CachyOS is designed to deliver lightning-fast speeds and stability, ensuring a smooth and enjoyable computing experience every time you use it. Whether you're a seasoned Linux user or just starting out, CachyOS is the ideal choice for those looking for a powerful, customizable and blazingly fast operating system.
From doctorsocrates4413: seems very fat and bloated at 32gb.!...is this just not emulators running on mx linux.?...i shall pass.
From cbm_doomworld: oh nice now I kind of want to look for more videoes about sdr, packet and sstv on linux
From raulmures1389: I am really happy the COS Vision project has finally been continued since I had the old version 9 installed in 2012 to an old laptop and it was working pretty fine. Just downloaded the grand image about 37.81GB and next I will create an installation USB stick with Rufus to bring that OS to a mini desktop PC mounted to my 42 inch monitor using as TV. Let the games begin....!
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Segment 3 (New Subscribers, New Supporters & Live Participants)
Russ fell in love with this dish at a nearby Irish Pub, and I decided to recreate it at home (nearby=150 miles each way). I fixed it for dinner last week, and I think he decided that we might not have to make that 300 mile drive.
Ingredients (Filling)
3 tbsp unsalted butter
8oz portabella mushrooms, chopped
1 bunch green onions, washed thoroughly and thinly sliced (white and light green parts only)
2 cloves garlic, minced
1/2 cup dry white wine
1/4 cup all-purpose flour
1-1/2 cups seafood stock (or clam juice)
1 cup heavy cream
1 tsp Old Bay seasoning
1/2 tsp kosher salt
1/2 tsp black pepper
1/2 lb raw shrimp, peeled, deveined, and cut into 1-inch pieces
1/2 lb raw bay scallops
1/2 lb cod fillets, cut into 1 inch pieces
Ingredients (Phyllo Crust)
4 tbsp unsalted butter, melted, or butter-flavored cooking spray
Directions
Sauté the aromatics: Melt the butter in a large skillet or saucepan over medium heat. Add the chopped mushrooms and cook until softened, approximately 5 minutes. Add sliced green onions and cook until softened, about 2 minutes. Stir in the garlic and cook for another minute until fragrant. Make the sauce: Pour in the wine or sherry and deglaze the pan, scraping up any brown bits. Sprinkle the flour over the vegetables and stir continuously for about 2 minutes to create a roux. Slowly whisk in the seafood stock and heavy cream until the mixture is smooth. Bring to a simmer and cook for a few minutes until thickened. Add the seafood: Stir in the Old Bay, salt, and pepper. Remove the pan from the heat and stir in the shrimp, scallops and cod. Gently combine the filling until the seafood is evenly distributed. Assemble the pie: Pour the filling into a 9-inch pie dish or a 2-quart baking dish. Preheat your oven to 375°F (190°C).
Prepare the phyllo: Lay out the thawed phyllo sheets on a flat surface and cover them with a slightly damp towel to prevent them from drying out. Create the crust: Take one phyllo sheet, brush it lightly with melted butter or spray with cooking spray, and place it over the filling. Crumple or fold the edges to create a rustic, ridged texture around the sides of the dish. Repeat with the remaining phyllo sheets, lightly brushing each layer with butter as you go. Bake the pot pie: Bake for 30–35 minutes, or until the phyllo crust is golden brown and the filling is hot and bubbly. Rest and serve: Let the pot pie stand for 10–15 minutes before serving to allow the filling to set. Serve hot.
Cheryl's Mixed Drink Corner
Shamrocked
Ingredients
1.5 oz Midori Liqueur
1 oz. Irish Whiskey
.5 oz Irish Crème
Directions
Shake and strain over ice into a double old fashioned glass. Top with whipped cream and fresh mint garnish.
Russ's Drink Corner
AnCnoc 12 Single Malt Scotch
Description
The anCnoc 12 Years Old is renowned the world over. Known as a must-have in any whisky drinker’s collection, it’s light and yet complex. Smooth and approachable, with each twist and turn delivering a surprise, this is a dram that has something for everyone. Our flagship single malt is the perfect starting point for those beginning their exploration of whisky.
A perfect glass of whiskey begins with the grain. Through mashing, fermenting and distilling, our distillers pay expert attention to detail. Sometimes, the barrel itself adds something special. When great whiskey meets great wood, that deserves to be shared as is. Single barrel, cask strength, Distiller’s Select. A hand-chosen barrel from us to you. A Headframe Tasting Room exclusive.
