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" The flesh of king salmon, which varies in color from white to pink to red, has a high fat content, making it perfect for grilling. "
Tom Douglas
King
Fat
Red
Related Quotes:
" If you don't have the confidence in baking, commit to making the recipe three times. The first two, do it exactly the way I've told you to make it. Twice. The first time you'll screw it up. The second time it will come out pretty good, and then the third time, make your adjustments. "
Tom Douglas
Baking
Way
You
" 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
" 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
" I use ginger like garlic. I love it for steaming fish and making barbecue sauces or roasted chicken. "
Tom Douglas
Fish
Barbecue
Love
" I try to eat in one of my restaurants every day, and I eat out in another restaurant every day. It's what I do. "
Tom Douglas
Day
Restaurant
Every Day
" Ling cod is a mild-flavored and somewhat delicate fish that takes well to poaching, braising and pan-roasting. "
Tom Douglas
Takes
Well
Somewhat
" I don't answer my phone in a restaurant. "
Tom Douglas
Restaurant
Phone
Answer
" I want to do the basic things, like putting my daughter to bed. It's the sweetest thing. "
Tom Douglas
Basic
Daughter
Want
" 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. "
Tom Douglas
Find
Animal
You
" I was once made honorary mayor of my hometown of Newark, Del. "
Tom Douglas
Honorary
Mayor
Once
" Money is like manure: if you don't spread it around, nothing grows. "
Tom Douglas
Spread
Nothing
Money
" Every cook I knows loves to make pizza. "
Tom Douglas
Knows
Pizza
Make
" 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. "
Tom Douglas
Travel
Art
Experience
" In the restaurant business, there's the concept of pivot. Pivot to the stove, pivot to the refrigerator. "
Tom Douglas
Restaurant
Refrigerator
Business
" The best meal I was served was ribollita, an Italian bread soup at the Castello di Ama winery in Tuscany. I usually hate ribollita, and the people I was traveling with thought I was crazy for ordering it. "
Tom Douglas
Best
Hate
People
" Sometimes managers are a little shy to criticize another manager or another operation. "
Tom Douglas
Sometimes
Shy
Manager
" 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
" The two things that are going to make you a better baker without even trying are a scale and a thermometer in your oven. "
Tom Douglas
Going
Trying
You
" My favorite way to cook trout is whole, bone-in, on the grill. The fish are stuffed with sliced lemons and herb sprigs, brushed with oil, and cooked over fairly hot coals until the skin is crisp and the flesh is moist and flaky. Go ahead and gild the lily by adding a sauce. "
Tom Douglas
Way
Skin
Oil
" Spanish chorizo is a spicy cured sausage that's especially tasty with clams. "
Tom Douglas
Spanish
Spicy
Tasty
" I love being able to help promote Seattle to travelers worldwide. "
Tom Douglas
Love
Seattle
Able
" Most of the catfish you find at the fish counter has been farmed. Though I usually prefer to buy and eat wild fish, farmed catfish taste cleaner, without the muddy taste of their wild relatives. "
Tom Douglas
You
Taste
Fish
" The key to great fried squid is 'flash-frying' in hot oil for only a few minutes, which keeps it tender. "
Tom Douglas
Oil
Only
Tender
" 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. "
Tom Douglas
Stand
You
Sitting
" 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
" It's just an American tradition to make sure people don't leave hungry. The worst thing is to have them say, 'Great dinner, but now I have to go get a burger.' "
Tom Douglas
Burger
People
Great
" The one thing I could do with my eyes closed is my Grandma's schnecken. "
Tom Douglas
One Thing
Grandma
Eyes
" Over the years I've tweaked my stuffing recipe many times, adding a variety of ingredients like sauteed wild mushrooms, dried cherries, fresh chevre, toasted hazelnuts, chopped ham hock meat, and other taste treats. "
Tom Douglas
Taste
Meat
Wild
" 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
" 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