Just made this a few moments ago - absolutely fantastic!!
My one addition was some chopped walnuts, mixed in with the sauce, added a nice crunchiness.
I'd also say some fresh basil on top would be great, but I didn't have any :-)
The perfect bacon is removed from the pan right before it's in danger of burning. After the grease drains, that leaves it the perfect texture so you feel like you could chew each piece forever (and wish you could)
Mmmmm....Bacon!!!!
I'm more than ready - I'm even live blogging my Solo Thanksgiving.:-)
Check it out:
http://eyeoftherabbit.wordpress.com/2007/11/22/thanksgiving-2007-live-blog/
Without a doubt the most important thing is Timing. You gotta have that little clock in your head whispering to you so that each dish is done at the same time, and ready to be served.
What a coincidence - I just posted a blog yesterday comparing the menus of celebrity chef restaurants in NYC. You won't believe who won my little contest!
http://eyeoftherabbit.wordpress.com/2007/10/11/celebrity-chef-restaurant-menus/
I made this tonight...very good!
We have a winner!
And it's ... kitchenninja. Someone from Serious Eats will be contacting you shortly for shipping info.
Thanks to everyone who commented, and tune in again later today and throughout New Year's Day for a contest each day.
Crispy AND pliant, please!
As Vincent Vega so eloquently phrased it in "Pulp Fiction":
"Bacon tastes goooood..."
Either way...crisp or plient...bacon is magical in any form!
Gorgeously crisp, with a nice fatty streak that melts in your mouth. Mmmmm. No wonder there are so many "bacotarians" (vegetarians who make an exception for bacon).
I like my bacon crisp, but with a little give to it. I usually buy from the local farmer's market so it's a thicker cut.
Pliant - but cooked through. Heaven on a BLAT!
i'm going to be 'that girl' here and say in between. i don't like bacon that is so crisp it crumbles, it's got to have that little bit of chew so it doesn't fall apart in a blt!
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