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(Rollover picture)
The meal began with a presentation of beet and Gruyere cheese filled gougieres.
Taste: the beet (you can see the pink filling peeking out the bottom of the gougieres in the picture far left) was discernably sweet and earthy. The Gruyere, sharp and salty. A nice little way to welcome me back to the Avenues.
A laser cut pendant and a matching 3 inch embroidery hoop.
Blogged at hugsarefun.com/amuse-bouche-swap/
Maple Custard (Gerard Craft)
Shiitake, dashi "caviar."
Paired with NV Scarpetta Pinot Nero / Franconia "Timido Spumante" Brut Rosé, Friuli (Italy)
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Day 240 ~ Myles Seems Amused
The boys got back home just in time for dinner. Mom and I cooked while Curtis grilled and we set the table so that we could all eat together. The boys took a swim just before dinner (hence the shirt-less Dominic) and we settled in for nice conversation and laughter. Myles, who also has some serious issues with his eyesight like my husband, fit right in from the get-go and the kids loved him. He seemed amused by us and was so much fun to have around.
Amuses Bouches
Roasted Red Pepper and Comte "Quiche": Tasted just like pimento cheese on pastry.
Goat Cheese with Almonds and Green Celery: Really lovely almond flavoring in the goat cheese truffle.
Hamachi with Pickled Mushrooms: (On the spoon). Very mild, earthy flavors. I was expecting more tang and salt from the pickled mushrooms.
Read the review at the ulterior epicure.
duck orange and watercress forks served with a mint chilli and lime dip
(i know i should have, but i couldn't be arsed - and don't know if i had enough plates left - to plate these individually)
Amuse Bouche
Tomato gazpacho with garlic crouton, balsamic vinegar and olive oil.
Read about this meal at the ulterior epicure.
Amuses Bouches
Left to right:
Beau Soleil Oyster
Cod Brandade Croquette
Beef Tataki
Read about this meal at the ulterior epicure.
Amuse Bouche
I'm tempted to say that this was a nugget of shaved asparagus on a branch with something creamy and mustard seeds. But I can't recall.
Chef & Sommelier
Helsinki, Finland
(June 3, 2015)
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Amuse Trio:
- sashimi, fritter, cold "soup"
My favorite was the sashimi.
Please look at the same meal from the perspective of thewanderingeater, and take a look at the entire Jean-Georges picture set.
"Amuse" is a veteran Melbourne-based graffiti artist who also is the creator of the global graffiti battle series "War of the Words".
Finally, "Amuse" is known for his crisp lettering, technical "burner" pieces, and vibrant style.
For more information, or to follow this artist references refer to -
INSTAGRAM: www.instagram.com/amuseone/
mtnaustralia.com.au/blog/amuse-interview/
#AmuseOne #Amuse1 #Amuse #SkinnyWhiteBoys #SWB #KingsOfSteel #KingsOfStyle #KOS #WaroftheWords
Amuse Bouche
Fluke with snap pea dressing.
Carrot-miso soup.
Radish with Dijon mustard butter on toast.
Read about this meal at the ulterior epicure.
I guess this was a mini hamburger.
Misión 19
Tijuana, Mexico
(August 14, 2012)
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Mtleted onions, potato foam, bone marrow, masa cake. tomatillo salsa verde.
Misión 19
Tijuana, Mexico
(August 14, 2012)
the ulterior epicure | Twitter | Facebook | Bonjwing Photography
Misión 19
Tijuana, Mexico
(August 14, 2012)
the ulterior epicure | Twitter | Facebook | Bonjwing Photography
IMG_5667
和食
日本料理
懐石料理
会席料理
WASHOKU
WORLD HERITAGE
KAISEKI CUISINE
Sakizuke (先附): an appetizer similar to the French amuse-bouche.
Hassun (八寸): the second course, which sets the seasonal theme. Typically one kind of sushi and several smaller side dishes.
Mukōzuke (向付): a sliced dish of seasonal sashimi.
Takiawase (煮合): vegetables served with meat, fish or tofu; the ingredients are simmered separately.
Futamono (蓋物): a "lidded dish"; typically a soup.
Yakimono (焼物): (1) flame-broiled food (esp. fish); (2) earthenware, pottery, china.
Su-zakana (酢肴): a small dish used to clean the palate, such as vegetables in vinegar; vinegared appetizer.
Hiyashi-bachi (冷し鉢): served only in summer; chilled, lightly cooked vegetables.
Naka-choko (中猪口): another palate-cleanser; may be a light, acidic soup.
Shiizakana (強肴): a substantial dish, such as a hot pot.
Gohan (御飯): a rice dish made with seasonal ingredients.
Kō no mono (香の物): seasonal pickled vegetables.
Tome-wan (止椀): a miso-based or vegetable soup served with rice.
Mizumono (水物): a seasonal dessert; may be fruit, confection, ice cream, or cake.
Amuse Bouches
On the right was a pork terrine on toast.
Justus Drugstore
Smithville, Missouri
(March 17, 2013)
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Amuse Bouche
Quail egg with caviar and smoked salmon and hollandaise.
Restaurant á l'Aise
Oslo, Norway
(August 18, 2017)
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It looks as if this is what happens when you try to dive into sand instead of water.
This funny sight was seen on Bournemouth beach.