Show Notes #334: GNURadio Deep Dive

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Segment 1 (Deep Dive)

  • GNURadio
  • GNU Radio is a free and open-source software development toolkit that provides signal processing blocks to implement software radios. It can be used with readily available low-cost external RF hardware to create software-defined radios or, without hardware, in a simulation-like environment. It is widely used in research, industry, academia, government, and hobbyist environments to support both wireless communications research and real-world radio systems.
  • Interview with Derek Kozel, K0ZEL, MW0LNA

Segment 2 (Announcements & Feedback)

  • QSL Card from Alex, KC0REL

Show Notes #333: The Weekender XLIV

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This Weekend in Amateur Radio (Segment 1)

  • Contests
  • State QSO Party Challenge
    • Virginia
  • Contests Next Weekend
  • Special Events
  • Announcements
    • Hamvention 2020 Campaign - all funds moved to 2021
    • Coffee Give-a-way and Store Purchases
  • LHS Ham Radio Challenge
    • Maintain your sanity while the world goes to shit around you.

This Weekend in Open Source (Segment 2)

  • Distros to Try
  • Events
    • We'll assume all events are canceled for at least the next fortnight.
  • LHS Open Source Challenge
    • Maintain your sanity while the world goes to shit around you.

This Weekend in Hedonism (Segment 3)

  • Cheryl's Recipe Corner!
  • Shepherd's Pie
  • Description
    • On Pi Day, we had our annual St. Pats/Pi Day party.  SO, we had all Irish/Pie related items (Pasties, Shepherds Pie, mini caramel apple pies, mini apple pies, mini Irish Cream pies, etc).  Because we serve food all night, buffet style, I had to modify the Shepherd's pie to work in a slow cooker.  Russ, and several others, gave it 2 thumbs up!
  • Ingredients
    • 1 pound ground beef
    • 1 small onion, diced
    • 1 12-16oz package of frozen pea/carrots
    • 1 can sliced mushrooms
    • 1 tablespoon minced garlic
    • 1 tablespoon Worchestershire Sauce
    • Salt and pepper to taste
    • Sprinkle of dried thyme
    • Sprinkle of dried Rosemary
    • 1 can cream of mushroom soup
    • Mashed potatoes to cover top
    • Shredded cheddar (optional)
  • Directions
    • Brown ground beef, adding onion to soften; drain.  Place all ingredients in slow cooker, stir well.  Cook on low for 3-4 hours.  In the last hour, add the mashed potatoes to the top (as a crust), and place cheese on top of the potatoes (if you like).
  • Russ's Drink Corner
  • Aberlour 12 Speyside Single Malt
  • Description
    • All our single malts are made with the best local ingredients of barley and soft water from nearby mountain, Ben Rinnes. Our expertly crafted new spirit is usually matured for a minimum of 12 years both in the finest hand-picked Oloroso Sherry butts and American Oak barrels. It’s this double cask maturation which subtly brings together the characteristics of each cask to create a truly rich and rewardingly complex range of single malts. The 12 year-old expression is a fine example of how the distinctively crisp, citrus character of Aberlour's new distillate is deftly softened by double cask maturation, as the mellowed spirits within are combined to deliver a subtly balanced flavour.
  • Details
    • Mashbill: 100% malted barley
    • ABV: 40% (80 Proof)
    • Region: Aberlour, Strathspey, Scotland 
    • Color: Golden amber with a hint of mahogany
    • Nose: Walnut, red apple, butter, raisin, toasted oak
    • Taste: Citrus fruit, sherry, cinnamon, butter, maple, raisins, dried banana, chocolate, char
    • Finish: Warm and slightly bitter with a hint of raisins, sherry, honey, chocolate and clove
    • Price: $45 (750ml)
    • Rating: 86
  • Bill's Whatever Corner
  • Bulleit Bourbon
  • Details
    • Medium amber in color, with gentle spiciness and sweet oak aromas. Mid-palate is smooth, with tones of maple, oak, and nutmeg. Finish is long, dry and satiny with a light toffee flavor. 90 proof (45% ABV). Mashbill: 68% corn, 28% rye, 4% malted barley.

