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McVities Milk Chocolate Digestive Review
I am disturbed at the lack of representation for the plain chocolate digestive in your biscuit of the week archive - it is the unsung hero of McVities stables! Whilst its sweeter cousin milk chocolcate digestives seem to gain recognition as a supreme resident of people's hearts and minds, old plain chocolate digestive is, I propose, superior in that the mere hint of a bitter taste from the chocolate compliments the digestive base superbly, giving one a scintillating experience with one's cup of tea and a sit down. I would also recommend putting them in the fridge before eating them - that's what we do at work and we have FANTASTIC cups of tea and sit downs.
Thanking you for your attention, I must be off to the fridge for my fix...
Foxs Party Rings Review
|Good morning Nicey, Wifey and YMoS,|
In these dark days of hooded tops and youngsters turning their backs on grand institutions like tea and sits down, there is a small glimmer of hope - the UWIC Undergraduate Prospectus
I am a librarian at one of the UWIC sites and was perusing the stacks of new prospectus we had received when my eye fell on the cover of our very own - a huge chocolate digestive (I am using the distinctive ridge pattern as the basis for my assertion) with a healthy bite taken out. Further inspection of the whole document has each School and section represented by a biscuit - the mighty Pink Party Ring is there, the classic Chocolate Bourbon, and even the sometimes miss-understood Pink Wafer.
At least there is one academic institution that realises the importance of biscuits - and I am assuming tea - to the successful development of our future movers and shakers. Maybe NCOTAASD could become an advisor for any future publications to ensure the correct use of biscuits at all times?
Keep up the good work,
|Nicey replies: That all seems very sensible. Wifey undertook a special solo mission to Cardiff a couple of weeks ago, and was very impressed by the the tea, biscuits and homemade cake rota at the place she visited. She also had an lovely sit down at the cafe at the end of the David Morgan arcade. She arrived back with talk of handing out special awards to institutions for outstanding tea breaks.|
I note the recent vigorous debate around the sound made by the teaspoon on the side of the cup. I must say I like the scientific explanation, and it makes sense to me. I’ve never noticed it on coffee, as I don’t drink the stuff, but I have noticed it on hot chocolate (generally from a single serve sachet, for experimental purposes), which has a markedly different “clunk”-type sound when you stir it. Obviously hot chocolate is, as a rule, much more viscous than a cup of tea, and so the fact that the sound is effectively trapped in the gunk of the drink stands to reason, now it has been explained to me. I’ll have to think of something else to ponder whilst stirring a cup of hot chocolate now …
I just have to let you (and through you, the world) know that the finest combination known to man, or at least to me, is two plain chocolate digestives sandwiched together with peanut butter (crunchy, if poss). Obviously, for the avoidance of chocolatey fingers, the biscuits should be arranged with their chocolate-covered sides pointing inwards.
Incidentally, I share an office with someone who assures me that cheese and chocolate spread is a divine combination, and she has even gone so far as to bring me in cheese and chocolate spread sandwiches in an attempt to demonstrate this 'fact'. Whilst this is an obviously misguided approach, it does lead me to wonder if a similar choc digestive strategy could be employed with cheese as the filling ...
best wishes, as ever,
|Nicey replies: Anybody else called Victoria want to add to this discussion I wonder?|
Just wanted to add to the 'spread poll' currently on the site after Stuart Pearce's email. My siblings and I used to make buttercream icing (much better than just butter!), or even just water icing to spread on otherwise plain biscuits (our faves, and cupboard staples were digestives, Rich Teas and sometimes malted milks). If we were feeling really adventurous and willing to wait a couple of seconds longer we might have added some food colouring, really hiking up the sugar/E number intake and guaranteeing us bouncing off the walls soon after. I would also like to say that ordinary chocolate spread was another common one for me, being allergic to nuts and therefore nutella!