Segment 1 (Deep Dive)

• Linux Networking on the Command Line

• Network Configuration
  • nmcli - command-line tool for controlling NetworkManager
  • netplan - YAML network configuration abstraction for various backends
  • net-tools
  • arp - ip neighbor
  • ifconfig - ip address, ip link
  • netstat - ss
  • route - ip route
  • ip (link, neighbor, netconf) 

• Firewall Configuration
  • ferm - firewall rule parser (iptables, autostart)

• Other Tools
  • ping - send ICMP ECHO_REQUEST to network hosts (-f flag)
  • traceroute - print the route packets trace to network host
  • tcpdump - a data-network packet analyzer
  • tshark - akin to tcpdump
  • nmap - network exploration tool and port scanner
  • iftop - display bandwidth usage on an interface by host
  • nslookup - query Internet name servers interactively
  • dig - better(?) alternative to nslookup
  • whois 

Segment 2 (Announcements & Feedback)

• YouTube Comment from DemDev

Segment 3 (New Subscribers, New Supporters & Live Participants)

• Facebook
  • Renan Cysneiros
  • Mohd Akbar Ahmad
  • Vander Sun
  • Rodolfo Tagliaferri
  • Joe Michael
  • James Varnes
  • Thomas Clark
  • Capecuatro Seode
  • John Johnson
  • Carlos Silva
  • Dee Man
  • Valery Gribincea
  • William Haggard

• Twitter
  • @JackeyThomas

• YouTube
  • Zukatuga

• Discord
  • KF0KEP
  • J. Eric
  • M0KVI
  • projectnexus
  • kt4kb-Jon
  • digitalbeat
  • KD2WLL
  • seltaeb112
  • jasmin

Spin the Random Topic Wheel (Segment 1)

• Single Board Computers Other Than the Raspberry Pi

This Weekend in Hedonism (Segment 2)

• Cheryl's Recipe Corner!

• Cheesy Lemon Chicken Pasta

• Description
  • Pecorino Romano and Parmesan give cheesy flavor to this easy lemon-chicken pasta dish that's sure to please the whole family!

• Ingredients
  • 1 (16 ounce) package linguine pasta
  • 1 cup frozen peas
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 1 (8 ounce) package button mushrooms, sliced
  • 1/2 cup diced onion
  • 1 pound skinless, boneless chicken breasts, cut into 1-inch chunks
  • kosher salt and ground black pepper to taste
  • 1/2 (8 ounce) package reduced-fat cream cheese, cubed and softened
  • 1/4 cup fresh lemon juice
  • 2 teaspoons lemon zest
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup grated Pecorino Romano cheese
  • 1/4 cup chopped flat-leaf (Italian) parsley

• Directions
  • Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes, adding frozen peas during the last 2 minutes of cooking time. Drain pasta and peas, reserving 1 cup cooking liquid. While the pasta is cooking, heat butter and olive oil in a large skillet over medium-high heat. Add mushrooms and onion; cook until mushrooms are brown, 5 to 7 minutes. Season chicken with salt and pepper. Cook in the same skillet over medium-high heat until browned and no longer pink, 7 to 10 minutes. Add the mushrooms back to the skillet. Add cream cheese, lemon juice, and lemon zest; stir until cream cheese is melted. Remove from heat. Fold in Parmesan and Pecorino Romano cheeses, then parsley. Toss with pasta and peas, adding reserved cooking liquid as necessary to make a sauce.

• Cheryl's Mixed Drink Corner

• Scorpion Bowl

• Description
  • A scorpion bowl is a mouthwatering, punch-like cocktail typically found in Chinese restaurants. It goes great with Chinese and Polynesian food.

• Ingredients
  • 3 cups crushed ice
  • 10 fluid ounces pineapple juice
  • 8 fluid ounces fresh orange juice
  • 3 fluid ounces fresh lemon juice
  • 2 fluid ounces gin
  • 2 fluid ounces 151 proof rum
  • 2 fluid ounces light rum
  • 2 fluid ounces vodka
  • 2 fluid ounces grenadine syrup
  • 1 fluid ounce dark rum
  • 8 maraschino cherries
  • 4 pineapple chunks

• Directions (Cocktail)
  • Fill a large pitcher with crushed ice. Pour pineapple juice, orange juice, lemon juice, gin, 151-proof rum, light rum, vodka, grenadine, and dark rum over ice; stir well. Pour into a large, decorative cocktail glass. Garnish with cherries, pineapple and straws. Makes 4 drinks.

• Russ's Drink Corner

• Rabbit Hole Cavehill KSBW

• Description
  • Louisville, Kentucky, is the home of American Distillation. In the twilight of its history, farmers of French and English descent bubbled mixtures of yeast, water and corn in handmade stills to make a new spirit: American Whiskey. Some of these pioneers took inspiration from French Brandy and aged their distillate in charred oak barrels creating what we know as bourbon today. Developing our super-premium whiskey takes time. We slowly toast our barrels over a wood-fired flame before charring, a process that takes up to 20 minutes per barrel. Toasting coaxes sugars from deep in the wood which mingle with the distillate during the aging process, giving our whiskeys unparalleled complexity and flavor. Cavehill is a testament to modern whiskey making. This bourbon gives you an array of flavors due to our signature four-grain mash of corn, malted barley, honey malted barley and malted wheat. It's a love letter to our forefathers, showing not only how far American Whiskey has come but how it continues to grow.

• Details
  • Mashbill: 70% corn, 10% malted wheat, 10% malted barley, 10% honey malted barley
  • Proof: 95 (47.5% ABV)
  • Region: Louisville, Kentucky
  • Color: Dark gold
  • Nose: Baking spice, bananas, cream, fresh apples, strawberry, cinnamon, baked bread
  • Taste: Honey, mint, orange, cereal grain, mild oak, agave
  • Finish: Vanilla, custard, light pepper, toasted oak, hint of smoke
  • Price: $60 (750ml)
  • Rating: 92

Segment 3 (Announcements & Feedback)

• Comment on Episode #480 from Jonas

Segment 4 (New Subscribers, New Supporters & Live Participants)

• Facebook
  • Paulo Joao
  • Eduardo Somoana
  • Cas Holland
  • Benhur Ebersol Godinho
  • Steven Allen
  • Joseph Hill

• Twitter
  • @kc5cnt
  • @SeatMech

• YouTube
  • Zukatago

• Live Chat
  • Steve, KJ5T
  • Dan, KB6NU