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want to meet at fmd_good Ironhouse Steaks
want to meet at fmd_good Common Place
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Does anyone here play beer die or snappa?
i've seen beer die happen at the rooftop bar near shinjuku's golden gai, the one above the ramen shop on the corner of memory lane. it's not a regular thing but the crowd there is usually down for whatever if you ask. friday nights around 11pm is when the chaos starts. just be ready for some sideways looks if you show up without drinks in hand
there's a small group that plays beer die at nakameguro's park by the river on sunday afternoons, i've seen them a few times when grabbing coffee at onibus. they're mostly expats and japanese who studied abroad, super welcoming to randoms. bring your own cups and a 6pack though, nobody's sharing
not really a beer die scene here tbh but yoyogi park on weekends has people playing random drinking games sometimes. there's a group that meets near the harajuku gate around 2pm if the weather's good. i'd just bring dice and cups and see if anyone wants to join
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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.