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Messages - taschenrechner

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For the second time, the PIRATE Act (H. R. 583) has unanimously passed the U.S. House of Representatives on Monday, Feb. 25.

Although this time it was brought forward early in the first session of the 116th Congress, only time will tell if the Senate will next take up the bipartisan legislation or if it will die in committee, as it did during its first go-around on Capitol Hill.

New York State Broadcasters Association President David Donovan and NAB President/CEO Gordon Smith have been vocal in their support of the PIRATE Act and issued statements that praised the House and urged the Senate to take the steps necessary to make the bill into a law.


In case you need a refresher, the PIRATE Act takes the following steps to combat illegal broadcasting and interference:

  • It creates a maximum penalty for illegal broadcasts to $2,000,000 — but also ups the fine allowable to $100,000 per day.
  • The FCC will have to prove it’s working hard to combat piracy and support enforcement by reporting its progress to Congress annually.
  • Biannual “enforcement sweeps” will also be instituted in the top five radio markets, during which personnel will work to on “identifying, locating, and taking enforcement actions designed to terminate such operations.” However, this doesn’t mean the FCC is discouraged from taking enforcement actions throughout the year.
  • It eliminates the notice of unlicensed operation and allows personnel to cut to the chase and issue a notice of apparent liability to alleged violators, unless there is a good reason.
  • The commission will create a new Pirate Radio Broadcasting Database within three months of the legislation’s passage, and it will be updated semiannually. It will contain the stations licensed in the AM and FM bands, including assigned frequency, channel number or call letters. Additionally, the database will identify “entities that have received a notice of unlicensed operation, notice of apparent liability, or forfeiture order issued by the commission.”
  • The PIRATE Act also defines pirate broadcasts as “ the transmission of communications on spectrum frequencies between 535 and 1705 kHz, inclusive, or 87.7 and 108 MHz,” meaning compliant Part 15 operators are clearly excluded.

So, basically what they're saying in the bill is that these stricter measures only apply to AM and FM pirates? I always liked HF better anyway...

00:40: Never Believe by Ministry

S4 or so into Mobile, AL. Great sound. Thanks for the show, CNR!

General Radio Discussion / Re: Well this is Troubling...
« on: March 30, 2018, 1850 UTC »
A good deal of them are set up to serve local ethnic communities, because nobody else will fill that void. iHeart could stick a redundant station in that area, sell advertising, and support a local community. But they won't.

There is this, which I thought was pretty sweet.


Sometimes I open a terminal window and use lynx. You're right. Sometimes text only is pretty great.

For most times (like right now), I use Chromium. I have Opera too, but I'm just too familiar with others that I don't use it as much. It's a good browser though.

ID and Translation Requests / Re: 740 unid Spanish 9/10/2017
« on: October 10, 2017, 1456 UTC »
It sounds like he's saying "Siete con...veinte dos minutos", which is just a time announcement 7:22.

Shortwave Pirate / Re: UNID 6880 AM 1453 UTC 9 Oct 2017
« on: October 09, 2017, 1553 UTC »
Listening in on an SDR on the East Coast. S9+ Great audio. Good listening for a Monday morning at the office. Thanks, whoever you may be!

Huh? / Re:
« on: May 23, 2017, 2203 UTC »
I saw Soundgarden at Lollapalooza back in the 90's. Incredible show and Cornell melted faces off with his voice. Sad we lost him.

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Bacon, BBQ, Beef, And More / Re:
« on: May 23, 2017, 2157 UTC »
Sweet. I live off of stuff like this when I can't be bothered to cook. Aldi is great.

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Shortwave Pirate / Re:
« on: May 21, 2017, 0030 UTC »
S8 here in SE Texas for the time being. There is a storm on the way so there are some static crashes.

0027: DJ talking and I'D
0028: Could It Be I'm Falling In Love - The Spinners
0032: DJ talking, fading some. Hard to hear clearly.
0032: Unid. Song.
0037: More talking, ID and into...
0037: Talking in your Sleep - The Romantics
0042: Rock with You - Michael Jackson

Thanks for the show!

General Radio Discussion / Re:
« on: May 07, 2017, 0357 UTC »
I lived in Shenzhen for 5 years. HuaQiangBei was an intense place. You could find any component for anything you would want to build. Literally skyscrapers full of those little booths selling anything you'd want.

You would see people going in with a spec sheet for a computer they wanted to build and hours later they come out with a stack of stuff that they'll take home and assemble. It's a really incredible place.

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General Radio Discussion / Re:
« on: May 06, 2017, 2150 UTC »
They just gave Ryan Seacrest a 73 million dollar deal, too:


They've Wal-marted radio in lots of areas. If they go under it will be at least interesting to see what comes next.

