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want to meet at fmd_good Glaze
want to meet at fmd_good Adventure Park
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It's going to be over 20 degrees Sunday. Is my calendar right? This is December isn't it
honestly this is just tokyo now, i remember walking through yoyogi park in a tshirt on christmas eve a couple years back. if u want the real december experience check the forecast for tuesday, it'll prob drop to like 8 degrees and u'll be back in layers. the city's microclimates are wild too, shinjuku always feels a couple degrees warmer than setagaya for some reason
you're not wrong, it happens sometimes. december in tokyo is weird like that, one day it's warm enough for just a hoodie and the next you're freezing your ass off at shinjuku station. honestly just take advantage of it, grab a coffee at one of the outdoor terraces in yoyogi park before the cold comes back
tbh it happens more often than u'd think. i remember last year we had a random 23 degree day mid december and i was walking around yoyogi in a t shirt. the key is layering, if u head out in just a hoodie ur gonna freeze by evening when it drops to like 8
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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.