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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Please keep your mails coming in to email@example.com
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||Best website I've ever seen, ta. But can you do something to STOP herbal|
tea? It is clearly wrong. How anyone can claim that (a few nettles) + (some hot water) = tea I don't know. If it isn't good enough for the PG Tips
chimps it isn't good enough for me (although I don't really know how chimps feel about nettles, to be honest).
|Nicey replies: I think herbal tea is probably its own worst enemy, camomile especially, so I don't think we have to worry too much about trying to stop it.|
||Contrary to most peoples beliefs, it is possible to find good eccles cakes in some parts of New Zealand. Cheers, Barry Newman.|
|Nicey replies: Woo, three icons for one sentance.|
|Nicey, yes, of course. I checked in the atlas. Just a short distance north-east of Calcutta, and not too far from the border of Bangladesh, there's a town called Dum Dum. That's obviously where the fellow cycled for his Marie biscuits, and hence the term for someone who is particularly silly!|
|Nicey replies: Hoorah for the atlas, its always good for a few laughs, followed closely by the telephone directory, although not so many pictures in that one.|
||I note with great regret the sheer ignorance of some biscuit reviewers. Technology has, for many years, been applied to biscuit development and the Wagon Wheel was the initial giant leap. I have concerned myself for many years with biscuit technology and it is my company that is responsible for the Wagon Wheel coating. Biscuit Technology plc (or BT) is a hugely advanced operation and you may have seen our grey vans around.|
Our main laboratory (situated in Rhyl) developed, after research spanning 128 years, a method of electroplating biscuits with a chocolate compound. The compound is simply chocolate mixed with particles of lead ethersulphate de-oxyphospherhydroplasma. When the 'Wheel is dipped in the solution and a current passed through it, the electrons in the chocolate become warmer and are attracted to stale produce. The result is 'chocolate plating' and the other chemicals are lost (mostly) in the process.
We were approached by the Product Development Steering Committee from Burton's with a view to developing a high-performance waterproof biscuit covering. Our brief consisted only of the fact it must be brown, chocolatish and be able to deflect heat, infra-red light and water. Initial tests were performed off-site at a secret military base in Tahiti where casualties would be lower than one would expect when testing such a biscuit finish.
Obviously we cannot divulge the exact nature of the tests as they fall within the official secrets act but it is safe to say that casualties were minimised and only a handful suffered side effects from consuming the wrapper aswell. We are committed to developing high-performance, high-quality advanced biscuit finishes and it is such a shame that there is a blissful ignorance of our nationally important research and development. In the furtherance of biscuit technology even Microsoft can't touch us lot.
Watch out for the vanadium-plated cybergestive coming soon and the new range of anodised custard chromes. Also available at the end of the century will be touch-sensitive software- driven bourbots that are so small they are invisible to the human eye.
|Nicey replies: I was not aware of that.|
||Re Email from Iris|
The biscuits she refers to were called "Milk & Honey Creams" and were indeed a product by Huntley & Palmers and yes the cut out was oval.
Does anyone remember Milk Maid creams or something similar. The packaging had a picture of a milkmaid and the biscuits were small round and sugar glazed and cream filled?
|Nicey replies: Ah, some sort of Biblical reference. I've always thought the land of Milk and Honey, would be quite a messy place to live, and I'm sure it would get really pongy in the hot weather.|