EPISODE 88 – there’s nothing hornier than a narwhal


Look here, chums,

Only six days to go until our amazing Photoshop Challenge closes, so here’s a checklist:
1) Have you uploaded your entries to photobucket.com/answermethis?
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If yes to both, good. You may now proceed to Answer Me This! Episode 88:

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This week we ponder:
historic Brighton
Ramsey’s Kitchen Nightmares
notable people from Stanmore
dead fish vs. live fish
vampires vs. vegans
the Barenaked Ladies vs. the Sound of the Ladies
the Norman invasion
two fat ladies
the Dicks and the Balls
Last of the Summer Wine.

Plus! Helen wheels out her etymological dictionary without putting everyone to sleep; Martin the Sound Man contracts porphyria; and has Olly found his real dad on Google Streetview?

If that’s not enough for you, don’t forget to sign up for Martin’s spring music sale, and tune in to TalkSport tonight between midnight and 1am to hear us on the Late Show with Ian Collins. Then please send us your QUESTIONS, to Skype ID answermethis, our Question Line 0208 123 5877, or answermethispodcast@googlemail.com. Oh, and here’s the tooting video we chuckle about in the podcast:


Helen and Olly

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3 Responses to “EPISODE 88 – there’s nothing hornier than a narwhal”

  1. Peter from Chicago Says:

    French words for meat on the plate, Saxon words for live animals

    Many years ago, during my first year at college, the Jesuit who taught History of Western Civilization, mentioned how the words for meat on a plate (beef, venison, pork) came from French, while the words for the live animals came are Saxon in origin. A few years later I was reading Ivanhoe, and I realized that he may have gotten that idea from Sir Walter Scott.

    I found several websites that have the full text of the Ivanhoe. I did a search for ‘beef’ to find the relevant passage.

    From Chapter 1
    “Why, how call you those grunting brutes running about on their
    four legs?” demanded Wamba.

    “Swine, fool, swine,” said the herd, “every fool knows that.”

    “And swine is good Saxon,” said the Jester; “but how call you the
    sow when she is flayed, and drawn, and quartered, and hung up by
    the heels, like a traitor?”

    “Pork,” answered the swine-herd.

    “I am very glad every fool knows that too,” said Wamba, “and
    pork, I think, is good Norman-French; and so when the brute
    lives, and is in the charge of a Saxon slave, she goes by her
    Saxon name; but becomes a Norman, and is called pork, when she is
    carried to the Castle-hall to feast among the nobles; what dost
    thou think of this, friend Gurth, ha?”

    “It is but too true doctrine, friend Wamba, however it got into
    thy fool’s pate.”

    “Nay, I can tell you more,” said Wamba, in the same tone; there
    is old Alderman Ox continues to hold his Saxon epithet, while he
    is under the charge of serfs and bondsmen such as thou, but
    becomes Beef, a fiery French gallant, when he arrives before the
    worshipful jaws that are destined to consume him. Mynheer Calf,
    too, becomes Monsieur de Veau in the like manner; he is Saxon
    when he requires tendance, and takes a Norman name when he
    becomes matter of enjoyment.”

  2. Charlie from West Kirby Says:

    I know someone called Jeroen. He’s Dutch

  3. Charlie from West Kirby Says:

    I just checked and, Helen, some kind, unkown person has deemed you worthy of being on the list of noticable Tunbridge Wellingtons!

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