Keep your e-mails pouring in, it's good to know that there are lots of you out there with views and opinions.
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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.|
Bahlsen Orange Choco Leibniz Review
I am writing to in the hopes that you can help.
I have become addicted to Bahlsen Choco Leibnez.
Waitrose are selling them buy one get one free which isn't helping.
My desk drawer is full of Milk, Dark and Orange flavour, my favourite time of the day is when I can dunk a Dark in a hot cuppa.
I need help....fast.
|Nicey replies: Mrs Turner,
The only solution to your problem is to get a bigger drawer so that you can take full advantage of the current BOGOF.
||Dearest and most esteemed Nicey,|
Having recently returned from a year under the tyranny of the Lu controlled french biscuit market, i hastened to click upon your tricoleur icon and read all manner of french related biscuitaries. I would like to point out that, while we may pity our gallic cousins for their ignorance of the ginger nut and other such delights, they are positively a fully developed nation compared to the Italians. One fellow Erasmus student we met, from Rome - a cosmopolitan centre of cultural exchange you may think - didn't even know what a kettle was. And when we poured the steaming water from stylish yet practical mouth, he simply refused to believe that the water could have been boiled in such a short space of time. What kind of nation doesnt even know what kettles are? The french might heat their water in the microwave, before adding a teabag and a splodge of UHT milk in attempt to make us feel at home, but at least they'd recognize a kettle were it placed before their eyes. Needless to say, the italian later returned to Italy bearing gifts of kettles for all his relations, along with copious amounts of Tetley's breakfast tea. A poor introduction to english tea perhaps, but when it's either that or lipton yellow, the sacrifice must be made. Incidentally, he will shortly be coming over to visit us, and we are desperately keen to get him onto higher strength cuppas such as PG, and maybe even a Yorkshire 'hard water' brew. I'm already planning the accompanying biscuit menus in my head. He only has three days to sample to full wealth and diversity of the UK biscuit - any suggestions?
|Nicey replies: It's difficult to know where to begin but obviously you'll need to give him some Garibaldis. |