1 (8 ounce) baguette
1/4 cup freshly ground black pepper
1 cube prechoin (optional)
1 tablespoon chopped celery
Perform a pared-down version of up the rib roast for porcination, a la Caetano from Squares. In a lightly greased cast iron skillet, grill over medium-high heat until evenly brown.
In a large bowl, mix ground black pepper, celery and white pepper. Pour into a glass dish or bowl, garnish with rib bones.