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At my Welsh class last night we were very kindly given a plate of biscuits to go with our tea. Amongst them were some Maries. It's been many years since I've indulged in that childhood favourite, the Marie Sandwich (with best salty Welsh butter, of course) and I was horrified to notice that although the biscuits had lots of little dimples there were no actual holes.
This means that you wouldn't get the little butter worms when you squeezed the biscuits together. Is this the usual state of affairs these days, or were we supplied with inferior Maries? (Incidentally, an Australian girl in the class said that her favourite Marie Sandwich involved butter and vegemite. Doesn't bear thinking about, really!)
|Nicey replies: Noswaith dda Sue,
If your looking to blame somebody then try the Dutch I think they make most of the Marie biscuits we eat.
||Flying back from Germany yesterday, I was served tea in a paper cup, with a thin plastic stirrer to help dissolve the sugar. The stirrer was a narrow piece of plastic about three inches long, with one tiny hole punched through the centre. I instantly thought about your correspondent Johnny Lothian’s explanation of the physics of tea-stirring, and wondered about the purpose of the tiny hole. It was too precise to be a by-product of manufacturing process, but too small to be a plastic-saving design feature. Was it there to introduce a venturi effect by forcing the tea to accelerate through the hole and help the sugar dissolve faster? And if so, had someone actually measured the dynamic effect of different diameter holes and their positioning on the stirrer? Either way, it helped while away a few minutes and took my mind off the taste of the tea I was thoughtfully sipping. Maybe that was its actual intention..|
Iced Gems Review
In Southeast Asia, the company Khong Guan still makes and sells iced Gem Biscuits very similar, in fact, virtually identical, to the ones that you describe as having eaten thirty years ago. They have sharp points, the icing colours are bright green, pink, yellow and white, and the base biscuit approximates the old Marie biscuit. Should you ever be in Singapore or Malaysia, they are easily obtainable in supermarkets and old-fashioned groceries, or provision stores as they are known here.
|I will agree that the Kit Kat is more than just a choccy bar, they are great for dunking, that gives them a good biscuit grounding if you ask me. The Chunky is the choccy bar version of the biccy.|
As for the Bisc& abominations, thay do have a biscuit base, with only a hint of choccy bar, but they really arn't one or the other, and so therfore, they are neither.
|Hello. Im just thought i would tell you that i wasnt impressed with your biscuit of the week this week.|
1. Nestlé are a large multi million dollar company who rip off third world farmers and put their weath before the health and living of other people. Don't advertise them. *Grr* @ Nestlé
2. I wouldn't class the kit kat as a biscuit. Its a wafer with layers of chocolate coated in chocolate. IT'S A CHOCOLATE BAR.
|Nicey replies: Jamie,
Yes well obviously I knew I would get mails like this which is why I held off for so long.
First, yes it is now made by Nestlé, but it is a classic British brand which has been in the news at the moment and I thought it was interesting. I'm sure that people who choose to read this site can make up their own minds about Nestlé and if they think they should buy their products.
As for KitKats biscuit credentials, I have always seen it on the boundary between biscuits and chocolate bars, some people see it one side or another, some like me in the middle. Its a sort of gate keeper between the two worlds, which failed to stop Bisc& storming through no doubt to its detriment. Its good that you feel strongly enough to type the last bit all in CAPS, BUT YOU REALLY DIDN'T NEED TO.