American - Chef | August 2, 1958 -
There's something majestic about a 30-pound Chinook salmon roasted and served whole - people get excited when you present it with the head and tail on. It has beautifully browned skin and extraordinary bright red flesh when you cut into it.
Tom Douglas
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Be sure to read a recipe all the way through before you cook. The time it saves you in the long run is invaluable.
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I'm much less shy in conversation than I am on my own.
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I eat out at least once every day.
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I have a good flavor memory.
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I was $4,000 short on my first payroll.
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I want to do the basic things, like putting my daughter to bed. It's the sweetest thing.
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Horseradish is one of those perk-me-ups. You can use it in a cocktail sauce, you can bread fish with it - it loses its punch when cooked. It's a 'What is that?' flavor. It adds depth of flavor to things.
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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 the people I was traveling with thought I was crazy for ordering it.
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I crave my mom's Sloppy Joes.
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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 that little retail outlet to sell the house desserts and breads.
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Every time you make a fruit crisp for me, you are my favorite person in the world. It's something delicious and warm, right out of the oven. I mean, what more could anyone want? And all you're doing is taking the best fruit of the season, putting a crumb topping on it and putting it in the oven.
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