AmateurRadio.com

Welcome to the 502nd episode of Linux in the Ham Shack. In this short-topics episode, the hosts take on a variety of topics including: ham radio during tornado season, operators discovering hidden Russian activity, sculpture as antennae, GNOME 44, GNOME Circle and much more. Thank you for listening and have a great week.

73 de The LHS Crew

Hello and welcome to the 501st episode of Linux in the Ham Shack. In this episode, we talk with Mooneer Salem, K6AQ, primary developer on the FreeDV team. After a signficant grant from the ARDC, LHS was curious what's new, what's been developed lately, the direction of the project and what the grant money will be used for. This episode covers everything about FreeDV: installation, operation, hardware options, features, upgrades, development and more. Thanks for listening and have a great week.

73 de The LHS Crew

Hello and welcome to the 500th episode of Linux in the Ham Shack. In this episode, the hosts cut loose and let it all hang out. Topics range from science to games to technology and hedonism. It's just a free-for-all, fun episode with a little of this, a little of that and--oh yeah--the drawing for our 500th Episode giveaway. Thank you all for 500 episodes and we're looking forward to 500 more.

73 de The LHS Crew

Listen Now

Spin the Random Topic Wheel (Segment 1)

• Best Budget Amaeur Radio Antenna

This Weekend in Hedonism (Segment 2)

• Cheryl’s Recipe Corner!

• Pina Colada Cream Pie

• Description

• Pi day is upon us… and what better way to celebrate it than with a nice piece of pie!

• Ingredients

• Graham Cracker Crust:

• 1 1/3 cup graham cracker crumbs

• 1/4 cups granulated sugar

• 8 tbsp butter melted

• (Or, buy a premade crust at the grocery store)

• Filling

• 1 cup heavy whipping cream

• 8 oz cream cheese softened

• 1/4 cup granulated sugar

• 1 tsp rum extract

• 1/2 tsp clear vanilla extract

• 20 oz can crushed pineapple very well drained

• 1 cup sweetened shredded coconut

• Directions

• Combine the ingredients for the crust in a small bowl. Use a fork to combine. Press onto the bottom and up the sides of a greased 8 to 9.5 inch pie pan. Place in refrigerator while preparing the filling. Whisk heavy whipping cream in a mixer until stiff peaks form. Remove from bowl and chill. Beat cream cheese until smooth and fluffy. Beat in sugar and extracts until combined. Fold in whipped cream, pineapple, and coconut. Spoon into prepared crust and smooth top with an offset spatula. Cover and refrigerate for at least 4 hours. Top with Reddi-wip and toasted coconut if desired.

• Cheryl’s Mixed Drink Corner

• Boston Cream Pie Martini

• Description

• What could be better than a pie-inspired cocktail?  This one sounds yummy!

• Ingredients

• 1 oz. (30ml) Vanilla Vodka

• 1 oz. (30ml) Hazelnut Liqueur

• Splash Milk

• Splash Dark Chocolate Liqueur

• Sprinkle Yellow Cake Mix

• Garnish: Chocolate Sauce/Cherry

• Directions

• Rim edge of glass with chocolate syrup and set aside. To an ice filled shaking glass add irish cream, vanilla vodka, hazelnut liqueur, dark chocolate liqueur, milk and yellow cake mix. Shake well until combined. Strain mix into rimmed glass and garnish with a cherry.

• Russ’s Drink Corner

• David Nicholson 1843 KSBW

• Description

• In 1843, David Nicholson started distilling his original bourbon recipe in the private back room of his St. Louis general store. For half a century his recipe had been passed down for generations. Eventually, the legendary Julian “Pappy” Van Winkle and W. L. Weller handcrafted Nicholson’s iconic “43” bourbon at the Stitzel distillery. The Van Winkles owned the brand until 2000 when Luxco acquired it. Still possessing the outstanding character for which it earned its original popularity in 1843, the David Nicholson legacy lives on. Aged in new charred oak barrels this wheated bourbon provides unparalleled smooth flavor and finish.

• Details

• Mashbill: 70% corn, 20% wheat, 10% malted barley (approximate)

• Proof: 100 (50% ABV)

• Region: Bardstown, Kentucky

• Color: Light honey

• Nose: Honey, butter, vanilla, oak

• Taste: Butterscotch, vanilla, cane sugar, soft wheat notes, lightly toasted oak

• Finish: Lingering finish with creamy buttered toffee, wheat and a hint of baking spice

• Price: $30 (750ml)

• Rating: 89

Segment 3 (Announcements & Feedback)

• RARSfest

• Raleigh-Durham, NC

• April 8, 2023 from 8am to 3pm

• Source: https://lhs.fyi/Cs

• Sellfy Store

• https://lhspodcast.sellfy.store

• https://lhs.fyi/shop2

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

• Facebook

• Ken Yates

• Twitter

• @Open_Embed

• YouTube

• Tomas Dratva

• M0FXB

• Mailing List

• Corner5

• Discord

• alanlisler

• thunndar

• captjimmie

• Curtis, N5BIG

• Live Chat

• Ted, WA0EIR

• Stacey, KB7YS

• Winston, KD2WLL

• Darren, VK6EK

• Don, KB2YSI

Hello and welcome to Episode #498 of Linux in the Ham Shack. In this short topics episode, the hosts discuss upcoming opportunities for students to contact the ISS, the Bouvet Island DXpedition, open source at NASA, the Brave browser, the growth of Open Source and much more. Thanks for listening and have a great week.

