Category: Show Notes

Show Notes #232: The Weekender XI

Posted on by Russ Woodman
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[audio:https://bsmarchive.info/lhs/mp3/lhs232.mp3]
The Weekend in Amateur Radio (Segment 1)
  • Contests
  • Contests Next Weekend
  • Special Events
  • American Cancer Society Relay for Life, N1C
  • Grand Prix de Montreal, VE2SPEED
  • Announcements
  • Our recording schedule may be in a state of flux for the next two to three weeks as Bill shimmies and shakes his way through Florida and western Europe. Visit the LHS homepage or social media channels for updates.
  • Ham Radio Challenge
  • Participate in ARRL Kids Day. Get a youngster interested in amateur radio.
The Weekend in Open Source (Segment 2)
  • Distros to Try
  • Events
  • Open Source Challenge
  • Use an open-source tool to complete a current task.
The Weekend in Hedonism (Segment 3)
  • Cheryl's Recipe Corner
  • Garlic Herb Butter Steak Packets
  • Ingredients
    • 1 pound small red potatoes, cut into fourths
    • 2 carrots, sliced
    • 1 can sliced mushrooms
    • 1 red bell pepper, cubed
    • 1 green bell pepper, cubed
    • ½ red onion, cut into cubes
    • salt and pepper
    • 1 Tablespoon olive oil
    • 1½ pound top sirloin steak, cut into one inch cubes, raw*
  • Garlic Herb Butter
  • Ingredients
    • ½ cup butter, room temperature
    • ¼ cup freshly chopped parsley
    • 4 garlic cloves, minced
    • 1 teaspoon fresh rosemary, chopped
    • 1 teaspoon fresh thyme, chopped
    • ½ teaspoon salt
    • ¼ teaspoon pepper
  • Directions
    • In a medium sized bowl add the red potatoes, carrots, bell peppers, mushrooms and red onion. Add salt and pepper and toss with olive oil. Place four 18x12-inch pieces of heavy aluminum foil on counter. Evenly place vegetable mixture on each piece of foil. Top vegetables with steak. To make the garlic herb butter: In a small bowl add the butter, parsley, garlic, rosemary, thyme, salt and pepper. Divide evenly and place on top of the steak. Double fold top and ends of each piece of foil, leaving space for steam to gather. Place packets on the grill and cover. Grill 20-30 minutes, turning over halfway through or until steak is cooked through and veggies are tender. Carefully open packets and serve. (if you want to cook these inside, bake in your oven at 400 degrees F, for about 1 hour)
  • Russ's Drink Corner
  • Booker's Kentucky Straight Bourbon Whiskey (Batch 2015-01)
    • ABV: 64.35% (128.7 Proof, Varies)
    • Location: Clermont, KY
    • Color: Rich, warm caramel with a hint of amber
    • Nose: Alcohol, smoked oak, cream sherry, light floral hints, bowl of nuts
    • Taste: Oak, vanilla, caramel, raisin, leather
    • Cost: $65
    • Rating: 94
  • Bill's Whatever Corner
  • 7venth Sun Brewery's Headbanger IPA
    • ABV:  6.5%
    • IBU:  70
    • Locatino: Dunedin, FL
The Weekend in Music (Segment 4, Optional)
  • "Kleptocussion" by Cloud Maze, courtesy of Jamendo.
    • Duration: 3:37
    • Location: Moscow, Russia
    • Released: May 2018
    • Source: https://lhs.fyi/6W (Jamendo)

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Show Notes #231: Securitas ad Novissimum

Posted on by Russ Woodman
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[audio:https://bsmarchive.info/lhs/mp3/lhs231.mp3]
Segment 1 (Lead Topic)
  • Bill's Vacay
Segment 2 (Amateur Radio)
Segment 3 (Open Source)
Segment 4 (Linux in the Ham Shack)
  • How to get FreeDV GUI 1.3 on LHSv1
Segment 5 (Social Media Roundup)
  • Facebook
    • W. Jeremie Dunlap
    • Brian Hemmis
    • Tony Coberly
    • Fred Cole
    • Kofi Attipoe
    • Russell Zauner
    • Harald Greiner
    • Norm Sinclair
  • Google Plus
    • Walter Getchell
  • Twitter
    • @Jase3gt
    • @aFanFromKy
    • @waterfordham
    • @mikeatv
    • @benvonhandorf
    • @KZ9G_
    • @JeremyGilchris4
    • @ayalgussow
    • @DanW77352779 ?
    • @bncphd
    • @rachidhachi
    • @sconklin1
    • @1776EC
    • @Chris_simstick
    • @amlan_c
    • @wymanc3
    • @KE0LJA
    • @KG5ZPB
  • YouTube
    • Fred Cole
    • Onkel Art
    • Ken Hendrickson
  • Mailing List
    • Misha LeBlanc
    • Russell Ferris
  • Merchandise Sales
    • Arthur Jones

