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White Bean Soup with Chorizo & Chives www.TheKitchin.com
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 Bouche
Parsnip panna cotta with carrot gelee.
Notes: You know the old (foodie) saying: every fine dining meal begins with a white panna cotta. (I've had cauliflower panna cotta, cocoa butter panna cotta (yes, as a savory course), uni panna cotta, malted sunchoke panna cotta, white pepper panna cotta, cucumber panna cotta, Maytag blue cheese panna cotta, sweet corn panna cotta..., etc.). This, I add parsnip panna cotta.
What I enjoyed about this pairing, is the earthy, natural sweetness of both root vegetables. The panna cotta was very smooth and silky, the gelee was supple and not too firm. The flavors were very clean and simple, not at all muddy.
Read about this meal at the ulterior epicure.
Amuse Trio:
- sashimi, fritter, cold "soup"
My favorite was the sashimi ( topped with plum).
Please look at the same meal from the perspective of thewanderingeater, and take a look at the entire Jean-Georges picture set.
This replaced the packaged snacks from the last time I flew this route, so good on ANA.
I couldn't really tell you exactly what each item was but the fancy potato salad like thing at the top was really, really delicious.
At the King's Hall Stage, we were wowed by the pipes and drums of the group Tartanic. Their spokesperson, the highly energetic one on the far right, promised the audience would be thrilled and amazed as we watched them masterpiping and fiddling right before our very eyes.
He was right, they were as amazing as they were amusing to watch and listen to!
Gotta love that RenFest humor. hehe
*As promised, more highlights from my recent trip to the Georgia Renaissance Festival.
And there's still more to come.
Amuse Bouche
On the left was a tuile cigar filled with come kind of cream with peanuts. On the right is a crispy taco with various creams.
The White Room
Amsterdam, The Netherlands
(November 27, 2018)
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Amuse, made with homemade sourdough bread, grilled turnip, chopped crayfish and cinnamonbasil.
This was served to prove you only need great produce to create great food, but I think it was lacking something. Probably some limejuice to cut through the "fatty" raw crayfish. Or more cinnamonbasil, mixed in the tartare.
Worship of the Lords of Stability is apparently popular in East Oxford. The theological problems of timeless divinities have always amused me; just consider the scholastic contortions over tempus, aevum and aeternitas.
Also note the two foundation stones.
Amuse is a collection of recipies, put together by Birgit Kindler. Designed by Torsten Illner & Moritz Grünke
An amusing notice inside my hotel room at the Two Dragons Guest House in Siem Reap. (Siem Reap, Cambodia, Oct. 2008)
Amuse is a collection of recipies, put together by Birgit Kindler. Designed by Torsten Illner & Moritz Grünke
Jellified smoked herring roe with layers of cauliflower mousse (top) and almond panna cotta (bottom)