Linux in the Ham Shack

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[audio:https://bsmarchive.info/lhs/mp3/lhs199.mp3]

Segment 1 (Amateur Radio)

Web Receivers for your Station Reception?

Source:  https://lhs.fyi/4M (Reddit)

Jamboree on the Air/Jamboree on the Internet

Additional Info:

https://lhs.fyi/4N (scouts.org)

https://lhs.fyi/4O (k2bsa.net)

FCC Opens 630- and 2200-Meter Bands

Source:  https://lhs.fyi/4P (arrl)

Segment 2 (Open Source)

Bryan Lunduke on Jim Zemlin

Source:  https://lhs.fyi/4Q (Youtube)

EFF Resigns from W3C over DRM

Source:  https://lhs.fyi/4R (EFF)

ttyd

Source: https://lhs.fyi/ttyd (GitHub)

Segment 3 (Linux in the Ham Shack)

Githubbing in the Ham Shack

Github Desktop 1.0 Released

Electron Applications

KFHlog

Source:  https://lhs.fyi/4S

tnc-server

Source:  https://lhs.fyi/4T

Jamtenna

Source:  https://lhs.fyi/4U

Antergos

Source: https://lhs.fyi/antergos (Antergos)

LHS Readiness Score: 4.2

Music:

“Sunshine” by Jonathan Coulton from the album Solid State.

Duration: 4:28

Location: Brooklyn, New York, United States

Released: April 2017

Source: https://lhs.fyi/solidstate (Jonathan Coulton)

Segment 4 (Announcements and Feedback)

Segment 5 (Cheryl’s Recipe Corner)

Stuffed Pork Chops

Ingredients

8 ounces cream cheese, softened

1/2 teaspoon freshly ground black pepper

1/2 tablespoon garlic powder

1/4 teaspoon crushed dried rosemary (optional)

1/4 cup finely chopped roasted red peppers (optional)

1/4 cup finely chopped mushrooms, sauteed (optional)

1/2 cup mozzarella cheese, shredded

2 strips cooked bacon, crumbled

4 boneless pork chops

Salt

Pepper

1 cup flour

2 eggs, beaten

1 cup breadcrumbs (Panko or Seasoned)

1/2 cup shredded parmesan (optional)

4 tablespoons canola oil

Directions

Preheat oven to 350°F. In a large bowl, combine cream cheese, spices (be creative!), mozzarella and bacon, stirring until thoroughly mixed. Set aside. Season all sides of the pork chops with salt and pepper. Carefully cut a pocket through the side of the pork chop in order to create a cavity. Stuff the cavity with a generous spoonful of the cream cheese mixture and press around the edges of the pork to seal it in. Repeat with the remaining pork chops. Refrigerate the chops, once stuffed, for 1 hour. Dip the stuffed pork chops in the flour, shaking off excess, then the egg, then the breadcrumbs. Repeat with the remaining pork chops. Heat the oil in a pan over medium heat. Fry the pork chops for a few minutes on each side. Remove from heat and bake for 15-20 minutes, until cheese is bubbly starting to brown. Serve! Notes: This recipe is very forgiving, and you can add or take away most anything.  Adding spinach to the cream cheese mixture is very good, sauteed onions, etc.  Use cheddar instead of mozzarella, etc.  Want to use some Thyme?  Knock yourself out!  Experiment and have fun!

Segment 6 (Russ’s Whiskey Corner)

Flag Hill Bourbon

ABV: 45% (90 Proof)

Region: Lee, NH

Color: Golden caramel

Nose: Rye grain, oak, oak, caramel, alcohol

Taste: Rye grain, dry grass, burley tobacco, caramel, dried flowers (unscented potpourri)

Cost: $40 (750ml)

Rating: 86

Segment 7 (Social Media Roundup)

Google+

Eric Rinehart

Mark Crowley

Richard Morton

Twitter

@kg4ujd

@K6EAG

@onursoycom

@frankmhowell

@gundo

YouTube

Dennis Plowman

Mailing List

KA7HVT

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[audio:https://bsmarchive.info/lhs/mp3/lhs198.mp3]

Segment 1 (Amateur Radio)

Emergency Frequencies for Mexico

Source: https://lhs.fyi/4D (Southgate)

Additional Info: https://lhs.fyi/4E (IARU)

WSJT-X moves to RC2

Source:  https://lhs.fyi/wsjtx (Home Page)

Contest Season, Sweeps is C****oming!

