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At last, a site that really demonstrates what the web is for. Congratulations. I discovered it today, a good friend passed on the details. Anyway, I am after some advice, as I am at a loss as to what to do with my aberrant daughter who simply refuses to listen to sensible advice on the etiquette of bisuit eating. The problem manifests itself with complex biscuits, such as penguins and yes, even extends into jaffa cakes. She has also been known to do it with crunchie bars too.
Despite my determined efforts to explain to her the chemical design of these biscuits, and that the designer intended the subtle mix of textures and flavours to complement and contrast, to work in harmony, to add up to more than the sum of the parts, she insists on eating the things sideways. For example, with a penguin, she will nibble and dissolve the chocolate first. Then carefully detach the biscuit layer from the filling using teeth, then eat the cream filling, and finally the second biscuit layer. Similarly, Cadburys mini rolls - chocolate, cake, filling, completely distorting the flavour and mouth feel at each stage.
Whilst I fully appreciate the challenge and dexterity she masters, despite my admonishments, threats, attempts to educate her calmly, demonstrations of how it should be done - she merely thinks it funny.
What can I do to improve this erratic behaviour?
|Nicey replies: There is not a lot you can do, it's a stage she's going through, she'll grow out of it during her mid thirties, perhaps.|
||I am a teacher at a primary school in east London. Next week is science week and Year 5 will be testing the dunkability of biscuits. Do you have any ideas what we could do with our results? |
I hope you can help
|Nicey replies: Publish them in either Nature, The Lancet or Scientific American. It might be a good plan to record the temperature of the tea vs time to breakage.|
The recent thread on use and abuse of digestive biscuits left me pondering the therapeutic benefits of confession.
Deep breath. Here we go -
A key comfort food during my early-to-mid teenage years was a digestive biscuit topped with a blob of salad cream ... or tomato ketchup ... or both. For both sauces the preferred brand was Heinz - other brands and supermarket own label imitations were never quite the same.
A variant was a sandwich of two biscuits with the selected sauce, or sauce mix, as the "filling". The practicalities of eating such a sandwich restricted the amount of "filling" that could be used but for some reason it never occurred to me to compensate with a "topping".
Knowledge of this predilection left my mother with mental scars that she carries to this day. Rightly or wrongly she never attempted to ban the practice.
I'd more or less kicked the habit by the time I left school but there have been a few relapses down the years. One of these occurred a few years ago when green tomato ketchup became available.
There, I think that I do feel better for that!
Arnott's Mint Slice Review
How lovely to see the Arnott's Mint Slice — remembered fondly from childhood and beloved to this day — reviewed as Biscuit of the Week. I feel I should share with those new to the Mint Slice one method of gaining maximum pleasure from these lovely biscuits.
- Turn the biscuit upside-down and nibble around the edge underneath to create a gap between the chocolate around the edge and the bit that covers the mint filling.
- Use your lower front teeth to prise the disk of chocolate away from the mint filling. This can be eaten straight away or saved for later.
- Scrape, lick or suck the mint filling off.
- Lick the chocolate off the back of the biscuit.
- Eat the biscuit in little pieces. (This is a good dunking opportunity.)
- If you haven't already, eat the chocolate from the top.
Hours of pleasure!
I just spotted (slightly late) your news item on McVities Slices, and the fact that they recommend serving them chilled. This reminded me of a particularly nice way of eating Bourbons when the long hot lazy days of summer roll around again (and I suppose also through the miserable drizzly days of winter if you wish). Very simply, pop the bourbons into the freezer for an hour or two, and eat them like little mini choc-ices, especially good for the younger biscuit appreciator.
The chocolatey middle layer sets solid, which is surprisingly nice, however the effects on dunking characteristics are relatively un-researched at this point, perhaps a hardy soul will brave a frozen bourbon before summer and tell us how they got on, otherwise I'll get back to you in June.
Many thanks again for keeping us all sharp on biscuit related matters,
PS Can I just mention 'Tea Money'. It's not relevant I just like your kitty icon.