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Just stumbled across your website, and its very interesting! I though i should ask you a question thats been nagging at me for a while.
We are a team of 12 students at Aston University in Birmingham, and we are designing, building and racing a single seater racing car against other universities next summer. What is the ideal amount of sugars we should have in our tea, and what biscuit should we use to dunk to get the most out of our team?
Thank you very much
Formula Student Team Manager
|Nicey replies: Yes very prudent of you to touch base with us.
Ideally you should have either 2 sugars or none. Our ISP Mr Borrill has the most annoying amount of sugar in the entire world, a third of a teaspoon, for which he has a special teeny-weany teaspoon at home. He says he can drink it without now, but really it's plain that he would still prefer a tiny little bit of sugar in it. If you are going to be awkward and have sugar at least make it worth while.
As for biscuits this is a good opportunity to do some team building. As engineers you can discuss the dunking merits of one biscuit over another through which you'll learn to respect and value the input and opinions of the other team members. You'll also quickly spot the clueless ones and assign them tasks accordingly. Given that there are 12 of you, you'll need to choose wisely avoiding things that come in packs of ten unless you want to buy 6 packs and everybody have 5 of them.
Mind you given that you are students you may be over-reaching yourselves financially to go beyond entry level biscuits. As a student I ate lots of Ginger Nuts, Digestives, Malted Milks and Fruit Shortcakes all excellent Dunkers and whilst I never built a racing car I did manage to loose all of my third year Molecular Biology project results which led to me being advised to try a career in computing instead.
|Nancy Bea Miller
||Hi Nicey and Wifey;|
Thought you might get a smile from this photo I posted today on my blog
Of course, I rarely drink from tea cups. It is mugs all the way around this house.
All the best,
Nancy Bea Miller
|Nicey replies: Wow Nancy,
That's utterly superb, you've got quite a Margrite thing going on there, I'm half expecting a train to pop along in a moment.
||Hello, I've not visited your site before, but have recently spent a few happy hours reading the book and having a giggle to myself.|
Just thought your correspondent, Gareth Williams, might like to know that when my young sister started school the first thing she had to do when she came home was eat half a packet of pink wafers dipped into luke warm, milky tea. Of course, most of them ended up in a slush at the bottom of the cup which our long-suffering mother then had to dispose of. Luckily we lived on my grandparents pig farm at the time! This was in 1963.
|Nicey replies: Thanks Lynn,
Pink Wafers sighted a year before my birth, and close to pigs, which somehow lends your account extra weight.
||Dear Nicey (and Wifey, of course),|
I donít know if you can help, but I have a query about Pink Wafers. While Iím in no disagreement that they are indeed the spawn of Satan, Iím writing a short story, part of which is set around the 1960ís, and theyíre exactly the sort of maiden-auntish biscuit I need for a spot of description. However, my problem comes in that I donít know when the aforementioned wafers of doom were introduced. Itís probably a bit stupid of me to set part of the story in the 60ís when I wasnít born until two decades afterwards, but most things (clothing, cars, music &c) I either know, or can find out. However, since nobody likes pink wafers, no-one appears to have taken sufficient notice of them to be able to tell me when they were first introducedÖ Any ideas?
|Nicey replies: Not sure exactly but wafers (and pink (carminic acid) for that matter) in general are old school biscuit technology so you'll be fine with them in the 1960s.|
|In the discussion on Garibaldi biscuits, I notice that Eccles cakes have been mentioned, but a much closer relative (and maybe the original) would seem to be the thinner, drier, less sweet Chorley cake. Chorleys, Eccles and Garibaldis are all mentioned in virtually the same breath.|
Answers.com says the Garibaldi "was first manufactured by the Bermondsey biscuit company Peek Freans in 1861 following the recruitment of one of the great biscuit makers of Scotland, John Carr." (Did they get that from you?) I wonder if Carr stopped off in Lancashire on his way south.
Your web site, which I have only just found, is splendid. I shall visit regularly if I may with more biscuity comments.
|Nicey replies: Not sure if we contributed to that in but in the great tradition of synchonicity that we enjoy on our site from time to time, John Carr's great great Grandson just emailed us before you! Hoorah for the internet and all who sail on her!|