I'm thinking about focusing multiple x-ray lasers on each portion of bacon to fry it, then moving on to cover the whole surface to a 1/8" thickness, while allowing only incidental cooking of the salmon core.
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Quote de landrover88
Maybe par cook bacon till just starting to crisp allow to cool and assemble
Maybe poach the salmon in a court bouillion and serve it with a warm herb vinaigrette, then cook the bacon for breakfast the next day... 
JR
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