73 de The LHS Crew

Hello and welcome to the 497th installment of Linux in the Ham Shack. In this deep dive episode, the hosts bring on guest and fellow ham radio presenter Neil Rapp, WB9VPG, the man with the worst call sign in history, to discuss operating amateur radio using satellites. Topics include ham radio hardware, software, mobile and home setup, operating procedure and best practices and much more. Thanks for listening and have a great week.

73 de The LHS Crew

Listen Now

Spin the Random Topic Wheel (Segment 1)

• What’s in Your Shack?

This Weekend in Hedonism (Segment 2)

• Cheryl’s Recipe Corner!

• Slow-Cooker Bourbon Cocktail Sausages

• Description

• We are rolling up on the Super Bowl, which typically involves party and tons of snacky foods!  Here is a great, easy-to-keep-warm dish for that party!

• Ingredients

• 1 lb smoked sausage, cut diagonally into 3/4-inch slices

• 1 bottle (12 oz) chili sauce

• 1/3 cup bourbon

• 1/4 cup packed brown sugar

• 2 tablespoons grated onion

• Directions

• Heat 12-inch nonstick skillet over medium-high heat; add sausage. Cook about 2 minutes on each side or until browned. Drain on paper towels. Spray 3-quart slow cooker with cooking spray. In slow cooker, mix chili sauce, bourbon, brown sugar and onion. Add sausage; stir to coat. Cover; cook on Low heat setting 3 hours or until sauce is slightly thickened. Serve sausage with toothpicks.

• Cheryl’s Mixed Drink Corner

• Gold Rush

• Description

• How about a light bourbon cocktail to go with the BBQ sausages?

• Ingredients

• 2 ounces bourbon

• 3/4 ounce lemon juice, freshly squeezed

• 3/4 ounce honey syrup

• Garnish: lemon twist

• Honey Syrup

• Use equal parts VERY hot water and honey and stir until the honey is dissolved.  If you want it with a more pronounced honey taste, feel free to use more honey. Add the bourbon, honey syrup, and lemon juice into a shaker with ice and shake until well-chilled. Strain into a chilled rocks glass over one large ice cube. Garnish with a lemon twist.

• Russ’s Drink Corner

• Bib & Tucker Small Batch Bourbon

• Description

• Like the turn of the century that inspired it, boldness and refinement come together to create a bourbon that’s meant to be raised in celebration. Aged for a minimum of 6 years in new American white oak barrels to produce unparalleled smoothness. This is a sourced whiskey but bottled and branded in-housproduced by the Deutsch Family Wine & Spirits company, the same company that produces Yellow Tail wine and Redemption and Masterson’s whiskies. Founded in 1981 by Bill Deutsch, the company was originally formed to import a handful of French wines for sale in the United States. Since then, the company has grown to represent numerous wine brands and has expanded into spirits, creating in-house developed brands using sourced spirits from other distilleries.

• Details

• Mashbill: At least 51% corn, otherwise undisclosed

• Proof: 92 (46% ABV)

• Region: Tennessee

• Color: Deep amber

• Nose: Caramel, acetone, vanilla, sweet dry hay, sandalwood, mace

• Taste: Nuts, vanilla, pepper, banana, sour apple, general sweetness

• Finish: Burnt caramel, vanilla, black pepper

• Price: $50 (750ml)

• Rating: 80

• Bill’s Whatever Corner

• Dancing Goat Distillery Limousin Rye

• Many sourced ryes share the same mash bill as Limousin Rye, but that’s where the similarities cease. We recycle used bourbon barrels to age this whiskey because it allows nuanced flavors to subtly stand out instead of being overwhelmed by tannin. Our primary barrel finishing process uses a Limousin Oak solera to impart exceptionally high levels of vanillin to our blend, then we use an extended secondary barrel finish to build depth in our bouquet. Notes of nutmeg, clove, cream, caramel, cola, and citrus intensify during this slow proof process. We don’t make it because it’s easy, we do it because you deserve it.

• Details

• Type: Rye

• ABV: 46% +-

• Region: Wisconsin

• Price: $40

Segment 3 (Announcements & Feedback)

• Sellfy Store

• https://lhspodcast.sellfy.store

• https://lhs.fyi/shop2

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

• Facebook

• Ken Yates

• Mark Shek

• Twitter

• @CarlanderAnders

• Live Chat

• Ted, WA0EIR

• Mike, K6GTE

• Steve, KJ5T