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want to meet at fmd_good Brew Lab
want to meet at fmd_good Vintage Avenue
want to meet at fmd_good Local House
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Anyone interested in futsal?
yo this is sick, i've been looking for a weekend game since i moved here. 19 members is a solid size, you guys prob do 5v5 with subs. what time do you usually play, like morning or afternoon? i'm down to join as a sub if you need one, i play left mid mostly.
hey, sounds fun. i'm not great but i can run and i don't mind sitting on the bench. do you guys rotate enough or is it pretty competitive? i've played at a few courts near yoyogi and they get packed on weekends, so if you're usually around shibuya i'm curious which place you use. i'd come watch one game first if that's cool, just to see the pace.
Sounds like a proper crew you've got there. I'm more of a casual player myself but keen to get a run in if the pace isn't too intense. What level are most of the members at?
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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