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Mountain Time
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Saturday
September 2, 2017
Current
View Prime Time
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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.
7:30 am 
Steven Raichlen's Project Smoke  "BBQ's Trinity"  This show celebrates the holy BBQ trinity of barbecue: pork ribs, brisket, and pulled pork. America's favorite ribs-baby backs-come spice-rubbed, slow-smoked over hardwood, and glazed with an unexpected ingredient: cherry syrup. Beef brisket and baked beans star in crispy grilled tostadas. D
8:00 am 
Steven Raichlen's Project Smoke  "Mexican Smoke"  Its bright but complex flavors and affinity for smoke and fire have fueled the obsession with Mexican food and drink north of the border. Tomatoes, onions, and chiles are roasted directly in the coals to make an unforgettable salsa served with chive-grilled tortilla chips. Quesadillas conceal a perfectly cooked egg (if you do it right, the yolks remain runny) in a nest of bacon, beans, and cheese. D
8:30 am 
Steven Raichlen's Project Smoke  "South American Smoke"  This show highlights the conviviality of a South American cookout, which can last through the day and well into the night, with different courses served for hours on end. Add some dishes from this multi-cultural continent to your grilling repertoire. For years, North Americans have attempted to recreate the spicy spit-roasted pollo served in Peruvian enclaves like Washington, D.C. D
9:00 am 
Steven Raichlen's Project Smoke  "Global Tailgate"  Victory will be yours! Start the party in the parking lot (or your backyard) with chicken legs, brined for maximum succulence, smoke-roasted over maple wood, then glazed with a fiery fusion of maple syrup and sriracha. One-fisted eating at its best. A quartet of grilled and smoked beans appears in a colorful side dish. D
9:30 am 
Steven Raichlen's Project Smoke  "Project Smoke Road Trip"  Hitching post red oak grilled rib chop; Grilled whelk kebabs, with fresh herbs and olive oil; Steak and bean nachos. D
10:00 am 
P. Allen Smith's Garden Home  "Charming Charleston"  P. Allen Smith explores the food and fellowship of one of America's oldest cities, Charleston, South Carolina; a true Southern gem. D
10:30 am 
Growing a Greener World  "In Susan's Garden: A Backyard Habitat in Harmony with Nature (Spokane, WA)"  In this episode, we follow Master Gardener Susan Mulvihill, an avid gardener, birder, and nature lover who has created a bountiful and beautiful habitat for all creatures. We'll learn some of Susan's best tips for creating a productive garden in harmony with nature. D
11:00 am 
Hubert Keller: Secrets of a Chef  "Romance at the Table"  Chef Keller shows how to whip up a romantic dinner for that special someone. He starts with a rich tasting beef tartare that has some surprise ingredients. After demonstrating a fool-proof method for cooking lobster, he transforms it into lobster thermidor. D
11:30 am 
Lidia's Kitchen  "Crespelle"  Italians love their crepes either savory or sweet and in this episode, Lidia shows two of her favorite crespelle dishes, along with some great chef tips. She starts by highlighting the thin pancakes that can be made into so many things; then she makes a savory Italian favorite with them - manicotti and for a sweet version, she shows the chocolate and walnut crespelle that will satisfy any sweet tooth. D
12:00 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
1:00 pm 
Artifacts & Fiction: Workshop In American Literature  "Workshop 6. Cultural Geography"  The study of cultural geography focuses on how we shape our surrounding space, and how natural and man-made landscapes affect our perspectives. This session looks at literary texts through the lens of relationships of people to their environments. D
2:00 pm 
Learning Science Through Inquiry  "What Is Inquiry & Why Do It"  This introductory workshop presents an overview of why inquiry is such a powerful approach to teaching and learning science - how it enables you to assess and meet the needs of a wide range of learners, how it taps children's natural curiosity, and how it deepens their understanding of science.G
3:00 pm 
Artifacts & Fiction: Workshop In American Literature  "Workshop 6. Cultural Geography"  The study of cultural geography focuses on how we shape our surrounding space, and how natural and man-made landscapes affect our perspectives. This session looks at literary texts through the lens of relationships of people to their environments. D
4:00 pm 
Growing Old in a New Age  "How The Body Ages"  Experts describe the universal physical changes that accompany aging and explain how deterioration can be prevented. Researchers describe advances in cellular studies and the search for biomarkers of aging. D
5:00 pm 
