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||Hello there, |
I'm an experienced figroll consumer, often having 4 a day, in addition to other biscuits.
However, there's something about figrolls that confuses and worries me.
Normally, a biscuit goes soft when left out of it's protecting biscuit tin. Instead, figrolls go hard!
Why is this?
Hope you can answer this problem I'm having
University of Cambridge
|Nicey replies: Don't be confused and worried. The high moisture content of the fig paste contributes to the crusts soft nature, and on exposure to the air this tends to dry out. Now there are some who would say that this makes the fig roll a cake, which it clearly isn't, and if nothing else it proves that there are always exceptions to the rule. Also if you are ever in France try out the Figolu. This mini fig roll does not have the required bulk to maintain its correct moisture content and so appears to have already gone stale by the time it gets put into its pack. |
||Hi, I am a student studying a D.T food technology course and have my exams very very soon (tomorrow in fact!) i was wondering if you have a recipe for a biscuit, preferebly custard cream.|
i hope you can help
luv jenny xxx
|Nicey replies: Sorry Jenny we just eat them we don't make them. Good luck with your exams.|
||A wonderful coincidence has befallen me; a week ago, I made an impulse purchase of a book called "How to Dunk A Doughnut - The Science of Everyday Life" by Len Fisher, as I was intreagued by its large beginning section on the science of dunking biscuits, and then only two or three days afterwards came across by complete coincidence, your most wonderful web site.|
Having completed the book, I can highly recommend it (do not be put off by the doughnut in the title, biscuits receive a larger coverage - I would suggest a change of title). As an avid bisucit-dunker myself, I have always been intreagued by the mechanisms behind the changes that biscuits undergo when submerged in tea, and this book explains the theories at the forefront of modern biscuit research. It is so cutting-edge, that the author is required to admit that all the science behind biscuit-dunking is not totally understood.
Unlike some of us; myself included - Len Fisher accepts and recognises that there is more to life than biscuit science, and his book goes on to explain myriad other phenomena, from the flight of boomerangs and the reasons for the formation of foam to the best way to use tools and the physics of sex.
Not all of the information on biscuit-dunking given in the book is theoretical; much of it is quantitative and practical, giving us insight into the best bisuits to use for dunking. There is even a controversial dunking method suggested to give the longest immersion time possible.
If any of you are interested like me in these subjects, then I can highly recommend this book. I was unable to find it on the American Amazon, but it is on the British one
PS - I agree wholeheartedly with the review of the Leibnitz biscuits on your site. Having just purchased two boxes in the last week, In can testify to how delicious they are - and the extra chocolate gives a better dunk-time. I don't even like dark chocolate, but for these delectations, I make an exception.
I hate to admit it but I am rather confused.
When several other correspondents mentioned 'Mikado' biscuits, I was tickled (figuratively of course) remembering them fondly from my youth.
However, my recollection does not tally at all with the descriptions given.
A cousin of the recently reviewed 'Kimberly', made by Jacob's, the Mikado of my childhood was a thin, crumbly (though not very crunchy) biscuit, upon which there rested two parallel strips of pink marshmallow with red (raspberry?) jam in the middle and all dusted with desiccated coconut. They were traditionally served at parties (being too posh to have at any other time) and provided a great deal of entertainment, due to the numerous ways one could attempt to eat them ( jam first, marshmallow first and so forth).
Can you shed any light on this? Perhaps it is merely an Irish phenomenon? It certainly seems more worthy of being named after a comic operetta (versus the previously described version which seems more sophisticated).
Very best wishes,
Kathryn Hall, Indiana.
|Nicey replies: Kathryn
Don't be confused, I think you are right. The Wife, being a nice Irish lady, has mentioned Irish Mikados before, and even sang a little song that went along with the advert. Hoorah! On our next Irish tea tour we will try and track some down.
I am delighted to be able to shed light on the whereabouts of the Mikado biscuit, or should I say 'biscuit' (spelt exactly the same, but said with un accent de Francaise).
On a recent trip to France, spoilt only by the French, and France, I chanced upon a packet of the afore mentioned Mikado (on special offer*) and splashed out a few Euro nuggets on a multi pack. Unlike Mr D & Ms Goldsmith I had never encountered such a biscuiting entity but was pleasantly surprised. They look like sparklers, but taste a lot nicer (you'd also be advised not to light a Mikado)
I do in fact have a small supply in a cupboard somewhere at home, so if Mr D and Ms Goldsmith would like to pop round this evening, I'll probably be in between 7 and 9, I would be delighted to crack open a pack. I'll leave a key under the mat. (Just notice you live in Australia Ms Goldsmith, you'd better get your skates on. Perhaps you could come in your 'Ute' ??)
(*They were amusingly on special offer, like many other items in France, as the manufacturers had made thousands of special World Cup packets with pictures of the 'successful' French Football team on, only to be knocked out instantly!!!)