I would say a full-time waiter in a high-price house could easily make $75,000, $80,000 a year. — Tom Douglas Could Copy Share Image
I didn't go to university. I didn't go to culinary school, barely made it through high school. — Tom Douglas Barely Copy Share Image
I'll never understand those greasy little deep-fried wings most bars serve. — Tom Douglas Bars Copy Share Image
When I was young, I would make my parents breakfast in bed on Saturday mornings. — Tom Douglas Bed Copy Share Image
Ling cod is a mild-flavored and somewhat delicate fish that takes well to poaching, braising and pan-roasting. — Tom Douglas Delicate Copy Share Image
Coho or silver salmon are very common and easy to get for a good price. — Tom Douglas Common Copy Share Image
The key to great fried squid is 'flash-frying' in hot oil for only a few minutes, which keeps it tender. — Tom Douglas Few Copy Share Image
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 Around Copy Share Image
It's always a good idea to chill your crab cake mixture for a few hours, or even overnight, before frying because they'll… — Tom Douglas Always Copy Share Image
It's hard to legislate what people eat. People are getting fed up with being told what they can and can't do. It… — Tom Douglas Accordingly Copy Share Image
One-pot meals make a lot of sense... because so much of what people hate about cooking is really the cleanup, the mess,… — Tom Douglas About Copy Share Image
Albacore tuna has a mild flavor that's delicious served raw or seared briefly on the outside so that it's still rare on… — Tom Douglas Delicious Copy Share Image
Most of the catfish you find at the fish counter has been farmed. Though I usually prefer to buy and eat wild… — Tom Douglas Been Copy Share Image
My longtime friend Steven Steinbock, who has worked with me for more than thirty years, is a master at panfrying fish and… — Tom Douglas Fish Copy Share Image
Tender and sweet, Manila clams partner well with a wide variety of foods - white wine, sake, beer, butter, leeks, fresh herbs,… — Tom Douglas Beer Copy Share Image
Horseradish is one of those perk-me-ups. You can use it in a cocktail sauce, you can bread fish with it - it… — Tom Douglas Adds Copy Share Image
When I wrote my cookbook, 'I Love Crab Cakes,' I asked some of my best chef buddies to contribute recipes. — Tom Douglas Asked Copy Share Image
Be sure to read a recipe all the way through before you cook. The time it saves you in the long run… — Tom Douglas Before Copy Share Image
I want to do the basic things, like putting my daughter to bed. It's the sweetest thing. — Tom Douglas Basic Copy Share Image
In the restaurant business, there's the concept of pivot. Pivot to the stove, pivot to the refrigerator. — Tom Douglas Business Copy Share Image
The flesh of king salmon, which varies in color from white to pink to red, has a high fat content, making it… — Tom Douglas Color Copy Share Image
Mastering one recipe is better than mastering too many. Learn something and own it, and you'll feel so much better about it.… — Tom Douglas About Copy Share Image
The simplest way to prepare Dungeness crabs is to boil them in the shell and set them in front of your guests… — Tom Douglas Boil Copy Share Image
Catfish's mild taste adapts well to a wide array of flavors, especially strong assertive ones, which is why you used to see… — Tom Douglas Array Copy Share Image
Some versions of crab cakes are mostly crabmeat lightly bound with egg, but I'm a firm believer that a crab cake should… — Tom Douglas Believer Copy Share Image
There's a restaurant in Manhattan called Balthazar, and next to it is Balthazar Bakery. It's tiny, and it's very charming to have… — Tom Douglas Bakery Copy Share Image
If you want something beautiful to put on the dinner table, pick up a sockeye, the salmon species with the most vivid… — Tom Douglas Beautiful Copy Share Image
Razor clams are large, oblong clams, although not as big as geoducks. — Tom Douglas Although Copy Share Image
I particularly like to make crunchy slices of garlic bread to serve with steamed clams. — Tom Douglas Bread Copy Share Image
I think you owe it to your kids to teach them how to cook - you know, self-survival. — Tom Douglas Cook Copy Share Image
