Top 124 Quotes by Tom Douglas

About Tom Douglas

These are some quotes by American author Tom Douglas Chef, who was born on August 2, 1958.

Spanish chorizo is a spicy cured sausage that's especially tasty with clams.

Spanish chorizo is a spicy cured sausage that's especially tasty with clams.

Tom Douglas

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

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

Tom Douglas

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.

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

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

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.

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

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.

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

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

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

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

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?

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

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

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