Your mother’s been given some free space cake but she doesn’t want to fail her workplace’s random drug tests. What should she do? In Answer Me This! Episode 338, we tackle this question as well as such issues as:
Plus: Olly’s interest in sport is exhausted for another four years; Helen would rather be left with a yolk than an eggwhite; and Martin the Sound Man’s feet are irresistible to Harvey Mann. Another Fergie-style scandal in the making?
If, like Harvey, you can’t get enough of Martin the Sound Man, get our app – available on iThings, Android and Windows devices – because today’s Bonus Bit of Crap on the App is the tale of Martin’s recent triumphant mission to Coinstar. Guess how much! Go on, guess!
AMT324‘s question from Swapna about how to peel a hardboiled egg really got you going. Scores of you wrote to advise Swapna to add vinegar to the boiling water, or bicarbonate of soda, to soften the shell; or that she should use week-old eggs rather than fresh, so the once pert young albumen no longer clings to the shell; or that the water should be cold, or warm, or hot. Taleb recommends this brilliantly comprehensive post, Laurenthis episode of the (always delightful) Dinner Party Download. Here are a few of the many highlights from the eggstravaganza in our inbox: (more…)
Chicken and egg recipes keep rolling in. Robbie from Santa Barbara, California says:
I read about a Moroccan dish, which I can’t wait to try…it sounds delicious! Two ingredients in pastilla, sometimes called bastilla, are chicken and eggs, each being the main ingredient in one of the layers of this complex dish. Here’s a recipe.
Henrik writes:
Since AMT305, I’ve had a think about dishes with chicken and eggs on them, and in the Philippines we have at least one: chicken galantina, which is essentially stuffed whole chicken, with a hard boiled egg inside. And some versions of our adobo (a quintessential Filipino dish where meat is cooked in vinegar, garlic, peppers and soy sauce) has some hard boiled eggs in it. But then I had one more thought: what about dishes that have chicken and eggs that are not from chickens? Like quail egg. I’ve seen dishes with chicken and quail egg. Does it make things less morbid?
Good question, Henrik. I maintain that poultry doesn’t really go with eggs, texturally or flavourwise; but if you’re eggsperimenting, why not venture further afield? Say a dish of chicken and dinosaur egg? What do you reckon? Come on readers, I know at least one of you has tried it…
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