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We are Love Lickers. Video by Doug Garth Williams / Voice by Matthias Bossi / Music by Jon Guez
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This is a Special Time. Video by Doug Garth Williams / Voice by Matthias Bossi / Music by Jon Guez
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Coffee slingers Dutch Bros. made this video to commemorate their 173rd location opening.
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Boise's Crooked Fence Brewery staged a belly flop contest in the back parking lot of The Lift, a bar on State St. This is what it looked like.
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The entire Alaskan Bush community of Bethel showed up for the largest potluck ever held and nobody had to bring a dish! Just an appetite! Taco Bell...
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Matt Gelsthorpe, Boise Co-op's Beer Guy explains why certain beers are better at certain temperatures.
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Peter and Nance ask their waitress about the chicken, from Portlandia episode 1.
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Watch Chef Randy King as he cooks a rabbit over open fire. Great tips for roasting and some different flavor combinations make this a must watch vi...
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College of Idaho students faced off in a test of their culinary skills during the 2011 Cook Local Challenge sponsored by the C of I's student Susta...
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BurningCabin wrote: 30 (ok :40sec) spot I created with EJ Pettinger for Boise's Bar Gernika. If you're within 500 miles of Boise, you should go to ...
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Herman Cain Sings Imagine There's No Pizza.
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Anthony Bourdain's putting a whole new spin on layovers in this new series premiering 11/21 on Travel Channel.
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In Patels new book, The Value of Nothing, he hones in on what it means to have corporate monopolies that can manipulate both price and supply, coup...
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Dave Dahl, founder of Dave's Killer Bread, speaks to at-risk youth about how baking helped him turn his life around after prison, and about the imp...
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A video tour of booze-related games in Boise.
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Chef John Berryhill gives reasons why he like his Berryhill Bacon at Berryhill's Sunday Brunch Buffet.
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Cera Grindstaff from The Front Door demonstrates how to make The Venetian.
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Michael Bowers from The Modern demonstrates how to make The Coquette.
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Mark Allan from Red Feather Lounge demonstrates how to make the Snake River Sour.
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Guy Midnight from Parrilla Grill demonstrates how to make the Mon Cheri.
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Staff from Pengilly's Salloon demonstrate how to make The Aldous Huxley.
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Staff at Happy Fish show how to make the peppered periodical.
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goyotes wrote: Critically-acclaimed writer Ann Vileisis, author of "Kitchen Literacy: How We've Lost Knowledge of Where Food Comes From and Why We ...
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goyotes wrote: Ann Vileisis, author of "Kitchen Literacy: How We've Lost Knowledge of Where Food Comes From and Why We Need to Get it Back," spoke ...
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Chef and BW Reporter Randy King, catches and cooks a carp. Yummy.
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In San Francisco, where he can't shoot or trap, Steven Rinella takes advantage of a fresh piece of roadkill. The Wild Within is all new Sunday at ...
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For more videos and games check out our new website at http://www.sesamestreet.org

In tis video we see how sugar is harvested from sugar beets....
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BW Reporter Andrew Crisp attempts a spicy sushi challenge that includes sauce made with the ghost pepper, the hottest pepper on Earth.
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Some of our tasty menu items.
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Just some of our great menu items, our clean reataurant and one of our satisfied and favorite customers.
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Chef and BW Reporter Randy King demonstrates how to make duck tacos.
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BW investigates the alleged effects of alcoholic energy drinks recently banned by the FDA. And gives them a Viking funeral.
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Chef Randy King makes a quick hollandaise sauce.
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Chef and BW blogger Randy King demonstrates how to make pheasant noodle soup.
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Thursday, September 30 at 7:30 PM on LPB
The 2010 culinary competition in New Orleans, featuring chefs from across the country. Hosts: Jeff Corwin...
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Chef and BW blogger Randy King demonstrates how to dress and prepare a wild rabbit.
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Chef Randy King (with the help of BW videographer Jake Lyman) plucks ingredients right out of the Boise River--dandelion leaves, crawdad, cattail r...
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Sundae Rider -
Additional credits (this was edited at 4am, please forgive!)
Ignoring Guy - Michael Stewman
Mother & Son (corrected spelling) Th...
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Idaho's annual wine walk
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After a Highland Games Practice on Aug 8th 2009 my brother and his daugter joined my wife and sons for a Traditional Habenro Pizza. Only available ...
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Marcus Johnson does battle with a Big Jud's Buerger...Boise, ID April 3, 2010! Theme: "Impossible is NOTHING!" This is how you get into this presti...
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Adam Richman tries the burgers at Big Juds in Boise, Idaho for the Travel Channel's Man v. Food show. www.bigjudsboise.com
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Diners, Drive-ins, and Dives featuring Bar Gernika located in Boise, Idaho
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Diners, Drive-ins, and Dives featuring the Kodiak Grill located near Boise, Idaho
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Diners, Drive-ins, and Dives featuring Rick's Press Room in Meridian, Idaho. www.rickspressroom.net
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Clip from the Food Network show Diners, Drive-Ins, and Dives featuring Westside Drive-in in Boise, Idaho and its chef Lou Aaron.
