All Tom Douglas Quotes
- My dad never explained anything growing up. Anything Growing
- Sometimes managers are a little shy to criticize another manager or another operation. Another Manager
- Alaska Airlines and I have a lot in common, so coming together to delight travelers with savory, high quality food from the Pacific Northwest made… Airlines
- I think you owe it to your kids to teach them how to cook - you know, self-survival. Cook
- One-pot meals make a lot of sense... because so much of what people hate about cooking is really the cleanup, the mess, the grease. Cleanup
- The two things that are going to make you a better baker without even trying are a scale and a thermometer in your oven. Baker
- I was once made honorary mayor of my hometown of Newark, Del. Hometown
- Support a small chef. Not these big chains... but support the people who are out there trying to do things right and working hard to… Big
- Catfish has a nice firm texture and mild flavor. Catfish
- Most of the catfish you find at the fish counter has been farmed. Though I usually prefer to buy and eat wild fish, farmed catfish… Been
- If deep-frying catfish, try a dredge of seasoned flour and cornmeal and add some bacon fat to the oil. Add
- The simplest way to prepare Dungeness crabs is to boil them in the shell and set them in front of your guests with crab crackers… Boil
- Thanks to the abundance of shellfish in Puget Sound, Washington State is the largest oyster producer in the country. Abundance
- Oysters, such as Dabobs, Quilcenes, Westcotts, and Willapas, to name just a few, are often named after the place they are harvested. Few
- My own favorite way to cook and eat razor clams is to simply dredge them in a mix of seasoned flour and cornmeal, then pan… Butter
- One of my favorite ways to eat albacore is tuna poke. Albacore
- A chunk of seared albacore tuna, salted and peppered, then seared rare in a little oil in a hot skillet for just a minute or… Across
- Cooks are an undervalued, awesome profession. Awesome
- Razor clams are large, oblong clams, although not as big as geoducks. Big
- My longtime friend Steven Steinbock, who has worked with me for more than thirty years, is a master at panfrying fish and seafood. Fish
- Tender and sweet, Manila clams partner well with a wide variety of foods - white wine, sake, beer, butter, leeks, fresh herbs, roasted peppers, olives,… Beer
- I particularly like to make crunchy slices of garlic bread to serve with steamed clams. Bread
- The lakes in Washington State give us tons of crawfish. Crawfish
- Farm to table is a personal choice. Choice
- If you want something beautiful to put on the dinner table, pick up a sockeye, the salmon species with the most vivid red flesh. Beautiful