Your Views

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Your e-Mails

Benjamin Smith Jacob's Mikado Review	Nicey, Your review of the Jacob's Mikado is both exotic and illuminating. I cannot supress the thought however that the biscuit itself resembles a prop from a 1960's episode of Star Trek. ben
Brian Barratt	Dear Mr Nicey   As a tea-drinker for over 60 years, I would ask Nick Keegan if he also adds sugar and milk to his beer or wine.   When young students visit me for tuition, I permit them to add sugar and milk to their tea, if they wish. On the other hand, I offer them a choice from about 12 different types of tea and gently suggest that if they wish to relish it and learn about tea drinking, they must treat it like wine and savour it as the gods in their wisdom intended. (Alas, there is no soma in my kitchen cupboard.)   Why ruin the subtle nose and flavour of Assam, Darjeeling, Russian Caravan, Royal Ceylon, English Breakfast, Irish Breakfast, Scottish Breakfast, Traditional Afternoon, Lady Grey, et al, not to mention the wide range of subtle Chinese teas available to us? Milk and sugar with jasmine? My Chinese students and their parents would be insulted.   As for adding milk to Earl Grey, well, why not just buy a tin of paint, water it down, and drink it? The result would be the same.   Oh well, never mind. These youngsters will learn, one day.
Kathryn Hall Jacob's Mikado Review	Dear Nicey, My congratulations to The Wife on her successful Irish quest. Well done! I was delighted to hear that the Mikado is alive and well and living up to its former identity, especially since so few things apparently do these days. Your excellent technical review was very fair, I thought, and it does (thankfully) still appear that the whole is rather more that the sum of its parts -  the entire 'ensemble' making such a good impression on the tasters. I do understand you have objections to coconut, however, have you any plans to complete the set (per the infamous 'ditty') and review Jacob's Coconut Creams too? Yours ever with gratitude, Kathryn Hall, Indiana. (PS - I am still weeping gently at the thought of The Wife's real Tandragee Tayto's)
	Nicey replies: Kathryn, You have obviously been waiting for this review, glad you liked it. We would never shy away from reviewing some of the more challenging biscuits, but I wouldn't hold out too long if you want to see a lemon puff or pink wafer review.
Gordon H Wright	This may seem like a ludecrous and weird e-mail but this is a serious problem that I'm hoping you will be able to help me overcome.   I work for a local government office in Scotland and the staff are currently engaged in an argument (war) about the pronounciation of bourbon, as in the biscuits.   We have 4 versions of pronounciation, please can you advise which would be correct   1) B-our-bon 2)B-oor-bon 3)B-ore-bon 4)B-ur-bon   Personally I beleive number 3 to be correct, is this the case?   Many Thanks
	Nicey replies: You'll be pleased, no doubt, to hear that I'm with you on 3.
James Boley	Dear Nicey, What is your position on Cheddars and Mini Cheddars. Technically, aren't they biscuits? Obviously I'm not advocating dipping them into a cup of tea, but they ARE round and crunchy, which doesn't necessarily guarantee qualification as a biscuit, but maybe I'm missing the point. The big question is, do biscuits need to be sweet? I am having trouble sleeping because of this issue at the moment. James
	Nicey replies: James, The Cheddar and Mini Cheddar are of course cheese flavoured crackers. They do accompany fig rolls quite well and there is no shame in your consumption of them.
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