Author: Russ Woodman

Show Notes #159: Digital Mode Interfaces

Posted on by Russ Woodman

Listen Now

[audio:https://lhspodcast.info/lhs/mp3/lhs159.mp3]

Segment 1 (Amateur Radio)

Segment 2 (Open Source)

Segment 3 (Linux in the Ham Shack)

  • Ham Radio PC Interfaces

Music

Segment 4 (Announcements and Feedback)

  • Google Plus Post from John McGrath, KF6EFG
    • I went out to the site to follow the link to LiHaLo and noticed that the show is boasting that is has only 3% more badgers. Unfortunately, this falls below my threshold for badger related material, and I will have to stop listening until the podcast/site exceeds the 4% badger limit. Happy New Year! Great show regarding SCaLE this week. Keep up the good work! 73's, KF6EFG.
  • Comment on Episode #155 from Scott Pettigrew, N8VSI
    • Does anyone know where plans can be found for a "Lollipop" node, as Frank talked about in this episode?

Segment 5 (Cheryl's Recipe Corner)

  • Parmesan Crusted Chicken
  • Description
    • Parmesan-crusted chicken a golden, cheesy delight! This recipe can be made with different types of dressing so that it tastes slightly different each time.
  • Ingredients
    • 1 cup Russian dressing (see Options)
    • 2 1/2 cups crispy rice cereal, coarsely crushed
    • 1 cup grated Parmesan cheese
    • 6 boneless, skinless chicken breast halves (1-1/2 to 2 pounds total)
    • 2 tablespoons butter, melted
  • Directions
    • Preheat oven to 350 degree F. Coat a baking sheet with nonstick cooking spray. Place the dressing in a shallow dish. In another shallow dish, combine the crushed cereal and Parmesan cheese; mix well. Dip the chicken in the dressing then in the cereal mixture, coating completely. Place on the baking sheet. Drizzle the butter over the chicken and bake 20 to 25 minutes, or until no pink remains in the chicken.
  • Options
    • If Russian dressing isn't your preferred flavor, you can use any type of creamy dressing like ranch or sweet-and-spicy French.

Segment 6 (Social Media Roundup)

  • Facebook
    • Phil Beltz
    • Andrew Stephens
    • Ron Moniuk
    • Felix Loya III
    • John McDonnell
    • Eduardo Felipe Meert
    • Chuck Davis
    • Chris Boone
    • Lance Richens
    • Venelin Shehov
  • Donations and Subscriptions
    • Dillon Angle
    • Ronald Nesler
  • Twitter
    • @steencj
    • @socialhams
    • @hridaybala
    • @APRSpro
    • @Scott_WZ0W
    • @GVMARC_PIO
  • Mailing List
    • Mark Gillam
  • Merchandise Sales
    • Darren King

Podcast: Play in new window | Download

LHS Episode #159: Digital Mode Interfaces

Posted on by Russ Woodman

slusbHello, dear listeners! Thank you for tuning into another episode of Linux in the Ham Shack. In this week's episode, your hosts discuss a variety of topics from 600-meter operation to Linux in cars to Star Wars. Our featured segment tonight is a look at PC-to-radio interfaces for digital mode communication. Thanks for tuning into, and hope to see you next time.

73 de The LHS Team

Podcast: Play in new window | Download

Show Notes #158: Tipping the SCaLE

Posted on by Russ Woodman

Listen Now

[audio:https://bsmarchive.info/lhs/mp3/lhs158.mp3]

Segment 1 (Amateur Radio) & Segment 2 (Open Source)

Segment 3 (Linux in the Ham Shack)

Segment 4 (Announcements and Feedback)

  • Comment on Episode #156 from Johnny, N4JEK

Segment 5 (Cheryl's Recipe Corner)

  • Roasted Broccoli
  • Tonight I am sharing with you my recipe for roasted broccoli. I have never been a broccoli fan, whereas Russ loves it... and I think this was the recipe that helped convince me that broccoli IS okay to eat. We prepared this for our Thanksgiving Day dinner, attended by several friends, that we hosted, and everyone raved about how delicious it was. The recipe also works well using brussels sprouts or asparagus! You can use fresh or frozen broccoli - we have used both with excellent results. It isn't a pretty dish, but it is very yummy!
  • Ingredients
    • 2 heads broccoli, separated into florets (or 1 pound frozen broccoli)
    • 2 teaspoons extra-virgin olive oil
    • 1/2 teaspoon sea salt
    • 1/2 teaspoon ground black pepper
    • 1 clove garlic, minced
    • Sprinkle of crushed red pepper (optional)
    • 1/2 teaspoon lemon juice
    • Shredded parmesan cheese
  • Directions
    • Preheat the oven to 400 degrees F (200 degrees C). In a large bowl (a Ziploc bag works well for this), toss broccoli florets with the extra virgin olive oil, sea salt, pepper and garlic (and red pepper, optionally). Spread the broccoli out in an even layer on a baking sheet. Bake in the preheated oven until florets are tender enough to pierce the stems with a fork, 15 to 20 minutes. Remove and transfer to a serving platter. Squeeze lemon juice liberally over the broccoli, then sprinkle on Parmesan cheese before serving.

Segment 6 (Social Media Roundup)

  • Donations and Subscriptions
    • Ben Schram
    • Dillon Angle
    • Jeremy Hall
    • Scott Pettigrew
  • Facebook
    • David Metcalf
    • Bob Johnson
    • Ricky Straub
    • Rich Lawrence
  • Google+
    • Talon Smart
  • Twitter
    • @HamShackPhotos
    • @monsterb
    • @Richard_KG5DDX
    • @HamTomF
    • @pvan_van
    • @qrptransceiver
    • @signingmat
    • @amateurradioguy

Podcast: Play in new window | Download

LHS Episode #158: Tipping the SCaLE

Posted on by Russ Woodman

scale1Today we have a special episode of Linux in the Ham Shack in which your hosts interview two of the volunteer coordinators for the Southern California Linux Expo, Hriday "Bala" Balachandran and Stewart Sheldon. Both of them are amateur radio operators and play key roles in making SCaLE one of the largest and most successful Open Source conferences in the world. We talk with them about their new amateur radio focus for 2016, the conference program, technology and many other topics. It's a lot of fun and highly educational, so don't miss this one.

73 de The LHS Crew