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Chilled asparagus soup, milk foam – light top, liquid middle, thicker settled puree bottom (perhaps having stayed too long on the plate before consumption)
Ontario broccoli tartlets, kalibrasi(?) olive – one tart-less substitution for our resident gluten sensitive diner. Thick puree of broccoli topped with a thin sliver of briny olive.
Parmigiano mousse, oven dried tomatoes and margarine – creamy, margarine rich cheesy mousse was reminiscent of pizza flavours topped with a sweet dried grape tomato whose seeds gave both texture and a slightly tart component cutting through the rich dish.
Andouille Biscuit
Salsa verde.
Iris
Memphis, Tennessee
(October 18, 2012)
the ulterior epicure | Twitter | Facebook | Bonjwing Photography
White Bean Soup with Chorizo & Chives www.TheKitchin.com
This is one that I just sat down and drew....I try to do one for me in between my other works for people.....it keeps the fun in it to just sit down and do stuff from your mind..........done with turquoise graphite pencils on medium-weight sketch paper
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
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.
A beautiful new image of two colliding galaxies has been released by NASA's Great Observatories. The Antennae galaxies, located about 62 million light-years from Earth, are shown in this composite image from the Chandra X-ray Observatory (blue), the Hubble Space Telescope (gold and brown), and the Spitzer Space Telescope (red). The Antennae galaxies take their name from the long antenna-like "arms," seen in wide-angle views of the system. These features were produced by tidal forces generated in the collision.
The collision, which began more than 100 million years ago and is still occurring, has triggered the formation of millions of stars in clouds of dusts and gas in the galaxies. The most massive of these young stars have already sped through their evolution in a few million years and exploded as supernovas.
The X-ray image from Chandra shows huge clouds of hot, interstellar gas that have been injected with rich deposits of elements from supernova explosions. This enriched gas, which includes elements such as oxygen, iron, magnesium, and silicon, will be incorporated into new generations of stars and planets. The bright, point-like sources in the image are produced by material falling onto black holes and neutron stars that are remnants of the massive stars. Some of these black holes may have masses that are almost one hundred times that of the Sun.
The Spitzer data show infrared light from warm dust clouds that have been heated by newborn stars, with the brightest clouds lying in the overlapping region between the two galaxies.
The Hubble data reveal old stars and star-forming regions in gold and white, while filaments of dust appear in brown. Many of the fainter objects in the optical image are clusters containing thousands of stars.
The Chandra image was taken in December 1999. The Spitzer image was taken in December 2003. The Hubble image was taken in July 2004, and February 2005.
For additional information, contact:
Megan Watzke
Chandra X-ray Center, Cambridge, Mass.
617-496-7998
mwatzke@cfa.harvard.edu
Whitney Clavin
Jet Propulsion Laboratory, Pasadena, Calif.
818-354-4673
whitney.clavin@jpl.nasa.gov
Cheryl Gundy
Space Telescope Science Institute, Baltimore, Md.
410-338-4707
gundy@stsci.edu
Object Names: NGC 4038/4039, Antennae Galaxies
Image Type: Astronomical
Credit: NASA, ESA, SAO, CXC, JPL-Caltech, and STScI
Acknowledgment: G. Fabbiano and Z. Wang (Harvard-Smithsonian CfA), and B. Whitmore (STScI)
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
JPhilipson & I were fortunate enough to be the recipients of alan wong's signature li hing amuse bouche, courtesy of a new twitter friend.
it was delicious...so worthy of an alan wong signature dish!
the pineapple room by alan wong.
macy's, ala moana center.
honolulu, oahu, hawaii.
"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
Wurd.
I didn't wake up until about 1pm today, and I just decided to clean my room because it REALLY needed it. I used the furniture polish and everything. It was bad.
I absolutely DESPISE making my bed :( So I am kicking my bed and not amused :D
Then Mom and I went to El Chico for dinner where I had chips, salsa, queso, and a brownie skillet sundae. Lol.
Amuse Bouche
Brandade with local San Marzano tomato jam.
Notes: Perhaps not the most attractive amuse bouche, nor the most finely textured, but it('s not supposed to be and it) was wonderful. The brandade was served warm. The best part of this amuse bouche was the contrast between the briny, salty brandade and the sweet San Marzano tomato jam.
Read about this birthday celebration dinner at the ulterior epicure.
My art journal workshop word of the week is amuse. I had just taken a self portrait of me "dusting." LOL!
Digital elements by Tangie Baxter at Scrapbookgraphics.com
Foie Gras in Red Wine Jelly, Smoked Oysters, Persimmon layered with Butter and Cheese Breadstick; onboard NH006 NRT-LAX
Crappy picture, amusing content.
This dog is too cool for school.
TRP: Big Ass Shades
She looks way cooler than I do when rockin' big shades.