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" 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
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" When I wrote my cookbook, 'I Love Crab Cakes,' I asked some of my best chef buddies to contribute recipes. "
Tom Douglas
Chef
Recipes
Buddies
" 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
" 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
" 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
Me
More
" Thanks to the abundance of shellfish in Puget Sound, Washington State is the largest oyster producer in the country. "
Tom Douglas
Thanks
Abundance
Country
" 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
" I'm not exactly the best capitalist ever. "
Tom Douglas
Best
Capitalist
Ever
" 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
" Who doesn't love digging into a plate of crab cakes or going after a chilled cracked crab with crab cracker, cocktail fork and a plastic bib for protection? "
Tom Douglas
Crab
Going
Cocktail
" 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
" 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
" I'll never understand those greasy little deep-fried wings most bars serve. "
Tom Douglas
Little
Wings
Understand
" 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
" In some cities, McDonald's rules, but Seattle is ruled by teriyaki joints. "
Tom Douglas
Seattle
Rules
Some
" I use ginger like garlic. I love it for steaming fish and making barbecue sauces or roasted chicken. "
Tom Douglas
Fish
Barbecue
Love
" 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
" We've become such a restaurant society. "
Tom Douglas
Society
Become
Restaurant
" Spanish chorizo is a spicy cured sausage that's especially tasty with clams. "
Tom Douglas
Spanish
Spicy
Tasty
" 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 think you owe it to your kids to teach them how to cook - you know, self-survival. "
Tom Douglas
Teach
Think
You
" I'm just sick of food going in the garbage. "
Tom Douglas
Garbage
Just
Going
" I think about sustainability all the time, whether it's with fish or farmers in Eastern Oregon. "
Tom Douglas
Sustainability
Time
Think
" How can anyone live off of minimum wage? "
Tom Douglas
How
Live
Wage
" 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
" I'm a compassionate person, so if a product is 15 percent more than what I typically pay, and I see the purpose, I'll foster that kind of sustainability for the farmers/fishers. "
Tom Douglas
See
Sustainability
Purpose
" 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
" 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
" In the restaurant business, there's the concept of pivot. Pivot to the stove, pivot to the refrigerator. "
Tom Douglas
Restaurant
Refrigerator
Business
" 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