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.

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Your e-Mails

Chris Waghorn Afghans Review	Dear Nicey, firstly what a wonderful web site, you have totally made my day in finding you. With reference to Charles Hutchinson's letter about the biscuit he ate in the cadet force. This was the true holly grail of all biscuits and is referred to as an oatmeal block. It was still a component of military rations when I did my training in 79 and could be used as a bargaining item for almost anything. Most of the guys I went through Initial Officer Training with (for the RAF) would come fairly close to selling their souls for one. I once found a few being sold at the Camden Lock market - probably war surplus but who cares. I don't know if they are still included but if they are then look no further, there is nothing better on this planet. Oh and on the subject of Afghans, there is a superb Fagan made by a company called tuckatime which is seriously addictive and much better than the other commercial varieties Regards Chris Waghorn Now living in New Zealand
Jackson Green Afghans Review	Hi Nicey I thought I'd better write in to make sure real afghans didn't get a bad name (us kiwi's are proud of them you know). You are quite right to be dissapointed in the Griffins version, real afghans have a much more substantial and less structurally sound biscut about 8cm diameter. There is a thick dollop of chocolate icing in the center and a walnut perched on top of that. Here in New Zealand you can get passable versions in bakeries and there is an acceptable (although not strictly traditional) version made by Cookie Time. However, for a genuine afghan you really do need to make it yourself. Make sure you have heaps and heaps of coco and cornflakes. Jackson
Kelly Lawless	I thought Keith O'Kane raised a very good point about "sitting down" activities. When looking at your site I do get very excited at the prospect of eating biscuits (though do not experience same feelings about cakes) but was sent into a trance-like state at the mention of toast. I more or less live on toast. I love it. The best type of toast is lightly done with lots of Anchor butter - no cheap, marg rubbish please. Although recently have been enjoying fresh bread, lightly toasted and absolutely smothered with Philadelphia cream cheese. Heavenly. My colleague, Jinty, prefers cheese and crackers. How are crackers classed? Kelly Lawless
	Nicey replies: You are of course right about Anchor butter. I know we make butter in this country but it really seems to taste nicer when its been put in a boat and shipped here all the way from New Zealand. Perhaps we send ours back to them on the return trip, I don't know. We class crackers by simply drawing a little box and putting the word 'Crackers' on it, I refer you to the Venn Diagram.
Ben Mawston Afghans Review	As a Kiwi now resident in Australia, and a keen Afghan maker/consumer, I can assure you that no Aussie I have asked has ever heard of them, so I would claim them as a purely NZ thing. No idea where the name comes from -- I did wonder if they were Victorian, named during a war on the North West Frontier, but the cornflakes would argue for a more recent invention. The Griffin's ones are gravely disappointing. It wouldn't be so bad if they called them Mediocre Milk Chocolate Crunchies or something, but to attach to them the hallowed name of Afghan is approaching sacrilege. But they're the sort of thing that has to be homemade to be any good anyway
David Cahill	Hi You may like to have a look at www.woolworths.co.nz (Woolworths being one of the supermarkets here in NZ) .. You will see that there a currently 5 varieties of Toffee Pop's on the market.. griffins biscuits toffee pop choc 200G  $2.99 griffins biscuits toffee pop snow 190G $3.19 griffins biscuits toffee pops dark 200G $2.99 griffins biscuits toffee pop extreme 190G $3.19  griffins biscuits mint toffee pops 200G  $2.99  Sincerely, David Cahill.
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