by Ethan Johnson
July 21, 2007

There is nothing rational about the following recipe. For those of you who have tuned in late, "summer" in Texas is our "winter", minus the desire/ability to cook comfort food or enjoy a crackling fire. Not that we necessarily get to do those things during actual winter, but hey. So what on Earth possessed me to make soup during 90F+ heat? And a "hot" soup, at that? You, the readers, that's who. It's been a long while since I've gotten experimental in the kitchen, and rather than wait around for the weather to cooperate, I took one for the team and cooked up some:

by Ethan Johnson
June 14, 2007

Note: Please refer to the ethmar.com Food and Drink Ethics Statement regarding food and drink reviews on this site.

by Ethan Johnson
May 16, 2007

And now, the Holy Grail of Vegan cuisine: Tofu. Yes, tofu has finally graced our kitchen, and I'm here to tell you that speaking for myself, tofu is pretty darn boring. How anyone can claim that tofu is a 1:1 substitute for anything "carnivores" like is a stinking miserable lie. But, I have a site to run and content to push, and besides, you for sure have one life to live, so try new things, huh? Like a big steaming bowl of:

by Ethan Johnson
May 8, 2007

I will pause to note here that I am not a Vegan (or vegetarian). I flag these recipes as "Vegan friendly" for two reasons: One, to snare Vegans in my sinister trap, and two, to let other non-Vegans know what sorts of things will be suitable when cooking for Vegan guests and so forth. Despite the gaps between our chosen food philosophies, this is another recipe that shows that sometimes terms like "Vegan" are pure semantics. I wasn't trying to be all Vegan when I made this recipe, I just thought it looked good in the cookbook. Let us cast semantics aside and increase our repertoire of side dishes forthwith:

by Ethan Johnson
April 14, 2007

Things are pretty slow in the "try new recipes" department these days. Fortunately, I banked a few to keep the hits coming. Here's a shout-out to all you Vegans out there:

by Ethan Johnson
March 5, 2007

This may gunk up some access filters out there, but simply put, there's a reason for the term "food porn". Take this recipe - please! I was checking out a food-themed blog and found this recipe, and I kept staring at the photos and the ingredient list longingly. More than once, I took in the whole spread and thought "that is happening for real!" Clear your pantry of the old standby... it's time to step up to higher taste with:

by Ethan Johnson
January 19, 2007

The first rule of Process Management is that it is often easier to perform a given set of tasks than it is to consciously explain them step by step. Therefore, it is for this reason that I have a symbiotic, but not necessarily friendly relationship with cookbooks. Sure, the glossy photos are nice, but many times cookbook editors try to cram everything onto one page to reduce printing costs at the expense of say, accuracy. So it goes with the following fare, which will contain notes for filling in the critical blanks. This is why I say recipes are "adapted from" a given source. Let's head into the lab and make:

by Ethan Johnson
January 13, 2007

Here in Dallas, as of this writing, we are in the throes of some pretty crummy weather. It's been raining for two straight days, there is icy rain expected tonight, and more of the same (only worse) tomorrow. Sounds like perfect weather for a steaming bowl of: