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"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
Amuse Bouche
Wild mushroom cream soup, truffle aioli, and gougere.
Look for my review at the ulterior epicure.
"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
"Amuse Bouche"
Notes: Certainly the weirdest pass-off as an "amuse bouche." This arctic char, creme fraiche, and chives "pate" (spread? or is this a rillette?) was basically served in lieu of butter. Thank goodenss - it was much better than butter.
The bread here is very good. The butter roll (very buttery) - not so much. But the pumpernickel with caraway and golden raisins - WONDERFUL.
Read about this meal at the ulterior epicure.
tomato confit and eggplant caviar on a black sesame cornet. karen had the one further back which is salmon tartare with a red onion confit. savory delights! per se, new york city.
Pumpkin soup with balsamic reduction, ricotta cloud and a side of pignoli nuts.
To read my review of this meal, please click here
© 2011 Tina Wong; The Wandering Eater. All Rights Reserved.
Amuse'UM '09-Lisa Bokovoy (Museum Marketing & Communications Coordinator), Mary Ryan Fink, Janell Bozza (Museum Development Coordinator), Becky Lenz, Mary-Grace Deese-Playground Chic Attire; Credit-Imagine It! The Children's Museum of Atlanta by Kim Link
Amuse Bouche Fried smelt, fish maw.
The American Restaurant
Kansas City, Missouri
(March 16, 2012)
the ulterior epicure | Twitter | Facebook | Bonjwing Photography
Cauliflower velouté, cilantro oil - sweet, voluptuous, smooth.
Pâte brisée with roasted cauliflower, cauliflower puree, lime purée, chili spice - loose, airy buttery base, a touch of heat punctuated by sweet roasted cauliflower and clean burst of lime. Really nice. Both whets appetite and gets taste buds going (not to mention being pretty and dainty).
Tete en Fromage
Head cheese with Red Fife whole wheat crackers
Stone ground Red Fife heritage wheat courtesy of Patricia Hastings
Heritage pork from Sherry at Chick-A-Biddy Acres.
Amuse Bouche
Beets, whipped goat's milk feta, citrus zest, Banyuls vinegar.
Read about this meal at the ulterior epicure.
It's potato croquettes with coconut milk-based sauce.
To read about this visit, please go to The Wandering Eater
© 2010 Tina Wong; The Wandering Eater. All Rights Reserved.
This amusing and humorous image was taken at a right wing protest in Jerusalem, this policeman and his horse both take a break from keeping order to relieve themselves against the wall of the Jerusalem Supreme Court.
Nikon D700 24-70 2.8 @ 70mm, 1/1250, f2.8, iso 400,
Irati Taverna Basca, Barcelona, Spain
July 4, 2011
c/ Cardenal Casañas, 17
08002 Barcelona
+34 (902) 52 05 22
1st visit: early November, 2005
Amuse Bouche: Mushroom puree in egg shell topped with Oud Dutch cheese.
Taste: This was much more of a "Amuse d'Oiel" than an Amuse Bouche. This was difficult to eat, as the cheese crisps on top ended up crumbling everywhere but into the shell - which held literally a thimbleful of the mushroom puree.