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14/10/2008
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Your Views

Keep your e-mails pouring in, it's good to know that there are lots of you out there with views and opinions.

To help you work out what is what, are now little icons to help you see biscuit related themes. And now you can see at a glance which are the most contested subjects via this graph (requires Flash 6.0 plugin).

Please keep your mails coming in to nicey@nicecupofteaandasitdown.com

If you like, you can use this search thingy to find stuff that matches with any of the icons you pick, or use the fantastic free text search, Yay!
Chocolate Cake Fruit Pink Wafers World of Biscuits The French Cork Hat - Australia Kiwi - Kiwis
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Your e-Mails

Eliot Galton
World of BiscuitsThe French
Nicey replies: I wonder if they ever heard of the Bandit biscuit.

Whilst in France a few weeks ago we gazed upon figures of Mammoths carved into cave walls by Cro Magnon man about 13,000 years ago.


Madeleine Beveridge
World of BiscuitsThe FrenchKettles
Nicey replies: It's difficult to know where to begin but obviously you'll need to give him some Garibaldis.

Katherine Gillieson
World of BiscuitsThe FrenchJaffa cakesCanada
Nicey replies: We are aware of Canada, it is a good source of wheat, a staple ingredient of biscuits.

We are mounting a fact finding mission to France at the end of this month when we hope to secure some of the Lu Jaffa Cake analogues of which you speak.


Andrew Clover
Pink WafersWorld of BiscuitsThe French
Nicey replies: I've mostly seen Abbey Crunch in triple packs with along with ginger nuts and fruit shortcake for 99p in Iceland. Good hunting.

Geoff
ChocolateWorld of BiscuitsThe FrenchJammie DodgerCanada
Nicey replies: Glad we could help out with your biscuit query. The main thing to realise about Nice biscuits is they are vile, regardless of who is responsible for them. Your Wife is wise to distance herself from these biscuits by denying all knowledge of them, and all citizens of Nice would be do well to follow her example.

France is indeed a lovely place, I go there when ever possible to ski and drink tea at altitude. In the summer I like nothing better than to visit the Loire, Charante and VesÚre valleys, where I have any amount of very enjoyable sit downs. French food and wine is fantastic, they've got some outstanding cakes. I work with a bunch of French folks and one French Canadian, all lovely people and many have developed a taste for digestives, Jammy Dodgers and other fine biscuits.

Regrettably, however French biscuits in general are crap. I've had those Petit Ecolier jobs, Milk Chocolate and Caramel Choc, and indeed refer to them in my Biscuit FAQ, they are an attempt to make Petit Beurre palatable by putting a big old lump of chocolate, on top. They nearly succeeded but the Petit Beurre underneath detracted from it. They also had to stack them in some sort of tray insert thing 4 compartments of 3 if I remember correctly.