Tom Douglas Quotes

57 quotes in 658 categories

• Sweet, delicious Dungeness crab is always a treat.
• My favorite way to cook trout is whole, bone-in, on the grill. The fish are stuffed with sliced lemons and herb sprigs, brushed with oil,…
• The classic Italian green sauce, salsa verde, is easy to make and especially nice in the spring when bunches of fresh herbs start appearing in…
• Salsa verde is delicious with trout or most any fish.
• Ling cod is a mild-flavored and somewhat delicate fish that takes well to poaching, braising and pan-roasting.
• When I was young, I would make my parents breakfast in bed on Saturday mornings.
• I was driving around the country when I was 19 and happened to run out of cash in Seattle, so I settled here.
• Be sure to read a recipe all the way through before you cook. The time it saves you in the long run is invaluable.
• I eat out at least once every day.
• I have a good flavor memory.
• I was $4,000 short on my first payroll.
• I use ginger like garlic. I love it for steaming fish and making barbecue sauces or roasted chicken.
• The best meal I was served was ribollita, an Italian bread soup at the Castello di Ama winery in Tuscany. I usually hate ribollita, and…
• I love being able to help promote Seattle to travelers worldwide.
• 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…
• I would say a full-time waiter in a high-price house could easily make $75,000, $80,000 a year.
• Entrepreneurial people are never satisfied.
• Pork is my friend.
• When I was a kid and my mom made tomato soup, she would cut buttered toast into squares and float them on top of each…
• I love restaurants from top to bottom.

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