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Sweet, delicious Dungeness crab is always a treat.
Every cook I knows loves to make pizza.
Catfish has a nice firm texture and mild flavor.
I don't know too many kids who ask to weed the garden.
My wife and I decided to try and kick start our kitchens to a $15 minimum wage for cooks. I've probably had to go through and raise every menu price now by 50 cents because it took away my profit. I just underestimated what it was going to cost.
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.
Who doesn't love digging into a plate of crab cakes or going after a chilled cracked crab with crab cracker, cocktail fork and a plastic bib for protection?
If you want something beautiful to put on the dinner table, pick up a sockeye, the salmon species with the most vivid red flesh.
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.
Money is like manure: if you don't spread it around, nothing grows.
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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.
It's important that your shucked oyster is clean and pristine.
There's something majestic about a 30-pound Chinook salmon roasted and served whole - people get excited when you present it with the head and tail on. It has beautifully browned skin and extraordinary bright red flesh when you cut into it.
I crave my mom's Sloppy Joes.
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.
I pay a living wage, I believe in healthcare, I declare all my income, and I don't cut corners.
The two things that are going to make you a better baker without even trying are a scale and a thermometer in your oven.
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.
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.
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.
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.
I particularly like to make crunchy slices of garlic bread to serve with steamed clams.
I think about sustainability all the time, whether it's with fish or farmers in Eastern Oregon.
There's natural mentoring that goes on in my life every day.
When I was young, I would make my parents breakfast in bed on Saturday mornings.
I was driving around the country when I was 19 and happened to run out of cash in Seattle, so I settled here.
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