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Fnord from b3ta here. I was just thinking I should ask if you've done any experiments with mixing biscuits etc in tins to create new taste hybrids.
We all know that a few ginger biscuits left in a tin with some other biscuits for a while will 'infect' the other ones 'ginging then up'. But maybe you could test out what the best ginged up bicuits are, also marshmallow biscuit things have a similar 'polluting' effect. Minty ones can too.
Might be interesting to try and mix ginger, marshmallow and minty ones and see what comes out as the overall flavour.
|Nicey replies: Hello Fnord,
Well, we try to to avoid such experiments, and biscuits are rarely in our tin long enough to suffer such problems/effects. The last time I had a tin full of Gingernuts it also had some other gingernuts in it so I couldn't tell.
I would just caution against any such experiments with Asda Maple Syrup Creams, or Maryland cookies deviating from the chocolate theme, as it will lead to biscuit distress.
||I am back in Argentina from Antarctica. We were not allowed to take food ashore to protect the environment but there were plenty of penguins there anyhow. I was pleased to see that the ship stocked a full range of UK biscuits as I gambled in not taking any biscuits as I was struggling with my baggage allowance - 20kg of biscuits goes not go that far. What was noticeable was that there were 2 different tins depending of the sea conditions. A square red tin would be used to house the classic selection of custard creams, bourbons, chocolate digestives etc. This appeared in rough seas only and was complimented by an ample supply of tea. In contrast there was a circular Wallace and Gromit biscuit tin with a plainer selection for the calmer seas. This was in complete contrast to what I had anticipated as I thought that the plainer biscuits would be used in rough seas and the more lavish selection in the calmer conditions. You don´t want to throw up your best biscuits do you? The Russians manning the ship appeared to be using something that resembled ginger biscuits but with a slightly rougher texture when they were on the bridge. These may be they key to navigating between icebergs and may be the fabled ship´s biscuit I was searching for. I did not sample them as they could have thrown me overboard for touching them - I guess the effect would be the same as killing an albatross and could bring bad luck upon the ship. They also had their own chef so I would guess they did not like the UK selection. Will continue the research in Argentina.|
Your site is a wonderful source of information and amusement. One subject
that I can't find any mention of is the storage of biscuits. I am
particularly partial to McVities Chocolate Hobnobs and Chocolate Caramels,
but I find both of these to be far nicer when eaten directly from the fridge.
They are also less crumbly, and you can usually snap one in half with no
fuss or bother (unlike when they are at rom temperature).
Fridge-based storage also has the effect that the cold chocolate creates a
delicious melting sensation in the mouth.
What do you think?
Keep up the good work - and thanks for all the information. The biscuit
reviews are invaluable.
|Nicey replies: Jon,
Well, I think the taste is not so good if chocolate is chilled, but the texture change is certainly of interest. I imagine a chilled chocolate caramel would put up a bit of a fight. Of course I would advocate biscuit tins as the way forward on storage.
I am afraid that I could not be bothered to get a picture of my biscuit tin but here's its story and an attached diagram the purpose of which will become apparent on reading.
It is a pottery tin of a similar in colour to your own but with less of the decoration and simply the word "biscuits" in delightful gold calligraphy on the side. Now, as we all know the fit of the lid in keeping biscuits fresh and crunchy is paramount and to this end my tin employed a rubber O-ring around the lid. But one fatefull day an accident lead to the moulded pottery knob being smashed from the rest of the lid! This rendered an otherwise excellent tin useless! But all was not lost I dug out a wooden knob which was surplus from the redecoration of my kitchen. Using only this a rubber O-ring, a circle of 5mm ply and 1inch a stainless countersunk screw I was able to cunningly fashion a repair to my tin.
This saved going through the emotionally draining experience of buying a new tin. Not only that but I would have probably ended up shelling out for a new tea and sugar jar as well as they were part of the same set and would not match a new biscuit tin.
I do hope this tail is worthy of your site
|Nicey replies: What a fantastic tale of biscuit tin drama, and a wonderful diagram. Worthy of a rocket science icon as well as a biscuit tin.|