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Spin the Random Topic Wheel (Segment 1)

• What do You Chase (Grids, IOTA, POTA, etc)?

This Weekend in Hedonism (Segment 2)

• Cheryl’s Recipe Corner

• Effin’ Fishermans Pie

• Description

• Russ fell in love with this dish at a nearby Irish Pub, and I decided to recreate it at home (nearby=150 miles each way).  I fixed it for dinner last week, and I think he decided that we might not have to make that 300 mile drive.

• Ingredients (Filling)

• 3 tbsp unsalted butter

• 8oz portabella mushrooms, chopped

• 1 bunch green onions, washed thoroughly and thinly sliced (white and light green parts only)

• 2 cloves garlic, minced

• 1/2 cup dry white wine

• 1/4 cup all-purpose flour

• 1-1/2 cups seafood stock (or clam juice)

• 1 cup heavy cream

• 1 tsp Old Bay seasoning

• 1/2 tsp kosher salt

• 1/2 tsp black pepper

• 1/2 lb raw shrimp, peeled, deveined, and cut into 1-inch pieces

• 1/2 lb raw bay scallops

• 1/2 lb cod fillets, cut into 1 inch pieces

• Ingredients (Phyllo Crust)

• 4 tbsp unsalted butter, melted, or butter-flavored cooking spray

• Directions

• Sauté the aromatics: Melt the butter in a large skillet or saucepan over medium heat. Add the chopped mushrooms and cook until softened, approximately 5 minutes.  Add sliced green onions and cook until softened, about 2 minutes.  Stir in the garlic and cook for another minute until fragrant. Make the sauce: Pour in the wine or sherry and deglaze the pan, scraping up any brown bits. Sprinkle the flour over the vegetables and stir continuously for about 2 minutes to create a roux. Slowly whisk in the seafood stock and heavy cream until the mixture is smooth. Bring to a simmer and cook for a few minutes until thickened. Add the seafood: Stir in the Old Bay, salt, and pepper. Remove the pan from the heat and stir in the shrimp, scallops and cod.  Gently combine the filling until the seafood is evenly distributed. Assemble the pie: Pour the filling into a 9-inch pie dish or a 2-quart baking dish. Preheat your oven to 375°F (190°C).

• Prepare the phyllo: Lay out the thawed phyllo sheets on a flat surface and cover them with a slightly damp towel to prevent them from drying out. Create the crust: Take one phyllo sheet, brush it lightly with melted butter or spray with cooking spray, and place it over the filling. Crumple or fold the edges to create a rustic, ridged texture around the sides of the dish. Repeat with the remaining phyllo sheets, lightly brushing each layer with butter as you go. Bake the pot pie: Bake for 30–35 minutes, or until the phyllo crust is golden brown and the filling is hot and bubbly. Rest and serve: Let the pot pie stand for 10–15 minutes before serving to allow the filling to set. Serve hot.

• Cheryl’s Mixed Drink Corner

• Shamrocked

• Ingredients

• 1.5 oz Midori Liqueur

• 1 oz. Irish Whiskey

• .5 oz Irish Crème

• Directions

• Shake and strain over ice into a double old fashioned glass. Top with whipped cream and fresh mint garnish.

• Russ’s Drink Corner

• AnCnoc 12 Single Malt Scotch

• Description

• The anCnoc 12 Years Old is renowned the world over. Known as a must-have in any whisky drinker’s collection, it’s light and yet complex. Smooth and approachable, with each twist and turn delivering a surprise, this is a dram that has something for everyone. Our flagship single malt is the perfect starting point for those beginning their exploration of whisky.

• Details

• Mashbill: 100% malted barley

• Region: Aberdeenshire, Scotland

• Proof: 86 (43% ABV)

• Color: Very pale amber with a slightly yellow hue

• Nose: Honey, lemon, salt, light aromatic herbs

• Taste: Sweet nondescript fruitiness, melon, grass, honey, light citrus

• Finish: Medium length with hints of smoke, black pepper, chilis, creamy white chocolate

• Price: $50 (750ml)

• Rating: 87

• Bill’s Whatever Corner

• Headframe Spirits - Neversweat Distiller’s Select Bourbon Whiskey (7 Year)

• ABV 67.7% - 135.4 Proof

• A perfect glass of whiskey begins with the grain. Through mashing, fermenting and distilling, our distillers pay expert attention to detail. Sometimes, the barrel itself adds something special. When great whiskey meets great wood, that deserves to be shared as is.  Single barrel, cask strength, Distiller’s Select. A hand-chosen barrel from us to you. A Headframe Tasting Room exclusive.

