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A lovely picture to remind you of both the power and frailty of biscuits.
|Nicey replies: That made me quite reflective.|
||Dear Nicey and the wife,|
After reading the descriptions of sop and other arcane and inappropriate uses for tea on you site, I feel compelled to let you know about my sister's dunking habits as a child.
Having mastered the complexities of the rich tea and digestive, she moved on to other less appropriate dunking items, the worst of these being sausages. Not only did the grease from the sausage float across the surface of the tea after dunking but the salt which had been liberally sprinkled on the sausages prior to dunking was dissolved in the hot liquid transforming the tea into something quite horrid and undrinkable.
I would like to apologise to all those people who find the thought of this nauseating, but I thought it would give you a chance to use your new dunking icon.
I was having a browse through your splendid site when I came across the discussion of "sop". This reminded me of an intriguing use/abuse of tea that I came across while living in Hull a few years ago.
It would seem that it was the habit of several of my colleagues to indulge in a great big fry up of a Sunday morning, with black pudding and fried bread - the works. They would then pour a strong cup of tea over their fry-up to act as gravy - mopping it up with peices of bread.
I have been both fascinated and horrified by this tradition, and cannot quite bring myself to try it out for myself. Can any of your readers shed any light on the origins of this vile sabbath habit?
Keep up the good work!
|Nicey replies: I thought the old dear soaking her Cream Crackers was bad enough. This is rapidly getting out of hand.
Arnott's Mint Slice Review
How lovely to see the Arnott's Mint Slice — remembered fondly from childhood and beloved to this day — reviewed as Biscuit of the Week. I feel I should share with those new to the Mint Slice one method of gaining maximum pleasure from these lovely biscuits.
- Turn the biscuit upside-down and nibble around the edge underneath to create a gap between the chocolate around the edge and the bit that covers the mint filling.
- Use your lower front teeth to prise the disk of chocolate away from the mint filling. This can be eaten straight away or saved for later.
- Scrape, lick or suck the mint filling off.
- Lick the chocolate off the back of the biscuit.
- Eat the biscuit in little pieces. (This is a good dunking opportunity.)
- If you haven't already, eat the chocolate from the top.
Hours of pleasure!
I just spotted (slightly late) your news item on McVities Slices, and the fact that they recommend serving them chilled. This reminded me of a particularly nice way of eating Bourbons when the long hot lazy days of summer roll around again (and I suppose also through the miserable drizzly days of winter if you wish). Very simply, pop the bourbons into the freezer for an hour or two, and eat them like little mini choc-ices, especially good for the younger biscuit appreciator.
The chocolatey middle layer sets solid, which is surprisingly nice, however the effects on dunking characteristics are relatively un-researched at this point, perhaps a hardy soul will brave a frozen bourbon before summer and tell us how they got on, otherwise I'll get back to you in June.
Many thanks again for keeping us all sharp on biscuit related matters,
PS Can I just mention 'Tea Money'. It's not relevant I just like your kitty icon.