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Tim Tam vs Penguin Review
|Dear Mr Nicey,|
May I first congratulate you on an inspirational website, Never before has any site made me want to leave my computer so much, venture downstairs and make a cracking cup of Yorkshire tea. Thank you.
I feel compelled to add to the mighty Tim-Tam debate that is unfolding before our very eyes by including a couple of instructions for the sucking up of tea through a Tim-Tam that Mr Pigstabber wrote to you about. The Tim-Tam must slightly give way underneath your fingers when the tea has been sucked up, so don't grip the biscuit too hard, and then, the MOST important thing is to put ALL of the Tim-Tam into your mouth for the complete and unadulterated satisfaction and semi-orgasmic experience.
These extra additions I feel will make those virgin Tim-Tam Slammers quiver with sheer delight.
Thank you Ian Norris, you are a legend in your own mixing bowl. Long live the Tim-Tam,
Humble biscuit fan
||Dear Mr Nicey|
As a tea-drinker for over 60 years, I would ask Nick Keegan if he also adds sugar and milk to his beer or wine.
When young students visit me for tuition, I permit them to add sugar and milk to their tea, if they wish. On the other hand, I offer them a choice from about 12 different types of tea and gently suggest that if they wish to relish it and learn about tea drinking, they must treat it like wine and savour it as the gods in their wisdom intended. (Alas, there is no soma in my kitchen cupboard.)
Why ruin the subtle nose and flavour of Assam, Darjeeling, Russian Caravan, Royal Ceylon, English Breakfast, Irish Breakfast, Scottish Breakfast, Traditional Afternoon, Lady Grey, et al, not to mention the wide range of subtle Chinese teas available to us? Milk and sugar with jasmine? My Chinese students and their parents would be insulted.
As for adding milk to Earl Grey, well, why not just buy a tin of paint, water it down, and drink it? The result would be the same.
Oh well, never mind. These youngsters will learn, one day.
How nice to read James Watson's tale of Yorkshire tea made by Taylors of Harrogate. We have a rather posh little shop in a local shopping centre, The Glen, which sells blends (i.e. real tea-leaves) concocted by a lady in Melbourne. One of her supreme offerings is Scottish Breakfast, which I hadn't come across before. As our American brethren (and cistern) would say, it's like, wow, man, seriously cool. Yea, verily: it is well nigh orgasmic. I was delighted to find, in the same shop, that Taylors of Harrogate make Scottish Breakfast tea-bags (there's nothing shameful or unnatural about using tea-bags — some of my best friends do it). I bought a packet of 50. Excellent! Strongly recommended for a totally satisfying little sit down.
|Nicey replies: Yes, I ordered our pack of Yorkshire hard water tea last night. As you know we have very hard water, as its all drawn from a chalk bed. Danone, who are the French company who bought Jacobs and led to the downfall of the Club biscuit, sell a mineral water with added calcium. I can't believe that some of our local supermarkets actually stocked it.|