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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
Wasn't listed on the menu but it was Tuna Tartare with Quail's Eggs, a Quinelle, Mushrooms and a Snow Pea.
this is not my work...I am just a photographer taking hdr graff pictures.
LEGAL DISCLAIMER: I Do Not Condone Any Acts Of Vandalism Nor Do I Participate In Such Criminal Activity. I Am Simply An Observant and Take Photos Of This Graffiti You Have Come Across. ALSO I Will Not Condone Any Usage Of My Photos To Support Any Legal Matter Involving These Acts Of Vandalism Therefore YOU ARE NOT WELCOME TO VIEW OR TAKE THIS MATERIAL For ANY Purpose...
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.
Salmon belly tartare dusted with sea salt on a bed of Meyer lemon paste. Fried cauliflower crumbles and a "Fire Hawk" bud (sweet, thistle-like flavor). Dish is dusted with citrus powder.
@ Hingurana, Sri Lanka
Name : Flapshell Turtle
Binomial nomenclature: Lissemys punctata
Status: least concern, resident
A common turtle found in or near water bodies. They are aggressive and can deliveer painful bites.
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.
White Bean Soup with Chorizo & Chives www.TheKitchin.com
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 is a collection of recipies, put together by Birgit Kindler. Designed by Torsten Illner & Moritz Grünke
Amuse Bouches
Notes: It was pea puree in puff pastry, a little tartlet with something I can't remember inside, and then a hibiscus spheroid.
Amuse Bouche
Cheese-filled cracker, smoked salmon panna cotta (page 132 of "bluestem, the cookbook"), and chicharron with salt and vinegar powder.
bluestem cookbook dinner
bluestem
Kansas City, Missouri
(November 13, 2011)
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.