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Your e-Mails

Tom Stevenson
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Custard Cream Review
Nicey replies: Nice plan Tom. I imagine this could be extended with out too much trouble to encompass other sandwich biscuits such as Bourbons and Orange creams.

Mark Greenwood
Rocket SciencePersonal mug

Joanne Fry
Rocket ScienceTea
Nicey replies: All to do with the denaturation point of casein the main protein in milk. By forming complexes with the tannins in the tea the milk protein softens the taste, which is how most of us like our tea. Hot milk doesn't do this as well because the protein is all mashed up. Of course this was the central point to the recent study by the Royal Society of Chemistry on tea making.

Cork Hat - AustraliaRocket Science

Penguin Review

Nick Marsh
Rocket Science