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Your e-Mails

Chris Bourbon Review	Hi, I have recently discovered your website, and I believe that it may, in fact, be the most impressive site I have come across which caters for the tastes of the biscuit enthusiast. However, I notice in your Bourbon review (dated 5/5/2002), you advocate that the lengh of a bourbon biscuit should form the basis of an SI measurement. This is an extremely good idea in my opinion, and one which might help us to visualise exactly how long things are in a more realistic and mouth-watering manner. However, as an example of its use, you suggest that one might say "that ocean liner is 7.6 kilobourbons long". Now, assuming a bourbon is approximately 7 centimeteres long (I didn't have a bourbon handy at the time of writing this, but after asking consulting 10 different people, we reached the concensus that 7cm would seem to be a reasonable estimate), 7.6 kilobourbons would be somewhere in the region of 532 metres. Considering that the QE2 is 294 metres in lengh, and the Titanic measured 269 metres, this figure would seem to be somewhat unrealistic.I feel that this error goes some way to detracting from the value of other information contained on the site, and in future, I suggest you consider what you write in your reviews far more carefully! cheers! :)
	Nicey replies: Thanks for your concern Chris, but I was in fact thinking of an Ocean going Marmot liner (see the Giant Marmots section for an Ocean going Marmot tanker) which get to about half a kilometer long, depending on how much forage they consume. So I wasn't too far out was I?
Leigh Hackett Plain Chocolate Gingernut Review	Hello. Great site, however I was a disappointed by your review of the Plain Chocolate Ginger Nut. I'm all for innovation, but original Ginger Nuts are hard, unforgiving biscuits, and one of the best dunkers available. Now I love chocolate biscuits, especially the sweet and malty digestive, but chocolate melts in tea and instead of absorbing it, and also tends to take the edge off of sturdy biting biscuits, negating the two main Ginger Nut advantages. I also find the orange and brown combo aesthetically repulsive.
	Nicey replies: Leigh Pushing the envelope of biscuit technology as McVities so often do, is a tricky and technical business, and there are bound to be casualties no matter how hard people try to minimise the risks.
Cheryl Mcaulay Malted Milk Review	hello! recently visiting skegness a friend and i bought 3 packets of cheapo biscuits for a £1 and ive been addicted ever since. i later had a competition on who could eat the most biscuits and i ate a packet and half, beating my mate! then strangely enough i got introduced to this site. looking at the review on the cow biscuits brought back memories. i love those biscuits especially the chocolate coated ones. in fact they are now going on my shopping list.
Bad Bob	Dear Nice Person, Someone sent me a link to your site recently and I was intrested to see the bee biscuit review. I have tried them and like them, though Mr Rooney has certainly picked an obscure one, not many Australians think of them as the quintissential flagship Aussie biscuit. Nonetheless, as I said, they are good. Frenetically enjoyable, even, much like listening to Korsakov's "Flight of the Bumblebee". I'm sure the Russians never had anything like them in 1899 when penned the tune but if they did, I could just see him polishing off a few with a cup of caravan tea before he got cracking. No doubt writing down all those thousands of hemi-semi-demi-quavers, or whatever they are, was a sweaty and exausting business. The combination of energy providing confection and the goodness of honey would have been a perfect fuel. Anyway, thanks for the rigorous biscuit work. Bob
Chris Holdsworth	hello again it's chris holdsworth here. i was just wondering, how do you like your tea? Personally i go for the 'milk, one sugar' variety but some crazy folk like my mam have lemon in their tea and no milk which instantly rules out biscuit dunking (apart from Lemon Thins which would obviously compliment the citrus tea). Others prefer their tea to have a sugar concentration higher than a 6 year old child and spoon in the sugar 'en masse' with 4 and 5 spoon fools being commonplace. My point is: Is there an international standard for tea? Personal preference is fair enough but surely some boffins in Belgium from the EEC or NATO or something have found out the perfect or average level for tea additives. Maybe we should just ignore their advice, rebel, and drink our tea as we like. Although look at the yanks - they drink theirs cold, and sometimes peach flavoured.
	Nicey replies: Tea, Hot, Milk no Sugar, make it so
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