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Your e-Mails

Patrick Rooney Marie Review	Hi Nicey, Thought I'd just drop you a note to tell you about a great little bikkie annecdote that I was recently told by a work collegue. We were all sitting down to cups of tea instead of the usual formal team meeting. I had read the Rich Tea review and it got me thinking about how I used to like them when I was a small tacker - the Australian ones have raisins in them - so I'd dashed down to Clancy's and bought a packet. Unfortunately the old nostagia thing caught me out again - they were very dissapointing - my suspicions should have been raised by the $1.62 price tag. I subsequently had the humiliating experience of failing to peddle them around the office for free. Anyway, though I know that story is riveting enough but it wasn't the one I was going to mention. We didn't end up getting much work done but we were having a broad back-to-basics type discussion about some very in-depth topics including some stuff along the lines of "how much do people really like biscuits and who are they". One of my team mates is from Bangladesh and while she was saying that she can't really get too fired up about any kind of bikkie - even chocolatey ones aparently - she claims that her husband is quite the opposite and will readily eat several packets at a sitting. He likes to recall times in his late teenage years when his passion for Marie biscuits led him to cycle to India once a week (aparently Maries are unavailable in Bangladesh). Even though the border between the countries might have been a matter of only 10 ks or so, I still think the story is a terrific little heart warmer about grass-roots biscuit committment. Although, aparently the said husband doesn't bother much with Maries these days, even though they are available here, the dazzling array of contemporary Australian sit-down fare eclipses those younger days. Regards Patrick PS: Thanks for the recent work, it's all nice.
Brian Barratt	Helloagain Nicey,   Good tea, methinks, is like fine wine (not that I can drink that nowadays): it should be served as is, so that one can savour its subtleties. OK, if it's a plain brown wrapper sort of tea, a wee dram of milk might even improve it. In the olden days, I used to add a drop of evaporated milk for a nice flavour. But milk with pure Ceylon, or Assam, Darjeeling, Russian Caravan, Scottish Breakfast, Irish Breakfast, ye gods, that's not NICE! I was once given a cup of Earl Grey with milk in it. It tasted a bit like shaving cream. And I do know what shaving cream tastes like. I once brushed my teeth with it. Not a practice I would reccomend.   Brian
	Nicey replies: Hi Brian, We drink our tea with a dash of milk, too much and our very hard water creates a mad sort brown film which slides around the sides of the mug in a fairly off putting way.
Rhandolph Stearman	Hello, We are three Temps having our last day together at a car rental admin office and are all fans of your site. We are having a special tea and biscuits sit down this afternoon. I said we should all vote for what biscuits we should have (2 packets). Only choc chip cookies came up as a common vote, all the rest were different so I shall abuse my power as the one going to the shop to choose the second packet. Anyway one thing we have not come across on your site is the hot topic of tea making. Mike says put the milk in last I say put it in before the hot water. Scientifically I know the tea will brew more if hotter (i.e. water before milk) but tea making is an art as well as a science and I prefer the texture of tea made milk first. Any official Nicecupofteaandasitdown view on the subject?
	Nicey replies: We make our tea milk last, however that is our preference. Tea is such a personal matter that we wouldn't be as bold as to say which is the correct way of making it and drinking it. However, George Orwell had no such compunctions a wrote a definitive essay on how to make and drink tea. This was in the days prior to mugs and tea-bags, both of which I think he would have disapproved of.
James Fussell Tunnocks Wafer Review	Nicey,   I love Tunnocks wafers but never seem to buy them.  I also know of no-one who buys them.  If 4 million are sold every week then who the hell is buying them?  Maybe manufacturers of budget washing powders are buying them in bulk and adding them to their powder in order to give poor kids the smell we all know and hate.....just a thought.   Jim.
	Nicey replies: Well spotted Jim. We wondered about this very paradox previously, and assumed that it was the Scottish themselves, of which there are over 5,000,000. So they would be able to take of them all if they only ate one each a week. Maybe somebody Scottish could provide estimates of how many Tunnocks wafers and by what proportion of the population are eaten. We could the do the sums and estimate how much of their weekly production they send down south. It has also been pointed out that the Scottish apparently enjoy a higher standard of health care, maybe this helps certain individuals cope with massive intakes of Tunnocks wafers, who may responsible for mopping up hundreds of thousands of them. We don't know this is pure speculation.
Alan (Fred) Pipes	Hi Nicey Glad you enjoyed your Welsh mini-break -- did you get to sample any laver bread? Talking of which, I must throw my hat into the ring vis-a-vis Soreen Malt Loaf -- there is only one 'tea bread' -- don't accept a substitute. Despite abandoning their waxed paper wrapper yonks ago, Soreen is still the best! And even better toasted with a knob of butter (none of this new-fangled Benecol rubbish)!!! All this talk of antiques led me to delve into several of my semi-active tea caddies and re-examine my tea spoons, two of which I have photographed for your edification. Fred
	Nicey replies: (Fred), Thanks for that fantastic picture of tea caddy spoons. Malt loaf is splendid stuff indeed, there was a two for one offer on Soreen Malt loaves in Iceland last year which resulted in a great many of them being scoffed. It also gave us the freedom to experiment with cutting them length ways. Didn't sample any laver bread, not near enough to the coast. Llanelli market is the place for that sort of seaweed technology.
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