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Jacob's Orange Club Review
|Fantastic subject for a website!|
Just a quick bit of useless info regarding the (formerly) mightly Jacobs Club.
Upon graduation from the University of Northumbria in Newcastle myself and fellow graduates went our separate ways but vowed to keep in touch. Seven years on we still all keep in touch and meet up from time to time. To cut a long story short, I met up with a friend of mine for a beer recently who studied industrial design. After a few work related stories, he reminised about how his first project after graduation whilst working for a top London product design agency was to redisgn the JACOBS CLUB!
His brief was to basically to make it smaller whilst not immediately obvious (to the untrained eye of course) and therefore use less chocalate, biscuit and other vital ingredients.
He probably saved Jabobs millions and carved a name for himself in the buscuit design world, however, I am not proud to say i know the man who made the saying 'if you like a lot of chocolate on your biscuit join our club' defunct.
|Nicey replies: OK, can just about bring myself to type.
Your friend would do well to keep quite about what he did to the Club Biscuit until now I have randomly blamed the French, as it seemed to coincide with Danone's take over of Jacob's, however now we know its down to a bloke who went to University of Northumbria, and graduated in what 1994? I don't care that he was young and eager and just out of University, he could of refused to do it on moral and ethical grounds.
The Top London design agency would also do well to keep a lid on its dealings in the demise of the Club from treasured national icon to chocy snack obscurity. Nothing to be smug about there. Anyone who ever had a proper Club biscuit morns the day they changed to the new format.
||My mother always said two spoons in the saucer meant a wedding. I haven't tested this as I prefer to use a mug, when even one spoon left in the mug often means a poke in the eye.|
||Range: La Mere Poulard (and possibly Mont St Michel)|
Name: Galettes Sablees (Bretonnes or from Brittany for non-French speaking people)
OK, I live in UK, 'have been living here for nearly 6 years now. Tried everything, I mean it. However, this biscuit is simply gorgeous (and the only one for me!). My best childhood memories are about dunking this biscuit into a nice bowlfull of Poulain hot chocolate... Sables means that the biscuit is crumbly but not crumbly enough that it crumbles between your fingers!! If then dunked into a nice bowl of hot steaming chocolate, it absorb the drink and the consistency stays until it crumble in your mouth, liberating the chocolate and the fresh taste of butter and biscuit... In my mind, the consistency plays a lot on tastebuds, as being a prelude to taste. I dare you to have a taste! (check your local deli/French supplier for that). However, La Mere Poulard range
doesn't have any additive or colouring or anything...Just fresh ingredients that give an authentic taste. You'll get hooked, I am telling you... (OK, I stop blabbing here, just thought it would be good to give you something to try)
|Nicey replies: Yes I've had those, and they are really quite nice, I think they mentioned Mont St Michel on the top. They weren't as nice as the Galettes Bretonnes I had the other week, at least I don't think they were. Next time I'm in La Belle France I'm going on a big Galettes Bretonnes mission. Hoorah!
Anyhow given the late hour and the setting sun I'm having a large Ricard with lots of ice to celebrate the Frenchness of your communication. Of course I have to be careful given the Wife's dislike of liquorice.
||Nick Parker is absolutely correct in surmising that Bahlsen's Choco Leibniz is named after the philosopher Gottfried Wilhelm Leibniz. The Bahlsen company was founded by Hermann Bahlsen, who was a keen student of both philosophy and Egyptology. If you examine the Bahlsen logo, you'll see the small red hieroglyph and the word TET, which stands for everlasting quality. Hermann Bahlsen invented the concept of airtight packaging for biscuits, and thought that the TET symbol would be appropriate to include in the company logo. The "Keks" thing you've actually got the wrong way round - he bought the Hannoversche Cakes Company in 1911 and Germanised the name to Keks. Hence in Germany "Leibniz Butterkeks" are actually biscuits and not cakes at all.|
||When we were growing up we were told that breaking a Ginger Snap with the point of the elbow would bring good fortune - provided the biscuit broke into 3 equal pieces!|
|Nicey replies: Oh yes, that's been mentioned before. Are you related to Donalda Bint? She's from Scotland too.|