Category: Show Notes

Show Notes #185: Second. Worst. Episode. Ever.

Posted on by Russ Woodman
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[audio:https://bsmarchive.info/lhs/mp3/lhs185.mp3]
Segment 1 (Amateur Radio)
  • Washington House Votes to Ban Cell Phones While Driving
Segment 2 (Open Source)
  • The Great Debian Iceweasel/Icedove Saga Comes to an End
Segment 3 (Linux in the Ham Shack)
  • Interesting Distros Explored for LHS Readiness
Music
  • "Knock 'em Stiff" by Thin Men from the album PrOP!, courtesy of Jamendo.
    • Duration: 2:56
    • Location: Germany
    • Released: March 2016
    • Source: https://lhs.fyi/35 (Jamendo)
Segment 4 (Announcements and Feedback)
  • E-mail from Gene, BX8AAD
  • Tweet from Brian, N4AE
  • Hamvention 2016 and 2017
Segment 5 (Cheryl's Recipe Corner)
  • Easy Ravioli Bake
  • Ingredients
    • 1 jar (26 to 28 ounces) tomato pasta sauce (any variety)
    • 1 package (25 to 27 1/2 ounces) frozen cheese-filled ravioli
    • 2 cups shredded mozzarella cheese (8 ounces)
    • 2 tablespoons grated Parmesan cheese
  • Directions
    • Heat oven to 350°F. Spray bottom and sides of rectangular baking dish 13x9x2-inches, with cooking spray. Spread 3/4 cup of the pasta sauce in baking dish. Arrange half of the frozen ravioli in single layer over sauce; top with half of the remaining pasta sauce and 1 cup of the mozzarella cheese. Repeat layers once, starting with ravioli. Sprinkle with Parmesan cheese. Cover with aluminum foil and bake 40 minutes. Remove foil; bake uncovered 15 to 20 minutes longer or until bubbly and hot in center. Let stand 10 minutes before cutting.
Segment 6 (Social Media Roundup)
  • Facebook
    • C. M. Dailing
    • Avinash Halsnad
    • Kyle Sherman
    • Glenn Dietz
  • Twitter
    • @ve5uo
    • @dfannin
    • @colortheory
    • @ZF2CJ
    • @ka0iqt
    • @jimedmondson
    • @PaCattaneo
    • @FootPoundForce

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Show Notes #184: Don’t Eat the Baby

