Your Views

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Your e-Mails

Alison Debenham	Hi Nicey, Wifey and YMOS Isn't this taking things just a little too far? All the best Alison
	Nicey replies: Very probably. It just adds yet another problem to your life, the foreboding and tension as your pack of 50 teapot drip catchers begins to run out and you realise that you may have to face up to unmanaged teapot drips once more until you can replenish your supply.
Chris Fawcett	Dear Sir, Having been informed by a colleague of your recent communications regarding the ‘is crispbread a biscuit?’ debate, not only do I stand by my argument that the English language defines it as being such, but the definition is also used within industry. The Competition Commission (an independent public body which conducts in-depth inquiries into mergers, markets and the regulation of the major regulated industries) describes a biscuit as follows. I do believe that such an authority should not be dismissed Yours sincerely, Chris
	Nicey replies: Hoisted by your own petard sir. First sentence "There is no agreed definition within the industry of what constitutes a biscuit.." , it then goes on somewhat awkwardly to describe proper biscuits like the Digestives as "sweetened products", having thrown its net to include your Ryvita. It hardly serves as a definition of a biscuit either, merely a few tentative suggestions for what may or may not be in a bona-fide definition if such as thing were to exist. Which is why popular consensus rules hands down in these situations. We shall hold a democratic poll and let the people decide.
Susan Cook	Can you help please? A certain person in our office, during a conversation about top 5 biscuits, came up with the following "My favourite biscuit is a Ryvita!" Please put us out of our misery, this has caused consternation in our office space, with people nearly coming to fisticuffs. Myself and other colleagues are of the opinion that the said item would clearly fall into the category of : cracker/crisp bread. Your expert knowledge, as Professor of Biscuits would be much appreciated. Many thanks Susan
	Nicey replies: This is just exactly the sort of misinformed, delusional and slack thinking that needs nipping in the bud. It's a crispbread of course. We shall not even grace it with a list of reasons why it very obviously is not a biscuit.
Kristen Rupp	I'm writing to you as an American who has recently begun a love affair with tea and biscuits, to inform you that you are much to blame. Although I was born and raised in the American Midwest, I've always been a bit of an Anglophile - eschewing action movies and MTV in favor of staying up late watching old BBC shows on public television. If you have any American readers ask you where they can buy proper biscuits in the states, you should tell them to see if they have a store called "World Market" in their area. It's a chain of about 300 stores, and really the only part of the country they haven't spread to yet is the Northeast. (http://www.worldmarket.com/) They carry furniture and goods from all over the world, plus lots of tasty imported foods. I became a regular at our local World Market a year or so ago, when I discovered that they had an amazing selection of tasty European chocolate bars. I confess to being a complete Ritter Sport addict, especially the "butter cookie" and "milk chocolate hazelnut" varieties. Then, this summer I moved into an apartment across the street from the store, and I began visiting much more frequently and trying a lot of new things. Well, really I only got as far as the biscuit aisle and have gotten hooked. I started with the Jaffa Cakes and Jammie Dodgers, but was still skeptical of the Digestive. Then I somehow stumbled upon an article about Custard Creams online a few months back, and ended up at your website. I have always liked tea, although it is a bit sacreligious in the coffee-obsessed Pacific Northwest part of the country, where I live now. I have to confess though, that until recently I mostly drank herbal "tea", not realizing how good proper tea could be. Everyone I had ever known brewed their tea the same way - by plopping a couple tea bags into a pot and just letting it sit there forever, resulting in bitter, stewed tea. I have since learned the error of my ways (thanks to encouragement from your website and book) and now drink loads of proper tea (with milk and one sugar). I have even procured some PG Tips, which certainly is better than any American brands of tea I've tried. I've become such a tea fanatic I've even bought myself an electric kettle (brilliant! why doesn't everyone else have these?) and my friends and family think I'm crazy. I've learned to love the digestive, of course. It's the perfect companion to tea! The selection at World Market is varied and unpredictable, but they always have plain and milk chocolate McVitie's digestives, as well as Crawford's Bourbons and Custard Creams (yummy), plus usually Penguins and Cadbury Fingers. Occasionally they will have Gingernuts, Fruit Shortcake, Garibaldis, McVitie's Chocolate Caramel, etc. I recently picked up a