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Oh yeah. I used to teach English to a 2nd grader whose parents had just moved to the US from Fujian province to run a restaurant. Being a small town, they cooked all the standard American Chinese fare for the restaurant, but whenever I'd drop him off in the back of the restaurant, I would always be greeted with a big plate of whatever they themselves were having that day. Roast duck, pork belly, steamed fish, whatever it was. And it was all great. When you work that hard, I guess you tend to make the most out of what little time you have for yourself.

Bacon, BBQ, Beef, And More / Re:
« on: April 20, 2017, 2149 UTC »
I'm going to try these maybe this weekend. They really do look good.

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This is a dish famous for being Mao Zedong's favorite. My wife is also from Xiangtan, Hunan, Mao's hometown, and thus my mother in law makes a mean hongshao rou herself. This is how she makes it.


1-2 lbs. pork belly (with or without skin. She leaves the skin on and it's amazing, so if you ask my preference, that's it.)

2 tbsp. peanut oil

2 tbsp. white sugar

Shaoxing wine (this can be found in any Asian market - it's a type of rice wine for cooking)

A thumb sized piece of ginger, sliced up.

1 star anise

Dried red chili peppers (I usually use 3, but you can add as many as you like. Hunanese folks are like Chinese Cajuns and they love hot stuff)

A stick of cinnamon

Soy sauce

Green onions /spring onions

Ok, here goes:

Boil some water in a big pot. Put the pork belly in and let it do it's thing for 4 minutes or so.

Take it out and let it drain and cool down. You can then slice it up into bite size pieces, but remember to slice it to where there is a nice proportion of meat, fat, and skin on each piece.

Take a large pot (I use a cast iron dutch oven, which is perfect for this) and heat the peanut oil and the sugar. Stir it and let the sugar caramelize. Don't let it burn. Burnt sugar taste will ruin your meal big time.

Once it's brown though, add a couple generous splashes of shaoxing wine and stir a couple times.

Throw in the pork, star anise, cinnamon, ginger, and chile peppers. Add enough water to just cover the pork. Turn the heat up and let it boil. Once it boils, bring the heat back down to low and cover it and let it simmer for 45 minutes or so.

Check it occasionally. You don't want the water to run out.

After about 45 minutes you can check and adjust the taste with soy sauce and sugar. Turn the heat up to reduce the liquid further. You want it to almost be like a sticky bbq sauce, but just a little runny.

At that point it's done and you can cut up some of the green onions to sprinkle on top.

If I can find the time, I will translate more of her recipes. She left us a huge stack of handwritten cards on one of her visits.

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Bacon, BBQ, Beef, And More / Cantonese Siu Yuk (Crispy Pork Belly)
« on: April 20, 2017, 1713 UTC »
I used to eat this all the time when I lived in Guangdong Province, China. I still make it occasionally when I get enough time to do so, and it turns out really well.


  • Large slab of pork belly, with skin.
  • Lemon Juice
  • Chinese Five Spice Powder
  • Kosher Salt


Wash and pat dry the pork belly.

Take a knife or a spiked meat tenderizer and poke little holes all over the skin side of the pork belly. Be careful not to pierce all the way through the fat and meat below. This is just to prepare the skin and make it less tough and more crispy.

Flip the pork belly over.

Lay the pork belly skin side down, and using a sharp knife, cut across the pork belly, about ¾ of the way through, being careful not to cut all the way through to the skin. Make these cuts in parallel lines across the pork belly every inch or so.

Take the Chinese Five Spice powder and rub it all over the meat side (NOT the skin side!), being sure to rub it into the cuts you just made.

Place the pork belly in a foil lined pan, skin side up. Wrap the foil tightly around the edges of the meat, leaving only the skin side exposed.

Rub some lemon juice into the skin, leaving it wet. Next, take the kosher salt and rub it into the skin. The lemon juice and the salt will make a good thick paste. You want to use enough salt to cover up the skin really well.

Leave the pork belly in the refrigerator overnight.

When you get up in the morning, heat your oven to 400 degrees F. Let the meat come to room temperature, or at least get a little warmer, and place the pork belly in the oven for an hour or an hour and a half, depending on how big a piece of meat you’re working with. It’s pork, and it’s wrapped / coated with salt crust on top, so it won’t dry out.

After that time is up, take the pork belly out and put the broiler on HI.

While that’s heating up, take a knife and scrape off the salt crust and remove as much of the salt as you can. Put back in the oven to broil, still skin side up, and watch it carefully. The skin will start to bubble and get crispy. You need to watch it so you don’t burn it.

Once it’s good and bubbly, take it out and let it sit for a while to rest and cool off. From there, you can slice along the cuts you made when preparing the meat, and then slice across those strips to give you nice chunks of meat. Be sure to cut each piece to get a good mixture of meat, fat, and skin on each piece.

Serve on a bed of sliced cucumber, with any sort of sauce you may like. (I just use hoisin sauce with some honey, minced garlic, and sriracha. Just heat it up on the stove a bit, let it bubble and then pour it into a dipping bowl.)

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