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Your e-Mails

James Fussell	Nicey, Just read your comments on the PG Tips bags. On the bottom of my current box of four score I notice that PG (Unilever) have trade marked the tetrahedral shape of the bag AND the name Pyramid. Surely they can't have it both ways. To add even more confusion I have just had a nice mug of PG Tips tetrahedral shaped pyramid tea, with a "Hand Baked" Current Shrewsbury biscuit. Surely they mean Hand Made, Oven Baked!? It's all too much for me, it's enough to drive anyone to Happy Shopper square bags and a packet of pink wafers. Jim.
	Nicey replies: Sound points there Jim. Baking stuff in your hands would almost certainly lead to very a serious burns injury. On a similar note things that proclaim themselves to be homemade when they are plainly produced in Industrial proportions always get me wondering. Do they have a vast network of homes in which their products are made, involving an exhaustive series of deliveries of raw materials and collection of the finished goods? Or perhaps somebody actually has to reside at the factory premises in order for it to be a home and therefore be able to produce homemade goods?
Steve Fox	Dear Nicey et al (Please insert gag about there being no-one called Al at Nicecupoftea here.....................) The usual congratulatons and thanks for such a remarkable site apply. May I point you in the direction of Fox's Big Softies? Not only a thoroughly delightful biscuit entertainment (chewy, yet crisp with it), but also an excellent comedic opportunity. And currently on offer in my local Co-Op for just 69p, which is damned fine value for money in these times of over-priced comestibles. Yours in biscuits, Steve Fox (no relation. Well, no relation to the people who make Fox's biscuits, anyway. Which is a shame)
	Nicey replies: Yes we have tried them, and were a little disconcerted by the addition of Glycerine to make them soft. Still they are quite nice, and 69 pence is a very good price for a premium biscuit such as these.
Damon Rostron	Dear Sir, I was just reading through all the e-mails on your excellent website when one happened to trigger a suppressed childhood memory. I can now vividly remember how I went to school with Grey Dunn's Caramel Wafers in my tupperware box, and as I sit here typing I can almost taste that firm, succulent combination of caramel and wafer. I was a child of the 70's so I can testify to their existence around that time. Perhaps regional distribution patterns are the reason for your unfortunate lack of familiarity with these satisfying wafers? Then I lived in Doncaster (South Yorkshire) if that helps matters? As to why this memory has been suppressed for so long...I have no idea. I will never forget how I often ate entire packets of Blue Ribands, and Custard Creams (I still do actually)-so Im not sure why Id forgotten about Grey Dunns wafers? Im off to Sweden for 5 weeks shortly, and if anybody had some biscuit recommendations, Id appreciate it, as I cant afford to make mistakes in such a pricey country...Thanks -Damon.R
	Nicey replies: Thanks for the Grey Dunn wafer info. I was in South Wales in the '70s so maybe that is my excuse. As for Sweden, I did once have some thin ginger biscuits from Sweden, which you were supposed to consume with a sort of pre-bottled mulled wine called Glurg I think, into which you dropped large raisins and almonds. They were quite nice, a bit delicate, and possibly a little vulnerable if they were to find themselves in major biscuit eating session where there was tea present. If you see any attractive biscuits whilst in Scandinavia then we would be delighted to hear about them, photos would be good too.
Paul MacFarlane	Would you believe.... I literally just stumbled onto your site after just now making a cup of Kashmiri chai tea and having a ginger snap here late, late at work tonight and thought--wouldn't it be cool, if there was a site CALLED www.nicecupof... and up you popped! : D Would you also believe, I'm a happy 43-year-old American-born Anglophile who detests coffee, loves tea and biscuits, cakes, the lot, you know... and supports the England squad and several English football teams that I've loved ever since..ahhhhh....sniff, sniff... 1966! Been over there a couple of times--and my wife and I would love to disappear in the back of any of a hundred country pubs-- anytime! Really, Nice one. I'll be hitting your site rather a lot I should think, p'raps 'round 4? Cheers
	Nicey replies: Excellent and also a coincidence that we were reviewing Ginger Nuts this week. We were going to use nicecupoftea as our domain name by that was being cyber-squatted so we went for the the more correct and full nicecupofteaandasitdown. It was only a matter of time before somebody typed it into their browser.. Hoorah! Right I'm off down the pub..
Maddalena Feliciello	My dearest Nicey, my regards to you and The Wife plus a brief explanation that the Xanthan gum replaces the gluten missing as a result using the suggested flours. Wheat flour has been such a successful crop because of the elasticity and bonding this protein imparts to dough. Unfortunately there are some who have an intolerance or true allergy (Coeliacs) to the peptides it produces. Hence the flour substitution plus Xanthan gum as a bonding agent and stabiliser. Without it the biscuits or any baking made this way will fall apart or not rise as well. Sainsburys' now stock it ! NB: Sunny Delight is the Devils' Urine!...True Love M
	Nicey replies: Yay, you know you have found a serious biscuit oriented web site when discussions turn to Biochemistry.
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