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Lu Mikado Review
|You LIKE Mikados ? How perverted can your tastebuds get ! Is is because they're (perhaps) not on sale in your country that you find them so good ? Personnally, I wouldn't be seen dead with a box of those in my carrier bag : I've tried them, believe me, and I think that's a Good Thing , because I don't have to experience that horrid taste of milk powder any more.|
Now give me Scottish shortbread, hot cross buns, DIGESTIVE BISCUITS ! - any time !
A French Connoissur,
|Nicey replies: Well I like them sure, but I wouldn't rate them over a Digestive.
||Dear Nicey, |
Just thought I drop you a line about the origin of the breakfast biscuit. My Father told me about my Grandfather, Ernest James Turnbull, who was born in Reading 1858/1859. He was a Master Baker ( yes, spelt correctly ). He worked for Huntley and Palmers, and invented the recipe for the breakfast biscuit.
|Nicey replies: I just answered an email to another lady about your Grandad's invention. Its amazing how these things still touch and affect people in a nostalgic way. Hoorah for your Grandad and his much missed breakfast biscuits.|
Ginger Nut Review
|As a psychologist in east london i come accross many tensions between communties, such as gang warefare; this is known as the bohr effect. Many problems are resolved with psychological talks and social workers sticking there noses in!|
However, the best way to ease tensions between gangs is confrontation. I achieve this by sitting my clients down with a nice cup of tea and a plate of ginger nuts. The majority of biscuits either contain too much sugar, or fall apart upon dunking - this results in frayed tempers and tensions rising.
Gingernuts are therefore perfect for building bridges and bringing the love back into a community.
Keep up the good work,
Dr. WS Marett phD BSc Hons
|Nicey replies: What an inspirational tale of biscuit good. I have often thought that the gang violence in the US could be stopped if they all sat down and had an enormous fried breakfast with all the trimmings black pudding, baked beans, tinned tomatoes and of course lots and lots of pots of tea to wash it all down. I'm sure they wouldn't be too fussed about things one way or another after that.
Of course a mid morning feast of Gingernuts and tea would surely cement the peace.
I remember in the dim and distant past, we had a small discussion on mugs and the colour of them affecting the tea therein. After my hols i've arrived back at the comfort and safety of ncotaasd to see you are having a discussion on personal mugs. I was wondering if you or anyone else ever got to the bottom of this dark mug phenomenon? The way in which no matter how hard the bag is squeezed or how little milk is applied, the resultant brew is a pale, tasteless affair with a strange film over the top. I was given a mug a while back from my sister which was very smart indeed, a red and blue number. But despite my numerous attempts, a satifying cuppa could never be obtained and so at risk of causing offense I resorted back to the old faithful. Any thoughts? Has anyone ever made a succesful brew in a dark mug?
|Nicey replies: Yes well said Jim, this is an important element in tea presentation isn't it.
Custard Cream Review
|I am a big fan of the custard cream and specifically the dunking of them. Because of this I have a word of warning for those travelling abroad trying to find a biscuit of equal standard as those in the UK. A recent excursion to Australia found me trying several different brands of custard cream and none matched the texture to even the bargain brands in the UK. I discovered round versions and ones with different patterns and they all seemed to be slightly harder. This made dunking a more tedious process and several seconds were lost resulting in less dunked biscuits before the tea or coffee gets cold. I endured a year in this country under these conditions and it was only the beautiful scenery, relaxed way of life and incredibly friendly people that helped me through these torturous times. Keep up the good work|