Show Notes #269: The Weekender XXIII

Listen to Episode #269

This Weekend in Amateur Radio (Segment 1)

  • Contests
  • Contests Next Weekend
  • Special Events
  • Announcements
    • Looking for topics for Deep Dive episodes. Please send us your thoughts or desires for shows.
    • Hamvention 2019 campaign will be starting shortly.
  • LHS Ham Radio Challenge
    • Updated your LoTW certificate and check your eQSL inbox and see if you missed anything.

This Weekend in Open Source (Segment 2)

  • Distros to Try
  • Events
  • Events Next Week
  • LHS Open Source Challenge
    • Report or help stomp a bug in an Open Source project you use.

This Weekend in Hedonism (Segment 3)

  • Cheryl's Recipe Corner!
  • Baked Brie
  • Ingredients
    • 1 package of Frozen Puff Pastry (17oz ounces
    • 8oz wheel of brie cheese (leave rind on)
    • Toasted nuts (optional)
    • 1/4 cup preserves (any flavor you wish; apricot, raspberry and strawberry are delicious), optional
    • Slices of baguette bread (well toasted, you'll be spreading the cheese on these pieces)
    • Slices of apple (again, you'll be spreading cheese on these)
  • Directions
    • Remove the puff pastry from the box and inner wrapping, and defrost for 20-30 minutes (until it's pliable and unfolds easily).  Places a sheel of aluminum foil on your rimmed baking pan, and spray well with non-stick cooking spray, and preheat oven to 425.  Once your puff pastry has become pliable, unfold and place your brie in the middle of the square.  If you choose to use preserves and nuts, spread both of these on the top of the wheel of brie (preserves first, then nuts), then gather up the pastry and turn it into a pouch with the cheese/preserves/nuts inside.  Bake at 425 for 20-25 minutes (just until the pastry turns a toasty golden color); remove from oven and let stand 5-10 minutes for the cheese to firm up (and not be a molten volcano when you cut into it!).  Serve with well toasted baguette pieces and apple (or pear) slices. NOTE: Russ and I do NOT put anything inside the pastry with the cheese... but we do drizzle honey and toasted slived almonds on top AFTER it comes out of the oven.
  • Russ's Drink Corner
  • Old Forester 1920 Prohibition Style Bourbon
  • Description
    • Old Forester 1920 Prohibition Style is the third expression in the Old Forester Whiskey Row series. On the bottle it reads, "During Prohibition, only six Kentucky distilleries were granted permits to bottle bourbon for medicinal purposes. Brown-Forman, maker of Old Forester, secured Permit KY - 3. In 1920, the first bottles under this permit were produced. To match the usual barrel proof of the that bourbon after maturation, it is presented at 115 proof.”
  • Details
    • Mashbill: 72% corn, 18% rye, 10% malted barley
    • ABV: 57.5% (115 Proof)
    • Region: Louisville, Kentucky, USA
    • Color: Dark, rich mahogany
    • Nose: Chocolate, creme brulee, butterscotch, clover, banana, dark fruit, caramel
    • Taste: Caramel, nuts, creme broulee, brown sugar, barrel bitterness, oak char, coffee
    • Finish: Nuttiness, barrel char, caramel, allspice, pepper, chocolate
    • Price: $65 (750ml)
    • Rating: 99

Music (Segment 4)

  • "Halfway Home" by Forget the Whale from the album Take to the Skies!, courtesy of Jamendo.

Show Notes #268: Getting the AX

Listen to Episode #268

Segment 1 (Lead Topic)

  • Looking for Deep Dive Topics

Segment 2 (Amateur Radio)

  • ARRL Board Issues Statement on Amateur Radio Parity Act
  • AX prefix on Australia's National Day, ANZAC Day, Etc.
  • ARRL Launching Podcast Geared Toward New Radio Amateurs

Segment 3 (Open Source)

Segment 4 (Linux in the Ham Shack)

Segment 5 (Social Media Roundup)

  • Facebook
    • Bill Vodal
    • Richard Daily
    • Peter Pusztai
    • Nick Roush
  • Twitter
    • @Visuino
    • @GITsoft
    • @jamestaji
    • @levihmoore
    • @ve2ngo
  • YouTube
    • John Brown
    • Trumpet Guy Brewing
    • Edward Gomez
    • Tom Was
    • James Taji
    • Joe Lovato
    • dgnikon

Show Notes #267: The Weekender XXII

Listen to Episode #267

This Weekend in Amateur Radio (Segment 1)

  • Contests
  • Contests Next Weekend
  • Special Events
  • LHS Ham Radio Challenge
    • If you have the opportunity to operate the transceivers for a local amateur radio special event station, do so! If not, attempt to make contact and receive a certificate or special event QSL card.

