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Our very amusing present from Max & Andrea - am getting to work on them when we're back from Venice!
Taken with the Rebel XT.
Goat cheese with...stuff...okay, I don't remember the exact description, but it was good.
The windscreen has a flat (hopefully) bullet-proof central pane, but looks postwar rather than WW II.
Amuse-bouche of baby arugula wrapped with a strip of bresaola and topped with Parmigiano-Reggiano and smoked salt.
I've only just had time to post these very amusing comments to What is an Interior Designer?
This question was put to visitors of the trade show 100% Design - which included the public on the last day.
The answers - and some of them are very funny if at times not entirely complimentary - filled a complete whiteboard which I photographed at the very end of 100% Design in September 2010
To see some of the answers, look at the set I have put together
www.flickr.com/photos/barbarachandler/sets/72157625522804...
Click on the individual photos for larger views - and do leave comments!
There was also a blackboard filled with comments on What is the Future of Design - you can see these in the same set - but in truth the ansers to What is an Interior Designer were far more colourful, and well thought out.
Go on - add your two pennyworth in the comments section below!
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Kaseki French style, Misoguigawa, Pontocho, Kyoto
Amuse-bouche
Tomato with cheese
Toast with Norwegian Salmon
Pastry with pistachio
Amuse
Left: Sea Bass Escabeche
Right: Cauliflower Panna Cotta, Lemon Gelée, Fried Caper
Wine: Champagne Pol Roger
Photo by M.
Notes: I was so busy taking notes while one of the captains described what these were that I forgot I hadn't snapped the photo. Fortunately, M took the shot with his camera.
The bass had a pleasing flavor, and the marinade was well-balanced, i.e., not too acidic. The panna cotta was very smooth, and the lemon gelée provided a bit of zest to the cauliflower flavor. Loved the fried caper!
Special Note: After the first three amuses, which I noticed were served to all diners, because we were having the Menu Royale, we received an additional amuse: a deep-fried quail egg topped with caviar. M immediately popped his into his mouth and, after I gently scraped off the caviar which I don't eat, I did the same. Malheureusement, we both realized we had both neglected to take a photo. In any case, the little morsel was delicious!