Your Views

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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Your e-Mails

Jo Willett Custard Cream Review	Hi, Must congratulate you on your thoroughly engaging site, makes my mouth water every time I visit. I would like to add to the comments following the Custard Cream review: They are pretty good dunked in port. I discovered this one day, snuggled up on the sofa with my hubby who was partaking of a few custard creams with his cup of tea. I had declined a cuppa in favour of a generous measure of Dow's Port, and, just to wind him up, I nicked a Custard Cream. In danger of having to surrender it back to him, I dunked it quickly in my port. He looked at me in disgust and said he no longer wanted the biscuit, so I ate it. I wasn't expecting it to taste very good, but to my surprise it was gorgeous. I am now on a lifelong crusade to introduce as many people as possible to this unlikely but very tasty combination. Am also very impressed by one reviewer's suggestion of prising the two halves of two Custard Creams apart and matching together the creamy sides - very cunning indeed. I am of the habit of eating both halves separately, and feeling very smug because that way I get all the cream with only half the biscuit, thus cheating the manufacturer, but I hadn't thought of matching TWO creamy sides together. I am quite excited by this prospect and need to go and buy a packet as soon as possible so I can have a go. Yours biscuitly, Jo Willett
El Pollo Diablo	Nicey, Your website is amazingly good, and I like it very much, but I have noticed that your toucan tea drinking news is sadly lacking. Please allow me to direct you here Best Wishes, El Pollo Diablo
	Nicey replies: They could just remove the large amounts of Guinness from their diet, which is allegedly a good source of iron, but that would be cruel.
Marc Maclennan	hello! your site is truly inspired - and inspiring, i have always loved a nice cup of tea and a biscuit, but your site has got me thinking more about the wonderful world of biscuits.... I have always been partial to a chocolate digestive but find myself infuriated by the inevitable 'Chocolatey finger syndrome' that comes as a result. Hence i have designed a solution to this problem and include a photo for your perusal. i beleive this simple idea would be warmly received by biscuit lovers everywhere, very simply a small section of the choccy topping is removed, leaving a plain biscuit 'handle' with which to hold the biscuit in safety. Here is a picture to illustrate: keep up the good work
	Nicey replies: Marc Yes there are some biscuits which are made a bit like that, sort of quarter dipped. Of course the biscuit you choose from our archive is a Chocolate Caramel, which would be a much more technically demanding project.
Jim Manthorpe Bourbon Review	Hello Nicey The idea of using Bourbons as units of measurement is fantastic and I thought you might be interested to know of a couple of such measurements; The circumference of the Earth is 660 megabourbons (or 0.66 gigabourbons) while the distance from the Earth to the Sun is 223 gigabourbons. Even more impressive is the volume of the Earth which is 6.82 x 10 to the power of 28 cubic bourbons. That's a lot of bourbons and I for one would love to have a go at eating them. I have to say I was a little surprised at the lukewarm review of Bourbon biscuits. I have always been a fan. Jim
	Nicey replies: Jim, Thanks for those fantastic Bourbon calculations they are all valuable contributions to our understanding of biscuits and their spatial relationship to our Solar system. I'm also pleased that you were surprised by my guilty ambivalence to the brown sandwich type biscuit, I hope it was a nice surprise.
Maggie Schofield McVities Milk Chocolate Digestive Review	Dear Nicey Regarding the debate on 'to top or not to top' the digestive biscuit: In my family we were firm believers in the addition of toppings, which could be anything from sweet to savoury, or indeed a combination of both e.g. cheese and jam. The most bizarre reversal of this trend that I ever heard is the use of the biscuit itself as a topping. I must say that I have never tried this myself but present it for the delectation of your readers. A former colleague of mine regularly used to top cheese on toast with a chocolate digestive biscuit and to grill lightly to enable the chocolate to melt into the cheese. This person would also, and for no apparent reason, regularly imitate the call of the female ring-tailed lemur. ???
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