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Tom Douglas Quotes

If deep-frying catfish, try a dredge of seasoned flour and cornmeal and add some bacon fat to the oil Picture Quote #1

I’ll never understand those greasy little deep-fried wings most bars serve Picture Quote #1

I would say a full-time waiter in a high-price house could easily make $75,000, $80,000 a year Picture Quote #1

I was driving around the country when I was 19 and happened to run out of cash in Seattle, so I settled here Picture Quote #1

I want to do the basic things, like putting my daughter to bed. It’s the sweetest thing Picture Quote #1

I use ginger like garlic. I love it for steaming fish and making barbecue sauces or roasted chicken Picture Quote #1

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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 Picture Quote #1

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 Picture Quote #1

I think about sustainability all the time, whether it’s with fish or farmers in Eastern Oregon Picture Quote #1

I pay a living wage, I believe in healthcare, I declare all my income, and I don’t cut corners Picture Quote #1

I particularly like to make crunchy slices of garlic bread to serve with steamed clams Picture Quote #1

The one thing I could do with my eyes closed is my Grandma’s schnecken Picture Quote #1

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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 Picture Quote #1

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 Picture Quote #1

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 Picture Quote #1

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 Picture Quote #1

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 Picture Quote #1

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 Picture Quote #1

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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 Picture Quote #1

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 Picture Quote #1

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 Picture Quote #1

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 Picture Quote #1

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 Picture Quote #1

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 Picture Quote #1

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Often we eat squid fried, so it’s fun to grill it for a change. To grill squid, slice the cleaned bodies open into two flat pieces and thread them, along with the tentacles, onto skewers, then grill quickly over a direct fire with the coals as close as possible to the grate, turning the squid several times Picture Quote #1

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 Picture Quote #1

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 Picture Quote #1

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 Picture Quote #1

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 Picture Quote #1

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 Picture Quote #1

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Friendship Quotes

Motivational Quotes

Inspirational Quotes

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Text Quotes

If deep-frying catfish, try a dredge of seasoned flour and cornmeal and add some bacon fat to the oil (Tom Douglas Quotes) I’ll never understand those greasy little deep-fried wings most bars serve (Tom Douglas Quotes) I would say a full-time waiter in a high-price house could easily make $75,000, $80,000 a year (Tom Douglas Quotes) 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 Quotes) I want to do the basic things, like putting my daughter to bed. It’s the sweetest thing (Tom Douglas Quotes) I use ginger like garlic. I love it for steaming fish and making barbecue sauces or roasted chicken (Tom Douglas Quotes) 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 Quotes) 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 Quotes) I think about sustainability all the time, whether it’s with fish or farmers in Eastern Oregon (Tom Douglas Quotes) I pay a living wage, I believe in healthcare, I declare all my income, and I don’t cut corners (Tom Douglas Quotes) I particularly like to make crunchy slices of garlic bread to serve with steamed clams (Tom Douglas Quotes) The one thing I could do with my eyes closed is my Grandma’s schnecken (Tom Douglas Quotes) 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 Quotes) 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 Quotes) 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 Quotes) 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 Quotes) 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 Quotes) 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 Quotes) 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 Quotes) 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 Quotes) 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 Quotes) 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 Quotes) 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 Quotes) 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 Quotes) Often we eat squid fried, so it’s fun to grill it for a change. To grill squid, slice the cleaned bodies open into two flat pieces and thread them, along with the tentacles, onto skewers, then grill quickly over a direct fire with the coals as close as possible to the grate, turning the squid several times (Tom Douglas Quotes) 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 Quotes) 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 Quotes) 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 Quotes) 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 Quotes) 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 Quotes)

1 2 3 4