Source:  https://lhs.fyi/4F (Hornucopia)

Additional Info:  https://lhs.fyi/arrlcontest (ARRL)

Segment 2 (Open Source)

Synergy and Wayland

Additional Info:

https://lhs.fyi/synergy (Synergy)

https://lhs.fyi/wayland (Wayland)

Three Consequences of Coding in the O****pen

Source:  https://lhs.fyi/4G (opensource.com)

Additional Info:

https://lhs.fyi/4H (reddit)

https://lhs.fyi/4I (betanews)

Linux Kernel 4.13 Released

Source:  https://lhs.fyi/4J (LWN)

Segment 3 (Linux in the Ham Shack)

Rebuilding the Shack Box (A****gain)

Githubbing in the Ham Shack

CloudShack

Source:  https://github.com/7h0ma5/CloudShack

MeshStat

Source:  https://github.com/jmcameron/MeshStat

Hermes-Lite 2.x

Source:  https://github.com/softerhardware/Hermes-Lite2

Music:

“Think of You” by Sam Brown from the album 37 Reasons, courtesy of Jamendo.

Duration: 3:27

Location: Charlotte, NC, United States

Released: May 2014

Source: https://lhs.fyi/4K (Jamendo)

Segment 4 (Announcements and Feedback)

Post on Google+ from Rick

Additional Info: https://lhs.fyi/cqrlog (CQRlog)

Post on Facebook from Eric, KD0GPZ

Comment on Episode #195 from Serge, ON4AA

Additional Info: https://lhs.fyi/4L (CodeWeavers)

Comment on Episode #197 from Kevin, WH6OHM

Segment 5 (Cheryl’s Recipe Corner)

Creamy Enchilada Ravioli Casserole

Description

We haven’t tried this recipe yet, but it sounded REALLY good… and is going to go on our “must fix” list - because Russ and I love Mexican style recipes.  If any of you prepare this… definitely let us know how well you liked the recipe!!

Ingredients

1 package (20 oz) refrigerated cheese-filled ravioli

1 container (7.5 oz) chive & onion cream cheese spread

3 cups shredded deli rotisserie chicken

1 can (4.5 oz) Chopped green chiles

2 cups shredded Mexican cheese blend (8 oz)

1 cup black bean and corn salsa (from 16-oz jar)

1 can (10 oz) Enchilada sauce

Directions

Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook ravioli as directed on package; drain. In medium microwavable bowl, microwave cream cheese spread uncovered on High about 20 seconds or until soft. Add chicken and chiles; mix well. Spread chicken mixture in bottom of baking dish. Sprinkle with 1 cup of the cheese; top with cooked ravioli.Spoon salsa over ravioli. Pour enchilada sauce over salsa. Cover baking dish with foil. Bake 25 to 30 minutes or until casserole is bubbly. Sprinkle with remaining 1 cup cheese. Bake uncovered 4 to 5 minutes or until cheese is melted.

Segment 6 (Russ’s Whiskey Corner)

Speyburn 10

ABV: 43% (86 Proof)

Region: Highland

Color: Piss Yellow

Nose:  Sugar sweetness, orange zest, dried wood shavings, herbal essence, traces of wintergreen

Taste: Malted barley, herbal, light smoky essence, black licorice or anise

Cost: $30 (750ml)

Rating: 80

Segment 7 (Social Media Roundup)

Facebook

Mat Stace

Paul Besing

Google+

Eric Rinehart

Twitter

@n0wje

@wwwuse (Beth Lynn Eicher)

@losairen

@avhincu

@swlbcl

@oppy1984

@diggeradam

@W5NIS

@jonmstraub

@linux_pat

@tx_coder

@whiskey1py

@w0odi

@InfoSec208

@KA4RCV

YouTube

Dennis Plowman

Mailing List

Doug, N6LMX

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[audio:https://bsmarchive.info/lhs/mp3/lhs197.mp3]

Segment 1 (Amateur Radio)

Chinese Radios - Knock-offs or Innovation?

Additional Info:

https://lhs.fyi/4r (Reddit)

https://lhs.fyi/4s (Xiegu)

https://lhs.fyi/m0nka (m0nka’s home page)

https://lhs.fyi/4t (Amazon)

Interview with a Listener, Brian McDaniel, N4AE

https://lhs.fyi/n4ae (Brian’s Homepage)

https://owncloud.bluecows.com/index.php/s/TuzQgDMCCbhPwus

https://lhs.fyi/4u (Interview)

Northern California DX Club Launching Initiative to Get Newcomers On HF

Source: https://lhs.fyi/4v (ARRL)

Ham Radio Operators Use Eclipse for Ionosphere Experiment

Source: https://lhs.fyi/4C (Port Huron Times Herald)

Segment 2 (Open Source)

10 Advantages of Open Source for the Enterprise

Source:  https://lhs.fyi/4w (OpenSource)

Wanted:  GNU Project Maintainers

Source:  https://lhs.fyi/4x (FOSSForce)

Startup finished in 3.547s (kernel) + 13.884s (userspace) = 17.431s

Source:  https://lhs.fyi/4y (Ubuntu)

Segment 3 (Linux in the Ham Shack)

GitHubbing in the Ham Shack - Give me a title people!

