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Thin Arrowroot Review
|I have to disagree with a majority of your reviewers on the subject of Thin Arrowroot biscuits. I find that there is nothing more calming than a sit down with a nice piping hot cup of tea and either two or, (at times of particular stress) three Thin Arrowroots. No dunking, just crisp crunching! After that I can get up and face anything!|
|Nicey replies: Good for you Rosemary,
We shall all think of your straight forward no nonsense approach to Thin Arrowroot appreciation next time we personally pass them over.
Arnott's Gingernut Review
Yes, the Arnott's gingernut is a tough little biscuit. But it is perfect for dunking. I don't know if you've tried it out for yourself yet, but dunking renders the ordinarily rock-hard gingernut crumbly on the outside, and chewy on the inside - delicious! Another advantage is that due to its sturdy construction it readily withstands repeated dunking. Should you (or any readers) have the opportunity to try it, bear in mind that it requires a slightly longer dunk than the average biscuit.
||Hi there Nicey and Wifey!|
I'm a British ex-pat in Sweden and I was gobsmacked to find out they have no concept of custard over here!
The closest thing they have is "Vaniljsås" which is a creamy vanilla-flavoured sauce served *thin* and *cold*, it's nice but a poor custard substitute!
I've had some Birds powder shipped over here on a few occasions but unfortunately the milk over here is less pasteurised than in the UK - so custard made with the local milk tastes 'funny'.
The only way I got close to making 'real custard' was to boil the milk up, then cool it down quickly (sticking the pan outside in the snow works well for that) and then heat it up again and proceed as normal.
I've actually resorted to making custard with eggs instead - the old-fashioned way - as I couldn't cope without custard!
I've been educating Swedes as to what custard is - they have no notion of 'a trifle' here since they don't have thick custard - it's scary! An entire country going trifle-free!
There is nothing on earth to compare with Bird's Custard Powder! Home-made apple tart or plum crumble just does not taste the same without it. I have been living in Germany for over 30 years now and every year when I go back to my home town in Hampshire, I stock up on Bird's Custard Powder. There is a similar powder in Germany, made by Dr. Oetker, but it just doesn't taste the same. We love it over bananas, stewed rhubarb, mincemeat tarts and of course, over Christmas pudding. If there's any left over, it gets eaten cold the next day, or heated up in the microwave. My German friend makes her custard using the German powder mixed with half milk and half cream. I tried this with Bird's Custard Powder, but it just didn't seem right somehow. I suppose it's what you get used to over the years. My German children (adults now), won't touch the German stuff, as they have been brought up on Bird's. So keep the flag flying for the original Bird's Custard Powder!!
As a representant of the French in GB, I would like to add my view on the "proper custard made from powder" Vs "nonsence custard made with eggs and other fresh ingredients".
First of all: " Apparently classically trained French chefs refuse to acknowledge the existence of custard"
Well, I disagree! We have "Creme Anglaise", it is the receipe of the traditional custard (i.e. the noncense one as it appear to be).... For the "Proper Custard", one should look under "Bechamel Sauce" and simply replace the salt and pepper by some vanilla flavouring and sugar.... and here you go, custard as you know it... (using corn flour to have that nice creamy texture). :P
So, here you go, simply a difference in the naming convention for "proper custard". Call that "vanilla flavoured bechamel sauce", and you French Chef will imediately answer "Ah, mais bien sure!" (Ah, of course!) before grabbing his butcher knife and start chassing after you :) (just kidding... I think)
Have a nice day