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I have recently discovered your website, and I believe that it may, in fact, be the most impressive site I have come across which caters for the tastes of the biscuit enthusiast. However, I notice in your Bourbon review (dated 5/5/2002), you advocate that the lengh of a bourbon biscuit should form the basis of an SI measurement. This is an extremely good idea in my opinion, and one which might help us to visualise exactly how long things are in a more realistic and mouth-watering manner. However, as an example of its use, you suggest that one might say "that ocean liner is 7.6 kilobourbons long". Now, assuming a bourbon is approximately 7 centimeteres long (I didn't have a bourbon handy at the time of writing this, but after asking consulting 10 different people, we reached the concensus that 7cm would seem to be a reasonable estimate), 7.6 kilobourbons would be somewhere in the region of 532 metres. Considering that the QE2 is 294 metres in lengh, and the Titanic measured 269 metres, this figure would seem to be somewhat unrealistic.I feel that this error goes some way to detracting from the value of other information contained on the site, and in future, I suggest you consider what you write in your reviews far more carefully!
|Nicey replies: Thanks for your concern Chris, but I was in fact thinking of an Ocean going Marmot liner (see the Giant Marmots section for an Ocean going Marmot tanker) which get to about half a kilometer long, depending on how much forage they consume. So I wasn't too far out was I?|
Plain Chocolate Gingernut Review
|Hello. Great site, however I was a disappointed by your review of the Plain Chocolate Ginger Nut. I'm all for innovation, but original Ginger Nuts are hard, unforgiving biscuits, and one of the best dunkers available. Now I love chocolate biscuits, especially the sweet and malty digestive, but chocolate melts in tea and instead of absorbing it, and also tends to take the edge off of sturdy biting biscuits, negating the two main Ginger Nut advantages. I also find the orange and brown combo aesthetically repulsive.|
|Nicey replies: Leigh
Pushing the envelope of biscuit technology as McVities so often do, is a tricky and technical business, and there are bound to be casualties no matter how hard people try to minimise the risks.
Malted Milk Review
|hello! recently visiting skegness a friend and i bought 3 packets of cheapo biscuits for a £1 and ive been addicted ever since. i later had a competition on who could eat the most biscuits and i ate a packet and half, beating my mate! then strangely enough i got introduced to this site. looking at the review on the cow biscuits brought back memories. i love those biscuits especially the chocolate coated ones. in fact they are now going on my shopping list.|
||hello nice cup of tea|
such a well informed site will no doubt be aware of the Inland Revenue classifi'cake'tion of the Jaffa Cake into the biccy or cake camp... but if not, I'd heard that the following test was applied:
biscuits left out on the sideboard go soggy after a few days
cakes left out on the sideboard go hard after a few days
jaffa cakes go hard
thus, they are cakes
|Nicey replies: Yes we are aware of that line of reasoning. The problem is that Cake is considered a staple foodstuff and does not attract VAT, whilst biscuits are considered a luxury item, and as such are subject to VAT. McVities are keen for Jaffa Cakes to be seen as cake, and calling them Jaffa CAKES and making the bottom out of sponge wasn't enough of a clue. The Irish inland revenue decided it was a cake due to its moisture content being above 12%, (see the cake link at the top) Apparently UK the Judge needed more convincing so McVities made him a special 12 inch wide Jaffa cake, which he scoffed down with a pot of tea and then ruled it was a cake, Hoorah.
The goverment alas want the ruling over turned as its got chocolate on top and looks like a luxury item to them and the want to slap VAT on it.
I agree, to a degree, with you opinion about Petits Beurres. But have you tried the "Galettes Bretonnes"? LU make them and they are lovely although if you go to Bretagne you can get home made ones which are to die for.
When I was a kid in France, we used to put Nutella on them (I was 8) but now think that they are the best biscuit around. With dark chocolate digestives, obviously.
|Nicey replies: Amelia,
No I haven't tried them, next time I'm in France I 'll give them a chance. Home made ones do sound interesting, a lovely lady in Perigord, Mdm Mouliner, used to make Walnut tarts for me using the walnuts from the tree I camped under, they were delicious. Hoorah for Walnut trees.
I once heard of a French girl, a friend of friend, mistake Marmite for Nutella a spreading about half a jar on a bit of bread. She was so truamatised after taking a bite that she had to cut short her study visit by several weeks and return to France.