Anal fissures, man boobs and domestic violence - it's Men's Hour on Radio 5 Live

Reviewed: Men's Hour.

Men’s Hour
Radio 5 Live

The first edition of a new series of Men’s Hour (Sundays, 9pm) promised “a Brighton man on his third jaw implant and a cosmetic surgeon who outlines just what steps presenter Tim Samuels needs to take to improve his looks”.

Possibly the third jaw implant was still too accentuated by rows of pus-yellow stitches to make it into the studio, because on the day of the programme Samuels was joined instead by Tristan, who solemnly admitted to having the soundly less exciting Botox and fillers but was opposed to the whole boiled egg look in general. “I’m not a wax candle. That’s key.”

The cosmetic surgery segment was pointedly non-judgemental. There can be absolutely no place for scorn or incredulity on Men’s Hour. No Jenni Murray shading her voice with bottomless pity or helping herself to calves liver and fried sage while the latest dolled-up sharpie of a TV chef frantically paws for answers.

(I once, years ago, saw Nigella sitting outside the Woman’s Hour studio patiently waiting to be interviewed on air, holding an enormous, seething baking tray packed with chicken legs and wings emitting clouds of crisp BBQ smoke. This was 10am. But what Jenni wants, Jenni – quite rightly – gets.)

Samuels is too keen to be liked and lets his guests get away with murder. “I did feel I just wanted to have the injections because I just wanted to have the look,” concluded one guy, after zero thought.

Samuels nodded at this pearl and let it pass, in that slow-blooded way of his, as though he left home for a short walk once and just lost track of time, which is, I guess, how many of us feel about life, but now and again one wishes Samuels might get excited about something.

Anal fissures, man boobs, domestic violence – it was all discussed in the underpowered tones of a hairdresser who’s letting you sit with a post-shampoo towel on your head while they distractedly gather their tools. I’m not saying that presenters continually need to sound like inmates of the gulag stunned by the goings on in the remote libertarian hinterlands (you injected your face with a mixture of your own blood and a numbing agent? Tell me again!) but give it some welly, Tim. Give it some Jenni.

Filler night. Photo: Getty Images.

Antonia Quirke is an author and journalist. She is a presenter on The Film Programme and Pick of the Week (Radio 4) and Film 2015 and The One Show (BBC 1). She writes a column on radio for the New Statesman.

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The Bloody Mary is dead: all hail the Bloody Caesar

This Canadian version of an old standard is a good substitute for dinner.

It is not anti-Catholic bias that makes me dislike the Bloody Mary, that lumpish combination of tomato juice and vodka named after a 16th-century English queen who, despite the immense reach of her royal powers, found burning Protestants alive the most effective display of majesty.

My prejudice is against its contents: the pulverised tomatoes that look like run-off from a Tudor torture chamber. A whole tomato is a source of joy and, occasionally, wonder (I remember learning that the Farsi for tomato is gojeh farangi, which translates literally as “foreign plum”) – and I am as fond of pizza as anyone. Most accessories to the Bloody Mary are fine with me: Worcestershire sauce, Tabasco, celery, black pepper, even sherry or oysters. But generally I share the curmudgeon Bernard DeVoto’s mistrust of fruit juice in my spirits: “all pestilential, all gangrenous, all vile” was the great man’s verdict. His main objection was sweetness but I will include the admittedly savoury tomato in my ban. At the cocktail hour, I have been known to crave all kinds of odd concoctions but none has included pulp.

To many, the whole point of a Bloody Mary is that you don’t wait until the cocktail hour. This seems to entail a certain shying away from unpleasant realities. I know perfectly well the reaction I would get if I were to ask for a grilled tomato and a chilled Martini at brunch: my friends would start likening me to F Scott Fitzgerald and they wouldn’t be referring to my writing talent. Despite its remarkably similar contents, a Bloody Mary is a perfectly acceptable midday, middle-class beverage. If the original Mary were here to witness such hypocrisy, she would surely tut and reach for her firelighters.

Yet, like the good Catholic I certainly am not, I must confess, for I have seen the error of my ways. In July, on Vancouver Island, I tried a Bloody Caesar – Canada’s spirited response to England’s favourite breakfast tipple (“I’ll see your Tudor queen, you bunch of retrograde royalists, and raise you a Roman emperor”). The main difference is a weird yet oddly palatable concoction called Clamato: tomato juice thinned and refined by clam juice. Replace your standard slop with this stuff, which has all the tang of tomato yet flows like a veritable Niagara, and you will have a drink far stranger yet more delicious than the traditional version.

Apparently, the Caesar was invented by an Italian restaurateur in Calgary, Alberta, who wanted a liquid version of his favourite dish from the old country: spaghetti alle vongole in rosso (clam and tomato spaghetti). He got it – and, more importantly, the rest of us got something we can drink not at breakfast but instead of dinner. Find a really interesting garnish – pickled bull kelp or spicy pickled celery, say – and you can even claim to have eaten your greens.

I’m sure that dedicated fans of the Bloody Mary will consider this entire column heretical, which seems appropriate: that’s the side I was born on, being Jewish, and I like to hope I wouldn’t switch even under extreme forms of persuasion. But this cocktail is in any case a broad church: few cocktails come in so many different incarnations.

The original was invented, according to him, by Fernand Petiot, who was a French barman in New York during Prohibition (and so must have known a thing or two about hypocrisy). It includes lemon juice and a “layer” of Worcestershire sauce and the tomato juice is strained; it may also actually have been named after a barmaid.

All of which proves only that dogma has no place at the bar. Variety is the spice of life, which makes it ironic that the world’s spiciest cocktail bestows a frivolous immortality on a woman who believed all choice to be the work of the devil.

Next week John Burnside on nature

Nina Caplan is the 2014 Fortnum & Mason Drink Writer of the Year and 2014 Louis Roederer International Wine Columnist of the Year for her columns on drink in the New Statesman. She tweets as @NinaCaplan.

This article first appeared in the 08 October 2015 issue of the New Statesman, Putin vs Isis