Schedule banner

LEARN/CREATE (MT)


IdahoPTV Belongs to You. Contribute now.

   <<Previous Month

Next Month >>   

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 S S M T
1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31


Mountain Time
View Pacific     
Saturday
July 14, 2012
Current
View Prime Time
View Full Day
NOTE: When the Idaho Legislature is in session, programming on the Learn/Create and World channels may be pre-empted for live coverage from the House and Senate floors.
4:00 am 
Essential Science for Teachers: Earth and Space Science  "Session 6. Restless Landscapes"  If almost all mountains are formed the same way, why do they look so different? In this session, participants learn about the forces continually at work on the surface of the Earth that sculpt the ever-changing landscape. D

5:00 am 
Learning Math: Patterns, Functions & Algebra  "Functions and Algorithms"  Investigate algorithms and functions. Topics covered include the importance of doing and undoing in mathematics, determining when a process can or cannot be undone, using function machines to picture and undo algorithms, and the unique outputs produced by functions.G

5:30 am 
Learning Math: Patterns, Functions & Algebra  "Proportional Reasoning"  Look at direct variation and proportional reasoning. This investigation will help you to differentiate between relative and absolute meanings of "more" and to compare ratios without using common denominator algorithms. Topics include differentiating between additive and multiplicative processes and their effects on scale and proportionality, and interpreting graphs that represent proportional relationships or direct variation.G

6:00 am 
Christina Cooks  "Everyday Efa's"  Omega-3 fatty acids can help clear your skin, and your thinking. Christina taste-tests the most delicious sources of it, including Hempseed and Coconut Croquettes, and Avocado Salad with Black Olive Vinaigrette. D

6:30 am 
Jacques Pepin: More Fast Food My Way  "Viva Espana!"  Jacques savors the essence of Spain with spicy gazpacho and shellfish and chicken paella. Cuba supplies the inspiration for pineapple in dark-rum sauce.G

7:00 am 
Barbecue University with Steven Raichlen  "High on the Hog"  From the Deep South comes coffee-crusted pork tenderloins with redeye barbecue sauce. Steve makes spit-roasted coconut-crusted ribs on the latest in hi-tech outdoor kitchen equipment.G

7:30 am 
Pati's Mexican Table  "Tomatillos"  Meet the tomatillo - this small, plump, green fruit was a favorite of the Aztecs and stars in any number of Mexican dishes today. Its tart flavor is worlds apart from the taste of tomatoes, but is just as juicy and unforgettable. In this episode, Pati will show you where to find tomatillos, how to cook with them and offers tips and tricks for creating amazing dishes. D

8:00 am 
Pati's Mexican Table  "Middle Eastern Influences"  Immigrants from Lebanon, Syria and Israel have left a tasty influence on Mexican cuisine over the years. Pati will look at how and why they came to such a far-flung - but fascinating - country and what kind of legacy they've contributed. Recipes will include: Chicken with Tamarind, Apricots and Chipotle Sauce; White Rice with Fideos; Orange and Almond Flan; Cafe de Olla. D

8:30 am 
Ciao Italia  "Pizza on the Grill/Pizza Alla Griglia"  It's summertime at last, and Mary Ann fires up the grill -- not for burgers -- but for pizza, starting with a Roasted Vegetable Pizza topped with zucchini, eggplant, squash and red Onions. And for dessert? Even more pizza, this time a sweet, Mini-dessert Pizza topped with honey, fresh mint and sliced apricots. D

9:00 am 
Barbecue University with Steven Raichlen  "Florida"  There is a Caribbean flavor to jalapeno jerk baby back ribs, grilled bananas with spiced butter and rum, and salmon kebabs skewered on sugarcane with sour orange mojo.G

9:30 am 
Pati's Mexican Table  "Avocado"  Pati shows viewers how to pick and prime the perfect avocado, then walks them through three great recipes: Avocado and Hearts of Palm Chop Chop Salad; Pepitos: Steak and Avocado Sandwich on Crusty Bread; Coconut and Avocado Ice Cream. D

10:00 am 
Joanne Weir's Cooking Confidence  "Journey to Italy"  NULL

10:30 am 
Simply Ming  "Joanne Chang & Pastry"  NULL

11:00 am 
Hubert Keller: Secrets of a Chef  "Romantic Feast (Part 2)"  Next is the main course on Chef Keller's romantic dinner: a tender, succulent rack of lamb wrapped in a vegetable ragout and served with a mushroom polenta. Dessert is a decadent warm chocolate tart made with a dash of orange liqueur. Rack of Lamb Wrapped in Vegetable Ragout; Warm Chocolate Tart. D

11:30 am 
Lidia's Italy In America  "San Diego: Giant Squid, Milanese Style"  Lidia shares her memories of San Diego with viewers and heads out to do some more fishing with Esca's Dave Pasternack. Joined by Del Posto's Mark Ladner, Lidia makes a Giant Squid Milanese, Stuffed Mushrooms, and Spinach Salad. D

12:00 pm 
Essential Science for Teachers: Earth and Space Science  "Session 1. Earth's Solid Membrane: Soil"  How does soil appear on a newly born, barren volcanic island? In this session, participants explore how soil is formed, its role in certain Earth processes, its composition and structure, and its place in the structure of the Earth. D

1:00 pm 
Artifacts & Fiction: Workshop In American Literature  "Workshop 1. Visual Arts"  Paintings, sculpture, and other works of visual art express ideals in their own language. This session demonstrates how to identify the style, form, and subject matter of appropriate works to help draw out the cultural setting of literary texts. D