Posted on by Russ Woodman
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[audio:https://bsmarchive.info/lhs/mp3/lhs184.mp3]
Segment 1 (Amateur Radio)
  • ARISS Opens Proposals for Space Station Crew Contacts
Segment 2 (Open Source)
  • Privacy-focused OS Tails 3.0 Is Dropping 32-bit Support
  • Chrome Browser and Synergy Interaction Bug
Segment 3 (Linux in the Ham Shack)
 Music
  • "Burger" by Under the Film from the album Meeting, courtesy of Jamendo.
    • Duration: 2:43
    • Location: France
    • Released: 02-08-2017
    • Source: https://lhs.fyi/2R (Jamendo)
Segment 4 (Announcements and Feedback)
  • Hamvention 2016 Perks
  • Hamvention 2017 News and Funding Campaign
Segment 5 (Cheryl's Recipe Corner)
  • King Cake
  • Description
    • While we live in the midwest, and have never been to "The Big Easy" to experience Mardi Gras, we do enjoy Cajun cuisine.  For those "in the know"... you know that King Cake IS the big thing during Mardi Gras.  And everyone hopes to find the little baby that is baked inside the cake... the person who has the baby in their slice is supposed to have a year of good luck! Fat Tuesday is February 28th (so here is a goal for Russ to get the podcast edited and posted BEFORE then!)... so make plans to have this on your table to celebrate!  In episode #162 I included the recipe for Bacon-Corn Maque Choux which is another Louisiana dish that is quite tasty! For those that have never had King Cake, it is very much like a coffee cake (some recipes for King Cake include a cream cheese filling, instead of a cinnamon-sugar filling).  If you'd like to put a baby in your cake, buy a small plastic baby (about 1" long) from your local craft supply store and cut a small slit into the bottom of the cake after baking and shove the baby inside... so no one knows where the baby is when you start cutting into the cake. Russ hadn't experienced King Cake until he moved to Missouri... I think he enjoys a slice of it (even though he's not big on sweets).
  • Ingredients
    • 2 packages (1/4 ounce each) active dry yeast
    • 1/2 cup warm water (110° to 115°)
    • 3/4 cup sugar, divided
    • 1/2 cup butter, softened
    • 1/2 cup warm 2% milk (110° to 115°)
    • 2 egg yolks
    • 1-1/4 teaspoons salt
    • 1 teaspoon grated lemon peel
    • 1/4 teaspoon ground nutmeg
    • 3-1/4 to 3-3/4 cups all-purpose flour
    • 1 teaspoon ground cinnamon
    • 1 egg, beaten
  • Glaze Ingedients
    • 1-1/2 cups confectioners' sugar
    • 2 teaspoons lemon juice
    • 2 to 3 tablespoons water
    • Green, purple and yellow sugars
  • Directions
    • In a large bowl, dissolve yeast in warm water. Add 1/2 cup sugar, butter, milk, egg yolks, salt, lemon peel, nutmeg and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky). Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Turn onto a lightly floured surface. Roll into a 16-in. x 10-in. rectangle. Combine cinnamon and remaining sugar; sprinkle over dough to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Place seam side down on a greased baking sheet; pinch ends together to form a ring. Cover and let rise until doubled, about 1 hour. Brush with egg. Bake at 375° for 25-30 minutes or until golden brown. Cool completely on a wire rack. For glaze, combine the confectioners' sugar, lemon juice and enough water to achieve desired consistency. Spread over cake. Sprinkle with colored sugars. Yield: 1 cake (12 slices).
Segment 6 (Social Media Roundup)
  • Facebook
    • Brian Dickson
    • Adrian Changalombo
    • Spammy Wheaton
    • Michael Henze
    • Pedro Chicherchio
    • Rodrigo de Araujo
    • Charles Frischknecht
    • Cale Nelson
    • Jesse Stanley
    • Christopher Jackson
  • Twitter
    • @R820T2
    • @n3vem
    • @k777p
    • @wannabreak80
    • @CQ_Contest
    • @ubuntu101za
    • @gmshoward
    • @w5ym_arcua
    • @rifatsikder_333
    • @kk4tss
    • @KD8MST
    • @QuirkyQRP
    • @roy_charles
    • @HamzaGunner
    • @N1DN
    • @N3EML
    • @hohn_oleta
    • @Cthulhu_201
    • @daniel_sal
    • @jeffuszcz
    • @Leykersoft
    • @n1ykh
    • @kenmfalme
    • @Shrikant_1003
    • @weTesseract
  • Google+
    • Martin Weinecke

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Show Notes #183: All the Acronyms

Posted on by Russ Woodman

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[audio:https://bsmarchive.info/lhs/mp3/lhs183.mp3]
Segment 1 (Amateur Radio)
 Segment 2 (Open Source)
  • Quantum Computing Is Real, and D-Wave Just Open-Sourced It
 Segment 3 (Linux in the Ham Shack)
  • Dockerizing the Ham Radio Pure Blend

