Keep your e-mails pouring in, it's good to know that there are lots of you out there with views and opinions.
To help you work out what is what, are now little icons to help you see biscuit related themes. And now you can see at a glance which are the most contested subjects via this graph (requires Flash 6.0 plugin).
Please keep your mails coming in to firstname.lastname@example.org
If you like, you can use this search thingy to find stuff that matches with any of the icons you pick, or use the fantastic free text search, Yay!
Been temping for a very nice firm of solicitors who put their staff’s cuppa needs at the heart of the operation. As such they have a seriously good brew station with as fine a mix of teas and coffees as you could imagine. I found a small sachet of Chai and report thusly: if you brew a really weak cup of black tea, dunked a ginger nut for not longer than disintegration, you would still get a better cuppa than the muck I drank. Ugh. Won’t be drinking another one I can tell you!
PS Why isn’t the fig crunch headline news?
|Nicey replies: Don't know why the Fig crisis isn't making the mainstream news. Maybe SKY would go with it if there was some kind of riot as a consequence of Fig Roll shortages. Given the scant coverage of the GingerNut / Morning Coffee crisis of 2006 I don't hold out much hope.|
I stumbled across your website today, and while at first, I really couldn't be bothered looking, I felt this urge of curiosity creep in and thought, oh what the hell, what’s the worst that could happen? I actually quite liked your site, refreshingly amusing and fun to read after a mind bogglingly boring and repetitive day at my desk in work.
I particularly liked your statement to spelling geeks!
As to your tea policy, tad disappointed, tea experts you might be, but please please please, milk first, THEN tea (show some dedication to the cause and pour the water onto a RAISED tea bag (and your fingers while holding the tea bag aloft) or better still, just use leaf tea in a pot and strain it into a cup with milk already in it! Ceramic, before you ask. Canadians have a thing for using tin tea pots - philistines! ;-)
Ok, not I am sounding like a geek (a mad tea geek, I can’t spell for toffee!).
All fun aside, I really liked clicking through your website, it was written with great humor – thank you
Good work, and keep it up!
|Nicey replies: Fighting our corner I think pouring water over a tea bag to rinse the tea from it is definitely errant and slightly dangerous behaviour as tea needs steeping not washing.
Other than that ideological difference we seem to be on good terms and thanks for dropping by.
Please - we need your help asap. We are sitting in the office with lots of different fruit tea options... We went for camomile, honey and vanilla and that has put us slightly over the edge! What is your take on fruit teas - where should we go from here?!
Yours in anticipation
|Nicey replies: Our advice is to stop mucking about and have a proper cup of tea.|
||Enjoyed the website. Brought back some old memories of the biscuits i used to chomp on as a kid. Unfortunately i fear that you have neglected to review the 'lemon puff'. This biscuit was a one-of-a-kind, in so far as it had a distinctive crumbly texture and a lovely lemon tang. Perhaps you could add it to your fine list of biscuity treats. Ta.|
|Nicey replies: Its not a an oversight that the Lemon Puff isn't in our BOTW list. We tried on several occasions to have a go at them but the modern day round Lemon Puff is literally a pale shadow of its former rectangular self. They were a bit on the nasty side basically.|
Iced Gems Review
|I couldn't help but notice some negative feedback on your site re Iced Gems, with particular complaint about their supposed 'undunkability'. I feel I must share my technique for eating Ied Gems, which I admit to having a fondness for. |
The dunker must hold the Iced Gem by the icing and then lower small rich tea type bit into their tea (granted, the mug or cup must be quite full for this to be done, but considering the limited soaking capacity of the rich tea part of an Iced Gem, this should not be a problem). You can then eat the tea-soaked biscuit part of the Gem, leaving yourself with a tasty icing morsel to enjoy - indeed, the inevitable soaking that some of the icing gets from its proximity to the hot liquid when using this method seems to result in more flavour being released from the icing - particularly so in the pink,
purple and white variants.
A word of warning - timing (as with most dunking methods) is of the essence here). Dunk the biscuit part of Iced Gem for too long and the icing part will dissolve and separate from the biscuit, which will end up sunk to the bottom of the mug, growing mushier by the minute.
|Nicey replies: Thank you Gemma,
You have enriched all our lives with your insights.
Perhaps one could spear the little blighters on a sturdy paper clip and go for complete immersion (entirely conjecture on my part).