Home
Authors
Tags
App
Get QuoteDark Inspirational Quotes App
" We've become such a restaurant society. "
Tom Douglas
Society
Become
Restaurant
Related Quotes:
" 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
" 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
" I'm kind of fat. "
Tom Douglas
Fat
Kind
" I pay a living wage, I believe in healthcare, I declare all my income, and I don't cut corners. "
Tom Douglas
Believe
Healthcare
Living
" I'm not exactly the best capitalist ever. "
Tom Douglas
Best
Capitalist
Ever
" Maybe there are too many restaurants. Maybe some of mine need to close. So be it. I'll live with the market place. "
Tom Douglas
Need
Market
Some
" Sweet Washington cherries and Walla Walla onions are two of my favorite local treats. "
Tom Douglas
Two
Cherries
Local
" 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
" 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 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
" 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'll never understand those greasy little deep-fried wings most bars serve. "
Tom Douglas
Little
Wings
Understand
" 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. "
Tom Douglas
Way
Fruit
King
" In some cities, McDonald's rules, but Seattle is ruled by teriyaki joints. "
Tom Douglas
Seattle
Rules
Some
" There's natural mentoring that goes on in my life every day. "
Tom Douglas
My Life
Mentoring
Life
" 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
" I think about sustainability all the time, whether it's with fish or farmers in Eastern Oregon. "
Tom Douglas
Sustainability
Time
Think
" I would love to see McDonald's pay more money. "
Tom Douglas
Money
More
See
" If you just feel lazy and don't want to cook, then don't cook. "
Tom Douglas
Cook
Feel
Just
" 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 eat out at least once every day. "
Tom Douglas
Once
Out
Day
" My own favorite way to cook and eat razor clams is to simply dredge them in a mix of seasoned flour and cornmeal, then pan fry them in butter until crisp and golden. Be careful not to overcook them so they stay tender, not tough and chewy. "
Tom Douglas
My Own
Golden
Eat
" 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
" 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
" 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. "
Tom Douglas
You
Right
Cake
" 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
" In the restaurant business, there's the concept of pivot. Pivot to the stove, pivot to the refrigerator. "
Tom Douglas
Restaurant
Refrigerator
Business
" 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
" Spanish chorizo is a spicy cured sausage that's especially tasty with clams. "
Tom Douglas
Spanish
Spicy
Tasty
" Sustainability includes how you run your business, and my bottom line includes how you treat your people. Sustainability starts with your staff. "
Tom Douglas
Treat
You
Business