This Weekend in Amateur Radio (Segment 1)
- PODXS 070 Club Three Day Weekend Contest
- State QSO Party Challenge
- Mike the Headless Chicken Festival (Cancelled)
- Nuclear Submarine USS Nautilus SSN 571
- Announcements
- John Amodeo, AA6JA, has announced that Last Man Standing has been renewed for another season and expects the first episode of that new season to air in the January, 2021 time frame.
- LHS Ham Radio Challenge
- Wander outside and activate your back yard portable or try some satellite work using some easy-to-build, inexpensive VHF and UHF equipment.
This Weekend in Open Source (Segment 2)
- Cloud Foundry Summit North America
- Virtual LFN Developer & Testing Forum
- LHS Open Source Challenge
- Try a project that is built on a containerization model and learn something about Docker, Vagrant or other technologies that provide a container deployment.
This Weekend in Hedonism (Segment 3)
- Description
- We love to serve bacon jam on burgers or with homemade pimento cheese and crackers.
- Ingredients
- 1 lb. bacon, cut into 1" pieces
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1/2 c. brown sugar
- 1/4 c. maple syrup
- Few splashes Balsamic Vinegar
- 1 tsp. chili powder
- Directions
- In a medium saucepan over medium heat, cook bacon until crispy. Transfer bacon to a paper towel-lined plate, reserving about a tablespoon of bacon fat in the pan. Reduce heat to medium-low. Add onion to the pan and cook, stirring often, until the onions are caramelized, about 20 minutes. Stir in garlic, brown sugar, maple syrup, vinegar, chili powder and cooked bacon. Bring mixture to a simmer then reduce heat to low. Cook until the liquid has reduced and thickened and the onions are jammy, 20-30 minutes. Let cool before transferring to a jar. Serve with cheese and crackers. It’s also delicious on a burger!
- Jack Daniel's Single Barrel Barrel Proof
- Description
- It’s whiskey as nature intended it: Bottled straight from the barrel at its full proof. Intense, smooth, and remarkably varied, Barrel Proof is bottled at anywhere from 125 to 140-proof, taking Jack’s trademark vanilla and toasted oak flavors to bold new levels. Even though it's not labeled a bourbon, it meets the criteria. After distillation, it goes through the Lincoln County Process, dripping for six days in 10 foot vats through charcoal filters made of charred maple wood. Aging is in the upper levels of the rickhouses for 4-7 years. This is Jack Daniel's first barrel-strength product offered to the public.
- Details
- Mashbill: 80% Corn, 12% Rye, 8% Malted Barley
- Barrel Info: Rick R-10, Barrel 20-00423, Date 01-24-2020
- ABV: 64.95% (129.9 Proof)
- Region: Lynchburg, Tennessee, USA
- Color: Deep amber
- Nose: Banana, vanilla, green apple, sandalwood, tobacco
- Taste: Banana, chocolate, caramel, tobacco, barrel spice, burnt maple sugar, mouth-coating general sweetness
- Finish: Lingering vanilla and banana with a mildly hot barrel spice, evidence of the high-heat aging position in the rickhouses
- Price: $65 (750ml)
- Rating: 93
- Ingredients
- Bag of Pintos
- Bag of Kidney Beans
- 1lb Bacon
- 2 White Onions
- 1.5 lb of Ham (chunked from spiral ham)
- Container of Beef Stock
- Ketchup 1/2 Cup +/-
- BBQ Sauce 3/4 Cup +/-
- Worchester Sauce 6 Tsp +/-
- Anything else you want for seasoning (I added Sweet/Hot Jalapenos with some brine 1/2 Cup)
- Directions
- Prep beans overnight (soak/drain). Cook bacon to less than crispy. Saute Onions in Bacon. Add everything to crock pot set high for 4-6 hours until beans are tender and you can't wait anymore.