Prime rib, pommes puree inspired by American loaded potatoes, and maple butter carrots with cinnamon and nutmeg
Prime rib, pommes puree inspired by American loaded potatoes, and maple butter carrots with cinnamon and nutmeg
The prime rib was roasted at 200° F to 123° internal temperature and then reverse seared.
The pommes puree had some of the butter replaced with rendered bacon fat. Then fresh mini mozzarella balls and chives were added.
The carrots are pretty much as described.
My boys declared the potatoes to be the hit of the night, which I get. Dang are they rich!
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As a French speaker I’d love to hear you say pomme purée.
Also, I’m hungry now so thanks I guess.
You most certainly would not! My French is awful. It is a known fact in my house that when Dad says, "You know, the French call this . . ." you should immediately stop listening and assume he is lying.
I use the French name for the dish in this case to signify the style as opposed to the usual American lumpy mashed potatoes with less butter.
The answer is always Royale with cheese.
LE Royal 😎 (there’s even a deluxe version of it)
omg jlai.lu is some amazing french wordplay.
You read it right 🙄
It comes from the former r/rance now [email protected] where English was a forbidden language and everything had to be translated to the stupidest version of French.
- Post = Poteau
- Cross post = Croix Poteau
- Breaking News = Journaux cassés
- WTF = Quoi la baise (QLB)
- etc etc, until my personal favourite
- Pain in the ass = Pain dans le cul 🥖