amusing photos on Flickr

The vortex creates, the empire profligates. In the synoptic reality, art objects are reproductions of the musings of the vortex -- a vortex that uses the empire as a zeitgeist to deconstruct ideas, patterns, and emotions. With the devolution of the electronic environment, the vortex is approaching a point where it will be free from

the empire to transcend immersions into the machinations of the Delphic reality.

Work of Proto-Art in the Age of Symbiotic Reproduction contains 10 minimal quicktime engines (also referred to as "memes") that enable the user to make reflective audio/visual compositions.

measuring chains, constructing realities

putting into place forms

a matrix of illusion and disillusion

a strange attracting force

so that a seduced reality will be able to spontaneously feed on it

pathlost's work investigates the nuances of surveillance cameras through the use of slow motion and close-ups which emphasise the Symbiotic nature of digital media. pathlost explores abstract and satirical scenery as motifs to describe the idea of cyber-intuitive reality. Using consuming loops, lasers, and allegorical images as patterns, pathlost creates meditative environments which suggest the expansion of space...

/u[0]{)]|]]-] -------------/u/u!@#$%^~!@#$%^&*()) __++_)(*&^%$--------/u/u!@#$%^~!@#$ %^&*())__++_)(*&^%$--------/u/u!@#$ %^~!@#$%^&*())__+, etc., etc.

playdamage.org/market-o-matic/

Desperate To Amuse by Roland Skof-Peschetz

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These people are Desperate To Amuse. And: amused we were.

Live at the Forum Stadtpark in Graz.

Amuse AI-10 by Celine Lisian

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Amuse-Bouche by BlauEarth

Amuse Bouche by ulterior epicure

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Amuse Bouche

Cauliflower puree, hibiscus gelatin, and whipped smoked haddock.

Notes: The hibiscus gelatin covers a layer of creamy cauliflower puree. The ball of foam on top is the whipped smoked haddock.

Though I love smoked fishes (haddock included), I'm not sure that I loved this course. To say that I was confused by it is a little bit of an overstatement. However, I did find the hibiscus a strange addition; I didn't object to its slight sweetness, but I did find the sourness a bit odd. I'm not sure what Frechon was trying to accomplish with this (rather substantial) amuse bouche. Strangely, given the very strong flavors, it didn't leave any strong taste in my mouth, as one one expect from these flavors. Maybe that was his goal. And, perhaps the hibiscus neutralized the cauliflower and smoked haddock. If so, then I suppose there was some sort of chemical genius in this. But, on a gustatory level, it left me rather confused and underwhelmed.

Read my review of this meal at the ulterior epicure.

Amuse R35 by Cullen

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amusing by U-ichiro

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Amuse-Bouche 2019 by Salon Suisse des Goûts et Terroirs

Amuses Bouches by ulterior epicure

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Amuses Bouches

Aft to Fore:

Beet Macarons

Passion Fruit and Foie Gras Croquants

Worked surprisingly well, although I have to admit that the sharp croquant sides were kind of sharp. But I guess that was my own stupid fault for receiving the package in my mouth the way it was presented.

Herb Croquettes with Liquid Foie Gras

Awesomeness in a little green circle. The outside shell was thin and slightly crispy. It literally was like a hollow round filled with liquid foie gras.

Truffle Gelee Balls

These were not unlike the liquid beets that Humm does at Eleven Madison Park. Actually, this technique is used everywhere now. These truffle gelee balls were middling; tasted more like truffle juice (or water) than truffles.

Read about this meal at the ulterior epicure.

amuser by Eclectic Dyslexic

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Amusing statues... by Kevin Grieve

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amuse gueule by Iliana Charneau

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Amuse 350Z/S2000 by Marcus

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Amuse (Custard) by Michael T.

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Amuse Trio:

- potato fritter, lobster wrapped in lard, squash custard.

Butternut squash custard is a clever play on chawan-mushi. Custard was absolutely perfectly made - no dry ornt edges, silky smooth and well-seasoned. Pine nuts on top gave this little bite a nice crunch.

I had an opportunity to taste an earlier version of this dish - what impressed me more than anything else is how Chef Michael Anthony was looking to improve it, and how he and his team managed to achieve it.

Please take a look at the entire Gramercy Tavern Dining Room picture set, as well as earlier Gramercy Tavern collection. Please consider Overall Impression, as it may influence you NYC dining choices.