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Tom Douglas Quotes


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Quotes by Tom Douglas

Showing 1-10 of 124 Quotes by Tom Douglas

Sweet, delicious Dungeness crab is always a treat.

~Tom Douglas

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I use ginger like garlic. I love it for steaming fish and making barbecue sauces or roasted chicken.

~Tom Douglas

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The flesh of king salmon, which varies in color from white to pink to red, has a high fat content, making it perfect for grilling.

~Tom Douglas

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I particularly like to make crunchy slices of garlic bread to serve with steamed clams.

~Tom Douglas

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If you want something beautiful to put on the dinner table, pick up a sockeye, the salmon species with the most vivid red flesh.

~Tom Douglas

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Summer in Seattle allows me to indulge in some of the region's top culinary delights - I'm talking about wild king salmon and fresh, ripe Washington stone fruits and berries like cherries, peaches, plums, and blueberries.

~Tom Douglas

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If you don't have the confidence in baking, commit to making the recipe three times. The first two, do it exactly the way I've told you to make it. Twice. The first time you'll screw it up. The second time it will come out pretty good, and then the third time, make your adjustments.

~Tom Douglas

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It's really fun to have a convection oven, even it if it's a little convection toaster oven. It really changes the way you bake.

~Tom Douglas

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For a group of friends or a family dinner, fish tacos are popular and fun to make.

~Tom Douglas

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Mastering one recipe is better than mastering too many. Learn something and own it, and you'll feel so much better about it. You'll have more confidence if you've made it five times, and that confidence adds so much fun to cooking.

~Tom Douglas

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Biography

Nationality: American

Type: Chef

Born: August 2nd, 1958

Links

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