Category: Show Notes

Show Notes #161: Someone Spelt the Soup

Posted on by Russ Woodman

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[audio:https://bsmarchive.info/lhs/mp3/lhs161.mp3]

Segment 1 (Amateur Radio)

Segment 2 (Open Source)

Segment 3 (Linux in the Ham Shack)

  • Adventures at the Northern Colorado Hamfest with KD0RG
  • Adventures in SSTV with K5TUX

Music

Segment 4 (Announcements and Feedback)

  • Dead of Winter Ham Radio Event
  • Voice Mail from Matthew Williams, KD9BWJ

Segment 5 (Cheryl's Recipe Corner)

  • Grünkernsuppe (Traditional German Spelt Soup)
  • Description
    • On Saturday, Russ and I traveled to Kansas City to do some shopping at IKEA, visit Weston Brewing in Weston, Missouri (we're enjoying beverages from there at this very moment), and visit the “Steamboat Arabia” museum. At the end of our day we enjoyed a lovely meal at Grünauer restaurant in a Frisco freight building behind beautiful Union Station. Because we dined there during Kansas City's Restaurant Week we had a 3 course meal to enjoy. This was the dish that Russ chose for his first course. The rest of the meal was average until we got to the Salted Caramel Pot de Creme we had for dessert. While it is not something we've made at home before, it WILL be something we do in the very near future. I love soup in the winter, especially with Pot de Creme for dessert.
  • Ingredients
    • ¼ cup Butter
    • 1 small Onion, minced
    • 1 large Carrot, minced
    • 6 fresh Mushrooms, minced
    • 6 oz. Spelt berries, crushed
    • 4 cups Broth (your choice of vegetable, chicken or beef)
    • ¼ cup “Real Bacon Bits” (or a few pieces fried then crumbled) – optional (or cooked and diced chicken, cooked sausage... the choices are endless!)
    • ½ cup Cream
    • Salt and pepper to taste
  • Directions
    • Over medium heat, sauté vegetables in the butter until beginning to get soft. Add crushed spelt berries to the vegetable mixture and saute for a few moments to release flavor. Do not burn the berries. If the berries begin to brown, remove from heat immediately. Add broth and meat to the vegetable/berry medley and simmer over low heat for approximately 2 hours. Remove from heat. Garnish each bowl with salt, pepper and a drizzle of cream over the top of the soup. You will stir the cream in just before you eat it. This recipe will make 4-6 servings.
  • Notes
    • Spelt berries (NOT flour) can be purchased at your local natural food store. Or you can get it online or locally through akin.com. Amazon carries it as well. Look for “Bob's Red Mill Spelt Berries." This soup is very forgiving regarding the ingredients. Leave meat out, leave vegetables out, add different (or more) meat, add different (or more) veggies; the choice is yours. As the recipe is written, it is a brothy soup similar to chicken noodle soup in taste and consistency. If you'd like a thicker soup, you can puree' everything together.

Segment 6 (Social Media Roundup)

  • Donations and Subscriptions
    • Michael Aiello
    • Mike Laskey
    • Ronald Nesler
  • Facebook
    • Ronin Mielecki
    • Antwaine Joyner
    • Nico Van Tonder
    • John Roopesh
  • Google+
    • Antonio H.
    • Karthik Sha
    • Chris Nelson
    • John van Egdom
    • Eric Bond
    • William Buck
  • Twitter
    • @goinglinux (Larry, what took you so long?)
    • @woodeee
    • @ve2gzi
    • @km6mo
    • @pa3hcm
  • Mailing List
    • Mike Laskey

 

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Show Notes #160: Tipsy Cow Tipping

Posted on by Russ Woodman

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[audio:https://bsmarchive.info/lhs/mp3/lhs160.mp3]

Segment 1 (Amateur Radio)

Segment 2 (Open Source)

Segment 3 (Linux in the Ham Shack)

Music

Segment 4 (Announcements and Feedback)

  • New Merch Options Coming Up
    • We are going to try using Spread Shirt as a new retailer for our T-shirts and other merchandise. It appears they have more clothing options and will be less expensive to purchase than Cafe Press. Details will be included on our homepage when they go live.
  • Fedora Ambassador, LHS Listeners, at SCaLE
    • If you're headed to SCaLE 14x in Pasadena, California this month, make sure to visit the Fedora booth. Matt Williams, KD9BWJ, aka Lord Drachenblut, will be one of the ambassadors there. He'd love for everyone to stop by and say hello.
  • Voicemail from Matt Williams, KD9BWJ
  • E-mail from Doug Rehder, K6MXZ

Segment 5 (Cheryl's Recipe Corner)

  • Crockpot Chicken and Dumplings
  • Description
    • In the winter, I am a huge fan of soups... especially ones that can be done in the crockpot. So, this week I share with you my recipe for Chicken and Dumplings, done in the crockpot (which Russ hates). It's great to come home to this, ready after work!
  • Ingredients
    • 4 skinless, boneless chicken breast halves
    • 2 tablespoons butter
    • 1 (10.75 ounce) can condensed cream of chicken soup
    • 1 (10.75 ounce) can condensed cream of celery soup
    • 1 teaspoon Garlic Powder
    • 1/2 teaspoon Poultry Seasoning
    • 1 teaspoon Onion Powder
    • Salt
    • Pepper
    • 1 onion, finely diced
    • 1-2 cans Chicken Broth
    • 2 (10 ounce) packages refrigerated biscuit dough, torn into pieces
  • Directions
    • Place the chicken, butter, soup, garlic powder, poultry seasoning, onion powder, salt, pepper and onion in a slow cooker, and fill with enough chicken broth to cover. Cover and cook for 6 hours on high. About 2 hours before serving (4 hours into the cooking time), remove the chicken and shred. Put back into slow cooker and place the torn biscuit dough in the slow cooker and "stir" the dough into the liquid. Cook until the dough is no longer raw in the center (approximately 6 hours).

