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.

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

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

Tom Douglas

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.

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

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

My dad never explained anything growing up.

My dad never explained anything growing up.

Tom Douglas

We've become such a restaurant society.

We've become such a restaurant society.

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

The lakes in Washington State give us tons of crawfish.

The lakes in Washington State give us tons of crawfish.

Tom Douglas

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

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

Tom Douglas

I'll never understand those greasy little deep-fried wings most bars serve.

I'll never understand those greasy little deep-fried wings most bars serve.

Tom Douglas

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.

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

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