Keep your e-mails pouring in, it's good to know that there are lots of you out there with views and opinions.
To help you work out what is what, are now little icons to help you see biscuit related themes. And now you can see at a glance which are the most contested subjects via this graph (requires Flash 6.0 plugin).
Please keep your mails coming in to email@example.com
If you like, you can use this search thingy to find stuff that matches with any of the icons you pick, or use the fantastic free text search, Yay!
||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.|
In a letter to the editor of a magazine I was reading yesterday, an affronted reader criticised a particular editorial position with the comment, "It really does take the chocolate Hob-Nob."
I was wondering if this is an isolated instance of such specificity, or if there is some kind of established formula for different kinds of outrage warranting the taking of certain sorts of biscuits. Taking the jammy dodger, for example, would seem an obvious choice in particularly egregious instances, whereas perhaps a situation generating merely mild irritation would take only the shortbread finger.