Music

  • "Dragon Slayer" by Avi Rosenfeld from the album Very Heepy Very Purple VI, courtesy of Jamendo.
    • Source: https://lhs.fyi/2G (Jamendo)
    • Location: Israel
    • Release: January 21, 2017
    • Duration: 5:00
Segment 4 (Announcements and Feedback)
  • Hamvention Updates
  • Tweet from @CubicleNate
    • @lhspodcast #OpenSUSE would be the install I would recommend and have recommended to prospective #Linux users. Software Center is tip top.
 Segment 5 (Cheryl's Recipe Corner)
  • Chicken Lazone
  • Ingredients
    • 2 teaspoons kosher (coarse) salt
    • 2 teaspoons garlic powder
    • 2 teaspoons chili powder
    • 1 lb uncooked chicken breast tenders (not breaded)
    • 4 tablespoons unsalted butter
    • 1 cup whipping cream
  • Directions
    • In small bowl, stir together 2 teaspoons kosher salt, 2 teaspoons garlic powder and 2 teaspoons chili powder. Sprinkle over 1 lb uncooked chicken breast tenders (not breaded) to completely coat.  In 10-inch skillet, melt 2 tablespoons of the unsalted butter over medium-low or medium heat. Add coated chicken tenders; cook 3 to 4 minutes on each side or until browned and no longer pink in center. Transfer chicken to plate; set aside.  In same skillet, heat 1 cup whipping cream, scraping up any brown bits from bottom of skillet. Increase heat to simmer or until cream comes to a boil. Reduce heat; simmer until cream is reduced by half. Stir in remaining 2 tablespoons unsalted butter. Season to taste with salt. Return chicken to skillet.  Serve over pasta or mashed potatoes.
 Segment 6 (Social Media Roundup)
  • Facebook
    • James Soderlund
    • Raj Bnr
    • Motty The-Ham Man
    • Rex Vokey
    • Bryan Russell
    • Chuck Patterson
  • Twitter
    • @RexVokey
    • @RadWire
    • @CryptZero
    • @W1MSW
    • @AntenTop
    • @Daz_M0TTY
    • @AaronVan1964
  • Google+
    • Onlive Infotech

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Show Notes #182: You May Experience Browsiness

Posted on by Russ Woodman

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[audio:https://bsmarchive.info/lhs/mp3/lhs182.mp3]

Segment 1 (Amateur Radio)

  • Hamvention Releases Inside Exibitor Booth Layout

Segment 2 (Open Source)

  • New Version of Parrot Security White Hat OS Released

Segment 3 (Linux in the Ham Shack)

Music

  • "Bird of Mine" by The Social Animals from the EP Formative Years, courtesy of The Social Animals.
    • Source: https://lhs.fyi/2x (The Social Animals)
    • Location: Duluth, Minnesota
    • Released: August, 2016
    • Duration: 3:58

Segment 4 (Announcements and Feedback)

Segment 5 (Cheryl's Recipe Corner)

  • Aloha Chicken and Rice
  • Ingredients
    • 2 cups cooked white rice
    • 1 can (15oz) pineapple tidbits, undrained
    • 1 can (14.5 oz) chicken broth
    • ½ cup chopped green (or red) bell pepper
    • ½ cup Shake & Bake Chicken coating mix (original)
    • 1 pound boneless/skinless chicken breasts, cut into strips
  • Directions
    • Preheat oven to 400 degrees. Mix rice, pineapple with juice, broth and green peppers in 9x13” baking dish. Measure ½ cup chicken seasoning mix into zipper-top plastic bag; coat chicken strips as directed on package. Place chicken on rice mixture. Bake for 30 minutes or until chicken is cooked through.
  • Homemade Shake and Bake
  • Ingredients
    • 4 cups dry bread crumbs
    • 1/3 cup vegetable oil
    • 1 tablespoon salt
    • 1 tablespoon paprika
    • 1 tablespoon celery salt
    • 1 teaspoon ground black pepper
    • 1/2 teaspoon garlic salt
    • 1/2 teaspoon minced garlic
    • 1/4 teaspoon minced onion
    • 1 pinch dried basil leaves
    • 1 pinch dried parsley
    • 1 pinch dried oregano
  • Directions
    • In a large resealable plastic bag combine the crumbs, oil, salt, paprika, celery salt, pepper, garlic salt, minced garlic, minced onion, basil, parsley and oregano. Seal bag and shake all ingredients together.

