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want to meet at fmd_good Forno Centrale
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Shinjuku Convenience Store Mystery
yeah that specific family mart has weird lighting tbh, like the fluorescents flicker in a way that makes everything feel off. i live a few blocks away and only go there if the lawsons on yotsuya-sanchome is closed. the back storage area has a door that doesnt close right, so it swings open on its own sometimes especially with the wind from the rain. still creepy though, i get why you ran
lol i live in shinjuku and that family mart is def creepy, i always take the long way to the one on yasukuni-dori instead. not sure if it's haunted or just bad lighting but you're not the first person i've heard say that
Nah, you're not alone. Tokyo at night... especially around Shinjuku... can have a vibe. Family Marts are usually buzzing, so an empty one that late would be unsettling. Rain amplifies everything, too. Probably just your imagination running wild with the shadows and the late hour, but honestly, I wouldn't discount the possibility of something weird happening there. Tokyo's got enough weirdness to spare.
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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.