This Weekend in Open Source (Segment 2)

  • Distros to Try
  • Events
  • Events Next Week
  • LHS Open Source Challenge
    • Attempt to build an application into a package, be it RPM, DEB or something else.

This Weekend in Hedonism (Segment 3)

  • Cheryl's Recipe Corner!
  • New York Style Cheesecake
  • Ingredients
    • 15 graham crackers, crushed      
    • 2 tablespoons butter, melted
    • 4 (8 ounce) packages cream cheese 
    • 1 1/2 cups white sugar
    • 3/4 cup milk
    • 4 eggs
    • 1 cup sour cream
    • 1 tablespoon vanilla extract
    • 1/4 cup all-purpose flour
  • Directions
    • Preheat oven to 350 degrees F (175 degrees C). Grease bottom and sides of a 9 inch springform pan. In a medium bowl, mix graham cracker crumbs with melted butter. Press onto bottom of springform pan. In a large bowl, beat cream cheese with sugar until smooth (DO NOT OVER BEAT!). Stir in milk, and then mix in the eggs one at a time, mixing just enough to incorporate. Mix in sour cream, vanilla and flour until smooth. Pour filling into prepared crust. Fill a pan full of hot water, and place on your lower rack of your oven, below your cheesecake.  Place your cheesecake on the rack above (check your water pan occasionally, and make sure that there is always water in it.) Bake in preheated oven for 1 hour. Turn the oven off and let cake cool in oven with the door closed for 5 to 6 hours (DO NOT OPEN DOOR!); this prevents cracking. Chill in refrigerator until serving.
  • Russ's Drink Corner
  • Willett Pot Still Reserve Bourbon
  • Description
    • Willett has a storied past beginning in the mid 1670's. It's an easy drinking whiskey. Balanced flavors of creaminess, spiciness and florals. Finish has mint, spice and earthy wood character. Beautiful pot still decanter.
  • Details
    • Mashbill: 72% corn, 13% rye, 15% malted barley
    • ABV: 47% (94 Proof)
    • Region: Bardstown, Kentucky, USA
    • Color: Bright (slighly old) copper
    • Nose: Brown sugar and spice, wild cherry, oak, buttered toast, soft vanilla, corn syrup, molasses, black pepper, subtly floral, ripe blueberries, raspberry, orange 
    • Taste: Sweet corn syrup, orange marmalade, vanilla, soft oak tannins, subtle fruits, floral and herbal spices, hint of coconut, wild cherry and black pepper 
    • Finish: Spiced vanilla with oak tannins, orange marmalade with just a touch of peppery heat, vanilla and spices, coconut and the oak tannin bitterness
    • Price: $50 (750ml)
    • Rating: 91
  • Bill's Whatever Corner
  • Cigar City Brewing Jai Alai®
  • Details
    • An intense bouquet of tangerine and candied orange peel entice the nose while flavors of clementines, Valencia orange and subtle caramel provide counterpoint to an assertive bitterness and rich malt character. Bold hop flavor and aroma from six different hop varietals is front and center in this flavorful American IPA.
    • ABV: 7.5%
    • IBU: 70

Show Notes #266: #$%&! Net Neutrality

Listen to Episode #266

Segment 1 (Lead Topic)

  • We're back!

Segment 2 (Amateur Radio)

  • RTTY and FT8 Successfully Coexist In 2019 ARRL RTTY Roundup

Segment 3 (Open Source)

Segment 4 (Linux in the Ham Shack)

  • LHS Builds

Segment 5 (Social Media Roundup)

  • Facebook
    • Patrik Tast
    • Duraid Yahya
    • ???? ???? ???????
    • Jonathan Panzica
  • Twitter
    • @yibaoren
    • @ham_shack
    • @terrylong
    • @TerryBondy
    • @SilvermanJayE
    • @waltdjr
    • @W7FGS
    • @ka1uln
  • YouTube
    • CubicleNate
    • kb8qje
    • John Haworth
    • Pat Hayes
    • boxun lee