Every day on planet Earth we burn a whole gulf load of oil up to make plastic bottles so firstworlders like myself can drink water just about anywhere we fancy. No longer!
This my friends is good. Perhaps formulaic and cynical (the Guardian mentioned Rick Rubin, which is kind of obvious) but that doesn’t take anything away. Totally Utah Phillips.
In the spirit of festive cheer, and acknowledging it is the best time of year for repeats, Keepfakingit has decided to look back over some of the less serious moments of the past couple of years on our website. Here’s a guaranteed highlight, the Irish Pork Crisis episode of Trash Blanc TV. We still can’t believe we were kicked out of the Ritz when filming this.
This reminder was inspired by @parisreview. An important lesson in life.
Our French here at keepfakingit isn’t nuanced enough to give you a full word for word translation of the end of his Klimaforum speech. But we don’t think it’s needed. José Bové (MEP!) clearly leaves nothing on the table during a typically fiery delivery. And we have no doubts he had a tractor load of cow shit in the green room just in case he needed to illustrate his point a little further.
AZBarLondon did it’s first ever back to back this week. The result was E and F on the same night. We did it the night of the Champions League quarter finals and just like the matches themselves it was a night of two halves.
The first 45 minutes was spent at the Edinburgh Cellars, 125 Newington street, between Highbury and Stoke Newington. Check out our full review below. While it wasn’t a bad spot we didn’t feel at all inclined to stay beyond one drink. We drained our Cracks in the Jacks and left for F quick enough.
Everyone should have a dream in life but few of us really do. The Ice Cream man does though. To give away a half a million sticks of frozen dairy throughout the US. A truly amazing individual
SXS-Eats: The 6th St. Pizza showdown part I.
TrashBlanc.com takes two for the team on 6th Street. We go where you doughn’t want to and take slices at Papparazzi Pizza and RoppoJo’s. Priced at $3 and $4 respectively neither stood out from the stodgy crowd of eateries on Austin’s party street. First through the sausage machine that is the TB review is Papprazzi.
Mayo Holly finally turns up which means we can start taking a look at meat filled dishes here on TrashBlanc.com. And no better start than a burger review outside BD Riley’s on 6th Street.
It’s not every day we feel like we’re breaking records here at TrashBlanc.com but surely there’s no more expensive hot dog in the world to be paid for than that at the Gourmet Hot Dog Company.
Is there a business school somewhere that teaches prospective MBAs that if they add the adjective “gourmet” to their food/eatery name they can also add 200% to the price? Becuase that’s the only thing myself and Beatmaster V felt we were paying a premium on Berwick Street in Soho.
The bun, nothing special. The meat (or in my case Italian mushroom), no better than Wicken Fen or other freezer cabinet fare. The condiments, as good as any US ballpark but no better. Save your money for for a batter sausage at some chipper, this is a record TrashBlanc.com will be playing only once.
Judging by the GHDC website, this is only the first branch in London’s next epicurean chain. Whether it has any legs will depend on whether they can do one of two things. Bring down the price or bring up the added value. And by that we mean give us more food. A foot of dog simply isn’t going to cut the mustard.
