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Pacific Time
View Mountain     
Saturday
September 22, 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.
5:00 am 
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

5:30 am 
Lidia's Italy In America  "USA: Italy's Crowd Pleasers"  NULL

6:00 am 
Kimchi Chronicles  "The Pork Chronicles"  As opposed to the lean-is-better preference in the United States, Koreans love their pork full of fat - and flavor. In this episode, Marja, her dear friend, the actress Heather Graham, and an expert food blogger named Daniel eat classic pork barbeque at Heukdonga restaurant in Seoul. They also stop by Songgane Gamjatang, where Seoul's taxi drivers convene for pork bone soup and the grand pork dish known as bo ssam. D

6:30 am 
America's Test Kitchen from Cook's Illustrated  "Shake and Bake Reinvented"  Test cook Julia Collin Davison shows host Christopher Kimball how to make the best Nut-Crusted Chicken Cutlets. Next, equipment expert Adam Ried reviews food processors in the Equipment Corner. And finally, test cook Bridget Lancaster shows Chris how to make the ultimate Crisp Pan-Fried Pork Chops at home. D

7:00 am 
Ciao Italia  "Roast Pork, Tuscan Style/Arista!"  Mary Ann travels to Tuscany to host a group of eager students who want to experience terrific Tuscan-style cooking. They team up to create Tuscan Black Cabbage Soup -Ribollita, Roast Pork, Tuscan-style, called Arista, Sauteed Mushrooms, a delicate Zucchini Tart, and for dessert, what else but Tuscany's most famous cookie, Biscotti di Prato. D

7:30 am 
Nick Stellino Cooking with Friends  "Andy's Pork Tenderloin"  Nick is in the kitchen with Chef Andy Husbands of Tremont 647 in Boston cooking up Andy's 1st Place BBQ Glaze with Pork Tenderloin. Afterward, Nick shares the secret for Prosciutto Chips and makes Radicchio Romaine and Arugula salad with Gorgonzola Dressing. D

8:00 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

8:30 am 
Cooking Odyssey  "Naxos"  NULL

9:00 am 
Clodagh's Irish Food Trails  "Carlingford and the North East"  NULL

9:30 am 
Simply Ming  "Blue Ginger Chefs"  On this episode of SIMPLY MING, Ming takes us behind-the-scenes to meet his James Beard Award-Winning Blue Ginger Team. Putting his own chefs to the challenge with surprise ingredients and a visit to his studio pantry, Ming and company cook up three separate dishes fit for a king. D

10:00 am 
American Graduate Day   "American Graduate: Let's Make It Happen" is a public media initiative - supported by the Corporation for Public Broadcasting - to help students stay on the path to on-time high school graduation and future success. The centerpiece of WNET's activities is AMERICAN GRADUATE DAY -- an unprecedented full-day broadcast and outreach event dedicated to engaging our country around the dropout crisis with special celebrity guests, relevant spokespeople and compelling stories from the students themselves. Each half hour will feature a 23 minute segment about a national organization working to keep kids on track and in schools. D

5:00 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

5:30 pm 
Lidia's Italy In America  "USA: Italy's Crowd Pleasers"  NULL

6:00 pm 
Kimchi Chronicles  "The Pork Chronicles"  As opposed to the lean-is-better preference in the United States, Koreans love their pork full of fat - and flavor. In this episode, Marja, her dear friend, the actress Heather Graham, and an expert food blogger named Daniel eat classic pork barbeque at Heukdonga restaurant in Seoul. They also stop by Songgane Gamjatang, where Seoul's taxi drivers convene for pork bone soup and the grand pork dish known as bo ssam. D

6:30 pm 
America's Test Kitchen from Cook's Illustrated  "Shake and Bake Reinvented"  Test cook Julia Collin Davison shows host Christopher Kimball how to make the best Nut-Crusted Chicken Cutlets. Next, equipment expert Adam Ried reviews food processors in the Equipment Corner. And finally, test cook Bridget Lancaster shows Chris how to make the ultimate Crisp Pan-Fried Pork Chops at home. D

7:00 pm 
Ciao Italia  "Roast Pork, Tuscan Style/Arista!"  Mary Ann travels to Tuscany to host a group of eager students who want to experience terrific Tuscan-style cooking. They team up to create Tuscan Black Cabbage Soup -Ribollita, Roast Pork, Tuscan-style, called Arista, Sauteed Mushrooms, a delicate Zucchini Tart, and for dessert, what else but Tuscany's most famous cookie, Biscotti di Prato. D

7:30 pm 
Nick Stellino Cooking with Friends  "Andy's Pork Tenderloin"  Nick is in the kitchen with Chef Andy Husbands of Tremont 647 in Boston cooking up Andy's 1st Place BBQ Glaze with Pork Tenderloin. Afterward, Nick shares the secret for Prosciutto Chips and makes Radicchio Romaine and Arugula salad with Gorgonzola Dressing. D

8:00 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

8:30 pm 
Cooking Odyssey  "Naxos"  NULL

9:00 pm 
America's Test Kitchen from Cook's Illustrated  "Gnocchi and Panzanella"  Test cook Bridget Lancaster shows host Christopher Kimball how to make foolproof Gnocchi at Home. Next, gadget guru Lisa McManus reveals her top pick for rotary graters. Then, Chris discusses with science expert Guy Crosby the science of soil and its effect on the taste of tomatoes. D

9:30 pm 
Simply Ming  "Blue Ginger Chefs"  On this episode of SIMPLY MING, Ming takes us behind-the-scenes to meet his James Beard Award-Winning Blue Ginger Team. Putting his own chefs to the challenge with surprise ingredients and a visit to his studio pantry, Ming and company cook up three separate dishes fit for a king. D

10:00 pm 
Joanne Weir's Cooking Confidence  "Summer's Bounty"  Summer is definitely the time Joanne gets excited about fruits and vegetables, greeting her student Leah with a little jem salad perfectly dressed with a buttermilk blue cheese dressing. They make a spicy spaghetti together and then cool things down with a blueberry frozen yogurt. Recipes: Little Gems with Almonds and Buttermilk Blue Dressing, Spicy Spaghetti with Sauteed Fennel and Mussels, and Blueberry Frozen Yogurt. D

10:30 pm 
Rick Steves' Europe  "Athens and Side Trips"  Rick tours the must-sees of ancient Athens, then takes the fast-paced pulse of the modern city. On side trips, he visits the ruins of the mystical oracle at Delphi and takes a fast boat to the traffic-free island of Hydra.G

11:00 pm 
Ethics In America II  "My Brother's Keeper"  In a neighborhood perhaps like your own, in a family perhaps not too different from yours, individuals struggle with their college applications, with promotions at work, with the actions of their neighbors, and try to determine what to do when important values about questions of fairness, loyalty, secrets, and trust conflict.G

   <<Previous Month

Next Month >>   

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 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


Pacific Time
View Mountain     
Saturday
September 22, 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.
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