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I saw this camper van in a car park in Freycinet in Tasmania. i just had a to take a picture.
I, along with the growing majority of British, just can not accept what is preached!
Amusing helmet left on one of the bikers parked outside the National Law Enforcement Officers Memorial as the 2011 Law Ride came to a conclusion.
Washington, DC / May 8, 2011
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
"Mashed potatoes" coated in a crispy crust.
The White Room
Amsterdam, The Netherlands
(November 27, 2018)
the ulterior epicure | Twitter | Instagram | Facebook | Bonjwing Photography
Smoked Salmon Tartare
Pumpernickel.
The American Restaurant
Kansas City, Missouri,
(March 15, 2013)
the ulterior epicure | Twitter | Facebook | Instagram | Bonjwing Photography
(Rollover picture)
King crab, tomatoe confit.
Cup of corn soda - *LOVED* it - it was like carbonated pureed sweet corn chowder (believe me, it was good!).
When we arrived* to the Aviary, we were welcomed in to the standing bar area of the bar (behind us Aviary's kitchen/bar) and greeted with a shot of something that had notes of raspberry/strawberry. I wish I had paid more attention, however we were late and everything rushed at us and all I knew was to strip myself of my jacket, hang up my purse (notice the purse hook on the table), meet and greet other B&E-ers for the evening, grab my camera, take a shot, and then imbibe. That was short lived too as we received our second cocktail as soon as we started to empty this first shot.
*for MG and I, a little late... our dinner at Acadia (Chicago) went a little longer than initially scheduled.
Les 2 Petites Bouchees
Truffled Jerusalem Artichoke Puree
Warm egg yolk, toast, and truffled crisp.
Beet Gelee
Scallop, black truffle, and green apple.
Read more about this meal at the ulterior epicure.
Amuse Bouche
Vichyssoise panna cotta, smoked olive oil, Steelhead salmon roe.
Read my review at the ulterior epicure.
Aperitief
Witte wijn met amaretto, een sinaasappelschilletjes en wat muntblaadjes. Je had niet kunnen bedenken dat dat zo goed zou zijn. Echt briljant als aperitief.
Amuses
* Vierkant blokje “fishcake” met daar omheen gefrituurde noodles. Leuk en lekker.
* Vis, leek op rolmops/zure haring met gefrituurde schijfjes radijs. Erg lekker.
* Witte bonensoepje. Vies en bitter.
* Gefrituurd chipje van lotuswortel met een vismousse ertussen. Beetje sesamzaad. Smaakte voornamelijk naar chipje. Wel okay. Lollig.
* Gepofte rijstkoekje met daartussen een soort paddestoelenprutje.
@ Arzak, 17 April 2007