Segment 6 (Social Media Roundup)

  • Donations and Subscriptions
    • Jeremy Hall
    • Scott Pettigrew
    • Robert Yerke
    • Alan Wilson
  • Facebook
    • Scott Burg
    • Terry McKean
    • Ken Haynes
  • Twitter
    • @charlie7932
    • @jefffrancis

 

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Show Notes #159: Digital Mode Interfaces

Posted on by Russ Woodman

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[audio:https://lhspodcast.info/lhs/mp3/lhs159.mp3]

Segment 1 (Amateur Radio)

Segment 2 (Open Source)

Segment 3 (Linux in the Ham Shack)

  • Ham Radio PC Interfaces

Music

Segment 4 (Announcements and Feedback)

  • Google Plus Post from John McGrath, KF6EFG
    • I went out to the site to follow the link to LiHaLo and noticed that the show is boasting that is has only 3% more badgers. Unfortunately, this falls below my threshold for badger related material, and I will have to stop listening until the podcast/site exceeds the 4% badger limit. Happy New Year! Great show regarding SCaLE this week. Keep up the good work! 73's, KF6EFG.
  • Comment on Episode #155 from Scott Pettigrew, N8VSI
    • Does anyone know where plans can be found for a "Lollipop" node, as Frank talked about in this episode?

Segment 5 (Cheryl's Recipe Corner)

  • Parmesan Crusted Chicken
  • Description
    • Parmesan-crusted chicken a golden, cheesy delight! This recipe can be made with different types of dressing so that it tastes slightly different each time.
  • Ingredients
    • 1 cup Russian dressing (see Options)
    • 2 1/2 cups crispy rice cereal, coarsely crushed
    • 1 cup grated Parmesan cheese
    • 6 boneless, skinless chicken breast halves (1-1/2 to 2 pounds total)
    • 2 tablespoons butter, melted
  • Directions
    • Preheat oven to 350 degree F. Coat a baking sheet with nonstick cooking spray. Place the dressing in a shallow dish. In another shallow dish, combine the crushed cereal and Parmesan cheese; mix well. Dip the chicken in the dressing then in the cereal mixture, coating completely. Place on the baking sheet. Drizzle the butter over the chicken and bake 20 to 25 minutes, or until no pink remains in the chicken.
  • Options
    • If Russian dressing isn't your preferred flavor, you can use any type of creamy dressing like ranch or sweet-and-spicy French.

Segment 6 (Social Media Roundup)

  • Facebook
    • Phil Beltz
    • Andrew Stephens
    • Ron Moniuk
    • Felix Loya III
    • John McDonnell
    • Eduardo Felipe Meert
    • Chuck Davis
    • Chris Boone
    • Lance Richens
    • Venelin Shehov
  • Donations and Subscriptions
    • Dillon Angle
    • Ronald Nesler
  • Twitter
    • @steencj
    • @socialhams
    • @hridaybala
    • @APRSpro
    • @Scott_WZ0W
    • @GVMARC_PIO
  • Mailing List
    • Mark Gillam
  • Merchandise Sales
    • Darren King

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Show Notes #158: Tipping the SCaLE

Posted on by Russ Woodman

Listen Now

[audio:https://bsmarchive.info/lhs/mp3/lhs158.mp3]

Segment 1 (Amateur Radio) & Segment 2 (Open Source)

Segment 3 (Linux in the Ham Shack)

Segment 4 (Announcements and Feedback)

  • Comment on Episode #156 from Johnny, N4JEK

Segment 5 (Cheryl's Recipe Corner)

  • Roasted Broccoli
  • Tonight I am sharing with you my recipe for roasted broccoli. I have never been a broccoli fan, whereas Russ loves it... and I think this was the recipe that helped convince me that broccoli IS okay to eat. We prepared this for our Thanksgiving Day dinner, attended by several friends, that we hosted, and everyone raved about how delicious it was. The recipe also works well using brussels sprouts or asparagus! You can use fresh or frozen broccoli - we have used both with excellent results. It isn't a pretty dish, but it is very yummy!
  • Ingredients
    • 2 heads broccoli, separated into florets (or 1 pound frozen broccoli)
    • 2 teaspoons extra-virgin olive oil
    • 1/2 teaspoon sea salt
    • 1/2 teaspoon ground black pepper
    • 1 clove garlic, minced
    • Sprinkle of crushed red pepper (optional)
    • 1/2 teaspoon lemon juice
    • Shredded parmesan cheese
  • Directions
    • Preheat the oven to 400 degrees F (200 degrees C). In a large bowl (a Ziploc bag works well for this), toss broccoli florets with the extra virgin olive oil, sea salt, pepper and garlic (and red pepper, optionally). Spread the broccoli out in an even layer on a baking sheet. Bake in the preheated oven until florets are tender enough to pierce the stems with a fork, 15 to 20 minutes. Remove and transfer to a serving platter. Squeeze lemon juice liberally over the broccoli, then sprinkle on Parmesan cheese before serving.

Segment 6 (Social Media Roundup)

  • Donations and Subscriptions
    • Ben Schram
    • Dillon Angle
    • Jeremy Hall
    • Scott Pettigrew
  • Facebook
    • David Metcalf
    • Bob Johnson
    • Ricky Straub
    • Rich Lawrence
  • Google+
    • Talon Smart
  • Twitter
    • @HamShackPhotos
    • @monsterb
    • @Richard_KG5DDX
    • @HamTomF
    • @pvan_van
    • @qrptransceiver
    • @signingmat
    • @amateurradioguy

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