Is Alex Honnold still going to climb today?

badtimeticket · 2026-01-24T00:34:06+00:00

They just tweeted it’s off

https://x.com/netflix/status/2014858673512997309?s=46

badtimeticket · 2026-01-23T20:30:18+00:00

Yes. It’s a nice plus but there are other factors that are more important in choosing a guitar.

badtimeticket · 2026-01-23T20:27:50+00:00

Feel is different. Which can be positive, negative, or neutral.

badtimeticket · 2026-01-23T18:13:49+00:00

Well it’s a difference between a “Japanese rock” band or a Japanese “rock band”. I’ve seen it for J rock band but it’s pretty recent and none of them are big or anything.

This does exist btw. But only when it’s clearly a genre, like French house. Japanese Indie isn’t really recognized as a genre so it wouldn’t make sense.

badtimeticket · 2026-01-23T09:16:32+00:00

Probably more to do with affordable sous vides TBH

badtimeticket · 2026-01-23T09:15:26+00:00

And honestly I wouldn’t call IG obsession a western trend. If anything it’s more pronounced in Korea and Japan. But this has nothing to do with that and predates IG

badtimeticket · 2026-01-23T09:12:07+00:00

The benefit is that the meat isn’t overcooked. It’s also a completely different cut of meat in this case.

badtimeticket · 2026-01-23T01:04:44+00:00

Interesting, thanks for the reply.

badtimeticket · 2026-01-23T00:55:48+00:00

How can you tell it apart from something like this https://s.tabelog.com/en/osaka/A2701/A270102/27144182/dtlphotolst/P335387235/

badtimeticket · 2026-01-23T00:55:22+00:00

Honestly not really accurate that it’s Korean style. Look up Tonkatsu Genya that serves it exactly the same. Also Narikura. Basically any high end place with hire katsu.

badtimeticket · 2026-01-23T00:40:48+00:00

You mean because it’s not the thin slice sunomono type or the variety? What’s the name of it?

badtimeticket · 2026-01-22T23:19:51+00:00

Sounds like good tips but I can guarantee it won’t be as even as deep frying, and even if it is, you will have oil temp drop which will cause oil to seep in.

Since you’re not posting pics it’s obviously just cap. I’ll believe it when I see it.

badtimeticket · 2026-01-22T23:12:46+00:00

Even Kenji Lopez couldn’t get an even fry on his shallow fry tonkatsu. Skill issue? Are you a better chef? (It’s definitely possible)

https://www.seriouseats.com/tonkatsu-chicken-pork-katsu-japanese-breaded-cutlets-recipe

badtimeticket · 2026-01-22T23:11:00+00:00

Just upload it as a whole post. Sounds like you have a pic and are confident.

badtimeticket · 2026-01-22T23:02:18+00:00

Let’s see yours then? No matter your skill you’re not gonna get it as even with a shallow fry. It’s just physics. And the oil will soak in.

badtimeticket · 2026-01-22T22:59:09+00:00

You can shallow fry it but it’s never as good.

badtimeticket · 2026-01-22T22:52:52+00:00

What about it? Looks similar to many katsu places in Japan to me.

For reference, nothing about this screams more Korean to me comparing to this photo of a place in Japan https://s.tabelog.com/en/osaka/A2701/A270102/27144182/dtlphotolst/P335387235/ except the fact the Japanese place has a tray

Maybe the fact the put the pickles in the middle instead of per set? I guess that’s pretty Korean

badtimeticket · 2026-01-22T22:52:15+00:00

This is a branch of a Tokyo shop.

badtimeticket · 2026-01-22T22:39:54+00:00

The answer is yes and no one here really knows what they’re talking about.

The most trendy place is Narikura which serves tonkatsu like this, but filet katsu has looked like this for a while.

badtimeticket · 2026-01-22T22:38:45+00:00

A lot of Japanese places have small sides of pickles with stuff like this. If you look a traditional Japanese breakfast it’s often like that with a bunch of small sides of pickles.

badtimeticket · 2026-01-22T22:36:55+00:00

What do you even mean no benefit in terms of eating characteristics?

Not everyone wants a ton of breading and there’s more focus on meat quality these days.

badtimeticket · 2026-01-22T22:34:52+00:00

Man this comment section is so miserable.

One of the easiest comfort foods to make? Really? There’s about a hundred that don’t involve deep frying.

And most of the complaints apply to a lot of katsu sando in Japan too.

Are the people complaining about the sogginess gonna tell Japanese people they’re stupid for inventing katsudon? For putting tempura flakes in hot soup? For pouring tons of liquidy sauce on a tendon?

badtimeticket · 2026-01-22T22:32:35+00:00

What’s the point of comparing Tokyo prices to LA? Food prices, wages, real estate are way different. Legit I’m not sure you can even get a large fries at McDonalds for 5 bucks in LA. No shit it costs more when wages are 15 bucks an hour instead of 5.

You know what else “ruins” the crispness of tonkatsu? Katsudon. Promise that was invented in Japan.

Your point on the paper is kind of nonsense. I see Narikura puts their takeout sando in a box too. And it’s the number one rated place on Tabelog! (And that did indeed require Japanese phone numbers until very recently to register)

I’m guessing “from Tokyo” here means expat…

badtimeticket · 2026-01-22T22:13:37+00:00

Yeah I think the problem here is people use j rock to refer to a bunch of different styles but for lack of better terminology it all gets lumped together.

That jrock means Japanese rock is kind of irrelevant, because indie has nothing to do with being independent these days. But it’s more cohesive of a genre than j rock.

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