Eric
| Please can you tell me, am I normal or a heathen? Whenever I have the tea and biscuits to hand there comes an overwhelming desire to dunk. ... Be it chocolate digestive, Jacobs Crackers or Bourbon they each receive a dunk of apprpriate length before consumption. ... It might help you to get over your embarrassment if you were to meet other people with an interest in dunking, perhaps a visit to a local cafe or tea bar. more.. |
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Peter J. Hexter
| I have only just returned to drinking tea after a 20 year hiatus (my parents were obsessed with tea and I was force fed from an early age), and I am now in search of a dunking biscuit. ... Growing up in Canada we had a brand called Peak Freens, who produced arguably, the three best and tastiest biscuits ever for dunking:
the Shortcake, the Digestive and the ne plus ultra of dunkers - the Bourbon
Cream. more.. |
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Alex Levovich
| and dunk them carefully for they are fragile when soggy. more.. |
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Barbara Walker
| They serve it pointedly after they can see you have eaten everything which could possibly be dunked as well. more.. |
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Maria Wood
| And so to business:
a) like some others who replied to your Rich Tea review with horror, how can you dis the King of Biscuits so?
b) How is it possible that nobody, but NOBODY, has mentioned the best way to enjoy Rich Tea? No, no, no, not the dunking (this is in fact, the second best way). more.. |
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Barry Neild
| I'm not saying they saved our lives, but when we were pulled over by two mean-looking men with AK-47 rifles who climbed in the back of our car demanding a lift, we offered them Princes and they tucked in gladly, and we lived to dunk another day. more.. |
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Mark Rea
| Dear Nicey,
If I dunk a Ginger Nut in a hot cup of tea it becomes soft almost immediately. ... If I dunk a Ginger Nut in a glass of cold milk it retains its crunchiness for quite some time. ... Why is this?
If I reverse the experiment and try dunking in cold tea or hot milk will the Ginger Nut keep its crunchiness or not in these liquid refreshments?
Is it the temperature of the liquid you are dunking into that affects the crunchiness of the Ginger Nut, or is it the cellular composition of the liquid? I look forward to hearing your answer. ... Temperature is a factor in any dunking situation and can often be the reason for breakage as hot tea works faster. more.. |
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Anne Carvallo
| There again, Maureen has admitted to liking Malted Milk dunked in Horlicks - yuk!
Does it mean anything to you? Hope you can put us out of our misery and look forward to hearing from you!
Best wishes!
Anne more.. |
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John Rooney
| Even a 10-second dunk at 90 deg C failed to soften/wetten the icing, although the immersed Rich Tea-like base disintegrated and subsided into a nasty sludge at the bottom of the cup. more.. |
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Gerald Carnelly
| While superficially similar, the potato variety is no good for dunking, and has no jam. ... I think it's a safe assumption that once dunked, Smiley Face biscuits do not distort and turn to evil, but remain good natured even when mashed into a slurry and sent stomachward. more.. |
