THE D."
TATI, MOM, OVER TO YOU!
[LAUGHTER]
>> Tati: I'M STILL IN UTTER
SHOCK.
BUT YOU EVER LONG FOR ONE OF
THOSE RECIPES YOUR MOM MADE FOR
YOU AS A KID?
WELL, ME TOO.
TODAY, WE'LL GIVE YOU A COOKING
LESSON FROM MY MOTHER, SOMETHING
I ABSOLUTELY LOVE, WHICH IS HER
CABBAGE.
SO I'M GONNA GET STARTED BECAUSE
YOU DID TEACH ME HOW TO DO THIS,
BUT YOU CAN GIVE ME A FEW
LESSONS AT THE SAME TIME, RIGHT?
SO CHOP THE ONION FIRST, SLIGHT
IT OR CHOP IT?
>> CHOP IT.
THAT'S GOOD.
>> Tati: WHEN I DO THIS, PEOPLE
ARE SHOCKED I KNOW HOW TO HANDLE
A KNIFE.
SO WE NEED TO TURN THIS ON.
>> YOU GREW UP COOKING.
>> Tati: THERE WE GO.
WE WANT TO START OF IT.
EVEN GOOD OL' RANDY, YOU ALWAYS
TEASE ABOUT MY KNIFE SKILLS AND
NOW YOU KNOW WHERE I GOT IT
FROM.
OH, MY GOSH, I'M STILL SHAKING.
WE START WITH SLICED ONION.
NO OIL FIRST?
>> NO.
>> Tati: SO I DON'T DO IT RIGHT
WHEN I DO IT AT HOME.
>> BUT IT TASTES THE SAME.
>> Tati: AND THEN WHAT NEXT?
>> A LITTLE BIT OF OLIVE OIL.
>> Tati: BUT NOT EXTRA VIRGIN,
RIGHT?
>> NO, BECAUSE IT DOESN'T HOLD
HEAT, IT BURNS.
>>.
>> Tati: AND THEN THE SALT.
>> COOK IT.
>> Tati: THE BASE OF IT IS
CABBAGE, RIGHT?
>> YES.
>> Tati: I'LL CUT THESE IN HALF,
THIS WAY OR THAT WAY?
OH, OKAY.
>> A LITTLE BIT OF SALT AND THEN
GARLIC.
HALF A TEASPOON -- THAT'S IT.
>> Tati: I ALSO USE TOO MUCH
GARLIC WHEN I MAKE IT.
BUT YOU'RE RIGHT, WE'RE NOT
MAKING A LOT.
>> THAT'S ENOUGH.
>> Tati: OKAY.
>> AND YOU SOUGHT DAY THIS
TOGETHER.
USUALLY I COOK THE ONIONS A
LITTLE BIT LONGER.
>> Tati: TO SOFTEN IT, RIGHT?
>> YEAH.
>> Tati: SO COOK THE ONIONS FOR
ABOUT 10-15 MINUTES.
>> 5.
[LAUGHTER]
>> Tati: OKAY.
>> AND TAKES LONGER TO COOK THE
CARROTS.
>> Tati: SAY THAT AGAIN, JAY.
YEAH, YEAH.
I'LL SAY THIS -- WHAT, MOM?
>> I WOULD RATHER YOU MAKE IT
JUST LIKE THOSE.
>> Tati: MY MOM USED TO COME
HOME AND MAKE SOMETHING
DIFFERENT FOR US EVERY SINGLE
NIGHT, REMEMBER?
>> YES.
>> Tati: AND IT WOULD BE A
FULL-ON DINNER AND THEN FRIDAYS,
I WOULD COOK WITH YOU.
>> ON SUNDAYS, WE COOKED ALL DAY
FOR THE WHOLE WEEK, MONDAY,
TUESDAY, WEDNESDAY, THURSDAY,
AND KEPT IN THE FREEZER.
THEY NEVER ATE McDONALD'S.
>> Tati: WE HAD TO BEG TO EAT
McDONALD'S.
AND MY MOM WOULD ACT LIKE --
>> Tati: ONCE I A BLUE MOON.
YOU WANT TO CUT THE POTATOES,
THE SAME KIND OF WAY AS THE
CARROTS, THE LONG WAY.
SEE, I WAS GONNA DO THEM
SOMETHING ELSE.
>> IT LOOKS MUCH BETTER FOR
PRESENTATION, LIKE THIS.
>> Tati: SO THEN YOU ADD A
LITTLE TUMERIC.
I LIKE YOUR NAMES, MOMMY.
>> THANK YOU.
AND THEN YOU ADD THE TUMERIC.
>> Tati: COOK IT UP.
AND YOU WOULD LET THIS COOK FOR
HOW LONG?
>> FOR ABOUT 10 MINUTES.
AND THEN YOU ADD YOUR CABBAGE
AND COOK IT FOR ANOTHER 15-20
MINUTES, IT WOULD BE PERFECT.
IT'S NOT GONNA BE MUSHY OR
CRUNCHY, IT WILL BE DELICIOUS.
>> Tati: AND YOU DON'T WANT TO
COVER THIS BECAUSE YOU DON'T
WANT THE COVERAGE TO BE MUSHY.
>> RIGHT, AND NO WATER IN IT.
IT COOKS IN ITS OWN WATER.
>> Tati: AND THIS IS A SIDE DISH
WE WOULD HAVE AT HOME ALL THE
TIME OR SOMETIMES WITH STRING
BEANS, BEEF, FOR FISH, FOR
ANYTHING.
AND FOR VEGETARIANS, IT'S
PERFECT BY ITSELF.
>> Tati: WITH RICE OR QUINOA.
AND COOK IT DOWN FOR 10 MINUTES.
AND THEN THE FINAL PRODUCT --
HERE, YOU PRESENT IT.
>> SO...
>> Tati: AND THIS KIND OF DISH,
YOU WOULD BE SURPRISED, LOOKS
LIKE A FEW SIMPLE INGREDIENTS,
BUT IT'S EXTREMELY TASTY.
CHUCK COME AND HAVE A TASTE.
AND RANEE.
>> AND JASON.
>> Chuck: MOMMY, NICE NAILS!
IT SMELLS AMAZING!
>> Tati: A FEW LITTLE THINGS.
SO COME OVER AND HAVE A TASTE.
PUT THEM IN HERE.
>> Chuck: OH, THAT'S GOOD!
>> Tati: AND ONE FOR RANDY.
>> Chuck: HOW ELSE WOULD YOU
SERVE IT?
>> VEGETARIAN WITH BEANS OR
QUINOA OR SERVE WITH BEEF OR
FISH, OR YOU CAN ADD MEAT AND
MAKE IT A MEAL, TOO.
>> Chuck: AND YOU ARE A CHEF.
>> Tati: OR A COOK.
BUT SHE MIGHT AS WELL BE A CHEF.