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.

To help you work out what is what, are now little icons to help you see biscuit related themes. And now you can see at a glance which are the most contested subjects via this graph (requires Flash 6.0 plugin).

Please keep your mails coming in to nicey@nicecupofteaandasitdown.com

If you like, you can use this search thingy to find stuff that matches with any of the icons you pick, or use the fantastic free text search, Yay!

Type some key words here to search the feedback section

Your e-Mails

Phil Musselwhite	Hello Nicey and Wifey and younger Members of Staff Thanks for all the sterling work on the site (and, of course, the book). Further to Samantha Carr's earlier message and your response about Biscuit Designers, It's great to see they exist. They always have in my mind at least. I'm an accountant by profession, but used to tell people that I was a biscuit designer on meeting them at parties. It meant that they didn't run away. I used to see how long it took before I was rumbled; usually ages. People wanted to believe that it's possible making a living from such a worthy endeavour. I am glad that I now know it is. Cheers Phil
	Nicey replies: We have heard of blokes using that "I'm a biscuit designer" line more than once, and would offer this simple advice to impressionable young ladies. Unless you are specifically after picking up an accountant, when a bloke at a party tells you he is a biscuit designer ask to see his schematics and designs for new biscuits. If he makes a sketch of a jammy dodger on the back of a fag packet consider how much you want a relationship with somebody who is almost certainly better at sums than you are.
Alexandra Jenks	Dear Nicey, My brother in law used to drink mugs of custard (laced with several sugars) as you or I would drink a cup of tea. I am the only person around who finds this habit absolutely stomach churningly disgusting. He who shall remain nameless used to drink these gooey cups of custard about 7 times a day, made from Birds Instant Custard and hot water... In response to one of your other emails, when I was kid I also liked to eat raw Angel Delight Trifle Sponges Nesquick Jelly Cubes Vegetable Stock Powder...very salty if I remember! Anyway I'm now off to eat the raw contents of my store cupboard. mmmm Alex
	Nicey replies: Yes we have received quite a few emails from people now owning up to drinking dilute instant custard. Perhaps vending machines should switch from soup to custard.
Keith O'Kane	Dear Nicey and the Wife, We have a vending machine in our office which dispenses a beverage described simply as “soup” with no indication of the flavour. This morning, curiosity got the better of me and I found myself pressing the appropriate buttons for said beverage. The liquid provided had a frothy top, similar to a whipped coffee. Once this melted away, the actual contents of the cup looked and tasted like vending machine tea with added salt for flavour and some green herby flakes sprinkled on top for a pleasing visual effect. It was not possible to determine the intended flavour. All I can say for certain is that it wasn’t tomato, this judgement being based on colour alone. The real treat was the multi-coloured slurry at the bottom of the cup which was reminiscent of a particularly traumatic dunking incident. In future, I will be sticking to the coffee shop downstairs. Regards, Keith O'Kane
	Nicey replies: Given how many people you see not drinking the soup you have to wonder how long that stuff has been sitting there.
Chris Rayment	Dear Nicey and co, Me and m’colleagues have been discussing custard, and have, rightly I believe, come to the conclusion that a drop in sales of ‘proper custard’ is indicative of a drop in the production of ‘proper’ i.e. homemade, trifle. So disturbed are we that we are now bent on the definition of what a 60s, retro, Christmas Day tea, after the turkey sandwiches trifle consists of. There is much dispute over the inclusion of jelly, and the type of fruit and cake to use, but we are all agreed that ‘proper custard’ and 100s and 1000s which dissolve to give a rainbow effect to the topping are essentials, as is the moulded glass bowl bought at Woolworths. We’re thinking of having a ‘trifle challenge’ in aid of charity – as one of the judges I’d appreciate your (and Nanny Nicey’s) thoughts on the matter. Yours, a trifle excitedly (‘scuse the pun)
	Nicey replies: As you know Chris I'm not one for recipes but here is my trifle construction plan. In a measuring jug microwave one strawberry jelly in with a few tablespoons of water till its melted. Add a tin of strawberries in light syrup a hefty slug of cream sherry and make the whole lot up to a pint with cold water. Bung it in the trifle bowl and allow it to set. Take one pack of trifle sponges (you can use other sponges if you like but trifle sponges are best) and arrange them on top and douse them with a bit more sherry. Next cover in a pint of proper custard (not carton, not tub, not instant made with water, proper Birds custard made with milk), and allow to cool. After it has chilled in the fridge, whip up a pot of whipping cream and spread it on top. Then just before serving deploy hundreds and thousands or grate over some dark chocolate shavings.
Geoff Schofield	Wax cartons of custard... an essential camping all rounder. On muesli for breakfast, with ginger cake for dinner, on dried fruit for tea, and as a good solid drink any time of the day...
	<< Previous | More >>