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Show Notes #230: FlexRadio Deep Dive

Posted on by Russ Woodman
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[audio:https://bsmarchive.info/lhs/mp3/lhs230.mp3]
Segment 1 (Deep Dive)
  • FlexRadio
Segment 2 (Announcements & Feedback)
  • Message from Roger Meadows via Facebook
  • Comment via Twitter from N5FPP

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Show Notes #225: Gpredict Deep Dive

Posted on by Russ Woodman
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[audio:https://bsmarchive.info/lhs/mp3/lhs225.mp3]
Segment 1 (Main Topic)
Segment 2 (Announcements & Feedback)
  • Hamvention GoFundMe Campaign
  • E-mail from Ron, W7HD
  • E-mail from Jeff, KA1DBE
  • Comment on Episode 223 from Jason W3AAX
  • Comment on Episode 224 from Paul, KE5WMA
  • Comment on Episode 224 from Kevin Murray, K2FN

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Show Notes #224: The Weekender IX

Posted on by Russ Woodman
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[audio:https://bsmarchive.info/lhs/mp3/lhs224.mp3]
Interview with Carter "Hutch" Hutchinson (K9KJN)
This Weekend in Amateur Radio (Segment 1)
  • Contests
  • New England QSO Party
  • Contests Next Weekend
  • Special Events
  • Announcements
    • LHS Hamvention campaign is live on GoFundMe!
  • LHS Ham Radio Challenge
    • Use a digital mode other than PSK-31, RTTY or the WSJT-X modes (FT-8, etc) to make a successful contact.
This Weekend in Open Source (Segment 2)
  • Distros to Try
  • Events
  • LHS Open Source Challenge
    • Listen to at least one episode of an Open Source-inspired podcast that you've never listened to before.
This Weekend in Hedonism (Segment 3)
  • Hutch's Recipe Corner
  • Cajun Pulled Pork
  • Ingredients
    • 5 lbs Pork Shoulder or Boston Butt
    • Cajun Tasso Seasoning (see below)
    • 12 oz Coca Cola or Dr Pepper, room temp
  • Directions
    • Rub pork completely with 1 cup of tasso seasoning. Discard any leftover seasoning that's touched pork. Allow pork to rest, uncovered 6 - 12 hours in fridge. When ready to cook: Preheat oven to 220F. Pour room temp soda in roasting pan. Place tassoed pork in roasting pan. Cover with aluminum foil. Cook 8 - 12 hours or until "fork tender" - (usually 2 hours per pound and pork easily pulls apart.) Drain and place pork in a bowl and shred with fork.
  • Basic Tasso Seasoning -- An Easy Cajun Rub
  • Ingredients
    • 1 part each, by volume
    • Kosher Salt
    • Coarse Ground Black Pepper
    • Cayenne Powder
    • Granulated Garlic
    • Paprika
    • Brown Sugar
  • Directions
    • Mix well. Store tasso seasoning at room temp in an airtight container. Great as a rub or seasoning on any kind of meat.
  • Suggestions
    • Sandwiches/Sliders: Place shredded pork in hot dog, hamburger buns or dinner rolls. Store extra shredded pork in a sealed container in fridge.
    • Dry Style: Sprinkle with extra tasso seasoning.
    • Wet Style: Cover in your favorite BBQ sauce.
    • Tailgate Style: Wet or dry, then top with coleslaw and serve with your favorite beverage.
    • This recipe also works well with pork or beef ribs. Adjust times accordingly.
    • TurboDog or Amber Abita is suggested for the pulled pork
  • Russ's Drink Corner
  • The Singleton of Glendullan 12
    • ABV: 40% (80 Proof)
    • Color: Old gold
    • Region: Speyside
    • Nose: Fruity sweetness, vanilla, leather, malted barley, dry grain 
    • Taste: Generally fruity, citrus, raisins, vanilla, honey, sandalwood, maple syrup
    • Cost: $33 (750ml)
    • Rating: 86
  • Bill's Corner
  • Columbia Crest H3 Les Chevaux Red Blend 2014
    • Cost: $10.99 in MT
    • Blend: 63% Syrah, 33% Merlot, 4% Viognier
    • ABV: 14.5% (29 Proof)
    • Taste: This lively red blend presents rose petal aromas and dark fruit cherry flavors, followed by smooth tannins that lead in to a vibrant finish. (Wine.com)
    • Rating: 87 Points (Wine Magazine)
Music (Segment 4)
  • "Heart of War" by Message from Sylvia from the album Message from Sylvia, courtesy of Jamendo.
    • Duration: 4:08
    • Location: Cheyenne, Wyoming, USA
    • Released: Late 2016
    • Source: https://lhs.fyi/6A

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