Get QuoteDark Inspirational Quotes App

" After being cooked, ling cod tends to bleed out some moisture, so, before serving, let it rest a few moments on a plate. Once the moisture has been released, you can carefully pick up the fillet with a slotted spatula and transfer it to another plate for saucing. This way, you won't sog out your beautiful sauce. "

Tom Douglas

Rest

Moments

You

Related Quotes:

" Cooks are an undervalued, awesome profession. "

" Disappointing cakes have often been sitting out too long. They should last just long enough to have the last pieces the next morning with coffee - who doesn't love cake with coffee? "

" Mastering one recipe is better than mastering too many. Learn something and own it, and you'll feel so much better about it. You'll have more confidence if you've made it five times, and that confidence adds so much fun to cooking. "

" I don't ever preach to people. "

" Every cook I knows loves to make pizza. "

" A chunk of seared albacore tuna, salted and peppered, then seared rare in a little oil in a hot skillet for just a minute or so per side, is the perfect addition to a savory plate of fried rice. Just slice the tuna across the grain and fan those mild, meaty slices over the top of the rice. "

" Catfish has a nice firm texture and mild flavor. "

" Oysters, such as Dabobs, Quilcenes, Westcotts, and Willapas, to name just a few, are often named after the place they are harvested. "

" Alaska Airlines and I have a lot in common, so coming together to delight travelers with savory, high quality food from the Pacific Northwest made sense. "

" We've become such a restaurant society. "

" Customers are more friendly when they've had a meal. "

Tom Douglas

Customers

Had

" Most of America doesn't pay dishwashers $10. "

" For a group of friends or a family dinner, fish tacos are popular and fun to make. "

" Every chef has his treats. By that, I mean bits and pieces from things you're working on - crusty little cake trimmings, ends from a brisket, collars from a salmon, scraps. But they're snacks to me, and I eat them right off the cutting board - maybe too much. "

" Utrip makes it easy for travelers to experience the destination highlights that most interest them, be it food, art or history. Just like a culinary experience, every palate is different, and Utrip is all about personalizing travel for their users. "

" Some of the best things you do are the things you don't do. "

" When you watch 'Shark Tank,' everything is about off-shore this, off-shore that. "

" If deep-frying catfish, try a dredge of seasoned flour and cornmeal and add some bacon fat to the oil. "

" Ling cod is a mild-flavored and somewhat delicate fish that takes well to poaching, braising and pan-roasting. "

" Summer in Seattle allows me to indulge in some of the region's top culinary delights - I'm talking about wild king salmon and fresh, ripe Washington stone fruits and berries like cherries, peaches, plums, and blueberries. "

Tom Douglas

King

Wild

" Spooning a seasonal fruit relish onto a plate of grilled king salmon is very much my style - flavorful, straightforward, and unfussy. I also like the way fresh, ripe fruit balances the richness of the salmon. "

" The one thing I could do with my eyes closed is my Grandma's schnecken. "

" When I was a kid and my mom made tomato soup, she would cut buttered toast into squares and float them on top of each bowl. "

" My longtime friend Steven Steinbock, who has worked with me for more than thirty years, is a master at panfrying fish and seafood. "

Tom Douglas

Fish

" I can't believe how many people don't have time to cook but have time to watch football and 'The Voice.' They're certainly making a choice. "

" Entrepreneurial people are never satisfied. "

" While it's typical to find steamed clam recipes which include a bit of bacon or sausage, you might not think of adding shredded ham hock, but it's another way to pair the lusty, smoky flavor of animal fat with the briny ocean flavor of shellfish. "

" How can anyone live off of minimum wage? "

" I didn't go to university. I didn't go to culinary school, barely made it through high school. "

" I can't stand it when restaurants don't have a sense of place in a city. When I'm in London, I want to know I'm in London. When you're sitting in my joint, you know you're sitting in Seattle. "