Show Notes #371: The Weekender LVIII

This Weekend in Amateur Radio (Segment 1)

  • Contests
  • State QSO Party Challenge(s)
    • Nevada
    • Arizona
    • Pennsylvania
    • South Dakota
  • Contests Next Weekend
  • State QSO Party Challenge(s)
    • New York
    • Illinois
  • Special Events
  • USCG Auxiliary 80th Anniversary
  • Announcements
    • Richard's Radio Adventures
    • Resonant Frequency: The Amateur Radio Podcast
  • LHS Ham Radio Challenge
    • Choose a type, purpose and materials and build an antenna; anything from a simple J-pole to a longwire, dipole or multi-element Yagi.

This Weekend in Open Source (Segment 2)

  • Distros to Try
  • Events
  • LHS Open Source Challenge
    • Try out a operating system snapshot solutions for backup and instant rollback of your system in the case of problems or security during upgrades.

This Weekend in Hedonism (Segment 3)

  • Cheryl's Recipe Corner!
  • Bapsang (aka Spicy Korean Bulgogi)
  • Description
    • I grew up enjoying "Spicy Korean BBQ" at our local Asian "Dive" restaurant.  When Russ moved to Missouri, from Maine, in 2000... this was one of the first things I introduced him to when he moved here, and he fell in love immediately.  Recently the owner of the Asian restaurant died, so our dreams of enjoying this lovely dish were dashed.  Until I was recently chatting with a friend that used to work there.  He gave me some of the ingredients that he remembered they used to put in it... and that started a few days of digging around on Google.  Russ enjoyed this (pork) on Monday night for dinner.  Leftovers tonight, and requested that I make it using chicken for tomorrow night.  SO... I think maybe he likes it.  Even though during dinner on Monday his nose was running, his eyes were watering and and he kept telling me how fantastic it was.
  • Ingredients
    • 1.5 lb boneless pork shoulder, or pork belly, chilled or frozen for easier slicing (chicken is also a good substitute)
    • 3 stalks green onion, sliced into 2-inch pieces
    • 2 tablespoons minced garlic
    • 1 teaspoon ginger, minced
    • 1/4 cup korean red chili paste, gochujang (Sriracha is a good substitute)
    • 1 teaspoon red pepper flakes
    • 1/4 cup soy sauce
    • 3 tablespoons Mirin (or rice wine)
    • 2 tablespoon sesame oil
    • 2 tablespoon brown sugar
    • 1 tablespoon honey
    • 1 teaspoon black pepper
    • 1 tablespoon canola oil
    • Sesame seed, to garnish
    • Rice, to serve
  • Directions
    • Slice the pork (or chicken) into extremely thin slices, then transfer to a large bowl. This works best when the meat is super cold or partially frozen. Add in all of the ingredients, then mix until the meat is evenly coated with the marinade. Cover and marinate in the refrigerator for at least 30 minutes (overnight is best). You can either grill or stir-fry the meat.  Preheat your grill, add meat, and grill for a few minutes until done.  If stir-fying, add meat to pan - being sure not to crowd the pan, stir-fry the meat in batches until slightly crispy on the edges, about 3-4 minutes. If you’re using pork belly, cook for a bit longer, around 6-7 minutes. Sprinkle a bit of sesame seeds on top, then serve with rice!
  • Cheryl's Mixed Drink Corner
  • 360 Orange Soda
    • 2oz 360 Mandarin Orange Vodka
    • Lemon-Lime Soda
    • Add ice and 360 Mandarin Orange Flavored Vodka to a glass. Top with lemon-lime soda and garnish with an orange wedge.
  • Russ's Drink Corner
  • Ten High Sour Mash Blended American Whiskey
  • Description
    • Ten High Whiskey has been around since the 1930s. Until 2009, Ten High was a straight bourbon whiskey. It is now a bourbon blend containing straight bourbon blended with a neutral spirit. It's bottled by Barton Distilling Company, part of the Sazerac.
  • Details
    • Mashbill: 75% corn, 15% rye, 10% barley
    • Proof: 80 (40% ABV)
    • Region: Louisville, Kentucky, USA
    • Color: Very light caramel
    • Nose: Acetone, vanilla, honey
    • Taste: Barrel spice, vanilla, grass, walnut shell, heat
    • Finish: Medium spicy acetone finish with little flavor
    • Price: $16 (1500ml)
    • Rating: 73 (80+ as a mixer)
  • Bill's Whatever Corner
  • Knob Creek Small Batch 9 Year

Show Notes #370: The Sound and the Fury

Listen Now

Segment 1 (Lead Topic)

  • Richard Photobombs the Show

Segment 2 (Amateur Radio)

Segment 3 (Open Source)

Segment 4 (Linux in the Ham Shack)

  • What has Richard Been Up To?