NCVEC amateur radio question pools in JSON format by Jason Staten

Source:  https://lhs.fyi/4z

greatHambino by Chris Ward

Source:  https://lhs.fyi/4A

RadioBerry - Ham Radio cape for Raspberry PI by Johan PA3GSB

Source:  https://lhs.fyi/4B

Cloudlog

Source: https://lhs.fyi/1L (GitHub)

Music

“Plantin’ Seeds” by Jason Kinney from the album Jason Kinney, courtesy of Jason Kinney.

Duration: 3:22

Location: Joplin, Missouri

Released: 2014

Source: https://lhs.fyi/jkband (ReverbNation)

Segment 4 (Announcements and Feedback)

Segment 5 (Cheryl’s Recipe Corner)

Lemonada Shake Up

Description

It is fair time in the US… state fairs, county fairs, regional fares, etc.  SO, I decided to share a few recipes of food that you’ll find at fairs in the Midwest.  This is our last episode of fair food, and this time it isLemonade Shake-Ups and Sausage, Pepper and Onion Sandwiches - Russ doesn’t like either one, so you’ll have to take MY word on the fact that they’re yummy!

Ingredients

2 cups water

2 cups sugar

3/4 cup fresh-squeezed lemon juice (6 to 8 lemons)

Directions

In a medium saucepan over medium-high heat, bring water and sugar to a boil. Continue cooking 5 minutes, or until sugar is completely dissolved, stirring occasionally. Remove from heat and stir in lemon juice. Place in refrigerator to chill until ready to serve. When ready to serve, place 1/2 cup lemon syrup in a plastic drink shaker or 1-quart jar. Add equal amounts of cold water and ice as well as a lemon wedge, cover tightly, and shake vigorously 1 to 2 minutes. Pour into tall glasses over additional ice, garnish with lemon slices, and enjoy!

Sausage, Pepper and Onion Sandwiches

Ingredients

1/4 cup vegetable oil

2 green bell peppers, cut into 1/2-inch strips

2 red bell peppers, cut into 1/2-inch strips

1 large onion, cut into 1/4-inch slices

1/2 teaspoon salt

1 pound hot Italian rope sausage, cut into 2-inch lengths

1/4 cup beer (optional)

4 hoagie rolls, split

Directions

In a large skillet over medium heat, heat oil until hot but not smoking. Add peppers, onion, and salt; cook 10 minutes, stirring occasionally. Add sausage and beer, if desired, and cook 10 to 15 more minutes, or until sausage is no longer pink in center, stirring occasionally. Evenly divide mixture onto hoagie rolls and serve immediately. If you want these a bit saucier, feel free to top each sandwich with 1/4 cup spaghetti sauce – just don’t forget the napkins!

Segment 6 (Russ’s Whiskey Corner)

Bowmore 12

ABV: 40% (80 Proof)

Region: Islay

Color: Deep honey caramel

Nose: Smoke, sea air, brine, barn hay, orange zest, subtle floral notes

Taste: Sweet smoke, vanilla, honey, citrus, peat, sea salt, black pepper, lingering floral notes

Cost: $45 (750ml)

Rating: 91

Segment 7 (Social Media Roundup)

Facebook

Fred Buttner

Twitter

@ValGor55

@kaktis

@nicokaagman

@bb_pedromartins

@InfoSecHotSpot

@Valamear

Mailing List

Gary H.

