LHS Episode #429: The Weekender LXXVIII

by Black Sparrow Media Episode #429 Duration: 00:39:46
LHS Episode #429: The Weekender LXXVIII

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!

  • Amazingly Tasty and Crispy Chicken Schnitzel

  • Description

  • Russ and I live near a German community and when I was growing up, I encountered German food fairly often.  My favorite being Schnitzel.  So, today, I share a recipe for Chicken Schnitzel with a side of German potato salad… just in time for Oktoberfest!

  • Ingredients (Chicken)

  • 2 large eggs

  • 3 tablespoons honey

  • 3 tablespoons Dijon mustard

  • 2-1/2 tablespoons soy sauce

  • 1 tablespoon crushed garlic

  • 2 cups bread crumbs, or as needed

  • 1 teaspoon salt

  • 1 teaspoon ground black pepper

  • Vegetable oil for frying

  • 4 boneless chicken breast halves, pounded very thin

  • 1 lemon, cut into wedges

  • Directions (Chicken)

  • Whisk eggs, honey, Dijon mustard, soy sauce, and garlic together in a bowl. Mix bread crumbs, salt, and pepper together in a shallow bowl. Heat 1/2 to 1 inch of vegetable oil in a heavy skillet to 350 degrees F (175 degrees C). You can also use a deep fryer. Put chicken slices in the egg mixture and knead until fully coated. Press chicken in the bread crumbs until evenly coated. Working in batches, carefully place chicken in the hot oil using tongs and cook until no longer pink in the center and browned on the outside, 3 to 4 minutes per side. Drain on paper towels and serve with lemon wedges.

  • German Potato Salad

  • Ingredients (Potato Salad)

  • 3 cups diced peeled potatoes

  • 4 slices bacon

  • 1 small onion, diced

  • 1/4 cup white vinegar

  • 2 tablespoons water

  • 3 tablespoons white sugar

  • 1 teaspoon salt

  • 1/8 teaspoon ground black pepper

  • 1 tablespoon chopped fresh parsley

  • Directions (Potato Salad)

  • Place the potatoes into a pot, and fill with enough water to cover. Bring to a boil, and cook for about 10 minutes, or until easily pierced with a fork. Drain, and set aside to cool. Place the bacon in a large deep skillet over medium-high heat. Fry until browned and crisp, turning as needed. Remove from the pan and set aside. Add onion to the bacon grease, and cook over medium heat until browned. Add the vinegar, water, sugar, salt and pepper to the pan. Bring to a boil, then add the potatoes and parsley. Crumble bacon and add half to the potato mixture. Heat through, then transfer to a serving dish. Garnish with the remaining crumbled bacon and serve warm.

  • Cheryl’s Mixed Drink Corner

  • Stone Cold Stinger

  • Description

  • Keeping with German food, we’re going to mix up a great shot!

  • Ingredients

  • 1/2 ounce Jägermeister

  • 1/2 ounce cinnamon schnapps

  • 1/2 ounce peppermint schnapps

  • Directions

  • Place all ingredients in a ice filled shaker.  Shake well, strain into shot glasses and enjoy!

  • Russ’s Drink Corner

  • Slipknot No. 9 Reserve Iowa Whiskey

  • Description

  • Much-loved heavy metal band Slipknot has teamed up with Cedar Ridge Distillery to create Slipknot No.9 Whiskey. Blended by Slipknot’s very own Shawn “Clown” Crahan, the whiskey features Iowa corn as well as a helping of rye, which brings a kick of spice to the fore. Both Slipknot and Cedar Ridge hail from Iowa and, judging by the whiskey they’ve made together, they seem like a fantastic fit. With that in mind, stick on Slipknot’s Iowa album, pour yourself a glass and enjoy this four-year-old bourbon and rye whiskey blend.

  • Details

  • Mashbill: Bourbon (74% corn, 14% malted rye, 12% malted barley), Rye Whiskey (51% rye, 34% malted barley, 15% corn)

  • Proof: 99 (49.5% ABV)

  • Region: Swisher, Iowa

  • Color: Golden honey

  • Nose: Sweet buttered corn, honeysuckle, caramel, vanilla, honey, cornbread, paprika

  • Taste: Toffee, butter, kettle corn, citrus, chocolate orange, milk chocolate, black pepper

  • Finish: Lingering notes of sweet corn, buttery pie dough and bananas foster

  • Price: $70 (750 ml)

  • Rating: 92

Music (Segment 4, Optional)

  • “Coast” by Tinmouth from the album Surprise Time.

  • Info: Tim Lebordo, Alyssa Shea and Aaron Sternick comprise the band.

  • Location: Philadelphia, PA

  • Released: July 2017

  • Source: https://lhs.fyi/uE (Bandcamp)

  • Additional Info: https://lhs.fyi/uF (Facebook)