packet of Plain Chocolate digestives, which only make occasional appearances on the shelves. My favorite biscuit though has to be the Hob Nob. Until recently I had only tried the Milk Chocolate, but I spied the plain ones on the shelf the other day, and my are they delicious. I prefer to eat the less chocolatey-sweet biscuits at work, as too much sugar makes it hard to type straight. I have to say that as much of a fan of Cadbury's chocolate I am, I don't like their biscuits. Too sugary for me, and not in a good way. Don't get me wrong, I like my sweets, but Cadbury's biscuits make me feel like I'm just eating spoonfuls of sugar. This is turning into quite a long message, but I just have one more thing to add: Regarding fruitcake in the States - I saw an expat reader of yours mention that she had noticed a certain negative attitute towards fruitcake over here. That is certainly true. Fruitcake is legendary for being an horrifically dense, overly sweet dessert that little old ladies bake and give away as Christmas gifts. The story goes that when you receive a fruitcake as a gift, you should not eat it, but rather try to pawn it off as a gift to someone else - or failing that, stick it in the back of the cupboard until next year, when you dust it off and try to give it away again. I don't know anyone that actually eats fruitcake, except for possibly some little old ladies. I may have tried some at my grandmother's house as a child, but I don't really remember. However, I did try some at a fancy tea party that I attended at a fancy hotel last Christmas, and found that it had a very strong brandy flavor, which does not appeal to me at all, and decided to avoid it in the future. Your rhapsodizing about the perfect fruitcake might make me reconsider, though, and attempt to bake my own this Christmas. Maybe. That's all for now. Keep up the good work! Yours faithfully, Kristen
	Nicey replies: You seem to making very good progress towards a completely well balanced tea and biscuits outlook. The fruit cake will come in time. Ours is a very tasty and relatively light recipe not like those dark tarry masses that appear to have given it such a bad reputation in the US. I would have tough the Pacific North West is probably ideal fruit cake territory, providing it doesn't attract bears.
Hiromi Miura	Dear Nicey Wifey and YMOS, Nearly one and a half month have already passed since my husband and I moved into Korea from Japan. As you guess,　in a new life in a new country, I had never been able to settle down from my heart for a while before I successfully met satisfying Korean biscuits. Now, I lead a serene life in Korea as I eventually met a Korean biscuit that made me its fiend,yet. It is a "CROWN-SAND", which has been manufactured by CROWN in Korea since 1961. CROWN seems to be short for [ Creating Resources for Optimizing Wellness through Nutrition]. I think that CROWN has an even more complicated structure than NCOTAASD for [Nice Cup Of Tea And A Sit Down] and YMOS for [Young Members Of Staff]. The company was founded in the name of "Young-il Dang Confectionery" in 1947 in Korea. And it changed the name into today's CROWN Confectionery in 1956. As you know, CROWN marks the 61st anniversary this year and its" CROWN-SAND" biscuit was born in 1961. "The 61st and 1961, or DOUBLE 61" I guess that something like a gold medal with the figure 61 printed in the centre of the box may emphasise that such a "DOUBLE 61" is a happy event for CROWN. My lovely CROWN-SAND is a vanilla cream sandwiched between two biscuits. The biscuit is crisp. I guess the texture is in condition between a richtea/Marie-typed biscuit and a plain savoury biscuit/cracker. The vanilla cream is sweet and a little sour. In fact, such a sweet and sour filling in the biscuit made me feel odd, first. However, I found myself love it so much. My tastebud may have changed like a roller-coaster to survive in my new biscuit world. There are eight individual portion packs including two biscuits in the box. Now, the"CROWN-SAND" biscuits are available in three different flavours including strawberry and chocolate as well as vanilla cream. By the way, you may see a description of "The first biscuit added lactic acid bacterium in Korea" written in Korean Languages at the right upper side on the box. Moreover, you may see another description of CROWN-SAND "is a family love" written in Korean languages at the left bottom side on the box. (F.Y.I) More than one hour required for me to decode those descriptions written in Korean languages on the outer box. And around ten minutes required for me to translate into English. Again, for your information. Thank you for reading. Sincerely, Hiromi Miura (Seoul Korea)
	Nicey replies: Well done biscuit correspondent Miura, Your quest for biscuit solace in Korea seems to be bearing fruit now. I like the double 61 it is surely some sort of sign. Very interesting that the biscuit has lactic acid bacterium, and well done on the tricky double translation. Your reward was that it made you feel a bit strange when you ate it before you got the hang of them.
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