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

Johnny Lothian	Hi Nicey, A very good mate of mine is very logical, precise, and deliberate in his own way. One of his particularly ideosynchratic traits is to stir his cup of tea exactly 25 times. This habit always perplexed me and I asked him today via email why he did this. I thought I would share his reply with you: I don't really stir it exactly 25 times, that's a bit too precise, even for me. It's more about firstly getting the stirring done while the tea is piping hot (ie before adding milk) and then ensuring you get the tea up to as high a rotational velocity as possible. The reason for doing this is because ease of sugar dissolution improves as both temperature and motion increase. The way sugar (a solid) dissolves in tea (a liquid) is by the sugar particles getting into the gaps between the tea particles. As you are aware everything expands as it heats up, however it remains the same mass/weight, therefore it is actually the spaces between the particles which get bigger, not the particles themselves. So the higher the temperature the more chance the sugar particles have of sneaking into these spaces. Similarly, the motion of stirring causes more gaps between the particles to be exposed, thus improving the rate at which the sugar can get into the gaps. The result of course is a more delicious cup of tea which has an even mix of sweetness throughout the tea in the cup (ie no pile of sugar in the bottom of your cup). More information than I expected, but enlightening nonetheless, don't you think?
	Nicey replies: Perhaps you should suggest he gives up sugar, as its obviously making him a bit unhinged in a Howard Hughes sort of way.
Nick Lovibond	Nicey It goes without saying that your web site is wonderful. I would like to own a nice 100ish page biscuit review book for my stylish coffee table. Could you make this possible by Christmas? I think a square book would be nice. photo on one page, review on t'other. A matt laminate cover with its own unique tea ring-stain on the front. Thanks you. Nick
	Nicey replies: I'm on it look here
Daniel Rukstelis Bakers Tennis Biscuits Review	Nicey, Well, regarding why the name tennis for the Bakers Tennis biscuit? Is it because in some countries, the boring game was played against a long, rectangular concrete or brick wall very similar to a squash court without the side walls (ring any bells to a certain shaped biscuit?). And if the tennis ball was wet, it would leave a frilly pattern on the wall exactly like the frilly pattern found on the Bakers' biscuit. Now, it is not at all my intention to remark that the taste of the Bakers Tennis Biscuit reminds my of wet tennis balls and concrete. However, the frilly pattern also can be found on a tie-dyed T-shirt. And we all know the connection of tennis and its fans who wear such clothing. Are they not the very people who sing in the rain at Wimbledon and eat Bakers Tennis Biscuits? Regards, Daniel
Greg Shailes Bourbon Review	Hello Nicey & Wifey, I've been enjoying your site ever since I found it whilst searching for pictures of Bourbon biscuits. "Why?" I hear you cry, well I'll tell you. The company I work for recently decided to name its computers after biscuits, so I was making desktop icons for each one. Your site has been invaluable in providing most of the images I needed - except a jaffa cake. In the end I put a real one through my scanner. Oddly enough, the biscuit-named computers seem to take on the character of the biscuit its named in honour of. For instance, 'BOURBON' is a solid, reliable performer that rarely lets us down, whereas 'JAFFA' seems to be a bit flakey, almost as if its having some kind of identity crisis. 'HOBNOB' is by far the fastest machine, reflecting the speed at which a packet of those rustic comestibles disappears in our office... and 'PINKWAFER'? Well lets just say that as a computer it's about as useful as the proverbial chocolate tea pot. Right-ho anyway now I'm off to crack open another packed of custard creams - our company provides biscuits but you've got to be quick to get a decent share... leave it too late and all you're left with is the inaccurately-names 'nice' biscuits. Greg.
	Nicey replies: That sounds like a very sensible plan. I'm still scarred with the memories of of working at too many places where the computers were named after ancient gods. I think it was something that got drummed into Cambridge graduates years ago. It was a revelation when I found out computers didn't have to named Zeus, Mars etc. I worked at a place a couple of years back where the computers were named after Aunties whose names began with the letter B, so we had Bertha, Betty, and Beryl.
Kathryn Hall	Dear Nicey, It's been a while since we last corresponded, though I have of course been following the site diligently - my congratulations on the continued improvements and all the awards also.   I was intrigued by this week's poll regarding pies and tarts. I voted for the 'it depends what size they are' option, however, being more specific, I believe the depth of the article is really the distinguishing factor.  My Mother makes a fantastic apple tart (made with Armagh Bramley's naturally) it is the size of a dinner plate, but only about a half-inch thick. In contrast, the related items purveyed by a certain Mr Kipling are most definitely apple pies being at least twice as deep (and also noticeably sweeter), albeit a lot smaller. On different note, I am off home for a few days this weekend, so looking forward to stocking up on biscuits, decent chocolate and of course Tayto crisps ! My best compliments to The Wife, as ever. Kathryn Hall, Indiana
	Nicey replies: Kathryn, Good to hear from you again. The Wife's folks are here this week so we have our giant sack of Tayto cheese and onion crisps too.
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