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Iced Gems Review
In Southeast Asia, the company Khong Guan still makes and sellsáiced 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, andáthe 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 thatái wasnt impressed with your biscuit of the week this week.|
1. NestlÚ are a largeámulti millionádollar company who rip off third world farmers and put their weath before the health and living of other people. Don't advertise them. *Grr* @ NestlÚ
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 NestlÚ, 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 NestlÚ 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.
Ginger Nut Review
|I have had this ginger biscuit wrapper framed on my wall for several years now.|
After discovering your intriguing website I thought that I would like to share it with you.
I would like to think that the graphic designer had a sense of humour, but it may be that the Trades Description Act took precedent.
|Nicey replies: Yes serving suggestions are often baffling or ludicrous, however there is usually an explination behind it. I don't think that you are allowed to mislead people as to the contents of the package the are buying so in the case of say an imaginary lemon biscuit, if the pack shows a little slice of lemon then it has to say 'serving suggestion', as there are no slices of lemon within. As the designer of your pack used a cup of tea behind the Gingernuts it has to say 'serving suggestion' just in case consumers thought the pack contained one.|
A very good mate of mine is very logical, precise, and deliberate in his own way. One of his particularly ideosynchratic traits is to stir his cup of tea exactly 25 times. This habit always perplexed me and I asked him today via email why he did this.
I thought I would share his reply with you:
I don't really stir it exactly 25 times, that's a bit too precise, even for me. It's more about firstly getting the stirring done while the tea is piping hot (ie before adding milk) and then ensuring you get the tea up to as high a rotational velocity as possible. The reason for doing this is because ease of sugar dissolution improves as both temperature and motion increase. The way sugar (a solid) dissolves in tea (a liquid) is by the sugar particles getting into the gaps between the tea particles. As you are aware everything expands as it heats up, however it remains the same mass/weight, therefore it is actually the spaces between the particles which get bigger, not the particles themselves. So the higher the temperature the more chance the sugar particles have of sneaking into these spaces. Similarly, the motion of stirring causes more gaps between the particles to be exposed, thus improving the rate at which the sugar can get into the gaps. The result of course is a more delicious cup of tea which has an even mix of sweetness throughout the tea in the cup (ie no pile of sugar in the bottom of your cup).
More information than I expected, but enlightening nonetheless, don't you think?
|Nicey replies: Perhaps you should suggest he gives up sugar, as its obviously making him a bit unhinged in a Howard Hughes sort of way.