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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).
"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.
This street entertainer was getting a fair bit of attention in Leicester city centre today. Quite a few were having their photos taken along side him. Clever act.
Amuse Bouche
Wild mushroom cream soup, truffle aioli, and gougere.
Look for my review at the ulterior epicure.
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.
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.
Sampler share platter: New Brunswick oysters with house made sauce, lemon and horseradish ($3.50/piece); tempura crab legs on iceberg lettuce with cocktail sauce (lobster on the current menu) and polenta fries with spicy aioli (tasting portion is shown; regularly $8).
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.
Amuse Bouche Fried smelt, fish maw.
The American Restaurant
Kansas City, Missouri
(March 16, 2012)
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Before we could begin with the starter we ordered, "Le Fritz" himself came with these two little appetizers.
On the left you see a savoury poffertje with a spinach and salmon filling and on the right you see a potato pancake with a salad of veal tafelspitz, chanterelles, red onion and pumpkin seeds with a dressing of Styrian pumpkin seed oil, vinegar and lemon.
On Fritz's stream you can see the stuffing of the poffertje and another perspective of the potato pancake with the salad.
***
Bevor wir überhaupt mit der Vorspeise anfangen konnten, kam "Le Fritz" persönlich mit diesen zwei Appetithäppchen.
Links seht Ihr ein herzhaftes Poffertje mit Lachs- und Spinatfüllung und rechts seht Ihr einen Reibekuchen mit einem Salat vom Kalbstafelspitz, Pfifferlingen, roten Zwiebeln und Kürbiskernen, angemacht mit steirischem Öl, Essig und Zitrone.
In Fritz' Stream könnt Ihr noch die Füllung vom Poffertje sowie eine andere Perspektive des Reibekuchens mit dem Salat sehen.
Cursing in a language other than your mother tongue will inevitably lead to such hilarious results as this.I think though that one gets the general gist,and it does appear that the"artist" was running out of paint toward the end of his "work".(spotted in a quaint little backstreet in the old part of Rethymnon in Crete.)
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.
Course by Frank's Kitchen
Classic done so well. As a non-cooked oyster lover, this pleased me immensely. This was as good as the first time I visited Frank's Kitchen in the company of M&T in January (wow, I'm behind with posts).
www.torontolife.com/daily/daily-dish/aprons-icons/2011/07...
Amuse Bouche
Beets, whipped goat's milk feta, citrus zest, Banyuls vinegar.
Read about this meal at the ulterior epicure.
Irati Taverna Basca, Barcelona, Spain
July 4, 2011
c/ Cardenal Casañas, 17
08002 Barcelona
+34 (902) 52 05 22
Amuses Bouche
Right: Tomato confit with toasted quinoa.
Left: Roquefort custard with Sauterne gelee.
Read about this meal at the ulterior epicure.