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||Hello there. In response to your new feature on the worlds of jaffa cakes and its varieties, i would like to ask if anyone in your team remembers a variety called pimms. These were based around a three part structure like todays jaffa cakes but had, i think, strawberry or maybe cherry filling with white chocolate on top. I must have had these about ten years ago at least but can remember their flavour as vividly as though i had just had one. Surely this was no fevered dream? what has become of these beauties? Please help me!|
|Nicey replies: Sure they were made by Jacobs and had a Cherry Jam filling. The white chocolate had fine lines of plain chocolate which had been raked. I haven't had one since the late 1980's so I'm not sure when they ceased production. Given that Jacobs would have been owned by Danone who also own LU who make the Pims in our multi-review one has to suspect this had something to do with it.
For some reason the chefs where I work insist on calling Custard "English Sauce" whenever they put it onto the menu! Is this some strange EU directive that means its not allowed to be called Custard unless it comes from the Custardy region of France or Germany or where ever? Whatever the reason, I can report that it tastes just the same. Maybe we need a capaign to Save Our Custard!
On a different point, my childhood favorite desert was Banana Custard, which my brother and I used to make by pouring a generous helping of custard over a sliced banana. Delicious!
|Nicey replies: Bananas and Custard are a proper pudding. The younger members of staff and myself often tuck into a bowl.|
As a representant of the French in GB, I would like to add my view on the "proper custard made from powder" Vs "nonsence custard made with eggs and other fresh ingredients".
First of all: " Apparently classically trained French chefs refuse to acknowledge the existence of custard"
Well, I disagree! We have "Creme Anglaise", it is the receipe of the traditional custard (i.e. the noncense one as it appear to be).... For the "Proper Custard", one should look under "Bechamel Sauce" and simply replace the salt and pepper by some vanilla flavouring and sugar.... and here you go, custard as you know it... (using corn flour to have that nice creamy texture). :P
So, here you go, simply a difference in the naming convention for "proper custard". Call that "vanilla flavoured bechamel sauce", and you French Chef will imediately answer "Ah, mais bien sure!" (Ah, of course!) before grabbing his butcher knife and start chassing after you :) (just kidding... I think)
Have a nice day
|Jon Barry Coldwell
My Grocers inform me that Bath Oliver Biscuits are 'out-of-production' and supplies have ceased. How can this be? Well I note that in recent years they were made by the Jacobs company a manufacturer that was taken over by the food giant Danone. Now, Danone is a French firm. You might say "say no more" and conclude that on the bicentenary of Lord Nelson's victory at Trafalgar they determined to strike a rearguard action against the epicurean heart of Old England. At sea and on the land they could not defeat the stalwart John Bull; resorting to underhand commercial practices they have sought to deprive their old enemy of a culinary masterpiece that has sustained and delighted discerning gentlefolk in this sceptred isle for some two hundred years. Is it time once again for this Nation to to awake from its slumbers and assert itself to curtail the excesses of these continental bullies? I caution against precipitate action. Let us first take up the pen and alert members of parliament and the barons of the media to this outrage with a demand that the shopkeepers of England be once again able to obtain supplies of sustenance made to Dr Oliver's singular recipe. We have a Royal Prince whose own endeavours have delighted the hours of many a biscuit lovers life; would it be a great presumption to humbly beg indulgences that the Duchy seize the day and take over production of the pale delight. Then William's genius could be reborn in even greater glory as the "Royal Bath Oliver Biscuits".
Jon Barry Coldwell
|Nicey replies: Jacob's UK business was acquired by United Biscuits over a year ago. We recently purchased Bath Oliver's in Sainsbury's and Waitrose, I've also seen them in Budgens and some independent stores. If they have taken the step of ceasing production then this must have happened very recently indeed, and it would be a huge pity.
||Dearest and most esteemed Nicey,|
Having recently returned from a year under the tyranny of the Lu controlled french biscuit market, i hastened to click upon your tricoleur icon and read all manner of french related biscuitaries. I would like to point out that, while we may pity our gallic cousins for their ignorance of the ginger nut and other such delights, they are positively a fully developed nation compared to the Italians. One fellow Erasmus student we met, from Rome - a cosmopolitan centre of cultural exchange you may think - didn't even know what a kettle was. And when we poured the steaming water from stylish yet practical mouth, he simply refused to believe that the water could have been boiled in such a short space of time. What kind of nation doesnt even know what kettles are? The french might heat their water in the microwave, before adding a teabag and a splodge of UHT milk in attempt to make us feel at home, but at least they'd recognize a kettle were it placed before their eyes. Needless to say, the italian later returned to Italy bearing gifts of kettles for all his relations, along with copious amounts of Tetley's breakfast tea. A poor introduction to english tea perhaps, but when it's either that or lipton yellow, the sacrifice must be made. Incidentally, he will shortly be coming over to visit us, and we are desperately keen to get him onto higher strength cuppas such as PG, and maybe even a Yorkshire 'hard water' brew. I'm already planning the accompanying biscuit menus in my head. He only has three days to sample to full wealth and diversity of the UK biscuit - any suggestions?
|Nicey replies: It's difficult to know where to begin but obviously you'll need to give him some Garibaldis. |