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Mountain Time
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Thursday
November 1, 2012
Current
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7:00 pm 
Doc Martin  "On The Edge (Part 2) S3 E2"  When Louisa's father, Terry, backs out of the smuggling scheme, Doc Martin and Louisa find themselves held hostage by a paranoid Jonathan determined to force Terry to carry out their plan. Part 2 of 2G
8:00 pm 
Outdoor Idaho  "Idaho's Salmon"  The once abundant salmon runs into the heart of Idaho disappeared. Since then efforts have concentrated on maintaining their genetic lines. OUTDOOR IDAHO explores the causes for the decline, what is being done to save the fish, and what the salmon mean to native cultures. Underwater cameras capture sockeye salmon returning to Redfish Lake.G
8:30 pm 
Idaho Reports Election Special 2012  "Ballot Measures"  Host Greg Hahn explores issues surrounding propositions 1, 2 and 3 on the November ballot - the educational reform measures. State Superintendent Tom Luna, an opposition spokesperson, a panel of journalists, and political analyst Jim Weatherby put the questions in context.G
9:00 pm 
Midsomer Murders  "Judgement Day, Part 2"  In a town still hoping to win the Perfect Village competition, DCI Barnaby finds there is no shortage of suspects for the pitchfork murder of a local thief and womanizer. Then too, there are the murders of two of the competition judges to solve. Part 2 of 2G
10:00 pm 
Billy Connolly's Route 66   The Scottish comedian and actor begins in Chicago on his journey to the Pacific Coast along the storied route. He points out distinctive aspects of the Chicago Tribune Building, meets the Route 66 "Pie Man," sees Abraham Lincoln's home, and the Chain of Rocks bridge. He paces a horse-drawn carriage with his low-rider motor-trike at an Amish community. Part 1 of 4G
11:00 pm 
Charlie Rose   NULL
7:00 pm 
As Time Goes By  "What Now?"  With Judith and Alistair away on their honeymoon, the house seems empty. Jean considers asking Sandy to take over as office manager when Harry reappears.G
7:30 pm 
Ladies of Letters   Vera battles with builders. Irene is being romanced. Feeling neglected and a tad jealous, Vera nonetheless agrees to invite Irene and her friend to lunch.G
8:00 pm 
The Red Green Show  "The Fishing Derby"  When nobody catches any fish during the contest, the men have Possum Lake tested for contaminants with a surprising result. Red visits Harold at his new job in the city.G
8:30 pm 
Keeping Up Appearances - The Memoirs of Hyacinth Bucket  "The Fancy Dressball"  Hyacinth is concerned that she has not yet received an invitation to the mayor's fancy dress ball. Richard is more concerned about what he might have to wear.G
9:00 pm 
The Thin Blue Line  "Court in the Act"  Grim and Foyle frame a drug dealer by planting evidence at the scene and Goody, having found the "evidence," is trained by Fowler to handle the pressure of testifying.G
9:30 pm 
Outnumbered   The Brockman Family must face some tough decisions about work, video games, and who to take to a family funeral. The vicar probably wishes they would all stay away.G
10:00 pm 
My Family  "The Heart of Christmas - Part 1"  Susan announces there will be no tree, no decorations and no family at the Harper House for Christmas, and she whisks Ben to a relaxing retreat in the country. But surprises and Harper family mishaps stir up Susan's quiet family Christmas. Part 1 of 2G
10:30 pm 
My Hero  "Nothing to Hide"  When the Mona Lisa is discovered in the Sundays' flat, George is arrested. A plan is hatched to steal the painting back and replace it with a fake.G
10:59 pm 
Are You Being Served?  "Is It Catching"  Mr. Humphries falls victim to an obscure tropical disease, leading to the enforced isolation of the entire department.G
11:30 pm 
As Time Goes By  "What Now?"  With Judith and Alistair away on their honeymoon, the house seems empty. Jean considers asking Sandy to take over as office manager when Harry reappears.G
6:30 pm 
America's Test Kitchen from Cook's Illustrated  "A Moroccan Feast"  Test cook Julia Collin Davison shows host Christopher Kimball how to make a Moroccan-style Chicken Tagine at home with foolproof Couscous that's better than any store-bought brand. Then, gadget guru Lisa McManus reveals her pick for the best compost bucket. Later, test cook Bryan Roof uncovers the secrets to making your own preserved lemons. D
7:00 pm 
