Your Views

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Your e-Mails

Adrian Clarke	Hi Nicey, Having tried these new fangled Jaffa Cakes in both the Limey and Blackcurrant flavours I have to vote that I’m all for innovation. Not so keen on the Blackcurrant ones as I found the flavour a little over powering, especially when hogging down a whole packet. The lime (are they lemon and lime?) possibly needed to be a tad sharper but this is only my ‘umble opinion. Do you think there is any chance of a custard or even sausage flavour Jaffa?
	Nicey replies: We may have to wait a while for the sausage ones, or Tandoori for that matter. Custard could be made to work but I would suspect you would need a quite a large smashing custardy bit in the middle for it to be effective. Much as it pains me to say the French could probably pull this off using the Pims technology.
Hannah Brooks	Hi (again) Further to the discovery of a giant bourbon the other week, my friend Ben unearthed this slightly less successful attempt at a giant jaffa cake. The ideas are sound, but then she goes and ruins it all with needless vegetarianism... cheers Hannah
	Nicey replies: Actually the whole thing looks like a disaster despite its vegan credentials, but top marks to her for even bothering and taking photos of it and making a web page and so on.
Becky and Jess Redman Malted Milk Review	Dear Nicey, My sister and I made quite a discovery recently, and you were the first person we thought of to share our biscuit breakthrough with. We went to Sainsbury's the other day and fancied some biscuits, and being poor students we bought a bargain triple pack of Sainsbury's own brand golden crunch creams, bourbons and malted milks for 99p. Lovely. When the time came for a nice cup of tea and a sit down, we opened our malted milks and found something amazing: it was a cow-cow patterned biscuit (interestingly, Jess says the single packs of Sainsbury's malted milks were cow-churn patterned - what this means I don't know), but a mirror image! You can see in the attached picture, the cow in the foreground is on the right. Now, I'm not sure if you've been made aware of the existence of these mirror-image malted milks since the publication of your (brilliant) book, in which you lament the fact that a 3D biscuit cow can never be created, but if not let me be the first to tell you that it can indeed be done! And we plan to buy some more 'normal' malted milks and create such a beast at the next opportunity. Has anyone else seen these wonderful mirror image cows? Becky and Jess Redman
	Nicey replies: Becky, Yes indeed that is thrilling news. At first glance your biscuit does seem to be the mirror image of the big cow little cow biscuit in our archive. There is a slight difference in the configuration of the tails and udders which might cause issues. Let it not be said that we don't live in exciting times. Actually some other people did notice this but your picture is much better! So hoorah for you. I may be persuded to send an exclusive NCOTAASD mug for the best 3D malted milk cow presented to us in the next week or so, probably.
Kechil Kirkham Bakers Tennis Biscuits Review	Dear Mr Nicey Well I am surprised that someone travelling from South Africa, home of the “rusk” or “beskuit” can possibly find anything in the universe better for dunking. I refer to Nick, featured on your website. An airplane biscotti really can’t do justice to the wonders of the South African rusk. It’s what keeps me here in Cape Town. You can hoover up an entire mug of tea with only three rusks. In their favour, they’re huge, make lots of mess, get up your nose, and can only be tackled by those without moustaches, which ought to keep the dead hamster population down in this neck of the woods. Kechil
	Nicey replies: Kechil, Thank you for that contrived excuse to go on about South African rusks. Actually there is a shop near to NCOTAASD HQ which is a well known SA food stockist and has rusks as well as Romany Creams and Tennis Biscuits.
Elizabeth Cooper	Dear Nicey and Wifey, writing on behalf of the worlds most Northerly custard appreciation society (Longyearbyen, Svalbard (Norway) 78 degrees North), I'd just like to say well done for promoting the year of custard! At work we have all been very concerned with grant applications for next year's 'International Polar Year' (IPY) but at home we have been busy making and eating custard as our contribution to this year's YoC. Not an easy feat given that supplies of custard powder have to be flown in and milk is often unavailable in the shop for weeks at a time! Yum yum, think I might sneak off home early and devour lashings of the stuff... Lis Cooper, custard lover in exile
	Nicey replies: Hello Lis, What a lovely part of the world, your webcam makes it look particularly inviting. Glad to hear you are having plenty of hot puddings at such high latitudes that seems very sensible.
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