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Bahlsen Crumblys Review
| I've just had three of these that I found at work and they were very nice indeed. Perhaps my pleasure was heightened by knowing that they weren't mine as such, but I don't know, I think they just tasted mighty fine. The description on the bottom of the packet reads "Biscuit tarts with a blueberry fruit filling decorated with a crumble topping", and that does about sum it up. The almost crunchy crumble is an excellent touch which I haven't come across before, but I'm guessing there's a range of Crumbly's out there. And blueberry doesn't appear enough in our diet ( except those over-rated muffins that taste of little but baking soda). If you haven't done so already, try them yourselves.|
Botham's Tea, Shah Ginger and Ginger Choc Chip biscuits Review
|Elizabeth Botham makes very fine tea,|
But her silver tea pot burnt me.
In Whitby Town we sat down,
The wife, myself and Kids 3.
After Nicey's tip, we planned a trip,
For homemade biscuits and tea.
Their blend was a good pour,
Though the waitress was dour.
(but in Yorkshire that's the score!)
But transported back to Victorian time
(By the Botham's time machine!)
I pondered this eternal question.
Twixt bickys and tea, and fish and chips,
What would your choice be?
Whilst some might go for Whitby cod,
IT'S A CUP OF TEA FOR ME !
|Nicey replies: So that's mostly a thumbs up. Actually I've been thinking about breaking into our last Botham's All Butter Fruit Cake most of this morning, it survived a trip to Colchester Zoo the day after the Bank holiday, (which I think it enjoyed) but its on borrowed time now. |
Kate Allen's scientific teabag timing methods could be well employed wherever there is a proliferation of tea bag types, leading to tannin barriers at different points.
We need a graph, probably not one of those lovely 3-D ones that Ex-hell gives you, but one that really helps the bewildered coffee drinker to understand the complex relationship between teabag type, agitation (of the bag, not the tea maker), size of mug, time of day etc.
Here, the other half asks "tea, dear?" to which the answer is inevitably "oh, twist my arm then", but the follow up is more and more complicated "bog standard, decaf, assam or darjeeling?" followed by "how long do I leave it in for?" A graph in the kitchen would do the trick nicely.
Hmm, suppose I'm asking for trouble by not making it myself.
|Nicey replies: Definitely a PhD in there, and possibly a whole new branch of mathematics.|
Abbey Crunch Review
|Firstly I would like to say that I love your site and it has reawakened my interest in biscuits (which is not necessarily a good thing).|
Secondly, I am a strong believer in one tea bag per cup however I respect the right for people to drink their tea however they want. My sister merely waves a tea bag at hot water and adds in half a pint of milk so I have learnt to be understanding of other tea drinkers preferences.
Thirdly, I want to share exciting kettle news. I was recently given a new kettle for my birthday and it has changed my tea drinking. Previously I had to swirl the tea bag around non stop and lift it out fairly fast to avoid horrid scum on the top of the tea (I live in a hard water area). However, I now have a filter kettle and it is amazing. I can leave the tea bag for a good 5 mins to brew and no scum at all! The result is much nicer tea as I can properly taste it. I would recommend this kettle to anyone also suffering in a hard water area. I believe it was from John Lewis.
Finally, Abbey Crunch really is the king of biscuits. My boyfriend found a supplier for me last week as I was getting desperate to have an Abbey Crunch (having forgotten how wonderful they were until you reminded me) and I now have 5 packs lined up ready for a nice cup of tea and a sit down!
Caught the show on UK Food the other day, good showing by your good self as ever - never heard that bit about Iced Gems before . . . nice to know that I can still learn something.
Anyway, onto more important matters.
As you know, I always like to push the envelope and go a bit eXtreme with my biscuit eating - desperately scouring the shelves to find weirder and weirder tea time treats (with disastrous results sometimes like those bloody awful Apple and Cinnamon jobbies from Asda) and have
now moved onto experimental tea drinking thanks to the works coffee machine.
I'm currently running a very nice (and very big) metal thermal mug courtesy of Starbucks. No handle, rubber grip, rubber bottom, doesn't fall over easily . . . very nice all round.
The problem I have with it is that I don't drink tea really hot and due to the thermal properties of the mug it now takes over 30 minutes to cool down to a drinkable temperature (instead of the usual 10 or so). Because of this my tea invariably ends up with a skin on it (which I thought was odd because I always believed that the skin was formed when the tea cooled but it turns out it's a function of time) which I have to scrape off or drink through.
In order to alleviate this situation I have taken to blasting my tea with the coffee machines cappuccino wand to give it a nice thick frothy covering . . . it works quite well, significantly reducing skin formation while I wait for it to cool and surprisingly the covering of bubbles doesn't seem to do anything to keep the tea warm for longer (good job too).
Anyway I've christened my new creation a Cappeteano . . . it's a bit of a faff and I can't do it at home as we don't have a coffee machine but while the technology is here I might as well use it.
Just as a matter of interest . . . What sort of technical advances do you think would benefit tea drinkers in the future???
|Nicey replies: Adam,
The tea is simply trying to form a protective skin to stop you giving it any more abuse than you already have. Possibly in future we might have super powerful computers watching over our every move and advising us when we are in danger of making a really offensive cup of tea by bunging it a cross between a tin can and a thermos then blasting steam through it, I expect.
BTW I'm back on UK Food next Wednesday as apparently we failed to fit all of the biscuit universe into seven minutes.
(Its alright I know Adam personally so you can all be as rude as you like about his misguided tea making)