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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
This is from a museum of old arcade style games and displays found at the Amusing America Museum at Pier 45 in the heart of Fishermans Wharf. There are some seriously creepy and bizarre displays in this place. I even saw the Zoltar machine from the movie 'Big' here. This place has an amazing collection and the space is huuuge.
"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.
For FGR...We are not amused
Sorry I didnt write anything else to explain why I took this photo. I wanted to post it before leaving for work and as per usual I was running late.
Reasons for not looking amused:
- because it was the FGR theme
- it was very early in the morning
- I only had 4 hours of sleep
- I had a long work day ahead of me (which btw went really well, highest sales yet)
But its ok now! I have the next 2 days off and Im going to visit my family and friends in Hamilton again!
Looking at my other 365 I realised I did have something to not be amused by today. The replacement for thebook that I photographed with the incorrect pages came in today but it was also screwed up so I ordered another one, I really want ot know what happens next. Im hoping I dont keep getting screwed up books.
5000 plus views on my photostream!! Thanks everyone for taking the time to look at my photos! All the comments and compliments are encouraging. Im excited to see what this year brings and how my photography skills improve.
Amuse Bouche Fried smelt, fish maw.
The American Restaurant
Kansas City, Missouri
(March 16, 2012)
the ulterior epicure | Twitter | Facebook | Bonjwing Photography
(Rollover)
Fingerling potato chip with herb chevre and herb oil.
Taste: The herb oil was more like a pesto - with strong hints of basil and what I thought might be mint, but my dinner companion didn't taste any mint. The herb chevre could have used some more "umph" - by itself very good, but not very herby.
Pumpkin soup with balsamic reduction, ricotta cloud and a side of pignoli nuts.
I had a tasting menu lunch with a good friend of mine, Michael T. If you are interested, please see his photo set.
To read my review of this meal, please click here
© 2011 Tina Wong; The Wandering Eater. All Rights Reserved.
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,
beef tartare in brik pastry; chicharron; jamón ibérico croqueta; pickled persimmon with marcona almond
470 Pacific Avenue, San Francisco, California
415.775.8500
twitter: @frodnesor
instagram: @frodnesor
Irati Taverna Basca, Barcelona, Spain
July 4, 2011
c/ Cardenal Casañas, 17
08002 Barcelona
+34 (902) 52 05 22
"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.
Amuses Bouche
Right: Tomato confit with toasted quinoa.
Left: Roquefort custard with Sauterne gelee.
Read about this meal at the ulterior epicure.