AmateurRadio.com

Episode 551

It’s time once again for The Weekender. This is our departure into the world of hedonism, random topic excursions, whimsy and (hopefully) knowledge. Thanks for listening and, if you happen …

Hello and welcome to Episode 550 of Linux in the Ham Shack. In this short topics episode, the hosts discuss an award for GNU Radio, traffic nets, a new release of OBS, the aftermath of Crowdstrike, M17 hardware, the latest Linux Mint and much more. Thanks for listening and have a great week.

73 de The LHS Crew

Hello and welcome to the 549th installment of Linux in the Ham Shack. In this deep dive episode, the hosts go over their own personal histories with studying for the various amateur radio exams. Also discussed are open source software and other online resources for learning information and techniques for passing your ham radio tests. Then we try to pass the exams again as licensed hams. Hilarity ensues. We hope to hear you on the air soon and we also hope you have a great week.

73 de The LHS Crew

Listen Now

Spin the Random Topic Wheel (Segment 1)

• The Best Ethnic Foods

This Weekend in Hedonism (Segment 2)

• Cheryl’s Recipe Corner!

• Peach Fritters

• Description

• Summertime is peach time, and these are great little dessert bites!

• Ingredients

• 1 generous cup cubed fresh peach (about 1 very large, or 2 small peaches)

• 2 tablespoons white sugar

• 1/8 teaspoon vanilla extract

• 1 pinch ground nutmeg

• 1 pinch ground cinnamon

• 1 tablespoon panko breadcrumbs

• 1/2 cup self-rising flour

• Ingredients (Bourbon Simple Syrup)

• 1/4 cup white sugar

• 2 tablespoons water

• 1 tablespoon Bourbon whiskey

• Directions

• Add cubed peaches to a bowl and toss well with 2 tablespoons sugar. Coverand let sit at room temperature for 30 minutes. Peaches will release their juice and a syrup will form at the bottom of the bowl. Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Stir vanilla extract, nutmeg, cinnamon, and panko breadcrumbs into peaches. Add self-rising flour and stir until batter is no longer dry or sticky but fully moistened, about 1 minute. Rest batter for 3 to 5 minutes before frying. Transfer 6 heaping spoonfuls of batter into the hot oil, and fry for 90 seconds. Carefully tip fritters over to the other side and fry 90 seconds more. Flip again, and cook 1 minute more. Remove to cool on a rack until just barely warm. To make Bourbon syrup, combine 1/4 cup sugar, water, and Bourbon in a small saucepan. Bring to a boil over medium heat, stirring occasionally. Boil for 1 minute, and remove from heat. Cool to room temperature. (You can make syrup ahead and refrigerate until needed. This is a very light syrup, so if you want something a little thicker you can boil for an extra minute.) Serve fritters with vanilla ice cream and Bourbon syrup. Notes: You can use frozen or canned peaches if fresh peaches aren’t available. If using frozen peaches, thaw and drain very well and chop before sugaring. If using canned peaches, skip the sugar and just add a few tablespoons of the syrup from the can to chopped peaches. If you don’t have self-rising flour, it is easy to make at home. Sift 1 cup all-purpose flour, 1 1/2 teaspoons baking powder, and 1/2 teaspoon salt together, then measure out the amount you need for the recipe.

• Cheryl’s Mixed Drink Corner

• Georgia Peach

• Description

• How about a nice peachy cocktail to end the day?

• Ingredients

• 1 ounce* peach schnapps

• 1 ounce white rum

• 2 ounces orange juice (fresh squeezed, or store-bought no sugar added juice)

• 1 ounces cranberry juice

• Ice, for serving (try clear ice!)

• For the garnish: fresh peach slice, mint sprig (optional)

• Directions

• Add the peach schnapps, rum, and orange juice to an ice filled highball and stir. Gently pour the cranberry juice into the center. Garnish with peach slice and mint sprig. *To convert to tablespoons, 1 ounce = 2 tablespoons

• Russ’s Drink Corner

• Larceny Barrel Proof Bourbon (A124)

• Description

• Out of thousands of Bourbons, only a handful are Wheated Bourbons. Larceny is made with wheat instead of rye as the secondary grain, and has 25% more wheat than the leading competitor. That makes for a softer, rounder sipping experience. Steal a taste the same way John E. Fitzgerald once did: uncut & straight from the barrel. This is the first Wheated Bourbon to ever be named WhiskyAdvocate’s “Whisky of the Year.”

