3 tbsp unsalted butter
8oz portabella mushrooms, chopped
1 bunch green onions, washed thoroughly and thinly sliced (white and light green parts only)
2 cloves garlic, minced
1/2 cup dry white wine
1/4 cup all-purpose flour
1-1/2 cups seafood stock (or clam juice)
1 cup heavy cream
1 tsp Old Bay seasoning
1/2 tsp kosher salt
1/2 tsp black pepper
1/2 lb raw shrimp, peeled, deveined, and cut into 1-inch pieces
1/2 lb raw bay scallops
1/2 lb cod fillets, cut into 1 inch pieces
Ingredients (Phyllo Crust)
4 tbsp unsalted butter, melted, or butter-flavored cooking spray
Directions
Sauté the aromatics: Melt the butter in a large skillet or saucepan over medium heat. Add the chopped mushrooms and cook until softened, approximately 5 minutes. Add sliced green onions and cook until softened, about 2 minutes. Stir in the garlic and cook for another minute until fragrant. Make the sauce: Pour in the wine or sherry and deglaze the pan, scraping up any brown bits. Sprinkle the flour over the vegetables and stir continuously for about 2 minutes to create a roux. Slowly whisk in the seafood stock and heavy cream until the mixture is smooth. Bring to a simmer and cook for a few minutes until thickened. Add the seafood: Stir in the Old Bay, salt, and pepper. Remove the pan from the heat and stir in the shrimp, scallops and cod. Gently combine the filling until the seafood is evenly distributed. Assemble the pie: Pour the filling into a 9-inch pie dish or a 2-quart baking dish. Preheat your oven to 375°F (190°C).
Prepare the phyllo: Lay out the thawed phyllo sheets on a flat surface and cover them with a slightly damp towel to prevent them from drying out. Create the crust: Take one phyllo sheet, brush it lightly with melted butter or spray with cooking spray, and place it over the filling. Crumple or fold the edges to create a rustic, ridged texture around the sides of the dish. Repeat with the remaining phyllo sheets, lightly brushing each layer with butter as you go. Bake the pot pie: Bake for 30–35 minutes, or until the phyllo crust is golden brown and the filling is hot and bubbly. Rest and serve: Let the pot pie stand for 10–15 minutes before serving to allow the filling to set. Serve hot.
Cheryl's Mixed Drink Corner
Shamrocked
Ingredients
1.5 oz Midori Liqueur
1 oz. Irish Whiskey
.5 oz Irish Crème
Directions
Shake and strain over ice into a double old fashioned glass. Top with whipped cream and fresh mint garnish.
Russ's Drink Corner
AnCnoc 12 Single Malt Scotch
Description
The anCnoc 12 Years Old is renowned the world over. Known as a must-have in any whisky drinker’s collection, it’s light and yet complex. Smooth and approachable, with each twist and turn delivering a surprise, this is a dram that has something for everyone. Our flagship single malt is the perfect starting point for those beginning their exploration of whisky.
A perfect glass of whiskey begins with the grain. Through mashing, fermenting and distilling, our distillers pay expert attention to detail. Sometimes, the barrel itself adds something special. When great whiskey meets great wood, that deserves to be shared as is. Single barrel, cask strength, Distiller’s Select. A hand-chosen barrel from us to you. A Headframe Tasting Room exclusive.
Nose: Vanilla, oak
Palate: Subtle, rich notes that unlock different flavors in each sip
Proprietary blend of corn, rye and wheat
2023 – Bronze, International Wine and Spirits Competition
Segment 3 (Announcements & Feedback)
YouTube Comment on Commodore OS Vison 3 Videom from @radpet7
How long does it take to "update all"?
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