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Tom Douglas


American
August 2, 1958
Chef
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Entrepreneurial people are never satisfied.


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


Tom Douglas
Tags: Best Ever Exactly
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Sweet, delicious Dungeness crab is always a treat.


Tom Douglas
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Every cook I knows loves to make pizza.


Tom Douglas
Tags: Make Every Knows
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I was once made honorary mayor of my hometown of Newark, Del.


Tom Douglas
Tags: Made Once Mayor
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I would love to see McDonald's pay more money.


Tom Douglas
Tags: Money More Would
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Some of the best things you do are the things you don't do.


Tom Douglas
Tags: Best You Things
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I particularly like to make crunchy slices of garlic bread to serve with steamed clams.


Tom Douglas
In the restaurant business, there's the concept of pivot. Pivot to the stove, pivot to the refrigerator.
Tom Douglas
If deep-frying catfish, try a dredge of seasoned flour and cornmeal and add some bacon fat to the oil.
Tom Douglas
Tags: Some Try Oil
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Steaming is a great way to cook any firm fleshed fish, but it's often overlooked by the home cook.


Tom Douglas
Tags: Great Home Way
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
Tags: You Really Way
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I pay a living wage, I believe in healthcare, I declare all my income, and I don't cut corners.


Tom Douglas
Sustainability includes how you run your business, and my bottom line includes how you treat your people. Sustainability starts with your staff.
Tom Douglas
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
Tags: Which Making High
Another way I like to barbecue king salmon is as a whole fish stuffed, literally to the gills, with sweet onions, sliced lemons, and summer sage.
Tom Douglas
Tags: Like Way Whole
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.
Tom Douglas
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
Tags: You Which See
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
Tags: You Me Them
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
Tags: Time Good You