One of the ideas I'm toying around with at my restaurant is chocolate covered bacon nachos with a goat cheese fondue. I've done it with pieces of bacon for a wine dinner and people loved it, but I want to cook overlapping pieces of bacon with another pan on top to kind of fuse them together and then cut them into triangles. I'll snap a pic once I get it all organized.
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Have you tried baking it between sheet trays or better yet, on a sheet tray with a silpat on top. That will not only cut down on the splatter but keep them flat which should fuse better.
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