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Your e-Mails

Elizabeth Chow Lincoln Review	Hello Nicey, While my husband and I were shopping for fathers day presents in David Jones (a fairly upmarket department store here in Australia) we saw and bought a packet of "strawberry biscuits". They were in a cardboard packet with a big picture of strawberries on it, but no picture of the biscuits. The ingredients listed strawberry flavour, and the packet said there were four biscuits in the pack. This sounded like rather luxury level biscuits to us, and we were eager to try them. When we opened them, though, we found four (not five) Lincoln biscuits. As far as I know these aren't regularly available here in Aus, but I recognised them from your site which I'd been browsing the day before. Like you say in your review, the most exciting thing about them is the pattern of dots on the top. So what I'm wondering is, are Lincoln biscuits normally strawberry flavoured? Is strawberry flavour one of the standard Lincoln ingredients? Not that it was very noticeable in ours. Anyway, thanks for a very enjoyable website. Cheers, Liz
	Nicey replies: Liz, Whoa, these biscuits are bringing me down. First off, four is a miserably small number isn't it? Typically that's seen as the amount for a small individiually wrapped serving (sorry to use a dodgy transatlantic term), as exemplified by the Oreo or even our own Penguin MIni Splatz. However, there is usually a bunch of said servings in the box not just four biscuits in total. As for the strawberries I think there are some mixed metaphors going on here. Strawberry shortcake is a sandwich of shortcake (sort of as it's an American recipe) with fresh strawberries and cream. Fair enough. Lincoln biscuits are a shortcake biscuit, a fairly dull and unassuming one at that. They wouldn't even dream of getting a cream filling let alone fraternising with Strawberries. As for these biscuits only tasting slightly of strawberry despite there being pictures of them on the box, well that's enough to make your blood boil. I await the emails telling me about Lincoln creams, now I've said that I'm sure there was such a thing.
Mrs Dixon	Here at Warwick towers we like biscuits, but also CEREAL BARS. Some of these have a consistency which goes well with a cup of tea and a sit down, especially at 11am when you've not had any brekky. We were wondering if you have done any NCOTAASD research into cereal bars? Our super-favourites at the moment are the rather expensive EAT NATUARAL bars, some of which even have belgium chocolate on 'em. But we could get a whole packet of custard creams for the price of ONE Eat natural bar and we don't like the pretendo-breakfast cereal cereal bars like rice crispies or weetos.Ohhhhhhh no. What do other people think? Mrs Dixon of Warwick Towers
	Nicey replies: I occasionally mess around with cereal bars when skiing, they can be a useful source of oats at altitude. I like the ones with Apricots in them. I don't need to tell you that its very naughty to miss breakfast, its the most important meal of the day apparently.
Brian Barrett	Dear Mr Nicey, If Monika Duhig lives in Melbourne, she'll find lovely hand-made Eccles cakes, made by a pastrycook from Lancashire, at JT's Bakery, Pinewood Shopping Centre, Mount Waverley. Can't eat 'em meself, now, because of diet restrictions. Greeties, Brian
Monika Duhig	Dear Nicey, Thanks for the great site (and thanks to contributing readers/authors).  As an Aussie living in your wet islands I came to adore the eccles cake and a hot drink, practically anytime, really.  I wanted to know if any Brit company distributes eccles cakes down under - please, somebody......it is too tragic that I and my recently converted sister should be EC free.    Specifically the Lancs company that makes them in Manchester and stacks them in a cellophane wrapping - can't think what the brand is and manufactured in Manchester is probably dodgy but whatever they had in them was utterly addictive (heroin?) but really, any EC of comparable quality will do Ta Monika Duhig
	Nicey replies: Monika, Regrettably I don't think thats a likely scenario. Still maybe somebody knows different. As for the secret ingredient, I think its simply our old friend butter which makes the pastry so tasty.
Gianna Kaye	Hi Nicey! Hope all's well :) On the subject of Iced Tea, I have to say that there is a world of difference between a lukewarm bottle of Lipton's and the Real Thing, which, when drunk on a REALLY hot day, is incredible. The best (and only) way of serving iced tea I discovered when on holiday in San Francisco and at a restaurant called 'Max's'. Order it there and they will bring a teapot of freshly brewing tea to your table (along with the usual sugar), accompanied by a huge glass tumbler filled to the brim with ice (plus extra ice on the side!) and wedges of lemon and lime. The exciting thing is when you get to pour your freshly brewed tea over the ice and watch it melt instantaneously! Add sugar/ lemon/ice as you wish and you have yourself a really great drink! So - all you tea-drinkers out there; In the blistering summer, forget all that Lipton rubbish! Give real iced tea a chance!
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