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Just caught you on the latest B3TA. Nice interview, lovely pic. I was sorry to hear about your bad experience in San Jose, though. I can't believe that nobody warned you never, never to order tea in a restaurant in the US! For one thing, they usually don't have any good quality tea; and for another, the public consciousness in this country has not assimilated the idea that in order to make tea, the water has to be boiling -- not just "pretty hot."
The milk, of course, you should have ordered separately, pretending that you were going to drink it. This would still not have saved you from an aggravating experience.
The solution might be to bring along a "travel" tea kettle... if such a thing exists... My friend Rodney and I are looking into getting an electric tea kettle for our office, so maybe I will be able to give you a report on what's available at some later date.
|Nicey replies: Maggie,
Thanks for those words of encouragement.
There probably isn't an office in the UK that doesn't have an electric kettle. I like a nice Tefal or may be Morphy Richards. Woo, rate my kettle.
Brandt Hobbits kernig Review
|I can re-assure your correspondent Victoria Uren that there are no depleted uranium atoms in Brandt Hobbits. "Kernig" is one of those strange German words that have several meanings. "Kern" means "core", so as in English could either refer to a nuclear reactor or a Granny Smith. It can also refer to wholegrains of wheat/oats etc, hence "Kernig" means "oaty" or "wheaty" in this context rather than radioactive.|
Brandt Hobbits kernig Review
I am somewhat concerned after reading your Hobbits review. My memory told me that I had encountered the "Kern-" bit in German words before. Being at work I only have my technical dictionary to hand and have found that it prefixes most of the words to do with the nuclear industry (Kernanlage, Kernbrennstoff etc.). Do you have Geiger counter among your biscuit review equipment? Possibly a second hand one could be obtained from eBay at a reasonable price.
I've recently discovered your excellent site and wanted to let you know how biscuits helped me advance my career.
I had a regular meeting with some subcontractors who had a rather antagonistic history with our company. We had to do business with them but they certainly didn't like it. They made this very clear with elaborate politeness, lots of formality and no actual cooperation with anything we wanted. We of course were equally formal back. None of this was helping to get the job done and we started to fall behind in the programme. This situation went on for a couple of meetings until they decided they would enjoy the hostilities more if they included a half time break for a nice cup of tea and a biscuit. They rolled in the tea trolley and were about to start sneering at our tea choices when I spotted the plate of biscuits. Forgetting my rather boring, formal business personality I squealed with delight, "ooh, figgy biccies" it went very, very quiet. everyone turned and started at me in amazement. I blushed and was desperately trying to think how to recover my professionalism when the subcontractors all grinned enthusiastically and agreed that the figgie biscuit was a fine biscuit. From that moment the cold war was well and truly over. We happily swapped stories of favourite biscuits and in between managed to get the job back on track. Of course we continued to make time for a nice cup of tea during our meetings, they even made a point of finding 'guest biscuits', my favourite of these was the cherry roll. The job finished ahead of schedule, which got me noticed and helped my career no end, all thanks to the figgy roll. I can't help thinking that maybe this success story could be applied to even more antagonistic situations, like the UN security council. Could biscuit appreciation be the key to better world cooperation?
|Nicey replies: The importance of the thoughtful use of biscuits in a business context is often overlooked. Your tale is a powerful reminder of the power of fig rolls to bring about a negotiated settlement.|
Custard Cream Review
|Love your site, it makes me laugh no end.|
One thingthat I think should be mentioned whilst talking about the legendary Custard Cream, in my opinion the "Holy Grail" of the biscuit world is that rather than simply taking them apart, as you discuss, you can take two apart, dunk the sides that managed to separate themselves from the cream and then stick the two creamy halves together to produce a kind of double cream custard cream as a sort of "pudding biscuit" for the post-dunk comedown
|Nicey replies: Nice plan Tom. I imagine this could be extended with out too much trouble to encompass other sandwich biscuits such as Bourbons and Orange creams.|