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Hello and welcome to the 574th installment of Linux in the Ham Shack. In this short topics episode, the hosts discuss the upcoming YOTA summer camp in France, the new Signals Museum in Alabama, 100 years of IARU, the latest edition of WINE, a terminal app for Android and much more. Thanks for listening and have a great week.

73 de The LHS Crew

Hello and welcome to Episode 573 of Linux in the Ham Shack. In this episode, the hosts talk with Sebastian Delmont, KI2D, about his Ham2K Portable Logger (PoLo) project. Topics include the code, applicable platforms, installation, configuration and use of the application. Also discussed are future upgrades, easter eggs, often missed features 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 Browser Extensions Do You Use and Why?

This Weekend in Hedonism (Segment 2)

• Cheryl’s Recipe Corner

• Banana Bread Pancakes

• Description

• This week I picked a Pancake recipe, as we are coming up on “Shrove Tuesday” (March 4th).  In the United Kingdom, Ireland and parts of the Commonwealth, Shrove Tuesday is also known as Pancake Day or Pancake Tuesday; otherwise it’s known as Fat Tuesday or Mardi Gras!  And what’s better than Banana Bread flavored pancakes!

• Ingredients

• 1-1/4 cups all-purpose flour

• 1/2 teaspoon kosher salt

• 1/2 teaspoon baking powder

• 1/4 teaspoon baking soda

• 1 large ripe banana

• 1 large egg

• 1/3 cup white sugar

• 1/4 cup milk

• 1/4 teaspoon vanilla extract

• 1/4 cup unsalted butter, melted

• 1/2 cup finely chopped walnuts

• 1 tablespoon unsalted butter, or as needed

• Directions

• Combine flour, salt, baking powder, and baking soda in a small bowl with a whisk. Reserve until needed. Place banana in a mixing bowl and mash into a smooth paste with a potato masher. Add egg and sugar and whisk thoroughly until sugar is dissolved and mixture is smooth and creamy, about 2 minutes. Add milk, vanilla extract, 1/4 cup melted butter, walnuts, and flour mixture. Whisk until just combined. Let batter rest for 10 minutes. Melt 1 tablespoon butter in a large, nonstick pan or skillet over medium-high heat. Once the pan is hot, transfer in about 1/3 cup of the batter per pancake. Reduce heat to medium and cook until edges start to look dry and small air bubbles pop up through the surface, about 3 minutes. Flip and cook until golden brown, about 3 minutes more. Serve immediately. Chef’s Note: While an almost-black banana is recommended here, as long as your banana is fully ripe, and you’re able to mash it fairly smooth, it should still work for this recipe. If you want these a little more decadent, sprinkle on a little chopped dark chocolate before you flip the pancakes — which, of course, is the secret ingredient in our famous banana bread recipe.

• Cheryl’s Mixed Drink Corner

• Brandy Crusta

• Description

• Continuing on the Mardi Gras trend… this drink was established as one of the oldest classic cocktails on record (and a direct forbear of the popular Sidecar) in New Orleans; it was invented in the 1850s by Joseph Santini, an Italian bartender plying his trade in New Orleans

• Ingredients

• 2 ounces brandy

• 1/4 ounce orange curaçao

• 1 teaspoon maraschino liqueur

• 1/2 ounce lemon juice, freshly squeezed

• 1/2 ounce simple syrup

• 1 dash Angostura bitters

• Garnish: lemon twist

• Garnish: sugar rim

• Directions

• Rim a coupe glass with sugar and set aside. Add the brandy, orange curaçao, maraschino liqueur, lemon juice, simple syrup, and bitters into a shaker with ice and shake until well-chilled. Strain into the prepared glass. Garnish with a lemon twist.

