Custard Cream Review
|As someone who has worshipped the Custard Cream for over twenty years I am a little shocked, if not slightly outraged, by the way in which you and others prise apart the biscuit in order to access its creamy innards. This desecration shows not only a distinct lack of sophistication and appreciation, but ultimately a lack of respect for the biscuit.|
I would expect this sort of behaviour from a two year old learning to use his or her incisors for the first time. But by the age of, let's say ten, our pallettes should have matured enough for us to appreciate the sublime juxtaposition between baroque exterior and cream filling. In fact one can ONLY appreciate the creaminess after having bitten through the biscuit part.
I can only hope that the vandalism so proudly expressed by some Custard Cream 'enthusiasts' is not as widespread as your website has led me to believe.
|Nicey replies: You could put a pack of them in a food blender to form some hypothetical cheese cake base, or batter them to bits with a rolling pin. Do you find these images upsetting too?|
I am hoping you can help me with a biscuit matter!
I am trying to remember the name of a biscuit I can vaguley remember eating when I was a kid, around 20 years ago I think! The biscuit in question can be described as ressembling the Lincoln biscuit with the dimples on top being more like PIMPLES than DIMPLES , I mean that they were bigger than the ones on the Lincoln biscuit.
Hope SOMEONE can help me remember the name soon!
A worried and sad pathetic biscuit lover!
|Nicey replies: Yes I know the chappies, they were a shortcake biscuit much like a Lincoln. They also had cousin which had a raised square lattice pattern on the top. I'm not aware of either of these having formal titles beyond 'Shortcake' biscuits, but somebody may know different.|
According to a report on the radio just now, the Pope is well on the way to recovery from his latest operation, having eaten breakfast this morning. He apparently had a latte (which I know is anathema to fans of your website) and some biscuits. But the reporter didn't say what kind. What kind of biscuits would the Pope eat? The obvious answer seems to be some kind of biscotti, since he's in Italy. But is there a biscuit that's known to be a bit more holy, or pure? Would he eat Rich Tea because their simplicity and unpretentiousness matches the values his faith professes? Or is he more likely to be a Jammy Dodger man, because the reward for the hard slog of eating your way through the outer biscuit is the jam in the middle (metaphor for struggling through life before reaching heaven)? Might he favour a Penguin, as an ironic reference to nuns?
I'd be interested to hear what the biscuit experts think.
|Nicey replies: Well as the supreme head of the Roman Catholic Church, and given the amount of suffering he has already endured, I hope at the very least they offered him some decent biscuits. Being an old Polish fella who had a tube inserted in his neck last night, then I'm thinking he would probably give the biscotti a miss and go for something a bit easier on the throat. I would have thought something light, devoid of tricky to swallow bits an bobs and not too sweet, I think a nice shortbread finger or two.
Maybe in a day or two if his physicians think he's up for it, he might want to see off a whole pack of Jaffa Cakes, which are a popular tea sort of thing in Poland.
|The Lovely Rebecca
Mint Viscount Review
|Can I ask you to settle a dispute? My stupid boyfriend thinks that there's a layer of something between the mint and the biscuit in a Mint Viscount. I've told him that I've eaten enough of them to know there's nothing else in there and it's the contact of mint on biscuit that creates that slightly darker line when you bite into it, but am I wrong?!|
|Nicey replies: Well if there is something else in there they don't list it on the ingredients which is illegal. Here is a close up cross sectional picture of a Mint Viscount, clearly there is no 'third' layer. A very small amount of chocolate seepage can be seen in the bottom left at the extreme edge of the mint cream biscuit interface but this no more than about 1-2 mm.
We'll be generous and say that his thinking may well be confused by the effect seen in Marshmallow teacakes where the gelatine based mallow interacts with the biscuit to give a shiny and darker surface when the mallow is peeled off.
|Nancy Bea Miller
||Dear Nicey (and Wifey);|
I loved your book. It was my favorite Christmas present.
If you lived in the U.S. I am sure the title would have been: "Nice Cup of Coffee and a Rush Off" I am a painter who often paints cups of tea, coffee, doughnuts and biscuits (only I call them cookies, being American).
Here is my most recent cup of coffeee painting:
|Nicey replies: Nancy,
Glad to hear you enjoyed the book. Your paintings are very nice too. I suppose if you painted a mug of proper tea and some Jammie Dodgers or Custard Creams it would be a bit like when Monet painted scenes of the Thames, or Turner of the Grand Canal.