View allAll Photos Tagged amusing
I found an amusing email in my spam folder, and I decided to illustrate the title
Sharpen your love--sword
---
Season them with cloves, mace, pepper, salt, some of his
speech, which would have distinguished season and by the
exhaustion of my supplies. These of selfevident truth and
that she knew no higher the fowls on fine sippets, or french
bread, and.
Amuse Bouches
Fried risotto balls, fried chickpea fritters, and tuna in radish wrappers.
Del Posto
New York, New York
(July 17, 2012)
the ulterior epicure | Twitter | Facebook | Bonjwing Photography
新たまねぎのヴェルーテ 桜の香り＆富士トラウトのレモンマリネとクリームチーズミニブリニと
creamy cold onion soup, with Fuji Trout + cream cheese on pancake
Had the unbelievable opportunity to shoot this gorgeous Amuse widebody s2000 while I was in SF for Wekfest. No one has ever shot this car before so it was awesome to get the privilege to do so. Thanks to Kaan for bringing out this piece of art. Big thanks to Jeremy and Brad for helping me on this one and Jason for showing us an awesome location.
Lobster Sausage
Smoked and Fried
Marea
New York, New York
(May 4, 2014)
the ulterior epicure | Twitter | Facebook | Bonjwing Photography
Burrata
Olive oil.
The American Restaurant
Kansas City, Missouri
(July 3, 2014)
the ulterior epicure | Twitter | Facebook | Bonjwing Photography
Warm Sunchoke Soup
Curry.
BOKA
Chicago, Illinois
(February 24, 2014)
the ulterior epicure | Twitter | Facebook | Bonjwing Photography
Ce vieil homme nous a regardé passer, dans un sens puis dans l'autre, dans cette petite allée résidentielle de la concession française. Il semblait amusé de nous voir: deux photographes/touristes et un "bébé dans un sac".
Amuse Bouches
Cured salmon; crab; and cauliflower-seafood soup.
Paired with Dom Perignon.
Le Bernardin
New York, New York
(May 10, 2012)
the ulterior epicure | Twitter | Facebook | Bonjwing Photography
Amuse Bouche
Lobster in lemongrass-mushroom broth with lobster foam.
Notes: It's hard to believe, I know, but there was enough lobster meat (cut up) in this little cup to equal half a tail (or so). The concentrated stock (it must have been a shellfish base) was intensified by the earthy mushroom. Loved the fragrant citrus-like perfume of the lemongrass. This was served very warm.
Read about this meal at the ulterior epicure.
Smoked Salmon Panna Cotta
(Page 132 of "bluestem, the cookbook"), and chicharron with salt and vinegar powder.
bluestem cookbook dinner
bluestem
Kansas City, Missouri
(November 13, 2011)
Amuse-bouche:
Masterful compilation of flavors and textures:
- turnip and butter
- cucumber, cured salmon and salmon roe
- foie gras and gelee
- clam custard
- cornet
Foie Gras bite was particularly memorable.
Zanzibar oceano indiano un bambino che si diverte credetemi con ben poco foto scattata con una compattina.
Amused Carnotaurus Puppet for Sale. Amused Carnotaurus puppet is made by MEGA DINO. We sell walking carnotaurus puppet to our Japanese client.
Amuse Bouche
Tomato gazpacho with garlic crouton, balsamic vinegar and olive oil.
Read about this meal at the ulterior epicure.
Second Amuses Bouche
Smoked Trout "Cannoli": Filled with diced cucumbers and yuzu cream. My only complaint about this otherwise tasty amuse bouche is that it wasn't finger friendly. I ate it with fork and knife. Cucumber, smoked, raw fish, and cream is a fail-safe combination of flavors and textures. Great.
Torchon of Foie Gras: The torchon sits on a pistachio cracker and topped with a macerated cherry. The torchon was so silky and flavorful. Creative presentation of the common couple: pistachio and cherry.
Rabbit Rillette: Topped with pickled cucumber, mustard, and sitting on brioche toast. My least favorite. The rillet was a bit too dense and "gelled" together. Otherwise, I loved the Dijon-cucumber condiment.
Gruyere "Cheesy Cracker: This was an "Armenian flatbread" that puffs and crisps. It's filled with Gruyere cream - texture of creme fraiche.
Read about this meal at the ulterior epicure.