KA8HDE

Podcast: Play in new window | Download

Listen Now

[audio:https://bsmarchive.info/lhs/mp3/lhs196.mp3]

Segment 1 (Amateur Radio)

ARRL Releases their Annual Report for 2016

Source:  https://lhs.fyi/4g (ARRL)

Additional info: https://lhs.fyi/4h (Reddit)

Amateur Radio Just Isn’t Exciting

Source:  https://lhs.fyi/4i (Hackaday)

Ad Hoc Entry Level License Committee Reports

Source:  https://lhs.fyi/4j (ARRL)

Segment 2 (Open Source)

Patent Troll Loses Court Battle Over “Podcast” Patent

Source: https://lhs.fyi/4q (TechCrunch)

7 Mistakes You’re Probably Making

Source:  https://lhs.fyi/4k (Opensource.com)

The Krita Foundation is having trouble with the Dutch tax authorities

Source:  https://lhs.fyi/4l (Krita)

The Solus Project to Become a Real Company

Source:  https://lhs.fyi/4m (Patreon)

Segment 3 (Linux in the Ham Shack)

PyQSO v1.0.0 Released

Source:  https://lhs.fyi/4n (github)

Linux Hints from Across the Pond

Source:  https://lhs.fyi/4o (gw2fof)

Additional Info:  https://lhs.fyi/4p (Twitter)

Wing-it Discussion of Operational Best Practices, Linux and Amateur Radio

Music

Segment 4 (Announcements and Feedback)

Crickets from N1MM

E-mail from Gene, BX8AAD

Segment 5 (Cheryl’s Recipe Corner)

Funnel Cakes

Ingredients

2 2/3 cups all-purpose flour

1/4 cup granulated sugar

2 teaspoons baking soda

1 teaspoon baking powder

1/2 teaspoon salt

2 eggs

2 cups milk

1/2 teaspoon vanilla extract

Oil for frying

Confectioners’ sugar for sprinkling

Directions

In a large bowl, combine flour, sugar, baking soda, baking powder, and salt; mix well. In a medium bowl, beat eggs, milk, and vanilla until well blended. Add to flour mixture and beat until smooth. In a medium saucepan over medium-high heat, heat 1-inch of oil until hot. Holding a finger over bottom of a funnel with a 5/8-inch opening, pour 1/2 cup of batter into funnel. Drizzle batter into hot oil, swirling it in circles from center outward. Fry until golden, turning once. Drain on paper towels and sprinkle with confectioners’ sugar. Repeat until all batter is used. Serve warm. Note: Use the batter right away, or it will thicken too much to pass easily through the funnel! If it does get too thick, you can add a little milk to thin it out.

Caramel Corn

Ingredients

10 cups popped plain popcorn

1 cup light brown sugar

1/2 cup (1 stick) butter

1/3 cup light corn syrup

1/8 teaspoon cream of tartar

1/2 teaspoon salt

1/2 teaspoon baking soda

Directions

Preheat oven to 250 degrees F. Place popcorn in a large bowl and set aside. In a medium saucepan over medium-high heat, bring brown sugar, butter, corn syrup, cream of tartar, and salt to a boil. Continue to cook 5 minutes, stirring constantly. Remove from heat and stir in baking soda. Immediately pour mixture over popcorn and stir until evenly coated, then spoon onto baking sheet. Bake 30 minutes, stir, and continue cooking 30 more minutes. Allow to cool, then break apart and store in an airtight container.

Segment 6 (Russ’s Whiskey Corner)

Laphroaig 10 (Cask Strength)

ABV: Variable 56.5% (113 Proof)

Region: Islay

Color: Golden honey

Nose: Peat, seaweed, smoke, brine, vanilla

Taste: Peat, smoke, bread dough, malt, vanilla, honey, smoked meat, ripe pear (baking spice, citrus after adding water)

Cost: $65-80 (750ml)

Rating: 94

Segment 7 (Social Media Roundup)

Facebook

Lucas Gil

Google+

Christopher Rowan

Andrew Stephens

Michael Bridak

Twitter

@Hualet

@WilliamLarge

@barryswat

@philshapiro

@mbridak

@kd0ijp

@vo1pwf

@interglossa

@M0GLJ

@ve6sar

@HamRadioFun2017

@n6ite

Podcast: Play in new window | Download

Listen Now

[audio:https://bsmarchive.info/lhs/mp3/lhs195.mp3]Segment 1 (Amateur Radio)

K2BSA Receives Recognition from the ARRL

FT8 is Taking the Bands by Storm

CQ WW DX Contest Has Some Rule Tweaking

Source: https://lhs.fyi/44 (CQWW)

Segment 2 (Open Source)

Debian 9.1 Released

Source: https://lhs.fyi/43 (FOSS Bytes)

15 Ways to Empower Students with Open Source Tools

Source: https://lhs.fyi/42 (OpenSource.com)

Mozilla Firefox Upgrades End for XP, Vista

Source: https://lhs.fyi/48 (Blorge)