• Russ’s Drink Corner

• Beards Town Kentucky Straight Bourbon Whiskey

• Description

• There wasn’t much detail to be found about this particular bourbon. It was one I’d never heard of and sitting on the shelf at a larger convenience store outside St. Louis. Bottled at 90 proof with a price tag in the mid-20 dollar range it seemed like it was worth a shot. A little investigation led to the discovery that it’s produced by Sazerac but nothing about it really speaks to it. It might be on off brand product. It’s a Kentucky straight bourbon with no age statement so it’s most likely aged more than 4 years. Being from Sazerac, that seems likely further confirmed. I picked it up hoping it might be a nice alternative for making cocktails or sipping from a whiskey found on the bottom shelf. Beards Town, by the way, is apparently an old name for Bardstown, a place where many fine Kentucky whiskies originate.

• Details

• Mashbill: Undisclosed

• Region: Bardstown, Kentucky

• Proof: 90 (45% ABV)

• Color: Light amber

• Nose: Toasted oak, clover honey, cinnamon, vanilla

• Taste: Vanilla, honey, slightly grassy, barrel spice

• Finish: Medium length, drying with notes of oak, baking spice and honey

• Price: $25 (750ml)

• Rating: 83

Segment 3 (Announcements & Feedback)

• Comment on Episode 571 from Ross, KD0VHN

• RE OBS: There’s an acronym conflict between Open Broadcaster Software and SUSE’s Open Build Service. It’s annoying because you have to pay attention to context, something AIs still don’t manage very well. The AI model was probably trained on material that doesn’t include Open Broadcaster. RE Linux on the iMac w/32bit EFI image: Debian 12.x (Bookworm) has i386 installation media, but I believe upcoming version 13 (Trixie) will not support i386. At least, there’s currently no installation image for testing on that architecture. For long term paths forward for older 32 bit systems Linux is probably not a good choice at this point even though some distros do have some years left in the support life cycles. Many distros and software projects are phasing out legacy x86 support to lighten their support burden. Instead people may want to look at NetBSD or OpenBSD (not FreeBSD because they’re also phasing out 32 bit x86 legacy support). However, it would be a good idea to check software compatibility support for their chosen BSD because not all ham radio projects support the BSDs. If the software isn’t already in their package repositories or an equivalent isn’t available, porting might be necessary which may or may not be as easy as running ./configure && make especially when it comes to audio subsystem API support.

• Please Help Support the Show

• Patreon

• Paypal

• Merch

• Topics

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

• Subscribers and Patreons

• David, W4DPE

• Mastodon

• @jessdail

• Discord

• Jack_Ripkin

• Magus Zeal

• YouTube

• KW4G

• Mark Trebian

• Live Chat

• Steve, KJ5T

• Mike, K6GTE

• Darren, VK6EK

Hello and welcome to the 571st episode of Linux in the Ham Shack. In this short topics episode, the hosts discuss recent upheaval at the ARRL, hacking of some DX clusters, the latest GIMP, changes at Asahi Linux, Fedora and Flatpak and much more. Thanks for listening and have a great week.

73 de The LHS Crew

Hello and welcome to the 570th installment of Linux in the Ham Shack. In this episode, we interview guest Luke Bryan, KJ7BKH, about his RepeaterSTART project. The computer and mobile app is for locating and getting information and topo data about VHF and UHF repeaters around the globe. Topics include the code base, installation, usage, contributing to the project and more. Thanks for listening and have a great week.

73 de The LHS Crew

Listen Now

Spin the Random Topic Wheel (Segment 1)

• Korean BBQ vs. Hot Pot

This Weekend in Hedonism (Segment 2)

• Cheryl’s Recipe Corner!

• Copycat Chili’s Queso Dip

• Description

• Russ is a huge fan of Chili’s Restaurants Queso dip, and since the Super Bowl is a week away, this might find it’s way to our party foods!

