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||I have just come across your website, and I would very much like to complain.|
I feel you are being very unjust towards the Pink Wafers, as they are a tremendous biscuit, and were always the first to go in any biscuit selection box that was at conferences I attend, in my house (or any of my friends houses for that matter).
I therefore, would like you to retract this harmful comment to the greatly under-appreciated biscuit of the 20th and 21st Century, and place a public apology on your website to the Pink Wafer biscuits.
Even an article on the wonders of Pink Wafer biscuits, displaying that your opinion of them is only a very small percentage of the biscuit eating society, and that they are infact, a widely respected and tasty biscuit.
I Bid you Good day sir, and hope for your speedy reply
|Nicey replies: Brian,
I don't doubt what you say but our poll of nearly 3000 people placed the Pink Wafer way out in front as the most disliked biscuit with 11% of the vote. Mind you could argue that 89% of people don't mind them.
||Hi Nicey, Wifey and YMS|
Very interesting, this bun/cake interpretation. Being a southerner, I'm with you on the definitions. However, what about those "barm cakes" they're always ordering from the caff in Coronation Street? They definitely appear to be a kind of bap or roll with a savoury filling. (I may be going back a few years - haven't actually watched it for ages, but it was in the days when Madge and Alf ran the corner shop).
Then of course, you have things like fish cakes and potato cakes - they definitely don't have sugar in them. Next we'll be onto tarts and pies. And don't get me started on flans - when in Spain, "flan" is actually creme caramel.....
I think we'll just have to accept that we all have different words for things, depending on where we live or grew up, or which tv programmes we watch! All part of the wonderful variety of life, giving us plenty of topics for debate in the office when we have nothing better to do!
Best wishes to all
I can't remember what directed me to your website, possibly the Metro newspaper. But i'm grateful for whatever it was. I love it!
My friends at work and I are tea/biscuit/cake addicts. Many an hour is spent discussing what's the best biscuit/teabag (only PG tips!), and so on. Usually we come to some kind of agreement. But a while ago, we had a debate that went on for weeks...
'What's the difference between a cake and a bun?'
At first we thought it was a north/south divide (i'm a yorkshire girl myself). I say a cake is a big thing that has to be cut up, and a bun comes in an individual case. My colleague said a bun is a bready affair, like a Chelsea bun. I said this wasn't exclusively true, and the debate raged on and on...
Eventually I won the argument by presenting him with 3 separate, non-regional recipes with 'Bun' in the title and no yeast in the recipe (his rules, not mine).
Anyway, I'm interested in your opinion on this important matter. Perhaps you should do a poll and see what your esteemed readers think?
Thanks again for your wonderful site, I shall be sending the link to everyone I like.
-Lizzy Arnott x
(note: I'm an Arnott, my partner is a Crawford, it's like the coming together of two great
|Nicey replies: This is the subject of an internal dispute at NCOTAASD HQ. Wifey who is both Northern and Irish maintains like yourself that small cakes in paper cases are buns. Where as I'm Southern having spent most of my life south of a line that connects the Wash to North Wales. I would consider a bun to some form of small sweetened or spiced bread as exemplified by the Hot Cross Bun.
Perhaps we should ask some elephants as they are supposed to eat buns.
It may well be that your North South explanation is the correct one, and that effectively we have two languages, NOrthen English and Southern English which have a different definition of a bun. This could serve as a useful addition to my dodgy geo-location technique which uses biscuit quality and Marmite tolerance to work out latitude and longitude. When in the UK bun interpretation could also tell you roughly if your were north or south of Birmingham.
|In response to Alan (Fred) Pipes comment about Kit Kat 2F moving away from the foil, I used to work for Kit Kat and worry not Alan! As Nestle make so many 2 Finger KitKats they need to produce them in 2 of their factories and unfortunately only 1 has the foil + band machine. Flowrap is only used as a last resort and they only make about 1% of 2 Finger not in foil + band. Long live the foil + band!|
|Nicey replies: Righty Ho.|
Khong Guan creamy chocolate biscuits Review
|Enticed by the name, ingredient list, and appealing package, I bought the so-called Creamy Chocolate Biscuits at our local Asian store in Denver, Colorado, Your review is absolutely correct. The biscuits were barely recognizable as a food substance. We tried them and threw them out. Thank goodness we have had better luck with other unknown products.|
I found your website when looking for Anna's ginger thins online, and I'm absolutely hooked. Do keep up the good work.
|Nicey replies: Yes the best thing about the biscuits was the box that Jonathan constructed to send them in. The younger members of staff are using it to keep pencils in. Other than that I've yet to taste a nice biscuit from China, and as I've tasted quite few now this is not a veiled invitation for people to send us more.|