In all seriousness: If I ever have to julienne an effing gherkin again....shoot me. Only the French julienne pickles. And not even human-sized pickles. Gherkins. With a 9-inch chef knife. Naturally. These are the pork chops. Again, I forgot to take the picture before I started to pack them away...all that's missing from these plates are mashed potatoes, but you should all know what those look like by now. I just wanted to get a shot of my lovely deboning (we have to remove the spine from the rib...during which the tip of my boning knife actually snapped off and was lodged in the meat for a little while). Then we just pan sauteed them, whipped up a tasty pickle sauce (aka veal stock reduced, the pork bones, gherkins (natch) and onions). 
I did manage to take a closeup shot of the old papillote though. Tiny chef's hat for the bones. Almost as stupid as julienned gherkins. Now, hats for the gherkins? That's an idea I can get behind.
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