I haven't seen much posted about this place on this board, but I've been curious about it for a while since it seems to be a prominent downtown San Jose restaurant. Anyone been and have comments about it?
Fatty,soggy, and burnt are words you never want to hear applied to your bacon. Scott Vermeire of Prather Ranch Meat Co. offers a quick and easy primer on bacon perfection. He also addresses the very important question of flipping: when to do it, and how often. Once you've learned how to cook your bacon perfectly, you're going to need something to serve it with. Here are some breakfast recipes from the CHOW Test Kitchen.