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" Coho or silver salmon are very common and easy to get for a good price. "
Tom Douglas
Good
Silver
Salmon
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" Pork is my friend. "
Tom Douglas
Pork
Friend
My Friend
" We've become such a restaurant society. "
Tom Douglas
Society
Become
Restaurant
" Be sure to read a recipe all the way through before you cook. The time it saves you in the long run is invaluable. "
Tom Douglas
You
Way
Time
" Around the time I opened my second restaurant, Etta's, I had just finished judging at the Jack Daniels World Invitational BBQ Championship in Lynchburg, Tennessee. Back home in Seattle, my goal was to recreate the sweet and smoky taste of that BBQ using our local wild king salmon instead of pig. "
Tom Douglas
Home
Sweet
Time
" There's natural mentoring that goes on in my life every day. "
Tom Douglas
My Life
Mentoring
Life
" 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. "
Tom Douglas
Top
Soup
Tomato
" There's something majestic about a 30-pound Chinook salmon roasted and served whole - people get excited when you present it with the head and tail on. It has beautifully browned skin and extraordinary bright red flesh when you cut into it. "
Tom Douglas
People
Red
Skin
" In my 'Big Dinners' cookbook, I recreated my mother's recipe for crab dip. The creamy dressing for this dip, made with mayonnaise, tomato paste, a touch of honey, sliced chives, lemon juice and zest, horseradish and Tabasco, is reminiscent of Thousand Island dressing. "
Tom Douglas
Touch
Big
Mother
" 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? "
Tom Douglas
Coffee
Cake
Last
" I'm much less shy in conversation than I am on my own. "
Tom Douglas
Own
Conversation
Shy
" I was driving around the country when I was 19 and happened to run out of cash in Seattle, so I settled here. "
Tom Douglas
Driving
Country
Cash
" For a group of friends or a family dinner, fish tacos are popular and fun to make. "
Tom Douglas
Family
Fish
Friends
" I love being able to help promote Seattle to travelers worldwide. "
Tom Douglas
Love
Seattle
Able
" I was once made honorary mayor of my hometown of Newark, Del. "
Tom Douglas
Honorary
Mayor
Once
" I have an affinity for the old Seattle coffee shops, places like the Green Onion and the Copper Kettle, the classic kind of coffee bar - little places that served breakfast, lunch and dinner and have pretty much disappeared. "
Tom Douglas
Green
Lunch
Breakfast
" One of my favorite ways to eat albacore is tuna poke. "
Tom Douglas
Ways
Eat
Favorite
" I don't know too many kids who ask to weed the garden. "
Tom Douglas
Kids
Garden
Ask
" I've been taught by everyone I've ever worked with. "
Tom Douglas
Been
Ever
Worked
" My wife and I decided to try and kick start our kitchens to a $15 minimum wage for cooks. I've probably had to go through and raise every menu price now by 50 cents because it took away my profit. I just underestimated what it was going to cost. "
Tom Douglas
Start
Wife
Price
" Entrepreneurial people are never satisfied. "
Tom Douglas
People
Never
Satisfied
" I love restaurants from top to bottom. "
Tom Douglas
Top
Restaurants
Bottom
" I particularly like to make crunchy slices of garlic bread to serve with steamed clams. "
Tom Douglas
Serve
Bread
Garlic
" Every cook I knows loves to make pizza. "
Tom Douglas
Knows
Pizza
Make
" I eat out at least once every day. "
Tom Douglas
Once
Out
Day
" Most of America doesn't pay dishwashers $10. "
Tom Douglas
America
Pay
Most
" I don't ever preach to people. "
Tom Douglas
People
Ever
Preach
" If deep-frying catfish, try a dredge of seasoned flour and cornmeal and add some bacon fat to the oil. "
Tom Douglas
Fat
Some
Try
" Some versions of crab cakes are mostly crabmeat lightly bound with egg, but I'm a firm believer that a crab cake should contain bread crumbs. "
Tom Douglas
Egg
Bread
Cake
" Oysters, such as Dabobs, Quilcenes, Westcotts, and Willapas, to name just a few, are often named after the place they are harvested. "
Tom Douglas
Oysters
Place
After
" Horseradish is one of those perk-me-ups. You can use it in a cocktail sauce, you can bread fish with it - it loses its punch when cooked. It's a 'What is that?' flavor. It adds depth of flavor to things. "
Tom Douglas
Sauce
Fish
Punch