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At last, a site that really demonstrates what the web is for. Congratulations. I discovered it today, a good friend passed on the details. Anyway, I am after some advice, as I am at a loss as to what to do with my aberrant daughter who simply refuses to listen to sensible advice on the etiquette of bisuit eating. The problem manifests itself with complex biscuits, such as penguins and yes, even extends into jaffa cakes. She has also been known to do it with crunchie bars too.
Despite my determined efforts to explain to her the chemical design of these biscuits, and that the designer intended the subtle mix of textures and flavours to complement and contrast, to work in harmony, to add up to more than the sum of the parts, she insists on eating the things sideways. For example, with a penguin, she will nibble and dissolve the chocolate first. Then carefully detach the biscuit layer from the filling using teeth, then eat the cream filling, and finally the second biscuit layer. Similarly, Cadburys mini rolls - chocolate, cake, filling, completely distorting the flavour and mouth feel at each stage.
Whilst I fully appreciate the challenge and dexterity she masters, despite my admonishments, threats, attempts to educate her calmly, demonstrations of how it should be done - she merely thinks it funny.
What can I do to improve this erratic behaviour?
|Nicey replies: There is not a lot you can do, it's a stage she's going through, she'll grow out of it during her mid thirties, perhaps.|
Bakers Tennis Biscuits Review
Being from South Africa, I was thrilled to see tennis biscuits as the biscuit of the week this week. These are indeed wonderful biscuits - addictive, as you may already have noticed. No silly frills, just biscuit perfection. And excellent dunkers too.
And on the topic of South African biscuits, have you ever tried Bakers Lemon Creams?
|Nicey replies: No I'll have words with my operatives.|
Kimberley and Chocolate Kimberley Review
|Dear Nicey and the wife,|
I have just cast my vote in the Kimberley pole and was amazed at the level of ignorance among your readers (presumably English folk) when it comes to this Irish delicacy.
In order to redress the balance, I am considering organising a Kimberley awareness day at work.
Unfortunately, one of my colleagues is afflicted with vegetarianism and is unwilling to attempt a Kimberley due to the gelatine content of the marshmallow layer.
Do you know whether there s such a thing as a vegetarian friendly Kimberley?
|Nicey replies: Well I've not seen any other sort apart from Jacobs, so its fairly unlikely. Still pickout the mallow and make them eat the rest, they shouldn't escape so easily.
||I really hate "new and improved". Is it "new" or is it "improved"?|
|Nicey replies: Presumably most food that we buy is 'new', as opposed to 'refurbished'. Perhaps if they invented a machine that took the packets of old recalled biscuits and put them in smart new ones they could be sold as 'recently renovated and refurbished'. I think I would like that.
As for 'improved' this implies that they are in some respect better than those that went before, which I would assume means that a panel of taste testers preferred the new ones to the old ones. Of course the precise make-up and background of the panel should be taken into account: 'Improved according to a group of 100 people aged between 18 and 65, 70% of which were unfamiliar with the brand. And these aren't the people that they ask in Family Fortunes' might be too long as a strap line.
I've just discovered your site it's like an oasis in the desert. A place where the finer things in life can be discussed during a break from the rat race.
As a long-time fan of the original Tuc cracker I was dismayed when I recently encountered the "new improved" version. What was once a unique, tasty, delicious snack has turned into an ordinary, run-of-the mill salty cracker, no different from dozens of others.
Also on a point of semantics, how can this product be "original", and at the same time "new and improved"? It's either one thing or the other.
If this is a result of the French influence at Jacobs then I'm not impressed.
Does anyone else have a view on this or am I just sad?
|Nicey replies: I think you've made an excellent point.|