• Nose: Vanilla, oak

• Palate: Subtle, rich notes that unlock different flavors in each sip

• Proprietary blend of corn, rye and wheat

• 2023 – Bronze, International Wine and Spirits Competition

Segment 3 (Announcements & Feedback)

• YouTube Comment on Commodore OS Vison 3 Videom from @radpet7

• How long does it take to “update all”?

• Please Help Support the Show

• Patreon

• Paypal

• Merch

• Topics

• YouTube

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

• Subscribers and Patreons

• Clayton Workman

• Instagram

• @aleijonguth

• Mailing List

• Keith Tilley

• Viktor Lindberg

• Discord

• N4FOX

• Jake W4EWO

• Live Chat

• Woody, KC1VOP

• Mike, K6GTE

• Jon, K1BTZ

• Jared, W7AQB

• BikeMe

Hello and welcome to Episode 592 of Linux in the Ham Shack. In this short topics episode, the hosts discuss the decommissioning of the POES satellite constellation, the Lab599 TX500MP portable field radio, the release of Debian 13, a new version of Sparky Linux and much more. Thanks for listening and have a great week.

73 de The LHS Crew

Hello and welcome to Episode #591 of Linux in the Ham Shack. In this deep dive episode, the hosts discuss Netbird, a wireguard-based VPN solution that is akin to TailScale. Topics include use cases, download and installation, basic configuration, gotchas, chaining with other VPNs 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)

• International Whiskey

This Weekend in Hedonism (Segment 2)

• Cheryl’s Recipe Corner

• Pupusas and Curtido

• Description

• Pupusas are El Salvadorian stuffed corn cakes served with curtido and salsa roja. They are typically filled with melty cheese, pickled jalapeño and roasted squash, but the filling options are endless!  And the Curtido is a form of pickled coleslaw! I grew up enjoying these with my dad, so making them is a trip down memory lane!  It’s dinner tonight, once the show is over!

• Ingredients (Curtido)

• 1/2 head of cabbage, (2 cups of shredded cabbage)

• 1 medium carrot, grated

• 1 tablespoon dried Mexican oregano, (if you can’t find Mexican oregano, use Italian!)

• 1 cup hot water

• 1 cup apple cider vinegar

• 1 teaspoon kosher salt

• 1 teaspoon granulated sugar

• Ingredients (Papusa Dough)

• 3 cups (11.8 ounces/334g) masa harina , (such as maseca)

• 2 teaspoons kosher salt

• 2 3/4 cup cold water, (from the faucet is fine)

• Ingredients (Papusa Filling)

• 2 cups (7.5 ounces) shredded mozzarella, (or Oaxacan cheese or any other melty cheese)

• 1/2 cup pickled jalapeño peppers, diced

• 1/2 cup diced roasted butternut squash

• 1 cup water (for hands)

• 2 tablespoons olive oil or neutral oil (for hands)

• Directions (Curtido)

• To a medium bowl, toss together the cabbage, carrots and Mexican oregano. In a measuring cup, stir together the hot water, vinegar, salt and sugar; pour it over the cabbage/carrot mixture. Allow it to come to room temperature and then cover it with plastic wrap and transfer it to the fridge for at least 4 hours and preferably a day before serving.

• Directions (Papusa Dough)

• In a medium bowl, whisk together the masa harina and salt. Pour in the cold water and using a spatula, stir the masa until mostly combined. Then, using your hands, mix the dough until a very soft dough forms. The dough will be very soft. This is totally okay; this means a delicious pupusa is on the way! I found it easiest to use a 2 ounce ice cream scoop and scoop out the masa into balls onto a piece of parchment. You could also do this with your hands but be sure to make the water/oil mixture above and coat your hands with it first.

