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| Kevin Johnson |
Hello Nicey
My wife was bought your book at Christmas and it was my favourite present.
I must tell you of a memorable moment on holiday in Tunisia, back in February 1988. I was looking in the window of what must be described as a pastry shop in the historic town of Karaiouan. Displayed were a variety of delicacies but unmistakably in the middle were-hand made fig rolls sitting on a tray with a coating of syrup (imagine baklava in a Turkish cafe or restaurant.
It struck me then that in the days of empire British biscuit makers must have surely gained their inspiration from this country in which figs are grown in profusion.
They were very nice but of course lacked the practicality of a Jacobs pack which can be easily consumed anytime anywhere.
Regards
Kevin |
| Nicey replies: Yes it makes sense on every level. Perhaps this is why George Lucas was drawn to to Tunisia as a location for filming Starwars, given that its widely accepted (well me and Alice Gorman after I talked her round ) that Fig Rolls are perfect biscuits for space travel. |
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Richard Pollard
Bourbon Review |
Dear Nicey,
If you had asked, we Canadians can get plenty of Bourbon biscuits. As happened more than 60 years ago, the forces and resources of Canada could have been put to use saving the Mother country from the tide of Evil ... or, er, biscuit riots at least.
Thanks for the great website,
Richard Pollard |
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| Richard Funnell |
Guys
Have you ever managed to do this : My first time ever !
Warm the pot nicely of course
Realise there is no tea left in the caddy
Open a new full pack and tip the whole contents into the tea pot ( instead of the caddy ! )
Reboil the water and fill the teapot with water !
Suddenly as you stir the tea its occurs to you something is wrong !
Kind regards
Richard Funnell
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| Nicey replies: Perhaps it's best if you don't operate heavy machinery for a while, or drive, or make tea.
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Reshmi Ray
Parle-G Review |
Dear Nicey,
What a lovely website. I have had so many fun times browsing through it while dunking away.
I was first introduced to dunking by my late grandmother in India. I still remember them as my most memorable moments. I went through dunking Marie biscuits (I think they might be the Indian equivalent of the Rich Tea), to Parle-G and orange creams (nasty, really nasty little things). As my grandmother started losing her teeth she started dunking most of her food into tea or milk. This then opened up a whole new world of Dunk to me. My favourite is probably milk bread in a steamy cup (white bread may pass as a weak substitute) or even chapatis and naan bread. Since moving to England (where the dunking culture is a bit different) and living with English housemates I have had to keep my habit of bread and naan dunking a secret and would like to come out. What reactions should I expect from my new near and dear loved ones? |
| Nicey replies: Reshmi,
Well they probably won't be keen on it but don't let that stop you. We get plenty of emails from people who dunk their toast in all sorts of configurations, buttered, jammy etc into their tea, and that's not too dissimilar. Constantly pushing at the boundaries of dunking technology is a noble pastime, and more important than ever in the twenty first century, I expect. Also the fact that your granny used to do it lends it a certain seal of approval by the older generation, toothless or not. |
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Joanna Jenkins
Pan European Choc Sandwiches Review |
Nicey,
Great site - I like the reviews.
Intrigued by the puzzle of what "Gemista" could mean, I did a quick google search and discovered
that in Greek recipes it means "stuffed" (calamaria gemista = stuffed squid, avga gemista = stuffed eggs). At first I assumed it must be a description of how you'd feel if you ate them all in one go. Then I realised it might mean "filled" - a description of their sandwich construction.
What do you think? |
| Nicey replies: I think you're right so does, Eileen Foy and Zina Chroust who both mailed us as well.
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