Tom Douglas Quotes

Most Famous Tom Douglas Quotes of All Time!

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I have a good flavor memory.

I was $4,000 short on my first payroll.

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I want to do the basic things, like putting my daughter to bed. It's the sweetest thing.

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

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.

I crave my mom's Sloppy Joes.

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.

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...

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...

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.

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

I love being able to help promote Seattle to travelers worldwide.

Utrip makes it easy for travelers to experience the destination highlights that most interest them, be it food, art or history. Just like a culinary experience, every palate is different, and Utrip is all about personalizing travel for their users.

I think about sustainability all the time, whether it's with fish or farmers in Eastern Oregon.

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?

I would say a full-time waiter in a high-price house could easily make $75,000, $80,000 a year.

Entrepreneurial people are never satisfied.

Pork is my friend.

When I was a kid and my mom made tomato soup, she would cut buttered toast into squares and float them on top of each bowl.

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