2:00 pm 
Growing Old in a New Age  "Social Roles and Relationships In Old Age"  Looks at how family, friendship, work, and leisure roles evolve as we age. Elders discuss coping with role losses resulting from retirement or death of a loved one. The pioneering of new roles is explored. D

3:00 pm 
Teaching Channel   See how learning expeditions motivate and transform students. Teachers share great math lesson ideas on visualizing geometry, understanding linear equations, and getting students started with trigonometry. A class of 5th graders learns how water quality affects the environment. D

4:00 pm 
Essential Science for Teachers: Earth and Space Science  "Session 6. Restless Landscapes"  If almost all mountains are formed the same way, why do they look so different? In this session, participants learn about the forces continually at work on the surface of the Earth that sculpt the ever-changing landscape. D

5:00 pm 
Learning Math: Patterns, Functions & Algebra  "Functions and Algorithms"  Investigate algorithms and functions. Topics covered include the importance of doing and undoing in mathematics, determining when a process can or cannot be undone, using function machines to picture and undo algorithms, and the unique outputs produced by functions.G

5:30 pm 
Learning Math: Patterns, Functions & Algebra  "Proportional Reasoning"  Look at direct variation and proportional reasoning. This investigation will help you to differentiate between relative and absolute meanings of "more" and to compare ratios without using common denominator algorithms. Topics include differentiating between additive and multiplicative processes and their effects on scale and proportionality, and interpreting graphs that represent proportional relationships or direct variation.G

6:00 pm 
Christina Cooks  "Everyday Efa's"  Omega-3 fatty acids can help clear your skin, and your thinking. Christina taste-tests the most delicious sources of it, including Hempseed and Coconut Croquettes, and Avocado Salad with Black Olive Vinaigrette. D

6:30 pm 
Jacques Pepin: More Fast Food My Way  "Viva Espana!"  Jacques savors the essence of Spain with spicy gazpacho and shellfish and chicken paella. Cuba supplies the inspiration for pineapple in dark-rum sauce.G

7:00 pm 
Barbecue University with Steven Raichlen  "High on the Hog"  From the Deep South comes coffee-crusted pork tenderloins with redeye barbecue sauce. Steve makes spit-roasted coconut-crusted ribs on the latest in hi-tech outdoor kitchen equipment.G

7:30 pm 
Pati's Mexican Table  "Tomatillos"  Meet the tomatillo - this small, plump, green fruit was a favorite of the Aztecs and stars in any number of Mexican dishes today. Its tart flavor is worlds apart from the taste of tomatoes, but is just as juicy and unforgettable. In this episode, Pati will show you where to find tomatillos, how to cook with them and offers tips and tricks for creating amazing dishes. D

8:00 pm 
Pati's Mexican Table  "Middle Eastern Influences"  Immigrants from Lebanon, Syria and Israel have left a tasty influence on Mexican cuisine over the years. Pati will look at how and why they came to such a far-flung - but fascinating - country and what kind of legacy they've contributed. Recipes will include: Chicken with Tamarind, Apricots and Chipotle Sauce; White Rice with Fideos; Orange and Almond Flan; Cafe de Olla. D

8:30 pm 
Ciao Italia  "Pizza on the Grill/Pizza Alla Griglia"  It's summertime at last, and Mary Ann fires up the grill -- not for burgers -- but for pizza, starting with a Roasted Vegetable Pizza topped with zucchini, eggplant, squash and red Onions. And for dessert? Even more pizza, this time a sweet, Mini-dessert Pizza topped with honey, fresh mint and sliced apricots. D

9:00 pm 
Barbecue University with Steven Raichlen  "Florida"  There is a Caribbean flavor to jalapeno jerk baby back ribs, grilled bananas with spiced butter and rum, and salmon kebabs skewered on sugarcane with sour orange mojo.G

9:30 pm 
Pati's Mexican Table  "Avocado"  Pati shows viewers how to pick and prime the perfect avocado, then walks them through three great recipes: Avocado and Hearts of Palm Chop Chop Salad; Pepitos: Steak and Avocado Sandwich on Crusty Bread; Coconut and Avocado Ice Cream. D

10:00 pm 

10:30 pm 
Simply Ming  "Joanne Chang & Pastry"  NULL

11:00 pm 
Mexico -- One Plate at a Time with Rick Bayless  "Chorizo Made Easy"  Chorizo, the succulent pork sausage seasoned with chiles, spices and a touch of vinegar, is the "bacon of Mexico" - the perfect accompaniment for eggs and, like bacon, a versatile ingredient for cooking that can give any dish a serious head start on flavor. At his neighborhood Mexican grocery in Chicago, Rick shows us fresh-made chorizo sold at the butcher counter and talks about how it is made. Buying a batch of the sausage to take home, he quickly turns it into a Caramelized Onion and Chorizo to use for a taco filling. D

11:30 pm 
Rick Steves' Europe  "London: Royal and Rambunctious"  Rick whispers secrets across the dome of St. Paul's Cathedral and eats his way through Soho.G

   <<Previous Month

Next Month >>   

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 S S M T
1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31


Mountain Time
View Pacific     
Saturday
July 14, 2012
Current
View Prime Time
View Full Day
NOTE: When the Idaho Legislature is in session, programming on the Learn/Create and World channels may be pre-empted for live coverage from the House and Senate floors.
Idaho PTV Homepage Idaho PTV Homepage