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Graham cracker Review
I just finished reading your Graham cracker page. Add me to the list of Americans who had no idea what a Digestive was [until I read about it on your web site] but had known about Graham crackers for well over half a century. Graham crackers were a staple of my youthful diet and a treat through middle years and into my 'rusty' years. They are also a staple for my grand kids. They are the ever-ready between meal snack which keeps little ones quiet.
Graham crackers come in a couple varieties that I know of. Plain, as pictured on your web page, and with a cinnamon-sugar topping on one side. I personally prefer the cinnamon-sugar ones. I have not seen the apple and chocolate ones you mention... but I have never looked for them either.
Graham crackers are one of the three ingredients of Smores, or S'mores. Smores is a contraction of the words some more, as in I want s-more. Smores are almost a 'necessity' while sitting around the evening campfire when camping.
Do a web search for more Smores web pages.
While the photo [on your web page] of the Nabisco Grahams box shows jam on a Graham cracker, I do not recall ever seeing anyone eating that combination.
Graham crackers make a good topping when squished in the hand and sprinkled over a bowl of ice cream. They add a nice random crunchiness to the ice cream and a flavor contrast of grain to milk product.
My favorite topping for Graham crackers is about an equal mix of peanut butter and honey. A small round bottom tea cup or coffee cup makes a nice mixing container. I take a few knife fulls of peanut butter and scrape it into the cup by dragging the knife blade across the cup lip. Alternately, you can put a spoon full in the cup, but then you wind up using your finger to scrape the peanut butter out of the spoon, and then the spoon to scrape off your finger. Once the peanut butter is in the cup, I add honey using my eyeball to 'measure' when there is about an equal amount of peanut butter and honey. Then stir it with the knife until it is well blended. You can then add more of either ingredient to suit your taste, or make the consistency spreadable. Once mixed, it is spread atop a Graham cracker. I usually have milk with it, but tea or coffee would do as well... depending on your personal preference. Smooth peanut butter works better for spreading. No peanut pieces for the spreading knife to bounce over. But crunchy peanut butter will work too... if you like the spread layer thicker.
Both my kids and grand kids like to dunk Graham crackers in a glass of milk or a cup of hot chocolate.
I followed a link from Andy Edward's Music web site to visit your web site.
Curiosity question: What kind of tea do you Brits prefer? Unless I am mistaken, if one orders 'tea' at a restaurant here in the US, you will get black pekoe as the 'standard tea'. However many places now bring a bread basket style container with an assortment to choose from. Just curious if you ordered a 'cup of tea', what kind it would be. Is there a 'standard tea' which is usually served in the UK?
Spokane Washington USA
|Nicey replies: Hi Leo,
Thanks for that very informative mail about Graham Crackers. We had smores explained to us the other evening by an American girl, whilst we were down in London for the evening. We repaid her kindness by forcing her to eat a several things she had never encountered before including Jaffa Cakes and Tunnocks Wafers. She seemed to enjoy it although she couldn't finish the Tunnocks so I made her wrap it up again and pop it in her bag so she could have it in the morning.
As to what tea we drink, well that really comes down to brands, but you are essentially right about it being standard tea. All the leading everyday teas are blends of various black teas from India, Sri Lanka and Kenya. These are carefully blended to give each brand its own particular taste, although they are all broadly similar. The leading brands are Tetley, PG Tips, TyPhoo, Yorkshire Tea and so forth. The supermarket chains also have their own blends with Sainsbury's and the Coop both being highly regarded. As you probably know all our teas are designed for drinking with milk. I suppose that if you mixed up some Celyon, Assam and Kenyan teas in the right proportions you could create something fairly close to any of our well known brands. The trick is to blend the tea to suit the water. It was common to ship water from Manchester to the tea plantations in India so the tea could be blended correctly before it ever left there.
If you ever visit the UK you simply just have to ask for 'tea' and that's what you'll get. A couple of Digestives wouldn't go a miss either.
||I actually one of these people who thinks quite a lot about the designs of things and it constantly amazes me how bad kettles and teapots can be. As far as kettles go, we've seen ones where the vents let the stream out onto your hand and ones which tend to slurp hot water everywhere when you pour from them. Teapots seem equally poorly designed most of the time, it's all style over function. Most of them are either far too small or have a spout that either dribbles horribly or is so narrow that if the teapot is full, you can't pour the tea without it coming out of the lid first.|
The best designed kettle I've come across is the Tefal Vitesse 1.7L. The flat element means no scale, it boils in about 1/2 the time of most kettles and it doesn't dribble at all. It has a simple auto-switch off feature when you lift it from the base and doesn't take ages to slot it back onto the connection. Quite simply 10/10 for proper functional design.
As for teapots, we currently have a £3.99 one from Woolworths (although whilst is doesn't drip, it slurps tea everywhere if you swish it around). We are still on the look out for a good teapot though.
So, I guess what I'm saying is, why not have a league table of best/worst teapots and/or kettles. Let people submit reviews and rate them. Maybe that way I'd eventually find a teapot that isn't naff!
Great site, keep up the good work!
|Nicey replies: David,
I expect you're right. Of course a really well designed website would probably have a kettle/teapot voting and rating engine with dynamic kettle point allocation. Alas on ours you just have to trawl through stacks of seemingly random emails from people banging on about what they like and don't like. In fact you'll probably need two cuppas just to get through it all, and 3 or 4 biccys. Still, at least there is a kettle icon, we didn't even have one of those until recently.
Still come the new year maybe we'll kick off "Functional teapot" month.
||Just looking at your Jammie Dodgers poll, the “bring back the old ones” is winning hands down. But which ‘old ones’? The product has gone through several Doctor Who-style regenerations, of which the most radical was turning the bottom biscuit up-side down (or right-way up depending how you look at it). Up until the early 1980’s, the base biscuit was presented with the flat ‘underside’ facing up, so that the overall profile was a pleasing oval nature. A bit like the classic flying saucer shape. Then the jam was changed from a hard viscous dollop to a softer, more user-friendly variety. However, this made them much more difficult to make as the softer jam didn’t set so quickly and tended to run off the flat surface of the biscuit in a messy non-user-friendly way. The solution was to flip the base biscuit over and mould the top surface so that it had a shallow bowl, guarded by a ring of decorative but unseen embossings. This meant that the pleasing oval profile was no longer achievable, but at least the consumer got a nice soft jam that didn’t leave a sticky trail between teeth and biscuit. The designs on the top biscuit (a variety of cut-out shapes including a celtic cross) were also dropped in favour of a having a heart-shaped hole on every biscuit.|
||Hello Nicey, wifey, and the junior staff members.|
I'm having a bit of a mare with my kettle as it goes... can't remember what make it is, a new one c. 4 months old, chrome look, round base... but it's got a nasty habit of not turning itself off when filled to just below (or above) the fill line... it overflows into the stand which is pretty dangerous in itself and proceeds to turn my kitchen into something resembling a Finnish sauna... Needless to say, it will be replaced in the very near future!
Keep up the thirst-quenching work...
|Nicey replies: Thats all wrong isn't it.|
Excellent piece of research by POST CTI Technical Support Team into supermarket doughnuts, but what about the poor independent baker, struggling in high streets abandoned for "retail parks" by larger firms?
The best doughnuts in the world (according to a scientific survey of one person, me) come from Beaney's bakery under the railway arches in Strood, Kent. On the other hand, a bakery that shall remain nameless (by the bus station in Rotherham) had no jam doughnuts at all. What's that all about? Call yourself a baker's?
Is there a public transport and bakeries theme developing here? Oh dear, rambling now