If you have a moral dilemma, personal problem or troublesome metaphysical query, where better to turn than to
Answer Me This!, the most question-answering podcast in The World?
Each week Olly Mann and Helen Zaltzman will be applying their wisdom and wits to the burningest questions from The Public. So if YOU are a member of The Public, please:
a) send your questions to answermethispodcast@googlemail.com; and
b)i.
subscribe to Answer Me This! on iTunes
or
b)ii. listen via the website
to hear the results and a have a little chuckle. Or just to learn something new! Though don't hold out too much hope on that score.
Also if you would like to be added to our email list and receive occasional daintily-worded missives about what Answer Me This! did on its holidays, send an email to answermethispodcast@googlemail.com with 'Helen and Olly, spam me 'til my head spins' in the title.
Hello Sadge again, I actually have a REALLY good question for you. Helen and Ollie, answer me this:
Why is it when you answer the phone, the person on the other line instantly says 'hello' or 'hi or 'howdy' etc... And why is it that when you answer the door to someone you dont say anything, you wait for the person outside to say something??
Well tbh i am not a big reader so im not readin anything :( im more of a film watcher even tho i know nooks are supposed 2 be a lot better . anyway thanku 4 commentin
hello I feel so special you have commented back you are my fave podcasters better than russel Howard, Stephen Fry you beat them all - sorry to be kissing your arse but thanks for commenting back i feel so special =)
Heya! The Brit, Andy, writing back to say two things: A. Thanks for befriend us and B. Thanks for answering the question! Will plug the show next time we record our next eppy.
Now. I have a question for you. So, Helen and Olly (fight it out!), answer me this: After listening to some episodes of AMT at work (I know, bad for health, but your my audio crack), is it weird that I seem to be drooling over Mark from Essex's voice with his singing?
Oh my god I am so flattered to get a message from my favorite British podcast celebrities! I was more flattered when I thought you had somehow complimented my breasts, before I remembered that my page has coffee cups behind it. But thanks, still. Many props!
hey guys !!! its Jack from peckham asking - answer me this what are your regular jobs during the week (this is to all three of you though i imagine martin just scutles around asking for scraps of food)
answer me this is Martin one of the naked scientists from the bbc bitesize revision podcasts? it sounds just like him! please, i need the answer, it's keeping me awake at night! Lexie, Buckinghamshire
Now I'm back on familar soils, I'm slowly working my way through all your back episodes and I must say, you may well have the best jingle I have ever heard. Thanks for keeping me sane at Latitude for yet another year Ms Z! x
Remember when you clicked on Larry he used to smooth down his clothes with his hands, "spending slightly more time on some areas than others". Dude! I'm eight years old.
yes, Paul Robinson does keep playing Playstation. It's all part of his evil persona. Playstation equals the devil's work, and therefore Paul is the devil. why am i seeing you on Saturday? i have entirely forgotten. although salami sounds like a real tempter...
i'll answer you that immediately (SWID?) i'll be coming around for more scrabble as soon as that ponce crosby pulls his finger out. roughly in a fortnight i'd say... looking forwar to the podcast on a drive to loughborough this weekend. yes, "forwar".
Houmazing! My recipe makes the equivalent of at least four of those overpriced pots.
1 tin chickpeas (23p, Morrisons)
1 tbsp tahini (it lasts forever, from supermarkets and health food shops)
1 clove of garlic (crushed or grated with a Microplane)
Juice of half a lemon (more if you like lemony goodness)
1 tsp ground cumin
A glug of xtra virgin olive oil
Salt & pepper to taste
A little paprika if you fancy it
Mash up or blend chickpeas, mix in the rest, season to taste, leave to sit for a day in the fridge. Tell Olly to stop being so lazy. For the red pepper variant, use those sexy barbecue tongs or a stray fondue fork/metal skewer to hold the pepper above the biggest ring (ooh!) on your gas hob and turn until the skin is blackened. Alternatively, roast for 20-30 mins in a hot oven. Stick it in a plastic bag, leave to cool. Peel off the skin, blend the remaining pepper in with your tasty chickpea-based snack. Chickpeas are both a low GI carbohydrate and a good source of protein. Hurray!
i'd say it only really annoys me when i am in physical proximity to it (i.e. the argument/discussion/verbal assault is being conducted with me). since the internet separates us, i think we'd get on just peachily!
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