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Fried shrimp paste cake with red pepper aioli.
The server said mayonnaise, but I think he meant to say aioli. ;)
It tasted like a ball of fish paste (think standard Chinese stuff from the supermarket - it's good though) coated and fried in a light cumin spiced breadcrumb coating, then placed on top of a sweet and cooling red pepper sauce.
Loveland revisited. This particular museum is dedicated more to sex than love (if you distinguish the two) and is basically a huge sculpture garden of sexual suggestions, for lack of a better phrase.
This is my second visit to Loveland (as I was semi-leading a tour group for an afternoon) and I tried to get a few different perspectives, close-ups, etc.
This museum is located on Jeju-do, South Korea.
"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.
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.
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).
127 Ledbury Rd
London W11 2AQ
United Kingdom
Tel: +44 (0)20 7792 9090
2* Michelin restaurant;
One of San Pellegrino World's 50 Best Restaurants (#13 in 2013)
To read more about this meal, please CLICK HERE
© 2014 Tina Wong; The Wandering Eater. All Rights Reserved. Images may not be reproduced, copied, or used in any way without written permission.
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.
H.H. Dilgo Khyentse Rinpoche
Once you have the View, although the delusory perceptions of samsara may arise in your mind, you will be like the sky; when a rainbow appears in front of it, it’s not particularly flattered, and when the clouds appear, it’s not particularly disappointed either. There is a deep sense of contentment. You chuckle from inside as you see the facade of samsara and nirvana; the View will keep you constantly amused, with a little inner smile bubbling away all the time.
Amuse Bouche Fried smelt, fish maw.
The American Restaurant
Kansas City, Missouri
(March 16, 2012)
the ulterior epicure | Twitter | Facebook | Bonjwing Photography
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.
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.
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.
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
Three-star Michelin lunch.
Minus one, as HC took one already.
To read about this visit, please go to The Wandering Eater
© 2010 Tina Wong; The Wandering Eater. All Rights Reserved.