Nose: Vanilla, oak
Palate: Subtle, rich notes that unlock different flavors in each sip
Proprietary blend of corn, rye and wheat
2023 – Bronze, International Wine and Spirits Competition
Segment 3 (Announcements & Feedback)
YouTube Comment on Commodore OS Vison 3 Videom from @radpet7
How long does it take to "update all"?
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Topics
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Segment 4 (New Subscribers, New Supporters & Live Participants)
NetBird combines a configuration-free peer-to-peer private network and a centralized access control system in a single platform, making it easy to create secure private networks for your organization or home. NetBird creates a WireGuard-based overlay network that automatically connects your machines over an encrypted tunnel, leaving behind the hassle of opening ports, complex firewall rules, VPN gateways, and so forth. It enables secure remote access by applying granular access policies while allowing you to manage them intuitively from a single place. Works universally on any infrastructure.
Topics
License: BSD and AGPL
Use case basics
Implementation basics
Cloud vs. self-hosted
Cross-platform
Installation procedure (download, curl, pamac, installation files for MacOS or Windows, etc)
Hey folks, Ep588 feedback. You made a suggestion for someone to go make a sandwich waiting to see if a USB key had finished writing. A slight improvement may be for them to issue a sync command and then go make the sandwich 🙂
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Pupusas are El Salvadorian stuffed corn cakes served with curtido and salsa roja. They are typically filled with melty cheese, pickled jalapeño and roasted squash, but the filling options are endless! And the Curtido is a form of pickled coleslaw! I grew up enjoying these with my dad, so making them is a trip down memory lane! It's dinner tonight, once the show is over!
Ingredients (Curtido)
1/2 head of cabbage, (2 cups of shredded cabbage)
1 medium carrot, grated
1 tablespoon dried Mexican oregano, (if you can't find Mexican oregano, use Italian!)
1 cup hot water
1 cup apple cider vinegar
1 teaspoon kosher salt
1 teaspoon granulated sugar
Ingredients (Papusa Dough)
3 cups (11.8 ounces/334g) masa harina , (such as maseca)
2 teaspoons kosher salt
2 3/4 cup cold water, (from the faucet is fine)
Ingredients (Papusa Filling)
2 cups (7.5 ounces) shredded mozzarella, (or Oaxacan cheese or any other melty cheese)
1/2 cup pickled jalapeño peppers, diced
1/2 cup diced roasted butternut squash
1 cup water (for hands)
2 tablespoons olive oil or neutral oil (for hands)
Directions (Curtido)
To a medium bowl, toss together the cabbage, carrots and Mexican oregano. In a measuring cup, stir together the hot water, vinegar, salt and sugar; pour it over the cabbage/carrot mixture. Allow it to come to room temperature and then cover it with plastic wrap and transfer it to the fridge for at least 4 hours and preferably a day before serving.
Directions (Papusa Dough)
In a medium bowl, whisk together the masa harina and salt. Pour in the cold water and using a spatula, stir the masa until mostly combined. Then, using your hands, mix the dough until a very soft dough forms. The dough will be very soft. This is totally okay; this means a delicious pupusa is on the way! I found it easiest to use a 2 ounce ice cream scoop and scoop out the masa into balls onto a piece of parchment. You could also do this with your hands but be sure to make the water/oil mixture above and coat your hands with it first.
Directions (Papusas)
Add the water to a measuring cup and pour in the oil (you can eyeball this). Lightly dip your hands in the water/oil mixture, making sure your palm are evenly coated. This will make it so the masa doesn’t stick to your hands. Preheat your oven to 200 degrees F. I like to place the pupusas in the oven while I make the rest of the pupusas so they can stay warm and melty. I placed a cooling rack atop a baking sheet and placed it in the oven. Working one at a time, flatten the balls gently until they're about 1/2-inch thick discs. Place a tablespoon or two of mozzarella cheese, a small bit of diced jalapeño and squash into the center and wrap the dough around the filling creating a half moon shape. Pinch the edges to seal it completely. And then pat the dough gently, flattening it and alternating hands until it reaches about 1/4-inch thick and about 4-inches in diameter. Feel free to re-grease your hands as needed. Repeat with the remaining balls of dough. Meanwhile, preheat a cast iron skillet over medium heat. Add a teaspoon of neutral oil and brush the surface with a silicon brush. Add the pupusas to the pan, fitting two to three at time. Don’t be shy to break out another cast iron skillet (if you own it). Cook each pupusa for 4 to 6 minutes per side and then transfer to the baking sheet in the oven. Repeat this process until you’ve worked your way through all of the pupusas.
