Show Notes #375: No Deliveries

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Segment 1 (Lead Topic)

  • None this week

Segment 2 (Amateur Radio)

  • ARRL Logbook of The World Harmonizes Designation of FST4 Protocol

Segment 3 (Open Source)

Segment 4 (Linux in the Ham Shack)

Segment 5 (Social Media Roundup)

  • Facebook
    • Svend Frederiksen
    • Igor Zayd
    • Ian Wilton
    • Tim Childers
  • Twitter
    • @RamshkumarK
    • @rnewby52
  • YouTube
    • Bartosz Zbudniewek
    • zeo4blue
  • Merchandise Sales
    • Michael Bridak

Show Notes #374: The Weekender LIX

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This Weekend in Amateur Radio (Segment 1)

  • Contests
  • Contests Next Weekend
  • Special Events
  • Frankenstein Halloween Funxpedition
  • LHS Ham Radio Challenge
    • Check out FST4(/W) digital mode if you haven't already. It's included in the last RC of WSJT-X.

This Weekend in Open Source (Segment 2)

  • Distros to Try
  • Events
  • LHS Open Source Challenge
    • Check out FST4(/W) digital mode if you haven't already. It's included in the last RC of WSJT-X.

This Weekend in Hedonism (Segment 3)

  • Cheryl's Recipe Corner!
  • Apple Pie Quick Bread
  • Description
    • We are lovers of quick breads... grab a slice for breakfast and on your way.  And since it's apple season, it's time for apples in our house!  And, of course, Russ is a huge fan of apples.  This recipe is super quick and easy.
  • Ingredients
    • 1 can apple pie filling, mashed
    • 1 yellow cake mix
    • 4 eggs, slightly beaten
    • 1 cup self rising flour
    • 1 Tbsp cinnamon
    • 1 medium chopped apple
  • Directions
    • Whisk all dry ingredients together, add wet ingredients. Fold in apples. Pour into 2 well greased loaf pans. Sprinkle sugar and cinnamon on top. Bake in 325 oven for 35 to 45 minutes.
  • Cheryl's Mixed Drink Corner
  • Strawberry Starburst Martini
  • Ingredients
    • 2 oz vanilla vodka
    • 1 oz strawberry liqueur
    • 2 oz strawberry lemonade
    • 1/4 cup ice cubes
    • 4 pink Starburst for garnish
  • Directions
    • Add the vanilla vodka, strawberry liqueur, strawberry lemonade and ice cubes to a cocktail shaker.  Shake well and pour into a martini glass. Garnish with pink Starburst.
  • Russ's Drink Corner
  • Green Spot Irish Whiskey
  • Description
    • Green Spot was originally produced exclusively for the Mitchell family who, commenced trading in 1805 on 10 Grafton St. in the heart of Dublin city as purveyors of fine wines and confectionary. Four generations later, the company is still in the wine and spirits business, under the stewardship of Jonathan Mitchell and his son Robert. The Mitchell family expanded into whiskey bonding in 1887, whereby they sent empty wine, sherry and port casks via horse and cart to the local Jameson Distillery, which were then filled and returned to the Mitchell’s cellar warehouse. There, the whiskeys matured for many years under bond until they were ready to be bottled and sold. Green Spot is a non age statement Single Pot Still Irish Whiskey comprising of pot still whiskeys aged between 7 and 10 years. The whiskey has matured in a combination of new bourbon and refill bourbon casks as well as sherry casks.
  • Details
    • Mashbill: 100% Barley (malted and unmalted)
    • Proof: 80 (40% ABV)
    • Region: Dublin, Ireland
    • Color: Golden honey
    • Nose: Aromatic oils, apple, pear, barley, toasted wood
    • Taste: Clove, green apple, toasted oak
    • Finish: Gentle spice, lingering toasted oak
    • Price: $55-60 (750ml)
    • Rating: 84
  • Bill's Whatever Corner
  • Dry Fly Straight Wheat Whiskey Cask Strength
  • Details
    • Dry Fly Washington Wheat Whiskey is 100% local soft white wheat. It is distilled twice in traditional American whiskey style. Then it is aged minimum  3 years in new 53-gallon American Oak barrels with a #3 char. Dry Fly Cask Wheat Whiskey is the same whiskey as our 90 proof wheat whiskey, but bottled at cask strength: 120 proof. It is our highest rated whiskey ever, and shows that a 100% wheat whiskey can be bigger and bolder. It typically drinks much softer than its 120 proof.
    • Dry Fly Distilling, Spokane, Washington

Show Notes #372: Pond Scum

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Segment 1 (Lead Topic)

Segment 2 (Amateur Radio)

  • Revised IARU Region 2 Band Plan Now Available

Segment 3 (Open Source)

  • Linux graphical apps coming to Windows Subsystem for Linux
  • Conservancy Announces New Strategy for GPL Enforcement

Segment 4 (Linux in the Ham Shack)

Segment 5 (Social Media Roundup)

  • Facebook
    • Byron Olson
  • Twitter
    • @fernando_daud
    • @WU1T_Radio
    • @M7DSSM
    • @VerweeDirk
    • @JWOC_15_
    • @ohiolinux
  • YouTube
    • Nick Mortel
    • An Urban Druid
    • Kyle Krieg

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