Keep your e-mails pouring in, it's good to know that there are lots of you out there with views and opinions.
To help you work out what is what, are now little icons to help you see biscuit related themes. And now you can see at a glance which are the most contested subjects via this graph (requires Flash 6.0 plugin).
Please keep your mails coming in to firstname.lastname@example.org
If you like, you can use this search thingy to find stuff that matches with any of the icons you pick, or use the fantastic free text search, Yay!
||Esteemed Mr Nicey,|
A local bakery, called ET's for some Italian reason, has started making Eccles cakes. I'm not sure if these qualify for mention, but here goes:
The texture is excellent, the fruitybit superb, but they have sugar sprinkled on the top. Shouldn't this be a cooked glaze rather than a raw scattering?
Ever your 'umble, etc.,
|Nicey replies: Mr Barratt
Bit of both I thought, although I would have expected an egg glaze to be mandatory.
I’m really unsure why people insist on eating foreign biscuits and then being ‘surprised’ at the shock results.
Having lived overseas for many years now, the cardinal rule seems to be: buy only what you know from home… and only experiment with foreign biscuits if you have a supply of something more suitable (English) on hand in case it all goes horribly wrong. For example, if I buy a new CD from some band I’ve never heard of, like Guns ‘n’ Roses, I wouldn’t dare listen unless there’s an ABBA one nearby in case my new purchase proves inaudible and I have to calm down with something reassuring.
Likewise, if you insist on trying foreign biscuits, buy whatever takes your fancy on the shelves at Asda. A foreign bicpre-sanctioned by an English supermarket is likely to contain no bitter aftertaste. Choco Leibnitz can make it to our biscuit barrels without the need for us to take international flights, and I don’t think I need say more (except that if further proof is needed, Asda don’t stock the Asian and disturbingly named ‘Collon’ biscuits… which have chocolate cream in them…. – I’m feeling ill, where’s that ABBA cd?)
I was wondering if you or a well travelled reader could give us antipodeans a little clarification on British chocolate terminology. Here in New Zealand we have Milk chocolate (which we would consider "plain chocolate") and Dark Chocolate. There is also white chocolate but that is a whole other topic really.
Anyway, in your Hobnob poll I see there is a Milk Chocolate variety and a Plain Chocolate variety. For a New Zealander these would amount to exactly the same biscuit, yet I am sure this is not the case. Ooh, the mystery!
|Nicey replies: Jackson,
We call Dark Chocolate, Plain Chocolate, when we aren't calling it Dark Chocolate.
re: white chocolate. I have a consignment of Kiwi Snow Toffee pops on its way to me ETA Wednesday, although they might be a bit melted and smashed.
||Dear Nicey and the wife,|
I arrived home rather late last night and as I sat down with a nice cup of tea, I noticed two foil wrapped items on the kitchen table.
On further investigation, these turned out to be foreign biscuits brought back from a Spanish holiday by one of my wife's colleagues.
The biscuits were Dona Jimena Rosco al Licor and despite being manufactured in Spain, I was encouraged by the individual gold and blue foil wrapper into thinking that this might be a biscuit of reasonable quality.
Upon opening the packet, I discovered a thick, doughnut shaped shortcake biscuit (as pictured on the foil wrapper) covered in a dusting of fine white powder which I assumed to be sugar.
On tasting the biscuit, I was in for something of a shock. The biscuit itself was very light and crumbly, but had no discernable taste of its own. The white powder however was very strongly flavoured with Pernod and totally ruined a good cup of tea. So strong was the flavour in fact that it also ruined my morning cuppa and I can still taste it now.
Tea lovers, beware of these biscuits and under no circumstances attempt to dunk one. The results could be catastrophic!
|Nicey replies: Sounds like the quintessential Spanish biscuit run in. Fancy wrapper, nasty biscuit and some kind of horrid odd nonsense.|
Love the site! Have been reading the submissions re tea-cosies - I used to use them, but now find them totally redundant, as I am lucky enough to possess the ultimate keeping tea hot accessory - an AGA. The tea pot actually lives on top of the AGA, and is therefore always warm!
The AGA is also brilliant for baking my own recipe choc-chip cookies, which taste best about 30 mins after cooking, preferably with lots of cups of tea.
Best wishes to you all