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Keep your e-mails pouring in, it's good to know that there are lots of you out there with views and opinions.

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Your e-Mails

Tim Porter
Nicey replies: I would be a Garibaldi, with small gaps in my crust revealing my inner contents of flat currants, oh and the occasional missing corner. How am I doing?

Joanne Fry
Rocket ScienceTea
Nicey replies: All to do with the denaturation point of casein the main protein in milk. By forming complexes with the tannins in the tea the milk protein softens the taste, which is how most of us like our tea. Hot milk doesn't do this as well because the protein is all mashed up. Of course this was the central point to the recent study by the Royal Society of Chemistry on tea making.

Brian Parker

Eileen Foy
Nicey replies: I've not seen them for years, I think they fell victim to natural selection, or un-selection in this case. I should add them to the Paleolithic Biscuit section.

Amy Walters
World of Biscuits
Nicey replies: Amy,

Yes we call chocolate chip cookies the same as that is basically an American genre, also it would mess up the alliteration if we changed it.

Thanks for the info about mallow biscuits, unfortunately I don't know what a 'bundt cake' is, so I'll assume its like a cake version of the Pinwheel.

The 'Whoopie Pie' sounds like an out of control Kimberly.