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 firstname.lastname@example.org
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||Dear nice people,|
i am very impressed with your website and i think it is a valuable source of all biscuit information, there is however one area that you have overlooked.
This is the area of tea.
Which variety of tea should be consumed with which variety of biscuit. And does the tea blend affect the dunking dynamics?
Full fat or semi-skimmed?
Bgs or leaves?
As you can see this area is largely uninvestigated and i think that even a little research could shake the world of biscuiteers to its foundations.
Yours in faith
|Nicey replies: We drink PG in bags with a dash of full fat no sugar, this consitutes a NiceCupOfTea. We don't intend to change this scenario.
Fnord from b3ta here. I was just thinking I should ask if you've done any experiments with mixing biscuits etc in tins to create new taste hybrids.
We all know that a few ginger biscuits left in a tin with some other biscuits for a while will 'infect' the other ones 'ginging then up'. But maybe you could test out what the best ginged up bicuits are, also marshmallow biscuit things have a similar 'polluting' effect. Minty ones can too.
Might be interesting to try and mix ginger, marshmallow and minty ones and see what comes out as the overall flavour.
|Nicey replies: Hello Fnord,
Well, we try to to avoid such experiments, and biscuits are rarely in our tin long enough to suffer such problems/effects. The last time I had a tin full of Gingernuts it also had some other gingernuts in it so I couldn't tell.
I would just caution against any such experiments with Asda Maple Syrup Creams, or Maryland cookies deviating from the chocolate theme, as it will lead to biscuit distress.
||Does anyone apart from me consider crunchy (the uninitiated would say "stale") Jaffa cakes far superior to the mushy spongy ones you get straight out of the pack? And does anyone know of any reliable technique to help elevate them from tiny pointless squishy cake to lovely crispy biscuit|
without melting the chocolate? All (sensible) advice welcome.
Tim Tam vs Penguin Review
Apropos of nothing, the other morning I was driving to work listening to Danny Baker and his highly entertaining breakfast show on BBC London. He was idly discussing the various invitations that came his way and which of those he might consider attending.
Imagine my surprise when he happened across, and proceeded to, discuss his invitation to the UK launch of the Tim Tam. This was to be at some swanky joint in London's busy West End and presided over by some bigwigs from the Australian goverment as well as, I assume, the global Tim Tam marketing machine.
He did speculate about passing on the invitation to some lucky listener, however apparently it stated that only the person specifically named on the invitation (the aforementioned Mr. Baker) would be admitted....."for reasons of security".
I can already hear the whoops emanating from the Earl's Court area as hordes of expat. Antipodeans celebrate this news. I however, am more amused by the level of security afforded to the launch of what I understand to be a tasty, but I'm led to believe, non-dangerous teatime treat.
Are they to be retailed from the back of Securicor vans (or vehicles of a similar kidney)...or perhaps only available to those with an appropriate "prescription" or permit to purchase the product. I am intrigued.
In the meantime Nicey I remain your faithful correspondent and bid you good fortune in your highly entertaing web publishing enterprise..
I dont' like oreos.
but stuck as i am in this barren bicuitless backwater usa, I have invented a use for them
I call it the "Oreo double double triple doublestuff"