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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 Bouche
Basil espuma.
Arola
Santiago, Chile
(April 4, 2013)
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Arola
Santiago, Chile
(April 4, 2013)
the ulterior epicure | Twitter | Facebook | Instagram | Bonjwing Photography
Squid ink wafer cream sandwich and a corned beef croquette
Read more at www.ross-eats.co.uk/2012/01/roganic-reviewed/
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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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.
The Inn at Little Washington
Washington, Virginia
(November 2, 2022)
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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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