In the restaurant business, there's the concept of pivot. Pivot to the stove, pivot to the refrigerator. — Tom Douglas Business 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
Thanks to the abundance of shellfish in Puget Sound, Washington State is the largest oyster producer in the country. — Tom Douglas Abundance Copy Share Image
I was once made honorary mayor of my hometown of Newark, Del. — Tom Douglas Hometown Copy Share Image
Cooking with your kids is a remarkable exercise to let them in on the purchasing part of the process - kids love… — Tom Douglas Always 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
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
Money is like manure: if you don't spread it around, nothing grows. — Tom Douglas Around 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
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
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
I'll never understand those greasy little deep-fried wings most bars serve. — Tom Douglas Bars 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
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
I think that people need to stand up with their backbone and not go to places where they feel like the workers… — Tom Douglas Backbone Copy Share Image
Every chef has his treats. By that, I mean bits and pieces from things you're working on - crusty little cake trimmings,… — Tom Douglas Bits 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
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
Every time you make a fruit crisp for me, you are my favorite person in the world. It's something delicious and warm,… — Tom Douglas Anyone Copy Share Image
I'm a compassionate person, so if a product is 15 percent more than what I typically pay, and I see the purpose,… — Tom Douglas Compassionate Copy Share Image
After being cooked, ling cod tends to bleed out some moisture, so, before serving, let it rest a few moments on a… — Tom Douglas After Copy Share Image
