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South East Asian Multireview Review
Your mention of biscuits for thrill seekers reminds me of the time several years ago when I bought a packet of durian wafers from an oriental store in Amsterdam. The durian, highly popular in South-East Asia where it is known as the King of Fruits, has an odour variously described by Westerners as fermenting onions, unwashed socks or over-ripe sewage and is allegedly banned by many hotels and airlines in the area. The fruit is supposed to be an acquired taste. I can't imagine anyone acquiring a taste for the biscuits as one bite was enough. I can't describe it exactly, but I seem to remember strong overtones of garlic. The fact that this was probably an artificial durian flavouring didn't help. It was back to the syrup waffles again after that.
|Nicey replies: Good grief, the South East Asian biscuits we endured that tasted of Tomato, Melon and Yam were bad enough.
|I was trying to make a bourbon cream person, but it turned into bourbon cream jenga instead.|
You are the only person I can think of who might appreciate it's beauty.
|Nicey replies: Lovely work Ms Fish.
Actually if you've ever wondered how the bourbon pictured on our site met its end I fed it to one the younger members of staff.
Tim Tam vs Penguin Review
|Dear Nicey and Wifey,|
On the subject of Tim Tams, I also happened to catch one of Arnott’s pimped-up ‘Dangerous Liaisons’ range of Tim Tams, the Chilli Choc Fling, when travelling last year.
Now I’m all for a bit of glamour in my snack treats, but I don’t like my biscuits being violated by marketing teams and image consultants. I say let the baker’s art shine through and leave the sweet talking to cream centres and chocolate coatings thank you very much. I have to say in this case, they did.
I could tell a tale of sophisticated tastings or I could just say that these bad boys didn’t see much sunlight once the first one was tested. Dark chocolate inside and out with a nice little bite to the filling, oh yes. I have to admit, it’s been nearly a year since I tried em and I can’t recall whether they were partnered with tea, it was all over too quickly. Something tells me they’d make more of a ‘platter treat’ than a dunker, but there’s those who’ll dunk anything, so perhaps it’s a case of “each to their own”.
I had the presence of mind to take a photo with my phone should I meet someone who needed this valuable info, I dug it out of my reference archives for you. If they or other chilli choc hybrids are in the UK let us know.
High tech hybrids seem to be the path our biscuits are taking. Tasty though they are, are you worried we may lose the simple foundation biscuits like the Digestive and the Rich Tea?
All the best
ps Bahlsen rock but they’re Zoo biscuits now have posidrive impressions from the screws that hold the shapes in place. What’s all that about? German engineering where you need it most on a biscuit? I don’t think so.
pps Does the jam in wagon wheels react with the chemicals in the marshmallow to give that “I think I’ve got a wrong un” taste in the roof of your mouth or is it part of the grand design?
|Nicey replies: Good thinking on the photo, if only more people would take snaps of strange foreign biscuits. I'm not worried about sensible biscuits being under threat from exotics, I am however slightly concerned about biscuits with chilli in them. I think that could lead to all sorts of strange biscuits for thrill seekers such as something with Fishermans Friend flavour filling or maybe Victory Vs.
For a real tour de force of Burton's Jam and Mallow technology get some of their teacakes the combination can almost be eye watering at times.
||Dear biscuit fans,|
I take great exception at my favourite biscuit, the Pink Wafer being named 'yukkiest biscuit'! OK so it may have been the token 'left at the bottom of the variety pack' biscuit for many years, but the recently released Pink Panther Wafers, made by Rivington have given the humble pink wafer a new lease of life. Always perfectly rectangular, crunchy, and with a generous helping of yummy vanilla flavoured cream, the Pink Panther wafer is a tasty treat for all the family, and hopefully will help to re-elevate pink wafers to their rightful place at the top of the biscuit barrel. In years to come, as I look back on my life with a twinge of nostalgia, I'll always reserve a special place in my heart for the biscuit that helped shape my childhood. One day, when I have my own children and they are spoiled for choice among all the space age, new fangled biscuits that have found their way onto the shelves, I will give them two words of advice to heed their entire lives through - "Think Pink".
PS - I refer you to this article from the Rivington Foods website
Living Proof that Pink Panther wafers are good for you!
Sunday Independent December
WAFER ADDICT LUCY?S IN THE PINK!
101 year old Lucy Warne?s diet for a long life really takes the biscuit. The former schoolteacher puts her longevity down to the five packets of pink wafer biscuits she?s eaten every week for the last 19 years.
Lucy?s son, Colin said ?It?s the only sort she eats and we always laugh about it because she says that?s why she?s lived so long. I think it?s definitely worth giving them a go because is certainly seems to have worked for her?...
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.|