Episode 2- Beaver Bums & Caramel Waxing
Upgrade to Unlock
Podcasts are only available to Digital Club and Book Club members
We’re at it again and we’re getting a little bit better at this lying lark now (maybe not on the guessing side though *Cough* Mike *Cough*) and today we’re exploring more crazy stories including vanilla smelling beaver bums and pretentious fish knives.
COULD YOUR DAY GET MORE EXCITING?! No, we don’t think it can.
Best Soundbite: Barry Taylor: “I don’t think cows mean to be tasty”
6 Comments
Submit a Comment
You must be logged in to post a comment.
S13 E5 – How Do Seedless Grapes Have Babies? And Other Things We Should Know By Now But We Don’t
Roll up, roll up! Today Ebbers talks about grapes, Jamie is out for vengeance and Barry tells us all about his dream kitchen – but just how pretentious is it?! And tune in for Ebbers’ *pick* of the best gardening creators out there!
S13 E4 Eau de Ebbers and Discovering Cornish Pasta
We’re back to tackle some of the hottest topics in the world of SORTEDfood based on YOUR comments! What’s in Baz’s Cornish pasta? Would you buy a Spaffbox? And if the boys were colognes, what would they smell like? Get listening.
S13 E3 How Is Tik Tok Changing Cooking and What Does a Cartoon Hedgehog Have To Do With Food?
Join us today for lots more foodie musings! Today we’re discussing everything from WAP (that’s Pasta to Ebbers) to TikTok food trends to cartoon hedgehogs.
S13 E2 How We Choose Our Product Reviews and Mimosas Called Tiffany
We’re kicking things off today with a new segment, ‘What have we cooked or eaten recently that would annoy Ebbers?’ Plus we discuss your comments and try to come up with some food rules to live by.
S13 E1 -What is a shallot and why does Easter involve Bunnies?
After months of Zoom/ Teams/ Meet etc, the guys are back with plenty more foodie chat and some fun new segments! Join us as we discuss big topics like shallots, Easter bunnies and… cod sperm.
S12 E10 -Is Cultured Meat the Next Big Thing… And Would We Try It?
In this episode we’re getting stuck into cultured meat – what is it, who is creating it and why?! Ebbers presents us with loads of fascinating science as we consider the future of cultured meat and debate whether or not we’d try it.
S12 E9 -Is British Food Crap?
Today we’re on a mission to decide which British dishes have an unfair reputation, and which ones are just a bit crap! We dive deep into the history of some classic British foods and come to our own conclusions…
S12 E8 -When Does a “Normal” Become a Chef?
After 10 years of cooking alongside chefs, how have things changed for our normals? In today’s episode we wonder what skills you need to be a chef, what our normals have learned from the chefs, and whether or not the chefs have learned anything from the normals…
S12 E7 -Why Are We All Obsessed with Street Food?
Today on the podcast we wonder what’s so great about street food, why we like it and why it’s just so memorable. Mike, James and Barry relive their top street food experiences and we hear some of your fave street snacks!
S12 E6 -What’s the Difference Between Recipe Inspiration and Downright Plagiarism?
From chefs copying other chefs to big brands copying other big brands, plagiarism in the world of food is more common than we might think. In this episode we wonder where the line between inspiration and plain copying is.
I’m pretty sure all folks of North America use ‘beaver’ as a slang term for lady parts (you boys are so polite). You’ll often hear blitzed yokels in bars snickering about “huntin’ up some beaver” or “looking for eager beavers”. As for the moose, my cousin moved to Alaska and told us about the roadkill food banks. There is no separate word for plural & singular. Whether it’s just one moose or many moose, it’s just moose. When Barry said cows don’t mean to be tasty, I laughed so hard that I started to choke. Great one Baz!
Listening to this about the beaver and vanilla, I’m not sure what it means to the rest of the world but Beaver in Canada is a double entendre for lady parts and I had to giggle that they ended up with those two stories.
Speaking of beavers, food facts, and the classification of things- did you know that, starting in the 17th century, the Catholic Church has classified beavers not as meat but as fish? At the time the Bishop of Quebec had a lot of converts from the indigenous people still unused to the idea of giving up meat during Lent. Allowing beaver meat to be consumed was a sort of compromise with the Bishop’s new flock- the rodent is semi-aquatic, therefore it is classified as a fish and can be eaten during Lent. The same classification also applies to capybaras, muskrats and alligators- basically all semi-aquatic creatures equal fish if you’re Catholic and it’s Lent.
Whaaat? No way that’s a great fact!
Bacteria= have all the machinery required to live and divide (make more of themselves). Virus= needs a host in order to make more copies of themselves and are inactive if they don’t have a host.
Kudos to Baz for undertaking a very scientific set of facts. Even if he could not pronounce half of it.
My fact today came from this fantastic book by Bee Wilson… I highly recommend it. In fact, several other things I took from the read may well crop up in future podcasts too! https://amzn.to/2JEjGVi