• Directions (Papusas)

• Add the water to a measuring cup and pour in the oil (you can eyeball this). Lightly dip your hands in the water/oil mixture, making sure your palm are evenly coated. This will make it so the masa doesn’t stick to your hands. Preheat your oven to 200 degrees F. I like to place the pupusas in the oven while I make the rest of the pupusas so they can stay warm and melty. I placed a cooling rack atop a baking sheet and placed it in the oven. Working one at a time, flatten the balls gently until they’re about 1/2-inch thick discs. Place a tablespoon or two of mozzarella cheese, a small bit of diced jalapeño and squash into the center and wrap the dough around the filling creating a half moon shape. Pinch the edges to seal it completely. And then pat the dough gently, flattening it and alternating hands until it reaches about 1/4-inch thick and about 4-inches in diameter. Feel free to re-grease your hands as needed. Repeat with the remaining balls of dough. Meanwhile, preheat a cast iron skillet over medium heat. Add a teaspoon of neutral oil and brush the surface with a silicon brush. Add the pupusas to the pan, fitting two to three at time. Don’t be shy to break out another cast iron skillet (if you own it). Cook each pupusa for 4 to 6 minutes per side and then transfer to the baking sheet in the oven. Repeat this process until you’ve worked your way through all of the pupusas.

• Directions (Serving)

• Serve the pupusas with the curtido, wedges of lime and salsa.

• Tips and Tricks

• Cookie scoops are your friend! Use a 2 ounce cookie scoop to divide the dough into balls. It makes it super quick and easy and ensures they are close to the same size. Make sure your hands are always oiled. This dough is super sticky and the oil helps so much! While forming the pupusas, if a tear appears, simply pinch the masa shut. Also if a bit of cheese leaks out of the pupusa while cooking it, that’ll be delicious and make a bit of a cheese chip. Let gravity be your friend. When you move the ball of masa from palm to palm, gravity will help make it get a bit flatter. Each time you move it from palm to palm, you should be gently flattening it. When you’re done forming each pupusa, place them on a piece of parchment. You can use a plate or cutting board, just be sure to grease it with a bit of oil so the formed pupusas don’t stick. If you don’t own a large griddle and want to keep the pupusas warm while you work your way through cooking them, use your oven. Place a baking rack on top of a baking sheet and stick it in a 200 degree F oven. As you finish cooking the Pupusa’s, transfer them to the oven to keep them warm.

• Cheryl’s Mixed Drink Corner

• El Salvador

• Description

• Take a vacation with this great drink!

• Ingredients

• 1-1/2 oz gold rum

• 1/2 oz Lime Juice

• 1 tsp grenadine syrup

• 3/4 oz Hazelnut liqueur (example: Frangelico)

• Directions

• Mix, shake, stir and strain into a chilled cocktail glass.

• Refresco de Ensalada

• Ingredients

• 1 x 850g can pineapple slices in 100% pineapple juice

• 1 mango, peeled

• 3 oranges

• 2 Granny Smith apples

• Juice of 1 lemon

• 6 cups cold water

• 1/3 cup sugar

• 1/2 tsp. salt

• (Rum or Vodka, if desired)

• ?Directions

• Put the lemon juice into a large mixing bowl or punchbowl. Dice the apples into small pieces. Stir the diced apple into the lemon juice as you go along, to stop the pieces from browning. Peel the mango. Dice the flesh. Add to the bowl. Open the can of pineapple. Pour the juice into the bowl. Dice the pineapple slices and add to the bowl. Squeeze the juice of 2 oranges, pour into the bowl. Dice the remaining orange and add it to the bowl. Transfer the contents of the fruit and liquid to a large pitcher or a punchbowl, it does make a large quantity. Add 6 cups of water. Add the sugar and salt. Stir. You can drink this immediately, but it tastes best if you put it in the fridge for at least 2 hours, and even better if you can wait until the next day. Serve cold.

• Russ’s Drink Corner

• Evan Williams Square 6 High Rye Whiskey

• Description

• Square 6 High Rye is the second Square 6 product produced exclusively at the artisanal distillery located at the Evan Williams Bourbon Experience in downtown Louisville. The whiskey uses a new rye mashbill that differentiates itself from Heaven Hill’s traditional rye 51/35/14 mashbill. It’s the company’s first product to be designated a high-rye rye whiskey. The rye joins the company’s Square 6 Bourbon which is also distilled at the Evan Williams Bourbon Experience. Evan Williams states that artisanal distiller Jodie Filiatreau distills one barrel of American Whiskey per day at the downtown Louisville experience location.

