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Your e-Mails

Paul Cook Botham's Tea, Shah Ginger and Ginger Choc Chip biscuits Review	I suspect the recipe may have been obtained from the late MacTavish AlMacToum whose family were also responsible for the introduction of haggis to Iran in the late 18th Century. The creatures perished unfortunately as their small legs sank into the sand dunes in a way not generally encountered in the Highlands. The biscuits were baked by the cook at Castle MacToum as a celebration of the birth of MacTavish's first son, who bore the family traits of red hair coupled with an Arabic skin tone, hence the name Ginger Shah.
Tim Porter	Dear Nicey, We have been developing a fantastic new biscuit game. The concept is quite simple – you just have to imagine what your biscuit persona might be. My friend Tracy thinks her persona would be a Wagon Wheel – whilst a somewhat ample and rather substantial biscuit it is packed full of delightful sweet gooey things and covered in a layer of rather enticing chocolate! A word of warning though – if the Wagon Wheel, whilst popular with a predominantly male audience,  is too chilled, there is a tendency for the chocolate to flake off onto one’s rather nice shag pile! Whilst I would love my persona to be something as glamorous and extrovert as the wonderful Boaster, delighted upon by housewives around the globe, the reality is probably something more akin to the Lincoln! Nicey – if you were a biscuit what do you think you would be? Tim Porter
	Nicey replies: I would be a Garibaldi, with small gaps in my crust revealing my inner contents of flat currants, oh and the occasional missing corner. How am I doing?
Joanne Fry	Sorry, but this important question has just come up - surely if you put cold milk in tea there is no need to pour out hot tea and replace it with cold tap water? Similarly, why is it that although in posh coffee houses they make coffee with hot milk, no-one ever makes tea with hot milk - why not??
	Nicey replies: All to do with the denaturation point of casein the main protein in milk. By forming complexes with the tannins in the tea the milk protein softens the taste, which is how most of us like our tea. Hot milk doesn't do this as well because the protein is all mashed up. Of course this was the central point to the recent study by the Royal Society of Chemistry on tea making.
Brian Parker	Just a note to follow-up on Hel Moo's mail about pouring tea out and replacing with cold water from the tap. My father has done this all his life, and I've never understood why. In fact, when I've brewed him a cup at home I feel vaguely insulted that my careful infusion of the leaves (well, ok, bag - but it's the thought that counts!) results in 25% being thrown away. He's thankfully never been so extreme as to throw away 50%. Neither has he ever satisfactorily answered me when I've asked him why. Maybe it's subconscious throwback to a pagan ritual, to ensure that the tea is appropriately "monied", ensuring continuing good luck, or riches or whatever. I should add, maybe it's worked - he's 75 and still driving coaches to and from coastal towns (don't worry folks - he takes an annual medical to ensure his capability) - and at least he prefers good caffs to pubs.....
Eileen Foy	Dear Nicey,   Could someone please tell me whatever happened to Thick Tea biscuits?  They sort of looked like Farley's Rusks but not as crispy and had little holes punctured into them.  You could eat them on their own or with real fattening butter.     Eileen, Halifax, West Yorks.
	Nicey replies: I've not seen them for years, I think they fell victim to natural selection, or un-selection in this case. I should add them to the Paleolithic Biscuit section.
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