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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.|
|I have discovered your site much to my relief.|
On the subject of Lincoln biscuits - the mysterious dots that seems to have foxed the best brains in the country I can reveal. Or at least I can give a reason for. I had an abusive upbringing. As a small child, my mother sought the most bland biscuits to furnish the biscuit tin in an attempt to make them last more than two days. After my siblings and I evolved to love bland biscuits, came the rationing. I believe it was three a day. One such experiment was the Lincoln. In order to make them last, I would nibble the
biscuit dot by dot with my tiny teeth. The effect of doing this, much like savouring the small drops of a fine wine, were to exacerbate the melodious flavours of the Lincoln. Ahh, how it would dissolve into a gritty caramel wash, the minute particles exciting a taste bud here, diffusing the back of the throat in a streak of sweet pleasure, or the unexpected stimulus of the underside of the tongue. Sometimes I would leave the biscuit in mid nibble for the afternoon, but always when it got perilously low in mass, the whole lot was gobbled in a fit of rabid gluttony lest the remains cascade disastrously down one's front.
I hope that helps.
||I am a teacher at a primary school in east London. Next week is science week and Year 5 will be testing the dunkability of biscuits. Do you have any ideas what we could do with our results? |
I hope you can help
|Nicey replies: Publish them in either Nature, The Lancet or Scientific American. It might be a good plan to record the temperature of the tea vs time to breakage.|