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Tom Douglas

Catfish has a nice firm texture and mild flavor.

— Tom Douglas cat

Every cook I knows loves to make pizza.

— Tom Douglas love

Support a small chef. Not these big chains... but support the people who are out there trying to do things right and working hard to do that.

— Tom Douglas people

When I wrote my cookbook, 'I Love Crab Cakes,' I asked some of my best chef buddies to contribute recipes.

— Tom Douglas book

I have an affinity for the old Seattle coffee shops, places like the Green Onion and the Copper Kettle, the classic kind of coffee bar - little places that served breakfast, lunch and dinner and have pretty much disappeared.

— Tom Douglas coffee

In my 'Big Dinners' cookbook, I recreated my mother's recipe for crab dip. The creamy dressing for this dip, made with mayonnaise, tomato paste, a touch of honey, sliced chives, lemon juice and zest, horseradish and Tabasco, is reminiscent of Thousand Island dressing.

— Tom Douglas past

It's just an American tradition to make sure people don't leave hungry. The worst thing is to have them say, 'Great dinner, but now I have to go get a burger.'

— Tom Douglas people

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 wild

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.

— Tom Douglas art

There's a restaurant in Manhattan called Balthazar, and next to it is Balthazar Bakery. It's tiny, and it's very charming to have that little retail outlet to sell the house desserts and breads.

— Tom Douglas read

To shuck oysters, you'll need an oyster knife, a handy tool with a sturdy handle and a short, rigid blade which you can pick up for about ten bucks in a kitchenware shop or fish market. A quick trip online will yield any number of videos and slide shows with step-by-step instructions on how to shuck an oyster.

— Tom Douglas war

Sustainability includes how you run your business, and my bottom line includes how you treat your people. Sustainability starts with your staff.

— Tom Douglas art

Customers are more friendly when they've had a meal.

— Tom Douglas friend

Farm to table is a personal choice.

— Tom Douglas choice

How can anyone live off of minimum wage?

— Tom Douglas live

I don't know too many kids who ask to weed the garden.

— Tom Douglas man

I pay a living wage, I believe in healthcare, I declare all my income, and I don't cut corners.

— Tom Douglas living

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

— Tom Douglas love

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 beautiful

In the restaurant business, there's the concept of pivot. Pivot to the stove, pivot to the refrigerator.

— Tom Douglas business

It's always a good idea to chill your crab cake mixture for a few hours, or even overnight, before frying because they'll hold together better.

— Tom Douglas good

It's important that your shucked oyster is clean and pristine.

— Tom Douglas you

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 change

Money is like manure: if you don't spread it around, nothing grows.

— Tom Douglas man

Pork is my friend.

— Tom Douglas friend

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