LHS Episode #315: The Weekender XXXVIII

by Black Sparrow Media Episode #315 Duration: 00:39:16
LHS Episode #315: The Weekender XXXVIII

It's time once again for The Weekender. This is our bi-weekly departure into the world of amateur radio contests, open source conventions, special events, listener challenges, hedonism and just plain fun. Thanks for listening and, if you happen to get a chance, feel free to call us or e-mail and send us some feedback. Tell us how we're doing. We'd love to hear from you.

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This Weekend in Amateur Radio (Segment 1)

This Weekend in Open Source (Segment 2)

This Weekend in Hedonism (Segment 3)

  • Cheryl’s Recipe Corner!

  • Reuben Egg Rolls

  • Ingredients

  • 1 ½ c cooked corned beef, diced

  • 1 c Swiss cheese, shredded (or 12 slices)

  • ¾ c sauerkraut, drained

  • 12 (5 inch) egg roll or wonton wrappers

  • Directions

  • Preheat oven to 425F (or heat oil on medium high). In a medium bowl, mix corned beef, shredded cheese*, and sauerkraut *(if using slices, tear in half and set aside). Spread ¼ c of the filling in a line in the center of each wonton wrapper, leaving the corners empty (if using sliced cheese, place one half slice on the eggroll wrapper, place filling on top, then place another half slice on top). Fold the bottom corner up over the filling. Moisten the unfolded edges of the wrapper with a little water. Then fold in the two sides. Finally, roll the egg roll towards the last corner to tightly wrap the filling. Place the egg rolls, seam side down, on a greased baking sheet. Spray the tops with cooking spray or lightly brush the tops with oil (if baking).  If frying, place in oil and cook until golden on all sides, turning while frying. Bake 20-25 minutes, until golden and crisp. Serve with homemade Russian dressing.

  • Homemade Russian Dressing

  • Ingredients

  • 1/4 c plain yogurt or sour cream

  • 3 Tbsp ketchup

  • 1 tsp fresh grated horseradish or prepared horseradish

  • 1 garlic clove, crushed

  • 1/2 tsp paprika

  • Directions

  • Mix all dressing ingredients together in a small bowl. Dressing can be used immediately, but the flavor will improve if refrigerated for at least 10 minutes before using. Store the dressing in a sealed container in the refrigerator for 1 week.

  • Russ’s Drink Corner

  • Brenne 10 French Single Malt Whiskey

  • Description

  • The whisky is twice-distilled from two types of local indigenous heirloom barley grown on the Brenne estate in an alembic Charente still, creating a floral, fruit-forward new-make spirit. The Spirit is then rested in signature barrels, new French Limousin oak and Cognac casks, before being proofed with water from the Charente River. The resultant liquid is the first single malt in the world to be aged exclusively in these two barrels. This French terroir whisky has a profile rich in fruit-forward, floral, and creamy notes that is exceptionally smooth, set apart from every other whisky.

  • Details

  • Mashbill: 100% barley

  • ABV: 48% (96 Proof)

  • Region: Cognac, France

  • Color: Ginger ale

  • Nose: Hints of cranberry, pear, peppermint, agave and hibiscus

  • Taste: Pear, melon, hay, honey, pink bubble gum, earthiness like mushrooms

  • Finish: Long, light nondescript sweetness

  • Price: $50-100 (750ml)

  • Rating: 84

  • Bill’s Whatever Corner

  • Bill’s Bourbon Mule (Spicy)

  • Details

  • Cock’n Bull Ginger Beer

  • Jim Beam Devil’s Cut

  • Slice of lime