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Messages - paranoid dxer

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Equipment / Re: Loop on Ground - Can I bury the loop?
« on: March 07, 2019, 2200 UTC »

come on now Pigmeat , load up the steel roof . or you could try some shopping carts in a parking lot sometime .
been there done that it worked

Equipment / Re: Loop on Ground - Can I bury the loop?
« on: March 03, 2019, 0646 UTC »
if it was for tx i would say throw it on the ground and let the rf fly  :D
i remember a station being heard nationwide on a wire laying on the ground  ;)

earlier i was hearing a het mixing with the net that was on this freq

could it have been him then too. if so it's a good way to get someone to come knock on your door


Bacon, BBQ, Beef, And More / Re: MMMMM ROADKILL
« on: March 21, 2017, 0349 UTC »
Venison Sloppy Joe Mix

    4 lbs. venison hamburger (no fat)
    3 cups onion; chopped
    2 cups bacon fat
    2 cups tomato catsup
    2 1/2 cups water
    2 tbsp. garlic powder
    1 small can tomato paste
    1 tbsp. salt
    1 1/2 cups green pepper; chopped
    1 tbsp. sugar
    3/4 tsp. pepper

Cook venison and onions until brown. Pour off excess fat. Add all other ingredients; mix thoroughly; bring to a boil and simmer 5 minutes.

Pack into clean, boiled Mason pint jars, leaving 1′ head space. Adjust lids.

Process at 15 lbs. pressure for 75 minutes, or 10 lbs. pressure for 110 minutes.

Yield: 8 pints.

Bacon, BBQ, Beef, And More / Re: MMMMM ROADKILL
« on: March 21, 2017, 0328 UTC »
Carmelized Muskrat Onaplank (Muskrat On A Plank)

    1 muskrat; fresh
    1 hickory plank; larger than muskrat
    1 tbsp. cooking oil
    1 tsp. Salt
    2 green onions; finely chopped
    1 dash pepper
    1 tbsp. fish sauce

Skin the fresh muskrat and discard the skin. (Can be saved and tanned into leather.)

Nail muskrat to the hickory plank, carefully stretching out.

Heat oil in 2 quart pot, then add onion and remaining ingredients. Saute, stirring, on medium heat until the sauce is done (about 5 minutes or more).

Place planked muskrat in a large pot, add 4 cups of water and simmer, uncovered, on medium heat for one hour. Add the fish sauce and continue to simmer on medium heat 1 more hour.

Most of the water will be absorbed by the meat and the remainder will be slightly thick–or carmelized.

Be careful not to burn it. Remove the muskrat from the pot carefully!

Seperate muskrat from the plank, and place meat to one side. Pour the sauce from the pot over the plank. Totally discard the muskrat and eat the plank.

Serve hot as a main dish, with lots of rice.

Yield: 4 Servings

Bacon, BBQ, Beef, And More / Re: MMMMM ROADKILL
« on: March 21, 2017, 0326 UTC »
Pennsylvania Possum Pot Pie

    1 5 lb. possum; cut into serving pieces
    12 peppercorns
    2 ribs celery; chopped
    2 carrots; quartered
    2 cups flour
    4 egg yolks
    6 tbsp. hot water

(Often served to unsuspecting bed-and-breakfast tourists in Amish country)

Place possum in kettle. Add water to cover, salt to taste, peppercorns, celery, carrots and onion. Simmer until possum is thoroughly tender, about two hours.

Strain broth and pour into clean kettle. Simmer while preparing remaining ingredients.

Remove possum from bones. Discard bones and skin. Cut possum into bite-size pieces.

Sift flour and one-half teaspoon salt together onto board. Make well in center and put egg yolks into it. Gradually work yolks into flour until stiff dough is formed, adding hot water as needed. Knead until smooth, about five minutes.

Cut dough in half. Roll each half until paper thin. Cut dough into noodles about one inch wide. Add possum to simmering broth. Gradually add noodles.

Continue boiling until noodles are done, about five minutes.