• Details

• Mashbill: 68% corn, 20% wheat, 12% malted barley

• Region: Bardstown, Kentucky, USA

• Proof: 124.2 (62.1% ABV)

• Color: Dark sepia

• Nose: Toasted bread, maple, cinnamon

• Taste: Caramel, citrus, Molasses, fig, hazelnut

• Finish: Nondescript warmth with hints of butterscotch and oak

• Price: $75 (750ml)

• Rating: 84

• Bill’s Whatever Corner

Segment 3 (Announcements & Feedback)

• N/A

Segment 4 (New Subscribers, New Supporters & Live Participants)

• Facebook

• Jeremy Robinette

• Instagram

• Andrew ON6SDB

• Mailing List

• John. N6UER

• Discord

• Jimi KK7UIL

• HB9HIL

• Alex - N1TRX

• YouTube

• John M

• Live Chat

• Tony, K4XSS

• Steve, KJ5T

• Jill, K1TTZ

• Mike, K6GTE

• Ted, WA0EIR

• Jared, W7AQB

• Joel, KC0YEW

• K3CAN

Hello and welcome to the 547th installment of Linux in the Ham Shack. In this episode, the hosts cover short topics including the return of Logbook of the World, gaming with FT-8, the RegreSSHion vulnerability that affects many systems, Nobara Linux 39, Linux running on Google Drive, the latest version of AllStar Link and much, much more. Thanks for listening and we hope you have a great week.

73 de The LHS Crew

Hello and welcome to Episode 546 of Linux in the Ham Shack. In this episode, the hosts take a look at some of the variations of the newly released Fedora 40 distribution. Topics include installation, desktop environments, ease of use, ham radio readiness, quirks and more. A particular focus is the partitioning system and other potential issues. Thanks for listening and have a great week.

73 de The LHS Crew

Listen Now

Spin the Random Topic Wheel (Segment 1)

• Sushi for Beginners

This Weekend in Hedonism (Segment 2)

• Cheryl’s Recipe Corner!

• Baja Grilled Chicken Tacos

• Description

• Summer is a great time to fire up the grill and make a tasty dinner… and what’s any better than chicken tacos fresh off the grill?

• Ingredients

• 1 teaspoon cumin

• 1 teaspoon dried Mexican oregano

• 1 teaspoon sazón seasoning*

• 1 teaspoon garlic powder

• 1 teaspoon salt

• 1/4 teaspoon cayenne pepper

• 1/4 cup fresh lime juice

• 1 teaspoon olive oil

• 1 pound skinless, boneless chicken thighs

• Canola oil cooking spray

• 1 (10 ounce) package corn tortillas, or as needed

• Directions

• Combine cumin, oregano, sazón, garlic powder, salt, and cayenne pepper in a large bowl. Add lime juice and olive oil and stir to make marinade. Add chicken and refrigerate for 30 minutes to 12 hours. Preheat an outdoor grill for medium heat and lightly oil the grate. Grill marinated chicken until no longer pink at the bone and juices run clear, about 8 minutes per side. Transfer to a bowl and shred chicken with forks. Spray canola oil onto tortillas and heat on the grill approximately 45 seconds per side. Transfer to a plate and cover with a paper towel to keep warm. Serve with shredded chicken. Tips: As an alternative to grilling, heat 1 tablespoon of canola or olive oil in a large skillet over medium-high heat. When the oil is hot, add seasoned chicken and sauté until cooked through. Heat tortillas per package directions and serve with chicken and garnishes of your choice. This dish pairs well with a black bean and corn salad. If you don’t have Sazon on hand, combine equal parts of ground cumin, ground coriander, garlic powder, and onion powder. This blend will provide a similar flavor profile to Sazon seasoning.

