Tom Douglas Zitate auf Englisch

Zitat des Tages von Tom Douglas:

The state of Washington calls tips 'wages.'

I was once made honorary mayor of my hometown of Newark, Del.

Tom Douglas

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

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

In some cities, McDonald's rules, but Seattle is ruled by teriyaki joints.

Tom Douglas

I love restaurants from top to bottom.

Tom Douglas

When I was young, I would make my parents breakfast in bed on Saturday mornings.

Tom Douglas

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

I have a good flavor memory.

Tom Douglas

Razor clams are large, oblong clams, although not as big as geoducks.

Tom Douglas

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

I think about sustainability all the time, whether it's with fish or farmers in Eastern Oregon.

Tom Douglas

I want to do the basic things, like putting my daughter to bed. It's the sweetest thing.

Tom Douglas

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

If you're going to start a fire, why cook just one chicken?

Tom Douglas

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

Cooks are an undervalued, awesome profession.

Tom Douglas

I crave my mom's Sloppy Joes.

Tom Douglas

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

We've become such a restaurant society.

Tom Douglas

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

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

When I eat oatmeal, I'm hungry by 10 A.M., but pho is a great way to start the day.

Tom Douglas

For a group of friends or a family dinner, fish tacos are popular and fun to make.

Tom Douglas

The one thing I could do with my eyes closed is my Grandma's schnecken.

Tom Douglas

Sweet Washington cherries and Walla Walla onions are two of my favorite local treats.

Tom Douglas

I pay a living wage, I believe in healthcare, I declare all my income, and I don't cut corners.

Tom Douglas

I'm not exactly the best capitalist ever.

Tom Douglas

Thanks to the abundance of shellfish in Puget Sound, Washington State is the largest oyster producer in the country.

Tom Douglas

Salsa verde is delicious with trout or most any fish.

Tom Douglas

If you just feel lazy and don't want to cook, then don't cook.

Tom Douglas

Coho or silver salmon are very common and easy to get for a good price.

Tom Douglas

I was $4,000 short on my first payroll.

Tom Douglas

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

To shuck oysters, you'll need an oyster knife, a handy tool with a sturdy handle and a short, rigid blade which you can pick up for about ten bucks in a kitchenware shop or fish market. A quick trip online will yield any number of videos and slide shows with step-by-step instructions on how to shuck an oyster.

Tom Douglas

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

The state of Washington calls tips 'wages.'

Tom Douglas