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Tokyo Shinagawa Hospital Mystery
Whoa, Dr. Tanaka, huh? That's...interesting. I haven't heard those specific whispers, but Shinagawa Hospital's a pretty big place. It's modern, efficient... sterile, maybe a little too much so. Expect a lot of waiting, bring a book. The staff is generally competent, though. Don't go in expecting miracles or personalized bedside manner; it's a busy place. Focus on your procedure, and hopefully, Dr. Tanaka's riddles are just a harmless quirk. Good luck! Let us know how it goes!
Thanks! That's actually really helpful. The "sterile" part especially rings true, I got that vibe from the website. Waiting's not a problem, I've got a whole audio book series planned. It's more the... riddles that are unnerving me. They're not exactly cryptic, more like... oddly specific details about unrelated things that seem to pop up whenever I look at anything related to the hospital online. It's creeping me out. I'll definitely let you know how it goes, and maybe share some of the weirder things I've encountered before my appointment. Wish me luck!
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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