View allAll Photos Tagged amusing

I don't remember what it was that was amusing, but it clearly was. This was taken with a Panasonic DMC G1 in Portland, Oregon. It is an 18 MB PNG file with an sRGB color profile. Processed in Lightroom and converted from tif to PNG with Graphic Converter on a Mac.

Peeky Toe Crab with Sunchoke Cream.. Great start

A honda s2000 with a Amuse Power House widebody kit and Voltex spoiler

Tomato veloute, Pacific Oyster

at Le P'tit Resto in Bayeux

AMUSE dissed [Detail Image]

I watched Spiff's WoW video for Jonathan Coulton's "Dance, Soterios Johnson, Dance" (http://www.youtube.com/watch?v=eZ4Oycujt7k) and received the advertisement in the video. I am highly amused. The advertisement leads to the Rifftrax site, by the way. That's probably the first ad I've ever clicked intentionally.

Lunch at Amuse at VMFA

Artist: Amuse

Crew: SWB

Year: Unknown

Croquette filled with Iberian Pork

Jaden, Talysha, and Camie laughing at a video. Everyone was suppossed to get ready for our prop dance...which is tires and inner tubes :)

2.22.2015 florida

If you like this photo and you want to help me to be able to take more, come support me on Patreon www.patreon.com/ianrbuck

Fresh tomatoes, parsley, chives, garlic and basil create this beautiful, tasty dish...

So far this project has been made up of 3 sessions of about 30 mins photographing passers-by while standing more or less on the same spot at the intersection of Briggate and the Headrow, Leeds.

 

No more than 30mins photography is possible because after that the light that angles along the Headrow is gone. Each session has yielded 19 usable photos.

 

I have had real difficulty defining for myself what I think the project is all about. It seems to me if it isn't obvious, then it isn't working. But tonight's session yielded some really interesting discussions with some of the passers-by (some of whom were amused, some decidedly unamused.)

 

Those discussions gave me some confidence that the project is worth continuing and completing (whatever that means.)

Shirahama, Japan

ACME Hotel [West Town Bakery]

Mackerel with horseradish and mustard

Amuse dish for fine dining amuse bouche presentation

It's all so terribly amusing, isn't it? :)

Amuses

Duck Confit with Pickled Vegetables

Goat Cheese Terrine, Hazelnut Tuiles

Lobster Parfait, Tomato Gelée, Cavia

 

Notes: Delicious! All three definitely amused my palate! (I removed the caviar before eating the parfait.)

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