Science Trek  "Blood"  Joan Cartan-Hansen and her guest scientists answer students' questions about blood.G
5:30 pm 
Roadtrip Nation  "Everything Is Design"  The trip ends in NYC as the team meets designer Tina Roth Eisenberg, who left her tiny village in Switzerland to find her people in New York. Last up, Helvetica director Gary Hustwit shares the philosophy that connects all design: moving things forward. Though the road-trippers' forward movement on the Green RV ends here, nothing about what they've learned on this journey is over. D
6:00 pm 
Steven Raichlen's Project Smoke  "Where There's Smoke"  Smoke is the soul of barbecue. In this episode, you'll learn how to smoke duck breasts (they're tricky), achieving crisp skin without overcooking the meat. Cherry salsa underscores duck's affinity for fruit. D
6:30 pm 
Steven Raichlen's Project Smoke  "Extreme Smoke"  In this "surf and turf" show, meet the lively Stephanie Munz, a Santa Barbara-based diver/marine biologist who brings ocean-fresh sea urchins for Steven to grill-topped with an egg and served with grilled bread. Local spiny lobster gets the caveman treatment-split and roasted in the shell directly on the embers. Meanwhile, luxurious Alaskan king crab gets grilled and served with garlicky absinthe butter. D
7:00 pm 
Steven Raichlen's Project Smoke  "Perfect Hog"  This show goes whole hog, with pork belly, chops, and pork loin. Up first, pastrami bacon-made by brine-curing pork belly, then rubbing it with a pepper-coriander pastrami rub and slow-smoking it over hardwood. An apple cider-based brine and a rum-spiked finishing glaze propel pork chops into the winner's circle. D
7:30 pm 
Steven Raichlen's Project Smoke  "BBQ's Trinity"  This show celebrates the holy BBQ trinity of barbecue: pork ribs, brisket, and pulled pork. America's favorite ribs-baby backs-come spice-rubbed, slow-smoked over hardwood, and glazed with an unexpected ingredient: cherry syrup. Beef brisket and baked beans star in crispy grilled tostadas. D
8:00 pm 
Steven Raichlen's Project Smoke  "Mexican Smoke"  Its bright but complex flavors and affinity for smoke and fire have fueled the obsession with Mexican food and drink north of the border. Tomatoes, onions, and chiles are roasted directly in the coals to make an unforgettable salsa served with chive-grilled tortilla chips. Quesadillas conceal a perfectly cooked egg (if you do it right, the yolks remain runny) in a nest of bacon, beans, and cheese. D
8:30 pm 
Steven Raichlen's Project Smoke  "South American Smoke"  This show highlights the conviviality of a South American cookout, which can last through the day and well into the night, with different courses served for hours on end. Add some dishes from this multi-cultural continent to your grilling repertoire. For years, North Americans have attempted to recreate the spicy spit-roasted pollo served in Peruvian enclaves like Washington, D.C. D
9:00 pm 
Steven Raichlen's Project Smoke  "Global Tailgate"  Victory will be yours! Start the party in the parking lot (or your backyard) with chicken legs, brined for maximum succulence, smoke-roasted over maple wood, then glazed with a fiery fusion of maple syrup and sriracha. One-fisted eating at its best. A quartet of grilled and smoked beans appears in a colorful side dish. D
9:30 pm 
Steven Raichlen's Project Smoke  "Project Smoke Road Trip"  Hitching post red oak grilled rib chop; Grilled whelk kebabs, with fresh herbs and olive oil; Steak and bean nachos. D
10:00 pm 
America's Test Kitchen from Cook's Illustrated  "Mexican Mole and Drunken Beans"  Host Christopher Kimball goes into the test kitchen with test cook Julia Collin Davison to learn how to make the best chicken mole poblano at home. Then, tasting expert Jack Bishop challenges Chris to a tasting of Mexican lagers. Finally, test cook Bridget Lancaster reveals the secrets to making the ultimate drunken beans. D
10:30 pm 
Growing a Greener World  "In Susan's Garden: A Backyard Habitat in Harmony with Nature (Spokane, WA)"  In this episode, we follow Master Gardener Susan Mulvihill, an avid gardener, birder, and nature lover who has created a bountiful and beautiful habitat for all creatures. We'll learn some of Susan's best tips for creating a productive garden in harmony with nature. D
11:00 pm 
Chef John Besh's Family Table   Roasted Red Pepper Salad; Green Beans with Garlic; Crispy Seared Snapper with a Light Tomato Sauce. D
11:30 pm 
Art Wolfe's Travels to the Edge  "Peru: Manu"  In the largest area of protected rainforest in the Amazon, Art encounters spectacular birds, animals and peoples of the Amazon - all struggling to survive.G

   <<Previous Month

Next Month >>   

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 S
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


Mountain Time
View Pacific     
Saturday
September 2, 2017
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.
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