Show Notes #476: SO2SDR Deep Dive

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Segment 1 (Deep Dive)

  • so2sdr
  • Topic
    • So2sdr is a ham radio contest logging program incorporating software-defined radio (SDR) spectral displays. In runs on Linux. Version 2 has two separate executables: 1) so2sdr, the logging program and 2) so2sdr-bandmap, the SDR spectral display. So2sdr-bandmap can be used separately from so2sdr.
  • Interview with Torsten Clay N4OGW

Segment 2 (Announcements & Feedback)

  • We will not be recording on July 31st and August 7th because Russ will be out of town. The next episode live recording will be a short-topics episode on August 14th. It will be released on August 16th for paid subscribers and August 17th for wide distribution.

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

  • Facebook
    • YO8TNB
    • Watchara Amasiri
    • Tommy Helton
    • Rick Nutt
    • Jorge Kirschner
    • Jeffrey King
  • Twitter
    • @LinuXsys666
  • Discord
    • dinngoman
  • Live Chat
    • VK6EK, Darren
    • K4XSS, Tony
    • WA0EIR, Ted
    • KB2YSI, Don

Show Notes #475: The Weekender XCIV

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Spin the Random Topic Wheel (Segment 1)

  • Linux Commands You Should Know But Don't

This Weekend in Hedonism (Segment 2)

  • Cheryl's Recipe Corner!
  • Garlic Chicken Stir Fry
  • Description
    • Russ and I are huge fans of stir-fry and such... and this was picked for dinner tonight. It sounds super tasty!
  • Ingredients
    • 2 tablespoons peanut oil
    • 6 cloves garlic, minced
    • 1 teaspoon grated fresh ginger
    • 1 bunch green onions, chopped
    • 1 teaspoon salt
    • 1 pound boneless skinless chicken breasts, cut into strips
    • 2 onions, thinly sliced
    • 1 cup sliced cabbage
    • 1 red bell pepper, thinly sliced
    • 2 cups sugar snap peas
    • 1 cup chicken broth
    • 2 tablespoons soy sauce
    • 2 tablespoons white sugar
    • 2 tablespoons cornstarch
  • Directions
    • Heat peanut oil in a wok or large skillet. When oil begins to smoke, quickly stir in 2 cloves minced garlic, ginger root, green onions and salt. Stir fry until onion becomes translucent, about 2 minutes. Add chicken and stir until opaque, about 3 minutes. Add remaining 4 cloves minced garlic and stir. Add sweet onions, cabbage, bell pepper, peas and 1/2 cup of the broth/water and cover. In a small bowl, mix the remaining 1/2 cup broth/water, soy sauce, sugar and cornstarch. Add sauce mixture to wok/skillet and stir until chicken and vegetables are coated with the thickened sauce. Serve immediately, over hot rice if desired.
  • Cheryl's Mixed Drink Corner
  • Blue Hawaiian Cocktail
  • Description
    • The Blue Hawaiian is a fun, refreshing cocktail made with rum, cream of coconut, pineapple juice, and Curacao liqueur to create its signature blue color. Invented in Hawaii in the 1950s, this tiki cocktail will have you crooning like Elvis!
  • Ingredients
    • 1 cup crushed ice
    • 2 fluid ounces pineapple juice
    • 1 fluid ounce light rum
    • 1 fluid ounce blue Curacao liqueur
    • 1 fluid ounce cream of coconut
    • 1 pineapple slice
    • 1 maraschino cherry
  • Directions (Cocktail)
    • Combine crushed ice, pineapple juice, rum, blue Curacao, and cream of coconut in a blender. Puree on high speed until smooth. Pour into a chilled highball glass.
  • Russ's Drink Corner
  • The Macallan 12 Double Cask Single Malt
  • Description
    • The Macallan Double Cask 12 Years Old forms part of our Double Cask range which marries the classic Macallan style and the unmistakable sweetness of American oak. This is a fully rounded single malt in perfect balance, with flavors of honey, citrus and ginger. The Macallan casks journey from its origins in the forests of America and Europe, through the cooperages and Bodegas of Spain, and to our distillery in Speyside, Scotland. There the casks meet our new make spirit and are patiently matured until they are harmoniously united to create a distinctive single malt with a sweeter, warmer taste and character.
  • Details
    • Mashbill: 100% malted barley
    • Proof: 86 (43% ABV)
    • Region: Highland (Speyside)
    • Color: Harvest Sun
    • Nose: Creamy butterscotch with a hint of toffee apple, candied orange, vanilla custard and newly felled oak
    • Taste: Deliciously honeyed, wood spices and citrus, balanced with raisins and caramel
    • Finish: Oak lingers, warm, sweet and drying
    • Price: $70 (750ml)
    • Rating: 90
  • Bill's Whatever Corner
  • Colter's Run Small Batch Bourbon Whiskey
  • Description
    • Aged entirely in Idaho at above 6,000 ft and at extreme temperatures. Bottled in small batches. Flavors are heavy on vanilla and oak without the associated "rye" burn. 
  • Details
    • Region: Grand Teton Distillery - Driggs, ID
    • Mashbill: 74% Corn, 21% Rye, 5% Malted Barley
    • Tasting Notes: The vanilla aroma is accented with bright orange peel. Meanwhile, the palate is relatively dry, leading with oak and some vanilla, then finishing with baking spice. Mix with ginger ale and lime.
    • Proof: 88 (44% ABV)
    • Price: $39.95 at Yellowstone NP General Store