• Cheryl’s Mixed Drink Corner

• Grilled Grapefruit Paloma Cocktail

• Description

• Since you’ve already got the grill going to make the Baja chicken tacos, here’s a fired up twist on a traditional Mexican cocktail. You’ll grill the grapefruit and lime to caramelize the fruit and give the juice a subtle smoky edge. Stir it up with tequila or mescal and top with club soda for a refreshing drink that’s perfect all summer long.

• Ingredients

• 2 limes

• 1/4 cup white sugar

• 1 red grapefruit, halved widthwise

• 1/4 cup kosher salt

• 1 cup ice cubes, or as needed

• 4 fluid ounces tequila

• 2 tablespoons simple syrup, or to taste

• 4 fluid ounces club soda

• Directions

• Preheat an outdoor grill for medium-high heat and lightly oil the grate. Cut limes in half widthwise. Cut 1 half into 3 wheels. Pour sugar into a shallow bowl. Dip lime halves, 2 of the lime wheels, and grapefruit into sugar to coat thoroughly. Place limes and grapefruit cut-side down on the hot grill. Cook, turning lime wheels occasionally, until browned and grill marks form, 5 to 10 minutes. Transfer to a rimmed baking sheet to cool. Rub remaining lime wheel over the rim of 2 highball glasses. Dip rims in kosher salt. Fill glasses with ice. Juice grilled lime halves and grapefruit into a small pitcher. Pour in any juices that accumulated on the baking sheet. Stir in tequila and simple syrup. Divide mixture between glasses and top off with club soda. Garnish with grilled lime wheels. Cook’s Note: The limes will cook more quickly than the grapefruit.

• Russ’s Drink Corner

• Old Pepper Straight Rye Whiskey

• Description

• The ‘Old Pepper’ label was proudly produced by Colonel James E. Pepper during his lifetime and marketed as ‘The Oldest and Best Brand of Whiskey made in Kentucky.’ Through Col. Pepper’s advocacy on behalf of the bourbon industry, it was the first label in Kentucky to be bottled at the distillery, and his invention of the ‘signature strip stamp’ was later incorporated into the Bottled-in-Bond Act of 1897, assuring consumers of the quality of the whiskey in the bottle. Our label today incorporates historic fonts and designs from the 1880s through the turn of the century, including the signature strip label—once again giving consumers valuable information about where and when the whiskey was made and bottled. This version is a barrel proof single barrel special release.

• Details

• Mashbill: 100% rye

• Region: Lexington, Kentucky, USA

• Proof: 116 (58.0% ABV)

• Color: Deep amber

• Nose: Chocolate, toasted oak, vanilla sweetness, rye grain

• Taste: Chocolate, peppermint, anise, floral honey, pepper, soft grains, honeysuckle

• Finish: Long and warm with hints of rye spice, toasted oak, wintergreen and chocolate

• Price: $65 (750ml)

• Rating: 89

• Bill’s Whatever Corner

• Rossville Union BOTTLED IN BOND STRAIGHT RYE WHISKEY 6 Year

• ROSSVILLE UNION’S MASTER DISTILLER, IAN STIRSMAN, HAND SELECTED THIS BOTTLED-IN-BOND, SIX-YEAR-OLD RYE WHISKEY. THIS MASTERFULLY CRAFTED, 2023 LIMITED-RELEASE RYE WHISKEY IS CARAMEL AND MOCHA-FORWARD WITH A RICH, CANDIED FRUIT BODY AND A SLIGHT GREEN APPLE, MALTED CHOCOLATE, AND CINNAMON FINISH. Comprised of 51% rye and 49% barley.

Segment 3 (Announcements & Feedback)

• N/A

Segment 4 (New Subscribers, New Supporters & Live Participants)

• Live Chat

• Tony, K4XSS

• Steve, KJ5T

• Jill, K1TTZ

• David, W4DPE

• niemandem

• Mike, K6GTE

• Ted, WA0EIR

• Danilo

• Alexander, N7SM