Hello and welcome to Episode #585 of Linux in the Ham Shack. In this episode, the hosts review the SDR++ fork known as the "Brown" edition. Topics include installation, basic configuration, features and more. Focus is also on special features of the fork including audio filtering, KiwiSDR and WebSDR support and more. Thanks for listening and have a great week.
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.
Our recipe this week comes from the cookbook, Zydeco et pas salè (https://a.co/d/0yGdwOD), with all the fabulous Cajun recipes, that our friend and longtime listener, Hutch (K9KJN) published. He recently told me that I could use any of his recipes in the Recipe corner, so I opened up the cookbook today, closed my eyes and just pointed... and this is the recipe I selected! I'm really happy I did... I love the Tasso he prepares.
Ingredients (Tasso Meat)
1 5-pound pork tenderloin, sliced into ¼-inch-thick rounds
5 cups Worcestershire sauce
5 cups Tasso Seasoning (recipe below)
Ingredients (Tasso Seasoning)
1 cup coarse-ground black pepper
1 cup kosher salt
1 cup cayenne powder
1 cup brown sugar
1-1/2 cups granulated garlic
1 tablespoon allspice
Directions
Marinate the sliced pork tenderloin in Worcestershire sauce overnight. Remove the meat and drain. Combine all tasso seasoning ingredients and place the tasso seasoning onto a large, flat platter and dredge the pork in the seasoning, coating both sides. Layer the pork in a large colander, covering each layer with extra seasoning. Place the colander in a large pan to catch any liquids, cover with aluminum foil and refrigerate for at least 3 days. Preheat a smoker. Remove the meat and place in the preheated smoker. Cook until the tasso reaches an internal temperature of 155 degrees. Makes about 3 pounds of Tasso Note: This makes a jerky like meat. Very spicy, but delicious!
Cheryl's Mixed Drink Corner
Face Off
Description
Bill brought me a lovely bottle of Huckleberry Vodka, from Bozeman Spirits (Bozeman, MT) to Hamvention. I was encouraged, during the last Weekender, that I needed to find a recipe to share with everyone that featured the vodka. Here is what I found (and what I found goes well with the vodka). While I have not found this specific brand on shelves in Missouri, 360 Vodka (based out of Weston, MO) has a Huckleberry Vodka that would be quite tasty this way if you find that on your store shelves.
Ingredients
2 oz Huckleberry Flavored Vodka
1 oz Blue Curacao
3 oz lemonade
Ice
Directions
Add ice, Huckleberry Flavored Vodka, and blue curaçao to a shaker. Shake and strain into a glass with fresh ice. Top with lemonade.
Russ's Drink Corner
Bumbu XO Rum
Description
Bumbu XO is truly a thing of beauty. An aged rum that is smooth, rich and complex. Created from scratch by our master distiller, our XO aged rum is matured in ex-bourbon barrels and selectively finished in white oak sherry casks to achieve a beautifully balanced, endlessly sippable rum. This special release is distilled and aged in Panama, where we created a truly unique – and unquestionably superior – rum. Aromas of toffee, toasted oak, and vanilla give way to orange zest, peppery spice and even a hint of coffee on the palate. A wonderfully engaging rum that encourages repeat visits, Bumbu XO is perfect for traditional rum cocktails – and perhaps even better on its own, neat or with a single ice cube.
Details
Mashbill: 100% cane sugar
Region: Barbados
Proof: 80 (40% ABV)
Color: Medium amber
Nose: Toffee, toasted oak, vanilla, cocoa
Taste: Orange zest, pepper, coffee, dark chocolate
Finish: Medium length with notes of cocoa powder, molasses, sweet oak and pepper
Price: $38 (750ml)
Rating: 93
Segment 3 (Announcements & Feedback)
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