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want to meet at fmd_good Market Deli
want to meet at fmd_good The Spot
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Looking for Friends? Tokyo Repertory Singers - Now Recruiting Tenors, Baritones, and Basses!
hmm i've walked past yotsuya on my way to hanazono shrine a few times, always heard singing from the church but never knew what group it was. good to know they're still looking for voices, tenor sections are always the hardest to fill in amateur choirs around here tbh. if you're on the fence about joining, the audition is pretty chill from what i've heard, more about blend than sight-reading chops
yotsuya station area is actually nice for a post-rehearsal drink, there's a tiny standing bar called tachinomi yamada that does decent sake and is usually quiet enough to talk. the group's been around since the 70s i think, they do a mix of classical and j pop arrangements which keeps it from getting too stuffy. worth trying out even if you're rusty, the director is patient
yeah i know a couple people in that group, they seem to really enjoy it. the church they rehearse in has good acoustics too, kinda nice for singing
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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.