Top 100 Tom Douglas Quotes
#1. Tender and sweet, Manila clams partner well with a wide variety of foods - white wine, sake, beer, butter, leeks, fresh herbs, roasted peppers, olives, and wild mushrooms, to name a few.
Tom Douglas
#2. If you just feel lazy and don't want to cook, then don't cook.
Tom Douglas
#3. When I eat oatmeal, I'm hungry by 10 A.M., but pho is a great way to start the day.
Tom Douglas
#4. Every cook I knows loves to make pizza.
Tom Douglas
#5. 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
#6. I particularly like to make crunchy slices of garlic bread to serve with steamed clams.
Tom Douglas
#7. Spanish chorizo is a spicy cured sausage that's especially tasty with clams.
Tom Douglas
#8. 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
#9. My dad never explained anything growing up.
Tom Douglas
#10. Customers are more friendly when they've had a meal.
Tom Douglas
#11. Most of America doesn't pay dishwashers $10.
Tom Douglas
#12. If you want something beautiful to put on the dinner table, pick up a sockeye, the salmon species with the most vivid red flesh.
Tom Douglas
#13. 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
#14. If you're going to start a fire, why cook just one chicken?
Tom Douglas
#15. In the restaurant business, there's the concept of pivot. Pivot to the stove, pivot to the refrigerator.
Tom Douglas
#16. 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
#17. It's important that your shucked oyster is clean and pristine.
Tom Douglas
#18. Support a small chef. Not these big chains ... but support the people who are out there trying to do things right and working hard to do that.
Tom Douglas
#19. If deep-frying catfish, try a dredge of seasoned flour and cornmeal and add some bacon fat to the oil.
Tom Douglas
#20. I love being able to help promote Seattle to travelers worldwide.
Tom Douglas
#21. Catfish's mild taste adapts well to a wide array of flavors, especially strong assertive ones, which is why you used to see it 'blackened' Cajun style on so many restaurant menus - a trick which soon became a tired cliche.
Tom Douglas
#22. Catfish has a nice firm texture and mild flavor.
Tom Douglas
#23. 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
#24. I think that people need to stand up with their backbone and not go to places where they feel like the workers aren't taken care of.
Tom Douglas
#25. 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
#26. 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
#27. Mastering one recipe is better than mastering too many. Learn something and own it, and you'll feel so much better about it. You'll have more confidence if you've made it five times, and that confidence adds so much fun to cooking.
Tom Douglas
#28. 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
#29. For a group of friends or a family dinner, fish tacos are popular and fun to make.
Tom Douglas
#30. 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
#31. Coho or silver salmon are very common and easy to get for a good price.
Tom Douglas
#32. I'll never understand those greasy little deep-fried wings most bars serve.
Tom Douglas
#33. Entrepreneurial people are never satisfied.
Tom Douglas
#34. 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
#35. 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
#36. 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
#37. 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
#38. I know Jeff Bezos because I cater at his home.
Tom Douglas
#39. 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
#40. I would love to see McDonald's pay more money.
Tom Douglas
#41. 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
#42. 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
#43. Sweet Washington cherries and Walla Walla onions are two of my favorite local treats.
Tom Douglas
#44. 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
#45. I pay a living wage, I believe in healthcare, I declare all my income, and I don't cut corners.
Tom Douglas
#46. 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
#47. 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
#48. Sustainability includes how you run your business, and my bottom line includes how you treat your people. Sustainability starts with your staff.
Tom Douglas
#49. 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
#50. 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
#51. Some of the best things you do are the things you don't do.
Tom Douglas
#54. One of my favorite ways to eat albacore is tuna poke.
Tom Douglas
#55. I can't believe how many people don't have time to cook but have time to watch football and 'The Voice.' They're certainly making a choice.
Tom Douglas
#56. The classic Italian green sauce, salsa verde, is easy to make and especially nice in the spring when bunches of fresh herbs start appearing in the farmers market or in your garden.
Tom Douglas
#57. 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
#58. Sometimes managers are a little shy to criticize another manager or another operation.
Tom Douglas
#59. I was $4,000 short on my first payroll.
Tom Douglas
#60. I was once made honorary mayor of my hometown of Newark, Del.
Tom Douglas
#61. 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
#62. 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
#63. I didn't go to university. I didn't go to culinary school, barely made it through high school.
Tom Douglas
#64. 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
#65. I would say a full-time waiter in a high-price house could easily make $75,000, $80,000 a year.
Tom Douglas
#66. The one thing I could do with my eyes closed is my Grandma's schnecken.
Tom Douglas
#67. 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
#68. I want to do the basic things, like putting my daughter to bed. It's the sweetest thing.
Tom Douglas
#69. When you watch 'Shark Tank,' everything is about off-shore this, off-shore that.
Tom Douglas
#70. 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
#71. I think about sustainability all the time, whether it's with fish or farmers in Eastern Oregon.
Tom Douglas
#72. Salsa verde is delicious with trout or most any fish.
Tom Douglas
#73. I'm much less shy in conversation than I am on my own.
Tom Douglas
#74. When I was young, I would make my parents breakfast in bed on Saturday mornings.
Tom Douglas
#75. The state of Washington calls tips 'wages.'
Tom Douglas
#76. Sweet, delicious Dungeness crab is always a treat.
Tom Douglas
#77. Razor clams are large, oblong clams, although not as big as geoducks.
Tom Douglas
#78. Steaming is a great way to cook any firm fleshed fish, but it's often overlooked by the home cook.
Tom Douglas
#79. It's really fun to have a convection oven, even it if it's a little convection toaster oven. It really changes the way you bake.
Tom Douglas
#80. I use ginger like garlic. I love it for steaming fish and making barbecue sauces or roasted chicken.
Tom Douglas
#81. A chunk of seared albacore tuna, salted and peppered, then seared rare in a little oil in a hot skillet for just a minute or so per side, is the perfect addition to a savory plate of fried rice. Just slice the tuna across the grain and fan those mild, meaty slices over the top of the rice.
Tom Douglas
#82. When I wrote my cookbook, 'I Love Crab Cakes,' I asked some of my best chef buddies to contribute recipes.
Tom Douglas
#83. There's natural mentoring that goes on in my life every day.
Tom Douglas
#84. The key to great fried squid is 'flash-frying' in hot oil for only a few minutes, which keeps it tender.
Tom Douglas
#85. 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
#86. The lakes in Washington State give us tons of crawfish.
Tom Douglas
#87. 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
#88. 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
#89. 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
#90. 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
#91. We've become such a restaurant society.
Tom Douglas
#92. I'm just sick of food going in the garbage.
Tom Douglas
#93. 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
#94. How can anyone live off of minimum wage?
Tom Douglas
#95. Oysters, such as Dabobs, Quilcenes, Westcotts, and Willapas, to name just a few, are often named after the place they are harvested.
Tom Douglas
#96. 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
#97. Money is like manure: if you don't spread it around, nothing grows.
Tom Douglas
#98. I'm not exactly the best capitalist ever.
Tom Douglas
#100. I don't answer my phone in a restaurant.
Tom Douglas
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