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from Goldfish restaurant in Yaletown, BC, Canada

Twist. The Mandarin Oriental. Chef Pierre Gagnaire. Las Vegas, Nevada. September 2011.

Amuse Bouche

Tete de veau, remoulade.

 

the ulterior epicure

Amuse Bouche

Chicken croquette.

 

Niche

St. Louis, Missouri

(April 17, 2012)

 

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Left: Watermelon-mint puree: Like the "Honeydew soup" dessert from my previous dinner at Room 39, this was basically over-minty chunky mouthwash - this time, with watermelon as the side-kick flavor. Refreshing in an unenjoyable way.

 

Middle: Pear Tomato with Smoked Sea Salt: Best in show. Tomato was fresh, grassy and slightly sweet - melded perfectly with the smokey and minerally black sea salt - especially loved the crunch.

 

Right: Crispy Prosciutto with Goat cheese and Port reduction: Not bad - the prosciutto was crisp, and had a distinct bacon-like smokiness to it. I wondered if the prosciutto had been crisped (i.e. fried) in bacon grease. It was good. It was even better with the tangy and very fresh goat cheese, chive and balamic - it sort of had a baked potato dressing affect (sour cream, chive and bacon)... with the added sweet-tang of balsamic.

I'm not sure if his name is really Henry G. Christmas or Christman. I just like the name Henry Christmas. It amuses me so that's what it is.

Amuse Bouche

This cube was chewy and made from a mix of herbs and fruit (if I remember), it as tart and slightly sweet, and smoked under this cloche.

  

Paxia

Mexico City, Mexico

(May 20, 2013)

 

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I like a license plate that sounds apathetic.

amusing herself by eating an old tree stump

Queer Food for Love during the Dirtstar event at the Tenderloin National Forest

 

"For the closing spectacle of DIRTSTAR at the National Queer Arts Festival, QUEER FOOD FOR LOVE designed a molecular gaystronomy laboratory, to explore nature from an unnatural point of view. Using hydrocolloids and the mysteries of SCIENCE, homos constructed DIY amuses bouches: cubes of rose gel, suspended bubbles of basil foam, fresh strawberry caviar spheres, and brittle bites of tarragon and garden flower glass. Summer, deconstructed, and reconstructed, in a variety of new sights and textures. Just like homosexuality, "it ain't natural," but it sure is yummy, and you won't know it until you try it. Viva summer, viva DirtStar, and viva sexperimentation. "

Amuse Bouche

Green pea Vichyssoise with a crouton.

 

Look for my review at the ulterior epicure.

She was riding around on her little black plastic motorcycle. Everytime she stopped, she looked at me to see my reaction. I see her expression as one of amusement and expectation. Later at dinner she decided that I was a friend and came to sit on my lap.

 

One of the children of the Kingdom.

 

Natural light, outside, and in the middle of a very windy day.

 

4104c2s

In einem kleinen Italienischen Restaurant in Weissach im Tal.

Left to Right:

 

Cucumber, Olive Oil-Poached Tuna, and Olive: Flavor-wise, my favorite, although I generally dislike oil-poached tuna. I had been reading the menu in the days leading up to our dinner (the restaurant changes the menu daily), and this tuna was probably left over from the Olive Oil-Poached Tuna main course offered the night before.

 

Grilled Turnips, Radishes, and Garlic Scape with Aioli: Loved the grilled turnips and radishes. Way too much aioli (but, I'm not a mayo/aioli type of guy). Garlic scape was too tough and not pleasant to eat, and somehow lost all its punget flavor!

 

Prosciutto-Wrapped Fresh Fig: A classic combination - too bad the proscuitto was too leathery and the fig too ripe. The fig melted and I was left with a mouthful of salty chewy ham. Nice balsamic reduction on the side. I did notice that all the other diners got just one tiny amuse, we obviously got something special. It put me on edge.

 

Crab cake, Tomato soup with pesto, Salmon tartare with Meyer lemon

By Raoul Verlet (1897)

 

I am amused by the less-than-impressed expression of the woman underneath the bust.

 

Taken in the Parc Monceau.

 

The park was created by Phillippe d'Orléans, Duke of Chartres, with land purchased in 1769, and made a public park in 1778. Parc Monceau was designed by Louis Carrogis Carmontelle (1717-1806) as an 'English Garden'.

Despite his supporting the French Revolution, Phillippe d'Orléans was guillotined in 1793 during the Reign of Terror.

 

Taken in the 8e Arrondissement

Amuse S2000 Gran Turismo 5

At the AMUSE Museum, Asakasa, Tokyo: the amazing Boro Textiles exhibition. Photo courtesy of Lucia Lapone

Amuse Bouche

Crab.

 

The White Room

Amsterdam, The Netherlands

(November 27, 2018)

 

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Langoustine

Pan-fried, tartare, and cured. Basil mousse, lime, and yuzu.

 

the ulterior epicure

Was sie sich wohl gerade denkt, während sie uns dies Lächeln schenkt?

We amused this little boy at the airport.

Amuse bouche presentation in Asian dining

Kinzie Industrial Corridor

www.idlemuse.org

The Woman Who Amuses Herself

a Chicago premiere by Victor Lodato

Directed by ensemble member, Nathan Pease

June 25 - July 24, 2016

 

In 1911, Vincenzo Peruggia, a worker at the Louvre, committed the crime of the century by walking out with the Mona Lisa hidden under his coat. Peruggia then spent two years in his Paris apartment alone with the mysteriously smiling woman as his muse. But was he an Italian patriot who believed “La Gioconda” should be returned to her native Italy? Or was he a not-so-common thief seeking his fortune?

 

Leonardo da Vinci’s masterpiece has attracted, inspired, and perplexed millions of admirers across generations and continents but what makes the Mona Lisa so special? Was it her theft alone that brought her the world’s attention? Meet Vincenzo and others affected by the smiling lady in this intriguing whydunnit.

 

Nathan Thompson as Vincenzo Peruggia

Photo credit: Steven Townshend

Amusing sign on the side door of Collier Hardware in downtown Chico

Amuse front end gpw ap2 on SSR Type-F

Dalton Square, Lancaster, being prepared for the holiday skating rink. Queen Victoria is not amused.

Small amuse with filodough, guacamole and grey shrimps

 

Recipe you can find here

Amuse Bouche

Kimchi shrimp with mango champagne.

 

Read about this meal at the ulterior epicure.

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