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||Kind Attn : Purchase or procurement department|
We are the largest producer or Speciality sugars in India like Golden syrup, Invert Sugar, Demerara Sugar, Treackle etc. We ar supplying this product to all across the globe in small consumer packings and in bulk quantities as per the requirements of the customers.We are also producing customised Sugar sachets and sugar Sticks.
Please let us know your requirements if you are consuming or trading any of the products we can supply you better quality material with attractive business terms. if you wanted to supply in your branding that also we can provide.
Please transfer this message to your concerned department
Dhampur Invertos Ltd
|Nicey replies: Splendid! Mind you the younger members of staff can give the old granulated a bit of a hard time on the Weetabix.|
||Reading the message about the man who used biscuit wrappers as backing for artwork reminded of when i was at school, many years ago, and we used to have to cover our exercise books to keep them clean. I used to use the wrappers from chocolate covered shortcake biscuits from the tuck shop, and then put sticky-back plastic over to protect the wrappers. My teachers thought i was very strange, and i still am. Love the site, i spend many an hour laughing at the messages, keep it up.|
My fave biccies were made by Simmers, Choc chip gingers, mmmmmmmmm. They don't make them any more though. Sob sob.
|Nicey replies: Yes we had to cover our books which I never understood. It just seemed to be one of those senseless things designed to make you conform to the school regime. I always respected people who covered their books in random things so well done.
Simmers are now down to just one or two biscuits, mainly they make oatcakes now as 'Nairns'.
|Hello, I’ve just had a heated discussion with my workmates about the bourbon biscuit. I believe it is properly called the “Chocolate Bourbon” biscuit. They disagree and say it is only known as the “Bourbon”. Who is right?|
|Nicey replies: Well I would side with your workmates, purely beacause I dislike these extra words that bring nothing to the table. I don't like 'Bourbon Cream' either. We all know what's going on, so does the logical extreme 'Chocolate Bourbon Cream' get us any further than 'Bourbon'. If we were from a strange land and unaware of the Bourbon then even if it were to be called a 'Chocolate Bourbon Cream', we would still say 'What's a Bourbon?'.
Surely the Bourbon is self confident enough not to have to add polite 'Chocolates' and 'Creams' to its name. Derivative biscuits have to do all the running, with descriptive nouns, such as the 'White Bourbon' from Rover selections whose technical name is a 'Dark Vanilla Cream Finger'.
I have a theory that might shed some light on the issue raised by Paul Spencely (and commented upon by other contributors) on your forum regarding the Crown Prince of 11 o'clock snacks - the 'Bourbon' biscuit, and the new shape of said biscuit that mimics the 'Custard Cream'.
For so long a bastion of the biscuit world, I suspect that the Bourbon's shape has come under pressure from the bureaucrats in Brussels. Since I was a child I have revelled in the delight of the original's curious shape, intriguing carved logo and the alternative consumption methods - whether to go for the "upper lid then scrape the fondant before eating the base" option, or the "enjoy it from end to end in the more conventional plane" style. However, I was recently introduced by a colleague to the shameful design variation that threatens one of my favourite aspects of the 'Bourbon'.
I had originally put this matter down to manufacturers experimenting with different styles as part of their mystical policies of 'continued improvement'. But can it really be a coincidence that the changes to the 'Bourbon' are similar to the situation regarding Widescreen TV, which Europe finally resolved by dictating a 16:9 ratio as the standard? Not content with making our television transmissions a bizarre shape, perhaps Brussels would like to impose the curious 16:9 ratio on our biscuits. Must another of our cultural icons become the victim of Euro-compliance?
For those unaware of the travesty, I attach photographic evidence of the situation:
Exhibit A - the classic Bourbon in the wide style, the "1:2.35 Widescreen Ratio Director's Cut", if you will.
Exhibit B ('Bourbon169.JPG') - the nefarious pretender, the "16:9 European Standard Widescreen" version.
On the plus side, I can vouch for the taste of the 16:9 pretender. It is identical in texture, consistency and taste to the 1:2.35 ratio biscuit, so I suspect that it is an official item and not some dodgy grey import knock-off. It is, without doubt, a marvellous biscuit, albeit with the added confusion of which way around it should be eaten. But it just isn't right... .
I await with interest the opinions of your esteemed website and its loyal followers.
Yours with some concern,
|Nicey replies: Yes the dumpy ones are wrong.|
Rich Tea Review
|Hello, Nicey and the Wife,|
I don't know if you have a statute of limitations on replying to reviews, and if so, hope I haven't missed it by a mile. In my defence, I was living in blissful ignorance of your site until yesterday (22 June 2004), when I was alerted to its existence by my friend's kindly email. I feel very miffed and put out in the extreme that I have been tootling along in my daily life, unaware of the existence of such wondrous biscuit information, but it's rectified now, so let that be the end of it.
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). Rich Tea is primarily enjoyed by taking two, and slathering both (not just one, mind!!) of them in a thick layer of butter - so much so that when you take the first bite, it squeezes out around the edges. For full enjoyment, you have to eat at least 3 lots/6 biscuits at a time.
Rich Tea fans of the world - unite!
p.s. I'm from Dublin, and must have the Kimberley gene, cos I never heard of this 'Are you sure they weren't stored somewhere damp?' business til I saw the review.
Also, I look forward with bated breath to the Jacob's Coconut Cream review (the white ones are nicer than the pink, but both are best enjoyed by popping into the mouth whole) - any chance of a review in the near future?
|Nicey replies: Maria,
I can give the Rich Tea a hard time because I post up messages from people who disagree, such is the quasi-democracy of NCOTAASD.
As for butter, we have a whole icon for that in the search area so you can find all the messages about that, so thats nice too.
We are soon to undertake a tea tour to the Emerald Isle so you might not have to wait too long for a Coconut Cream review, I'll also have another crack at the Kimberlys too see if its an acquired taste.