Tom Douglas Quotes

No self-respecting Southerner will eat something baked, broiled, grilled, stewed, poached, sauteed, or flambeed when it can be deep fried.

A great trick for frying is to put a popcorn kernel in the oil, and when it pops, you're ready to fry.

Deep-frying properly requires you to keep the oil at a precise temperature range depending on the food. If you're frying in more than an inch of oil you really should invest in a deep-fat thermometer so you can monitor the temperature and know when to adjust the heat.

Because deep-frying requires a high volume of oil, it's okay to reuse the oil a couple of times for economy's sake. When the color or smell of the oil starts to change, it's time to discard.

Hot oil! We need hot oil!... Forget the water balloons!

I'm from Texas, we fry everything.

If I go down in for anything in history, I would like to be known as the person who convinced the American people that catfish is one of the finest eating fishes in the world.

A dream of life comes to me, like a catfish dancing on the end of the line.

The other thing that soy contributes to, of course, is hydrogenated oil. This is the main oil. This is the fast-food oil.

What you need for breakfast, they say in East Tennessee, is a jug of good corn liquor, a thick steak and a hound dog. Then you feed the steak to the dog.

There are no ideas in the South, just barbecue.

From the moment I stepped foot in Music City I have had a love affair with the people and burgeoning culinary scene. This city's long, highly-respected cultural history, coupled with the recent growth and development is inspiring. I could not be happier with my decision and I'm truly excited to call Nashville my home.

The idiot who invented instant grits also thought of frozen fried chicken, and they ought to lock him up before he tries to freeze-dry collards.

I love the South. Although I grew up primarily in Memphis, my family moved around a ton when I was a kid. I guess I never stayed in one place long enough to pick up the accent, but I definitely identify as a Southerner.

I grew up in Louisiana, a lot of carbohydrates, fried foods, all very good. Butter, lots of homemade cakes and cookies. Here I am in Los Angeles and just really educating myself about food. Once you know better, you do better.

You see a lot of Baptist churches in Harlem, you see a lot of the same kind of cuisine, the soul food - there's a lot of places that remind you of its southern roots.

When a couch potato is sliced up and then deep fried that is couch french fries.

I'm learning to say 'y'all' and, I like grits... Strange things are happening to me.

One the next corner stood a cinder block restaurant with a hand-painted sign that read CHICKEN & WAFFLES. There was a queue of twenty people outside. “You Americans have the strangest taste. What planet is this?

Little critters fried like fritters come out crunchy and divine.

[My favorite dish to cook] is fried chicken, and by the way I'm good at it, too. I make really good fried chicken.

To describe our growing up in the lowcountry of South Carolina, I would have to take you to the marsh on a spring day, flush the great blue heron from its silent occupation, scatter marsh hens as we sink to our knees in mud, open an oyster with a pocketknife and feed it to you from the shell and say, 'There. That taste. That's the taste of my childhood.'

Louisiana has the best food on the planet if you don't really ask too much about what you're eating.

Say what you will about the south, but in North Carolina a hot dog is free to swing anyway it wishes.