Segment 3 (Announcements & Feedback)

  • YouTube Comment on "CQRlog Failure to Launch" from Traveler NL
  • YouTube Comment on "Custom Ubuntu ISO Creator" from Ramon180

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

  • Facebook
    • Robert Orr
    • Allyson Moreno
    • Timothy Welty
    • Eugene Garchow
    • Peter Becker Jr
    • Robert Summers
  • Twitter
    • @Andy_in_Mokum
  • YouTube
    • Steve Romagni
  • Discord
    • KF4BOG
  • Live Chat
    • Don, KB2YSI
    • Dan, KB6NU
    • Ted, WA0EIR
    • David, VK3JDC
    • Steve, KA7HVT

Show Notes #474: Shocker

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Segment 2 (Amateur Radio)

Segment 3 (Open Source)

Segment 4 (Linux in the Ham Shack)

Segment 5 (Announcements & Feedback)

  • Bill appears on Linux Lads Podcast
    • Season 7 - Episode 10: You Wouldn't Download a Radio
  • Voice Mail from Steve, K3FZT
  • Voice Mail from Richard

Segment 6 (New Subscribers, New Supporters & Live Participants)

  • Facebook
    • Cal Gibson
    • Dave Austin
    • Alexander Rakovitis
    • Gary Graham
    • James Paul
    • Kevin Fontes
    • N Andri Papanya Ayka
  • Mailing List
    • Justin Overfelt
    • Connor, KD9LSV
    • Bill, AG5ZN
    • Ian, NV4C
  • Discord
    • Mel, N8PHV
  • Live Chat
    • Mel, N8PHV
    • Stacey, KB7YS
    • Tony, K4XSS

Show Notes #473: The Weekender XCIII

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Spin the Random Topic Wheel (Segment 1)

  • Kit Building

This Weekend in Hedonism (Segment 2)