Intel Releases AI on a USB Stick

Source: https://lhs.fyi/49 (Digital Journal)

ffmpeg

Source: https://lhs.fyi/4c (ffmpeg)

Additional Info: https://lhs.fyi/4f (YouTube)

Segment 3 (Linux in the Ham Shack)

Rename the Dive Into GitHub Segment

Additional Info: https://lhs.fyi/gitq (GitQ)

Trunk Recorder and Trunk Player

Source: https://github.com/robotastic/trunk-recorder (GitHub)

Additional Info:

https://lhs.fyi/openmhz (Commercial Source)

https://lhs.fyi/46 (Hosting Software)

https://lhs.fyi/47 (Hosting Example)

Deepin 15.4.1 Release

Source: https://lhs.fyi/4a (Beta News)

Additional Info: https://lhs.fyi/deepin (Deepin)

Music

“Congregacion” by Stone Nipples, courtesy of Jamendo.

Duration: 5:52

Location: Malaga, Spain

Released: July 2017

Source: https://lhs.fyi/41 (Jamendo)

Segment 4 (Announcements and Feedback)

E-mail from Jon Spriggs, G7VRI

Additional Info: https://lhs.fyi/oggcamp (OGG Camp)

Solar Eclipse Sparks Many Amateur Radio Special Events

Source: https://lhs.fyi/4b (ARRL)

Segment 5 (Cheryl’s Recipe Corner)

Fried Cheese Curds

Description

It is fair time in the US… state fairs, county fairs, regional fares, etc. SO, I decided to share a few recipes of food that you’ll find at fairs in the Midwest. Here, in Missouri, we are in the middle of “Dairy Country” (it’s not just in Wisconsin!), and one of the big things here is Fried Cheese Curds! SO… that is one of today’s recipes - and the other if fried pies. Russ is a HUGE fan of both of these… but we love cheese and pies! Next time, I’ll share more fair recipes with you!

Ingredients

1 cup buttermilk

1 cup beer

2 pounds cheese curds

1 cup all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1/4 teaspoon black pepper

3 cups vegetable oil

Directions

In a large bowl, combine buttermilk and beer. Add cheese curds and mix until evenly coated; set aside. In a shallow dish, combine flour, baking powder, salt, and pepper; mix well. In a soup pot over medium heat, heat oil until hot. Remove curds from buttermilk mixture using a slotted spoon, making sure to drain curds well. Place 1/4 of the curds in flour mixture and toss until evenly coated. Place curds in oil making sure not to crowd, and fry 3 to 5 minutes, or until light golden. Drain on paper towels. Repeat with remaining curds; serve immediately.

Notes

For a tasty dipping sauce, try mixing 1/4 cup of ranch dressing with 2 teaspoons of hot sauce. Of course, you can dip your cheese curds into any of your other favorite dipping sauces, too! If you’re having a hard time finding cheese curds in your local supermarket, you can buy them online at The Ellsworth Cooperative Creamery.

Fried Pies

Ingredients

1 (14.1-ounce) package refrigerated pie crusts

1/4 cup semisweet chocolate chips

8 mini peanut butter cups, chopped

1/2 cup vegetable oil

Directions

If you don’t want chocolate/peanut butter… you can substitute pie filling of any flavor. Unroll one pie crust and, using a knife, square the edges. Cut into 6 squares, 3-1/2-inches wide by 3-1/2-inches long. Place 5-6 chocolate chips in center of square, and a few pieces of peanut butter candy. Fold the dough over the candy, forming triangles. With a fork, press the edges together firmly to seal. Repeat with remaining pie crust and candy. In a medium skillet, over medium heat, heat oil until hot. Place a few pies into skillet and cook 1-2 minutes on each side, or until golden brown. Remove to a paper towel lined plate. Repeat with remaining pies. Cool slightly before serving.

Segment 6 (Russ’s Whiskey Corner)

The Arran Malt 10

ABV: 46% (92 Proof)

Region: Island

Color: Light, spun gold

Nose: Slightly herbal, sugar cookie, malt, honey, dry grass

Taste: Sweet, malt, baked bread, herbs, green apple peel, dried apple

Cost: $40 (750ml)

Rating: 83

Segment 7 (Social Media Roundup)

Facebook

Daniel Gunderson

Kenneth Loki Harrison

Christopher Rowan

Twitter

@lbdwag

@JimHRT

@db8ts

@va3on

@N4NOM

@VerstegenAdam

@bellachan18

@KC2VWI

@Darrell_VA

Mailing List

John (J.D. Muskrat)

Podcast: Play in new window | Download