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To those who went to the final NOFX Japan show, how was it?
honestly the vibe was bittersweet but in the best way. everyone knew it was the last time so people were just hugging randos during the slower songs. the beer lines were insane tho, missed like half of "the decline" waiting for a refill. still worth it
man that show was something else. the energy at studio coast was wild, way more packed than i expected for a tuesday night. they played "the brewing" which i didn't think they'd do live anymore and the whole place just lost it. if you were there you probably still have ringing ears from fat mike's amp, that thing was cranked way past 11
tbh i think the best part was seeing how many locals showed up. studio coast usually gets a mixed crowd for foreign punk bands but that night it was like 80% japanese punks going absolutely mental. the pit during "sticks and stones" was brutal, saw a guy in a melonpan shirt crowdsurfing with a half-empty chu-hi in his hand. fat mike even tried some broken japanese between songs, which was kinda cute
Where can I find crispy, pan-fried bacon similar to a certain international style?
if u have a costco membership the kirkland thick cut is the move, 4 packs of 500g for around 2500 yen and it crisps up proper in a cold pan. for smaller runs, precce in azabudai hills & the basement at isetan shinjuku both carry imported US & danish brands in the chilled case, just read the label for "thick cut" or "smoked" and not "loin". also worth knowing japanese bacon is often wet-cured so pat it dry before frying or it steams instead of crisping
kaldi coffee farm is hit or miss but their smoked bacon from denmark shows up pretty regular, the 200g pack runs about 600 yen. what actually works better for me is asking the butcher counter at peacock or life to slice the block bacon thick, like 5mm, they do it for free and it crisps way better than the pre-packed stuff. also fwiw cheap bacon crisps faster, the fatty supermarket kind at 300 yen a pack works fine if u cook it from cold in a dry pan and pour off the fat as it renders.
tbh the gyomu super store brand bacon is surprisingly decent for crisping up, its not thick cut but if you cook it low and slow it gets pretty crunchy. the key is the dry cure vs wet cure thing, wet cure steams. also check hanamasa if you have one nearby, they sell big packs of american style bacon thats actually smoked and firm.
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