American - Chef | August 2, 1958 -
In some cities, McDonald's rules, but Seattle is ruled by teriyaki joints.
Tom Douglas
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If you're going to start a fire, why cook just one chicken?
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In the restaurant business, there's the concept of pivot. Pivot to the stove, pivot to the refrigerator.
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The lakes in Washington State give us tons of crawfish.
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When I wrote my cookbook, 'I Love Crab Cakes,' I asked some of my best chef buddies to contribute recipes.
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Over the years I've tweaked my stuffing recipe many times, adding a variety of ingredients like sauteed wild mushrooms, dried cherries, fresh chevre, toasted hazelnuts, chopped ham hock meat, and other taste treats.
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Cooking with your kids is a remarkable exercise to let them in on the purchasing part of the process - kids love to shop, and its great to take them to these ethnic places where people don't always speak the language.
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Farm to table is a personal choice.
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I don't ever preach to people.
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Steaming is a great way to cook any firm fleshed fish, but it's often overlooked by the home cook.
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Spooning a seasonal fruit relish onto a plate of grilled king salmon is very much my style - flavorful, straightforward, and unfussy. I also like the way fresh, ripe fruit balances the richness of the salmon.
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Around the time I opened my second restaurant, Etta's, I had just finished judging at the Jack Daniels World Invitational BBQ Championship in Lynchburg, Tennessee. Back home in Seattle, my goal was to recreate the sweet and smoky taste of that BBQ using our local wild king salmon instead of pig.
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