So, it's not like coring an apple? Cuz I've done what you said... and that does make sense to me. But I always thought everyone dug way deeper. HAHAHA. *insert random teeth grin emoji*
it's just the core at the bottom, near the stem (the core doesn't run through the whole cabbage)-- so when you cut it in half lengthwise, you'll see a little triangle-shaped, dense core at the bottom, near where it grows from. that's the core-- it's also entirely edible, and can be eaten if sliced thinly (i.e. if I'm making sauerkraut or braised cabbage, I'll throw it in, but here since it's only getting briefly wilted, I discard).
And if anyone on the damn internet has anything shitty to say about it — listen to me, I say this with all the love in my heart — IGNORE and/or DELETE THEM. You don't need anyone who's not a ride-or-die weighing in on this, lady. 💕 You do deserve it. Ask your therapist.
Alison I am really furious. I was closed out of your Zoom class TODAY even though I am a paid subscriber. The instructions for accessing the eventbrite session are completely impenetrable. silly me I thought all I had to do was click for access. NO apparently there is some bizarre maze that has to be enacted in a kabuki costume transmogrifiing your site with an eventbrite account. TOOOO MUCH! GET A GRIP. NOT FUN, NOT GOOD, INFURIATING. KISS -- meaning KEEP IT SIMPLE STUPID.
Alison! Just wanted to say how excited and happy I am about you working with ZPZ for your CNN show! They did all of Anthony Bourdain’s shows, which are probably my favorite shows. It’s just really cool you’re working with them. Congratulations, I’m really excited for you!
You had me at DILL (almost lost me at cabbage, but reeled me back in with frizzled onions)!!!!
Can you tell me about coring a cabbage? I feel like I don't do it "correctly," and would be interested in more info. (Also, *facepalm*)
I literally just take the little stem/core out-- almost like the opposite of taking the stem/core out of a tomato, if that makes sense?
So, it's not like coring an apple? Cuz I've done what you said... and that does make sense to me. But I always thought everyone dug way deeper. HAHAHA. *insert random teeth grin emoji*
it's just the core at the bottom, near the stem (the core doesn't run through the whole cabbage)-- so when you cut it in half lengthwise, you'll see a little triangle-shaped, dense core at the bottom, near where it grows from. that's the core-- it's also entirely edible, and can be eaten if sliced thinly (i.e. if I'm making sauerkraut or braised cabbage, I'll throw it in, but here since it's only getting briefly wilted, I discard).
THANK YOU. I feel like I was messing all my cabbage stuff up (strangely, I've become a cabbage fan).
Incredible news, Alison! Can't wait to watch you on CNN+.
Congratulations! CNN+ Is lucky to have you. And we are lucky to have a New Stew.
Oooooooh, congrats!!!
And if anyone on the damn internet has anything shitty to say about it — listen to me, I say this with all the love in my heart — IGNORE and/or DELETE THEM. You don't need anyone who's not a ride-or-die weighing in on this, lady. 💕 You do deserve it. Ask your therapist.
Alison I am really furious. I was closed out of your Zoom class TODAY even though I am a paid subscriber. The instructions for accessing the eventbrite session are completely impenetrable. silly me I thought all I had to do was click for access. NO apparently there is some bizarre maze that has to be enacted in a kabuki costume transmogrifiing your site with an eventbrite account. TOOOO MUCH! GET A GRIP. NOT FUN, NOT GOOD, INFURIATING. KISS -- meaning KEEP IT SIMPLE STUPID.
Wow!
Is it possible to use your brothy beans recipe to cook the white beans from dried first or do you suggest another way? can't wait to try this!
yes, absolutely! it was developed to be made with canned, but cooked from dried will always work/be great if you have the time
You've totally made me rethink beans. I can't wait to make this. If it's half as tasty as brothy beans I'll be happy.
Making this now, is foam normal when the beans simmer
nvm they ~simmered down~
lol sorry too late but yes, a little bean foam is natural
Re: CNN+ show: Brava! About effin' time, say I.
I made this tonight and loved it! It is the most perfect warming thing to eat on a cold winter night
YAY! Cabbage! Dill! Thank you!
Alison! Just wanted to say how excited and happy I am about you working with ZPZ for your CNN show! They did all of Anthony Bourdain’s shows, which are probably my favorite shows. It’s just really cool you’re working with them. Congratulations, I’m really excited for you!
thank you so much, Andrew!! I am equally excited :)
CONGRATULATIONS! It is going to be fabulous
This recipe looks sublime!!
Congratulations on your new show. How exciting. Well-deserved!!
thank you Kelley!
i'm very excited to try this! wondering if i can use napa cabbage, as i have one slowly dying in the fridge right now
yes! will likely need more than the green, as it wilts quicker and is generally more delicate, but should work.