American - Chef | August 2, 1958 -
My wife and I decided to try and kick start our kitchens to a $15 minimum wage for cooks. I've probably had to go through and raise every menu price now by 50 cents because it took away my profit. I just underestimated what it was going to cost.
Tom Douglas
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Maybe there are too many restaurants. Maybe some of mine need to close. So be it. I'll live with the market place.
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Most of America doesn't pay dishwashers $10.
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The state of Washington calls tips 'wages.'
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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 the farmers market or in your garden.
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Salsa verde is delicious with trout or most any fish.
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Ling cod is a mild-flavored and somewhat delicate fish that takes well to poaching, braising and pan-roasting.
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After being cooked, ling cod tends to bleed out some moisture, so, before serving, let it rest a few moments on a plate. Once the moisture has been released, you can carefully pick up the fillet with a slotted spatula and transfer it to another plate for saucing. This way, you won't sog out your beautiful sauce.
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Tender and sweet, Manila clams partner well with a wide variety of foods - white wine, sake, beer, butter, leeks, fresh herbs, roasted peppers, olives, and wild mushrooms, to name a few.
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While it's typical to find steamed clam recipes which include a bit of bacon or sausage, you might not think of adding shredded ham hock, but it's another way to pair the lusty, smoky flavor of animal fat with the briny ocean flavor of shellfish.
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I particularly like to make crunchy slices of garlic bread to serve with steamed clams.
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I'll never understand those greasy little deep-fried wings most bars serve.
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