• Details

• Mashbill: 63% rye, 24% corn, 13% malted barley

• Region: Louisville, Kentucky

• Proof: 95 (47.5% ABV)

• Color: Light copper

• Nose: Rye grain, wintergreen, light oak, anise, earthy damp forest, paper

• Taste: Dry oak, Rye spice, aromatic spiced vanilla, pine, petrichor

• Finish: Pine, rye spice, leather, hint of tobacco, oak and grain

• Price: $80 (750ml)

• Rating: 86

• Bill’s Whatever Corner

• Headframe Spirits Kelley

• Distiller’s Select American Single Malt Whiskey (5 Year)

• Proof: 130 (65% ABV)

Segment 3 (Announcements & Feedback)

• Comment on Episode #588 from W2HY

• Best episode yet IMHO! Can you imagine Ham Van Winkle waking up from 20 years ago and seeing what his/her $30 can now buy in fully-featured panoramic receiver technology?

• Comment on Episode #588 from DF1TN

• Another way to get remote access to an SDR dongle is by forwarding the USB port to the remote computer.

• Additional Info: https://lhs.fyi/JO (Arch Wiki)

• Please Help Support the Show

• Patreon

• Paypal

• Merch

• Topics

• YouTube

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

• Twitter

• @AleMaffio70

• Mailing List

• ZL2MST

• Discord

• a.taqiyy

• rat

• Live Chat

• Woody, KC1VOP

• Mike, K6GTE

Hello and welcome to Episode #589 of Linux in the Ham Shack. in this short topics episode, the hosts discuss the return of HamTV to the ISS, AST SpaceMobile and hijacking ham radio bands, rats in the AUR, "better" flatpaks, updates to the latest Linux kernel and much more. Thanks for listening and have a great week.

73 de The LHS Crew

Hello and welcome to the 588th installment of Linux in the Ham Shack. In this episode, the hosts discuss using SDR receivers from a remote location or hosting them on web enabled sites. Several options are discussed including downloading, configuration, hosting, operation, technical specifications and more. Thanks for listening and have a great week.

73 de The LHS Crew

Listen Now

Spin the Random Topic Wheel (Segment 1)

• How Is Linux in the Ham Shack Recorded and Producted?

This Weekend in Hedonism (Segment 2)

• Cheryl’s Recipe Corner

• Pecan Goat Cheese Salad with blackberry vinaigrette

• Description

• A few months ago we stopped in Tupelo, Mississippi for dinner (as we headed home from our Disney World Vacation) and, due to my diagnosis last year with Celiac disease, I have to avoid gluten.  The restaurant we choose had a wonderful gluten-free menu, and this was one of the choices, and it was AMAZING (especially as we dined during a fantastic thunderstorm - we love storms!) It’s a summer friendly recipe, too!

• Ingredients (Salad Base)

• Protein of your choice (rotisserie chicken, grilled shrimp or grilled steak bites)

• Dressing (recipe below)

• Candied Pecans, crumbled

• Goat Cheese Crumbles

• Strawberries (sliced)

• Real Bacon Bits

• Ingredients (Dressing)

• 6oz Blackberries

• 1/3 cup Balsamic Vinegar

• 1/4 cup olive oil

• 1 tablespoon Dijon Mustard

• 1 tablespoon lemon juice

• 2-3 teaspoons sugar

• Salt and pepper to taste

• Directions

• Place all dressing ingredients in a food processor or blender and blend well.  Taste, and adjust ingredients as needed to your taste.  Set aside while you are assembling your salad. In a bowl layer your salad base, protein, dressing.  Then adorn your salad with the candied pecans, goat cheese crumbles, strawberries and bacon bits (if desired)

• Cheryl’s Mixed Drink Corner

• Rum Runner

• Description

• A tasty summer cocktail that will take you on a tropical taste vacation!

