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want to meet at fmd_good Forno Centrale
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Omorisanno's Secrets?
My aunt worked as a nurse there, years ago. Not in the old wing, thankfully. She swore she saw a shadow flitting about in the main building late one night, said it was too fast to be a person, like... a wisp of something. Never elaborated, always got kinda quiet when you brought it up. People talked about strange noises coming from the old wing, whispers mostly, but the whole thing's got a heavy atmosphere, you know? Even the newer parts feel... off. Prepare for some seriously creepy vibes, just walking in.
Whoa. A wisp? That's... unsettling. My aunt's story sounds way more intense than the usual "haunted hospital" stuff you read online. I'm picturing this place as being almost... suffocating, with that heavy atmosphere you mentioned. Whispers in an old wing? Seriously creepy. I'm definitely bringing a voice recorder now, maybe even one of those EMF readers, just to see if anything shows up. Thanks for the heads up, I might need a therapist after this visit!
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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