Probably looking to start up a VHF/Digital and HF net for AF0SS. We are looking for membership and applying for ARRL affiliation before Huntsville. If you want to join, please just e-mail info@lhspodcast.info and say you want to join. No cost. No obligation. Please let us know if you are an ARRL member as well. VHF/Digital will be accessible via DMR, YSF, FM (locally), M17, Allstar and Echolink. Once I am in possession of an AMBE transcoder, D-Star will also be included.
Mastodon Message from Winston, KD2WLL
Enjoyed the deep dive up until about 45 minutes or so in when your audio started breaking up - started to recover and then breaking up again. You mentioned something about Open Source radio club - sounds good I havent heard you talk about it before so maybe elaborate in a later episode? Thanks!
Segment 3 (New Subscribers, New Supporters & Live Participants)
Summertime is peach time, and these are great little dessert bites!
Ingredients
1 generous cup cubed fresh peach (about 1 very large, or 2 small peaches)
2 tablespoons white sugar
1/8 teaspoon vanilla extract
1 pinch ground nutmeg
1 pinch ground cinnamon
1 tablespoon panko breadcrumbs
1/2 cup self-rising flour
Ingredients (Bourbon Simple Syrup)
1/4 cup white sugar
2 tablespoons water
1 tablespoon Bourbon whiskey
Directions
Add cubed peaches to a bowl and toss well with 2 tablespoons sugar. Coverand let sit at room temperature for 30 minutes. Peaches will release their juice and a syrup will form at the bottom of the bowl. Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Stir vanilla extract, nutmeg, cinnamon, and panko breadcrumbs into peaches. Add self-rising flour and stir until batter is no longer dry or sticky but fully moistened, about 1 minute. Rest batter for 3 to 5 minutes before frying. Transfer 6 heaping spoonfuls of batter into the hot oil, and fry for 90 seconds. Carefully tip fritters over to the other side and fry 90 seconds more. Flip again, and cook 1 minute more. Remove to cool on a rack until just barely warm. To make Bourbon syrup, combine 1/4 cup sugar, water, and Bourbon in a small saucepan. Bring to a boil over medium heat, stirring occasionally. Boil for 1 minute, and remove from heat. Cool to room temperature. (You can make syrup ahead and refrigerate until needed. This is a very light syrup, so if you want something a little thicker you can boil for an extra minute.) Serve fritters with vanilla ice cream and Bourbon syrup. Notes: You can use frozen or canned peaches if fresh peaches aren't available. If using frozen peaches, thaw and drain very well and chop before sugaring. If using canned peaches, skip the sugar and just add a few tablespoons of the syrup from the can to chopped peaches. If you don't have self-rising flour, it is easy to make at home. Sift 1 cup all-purpose flour, 1 1/2 teaspoons baking powder, and 1/2 teaspoon salt together, then measure out the amount you need for the recipe.
Cheryl's Mixed Drink Corner
Georgia Peach
Description
How about a nice peachy cocktail to end the day?
Ingredients
1 ounce* peach schnapps
1 ounce white rum
2 ounces orange juice (fresh squeezed, or store-bought no sugar added juice)
1 ounces cranberry juice
Ice, for serving (try clear ice!)
For the garnish: fresh peach slice, mint sprig (optional)
Directions
Add the peach schnapps, rum, and orange juice to an ice filled highball and stir. Gently pour the cranberry juice into the center. Garnish with peach slice and mint sprig. *To convert to tablespoons, 1 ounce = 2 tablespoons
Russ's Drink Corner
Larceny Barrel Proof Bourbon (A124)
Description
Out of thousands of Bourbons, only a handful are Wheated Bourbons. Larceny is made with wheat instead of rye as the secondary grain, and has 25% more wheat than the leading competitor. That makes for a softer, rounder sipping experience. Steal a taste the same way John E. Fitzgerald once did: uncut & straight from the barrel. This is the first Wheated Bourbon to ever be named WhiskyAdvocate's “Whisky of the Year.”
Details
Mashbill: 68% corn, 20% wheat, 12% malted barley
Region: Bardstown, Kentucky, USA
Proof: 124.2 (62.1% ABV)
Color: Dark sepia
Nose: Toasted bread, maple, cinnamon
Taste: Caramel, citrus, Molasses, fig, hazelnut
Finish: Nondescript warmth with hints of butterscotch and oak
Price: $75 (750ml)
Rating: 84
Bill's Whatever Corner
Segment 3 (Announcements & Feedback)
N/A
Segment 4 (New Subscribers, New Supporters & Live Participants)
Probably looking to start up a VHF/Digital and HF net for AF0SS. We are looking for membership and applying for ARRL affiliation before Huntsville. If you want to join, please just e-mail info@lhspodcast.info and say you want to join. No cost. No obligation. Please let us know if you are an ARRL member as well. VHF/Digital will be accessible via DMR, YSF, FM (locally), M17, Allstar and Echolink. Once I am in possession of an AMBE transcoder, D-Star will also be included.
Comment on Episode #545 from Tom, N4HAI
Hoping y'all talk about FD - it's coming up QUICK! I'm putting my station together - PS, K3, cheapo laptop. We're having a dry run this week at the park to make sure networking, etc., all work. Using N3FJP again this year - good stuff. And it's simple, Windows, etc., for the newbies.
Comment on Episode #545 from Tom, N4HAI
Looking forward to listening to the show tonight - Guessing y'all are doing it tonight? Unrelated: check out my new rig config in the Jeep! I couldn't mount 'em low 'cause of the 6-speed. 73 de N4HHHHHHHHHHAI
Comment on Not1MM Installation Video on YouTube from @yoerim360
did u test install on debian?
Comment on Building Your Ubuntu Ham Shack Computer - Part 4 from @Andre-xu3pq
Hi, dot you have a TIP for use on a Icom 7610? i have " sound " but rig controle i don't know what the select (USB ports)
E-mail from Tim, KD0UUU, on Episode #545
Just wanted to say, I discovered your podcast this year and I am hooked. Love it! My thoughts on fish, color should never be "off" salmon should have olive green back & top of head, flesh should be salmon orange - tan or brownish is run the other way fast! And if it smells like the carp kill in the spring run off---run! I am pretty sure I have a card from NE4RD also. Thanks Kindly, Tim Jorgenson, KD0UUU.
E-mail from David on Episode #518 (Weekender CXVIII)
When I studied "Argumentation and Debate" rule one was "If you can't back it up, don't say it". The consensus of your topic "Worst thing about ham radio" was "Old, White Guys". Here's a challenge for you: Pick the computer language of your choice and set up the print string: "We should promote the inclusion of all groups in Amateur Radio EXCEPT <age>, <race>, <sex>. The one thing I hate is to go to a ham event and see too many of those people there."Now make lists for age, race, and sex, pulling variables from any Government form. Cycle through the string to create all possible strings from that string and those variables. Now, read ALL of those strings on your show. Well, all of those strings, except the "Old, White, Guys" one, as you have already done that. Would you feel comfortable slighting any one of those other strings publicly? No? But, as a group "Old, White, Guys" is fair game? Ok, so back that up. Yes, most Hams fall into that group, So, if any other group, age, race, or sex, that ever becomes more successful than it's census percentage would suggest should then become fair game for exclusion and derision as well? At least the next time I am asked to accept the commitment of being a board member of a club or volunteer for any job involving amateur radio I should just reply "No, let the <age><race><sex> do it."
Segment 3 (New Subscribers, New Supporters & Live Participants)
Subscribers and Patreons
John, KC5NGX
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