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Plain Chocolate Gingernut Review
|Hello. Great site, however I was a disappointed by your review of the Plain Chocolate Ginger Nut. I'm all for innovation, but original Ginger Nuts are hard, unforgiving biscuits, and one of the best dunkers available. Now I love chocolate biscuits, especially the sweet and malty digestive, but chocolate melts in tea and instead of absorbing it, and also tends to take the edge off of sturdy biting biscuits, negating the two main Ginger Nut advantages. I also find the orange and brown combo aesthetically repulsive.|
|Nicey replies: Leigh
Pushing the envelope of biscuit technology as McVities so often do, is a tricky and technical business, and there are bound to be casualties no matter how hard people try to minimise the risks.
Malted Milk Review
|hello! recently visiting skegness a friend and i bought 3 packets of cheapo biscuits for a £1 and ive been addicted ever since. i later had a competition on who could eat the most biscuits and i ate a packet and half, beating my mate! then strangely enough i got introduced to this site. looking at the review on the cow biscuits brought back memories. i love those biscuits especially the chocolate coated ones. in fact they are now going on my shopping list.|
||Dear Nice Person,|
Someone sent me a link to your site recently and I was intrested to see the bee biscuit review. I have tried them and like them, though Mr Rooney has certainly picked an obscure one, not many Australians think of them as the quintissential flagship Aussie biscuit.
Nonetheless, as I said, they are good. Frenetically enjoyable, even, much like listening to Korsakov's "Flight of the Bumblebee". I'm sure the Russians never had anything like them in 1899 when penned the tune but if they did, I could just see him polishing off a few with a cup of caravan tea before he got cracking. No doubt writing down all those thousands of hemi-semi-demi-quavers, or whatever they are, was a sweaty and exausting business. The combination of energy providing confection and the goodness of honey would have been a perfect fuel.
Anyway, thanks for the rigorous biscuit work.
||hello again it's chris holdsworth here.|
i was just wondering, how do you like your tea? Personally i go for the 'milk, one sugar' variety but some crazy folk like my mam have lemon in their tea and no milk which instantly rules out biscuit dunking (apart from Lemon Thins which would obviously compliment the citrus tea). Others prefer their tea to have a sugar concentration higher than a 6 year old child and spoon in the sugar 'en masse' with 4 and 5 spoon fools being commonplace.
My point is: Is there an international standard for tea? Personal preference is fair enough but surely some boffins in Belgium from the EEC or NATO or something have found out the perfect or average level for tea additives.
Maybe we should just ignore their advice, rebel, and drink our tea as we like. Although look at the yanks - they drink theirs cold, and sometimes peach flavoured.
|Nicey replies: Tea, Hot, Milk no Sugar, make it so|
||In reference to Kate's e-mail, those biscuits were great. They really bring back memories of bouncy castles and throwing up after too much jelly. But does anyone else think that the brown one's were meant to be coffee flavour? Why else would they have brown icing, it's a question that's been getting my goat for many years.|
|Nicey replies: I was nearly got by goats about three weeks ago, there was a tall one and a short one with horns.