71 Tom Douglas Quotes for You to Enjoy

Tom Douglas

American Chef

Born: Aug 2, 1958

Every Fish Love Made People You

Related authors: Bobby Flay Christina Tosi David Chang Emeril Lagasse Giada De Laurentiis Julia Child Samin Nosrat Thomas Keller

Catfish has a nice firm texture and mild flavor. Tom Douglas

Nice Firm Catfish Texture Flavor Mild

Most of the catfish you find at the fish counter has been farmed. Though I usually prefer to buy and eat wild fish, farmed catfish taste cleaner, without the muddy taste of their wild relatives. Tom Douglas

Buy You Relatives Wild Though Has-Been Find Eat Cleaner Counter Most Catfish Without Fish Been Taste Prefer Muddy

Catfish's mild taste adapts well to a wide array of flavors, especially strong assertive ones, which is why you used to see it 'blackened' Cajun style on so many restaurant menus - a trick which soon became a tired cliche. Tom Douglas

Often we eat squid fried, so it's fun to grill it for a change. To grill squid, slice the cleaned bodies open into two flat pieces and thread them, along with the tentacles, onto skewers, then grill quickly over a direct fire with the coals as close as possible to the grate, turning the squid several times. Tom Douglas

Change Fire Slice Several Possible Thread Eat Direct Onto Cleaned Open Over Along Pieces Fried Close Quickly Times Often Flat Grill Them Then Turning Bodies Coal Fun Two

The simplest way to prepare Dungeness crabs is to boil them in the shell and set them in front of your guests with crab crackers or crab hammers, cocktail forks, and plenty of napkins. Tom Douglas

Cocktail Guests Way Plenty Simplest Shell Crab Crabs Crackers Front Forks Them Your Boil Prepare Set

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. Tom Douglas

Rare Side Addition Slice Chunk Top Those Minute Per Perfect Hot Over Over-The-Top Fried Just Oil Grain Fan Tuna Little Rice Then Across Mild Plate

Cooks are an undervalued, awesome profession. Tom Douglas

Awesome Undervalued Cooks Profession

I'm not exactly the best capitalist ever. Tom Douglas

Best Exactly Capitalist Ever

The state of Washington calls tips 'wages.' Tom Douglas

State Calls Wages Tips Washington

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. Tom Douglas

Garden Spring Nice Market Easy Classic Make Fresh Italian Green Your Farmers Appearing Herbs Start Sauce

Salsa verde is delicious with trout or most any fish. Tom Douglas

Delicious Trout Most Fish Any

Ling cod is a mild-flavored and somewhat delicate fish that takes well to poaching, braising and pan-roasting. Tom Douglas

Delicate Somewhat Takes Well Fish

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. Tom Douglas

Beautiful You Rest Before Few Carefully Once Way Released Out Has-Been Some Tends Pick Bleed Another Been Up Being Transfer After Your Cooked Moments Plate Sauce Serving

Spanish chorizo is a spicy cured sausage that's especially tasty with clams. Tom Douglas

Spicy Cured Tasty Spanish Sausage

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

Like Particularly Make Bread Garlic Serve

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. Tom Douglas

Me You Cake Too Much Every Too Bits Bits And Pieces Collars Eat Pieces Chef Snacks His Off Salmon Scraps Maybe Ends Board Little Mean Them Cutting Much Working Right Things Treats

I'll never understand those greasy little deep-fried wings most bars serve. Tom Douglas

Those Wings Never Most Understand Little Bars Serve

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