LHS Episode #154: Sorry, I Kant Today

by Black Sparrow Media Episode #154 Duration: 01:05:27
LHS Episode #154: Sorry, I Kant Today

Welcome to the latest installment of Linux in the Ham Shack. In this episode we present some topics of the day related to ham radio and Linux, as well as veer a little off course and put forth a thought experiment, comparing Linux, Windows and MacOS in a purely subjective way. We also look at open pharmacology, Linux distros, German food and a lot more. Thanks for listening, and please let your friends know about us.

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Episode #154 Audio (Listen Now)

[audio:https://bsmarchive.info/lhs/mp3/lhs154.mp3]

Segment 1 (Amateur Radio)

Segment 2 (Open Source)

  • What is Open Source Pharma (And Why Should You Care?)

  • https://www.consortiuminfo.org/standardsblog/article.php?story=20150904123645851

  • Linux, Comparatively

  • Installers

  • Desktop Environments, Window Managers

  • Finding Software

  • Packages Managers and Software Installation

  • General Usage (Ease of Use)

  • Online Experience (Web Browsing)

  • Network Configuration, Peripheral Configuration

  • Finding Features

  • Gaming

  • Hardware Support

  • Getting Help

Segment 3 (Linux in the Ham Shack)

Music

Segment 4 (Announcements and Feedback)

Segment 5 (Cheryl’s Recipe Corner)

  • A chicken version of the famous veal schnitzel, these crusty cutlets are best served with wedges of tart lemon. Add capers and more butter to make a pan sauce for serving, if you desire.. If you can’t find chicken cutlets at the supermarket, simply take 2 skinless, boneless chicken breast halves and slice them in half horizontally before pounding thin. This is great served with mashed potatoes (or pan fried potatoes) and some green beans with onion and bacon mixed in.

  • Chicken Schnitzel

  • 4 chicken cutlets (about 1 1/2 pounds)

  • 1/2 cup flour

  • Salt and pepper, to taste

  • 2 eggs, lightly beaten

  • 1 1/4 cups plain breadcrumbs

  • 2 tablespoons olive oil, divided

  • 2 tablespoons unsalted butter, divided

  • Lemon wedges, for garnish

  • Pound the chicken cutlets to 1/8-inch thick. Put the flour in a shallow bowl and season with salt and pepper. Lightly whisk the eggs in a separate shallow bowl and place the breadcrumbs in a third shallow bowl, then season the crumbs with salt. Dredge the chicken in the seasoned flour, shaking off the excess. Then dredge in the egg and then coat it with the breadcrumbs. Place them on a sheet pan lined with parchment or wax paper and chill in the refrigerator for 5 minutes. In a large nonstick or cast iron skillet over medium-high heat, heat 1 tablespoon olive oil and 1 tablespoon butter, whisking them together. Cook the chicken in batches until just cooked through and golden brown on both sides, about 4 to 6 minutes total. Add more oil and butter to the pan between batches. As you go, set chicken aside on a platter lined with paper towel, tented with foil. Serve the chicken with lemon wedges for garnish.

Segment 6 (Social Media Roundup)

  • Donations and Subscriptions

  • Jeremy Hall

  • Scott Pettigrew

  • Daryl Owen (NEW)

  • Bill Arcand

  • Jason Marinaro (NEW)

  • Dillon Angle (NEW)

  • Michael Connolly

  • Facebook

  • Olof Abraham

  • David Trieu

  • Roed Barrera

  • Dillon Angle

  • Google+

  • Seth Dedmon

  • HamAndShortwaveRadio

  • Twitter

  • @podcastnotes

  • @dan70_dan

  • YouTube

  • N/A

  • Mailing List

  • N/A

  • Merchandise Sales

  • N/A

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