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||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.
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.
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.
Polish Jaffa Cakes Multireview Review
Not too sure what we're doing discussing Jaffa cakes really but if you're looking for a cheap but terrific option when it comes to purchasing these tasty treats then try Lidl.
Yes, dare I say it. LIDL. Nicer than the 'real' thing and about half the price. Brilliant.
Thanks for the lovely website by the way.
|Nicey replies: Hi Ian,
Yes we often sing the praises of Lidl's Mr Choc Jaffa Cakes. A comparative pack of Mr Choc Cherry Cakes almost made it into the Polish review but were eaten before I had a chance to take their photo.
I get quietly annoyed at Lidls snobs, who really just don't get it. Lidls is a fantastic way of getting some pan-European supermarket stuff, without having to cross the channel, even their bread flour is distinctly continental, and like the Jaffa Cakes delightfully different for it. Apart from their biscuits if people don't want to buy a good Spanish Olive oil for £2 a litre or Bavarian Pilsner Larger for next to nothing then that's their business.
||Dear Nicey, Wifey and the YMOS's,|
As a student I always have my cupboards stocked high with biscuits of all shapes and sizes (I must confess that one of my favourites is the pink wafer, but don't let this put you off). However recently during a time of great biscuit need I went to the cupboard only to find it was bare of all biscuit related items....apart from some 2 and a half month old Merba apple pie cookies. They were left over in their foil wrapper and additionally wrapped in a plastic carrier bag. When I bought them originally I hadn't enjoyed them as I found them too hard for my liking, despite their delicious smell, but needless to say I was desperate!
Normally biscuits that have been left open for as long as this go soggy, but this biscuits benefited from a slight softening and I gobbled up the pack. I urge you to try this, don't forget about the plastic bag over the top....can you explain why this might have helped?
|Nicey replies: Alexandra,
Having been educated to degree level at the same august if slightly concrete obsessed establishment as yourself I have first hand experience of subsisting on a student diet. One quickly learns to adapt to ones impoverished circumstances and try new foods as well as completely revising ones whole understanding of best before dates. I well remember some friends taking their lives in their hands as they cleaned out a catering size jar of mayonnaise which had been left in a house that they had rented. By the time they became desperate enough to do this they had already lived there for the best part of a year. The same house also proved very stimulating to its largely biology student residents due to its impressive use of assorted wall paper roll ends. These were all from the 1970s school of large orange flowers on a black background wallpaper design. The large poster they had of the H Bomb detonating at Bikini Atoll often struggled to outdo the wall paper for dramatic and imposing presence. More academic stimulation could be found behind one of the wardrobes which had its own ecosystem of slugs which were living on the tender shoots of a shrub which was managing to grow through the wall.
So I can only say with respect to your biscuits that you were fortunate to find them to your liking. I would say that the plastic bag would have helped to create a constant micro-climate in which your biscuits could exchange moisture with each other and what ever atmospheric moisture diffused in. This would allow them to go stale much more gradually which is after all why you bunged them in there in the first place.
|Dr Alice Gorman
My best regards to you, Wifey, and the younger members of staff. I feel like I have been out of contact for too long. Academic life, it must be said, is not always conducive to engaging with the broader world.
Last week, as you know, was a momentous anniversary in the history of space exploration. To celebrate the launch of Sputnik 1 in 1957 my colleague Dr Lynley Wallis spent all night in the kitchen making special sputnik cakes. We offered them to our graduate students in a masterclass on the day itself. The presence of cake brought home to them how significant this day was in the creation of the modern world. I knew you would enjoy seeing the results of our efforts and attach a (only slightly blurry) picture of the special sputnik cakes.
I remain your most humble devotee,
|Nicey replies: Its always good to hear from NCOTAASD's favourite space archaeologist. We too were excited about the 50th anniversary of Sputnik, which for good reason is the artificial satellite that I most often think of. Despite all the hundreds of other ones up there routing our phone calls, guiding our transport and keeping an eye on the weather, Sputnik is the only one with its own vegetable. The Kohl-Rabis that turn up in our weekly delivered veggi-box are the spit of it, and very nice in a stir fry it is.
I'm impressed that each cake seems to be unique in its design and colour scheme and I note that Dr Wallis didn't spare the food colouring. I hope this didn't render all your students hyper-active with attention deficit issues. Granted the latter is always difficult to diagnose in students although working in such a stimulating field I'm sure you don't suffer from such things.
Polish Jaffa Cakes Multireview Review
|Nice one Nicey,|
I currently live in Chicago, and Chicago being the second largest Polish city outside of Warsaw, there are a lot of Poles here. Thank God. In my local supermarket there's a burgeoning Polish section, right next to the British section. Recently whilst perusing the eyewateringly expensive British imports, my eye wandered to the Polish section.
"Hello, what's that?" I thinks to myself. "Blue wrapper, chocolatey, spongy, orangey - must be Polish Jaffa Cakes." Brushing aside the pickled herrings and borscht I investigate, and indeed, they are Jaffa Cakes - just with funny writing on them. I look at the British section - McVities jaffa cakes also, of course, now comes the price comparison.
McVities - $3.25 per pack.
Delijce - $5 for FOUR packs.
That was it - elbows flying, heart pumping - it was like a supermarket sweep gone mad. I cleared the shelf in about 30 seconds, jealously eyeing other shoppers whilst guarding my horde. I have since, magnanimously I think, informed by fellow ex-pats, but I still horde them when I get the chance.
And they are just as good as the 3 x as expensive McVities; chocolate is just right to the sponge ratio - and that "smashing orangey bit in the middle."