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I've been a regular visitor to your site since before you became famous (I googled the word "digestive" during a quiet period at work and up came nicecupoftea... etc) but this is the first time I've been tempted to put finger to keyboard. To get to the point, I feel I must point out that your north/south bun argument doesn't appear to include people from anywhere truly northern and seems to stop at the Humber. As a good Durham lad (and let's face it, I'm a southern softie compared to people from north of the Tyne) I have known all my life that a bun is a plain bread, er, bun - what you southern types might describe as a "bread roll". We do of course have currant buns and iced buns but they are always described as such to stop any confusion.
Just to throw something else into the bun mix so to speak, we proper northerners also have the "stottie cake" which is actually made from bread. Traditionally it was made with the left over dough from making normal bread and was just stuck in the bottom of the oven to bake. This resulted in a flat, round, stodgy, and very tasty loaf which is perfect for putting roast beef in and having with your flask of tea while hiking along Hadrian's Wall.
Unfortunately in recent years the stottie's reputation has been dented by both southerners and large bakery chains who don't understand the bread's heritage and there are many light, fluffy, tasteless "buns" masquerading as stotties even in the heart of Newcastle. I've also heard a lot of people from Manchester saying that stotties are just the same as barm cakes and nothing to get excited about. Well, I'm afraid my north-western friends, that this is because you have eaten one of these fake, bastardised stotties.
Anyway, rant over. Have a good New Year and long may you keep us all up to date on advances in biscuit knowledge.
|Nicey replies: Yes probably best that you got that off your chest so you can face 2006 with a clear head.
||Hello Nicey ,Wifey and the rest of the team.|
I've just come back from a cycling holiday in Oakham, Rutland. I visited the local market while I was there and found a specialist Tea stall. ( Must be because the Oakham School is quite posh!) There were 3 varieties of Earl Grey tea on this stall! I bought some loose tea, a tea caddy and a "Dauerfilter" for making loose tea directly in the cup. Its a permanent filter and is "Auch ideal zum Aufbruhen von kaffee"
I don't remember which variety of Earl grey tea I bought because the stall owner put it directly in my new caddy but it has a very strong scent of bergamot and it quite delicious.
I have been amazed by people far and wide who admit to having seen and enjoyed your site or have read your book.
|Nicey replies: We keep passing through Rutland, and Oakham on our way to and from other places. In fact we tried to find somewhere to camp up there two weeks ago but wound up in Derbyshire. If we had of made it to Rutland we would have been cycling round there too..
Just got back from a splendid bike ride this afternoon with both younger members of staff and Nanny Nicey. All off road in the hills between Saffron Walden and Royston. We took half a home made fruit cake and a flask of tea. We pop two teabags in the flask when we are ready to make the tea, and this works very well indeed.
When we were kids, we spent every Sunday in the summertime at Llangennith beach on the Gower (South Wales). My mothers idea of a picnic was a whole roast chicken, a pressure cooker of potatoes and veg taken straight off the top of the cooker and put into the boot of the car not to be opened until we were ready to eat and an enormous red thermos full of gravy. This would be eaten in the field above the beach obviously for fear of sand. The adults wouldn't actually venture onto the beach at all in fact. There were always warm hard boiled eggs too and angel cake and pink wafers. We had a little camping gaz stove and a kettle for tea. It would take all afternoon to boil. My Gran (bless her) would sit there on her deck chair all day in her Sunday Best Coat and Chapel hat despite the blistering heat (1976 if you're wondering - we might be the wettest place in Britain now but we did have sun once I'm certain).
Ps just eaten a custard (or iced) slice. Is that soggy cream cracker on the bottom? Could they go in the venn diagram between crackers and cakes? Loved the book.
|Nicey replies: Splendid we now have beans, soup and gravy as Thermos contents, but I'm willing to accept weirder ones, porridge perhaps?
As for the bases of Custard slices I had always assumed that this was puff pastry that had been transformed by the immense humidity and pressure exerted by an inch and a quarter of custard, into a strange slighty glassy substance. Perhaps custard slices are a model of some geological processes such as the laying down of sedimentary rocks, or the earth's lithosphere.
Jacob's Orange Club Review
|Dear Nicey and crew|
Talking of family holidays and what might accompany you in your thermos flasks. My lasting memories of travelling to South Wales in the summertime in the 1960s always conjures up the road side stops, when you pulled into the lay-by (alongside a few other folk travelling to the seaside), opened up the boot, and Mum would produce loads of Tupperware boxes, filled with sandwiches, tomatoes, apples, Club biscuits (generally a bit sticky cos they'd melted), etc. We generally had a nice bit of Madeira cake too. It might have been the height of summer, but there was also a thermos or two of soup (one filled with cream of tomato and the other vegetable or minestrone (quite continental for us at the time!)). Grown ups of course had their thermos of tea - we youngsters had blackcurrant cordial. Fantastic!
PS: As I recall, our thermos flasks tended to have some kind of tartan pattern on the outside.
|Nicey replies: Yes our flask icon is intended to show some tartan action. Our new flask as seen in the last newsletter is one of those new fangled brushed metal ones but we do like it none the less. Which reminds me we really should write another newsletter.|