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" 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
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" 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
" Sweet, delicious Dungeness crab is always a treat. "
Tom Douglas
Crab
Always
Treat
" It's hard to legislate what people eat. People are getting fed up with being told what they can and can't do. It boils down to personal responsibility. People need to read labels, do their research and act accordingly. "
Tom Douglas
People
Responsibility
Research
" 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
" Often we eat squid fried, so it's fun to grill it for a change. To grill squid, slice the cleaned bodies open into two flat pieces and thread them, along with the tentacles, onto skewers, then grill quickly over a direct fire with the coals as close as possible to the grate, turning the squid several times. "
Tom Douglas
Eat
Fire
Fun
" 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
" I didn't go to university. I didn't go to culinary school, barely made it through high school. "
Tom Douglas
High
School
University
" Money is like manure: if you don't spread it around, nothing grows. "
Tom Douglas
Spread
Nothing
Money
" Some of the best things you do are the things you don't do. "
Tom Douglas
Best
Some
You
" I don't have any interest in being a chef without being on the business side of things, or vice versa, because if you don't make money at the end of the month, you're going out of business. "
Tom Douglas
End
You
Month
" There's a restaurant in Manhattan called Balthazar, and next to it is Balthazar Bakery. It's tiny, and it's very charming to have that little retail outlet to sell the house desserts and breads. "
Tom Douglas
Charming
House
Restaurant
" The simplest way to prepare Dungeness crabs is to boil them in the shell and set them in front of your guests with crab crackers or crab hammers, cocktail forks, and plenty of napkins. "
Tom Douglas
Way
Crab
Prepare
" It's always a good idea to chill your crab cake mixture for a few hours, or even overnight, before frying because they'll hold together better. "
Tom Douglas
Cake
Chill
Together
" Albacore tuna has a mild flavor that's delicious served raw or seared briefly on the outside so that it's still rare on the inside. "
Tom Douglas
Rare
Flavor
Still
" One-pot meals make a lot of sense... because so much of what people hate about cooking is really the cleanup, the mess, the grease. "
Tom Douglas
Much
People
Sense
" Cooking with your kids is a remarkable exercise to let them in on the purchasing part of the process - kids love to shop, and its great to take them to these ethnic places where people don't always speak the language. "
Tom Douglas
Speak
People
Cooking
" If you just feel lazy and don't want to cook, then don't cook. "
Tom Douglas
Cook
Feel
Just
" 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
Me
" Every time you make a fruit crisp for me, you are my favorite person in the world. It's something delicious and warm, right out of the oven. I mean, what more could anyone want? And all you're doing is taking the best fruit of the season, putting a crumb topping on it and putting it in the oven. "
Tom Douglas
Me
Best
You
" I would say a full-time waiter in a high-price house could easily make $75,000, $80,000 a year. "
Tom Douglas
Would
Make
Waiter
" We've become such a restaurant society. "
Tom Douglas
Society
Become
Restaurant
" 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
" Another way I like to barbecue king salmon is as a whole fish stuffed, literally to the gills, with sweet onions, sliced lemons, and summer sage. "
Tom Douglas
King
Sweet
Summer
" Sweet Washington cherries and Walla Walla onions are two of my favorite local treats. "
Tom Douglas
Two
Cherries
Local
" 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
" Customers are more friendly when they've had a meal. "
Tom Douglas
More
Customers
Had
" Ling cod is a mild-flavored and somewhat delicate fish that takes well to poaching, braising and pan-roasting. "
Tom Douglas
Takes
Well
Somewhat
" The state of Washington calls tips 'wages.' "
Tom Douglas
Calls
Wages
Washington
" Coho or silver salmon are very common and easy to get for a good price. "
Tom Douglas
Good
Silver
Salmon
" 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. "
Tom Douglas
High
Quality
Food