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||Dear Nicey and the wife,|
I have just read the dilemma faced by Jess Mar regarding the use of Vegemite (the antipidean equivalent of Marmite).
In my opinion, the best thing to put Marmite on is the nearest skip!
Let's remember that Marmite (or yeast extract) is actually a waste product of the brewing industry, hardly the ideal substance to base a foodstuff around. If somebody put the brightly coloured, faintly glowing waste from a nuclear fuel station into jars, you'd probably give it a wide berth on the supermarket shelves. You definitely wouldn't want to spoil a good bit of toast with it.
Wait a minute, brightly coloured, faintly glowing substance in a jar.
Could this be the origin of lemon curd?
|Nicey replies: Last year I visited Burton on Trent and was immensely impressed to a huge overhead pipe joining the brewery to the Marmite factory. Although it was bad of me I kept trying to imagine what a large scale industrial accident at the Marmite processing plant would be like, and if they would use industrial toast to clear it up.|
Abbey Crunch Review
|Dear Mr. Nicey,|
My colleague and I have recently been lamenting the demise of the Abbey Crunch biscuit, for us the quintessential mid afternoon cup of tea accompaniment. It was with much sadness that we learned of their abolition. But it was also with great joy that a google search for this formidable oaty treat led us to your glorious website. Our lamentations have been tempered by the knowledge that there is an internet community rallying around the British pastime of sitting down with a cup of tea and a biscuit. As my colleague stated: "I come to find that all the things in life that I love come to be abolished". First the death penalty, now Abbey Crunch. When will the madness end?
||I think a major problem with the toast polls is that you haven't mentioned butter anywhere yet. Surely this is the single most popular toast topping? (That's what I meant when I voted 'other' in the savoury poll). |
|Nicey replies: Sue, Sue, Sue,
Butter is a given.
I'm wondering if you or your fantastic readers could provide some ideas in response my following dilemma? I'm an Aussie PhD student here in America at Harvard University and my fellow classmates and I are having a picnic on Saturday with international flair. I'll be bringing the mandatory ANZAC
biscuits and lamingtons but I was thinking of taking a jar of Vegemite along as well, especially given its menacing, mysterious status amongst Americans (unlike you clever Brits who at least have Marmite). So in your opinion, what kind of "base" would best showcase the Vegemite flavour? I usually have mine on toast, but as a sampler, maybe that's not ideal. The ultimate Australian base would have to be the Arnott's sao biscuit but unfortunately I don't have access to any right now. Cracker-type biscuits might be a better alternative but any other suggestions are most welcome!
Hope you can help!
Cheers from Boston,
|Nicey replies: I've always found that when in France perversely Marmite goes really well on French Bread, especially if its been toasted, it also goes well with those little slices of french toast. So using this as a guide why don't you try Vegemite on Sourdough bread or Bagels.|
||Dear Mr & Mrs Nicey,|
I see a massive amount of discussion about toast on this site and yet it does not feature in the venn diaram:
Why is this?
All the Best Regards David
|Nicey replies: Because I finally relented only two weeks ago after nearly three years and started talking about Toast.
There is a much bigger Venn Diagram in my book this autumn which includes bread and therefore by proxy toast.