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Nicky Bramley Ginger Nut Review	Nicey, Wifey, YMOS, Two trips down memory lane after reading your site this morning: Hiromi Miura's description of her biscuit-cake brought wonderful memories flooding back of my early courting days 25 years ago, when my Geordie boyfriend's mother used to make a very similar concoction out of ginger biscuits and a powdered fake whipping cream that you added to milk - neither I nor my Geordie (now) husband can remember the name of the weird stuff that encased the ginger biscuits. My (now) mother-in-law's other two puddings were arctic roll with evaporated milk, and tinned fruit salad with the very same evaporated milk. Culinary madness. More nostalgia when I saw that you'd made welsh cakes. As my mother is Welsh I know that one welsh cake is never enough, and they definitely taste better with a big slather of butter on top, so I fear for your diet … If you ever need help to finish off a big pile of just-off-the-griddle welsh cakes, I'd be very happy to oblige. Nicky
	Nicey replies: Morning Nicky, I think the stuff was called Instant Whip, which must have harnessed the same sort of alchemy as Angel Delight to turn base cold milk into puddings, using nothing more than a whisk. We shouldn't forget Sue's original message that prompted all this Welsh cake making.
Trina Fitzalan-Howard Ginger Nut Review	Hi Nicey The Ginger Nut cake is a well-scoffed family favourite for 'special' occasions so not seen as often as wished. May I add it can be made with any form of alcohol - the sherry option being probably the best balance between budget and gluttony (dunk a ginger nut in whisky and see what I mean! Um-ummm) Additionally, ginger nuts make a smashing base to a crunchy lemon meringue pie, in place of stodgy pastry. Arh, ginger nuts - the biscuit that keeps on giving. You don't see your hobnobs doing this much work, do you? Trina
Sue Northcott Ginger Nut Review	Morning Nicey, To put Steve out of his misery I sent you the Ginger Nut Cake instructions a while ago. So glad someone else remembers this. Sue Northcott
	Nicey replies: So you did Sue, I had the feeling this wasn't entirely unknown to me.
Steve Coffey Ginger Nut Review	Dear Nicey & Wifey, I have to admit to having dropped out of the biscuit game for a number of years due mainly to an expanding waistline and the paucy of decent produce now I'm resident in Australia. I do however seem to remember the ginger nut as THE dunking biscuit of all time, in fact it was the only safe way to eat it when I was growing up. We had a family receipe that involved soaking a packet of ginger nuts in an orange juice and alcohol mixture and covering in a kind of thick creamy icing that caused the biscuits to soften and it was served as a dessert. Unfortunately this has long been lost and I'd love to re-acquainted with it if any of your readers are familiar with something similar. I have to say I really enjoyed your comments on the Abbey Crunch as they were one of my favourites and although we can get imported Hobnobs over here they just not the as good as I remember the Abbey Crunch to be. My all time favourite was the Bourbon. One very good thing discovered over here is a brew by the name of Dilmah which makes an excellent cuppa. I hope it has made it over to Blighty as it really is top stuff. Perhaps you could add a section of favourite teas to the tea page and include it. Yours Steve Coffey
	Nicey replies: Long time NCOTAASD contributor Brian Barrett has long championed that Dilmah tea, which I think is available in the UK too.
Liz Gray Ginger Nut Review	Dear Nicey and Wifey First of all let me say how much I enjoyed the book. Your analysis was trenchant, your observations acute, but above all the whole experience was vastly comforting. I have just one question: in your section on ginger nuts you do not mention one aspect which to me has been very obvious - namely, that over the years, the "crunch levels", as I'm told they in the trade call them, have been drastically lowered. When I was a child you could nearly break a tooth on a ginger nut, whereas nowadays they bite quite easily. My theory is that they are worried about people suing for dentists' bills. What do you think? Also, when in Rome recently I ordered some tea with milk and was brought some mint tea with hot milk added! Incidentally I think everyone should stop slagging off Earl Grey. If you find it too weak by itself it makes a lovely cuppa mixed with ordinary at a ratio of about 1:4. Yours Liz Gray PS Why doesn't wifey say very much?
	Nicey replies: Liz, Yes you may indeed have a point there, although I think the status quo has remained static for some time now on that front. Certainly I recall that many own many supermarket own label gingernuts were much much harder that McVities. Today they are simply a bit harder. I don't think those who avoid Earl Grey are objecting to it's strength, rather, its bergamot oil. Trust me Wifey says loads, but not always on this website.
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