LEARN/CREATE (MT) |
![]() |
||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
|
10:00 pm
Cook's Country from America's Test Kitchen
"Fancy Chicken"
Bridget shows Chris how to make the best Chicken Cordon Bleu. Next, Erin demonstrates how to cut a whole chicken. Then, Jack challenges Chris to a tasting of Black Forest deli ham. D
|
|
10:30 pm
Simply Ming
"Dennis Lee & Cooking with the Binchotan"
NULL
|
|
11:00 pm
Taste of Louisiana with Chef John Folse & Co.: Our Food Heritage
"The Germans of New Orleans, Minden and Robert's Cove"
Germans immigrated to Louisiana in three waves, settling in various areas of the state. Frieda Arwe, Susie Lester and Josie Thevis guide us through their respective German communities in New Orleans, Minden and Robert's Cove. Sauerkraut making, shredding and salting cabbages in large barrels, was common among German Coast descendents. D
|
|
11:30 pm
Rick Steves' Europe
"Paris: Regal and Intimate"
NULL
|
|
||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||