Segment 5 (Social Media Roundup)

  • Facebook
    • Eric Nelson
    • Frank Gochnour
  • Twitter
    • @NickMortel
    • @WinderSlide
    • @jtbutcher
    • @DanielW54574776
  • YouTube
    • Juan Marcelo Rodriguez
    • Nick Mortel

Show Notes #369: The Weekender LVII

Listen Now

This Weekend in Amateur Radio (Segment 1)

  • Contests
  • State QSO Party Challenge(s)
    • Maine
  • Contests Next Weekend
  • State QSO Party Challenge(s)
    • California
  • Special Events
  • Announcements
  • Open Source Amateur Radio Club, AF0SS
  • LHS Ham Radio Challenge
    • Trying working some VHF simplex. There was a recent contest based on this and it's always good to try new things or things rarely done just to keep in touch with your skill set.

This Weekend in Open Source (Segment 2)

  • Distros to Try
  • Events
  • LHS Open Source Challenge
    • Check out avenues of support, even for enterprise applications, like IRC, bulletin boards, mailing list groups, Telegram or something else. You may find it quicker and more effective than standard or paid approaches.

This Weekend in Hedonism (Segment 3)

  • Cheryl's Recipe Corner!
  • Amish Apple Fritter Bread
  • Description
    • Fall is upon us and that means a slice of warm quick bread or a muffin with your cup of coffee at breakfast.  Usually, banana bread is the winner in our home... but a good apple bread is a favorite in our house as well.
  • Ingredients
    • 1/3 cup brown sugar
    • 1/2 tsp. Cinnamon
    • 1/2 cup (1 stick) unsalted butter, softened
    • 2/3 cup sugar
    • 2 eggs
    • 2 tsp. Vanilla extract
    • 1 1/2 cups all purpose flour 
    • 2 teaspoons baking powder
    • 1/4 teaspoon salt
    • 1/2 cup milk
    • 1 1/2 cups diced apples (about 4 med apples) mixed with a little cinnamon and sugar to coat. 
  • Ingredients (Glaze)
    • 1/2 cup powdered sugar
    • 1/2 Tablespoon butter, softened
    • 2 tablespoons milk
    • 1/4 teaspoon vanilla extract 
  • Directions
    • Preheat the oven to 350°. Spray loaf pan with nonstick cooking spray so it slides out easily. Mix the first two ingredients, the brown sugar and cinnamon together in a bowl and set aside. In a large mixing bowl, beat together the sugar and butter until smooth. Beat in the eggs and vanilla until blended. In a medium bowl, stir together the flour, baking powder and salt. Add this mixture to the other and stir until well blended. Pour the milk into the batter and blend until smooth. Pour half the batter into the prepared loaf pan. Then add half of your chopped apple mixture. Pour the rest of the batter on top of the apples. Top with remaining apples and pat them slightly into the batter. Sprinkle with the brown sugar and cinnamon mixture you had set aside. Bake in a preheated oven until a toothpick inserted comes out clean, approximately 60 to 70 minutes. To make the powdered sugar glaze, blend the powdered sugar and butter together until smooth, mix in the milk and vanilla until a nice, smooth glaze consistency. Let the apple fritter cool about 30 minutes before pouring the glaze on top. Wrap up to give as gifts or slice into desired slices. Middle apple layer with the apples mixed with cinnamon and sugar. More apples patted into batter on top and then topped with the brown sugar mix. Baking up golden brown like a giant apple fritter. Just look at those chunky moist apples in the middle.
  • Cheryl's Mixed Drink Corner
  • Banana Cookie
    • 2 parts Banana Rum
    • 2 parts pineapple juice
    • 1 part Sprite
  • Russ's Drink Corner
  • Mellow Corn Kentucky Straight Corn Whiskey
  • Description
    • Produced since 1945, Mellow Corn is made in accordance with a unique set of regulations that define Straight Corn Whiskey. It is distilled from a mash of at least 80 percent corn and aged for four years in once-used Bourbon barrels. Compared to the deep amber color created by the newly charred oak barrels in the production of other Bourbons and American Whiskeys, the result of the used barrel is a lighter, straw-colored spirit. Heaven Hill Distillery is one of the few remaining producers of this unique whiskey.
  • Details
    • Mashbill: 90% corn, 10% malted barley
    • Proof: 100 (50% ABV)
    • Region: Bardstown, Kentucky, USA
    • Color: Light gold, pale straw
    • Nose: Corn, oak, plaintain, vanilla
    • Taste: Corn, vanilla, dried banana chips, toasted oak, light nuttiness
    • Finish: Vanilla, corn, faint note of tropical fruit juice
    • Price: $15 (750ml)
    • Rating: 85