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Amuse Bouche
Left to right: pomegranate soda, tempura shrimp, nettle soup, smoked salmon, and ham crostini.
bluestem
Kansas City, Missouri
(November 23, 2012)
the ulterior epicure | Twitter | Facebook | Bonjwing Photography
Amuse
- watercress, snails, herbs, shellfish broth
Amuse was presented on a scallop shell, with frozen watercress powder blanketing the snails. Waitstaff recommended to take the first bite as a palate cleanser, before shellfish broth was poured over. Freshness of the herbs accentuated the rich shellfish broth, and yet stood in the foreground as we enjoyed this canape.
Please take a look at the entire Agapé Substance picture set.
Amuse Bouches
Mushroom cannelloni, radish with mustard butter and toast, and carrot juice with lime salt.
Read about this meal at the ulterior epicure.
Amuse Bouche
Aubergine
l'Auberge Carmel
Carmel-By-The-Sea, California
(August 10, 2015)
the ulterior epicure | Twitter | Facebook | Bonjwing Photography
This amused me massively. Once of the many local Ladas with a 0-60 time of about 2 years, but with a rear spoiler added for those high speed situations. Fluffy dice come to Russia...
Amuse Bouche
"Milk & Honey"
Notes: It tasted like 2x milk x 2x honey. These delicate spheroids were served at room temperature, which I think only intensified their sweetness and flavor.
Read my review of this meal at the ulterior epicure.
Original Caption: Amusing themselves while waiting for morning papers. New York, February 1908
U.S. National Archives’ Local Identifier: 102-LH-25A
Photographer: Hine, Lewis
Subjects:
Child Labor
National Child Labor Committee
Working Conditions
Factory
Persistent URL: research.archives.gov/description/523069
Repository: Still Picture Records Section, Special Media Archives Services Division (NWCS-S), National Archives at College Park, 8601 Adelphi Road, College Park, MD, 20740-6001.
For information about ordering reproductions of photographs held by the Still Picture Unit, visit: www.archives.gov/research/order/still-pictures.html
Reproductions may be ordered via an independent vendor. NARA maintains a list of vendors at www.archives.gov/research/order/vendors-photos-maps-dc.html
Access Restrictions: Unrestricted
Use Restrictions: Unrestricted
Amuse Bouche
Left: Champagne mango with feta cream and olives with basil puree.
Center: Warm edamame broth with lemon foam.
Right: Shrimp croquette with pickled fennel.
Read about this meal at the ulterior epicure.
www.ablogcalledwanda.com/a-blog-called-wanda/2012/02/a-go...
Amuse stamp
Memory Box Tessatina Die
Washi Tape
Amuse Bouche
Left: Salted cod with squash.
Middle: Squash puree with aged balsamico.
Right: Kabocha squash with candy confited prosciutto.
Read my review at the ulterior epicure.
Amuse Bouches
Left: Gooseberry encased in a gelatin dome of some sort with hoja santa garnishes.
Right: Caviar on a brioche custard dome, red onion, egg yolk pearls, scallion, and crumbles of brioche (though for some reason, they looked like shredded bacon crumbs.
Read about this dinner at the ulterior epicure.
Amuse Bouches
Consomme, grilled ham and cheese soldiers, and fried risotto balls.
Del Posto
New York, New York
(July 17, 2012)
the ulterior epicure | Twitter | Facebook | Bonjwing Photography
London as a global city has just about everything, but I was surprised to learn that the city has only two top rated Michelin restaurants. One of them is Gordon Ramsay at Royal Hospital Road (Alain Ducasse at The Dorchester hotel is the other).
The only Gordon Ramsay I know is the celebrity on TV, yelling and screaming at people, but in real life this man backs up his game by running a restaurant that has maintained three stars for over a decade now. He’s the real mccoy when it comes to cooking.
Gordon Ramsay at Royal Hospital Road offers a very reasonable 47 GBP 3-course lunch which I wanted to try, but due to a brief mental lapse, we opted for the seven-course Menu Prestige which came out to be 360 GBP for two with some wines. Obviously, I cried afterwards.
My observations were that the dishes were first-rate, some were stand out good, but generally they were not much different than ones served at other top restaurants. This was particularly true of the main courses which I found to be the least inspiring.
What was different was the exceptional service. In Sydney, meals at some top restaurants seem to last forever because of the waiting between courses. Dishes at Ramsay’s came out consistently across three hours. I imagine part of this was in keeping service to a very small room of only 14 tables (30-40 diners) in total.
The general professionalism of the maitre d’ and staff was also a step up from what I’ve previously experienced. I even took notice of the real plated silverware, which showed just enough age and maintenance to make them feel really expensive. All the diners looked very gentlemanly and lady-like. There’s in fact a dress code; No tees, jeans or sneakers. While this may not suit everyone, it’s fine dining in London after all!
Menu Prestige, 360 GBP for two with some wines @ Gordon Ramsay Royal Hospital Road, +44 (020) 7352-4441.
Amuse Bouche
Shaved beets, orange.
Têtedoie
Lyon, France
(January 26, 2013)
the ulterior epicure | Twitter | Facebook | Instagram | Bonjwing Photography
Amuse Bouches
Consomme, grilled ham and cheese soldiers, and fried risotto balls.
Del Posto
New York, New York
(July 17, 2012)
the ulterior epicure | Twitter | Facebook | Bonjwing Photography
For my 1st photo assignment for the portraiture, I chose to do a portrait of my little sister. For this assignment, I was inspired by the photographer, Nadar, since his work often captured people with different poses and facial expressions. It seems that Nadar emphasized his work upon the emotions of people’s faces that often told a story of what they were experiencing and going through in their life. Some description of Nadar was that he was an expert photographer and he had opened a portrait studio. Nadar had amazing showmanship and craftsmanship as well, he was very creative and captured many faces. His portrait studio was painted red and his name was printed in big letters across the wall. Nadar had a great photography business which a lot of people were very amused by. I chose to emulate my portrait by the inspiration of Nadar’s work since the people he captured often had their hands on their faces. His clients usually never faced the camera which I find very unique since this is more like an off guard portrait. Nadar also used lighting which often reflected and focused more on their faces. Since Nadar emphasized on lighting, I as well also made sure that the lighting was fixated upon my little sister. As well as, I had her face away from the camera with her hands upon her face.
London is full of amusement, some of them illegal. This advertisement for 'amusements' (i.e. slot machine.....never found them very amusing) was on the edge of Chinatown.
Amuse Bouche
Left: Salted cod with squash.
Middle: Squash puree with aged balsamico.
Right: Kabocha squash with candy confited prosciutto.
Read my review at the ulterior epicure.