Directions (Serving)
Serve the pupusas with the curtido, wedges of lime and salsa.
Tips and Tricks
Cookie scoops are your friend! Use a 2 ounce cookie scoop to divide the dough into balls. It makes it super quick and easy and ensures they are close to the same size. Make sure your hands are always oiled. This dough is super sticky and the oil helps so much! While forming the pupusas, if a tear appears, simply pinch the masa shut. Also if a bit of cheese leaks out of the pupusa while cooking it, that’ll be delicious and make a bit of a cheese chip. Let gravity be your friend. When you move the ball of masa from palm to palm, gravity will help make it get a bit flatter. Each time you move it from palm to palm, you should be gently flattening it. When you're done forming each pupusa, place them on a piece of parchment. You can use a plate or cutting board, just be sure to grease it with a bit of oil so the formed pupusas don’t stick. If you don’t own a large griddle and want to keep the pupusas warm while you work your way through cooking them, use your oven. Place a baking rack on top of a baking sheet and stick it in a 200 degree F oven. As you finish cooking the Pupusa's, transfer them to the oven to keep them warm.
Cheryl's Mixed Drink Corner
El Salvador
Description
Take a vacation with this great drink!
Ingredients
1-1/2 oz gold rum
1/2 oz Lime Juice
1 tsp grenadine syrup
3/4 oz Hazelnut liqueur (example: Frangelico)
Directions
Mix, shake, stir and strain into a chilled cocktail glass.
Refresco de Ensalada
Ingredients
1 x 850g can pineapple slices in 100% pineapple juice
1 mango, peeled
3 oranges
2 Granny Smith apples
Juice of 1 lemon
6 cups cold water
1/3 cup sugar
1/2 tsp. salt
(Rum or Vodka, if desired)
?Directions
Put the lemon juice into a large mixing bowl or punchbowl. Dice the apples into small pieces. Stir the diced apple into the lemon juice as you go along, to stop the pieces from browning. Peel the mango. Dice the flesh. Add to the bowl. Open the can of pineapple. Pour the juice into the bowl. Dice the pineapple slices and add to the bowl. Squeeze the juice of 2 oranges, pour into the bowl. Dice the remaining orange and add it to the bowl. Transfer the contents of the fruit and liquid to a large pitcher or a punchbowl, it does make a large quantity. Add 6 cups of water. Add the sugar and salt. Stir. You can drink this immediately, but it tastes best if you put it in the fridge for at least 2 hours, and even better if you can wait until the next day. Serve cold.
Russ's Drink Corner
Evan Williams Square 6 High Rye Whiskey
Description
Square 6 High Rye is the second Square 6 product produced exclusively at the artisanal distillery located at the Evan Williams Bourbon Experience in downtown Louisville. The whiskey uses a new rye mashbill that differentiates itself from Heaven Hill’s traditional rye 51/35/14 mashbill. It's the company’s first product to be designated a high-rye rye whiskey. The rye joins the company’s Square 6 Bourbon which is also distilled at the Evan Williams Bourbon Experience. Evan Williams states that artisanal distiller Jodie Filiatreau distills one barrel of American Whiskey per day at the downtown Louisville experience location.
Finish: Pine, rye spice, leather, hint of tobacco, oak and grain
Price: $80 (750ml)
Rating: 86
Bill's Whatever Corner
Headframe Spirits Kelley
Distiller's Select American Single Malt Whiskey (5 Year)
Proof: 130 (65% ABV)
Segment 3 (Announcements & Feedback)
Comment on Episode #588 from W2HY
Best episode yet IMHO! Can you imagine Ham Van Winkle waking up from 20 years ago and seeing what his/her $30 can now buy in fully-featured panoramic receiver technology?
Comment on Episode #588 from DF1TN
Another way to get remote access to an SDR dongle is by forwarding the USB port to the remote computer.
Segment 4 (New Subscribers, New Supporters & Live Participants)
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