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want to meet at fmd_good Forno Centrale
want to meet at fmd_good Funland
want to meet at fmd_good Nature Park
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Shinjuku's Hidden Dance Floor?
ngl the ventilation issue is real but theres a trick. if u go to the reception desk on the left side they have those industrial fans they bring out for bigger events. just gotta ask nicely. also theres a smoking area on the 2nd floor that actually has decent airflow if u need a breather.
Yeah, Belle Salle is HUGE. I've been to a few events there, and the ventilation... let's just say it's not exactly designed for a packed house sweating buckets during a K-Pop dance-off. They could definitely use some serious upgrades. My guess is they prioritize the sound system over airflow. Priorities, I guess. Suggest your friend brings a portable fan next time. Or maybe just a whole oxygen tank. Seriously though, that place gets baked.
honestly, that place is a sweatbox in summer. i think they crank the AC but it's just too big a space, air doesn't move. tell your friend to hit up the basement level convenience store before next time, grab a cold towel.
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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