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Flying business class Vietnam Airlines Sydney to Saigon (Ho Chi Minh City). See blog post: www.thefoodpornographer.com/2012/08/29/flying-business-cl...
Amuse Bouche
Cured duck breast and apricot compote. Extra virgin olive oil and pepper.
Notes: Very good apricot. Totally overwhelmed the cured duck, which I don't remember tasting at all.
Course 3, a crisp chiccharone topped with finely diced sauerkraut, tiny piped dollops of blood pudding and a bacon aioli. It was like an airy h'orderves, but gone are the boring pate on cracker days, instead a well balanced, and pretty triple-bite that just evaporates as it hits the tongue neither weighing down the palate nor leaving that back of the throat lingering sensation (i.e. no chiccharone burps) which I appreciated especially since 1) we had a full dinner of many tastes ahead; 2) there's nothing worse to ruin a nice experience than to have an overwhelming taste haunt that back of your throat on a nice night. (A bit too much detail, I am aware, but it is a detail that could affect a nice experience).
Duck Prosciutto
Apple butter, cherry mostarda.
The American Restaurant
Kansas City, Missouri
(April 4, 2012)
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Amuse Bouche
Left: Mango with feta cream and olives with basil puree.
Center: Warm edamame broth with lemon foam.
Right: Shrimp croquette with pickled fennel.
Read about this meal at the ulterior epicure.
no limitations, no boundaries it's like an art
an old photograph taken using Minolta XG-M Negative Film scanned at Epson GT-X750
Best view on LARGE
While waiting for our plane at the Seattle Airport terminal, Terry takes my picture while I amuse myself.
Since we said we're supposed to be amusing, I guess I'll just totally embarrass myself with this shot ... which is actually quite typical for what I usually end up doing when photographed! I know I look totally ridiculous compared to all the gorgeous glamour shots in the aMuse pool, but ... oh well!
*excitedly awaiting Anna-Karin's driver license shot to see if it's anything like mine*
Amuse Bouche
Quail egg, "potato chip, and sauteed pea shoots, with chile sauce.
Look for my review at the ulterior epicure.
Amuse Bouches
Grilled spring onion, carrot purée, and housemade chicharrones.
bluestem
Kansas City, Missouri
(June 11, 2013)
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Amuse Bouche
Oyster.
Gramercy Tavern
New York, New York
(January 30, 2012)
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Amuse Gueule (6 distinct one-bite tasters served on a horseshoe shaped plate):
raw oyster from British Columbia
pickerel dumpling served in a sacue of reduced fish stock, wine, olive oil, and balsamic vinegar sauce
crab salad (daikon strips, lemon juice, mayonnaise and shallots), fresh grated horseradish garnished with Okinawan sea grapes
head cheese with pickled string beans and beets
house-smoked ham on sourdough crostini
a shooter of PEI mussel soup
My first attempt at doing a photo shoot with a band. After moving indoors from the frigid Winnipeg winter, we did the entire shoot inside Renee's tiny apartment with the help of a white sheet and couch.
Easily Amused is a local Winnipeg band that is composed of Renee Lamoureux and Keith Macpherson (you may recognize Keith from Canadian Idol). They offer up a great range of music, from heart-felt folk, to funky rock. Their great personalities and wonderful musical abilities make them a real blast to see live.
Interested? Then check out their website or myspace page:
www.easilyamused.ca/ea/main.html
profile.myspace.com/index.cfm?fuseaction=user.viewprofile...