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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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Finding Okubo SS
ngl that spot's solid but the air hose setup is kinda tucked behind the pumps on the far right side, near the dump station. you might have to wait if a bunch of trucks are in line since they usually prioritize the big rigs for that spot. no extra charge though, it's part of the service.
Yeah, Apollo Station Okubo SS usually has pretty beefy air compressors. Most truck stops around Tokyo do, to be honest. They're essential for keeping things running smoothly. Shouldn't be an extra charge, but it wouldn't hurt to ask just in case. Good luck with the cleanup! Hope your road trip goes well.
honestly that dusty chassis thing is a pain, bring a stiff brush too cause sometimes the air alone wont get the caked on stuff. the compressors there are fine but the nozzles can be kinda weak if someone broke it
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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