Winemakers  "Table Top Display"  Good winemakers need to know how to communicate wine to consumers. In this episode we test their ability to communicate about wine (without using wine) by having them develop a unique "tabletop" presentation that demonstrates the basic characteristics of wine or wine region to the average wine buyer. D
7:30 pm 
French Chef Classics  "Quiche Lorraine"  Everybody's favorite French cheese pie. Illustrates: How to make a perfect pie dough, and pastry shell; how to make several types of quiches. D
8:00 pm 
The Woodwright's Shop  "The Tiny Tool Kit"  How can you stretch a basic kit of tools to build impressive casework? Chris Schwarz, editor of Popular Woodworking Magazine, shows how with the toolkit of young Thomas, hero of the 1839 book The Joiner and Cabinet Maker. D
8:30 pm 
Rick Steves' Europe  "The Best of Sicily"  Rick fishes for anchovies off Cefalu, lands in Palermo, marvels at skeletons in a Cappuccin crypt and airy mosaics of Monreale.G
9:00 pm 
Burt Wolf: Travels & Traditions  "Springfield, Illinois"  Burt takes us for a ride on America's great mother road, Route 66, and tells us how it transformed the way the world eats. We'll also discover the true origin of the corn dog, the filled dough nut, the horseshoe sandwich, root beer and Abraham Lincoln's favorite cake. We'll visit Abraham Lincoln's hometown and see what his personal life was really like. D
9:30 pm 
Essential Pepin  "Family Favorites"  Grilled Leg Of Lamb; Pork Loin Tournedos With Cream And Calvados; Puerto Rican Pork And Beans; Lamb Navarin. D
10:00 pm 
America's Test Kitchen from Cook's Illustrated  "A Moroccan Feast"  Test cook Julia Collin Davison shows host Christopher Kimball how to make a Moroccan-style Chicken Tagine at home with foolproof Couscous that's better than any store-bought brand. Then, gadget guru Lisa McManus reveals her pick for the best compost bucket. Later, test cook Bryan Roof uncovers the secrets to making your own preserved lemons. D
10:30 pm 
Burt Wolf: What We Eat  "Time to Play Ketchup: The Story of the Tomato"  Burt reveals why the tomato was accepted in Italy and Southern Europe but not in the north.G
11:00 pm 
Joanne Weir's Cooking Confidence  "Italian Marketplace"  Inspired by the roasted chickens in the marketsof Italy Joanne teaches her student Joan her version of crispy chicken and potatoes with a side of hot pepper and white balsamic broccolini, topped off with a cherry Zinfandel zabaglione. Recipes: Broccolini with Hot Pepper and White Balsamic, Crispy Chicken and Potatoes with Mustard, Rosemary and Capers, and Fresh Cherries with Late Harvest Zinfandel Zabaglione. Student: Joan Boada, Principal Dancer, San Francisco Ballet. D
11:30 pm 
Rick Steves' Europe  "The Best of Sicily"  Rick fishes for anchovies off Cefalu, lands in Palermo, marvels at skeletons in a Cappuccin crypt and airy mosaics of Monreale.G
7:00 pm 
NOVA  "Making Stuff Cleaner"  David Pogue explores the science and business of clean energy, examining alternative ways to generate it, store it and distribute it. One scientist uses chicken feathers to create a cheap way to make hydrogen cars safer. Pogue looks at the dependency on a rare resource in South America to make lithium batteries and how scientists might devise a way for batteries to run on molten salts, abundant in the U.S. Part 3 of 4G
8:00 pm 
PBS NewsHour   NULL
9:00 pm 
9:30 pm 
Journal   NULL
10:00 pm 
Charlie Rose   NULL
11:00 pm 
NOVA scienceNOW  "Can I Eat That?"  David Pogue, popular technology reporter for The New York Times, is the new host of this science magazine series. What are the secrets behind your favorite foods? Why are some treats -- like chocolate chip cookies -- delectable, while others -- like cookies made with mealworms -- disgusting? You might think you understand what makes something sweet, salty or bitter, but Pogue gets a taste of a much more complicated truth, as he ventures into labs and kitchens where everything from apple pie to Thanksgiving turkey to juicy grasshoppers is diced, sliced, dissected and put under the microscope. If scientists can uncover exactly what's behind the mouth-watering flavors and textures we take for granted every day, could they help us enjoy our food more -- without packing on the pounds?. D

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T F S S M T W T F S S M T W T F S S M T W T F S S M T W T F
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Mountain Time
View Pacific     
Thursday
November 1, 2012
Current
View Prime Time
View Full Day
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