  • Cheryl's Recipe Corner!
  • Orange Dreamsicle Lush
  • Description
    • Summer calls for cool and refreshing desserts... and this is one of them.
  • Ingredients (Cookie Base)
    • 1 pouch (17.5 oz) Betty Crocker™ sugar cookie mix
    • Butter and egg called for on cookie mix pouch for drop cookies
    • 1/3 cup butter, melted
  • Ingredients (Filling)
    • 2 boxes (3 oz each) Jell-O® orange-flavored gelatin
    • 1/3 cup boiling water
    • 2 boxes (3.4 oz each) Jell-O® vanilla-flavor instant pudding & pie filling mix
    • 2 1/2 cups cold milk
    • 1 package (8 oz) cream cheese, softened
    • 1 cup powdered sugar
    • 1 container (12 oz) Cool Whip frozen whipped topping, thawed
  • Ingredients (Decoration)
    • 1/2 cup canned mandarin orange segments, drained
  • Directions
    • Heat oven to 375°F. Make and bake drop cookies as directed on pouch. Cool completely, about 30 minutes. In food processor, process half of the cookies to coarse crumbs. Remove to medium bowl. Continue to process remaining cookies to coarse crumbs; add to bowl. Stir in melted butter until well blended. In ungreased 13x9-inch (3-quart) glass baking dish, press cookie crumb mixture firmly in bottom. Set aside. In small bowl, place gelatin, and add boiling water; beat with whisk until blended. Stir occasionally about 2 minutes or until mostly dissolved. In medium bowl, beat dry pudding mixes and milk with whisk about 2 minutes or until thick. Stir in dissolved gelatin. Let stand 5 minutes, stirring occasionally. In large bowl, beat cream cheese and powdered sugar with electric mixer on medium speed until smooth, scraping down side of bowl frequently. Beat in 2 cups of the whipped topping. Spread over cookie crust. Pour pudding mixture over cream cheese layer; spread evenly over top. Drop remaining whipped topping by spoonfuls over pudding layer; carefully spread until even. Refrigerate 5 hours. When ready to serve, sprinkle orange segments on top. Cut into 6 rows by 3 rows. Cover and refrigerate any remaining pieces.
  • Cheryl's Mixed Drink Corner
  • Tequila Sunrise
  • Ingredients
    • 2 ounces (4 tablespoons) tequila
    • 4 ounces (1/2 cup) orange juice
    • 3/4 ounce (1-1/2 tablespoons) grenadine syrup (purchased or homemade)
    • Ice (try our clear ice!)
    • For the garnish: Cocktail cherry, orange slice
  • Directions (Cocktail)
    • Fill a highball glass with ice. Pour in the tequila and orange juice and stir. Pour the grenadine into center of the drink and it will sink to the bottom. Stir gently for sunrise gradient effect. Garnish with an orange slice and cocktail cherry. This drink is sweetly straightforward. If you are a fan of sour cocktails, add a squeeze of lime to add more of a tart flavor. A dash of orange liqueur like Cointreau can give it a little more complexity. You can also make a Tequila Sunset by substituting blackberry brandy for the grenadine. Make the drink with vodka for a Vodka Sunset, or try a Malibu Sunset using Malibu Coconut Rum. Here’s the key to how to make a good tequila sunrise: buy a good tequila! A cocktail is only as good as the alcohol you use. Look for a mid-price range tequila, since the price is typically an indicator of quality. You can use either tequila blanco (“new or not aged) or tequila reposado (aged) in this cocktail recipe. Since it’s a pretty straightforward beachy drink, we went with tequila blanco here. But, it would be even more interesting with tequila reposado: it adds subtle notes of vanilla and oak.
  • Russ's Drink Corner
  • Civil Life Brewing
  • Description
    • Doing two ales from Civil Life Brewing in St. Louis, Missouri. The first is called Angel and the Sword and the second is American Brown.
  • Angel and the Sword
    • Style: English Bitter Ale
    • ABV: 4.6%
    • IBU: 32
    • Region: St. Louis, Missouri
    • Color: Clear golden amber
    • Components: English yeast, English hops (East Kent Goldings and Fuggle), diverse US and UK malts
    • Rating: 3/5
  • American Brown Ale
    • Style: Just what it says
    • ABV: 4.8%
    • IBU: 35-40
    • Region: St. Louis, Missouri
    • Color: Clear medium brown
    • Components: American hops and grains
    • Rating: 3/5
  • Bill's Whatever Corner
  • Rossville Union Bottled in Bond Straight Rye

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

  • Facebook
    • Fernandez Fam
    • Mark Cowell
    • Tim Hunley
    • Murtadha Mustafa
    • Cal Gibson
  • YouTube
    • Emily Stafford
  • Discord
    • sashko
    • boomstrak1
    • JamesDinsmore
    • beefboolean
  • Live Chat
    • Darren, VK6EK
    • Tony, K4XSS
    • Tony, N0WJE
    • Ted, WA0EIR
    • Steve, KA7HVT
    • Jon, K1BTZ