Tom Douglas Quotes & Sayings (Page 11)

“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 so per side, is the perfect addition to a savory plate of fried rice. Just slice the tuna across the grain and fan those mild, meaty slices over the top of the rice.”

“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.”

“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 sense.”

“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.”

“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.”

“Disappointing cakes have often been sitting out too long. They should last just long enough to have the last pieces the next morning with coffee - who doesn't love cake with coffee?”

“Every chef has his treats. By that, I mean bits and pieces from things you're working on - crusty little cake trimmings, ends from a brisket, collars from a salmon, scraps. But they're snacks to me, and I eat them right off the cutting board - maybe too much.”

“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.”

“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.”

“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 know I'm in London. When you're sitting in my joint, you know you're sitting in Seattle.”