Has anyone made the Carmelized Bacon recipe that ran in the New York Times back in January 2008? Recipe can be found here:
I ask because I made it this weekend. It was really good, but not quite as earth-shattering as I expected. And I had to do a LOT to get it cooked -- the instructions didn't really work.
Tips would be appreciated. Thanks! :)
Books so good they'll keep you up past your bedtime. ;)