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Food Network's Diners, Drive-ins & Dives visits Boise Idaho's Basque Block and Bar Gernika, spring 2009.
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Diners, Drive-ins, and Dives featuring the Westside Drive-in located in Boise, Idaho
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1515 West Grove Street Boise, ID 83702 www.donniemacgrub.com Tune in: Mondays at 10pm and 10:30pm, Fridays at 9pm and 9:30pm and Sundays at 3pm and...
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202 South Capitol Blvd Boise, ID 83714 www.bargernika.com Tune in: Mondays at 10pm and 10:30pm, Fridays at 9pm and 9:30pm and Sundays at 3pm and 3:...
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7330 West State Street Boise, ID 83714 www.pizzalchik.com Tune in: Mondays at 10pm and 10:30pm, Fridays at 9pm and 9:30pm and Sundays at 3pm and 3:...
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1939 West State Street Boise, ID 83702 www.cheflou.com Tune in: Mondays at 10pm and 10:30pm, Fridays at 9pm and 9:30pm and Sundays at 3pm and 3:30p...
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130 East Idaho Avenue Meridan, ID 83642 www.rickspressroom.net Tune in: Mondays at 10pm and 10:30pm, Fridays at 9pm and 9:30pm and Sundays at 3pm a...
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12342 East Highway 21 Boise, ID 83716 www.kodiakgrill.net Tune in: Mondays at 10pm and 10:30pm, Fridays at 9pm and 9:30pm and Sundays at 3pm and 3:...
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Diners, Drive-ins, and Dives featuring Donnie Mac's Trailer Park Cuisine in Boise, Idaho. donniemacgrub.com
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Diners, Drive-ins, and Dives featuring PizzalChik located in Boise, ID www.pizzalchik.com
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Going gluten free? Have no idea what to eat, or how to make what youre eating taste good? Come join Sylvie Ryan of the Boise Co-op Culinary Educati...
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I recently visited Amigos Mexican Restaurant at 2870 W. State St. , where I tried the Vampiro (I feel as though I should pronounce this with a Tran...
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I don't know what you have planned for dinner tonight, but whatever it is, I'm pretty sure it would be improved with a glass of wine. Here to tell ...
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In this "behind the scenes" look at our upcoming Behind the Menu series "Be Our Guest", we get local foodie Justin Boggs together with Stephanie Te...
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In this Behind the Menu Drive By Moment, we sneak into the kitchen at The Chocolat Bar and watch Chris Preston put the finishing touches on a fresh...
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From the culinary category, "less is more" (if you start out with the really righteous stuff), Jeff May of Bar Gernika introduces us to a house fav...
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Isn't it reassuring to know that while you are snug in your beds, the tireless workers at The Chocolat Bar are ceaselessly laboring to keep those v...
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If you thought glass blowing was fraught with hazards, wait until you watch caramel being made, wait until you've seen caramel being made at The Ch...
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On Saturday, June 5, 2010, the Capital City Public Market in downtown Boise officially launches its Electronic Benefits Transfer program -- making ...
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Birds of a feather cook together...but you might not be able to tell them apart before they land on your plate. Here with a bit more insight is Che...
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In Hawaii, a "kanak attack" is Island slang for "being so hungry you can't figure out what to eat first". And to the best of our knowledge, the onl...
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Chris Preston and Kristi Echols-Preston of The Chocolat Bar in downtown Boise talk about their love of chilies and dark chocolate in this Behind th...
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In this Behind the Menu Backstage Pass we watch "Phil the Baker" prepare what will be tomorrow's raisin croissants at Le Cafe de Paris. Mikey like.
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"Like edamame, but with a little more flavor" is not how you're likely to hear someone south of the Mason-Dixon line describe boiled peanuts. But i...
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Jack Frost may not yet be nipping at our noses, but that isn't stopping the City Peanut Shop from roasting chestnuts, and they aren't even official...
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Shangri-La Tea House is a little culinary gem on Federal Way in Boise. While most people might look at it as an emporium of teas from the world ove...
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This is from our "Don't Try This at Home" Department. How often do we bite into some delectable from our local food scene with nary a thought to th...
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Isn't it reassuring to know that while you're pouring yourself that cup of Sleepy Time tea and curling up with a good book, the Bakery Elves at Le ...
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In this Behind the Menu Backstage Pass, we go into the kitchen at Deli George with George himself to learn some surprising facts about the "provena...
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Stuffed cabbage at Moon's Kitchen Cafe? Sure...why not? Part of the joy of being a locally owned restaurant is being able to put whatever you damn ...
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On Saturday, June 5, 2010, the Capital City Public Market unveiled a program to accept food stamps through the use of Electronic Benefits Transfer ...
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Until I get a "real job", a trip to the Islands is merely a pleasant fantasy...but when it comes to a taste of the Islands, at least there's Ono Ha...