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Your e-Mails

Chew Lip Ping Khong Guan creamy chocolate biscuits Review	Hi Noticed you did a review of Khong Guan creamy chocolate biscuits. It's a biscuit company from Singapore, not China. The company's history is outlined here It's quite a famous brand in Singapore and I remember eating it 15-20 years ago. :P LP
	Nicey replies: Thanks for that I was just following what the pack said, so it must have been a fully localised Chinese export pack.
Douglas	Hi whoever, Several months ago, whilst strolling down memory lane, I suddenly recalled the Montego bar. Despite asking all my friends and work colleagues, and even my mum who used to buy them, no one remembered them. I was beginning to think I had imagined it all. After my wife taunting me earlier today, I decided to settle it once and for all. Now I am vindicated, thank you 'nicey'. Oh, by the way, I am certain that they also made a rum flavoured bar as well, but the ginger one I can almost taste. It was lush. Thank you Douglas
	Nicey replies: No problem Douglas it's what the internet is for really. Now we just need to hear from somebody who can remember eating a Montego in a Montego.
John E Noir	I think this may be what Dave Peregrine was referring to, we had one for many years until mum finally succumbed to the allure of tea bags. The last time I visited my auntie Kath I believe she was still using one, but as far as I know I don't think they can still be bought today. I found one on e-bay but a) it is already sold. and b) it is in Australia. Next time I see my Aunti Kath I will ask her if she is open to offers for her rare antique! Thanks John E Noir
	Nicey replies: Excellent picture thanks John.
Dave Peregrine Lincoln Review	Hello Nicey and Wifey, I just stumbled upon your web-site and I don't know if you or any of your fellow enthusiasts can help me out? Does anyone remember the plastic loose-leaf tea dispenser that used to be stuck on the side of the kitchen cupboard above the teapot in virtually every kitchen in the country? They were a sort of inverted cone with a horizontal, spring loaded plunger affair on the front near the bottom. When pressed this would deliver a set amount of tea into the pot, (it was something like one press per person and one for the pot). They came in various colour combinations, with opaque bottoms and lids and a tinted clear-ish plastic centre, so you could see how much tea you had left. I'm beginning to suspect a global conspiracy - I can distinctly remember being a small child and being allowed to push the button, but my parents, grandparents, uncles, aunties and various 'old' people I may have known are all denying they ever owned such a thing! Can they still be bought? I've been trying this new internet thingy but it seems as clueless as everyone else I've asked. Any help or advice gratefully received. Dave ps Lincoln biscuits are the best - good tea-absorbtion but compact & sturdy enough not to collapse en-route to your mouth. I called them 'bubble-biscuits' when I were a lad.
	Nicey replies: I did see one of those in my youth but I can't quite remember where. I have a feeling that a course of regressive hypnotherapy would soon have it out of me, but would this be a appropriate use of such a thing? A big hoorah for Lincoln biscuits they are much misunderstood.
Chris Parker	Those Custard Days While my parents might share the 'crisp' & 'fresh' memories (& meolodies) of their 'Salad Days', many of my fondest memories hark back to hearty, honest, one-shilling-per-day school dinners. Before catching even the slightest whiff of custard, I would have already dodged, ducked and dived to earn the privilege of being near the end of the dinner queue (or dinner 'line' as we liked to say) - to be one of those lucky few to enjoy 'leftover heaven' at the end of the sitting. Like Winnie the Pooh & his honey pots, I'd be joined by a few loyal, fervent custardologists, all armed with spoons, blissfully surrounded by not-quite-empty custard pots - surrendering their last few spoonfulls of sweet, smooth sauce (and denying the same for all the pigs we were told would finish our dinner if we didn't). School custard came in a wide variety of comforting flavour variations, not to mention other variable physical characteristics, such as viscosity, temperature, chromaticity and hue (it would be a serious digression to even mention 'pink' custard, or 'chocolate' custard, but surely such misnomers only serve to emphasise the central 'cementing' role that custard enjoys in our proud culinary heritage). Of course there would always be plenty of skin (or 'coat') left for all the custard-chewy-bit enthusiasts amongst us. This was quite unlike the home sitatuation - you could cut the tension with a knife as, during the latter part of the dinner course, a nice thick, dark, chewy coat develops at the top of the wide, amply-filled custard pot. Anxious to avoid 'skin submergence', 'coat sticking to spoon' and and other coat or skin calamaties, Mum became a deft custard coat cutter, eager to please the coat-lovers amongst us - herself included (she still calls it 'yellow peril'). And the story doesn't end at school or home - oh no. Those 'custard days' also included the many times our family's little old lady friend who used to sit me down with a nice shallow bowl of sugary, runny, hot custard (I can still hear the clanking of her custard spoon against the side of her beaten up little saucepan over the gas cooker). And then of course there's my Great Aunty Mary. She didn't have a canary, but she always had a nice dish of hot custard waiting for me. And finally, I'd like to add that Wifey's apple pie and custard has just become my wallpaper - nice to see someone else still going to the trouble of pastry leaves - and making sure that at least one slice comes with a whole leaf. If she's ever in the mood for a rhubarb pie & custard, I'd happily add that to my wallpaper too. Living in America as I do (& alas my wifey doesn't care for custard), I thank you for bringing such pleasures from seeming so far away.
	Nicey replies: Very good, but it was me me who made the pie, and the custard for that matter. I always do pastry leaves as the younger members of staff like them especially when its sweet pastry. Very pleased to hear that at least one person has the custard picture as their wall paper, as I took that too. And yes I think it was me who ate that bit of pie, so it wasn't an entirely altruistic project.
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