Last Call is The Takeout’s online watering hole where you can chat, share recipes, and bullshit the night away.
We made it through day two! Have you read our stories today about backyard chickens, our review of Yotam Ottolenghi’s new dessert book, and this disgusting millennial rat? Here’s what we’ve been sharing around the office today.
How does Costco sell single malt Scotch for $38?
How does Costco price its whisky so cheap? Punch dives deep into the rumored sourcing of Kirkland brand whiskies, including a well regarded 24-year Scotch for $70 a bottle. Brb, loading up on Scotch and hot dogs. [Kate Bernot]
Pringles for Thanksgiving dinner?
While chips for dinner is definitely a thing in my house (not sorry), chips for Thanksgiving dinner is pretty next-level. This year, Pringles rolled out an ultra-limited batch of Thanksgiving Dinner chips, which include turkey, mashed potatoes, stuffing, cranberry sauce, creamed corn, green bean casserole, mac & cheese and pumpkin pie. Food & Wine sampled the TV dinner-inspired pack and gave at least the savory flavors a thumbs up. Read the rest of their take here, and check out our review of Trader Joe’s Thanksgiving chips here. [Jen Sabella]
An utterly confounding, delightful, and watchable English-language show courtesy of Japanese national broadcasters NHK. Part cultural assimilation, part government propaganda, Cool Japan operates on the premise that Japanese customs and mores are inexplicable to foreign visitors. So on each episode, two Japanese hosts and eight expats (who are residing in Japan) explore one aspect of Japanese culture. Sometimes the subjects are mind-numbingly pedestrian—like bags! Or how the Japanese protect themselves from the cold! The food one I always find more interesting (such as the eggs episode above), because they’ll send out pairs of foreigners to try some new dish, and upon returning to the studio, the hosts will pepper them leading questions meant to elicit shame and guilt, such as: “Surely you have tamago eggs in your country? You don’t?! Huh. I see.” [Kevin Pang]