Show Notes #332: Global Pandemicast

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Segment 1 (Lead Topic)

  • Dayton Hamvention Canceled

Segment 2 (Amateur Radio)

  • International Group to Reactivate Legendary VP2VB Call Sign

Segment 3 (Open Source)

  • Data Sharing and Open Source Software Help Combat Covid-19

Segment 4 (Linux in the Ham Shack)

  • Shortwave Receiver Released as GNOME Internet Radio Player

Segment 5 (Social Media Roundup)

  • Facebook
    • Rich Gordon
    • Joe Stokes
  • Twitter
    • @f4eyq
    • @JA7CDK
    • @retro8bitlinux
  • YouTube
    • Allen Clark
    • Leslie Dodd
    • Matt McElhannon

Show Notes #331: Roundtable Q&A

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Segment 1 (Deep Dive)

  • 10/15/20m Beam Setup
  • Storming the Airwaves on FT-8
  • COVID-19 and Hamvention
  • New Toys
  • Listener Q&A
  • Hedonism

Segment 2 (Announcements & Feedback)

  • E-mail from Matt, KR8E
  • Comment on Part 2 YouTube Video by Stephanie, WX3K

Show Notes #330: The Weekender XLIII

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This Weekend in Amateur Radio (Segment 1)

  • Contests
  • Contests Next Weekend
  • State QSO Party Challenges
    • Idaho
    • Oklahoma
  • Special Events
  • Announcements
    • Hamvention 2020 Campaign
    • Coffee Give-a-way and Store Purchases
  • LHS Ham Radio Challenge
    • Donate to our Hamvention 2020 campaign

This Weekend in Open Source (Segment 2)

  • Distros to Try
  • Events
  • LHS Open Source Challenge
    • Donate to our Hamvention 2020 campaign

This Weekend in Hedonism (Segment 3)

  • Cheryl's Recipe Corner!
  • Crab Bombs
  • Description
    • A few weeks ago I pulled a recipe out of my "gotta make this" file and tried it out. Russ loved it. Last night, it was requested again. A little time consuming, but worth it!
  • Ingredients
    • 2 avocados
    • 8 oz crab meat (imitation works just fine)
    • 1/2 cup mayonnaise
    • 2 tbsp Sriracha
    • 1/2 tsp lemon juice
    • 1/4 tsp salt
    • 2 cups flour
    • 4 eggs + 1/2 cup water (egg wash)
    • 4 cups vegetable oil
    • Panko 
  • Directions
    • Cut avocados in half, lengthwise. Discard seed and remove skin. Keep avocado intact and place in freezer while prepping. Combine crab, mayo, Sriracha, lemon juice and salt and mix well to incorporate. Place 2 oz of crab mix into hollowed-out half avocado. Mix should be formed as the other half of the avocado. Repeat with other 3 halves of avocado and place in freezer. Set up a breading station using the flour, egg wash, and panko. In that order, bread each bomb. Completely cover bomb with flour, but knock off excess. Then do the same with the egg wash and finally the panko. You may hold these for up to 3 days. In a 2-quart pot, heat oil to 350 degrees. Fry bombs for 3-4 minutes on each side until golden brown. Drain on paper towel and cut in half. Plate and enjoy drizzled with sauces. We drizzled Eel sauce, spicy mayo, Wasabi mayo and a lemon-pepper mayo sauce.
  • Russ's Drink Corner
  • Wild Turkey 101 Kentucky Straight Bourbon
  • Description
    • Wild Turkey is distilled at a low proof in order to help embody all of the barrel flavors during aging. It comes out of the barrel at around 109 proof, needing only slight dilution before being bottled at 101 proof. Wild Turkey is aged in #4 char barrels which helps create the company’s flavor profile and deep color. Wild Turkey Master Distiller Jimmy Russell is the longest-tenured active master distiller in the world with a career spanning 60 years. 
  • Details
    • Mashbill: 75% corn, 13% rye, 12% malted barley
    • ABV: 50.5% (101 Proof)
    • Region: Lawrenceburg, Kentucky, United States
    • Color: Medium amber
    • Nose: Toffee with a strong alcohol nose, vanilla, butterscotch, rye spice and toasted oak
    • Taste: Vanilla, oak, spice, cinnamon, hint of maple and an underlying char
    • Finish: Medium in length, fairly dry with heavy rye spice, pepper and oak
    • Price: $22 (750ml)
    • Rating: 89
  • Bill's Whatever Corner
  • Harvest IPA
    • Red Lodge Ales
    • 6.4 % 60 IBU