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Having read Gianna's letter this does seem a very convincing argument however, as a musician, I have a slightly different theory: when stirring tea if the teabag is left in the mug it will reduce the available surface area of the tea thus raising the pitch and, to some extent, "dampening" the sound, the same effect as placing a cushion inside a bass drum.
By the way, love the site
Tunnocks Tea Cake Review
|Hello nicey, have you or any of your readers/web site afficianados tried a tunnocks tea cake fried in bacon fat? Although the chocolate will start to melt in the heat submerging the biscuity base for a few seconds results in a surprisingly moreish snack, and removes the ethical obstacle many feel at eating vegetarian food.|
|Nicey replies: Good grief! Presumably you have done this and lived to tell the tale. However, given your contorted assertions about vegetarian food, the signs are that the blood which is struggling to make through your clogged arteries might not be getting enough oxygen to your brain.
Expect a visit from Dr Gillian McKeith soon.
Tim Tam vs Penguin Review
|Dear Nicey and Wifey,|
I bought a packet of the Tim Tam's Black Forest Fantasy tonight, having seen the positive comments from one of your readers. When I first opened the packet I was very dissapointed, there are only 9 biscuits in the packet! And it is not as if they are double dipped, there is a very large gap between each biscuit. I presume it is to keep the price similar to the ordinary Tim Tam's. Recovering from this, I next noticed the rather strong smell, chocolately and sweet cherry. The biscuits are quite dark, and very crispy compared to normal Tim Tam's. Also rather then a clean break, there is a line of chewy cherry mixture down the middle between the 2 biscuits. The taste is as expected, lots of chocolate and cherry flavours.
An interesting addition to the Tim Tam lineup!
PS Am not called Victoria, but do live in the state of Victoria.
|Nicey replies: Luke,
Thanks for that report from the front line, and the lovely pack scan, it's a bit fruity isn't it? I don't know what's come over NCOTAASD today.
(Victor Meldrew style) "I don't believe it". You may, or may not, remember my wifey woes of her not drinking the last bit of tea in the cup, labelled 'nim-nims' by Tomsk, despite the tea being made with a teabag and not real tea. Well since then my wife and I have gone our seperate ways and I have since met a wonderful woman but guess what.......it's 'nim-nim' time again! What do I have to do Nicey? Is this a generational thing? Do you think I should try speed dating and have that as my first question? What do I have to do?
|Nicey replies: Christopher,
You've only got yourself to blame on this one. Important subjects like this should be broached within the first few hours of any relationship. I think Wifey and I got all this type of thing bashed out on our second date over a couple of beers. Anyone who shares your views on tea and so forth shouldn't mind you asking such forward questions, in fact they should view it as a plus point. It may lead on to a rich and engaging conversation on things in common that you can't tolerate. Having got that lot off your chest and assuming the other party hasn't left by then you'll be free to talk about more romantic subjects, safe in the knowledge that you have broadly compatible aversions.
Lets also hope your Wife also finds somebody who dislikes drinking their nim-nims too.
||Dear Nicey -|
The coffee/ tea sound difference is an interesting issue. I believe that the difference in sound is due to a greater viscosity in coffee than in tea. This difference in consistency between the two liquids is due to their chemical composition.
Coffee's main constituents are: phenolic polymers (pulp) 8%, polysaccharides 6%, chlorogenic acids 4%, minerals 3%, water 2%, caffeine 1%, organic acids 0.5%, sugars 0.3%, lipids 0.2%, and aroma 0.1%. Tea - especially if brewed from higher grade 'large leaf' varieties - does not contain such a high proportion of pulp or polysaccharides. Coffee is made from the bean - a nutritionally rich source of water-soluble compounds. Tea, of course, is brewed from the leaf - a comparitively scarce source of nutrients.
This 'pulpiness' in coffee, (plus the presesnce of quinic acid, a sugar-like molecule), makes for a 'thick' liquid (also contributed to by the addition of milk) through which sound travels more slowly than the 'thin' consistency of tea: thus the 'clunk' as opposed to 'clink'. (A bit like whisked egg-white in a glass bowl!)
Hope that helps?
|Nicey replies: Woo - we'll that's that sorted out then. Of course we are also open to silly explanations too. |