• Ingredients

• 1 ounce light rum

• 1 ounce dark or aged rum

• 1 ounce banana liqueur

• 1/2 ounce blackberry liqueur, or blackberry brandy

• 1 ounce pineapple juice

• 1 splash grenadine

• Variety of fresh fruit, for garnish

• Directions

• Gather the ingredients. Add all of the ingredients to a cocktail shaker filled with ice. Shake well. Strain into a hurricane glass over fresh ice. Garnish with fruit and enjoy. Recipe Variation: Make this rum runner into a frozen drink by pouring the ingredients into a blender with about 3/4 cup of ice. Blend until smooth. A Rum Runner Recipe Heavy on the OJ: If you enjoy orange juice cocktails, this is a great rum runner recipe. It requires fewer ingredients, so it’s super easy to make. The rum, blackberry brandy, and banana liqueur complement the fresh orange nicely, and their combined sweetness offsets the tart citrus. Try it in the blender as well; it makes a fantastic frozen cocktail. To make this drink, combine 1 1/2 ounces of rum with 1/2 ounce each of blackberry brandy and crème de banana, and 3 ounces of orange juice in a cocktail shaker filled with ice. Add a dash of falernum (or grenadine), shake, and strain into a chilled hurricane glass. A Classically Styled Rum Runner Recipe: Dale DeGroff’s “The Craft of the Cocktail” is a book filled with amazing recipes like this rum runner. It’s entirely different than all others, and that’s what makes it great. This drink has a lighter profile because it skips the heaviness of orange juice and opts for refreshing pineapple instead. It also features two rums and introduces the rich texture of an egg white. All of these elements give DeGroff’s rum runner a classic style that’s lost in most modern renditions of the cocktail. To make this drink, muddle a piece of lime in the bottom of a cocktail shaker until lightly bruised. Add 1 ounce each of light and medium rums, pineapple juice, and simple syrup, as well as 1/2 ounce of lime juice and an egg white. Shake vigorously (more than usual to properly mix the egg) and strain into a tall glass with ice. Garnish with tropical fruitt. RAW EGG WARNING: Consuming raw and lightly cooked eggs poses a risk for foodborne illness.

• Russ’s Drink Corner

• WhistlePig PiggyBack Bourbon Whiskey

• Description

• PiggyBack 100 Proof Bourbon gives our bold approach to whiskey a sweeter spin. Born from our signature grain’s other half, it starts with a high Corn mash bill (keeping a dash of Rye of course). Six long years of age in Char #3 barrels adds layers of flavor before bottling at 100 Proof, so you can keep it 100 whether you choose Bourbon or Rye. Sip it neat or shake it in a classic. With its sweeter profile, PiggyBack 100 Proof Bourbon shines in citrus and sour drinks – like our Barrel Aged Maple Bourbon Sour.

• Details

• Mashbill: Unknown (high corn, a dash of rye)

• Region: Queechee, Vermont

• Proof: 100 (50% ABV)

• Color: Toasted honey

• Nose: Caramel, cinnamon, yeasty bread, sugary white grapes

• Taste: Cinnamon, apples, maple, lightly toasted orange, vanilla, mint, green tea

• Finish: Candied sweet apples, baking spices, hints of caramel

• Price: $40 (750ml)

• Rating: 90

• Bill’s Whatever Corner

• Whiskey Theif Distilling Co - May Day Rye

• Kentucky Straight Rye Whiskey 2025

• 146 Proof (73% ABV)

Segment 3 (Announcements & Feedback)

• YouTube Comment from @kevinhanley6462

• It’s fun to use.

• YouTube Comment from @jasoncherry3404

• Im very seriously considering purchasing a new Commodore 64 from the UK to use a programming / gaming platform for retro style games.  Do I have to put the system on the internet or can I keep it static for just at home use and just download updates to a jump drive then load them that way?  I’d like to keep the system as clean as I can so the I expose it to the internet the better.  However if I do put the system on the internet for ease of downloading programs are there sites specific to the commodore that have safe content and games for downloading?  What anti virus do you recommend and is there anything that comes with the Commodore OS already?  The video was very informative thank you.

• Please Help Support the Show

• Patreon

• Paypal

• Merch

• Topics

• YouTube

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

• Mastodon

• @dl9et

• @k2za_john

• @mstadmin

• @IrrationalMethod

• @NM8A

• Bluesky

• @pi4zwn

• @briefer

• @paulie

• Discord

• onesenior_alex_a

• Andre | N2JDH

• N4FOX

• ggggggg

• MyMegaHurtz

• N5ATM / HS0ZPQ

• levi404

• Reptile

• DK1MI

• Live Chat

• Tom, N4HAI

• Mike, K6GTE

• Darren, VK6EK

• Steve, KJ5T

• DittyDumDumDitty

• Ceyx (Fred), KI5FQQ

• niemandem