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For my photo course I had to make some technical photo's (Dof, strong depth / no depth, dynamics, motion blur etc...) It was the second test , (which I passed yesterday, yihaa:-)
I've put them all together in a collage.
Lindisfarne Castle from the Harbour
Picture taken on the Northumberland Landscape Course run by Ross Hoddinott and Adam Burton on 26/02/2016
U.S. Air Force Academy - - Basic Cadets from the class of 2022 complete the confidence course here on July 24, 2018. The confidence course is part of phase two of basic cadet training which takes place out at Jack's Valley. (U.S. Air Force photo/Darcie L. Ibidapo)
"Gougère"
With aged "Gruyère".
Per Se
New York, New York
(October 9, 2017)
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Highland Golf Course, Birmingham, AL It is a very gray day. Nine portrait images taken with Canon 40D, Canon 28-135mm @28, stitched with Panaview Image Assembler.
A filet of John Dory sits on top a bed of cook diced potatoes and creamed leeks. The fish is topped with a tomato compote and sauced with a truffle vinaigrette. A milky green Bibb lettuce sauce is poured table-side.
Notes: Yikes, was my first thought. This looks and smells like cod. Not that cod is bad - but it's not John Dory. The filet was *perfectly* cooked, as a piece of cod - meaty with a little bit of bounce.
The flavors were wonderful - I especially liked the truffle vinaigrette, which reminded me of the truffle vinaigrette I had in a <a href="Butter-poached lobster tail with a carrot-ginger puree, coconut soup, tarragon juice, pink grapefruit with basil chiffonade and brown butter powder.
The pototoes and creamed leeks were great - both in flavor and texture - I just wished that the creamed leeks had been a bit less gooked up with the cream sauce - a little cleaner - slightly dressed.
The tomato "confit" on top was one of my favorite aspects - tangy, meaty, and very flavorful - full of natural umami. Were those oven-dried or sun-dried?
The Bibb lettuce sauce was sadly not very distinct in flavor. I was hoping a good shot of lettuce flavor. Instead, it was just a creamy sauce was more noticed for its unctuous texture than its flavor. I think the problem is that Bibb lettuce is such a light tasting lettuce as it is, that any "Bibbness" of the sauce became masked by the other bold flavors in this dish.
Overall, this dish was very strong, with the exception of the confusion over the fish. I personally love light flaky fish - which is why I was looking forward to Dory. Getting something that looked, smelled and tasted like cod was a not necessarily deflating, but not what I had been anticipating. Also, the over-creamy leeks aside, I just wished there had been a bit more Bibbness to the sauce.
Course 9: the "Vintage Carrot" course.
As noted earlier, an "old" mealy carrot is given new life and level of deliciousness in this course. Not only is it cooked slowly in goat's milk butter with stems and shiso, lovingly coaxed into its rich, dense and leathery new self, but it's draped with large slices of truffles (from Sweden's east coast, I believe Gottard) and finished with a truffle sauce. The Cinderella-like transformation was really quite spectacular where sweet and concentrated flavours met a sticky caramelized crust, in this excellent specimen of meaty chew (without being meat!).
Aside:
I felt very fortunate to have had the privilege of being served this dish, more for the fact that so much time and care was taken to prepare and cook it, just so that we could partake in the experience. To the cook responsible: thank you.
Flounder
Avocado, kohlrabi.
(Mattos)
Twelve Days of Christmas: Ignacio Mattos
The Restaurant at Meadowood
Meadowood Napa Valley
St. Helena, California
(December 19, 2014)
the ulterior epicure | Twitter | Facebook | Instagram | Bonjwing Photography
Personne récompensée pour sa participation au slalom parallèle dame sur la Pierre Saint-Martin. www.lapierrestmartin.com
U.S. Marine Sgt. James Brooks conducts malfunction drills during a raid-leaders course aboard Camp Pendleton, Calif., Oct. 8, 2014. Brooks, 24, from Cincinnati, Ohio, is an anti-tank missileman with 3rd Battalion, 1st Marine Regiment. Marines with 3/1 are the Battalion Landing Team with the 15th Marine Expeditionary Unit. (U.S. Marine photo by Cpl. Steve H. Lopez/Released)
Apparently, the Wildwood Golf Course has been around for many decades. My dad said that he used to play there when he and my mom lived in Saskatoon in the late 1950s. Back then, there were no houses anywhere around. Today it's completely surrounded on all sides.
According to the community association's web site, the neighbourhood of Wildwood - where I live - took its name from the golf course.
Pour plus de talon c'est par là :
Sinon je vous invite a regarder le reste de l'album (à droite) de cette course déjà mythique.
A Soldier, assigned to 173rd Airborne, shoots an azimuth as she prepares for sling load operations during the Pathfinder Course, Feb. 14, 2017, in the Grafenwoehr Training Area. The Pathfinder Course prepares Soldiers to establish day and night landing zones for cargo drops, and provide air traffic control and navigational assistance to rotary and fixed wing aircrafts.