Segment 6 (Social Media Roundup)

  • Donations
    • Marcus Burst
  • Facebook
    • Earl Burneau
    • Paulo Martins
    • Jason Griffin
  • Google+
    • Sean Smith
    • Steven Stiffler
    • unixhowto Forum
  • Twitter
    • @vu3rdd
    • @panderson941
    • @GatCanS
    • @PialiBhanot
    • @RexVokey
  • Mailing List
    • Terry Bendell

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Show Notes #181: Drinking to the Future

Posted on by Russ Woodman
Listen Now
[audio:https://bsmarchive.info/lhs/mp3/lhs181.mp3]
Segment 1 (Amateur Radio)
  •  Predictions for 2017?
Segment 2 (Open Source)
  • Cheryl Installs Two Ubuntu Variants on a New PC
  • Predictions for 2017
Segment 3 (Linux in the Ham Shack)
  • So if I wanted to go Linux for the shack, what would I need?
  • Predictions for 2017
Music
  • "King of the Fairies" by Abok-I from the album The Irish Album, courtesy of Jamendo.
    • Source: https://lhs.fyi/2b (Jamendo)
    • Location: Sweden
    • Released: December, 2016
    • Duration: 3:39
Segment 4 (Announcements and Feedback)
  • None. Nada. Zip. Zilch.
Segment 5 (Cheryl's Recipe Corner)
  • Quiche
  • Description
    • This is one of those items I typically fix to use up leftovers in the fridge.  Last week, for example, we had green onion, sauteed mushrooms, RoTel tomatoes, shaved parmesan and pepper-jack cheese leftover from items fixed earlier in the week... so I made a Quiche with a "southwest" kick to it, using those items plus some deli roast beef, and adding some cumin, garlic and chili powder to the eggs.  I must admit that I rarely follow a recipe exactly... I just use it as a base for "tweaking".  Russ rarely seems to mind, though! So, keeping that in mind regarding the "tweaking" aspect, use whatever meats, cheeses, vegetables, etc. that you like.  Just make sure that whatever you do use is fully cooked (like sauteeing onions and mushrooms, making sure meats are fully cooked, etc.) This recipe can be doubled and one of the Quiches frozen for use at a future date; it also microwaves wonderfully if you have leftovers!
  • Ingredients
    • 1/4 pound thick sliced bacon
    • 1 (4 ounce) container sour cream
    • Salt and pepper to taste
    • 1 (9 inch) unbaked pie crust
    • 1 tablespoon olive oil
    • 1/2 small onion, finely diced
    • 1/4 pound fresh mushrooms, finely diced
    • 1 cup finely diced smoked ham
    • 4 ounces Monterey Jack cheese, shredded
    • 4 ounces Cheddar cheese, shredded
    • 2 ounces Parmesan cheese, grated
    • 4 eggs
    • 3/4 cup half-and-half cream
    • 1/2 tablespoon dried parsley
    • Salt and pepper to taste
  • Directions
    • Preheat oven to 375F (190C). Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside. Heat olive oil in skillet over medium heat. Saute onions until soft and translucent. Stir in mushrooms, and cook for 2 minutes, or until soft. Stir in ham and cooked bacon. Remove from heat. In a large bowl, combine sour cream, salt and pepper. Divide and spread into pie crust. Layer with bacon mixture. Mix together Monterey Jack, Cheddar and Parmesan, and sprinkle over pie. Whisk together eggs, half-and-half and parsley. Season with salt and pepper, and pour over pie. Place pie on baking sheet and bake on middle shelf in preheated oven for 40 minutes. The top will be puffed and golden brown. Remove from oven and let stand for 5 to 10 minutes.
Segment 6 (Social Media Roundup)
  • Facebook
    • Nizar Ben Rejeb
    • Edward Gilligan
    • Stan Ostrom
    • Darren Clarke
    • Malcolm Parsons
  • Google+
    • Sean Smith
  • Twitter
    • @SMentOSDotCom
    • @MBHeyworth
    • @jj_mutal
    • @vu3rdd
    • @jpanderson941
  • Mailing List
    • Terry Bendell

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