• Ingredients

• 16 ounces processed cheese (such as Velveeta®), cut into 1 inch cubes

• 1 cup whole milk

• 1 (15 ounce) can no-bean chili (such as Hormel®)

• 1 tablespoon fresh lime juice (from 1 lime)

• 1 1/2 teaspoons chili powder

• 1 1/2 teaspoons paprika

• 1 1/2 teaspoons ground cumin

• 1 teaspoon kosher salt

• 1/4 teaspoon cayenne pepper

• 1/4 cup finely chopped white onion

• 1/4 cup finely chopped fresh cilantro

• 1 (9 ounce) package yellow or white corn tortilla chips

• Salsa

• Directions

• Gather all ingredients. Heat a large cast iron skillet over medium-high heat. Add cheese and milk; cook, stirring often, until smooth, about 4 minutes. Stir in chili, lime juice, chili powder, paprika, cumin, salt, and cayenne. Cook, stirring occasionally, until heated through, about 5 minutes. Meanwhile, mix together onion and cilantro in a small bowl. Top queso with cilantro-onion mixture, and serve with tortilla chips and salsa on the side.

• Cheryl’s Mixed Drink Corner

• Spicy Anejo Margarita

• Description

• When you need a spicy kick to cheer on the Super Bowl teams, what is better than a Margarita to pair with your Queso dip?

• Ingredients

• 1.25 oz. Añejo Tequila

• 0.25 oz. Orange Liqueur

• 0.5 oz. Lime Juice

• 0.25 oz. Simple Syrup

• 1 tsp. Chipotle Chili Powder

• Salt or Sugar Rim (Optional)

• Lime Wedge for Garnish

• Directions

• If desired, wet the rim of a margarita or rocks glass using a lime wedge or lime juice in a dish. Dip in salt or sugar and set aside. Combine ingredients in a cocktail shaker with ice. Shake until thoroughly chilled and strain into the prepped margarita or rocks glass filled with fresh ice. Garnish with a lime wedge.

• Russ’s Drink Corner

• RY3 Cigar Series Cask Strength Rye Whiskey

• Description

• Crafted for whiskey lovers and cigar aficionados, RY3 Whiskey Cigar Series is a timeless blend. A stunning fusion of Rum Cask, Madeira Cask, and Naranja Cask finished whiskeys, finished further with French Oak staves. Pair your favorite cigar with RY3 Whiskey Cigar Series and make every moment one to celebrate.

• Details

• Mashbill: Varied (Blend of American and Canadian Rye Whiskeys)

• Region: Varied

• Proof: 124.2 (62.1% ABV)

• Color: Medium amber

• Nose: Sweetened orange zest, mellow rye spice, dried apricot, nutmeg, honey

• Taste: Orange cream, anise, honey, rosemary, vanilla, light mixed herbs, toffee, citrus zest

• Finish: Warm and palate coating, on the short side, with hints of vanilla, lemon, leather, rye spice, citrus and a bit of alcohol heat rests at the back of the palate until dissipating

• Price: $110 (750ml)

• Rating: 88

• Bill’s Whatever Corner

• Knob Creek Single Barrel Select

• Barreled Date - 10/6/2014

• Bottled Date - 11/28/2023

• Proof - 120 (60% ABV)

Segment 3 (Announcements & Feedback)

• YT Comment on Episode #556 from tgrossner

• Can you elaborate on the Wavelog project? I am an avid Cloudlog user, host my own on my ham control PC and run an installation for my club. Is there a compelling reason I would want to migrate to Wavelog?

• Please Help Support the Show

• Patreon

• Paypal

• Merch

• Topics

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

• Subscribers and Patreons

• Clayton Workman

• Twitter

• @guinnessdevnull

• @Jim_W1JT

• Instagram

• antenakit

• Mastodon

• @saahbs

• Bluesky

• saahbs

• Mailing List

• erdemdeliormanli

• Discord

• Clayton, KV4CW

• SM6YEC ON AIR

• Maxyn

• YouTube

• Steve Meuse

• Luis Pacheco

• Live Chat

• Steve, KJ5T

• Mike, K6GTE

• Tony, K4XSS

• David, W4DPE

Hello and welcome to the 568th installment of Linux in the Ham Shack. In this short topics episode, the hosts discuss the IP400 Project, HamSCI and new weather station activities, the disappearance of Tech licensees, OpenDeck, LogicalArdour and much more. Thanks for listening and have a great week.

73 de The LHS Crew