I think you owe it to your kids to teach them how to cook - you know, self-survival. — Tom Douglas Copy Share Image
If deep-frying catfish, try a dredge of seasoned flour and cornmeal and add some bacon fat to the oil. — Tom Douglas Copy Share Image
The two things that are going to make you a better baker without even trying are a scale and a thermometer in… — Tom Douglas Baker Copy Share Image
I particularly like to make crunchy slices of garlic bread to serve with steamed clams. — Tom Douglas Bread 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
I pay a living wage, I believe in healthcare, I declare all my income, and I don't cut corners. — Tom Douglas Copy Share Image
Steaming is a great way to cook any firm fleshed fish, but it's often overlooked by the home cook. — Tom Douglas Copy Share Image
In some cities, McDonald's rules, but Seattle is ruled by teriyaki joints. — Tom Douglas Cities Copy Share Image
Who doesn't love digging into a plate of crab cakes or going after a chilled cracked crab with crab cracker, cocktail fork… — Tom Douglas Copy Share Image
My wife and I decided to try and kick start our kitchens to a $15 minimum wage for cooks. I've probably had… — Tom Douglas Copy Share Image
I can't believe how many people don't have time to cook but have time to watch football and 'The Voice.' They're certainly… — Tom Douglas Copy Share Image
While it's typical to find steamed clam recipes which include a bit of bacon or sausage, you might not think of adding… — Tom Douglas Copy Share Image
The best meal I was served was ribollita, an Italian bread soup at the Castello di Ama winery in Tuscany. I usually… — Tom Douglas Copy Share Image
Support a small chef. Not these big chains... but support the people who are out there trying to do things right and… — Tom Douglas 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 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 Copy Share Image
I want to do the basic things, like putting my daughter to bed. It's the sweetest thing. — Tom Douglas Copy Share Image
I use ginger like garlic. I love it for steaming fish and making barbecue sauces or roasted chicken. — Tom Douglas 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 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 Copy Share Image
Sometimes managers are a little shy to criticize another manager or another operation. — Tom Douglas 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 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 Copy Share Image
Coho or silver salmon are very common and easy to get for a good price. — Tom Douglas Copy Share Image
When I eat oatmeal, I'm hungry by 10 A.M., but pho is a great way to start the day. — Tom Douglas Day Copy Share Image
I try to eat in one of my restaurants every day, and I eat out in another restaurant every day. It's what… — Tom Douglas Copy Share Image
When I was a kid and my mom made tomato soup, she would cut buttered toast into squares and float them on… — Tom Douglas Copy Share Image
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… — Tom Douglas City 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
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
I have an affinity for the old Seattle coffee shops, places like the Green Onion and the Copper Kettle, the classic kind… — Tom Douglas Affinity 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
It's just an American tradition to make sure people don't leave hungry. The worst thing is to have them say, 'Great dinner,… — Tom Douglas 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
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
Another way I like to barbecue king salmon is as a whole fish stuffed, literally to the gills, with sweet onions, sliced… — Tom Douglas 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 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
The classic Italian green sauce, salsa verde, is easy to make and especially nice in the spring when bunches of fresh herbs… — Tom Douglas Copy Share Image
