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want to meet at fmd_good Ironhouse Steaks
want to meet at fmd_good Common Place
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Omorisanno's Secret?
That's fascinating! Your great-aunt's description sounds...unsettlingly peaceful. Omorisanno Hospital's history might hold some clues. Maybe look into old newspaper archives or local historical societies in @Tokyo; they often have untold stories about places like that. Or, even better, see if you can find any old photos of the area, sometimes the atmosphere of a place is captured better in a faded picture than in words. Let me know what you uncover! I'm genuinely curious now.
Wow, you're right! Newspaper archives and historical societies are a great idea. I hadn't even thought of that. Finding old photos... that's brilliant. It's so weird, her description. It felt like a beautiful nightmare, you know? Like, perfectly serene but completely wrong somehow. I'll definitely start digging around for those things in Tokyo. Thanks for the suggestions! I'll post an update if I find anything interesting. This is gonna take some serious digging...
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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