Episode #154 Audio (Listen Now)
[audio:https://bsmarchive.info/lhs/mp3/lhs154.mp3]Segment 1 (Amateur Radio)
- What's It Take to Get Hams on the Air? How About a Visit from the Pope
- Decode APRS Packets with an SDR Dongle
- Route 66 Special Event by SMARC Brings Bob Heil to Springfield
Segment 2 (Open Source)
- What is Open Source Pharma (And Why Should You Care?)
- Linux, Comparatively
- Installers
- Desktop Environments, Window Managers
- Finding Software
- Packages Managers and Software Installation
- General Usage (Ease of Use)
- Online Experience (Web Browsing)
- Network Configuration, Peripheral Configuration
- Finding Features
- Gaming
- Hardware Support
- Getting Help
Segment 3 (Linux in the Ham Shack)
- Gary Pearce on Linux in the Ham Shack (HRN 215 @ 58:25)
- See Also: HRN 212
- Windows and Linux Users "Being Honest" about Linux
- Russ's Thoughts
- Matt Williams and Open FOSS Training
Music
- "Young" by Other Noises from the album S.L.A.S.H., courtesy of Jamendo.
- https://www.jamendo.com/en/track/1147539/young
- From: Russia
- Released: August, 2014
- Running Time: 3:13
Segment 4 (Announcements and Feedback)
- 100 Watts and a Wire
- E-mail from Frank Howell, K4FMH
- Russ: I had to say something about the snark: https://k4fmh.com/2015/08/20/no-media-passes-at-the-huntsville-hamfest-sacre-bleu/. I wish Gary would just take a powder, as the 3 Stooges used to say, and stop the individuous comparisons. I listen and like HRN and LiTHS very much. Especially like the new Linux / Ham Radio sectioned format! 73, Frank K4FMH.
Segment 5 (Cheryl's Recipe Corner)
- A chicken version of the famous veal schnitzel, these crusty cutlets are best served with wedges of tart lemon. Add capers and more butter to make a pan sauce for serving, if you desire.. If you can’t find chicken cutlets at the supermarket, simply take 2 skinless, boneless chicken breast halves and slice them in half horizontally before pounding thin. This is great served with mashed potatoes (or pan fried potatoes) and some green beans with onion and bacon mixed in.
- Chicken Schnitzel
- 4 chicken cutlets (about 1 1/2 pounds)
- 1/2 cup flour
- Salt and pepper, to taste
- 2 eggs, lightly beaten
- 1 1/4 cups plain breadcrumbs
- 2 tablespoons olive oil, divided
- 2 tablespoons unsalted butter, divided
- Lemon wedges, for garnish
- Pound the chicken cutlets to 1/8-inch thick. Put the flour in a shallow bowl and season with salt and pepper. Lightly whisk the eggs in a separate shallow bowl and place the breadcrumbs in a third shallow bowl, then season the crumbs with salt. Dredge the chicken in the seasoned flour, shaking off the excess. Then dredge in the egg and then coat it with the breadcrumbs. Place them on a sheet pan lined with parchment or wax paper and chill in the refrigerator for 5 minutes. In a large nonstick or cast iron skillet over medium-high heat, heat 1 tablespoon olive oil and 1 tablespoon butter, whisking them together. Cook the chicken in batches until just cooked through and golden brown on both sides, about 4 to 6 minutes total. Add more oil and butter to the pan between batches. As you go, set chicken aside on a platter lined with paper towel, tented with foil. Serve the chicken with lemon wedges for garnish.
Segment 6 (Social Media Roundup)
- Donations and Subscriptions
- Jeremy Hall
- Scott Pettigrew
- Daryl Owen (NEW)
- Bill Arcand
- Jason Marinaro (NEW)
- Dillon Angle (NEW)
- Michael Connolly
- Facebook
- Olof Abraham
- David Trieu
- Roed Barrera
- Dillon Angle
- Google+
- Seth Dedmon
- HamAndShortwaveRadio
- Twitter
- @podcastnotes
- @dan70_dan
- YouTube
- N/A
- Mailing List
- N/A
- Merchandise Sales
- N/A
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