Keep your e-mails pouring in, it's good to know that there are lots of you out there with views and opinions.
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||Hi there Nicey,|
I'd never heard of this site until I saw you having a sit down with R&J, now I shall be a regular visitor! I love R&J & it was obvious that they enjoyed meeting you, great tv.
Does anyone remember Rondellos?? Think that was their name, must have been the 70's & they weren't around for long, they were lovely! My poor husband has never got over the demise of Royal Scots, now I can tell him he is not alone!
|Nicey replies: Yes we had a lovely time at R&J. The Wife sat in the Green room and drank tea whilst I did my bit. I think the ladies who made all the lovely after show nibbly food were a bit put out when I asked them to bring the biscuits into the Green room. I had a huge cup of tea and a biscuit head on me for some reason. They were very kind however and wrapped up some nibbles for us to eat on the train home. Lovely. They also gave us a splendid B&W film of biscuits being made in the 1950s in Cricklewood.
Alas I never had a Rondello.
I'm sure you'll be pleased to hear that the radio four programme "questions, questions" has come up with the definitive biscuit alphabet. Whilst obviously no substitute for actual biscuit consumption, this could easily while away those dreadful biscuitless hours that do sometimes creep up on you while you're not looking. Or alternatively it could be used in a mega biscuit eating session were you to find all of the requisite varieties.
I must say I find the double use of excursion biscuits frankly unacceptable. I'm sure you or your exceptionally well educated and loyal readership will be able to do better!
Happy munching and dunking!
A dedicated biscuit fan
|Nicey replies: That looks a bit ropey to me, I'm sure our folks can come up with something more user friendly.|
Lu Mikado Review
|Re-seeing you on b3ta made me click, and saw the mikado reminded me of some biscuits I saw in Hong Kong note: For men! There were other varieties for the fairer sex, or gender non-specific bisuits (unisex biscuits?) But these were the hardcore. Actually quite bland, the truth be known.|
|Nicey replies: Cheers Tom,
I think thats made sense of the whole thing now, if thats possible. Its a Japanese company who make essentially German snacks and who licence the brand to French made their own and then sold it me. Yay!
Lu Mikado Review
|I read the latest article about the Mikado biscuits and immediately recognized them. There is a chinese brand similar to them, called Pocky. They come in chocolate and strawberry, and are quite good, I think. You might want to chack it out.|
Great job on the site, by the way. I'm a big fan.
Sincerely, Cassie Graff
|Nicey replies: Yes thats tied it all up, I think they are Japanese, by a firm called 'Glico' and must be made under license by Lu. Our pack had a Glico logo on it like the Pocky's. This must be the origin of the Japanese 'Mikado' name. |
All this talk of buying chocolate biscuits at school break times brought back fond memories of my particular childhood favourite, the glorious 'United' biscuit. Plain and rather crumbly biscuit covered with low-qualityish chocolate which was thick on top and - wait for it - mixed with impossibly small honeycomb pieces. The best part though was the design: a single biscuit was shaped into three distinct pieces which could be snapped off and eaten separately, allowing
for a deeply satisfying KitKat-style ritual. A triumph of the biscuit whole being somewhat greater than the sum of its parts.
In later years I believe the United was redesigned and became a standard uni-biscuit. Of course, the novelty thus removed, it soon dropped from favour and I can't recall seeing one for many years.
The other thing about Uniteds was that the chocolate on top was dimpled, allowing for excellent 'brass rubbings' to be taken using the foil wrapper. Breakaways also once had this property in spades with their excellent criss-cross patterned top, but once again the design was meddled with, and biscuit brass rubbing was dealt a cruel blow. In fact I'm unaware of any current biscuit that readily lends itself to the practice.
Do biscuit executives really have so little a grasp of what makes a particular biscuit great?
|Nicey replies: Never had a United alas, but thanks for that vivid description.
Also a point well made about the brass rubbing on top of Breakaways, we mention that in our review of them. Its these things that elevate a biscuit from an also ran into a classic design, and engage the eater.