|Hi can you tell me if there is a shortage of bourbon biscuits as i cant get hold of any in my local shops.please help peter.|
|Nicey replies: Not that we are aware of. Try widening your search area to some not exactly local shops. Also they tend to be on the bottom shelf in big supermarkets.
we were sitting around at work have the age old "what single biscuit would you take to a desert island...?" discussion when we discovered your website.
Very pleased with it - I had a look in the archive but there seems to be quite an important ommission - Jacob's Lemon Puff.
Look forward to seeing it some time soon....
p.s. by the way my "desert island" biscuit would be Custard Creams - any brand.
|Nicey replies: The lemon puff omission is quite deliberate, if you get our book you'll find out why. I think I would take one of those large packs of digestives to a desert Island as they would probably supply the most sustenance, and really taste doesn't enter in to it as just about any biscuit is going to be brilliant under those circumstances.
Its a bit like when the entire NCOTAASD crew stayed in the Travel Inn in Guilford over the summer. We had enough tea in our room but only one pack of complementary Bourbons. So I had to undertake a covert mission to top up our supplies from the maids trolley up the corridor, to the tune of a another three packs. Normally we can take or leave Bourbons, but these proved to be scrumptious.
I was chatting to some of my colleagues about the best way to eat fondant centered biscuits when we discovered that there was a distinctive difference in pronunciation of bourbon depending where you come from in the country. The majority of people pronounced it 'bore bon' whereas only one other colleague and I pronounced it 'bur bon'. Have I been living a lie all these years? Is there a correct pronunciation of the word? I haven't dared show my face at work since, for fear of recrimination.
Any help would be gratefully received
|Nicey replies: bore-bon
As I wandered around Asda the other week and having successfully chosen a number of packets of "traditional" biscuits, I was walking down the freezer aisle, when my eyes were drawn to one of the ice cream cabinets. I was in shock. There amongst the Fabs and Cornettos and Calypo's was what I first thought was a packet of biscuits. "How could anyone be so cruel?, I thought. "Imagine putting a packet of Bourbon Creams into the freezer cabinet. Is nothing sacred?". When I opened the freezer door to rescue the biscuits from their peculiar resting place, I found them to be "ICE CREAM Bourbons". There was also a packet of "ICE CREAM CUSTARD CREAMS". After the initial shock, I pondered my predicament. Should I buy these tasty morsels just to try them, or would they spoil my enjoyment of their original parent biscuits. After much deliberation, I placed the Ice Cream Bourbons into my trolley and proceeded to the checkout. Once home and all the shopping was put away, I decided to try the Ice Cream Bourbon. It is larger than a traditional Bourbon, about two and a half times the size in fact, with a chocolate ice cream filling. Whilst the overall effect was quite pleasant, my nearest and dearest hit the nail on the head when he complained that the biscuit was a bit soft. In short I would say that the Ice Cream/Biscuit combination is not the best way to eat a Bourbon. Give me traditional Bourbons any day.
|Nicey replies: Oh dear its all so undignified like getting your granny up to sing rap numbers.
|Hello, I’ve just had a heated discussion with my workmates about the bourbon biscuit. I believe it is properly called the “Chocolate Bourbon” biscuit. They disagree and say it is only known as the “Bourbon”. Who is right?|
|Nicey replies: Well I would side with your workmates, purely beacause I dislike these extra words that bring nothing to the table. I don't like 'Bourbon Cream' either. We all know what's going on, so does the logical extreme 'Chocolate Bourbon Cream' get us any further than 'Bourbon'. If we were from a strange land and unaware of the Bourbon then even if it were to be called a 'Chocolate Bourbon Cream', we would still say 'What's a Bourbon?'.
Surely the Bourbon is self confident enough not to have to add polite 'Chocolates' and 'Creams' to its name. Derivative biscuits have to do all the running, with descriptive nouns, such as the 'White Bourbon' from Rover selections whose technical name is a 'Dark Vanilla Cream Finger'.