Tom Douglas Zitate auf Englisch

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I don't know too many kids who ask to weed the garden.

Tom Douglas

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

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

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

I particularly like to make crunchy slices of garlic bread to serve with steamed clams.

Tom Douglas

Farm to table is a personal choice.

Tom Douglas

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

In the restaurant business, there's the concept of pivot. Pivot to the stove, pivot to the refrigerator.

Tom Douglas

When you watch 'Shark Tank,' everything is about off-shore this, off-shore that.

Tom Douglas

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

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

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

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

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

Catfish has a nice firm texture and mild flavor.

Tom Douglas

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

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

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

Steaming is a great way to cook any firm fleshed fish, but it's often overlooked by the home cook.

Tom Douglas

I don't ever preach to people.

Tom Douglas

I use ginger like garlic. I love it for steaming fish and making barbecue sauces or roasted chicken.

Tom Douglas

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

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