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Tim Tam vs Penguin Review
|Hello Nicey, Wifey and YMOS.|
I work for an airline and spend most of my time barrelling around the world, landing in far off and exotic places. I have to hold on to my hat and close my eyes against the unceasing gale of culture shock. Not having access to a nice cup of tea most of the time, the natural way to restore an inner balance is a wander round your lovely website, which seems to give me inner peace. A type of ‘cyber tea’ if you will. I think it might be something to do with a sort of distilled englishness that pervades the site. Anyhow, browsing the site while in Dubai, I came across some comments regarding Tim-Tams re. Penguins (personally I rejoice in a Tim-Tam but despise Penguins). Intrigued to see the results of the head to head, I clicked on the link and got the following message:
Gosh. What controversial statements am I missing out on? How do you feel about the citizens of the UAE being unable to benefit from your Tim-Tam / Penguin debate?
There is a supermarket opposite the hotel and I will now go biscuit hunting.
Thanks for your lovely site.
PS I find Hiromis’ regular despatches utterly charming – surely I am not the only one who looks forward to hearing of her next Korean related biscuit adventures?
|Nicey replies: Richard,
Firstly I shall be using our airplan icon for your message which until now has mean't issues with tea and biscuits arising whilst on an airplane, or something like that. It now also encompasses anything that people who work for airlines have to say.
We've been told before that the United Arab Emirates have blocked some of our content, I suppose we should be flattered that they have gone to so much trouble on our account. We would tone down our offensive language if we knew what it was we were saying. Perhaps in future they could just underline the offending bits in red and put a note at the bottom.
As for Biscuit Correspondent Hiromi, we have her latest report coming right up.
||Dear Nicey & Wifey,|
I read with interest your report on the decline of the good old fashioned pudding. I'd like to propose another reason why we're not seeing so many these days. It's because traditional 'puds' are being advertised with "crème anglaise" these days rather than custard. Apparently crème anglaise is in fact custard so please don't be alarmed and put off eating a proper hot pud by those pesky European phrases.
||Dear Nicey and the Wife,|
I was a little surprised to read about the decline in the traditional pudding, particularly as the weather is beginning to turn.
There are no such issues in my household with a proper steamed pudding and custard on the menu at least once a week.
I think that the problem may be due in part to the rise in dieting programs and the belief that eating puddings makes you fat.
I would just like to point out to people who hold this view that if you did a bit more exercise you could eat as many puddings as you like.
I myself am rather too partial to a bit of cake with my cup of tea. When my waistline began to spread, I just bought myself a bike with the result that I now need to eat even more cake in order to keep my weight up!
|Nicey replies: Indeed, after our trip to the gym this morning Wifey and I were able to come home and polish off the last of the Christmas cake which didn't fit into the tin and had to baked in its own little tin. This must have offset the 400 calories that the machines at the gym told me I had expended. After which I was fortified enough to go down the shed and mend the back wheel of my road bike which had a nasty blow out over the weekend. All a matter of cake life balance.|
||Dear Nicey & Wifey|
When I read your news bulletin about the low consumption of apple crumble (and of course custard) I was shocked and stunned. I love to make a fruit crumble at least once a month!
Here is a handy tip to make crumble making easy peasy and quick too: make up bags of crumble mixture in 500g amounts and freeze it. I like to use a third fat to flour with 2-3 tbsps of sugar. When you want a super quick crumble take a tin of fruit in own juice (apple, pear, even pineapple works), or light syrup and pour into a deep baking dish and sprinkle some of the crumble mixture over the fruit. You do not need to defrost the crumble mixture first. Bung in a preheated oven (with foil cover if you are prone to burning things!), and bake for about 20-30 minutes. And of course serve pipping hot with plenty of custard!
|Nicey replies: Marge,
We like your 'can do' attitude to puddings.
||Dear Nicey and the Wife,|
I was watching breakfast telly this morning and was surprised to see the presenters discussing a new nylon tea bag that is supposed to make the tea taste better.
I didn’t get too many details as my concentration isn’t the best first thing in the morning, but the tea bag was pyramid shaped, giving a strong indication of the manufacturer.
In a blind test (not carried out under scientific conditions) John Stapleton claimed to have preferred the tea from the nylon bag, although a much more in-depth study would be required in order to convince me of the merits of this new technology.
I’m all in favour of anything that makes my tea taste better, but I’m less keen on throwing lots of those little nylon bags on my compost heap.
|Nicey replies: Morning Keith,
That sounds like a giant leap backwards. Monkey in America sent us over some very dubiuos nylon teabags last year that were like tall four sided pyramids. The came in individually parcelled up adorned with gold coloured wire and ornamental leaves. I couldn't tell if the tea was any good or not as I was too annoyed. Much the same effect as wanting a cosy informal fireside pub lunch, and being forced to sit bolt upright in a draughty conservatory whilst some waitress chastises you for not booking and not fancying any of their ridiculously overpriced out of place and pompous menu.
John Stapleton should have known better than to endorse such nonsense, mind you I always thought that it was Lynn Faulds-Wood who wore the trousers. So maybe he is just making petulant statements whilst off the leash.
What am I going on about?