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

Benjamin Smith	Nicey, Today I have eaten a Marks and Spencer Eccles cake. Let's just say that from now on other Eccles cakes aren't even in Eccles, they're out near Withenshaw or somewhere, or possibly outside of Lancashire altogether. Impressed of Sheffield.
	Nicey replies: Hoorah! I introduced the younger members of staff to Treacle Tarts over the weekend, through the medium of an Asda instore bakery twin pack. They displayed impressive signs of a sugar rush, and spontaneously invented several new words as they sat there gibbering a bit.
Gary Hearne	Dear Nicey, It does seem rather a shame that the poor Hovis biscuit languishes in so many otherwise empty biscuit selection boxes, all through a lack of understanding of their true purpose. Hovis, and indeed, other plain digestive biscuits, are the perfect accompaniment to strong blue cheeses. A fan of blue cheese myself, I have often found some of the stronger examples, particulary the more powerful Stiltons, so simply be too salty and sharp for my palate. However, when accompanied by a Hovis biscuit, the slight sweetness taakes some of the salty edge off the cheese, leaving the lovely underlying blue veined flavour to come through. Perhaps more could be made of the Hovis biscuit's potential educational properties, allowing the uninitiated or blue veined phobic to experience the subtle pleasures of cheesy mould without having to deal with the harshness of some of the stronger varieties.
	Nicey replies: We have created a new cheese icon as this debate looks set to rage on and on for a day or so, perhaps.
Kathy Sadler Thin Arrowroot Review	Hi Nicey, On the subject of Rich Tea Fingers, I should like to mention the idea of Biscuit As Medicine. I suffer from migraines and when I get one, I can't bear the thought of eating. That is with the exception of the Rich Tea Finger. The trick is to nibble the whole biscuit at once resulting in a mouthful of crumbs (a favoured technique of mine especially with Digestives and Abernethys). Somehow this produces a foodstuff that is both palatable and non-nausea-inducing, and I usually feel better after eating a few with a couple of sips of tea. For this reason, in our household Rich Tea Fingers are known as "poorly biscuits" and there is usually an unopened packet in stock, "just in case". I was once struck down with a migraine whilst holidaying alone in Paris. Having no companion to send out for aid, and not knowing where else to go in the city, I walked like a zombie for several miles to Marks and Spencers, where my treasured medicine was purchased for a small fortune. It was worth every painful step and every centime as I felt almost instantly better upon opening that packet of Rich Tea Fingers! The Round Rich Tea simply doesn't work. I don't think the taste or texture is as good, and the shape of the finger is better for nibbling. My Granny used to speak of the medicinal properties of the Arrowroot (your site has touched on this already), but for me it's the Rich Tea Finger ever time. Sainsbury's for preference. Hurrah!
	Nicey replies: I think your tale of Rich Tea fingers touches on the paranormal.
Mike Lewis Tunnocks Tea Cake Review	Having recently tried a packet of these, in memory of my 60s childhood, I was prompted to search the internet for Tunnocks web site so I could complain. Instead, up popped your July review of their teacake. In it you comment on the consistency of the filling. It's quite revolting and not at all like the proper teacakes we used tt get in the 60s. I note that you mention there are other brands, I'd be interested to know of any sources. And while I'm on the subject of biccys, what happened to "Caramel Wafers by Grey Dunn"? They were great, again I tried a packet of what were claimed to be these by our old friends Tunnocks. What a bland disappointment. Chocolate covered for a start, which they shouldn't be, overpowering any flavour they had left in the anaemic wafer and thin coating of a caramel substitutel.... Nice Site, best wishes Mike Lewis
	Nicey replies: Mike, as we pointed out in the review the Tunnocks marshmallow is unlike any other tea cake so just buy a different brand, try Burtons or Lees, you should find them right alongside the Tunnocks on the supermarket shelf. Tunnocks named their wafer 'Tunnock's real milk chocolate caramel wafer biscuit', pretty explicit I think you'll agree, so its a bit unfair to throw accusations of wrongness at them. They are what they are, and the caramel is quite genuine. As for your Grey Dunn Wafers I have not heard of them, not even from my 60's childhood. Perhaps some of our older readers can shed some more light on these.
Katherine Gillieson	Dear Nicey, I have been enjoying the biscuit reviews and letters on your site for a few months now and have noticed many references to Australia, New Zealand, and "America" (the United States, we call it) -- is there no interest in your site from Canada? I, like many other Canadians, love a good cup of tea (or coffee, I admit) and a biscuit. Thus I am pointing you to this untapped biscuit-exploring opportunity. Here are a couple of Canadian biccie facts, based on my experience, of course: - even though we generally call them cookies, the word 'biscuit' is printed on every package anyway because that is the french word for cookie. Thus, we respond positively to both terms. - for some reason you can buy Rich Tea biscuits in Canada but not in the States. Sadly, I have heard of Canadian expats stocking up on these (along with particular chocolate bars, etc. that you can't get south of the border) when home for the holidays. argh. ok, that's all for now, I should get back to work anyway. One last thought: I do enjoy the french "Lu" biscuits -- have you thought of testing Jaffa and Lu's Pims (orange flavour of course) head to head? This would be quite a contest. Yours, Katherine G.
	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.
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