Steaming is a great way to cook any firm fleshed fish, but it's often overlooked by the home cook. Tom Douglas cookfirmfish Change image and share on social
I've been taught by everyone I've ever worked with. Tom Douglas haveteachwork Change image and share on social
The key to great fried squid is 'flash-frying' in hot oil for only a few minutes, which keeps it tender. Tom Douglas flashfrygreat Change image and share on social
If you're going to start a fire, why cook just one chicken? Tom Douglas chickencookfire Change image and share on social
The one thing I could do with my eyes closed is my Grandma's schnecken. Tom Douglas closeeyegrandma Change image and share on social
The lakes in Washington State give us tons of crawfish. Tom Douglas crawfishgivelake Change image and share on social
I'm much less shy in conversation than I am on my own. Tom Douglas conversationshy Change image and share on social
I can't stand it when restaurants don't have a sense of place in a city. When I'm in London, I want to know I'm in London. When you're sitting in my joint, you know you're sitting in Seattle. Tom Douglas cityjointlondon Change image and share on social