Yield: 8 – 12 Servings

Bacon, BBQ, Beef, And More / Re: MMMMM ROADKILL
« on: March 21, 2017, 0320 UTC »
Skunk Skillet Stew

    2 adult skunks; skinn, debone & shred
    1/4 cup oil
    1/4 cup Butter
    2 cups celery; finely chopped
    1/4 cup parsley; finely chopped
    2 cloves garlic; finely minced
    1 bay leaf
    2 carrots; chopped
    2 tbsp. flour
    1 cup beef broth
    1 cup dry red wine
    3 tbsp. cognac
    1 lb. ripe red tomatoes; peeled, seeded & chopped
    Salt; to taste
    freshly ground black pepper; to taste
    juice of half-lemon
    1/4 tsp. nutmeg
    1 cup Madeira wine

(A sensory entree, not recommended for the weak-stomached)

* Save scent sacs and set aside.

Preheat oven to 350 degrees.

In large skillet, brown skunk well in oil and butter; add carrots and stir until lightly browned. Sprinkle with flour. Add broth as needed when mixture starts to brown.

Stir to dissolve brown particles. Add remaining broth, red wine, cognac, tomatoes, salt and pepper.

Place in oven, cover and bake three hours.

Strain gravy, pressing as much of cooked vegetable mixture as possible through sieve. Bring strained mixture to boil. Add lemon juice, nutmeg, Madeira.

Carefully puncture scent sacs and add fluids to mixture. Simmer five minutes.

Pour sauce over skunk.

Yield: 8 Servings

Bacon, BBQ, Beef, And More / Re: MMMMM ROADKILL
« on: March 21, 2017, 0317 UTC »
Elegant Venison Stew

    2 lb venison steak
    1/2 lb bacon or salt pork
    2 tbsp. flour
    6 cups stock
    1 can stewed tomatoes or zucchini
    8 small carrots carrots
    2 stalks celery diced
    2 tbsp. sugar
    7 small onions
    garlic to taste
    1 cup peas
    salt and pepper; to taste

Cut bacon into 1″ cubes and saute in large saucepan until lightly browned. Remove and set aside. Cut venison into 1 1/2 or 2″ pieces and brown over high heat in bacon fat. Stir in flour and make a roux. Lower heat and let brown 2-3 minutes.

Add stock and stir till smooth. Simmer 1 hour or more until venison begins to get tender, add more liquid as necessary.

Add all the other ingredients, except peas, and continue to simmer to make a thick stew. Simmer peas in a separate pan until done. Strain and spoon over or around stew when served. Serve with corn muffins, potatoes or parsnips and a salad.

Bacon, BBQ, Beef, And More / MMMMM ROADKILL
« on: March 21, 2017, 0309 UTC »
Moose-and-Squirrel Meat Balls

    3 lbs. ground moose and squirrel
    6 slices soft white bread
    1/2 cup water
    1/3 cup Butter
    1 1/3 cups onion; chopped
    pepper; freshly ground
    2 tbsp. parsley; chopped
    2 tbsp. flour
    1 1/2 cups milk

(Especially useful recipe if main ingredients have been dead for 24 or more hours before harvested)

Soak bread in water five minutes. Squeeze excess water out.

Melt four tablespoons butter in skillet. Sauté onion in butter until tender.

Combine moose and squirrel meat, squeezed bread, four teaspoons salt, one-half teaspoon pepper and parsley. Form mixture into one-inch balls. Chill twenty minutes.

Heat remaining butter in skillet. Brown moose-and-squirrel balls on all sides. Cover skillet and cook slowly 15 minutes.

Remove balls to warm platter. Sprinkle flour over skillet droppings. Stir and cook one minute. Stir in milk and bring to boil. Season to taste with salt and pepper. Return moose-and-squirrel balls to skillet. Simmer four minutes.

Yield: 8 Servings

Huh? / Re: Al, is true you turned down Stanford and Duke for CalTech
« on: December 09, 2016, 0353 UTC »
Have you ever danced with the devil in the pale moonlight

Equipment / Re: Odd behavior from Ameritron Amplifier
« on: December 07, 2015, 1703 UTC »
personally i would just let it sit and wait until i got a better decent quality meter..

Equipment / Re: Odd behavior from Ameritron Amplifier
« on: December 07, 2015, 1658 UTC »
you say you are a newbie to amps. don't go poking around inside that thing. if you have to do something in there get a hold of someone who knows what they are doing and learn from them.
try taking that rs watt meter out and tuning with just the meter on the amp .
tune it by the numbers in the manual.

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