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 email@example.com
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!
Tunnocks Wafer Review
|I was heartened to read of the other fellow-eaters who have been aiding me in my quest to see that elusive eight-digits-per-week eater ratio of the acclaimed cult biscuit, the Tunnocks Caramel Wafer, or TCW, in our household. The delicate balance between the lively sweet caramel and the bland supporting wafer is a perfect combination for an elevenses snack, or perhaps a 4 o'clock cup of Darjeeling. I have been overjoyed to discover, thanks to the generosity of fellow TCW worshippers, the wonder that is the dark chocolate variant, although I am heartbroken though that the good people of Tunnock have not yet expanded their distribution to Scandinavia. Alas I am dependent on the goodwill of my Scottish contacts for making use of their excessive buying power and taking out the product at the source.|
The bit on your site about the so-called 'tea' machines has greatly inspired my colleagues and I. Here at WeFixPhones Ltd, we have six of these behemoths, all with their own quirks. Just to keep you guessing, they seem to swap quirks at the drop of a hat, subjecting you randomly to either:
A minute amount of extremely strong (some may say espresso) tea
A cup of hot water with a couple of tea leaves floating on top
A cup of otherwise perfectly good tea, ruined by a strong taste of chicken soup or whatever was last dispensed from the machine's one nozzle
Hot water, with a dash of powdered milk (even if you asked for black tea)
and of course, if you decide to get around these quirks by requesting hot water, the water is never actually hot enough to make a nice cup of Earl Grey, presumably for health and safety reasons. To add insult to injury, we have to pay to run the daily tea gauntlet. Bad tea is one thing. Paying
for bad tea is another.
Lu Mikado Review
|Interesting to hear from Pete Moody about Pocky. Our friends brought some all the way home from Hong Kong for us to try out, not bad we thought, but we won't get any more until they go out there again. Then one day, sheltering from the rain on the way to Asda, I nipped into our little Chinese supermarket in Peterborough and there they were! Chocolate and strawberry varieties, and a savoury type as well. The strawberry ones smell like strawberry, but taste like those little white chocolate mice and leave a fuzzy coating on your tongue. Having said that, I prefer them to the chocolate ones.|
My current biscuit craze came back with me from a visit to Holland - stroopwaffeln or syrup waffles - two thin crispy biscuits with a layer of toffee syrup between. They are hard and chewy at room temperature, but balance them over a hot cup of tea for 10-20 seconds and behold - soft and gloopy on the inside and still crunchy on the outside. When I finished the packet I brought home, I thought again that there would be no more until my next visit. Then again Peterborough does the business! We've had a continental street market, complete with a lovely Dutch lady selling syrup waffles.
People may say uncomplimentary things about Peterborough, but we seem to have an international biscuit trade here - I'm off to see what else I can find!
Sarah Nelson's Gingerbread Review
|Marian Fox's message reminded me that I have been meaning to leap to the defence of Sarah Nelson's Grasmere Gingerbread for some time. So OK, I'm a slow leaper.|
But it really is top stuff - a friend who is a lifelong fan introduced me to it a few years ago and now I've got my dad into it as well. I do think you have to warm it up a bit though - stick a couple of rectangles in the oven (a microwave would probably do the trick too, but I don't hold with them) while you make your tea, then the gingerbread and the tea can cool simultaneously and the combination is divine. Mind the crumbs, though, and don't breathe in suddenly while taking a bite because choking is neither pretty nor cool.
Give it a try - it's a genuine taste sensation.
Sarah (not nelson)
Having come to a rather nice lull in the working day and equipped myself with a cuppa, I noticed the newly added poll on the cream/jam in the scone issue. Nice one. Am aghast though that the cream then jam brigade are losing! However, I feel that I should make clear that the only reason why I think this way round is best is because most of the arguments to the contrary seem to involve sandwiching the scone back together. Pah! I prefer to eat each half of the scone separately, which means that the aesthetics of the cream/jam arrangement take on greater importance and thereby allows for maximum consumption (and greediness) of said cream and jam. I realise that this admission may not exactly sit well with those from the South West, but there you go, I'm prepared to fight my corner!