View allAll Photos Tagged amusing
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
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
Amuse Bouche
Shaved beets, orange.
Têtedoie
Lyon, France
(January 26, 2013)
the ulterior epicure | Twitter | Facebook | Instagram | Bonjwing Photography
"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
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.
Amuse Bouche
Skate with squid ink marshmallow.
The Modern
New York, New York
(January 27, 2012)
the ulterior epicure | Twitter | Facebook | 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
Competition victor. Amusing child bodysuit Dos Boobies. We begin with the finest quality ONE HUNDRED% cotton infant bodysuit with "I do not constantly consume alcohol milk however when I do I like dos boobies" published on front and also 3 breaks on base for very easy baby diaper modification. Dimension newborn to 6 months Item Showcases Device
Cucumber granita with olive oil, prosciutto and chili flakes. Delicious.
Stella, Glen Ellen, California
Amuse Bouche
Fried mackerel "escabeche," with pickled ramp and vinegar gelatin.
The Modern
New York, New York
(May 7, 2012)
the ulterior epicure | Twitter | Facebook | Bonjwing Photography
In this photo: Arne Aalberg, faculty member, Department of Structural Engineering, NTNU.
Professor Aalberg drops in on his student teams working on constructing a load bearing bridge, using principles covered in their introductory structural engineering courses (TKT4116). Verkstad - Institutt for konstruksjonsteknikk, NTNU
Photo:Christine Sætre / NTNU
Can't find it in the bible
Can't find it on TV
Can't find it in diamonds
There's something inside me that just won't allow me to
Can't find it in music
Can't find it in my soul
Can't find it in chocolate
Oh babe I can't hide it
I can't even find it in you
- Garbage, Can't Cry These Tears
Left: Lemon-fennel soup (served warm) with a touch of olive oil.
Right: Santa Barbara uni on a jalepeno sliver and black bread. A drizzle of olive oil and sea salt.
Amuse Trio:
- potato fritter, lobster wrapped in lard, squash custard.
I started from the middle - can you blame me? ;-)
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.
"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
Smoked white fish with mustard, pickled onion, dill, and olive oil.
Focus
Park Hotel Vitznau
Vitznau, Switzerland
(September 12, 2015)
the ulterior epicure | Twitter | Facebook | Bonjwing Photography
Appetizer, Can't remember where this was taken, but maybe it was in Provence,. (hence the beautiful rosé).
Amuse Bouche
Tomato with cauliflower crema, salmon roe, and aged balsamico.
Notes: This was essentially the same amuse bouche that I had last time at Bouley. Except this time, the tomato was fresher and played a more active roll. Last time, I left this amuse scratching my head. This time, I actually "got" what they were trying to accomplish.
I attribute this to two things:
1. The tomatoes were actually in season (albet, the very end of the season) and there was more of it.
2. There was more salmon roe.
The end result was a nearly one-to-one ratio between savory and sweet, with the textures ranging from silky, to creamy, to slippery, with pops of salty, briny salmon roe throughout. It was actually kind of pleasant. It was certainly unique. It's not the most approachable combination of flavors or textures, but I think that's why I appreciated it.
Amuse Bouche
Smoked salmon, pickled fennel, clementine.
The American Restaurant
Kansas City, Missouri
(April 4, 2012)
the ulterior epicure | Twitter | Facebook | Bonjwing Photography