Tecsun PL-880 Hidden Feature Chart

Here is a consolidated version of the Hidden Feature List for the Tecsun PL-880.

Thanks to Thomas over at The SWLing Post for publishing all of the hacks in one list.

Function	Key	What to do	Radio State
Synchronous Detection	USB/NORM LSB/NORM	Hold button in until change occurs. One push to change back.	ON
Muting Threshold for AM/SSB, also sets FM Threshold on some versions	9	Select mode to adjust first (AM, SSB, FM). Press and hold, then adjust with either tuning knob. Press 9 again when done to save.	ON
DNR (Automatic adjustment of bandwidth, etc?)	6	Press and hold till display says 'ON' and again for 'OFF'.	ON
Display Firmware Version, and date	AM/BW	With radio OFF: press and hold until display turns on. Then press and hold again to get firmware. Press one more time for date	OFF
FM De-emphasis	5	Press and hold to toggle between 75 (USA) and 50 (Europe)	ON
Line-Out Level (only works on FM?)	7	Press and hold till current level begins flashing. Adjust with either tuning knob. Press again to save	ON
Adjusting Seconds on Clock	8	With radio off, press and hold, and then adjust seconds	OFF
Calibrating on AM (MW)	Snooze	Tune a strong MW station. Turn on SSB mode (USB/LSB). Move fine tuning till zero-beated and pitch matches non-SSB. Press and hold the snooze button till correction value appears in display, then press snooze again to save.	ON
USB/LSB Calibration	0	PRESS and HOLD the 0 button. Look at the UPPER RIGHT corner of the display. A 2-digits number is BLINKING as well as the Hz digits of the tuned frequency. RELEASE the 0 button, and adjust the FINE TUNING. Tune, de-tune and re-tune before calibration is perfect. Play a bit with it to understand how it works. Change is effective AFTER you press 0 again. Do for both USB and LSB modes. Check the tone when tuned to xxx.95 USB and xxx.05 LSB. They should sound exactly the same.	ON
Forcing External Antenna on MW/LW	Several	Visit http://goo.gl/AXSgMI for instructions and video	ON

Ramp Season (with a recipe)

It's that time of year again.  Ramps are rampant in the woods (sorry).  For those of you that don't know what

Flickr:Jessica and Lon Binder

a ramp is, the pictures here will help you identify them.  They are the wild relative of the cultivated leek that springs up in the Northeast towards the end of April.  Usually growing in moist woods.  If you know of a place where there is a lot of skunk cabbage, chances are that there are ramps nearby (usually a short distance in the opposite direction of the wet area that the skunk cabbage is near).  Pull the whole plant out by digging underneath it a bit, and you'll have something that resembles a lily of the valley on top, and a scallion on the bottom.  It should have a nice, pronounced garlicky-onion odor.  Drop these in a bag as you harvest, and try not to take too many from one area.  I usually bring a cooler to put them in once I get back to the car to keep them fresh until I can prepare them.

Ramps in the woods. Flickr:Bev Currie

To prepare, cut off the small roots along with the bottom eighth-inch or so of the bulb.  Strip the outer layer or two of the translucent skin off and throw in a colander.  Wash thoroughly in cold water.  Then, chop the ramps into small pieces, tops and all, and re-wash in the colander in cold water.  You are now ready to prepare.

You can use them as you would leeks, with obvious consideration to the size difference, and the addition of an almost greens-like vegetable with the tops intact.  One popular use is in omelets.  I use them in place of the leeks in my leek latkes:

-A bunch of ramps, chopped into 1/2 inch pieces at the top, and smaller near the bulb.
-Eggs
-Almond meal (this makes them a bit healthier.  You can use bread crumbs instead.)
-Salt and Pepper
-Olive oil
-Frying oil

I use Trader Joe's almond meal.  Best for the dollar I think, and I usually saute the leeks in extra virgin olive oil, and fry the pancakes in regular olive oil, canola, or Trader Joe's rice bran oil.

Saute the prepared ramps in some olive oil until limp and fragrant, set aside to cool a bit, and wash the pan out for the next step.  Once they are just warm still, add a few eggs.  I had about 8 cups of chopped ramps to start with and used 3 jumbo eggs, so use your best judgement here.  You can always add more, so start low.  Mix well till the eggs are beaten, and add enough almond meal to make a thin pancake-consistency batter.  I think I ended up using about a cup this last time.  Add salt and pepper, and mix well.  Drop batter from a large serving spoon or ladle into hot oil (see above) and cook until golden brown on both sides.

These are fantastic as is, or with some sour cream, and/or applesauce.

I think next I'm going to try them in this recipe.

Happy foraging folks!