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||What do the panel think about the little packets of mini Jammy dodgers. Manufactured by Burtons it seems. Very more-ish.|
|Nicey replies: If I too had become smaller by the same proportion, then I'm sure I would be delighted by them.
I was just wondering where you stand with this king of biscuits?? A few years, the 'tube' appeared, and we were forced to buy these fine biscuits at an elevated price, simply cos those marketing people think that people 'need' a cheap cardboard tube to keep their Hob Nobs fresh. Are they complete fools? It is a scientific fact that it is not possible to eat just one Hob Nob, you have to finish off the whole lot. And anyway, the type of people who aren't that greedy probably have a special receptacle for their biscuits. Luckily, our local Tesco have started stocking them in normal packaging again, so I now have the joy of unzipping the top off the packet and watching the first 2-3 biscuits fall out in a shower of crumbs.
Christ, this makes me sound like a 50 year old Daily Mail reader who fears 'change' and 'new-fangled' things
Have a good week now.....
|Nicey replies: Oh I'm with you on the tube thing. If you trawl through the messages at the bottom of the review, where this will shortly go aswell, you'll find a good bit about it.
As for fearing change, I peaked the attention of the Daily Mail so much they came round to our house and interviewed me last year, and I'm still only 39 at least until Saturday.
||Please try to pursue the re-creation of Chocolate Olivers.|
I was just thinking about them today (while drinking my afternoon cuppa) and decided to hunt for them on the internet..... which is how I found your splendid website.
The last time I got hold of some Chocolate Olivers was probably over ten years ago, in a very upper class grocers in Oxford. Unfortunately they'd been on the shelf too long and were not fit for consumption. I wrote to express my extreme disappointment and horror, and all I got was a voucher. I
guess they'd already disappeared by then. I see that you've put in a plea with the newly re-emerged H&P people to put these magnificent creations back into production. Christmas morning ritual (hot chocolate and endless Chocolate Olivers for elevensies while opening presents for the next few
hours) hasn't been the same these last few years! So please renew your efforts to persuade them to re-create their finest.
It used to be a case of "There are Chocolate Olivers.... and then there are the other biscuits!"
Your comments represent one small flickering candle of hope......
Please try (again......... a lot!)
|Nicey replies: Well Jenny Barnet who presents Good Food Live on UK Food, which I appear on from time to time, always goes on about Chocolate Bath Olivers as being her favourite biscuit. I've never had one and so I'd like it too if somebody made them. To be honest I think its Jacobs who make the Bath Oliver under license who would be the chaps to pester.|
|Dear Nicey, firstly what a wonderful web site, you have totally made my day in finding you. With reference to Charles Hutchinson's letter about the biscuit he ate in the cadet force. This was the true holly grail of all biscuits and is referred to as an oatmeal block. It was still a component of military rations when I did my training in 79 and could be used as a bargaining item for almost anything. Most of the guys I went through Initial Officer Training with (for the RAF) would come fairly close to selling their souls for one. I once found a few being sold at the Camden Lock market - probably war surplus but who cares. I don't know if they are still included but if they are then look no further, there is nothing better on this planet. Oh and on the subject of Afghans, there is a superb Fagan made by a company called tuckatime which is seriously addictive and much better than the other commercial varieties|
Now living in New Zealand
||Dear Nicey and the wife,|
I also remember having bread toasted on one side during my childhood in Ireland. The toast would be buttered on the cooked side and then sprinkled lightly with sugar. On the positive side, the bread retains some of its moisture and therefore heat, allowing the butter and sugar to melt. On the negative side, it's a bit of an acquired taste.
I think that this might be an Irish thing. Good Catholic families (in those days at least) tended to be larger than average and producing toast quickly enough to meet demand at the breakfast table using a single eye-level grill required some compromise. There are also the financial implications to consider. Toasting the bread on both sides would have been dismissed as a waste of gas and, in all probability, a sin (I seem to remember that everything was a sin during my Irish childhood).
These days, I cook my toast on both sides. I still use a grill, but only since my son blew the main fuse attempting to retrieve a crumpet from the toaster using a metal knife.
|Nicey replies: Kieth,
A toast icon is way overdue now.