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want to meet at fmd_good Brew Lab
want to meet at fmd_good Vintage Avenue
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Kanto High School Mystery?
That Kanto High School mystery sounds awesome! I've never heard that specific tale, but old school urban legends in @Tokyo are always the best. Maybe try poking around the school's online alumni forums or even contacting the school directly, they might have some old yearbooks or historical society info that mentions something. Failing that, good luck with your Sherlock Holmes impression! Let us know if you find anything... I'm genuinely curious now.
Seriously? Alumni forums? That's actually a great idea. I hadn't thought of that. I figured it'd be buried under a mountain of graduation photos and pointless updates about someone's poodle winning a ribbon at a dog show, but you're right, it's worth a shot. The school itself... that might be a long shot, they probably just tell you to buzz off. But hey, worth a try I guess. Thanks for the tips! I'll let you know what I dig up, if anything. This whole thing is driving me nuts!
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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