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 More Quotes by Tom Douglas More Quotes From Tom Douglas I was driving around the country when I was 19 and happened to run out of cash in Seattle, so I settled here. Tom Douglas here run driving country I love being able to help promote Seattle to travelers worldwide. Tom Douglas help being seattle love Sweet, delicious Dungeness crab is always a treat. Tom Douglas crab treat always sweet 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 king stone me talking Money is like manure: if you don't spread it around, nothing grows. Tom Douglas nothing like you money Thanks to the abundance of shellfish in Puget Sound, Washington State is the largest oyster producer in the country. Tom Douglas producer thanks sound country 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 best crazy hate people 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 partner name beer sweet One of my favorite ways to eat albacore is tuna poke. Tom Douglas ways favorite eat tuna 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 dressing island juice mother My favorite way to cook trout is whole, bone-in, on the grill. The fish are stuffed with sliced lemons and herb sprigs, brushed with oil, and cooked over fairly hot coals until the skin is crisp and the flesh is moist and flaky. Go ahead and gild the lily by adding a sauce. Tom Douglas fish skin hot way 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 good you confidence time Cooking with your kids is a remarkable exercise to let them in on the purchasing part of the process - kids love to shop, and its great to take them to these ethnic places where people don't always speak the language. Tom Douglas great cooking love people I eat out at least once every day. Tom Douglas eat every-day out day I use ginger like garlic. I love it for steaming fish and making barbecue sauces or roasted chicken. Tom Douglas fish chicken barbecue love 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 feel you confidence cooking I love restaurants from top to bottom. Tom Douglas i-love top bottom love There's natural mentoring that goes on in my life every day. Tom Douglas every-day my-life day life The two things that are going to make you a better baker without even trying are a scale and a thermometer in your oven. Tom Douglas your better you trying It's important that your shucked oyster is clean and pristine. Tom Douglas oyster your clean important
