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want to meet at fmd_good Market Deli
want to meet at fmd_good The Spot
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Fire at Haneda airport?
Keikyu's back to normal as of about 2pm, I rode it through to Haneda around then and there were no delays. What caught my attention was the number of fire trucks staged along Kanpachi near the Ota ward line, they kept a couple of units parked at the airport well after things settled. If you're in Shinagawa and still hearing sirens tonight it might just be the usual weekend traffic accident noise on Daiichi Keihin, that stretch gets busy after dark.
Heard it started in a restaurant kitchen on the departures level, grease fire that got into the ducting. My wife works at a shop in Terminal 1 and they got told to stay put for about an hour. If you're picking anyone up tonight, arrivals at T2 are the ones running behind, T1 sorted itself out faster.
yeah haneda had a fire at one of the terminal buildings earlier, think it was around 9am. we're in ota so we got the sirens too, seems contained now but they were holding flights for a bit. check the keikyu line if ur heading that way, was delayed last i saw
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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.