|Mrs Ann Day
||Good afternoon Nicey,|
Love the site. Anything that keeps me off of eBay is a good thing!
Where do you sit on the subject of date slice? Is it a biscuit or a cake or something else? I have made loads of these as they go well at a cricket tea along with the jam and cream scones, chocolate cake and strong tea. I always know when to start brewing the tea....it's when my husband goes in to bat.
As an addition to my extensive cake repetoire I have invented the bakewell slice and the mincemeat and marzipan slice. Basically the same constrution as the date slice but filled with marzipan and mincemeat/jam of your choice. I especially like making them as my husband hates marzipan and I get to eat them all ;-)
On the subject of tea I have been to India on a number of occasions and they can't make tea worth a damn. what with the hot milk and boiling everything up together in a saucepan. What is it with Lipton's Yellow label tea? It seems to be all you can get in hotels. I've travelled extensively and the only hotel where it wasn't on the breakfast table was in The Dominican Republic where they served proper Twinings Breakfast tea.
|Nicey replies: Ann,
We had a discussion on this very topic not so long ago and agreed that 'slice' should be a recognised term deserving of its own circle in our mighty Venn Diagram of the baked goods world. It has the significant advantage of neatly solving the 'Flapjack dilemma' that has plagued cake biscuit taxonomy theory for years.
Of course the only problem in all of this is that I had just got the diagram looking very nice for the book and I'll have to redo it.
I got your book for Christmas. I'm glad that there's someone out there pushing forward the frontiers of english leisuretime.
I thought you might be interested to see my website. I made it a few years ago to explain the Ultimate Biscuit Combo (UBC) in all it's glory. To this day, I still draw great pleasure from the UBC, and hope that maybe others can share in my biscuit-related joy.
Continue your good and noble work
|Nicey replies: I'm assuming you choose the Sainsbury's biscuit based on its complementary diameter.
||The fig roll, my favourite biscuit of that there is no doubt. But does anyone recall Jacobs attempt at launching chocolate fig rolls? They were the normal ridged ones of the time that had been propelled through a shallow (c. 1cm?) river of milky chocolate, resulting in the bottom half of each biscuit getting coated. Ooooh! These were fantastic, I was a real fan, but they lasted only about 2-3 months, maybe 6 as I recall, living in the East Midlands of the UK at the time. My favourites now are the extrusion variety you get at large supermarkets and find they improve for a bit of drying out. |
||I was wondering whether you ever came across a biscuit called the 'Dunker'. It was manufactured by Northumbria Fine Foods, and was launched in around 1994. It's USP was that it was designed for dunking in tea; it was designed not to disintegrate or shed particles whilst being dunked.|
If I remember, it was a diamond shape and was a 'hovis' brown oaty/ malty kind of thing. don't think it was a success.
|Nicey replies: Yes we have heard of it from several people although this is the first time we have had a manufacturer mentioned. I think it might have suffered from being presumptuous in many peoples eyes. A bit like calling a vehicle a 'shopper', when lots of cars/bikes are perfectly able to go the shops and do many other things besides. |
||Dear Nicey and Wifey,|
I know you don't much like fancy teas but will be tolerant of those who do. Occasionally in England or Scotland it is possible to find Twinings' Rose Pouchong Tea which has a lovely subtle flavour of dusty potpourri. In Ireland it is IMPOSSIBLE to find it and so I am developing a nervous tic in my left eye. What should I do?
|Nicey replies: You need to find a tea buddy in England or Scotland that has cravings for Barry's tea and you can exchange parcels.