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

Margret Spencer Custard Cream Review	Hello, Nicey: I ran across your site today while looking for a way to buy Hobnobs over the Internet - WOW, what a tremendous amount of work you've put in! It's great, thanks. I have sort of a "dumb American" question for you, so please be patient. (I have a slew of English cousins, but most don't have email.) Are "custard creams" the same thing as the "custard tarts" that the character Lionel loved in the TV series "As Time Goes By"? Or is a custard tart more like a small pie crust with a softer/more liquid custard center, as its name might indicate? I've always wondered. Thanks much. Margaret
	Nicey replies: This Lionel chap has been mentioned to me before, but I've never seen that programme in the UK. Anyhow you are right, a Custard tart is an individual or 8 inch (usually for the big ones) sweet pastry case filled with egg custard and with nutmeg sprinkled on top. A custard cream is exactly as we have showed in our biscuit review two shortcake biscuits sandwiching some vanilla flavoured soft icing. Wonder no more.
Emily Norris Bourbon Review	Dear Nicey, Great site – keep up the good work as I need your vital information to keep me sane at work. Last night as I was polishing off a packet of Crawfords Bourbons I suddenly realised how little sugar was stuck on the outside – now, I hadn’t eaten any in a while so it could be my memory playing tricks on me but I’m sure that there used to loads more sugar granules on them before.. On one particular biscuit I counted just 4 or 5 granules. Perhaps it was just a dud packet? I even checked at the bottom of the packet to see if it had all fallen off before reaching my mouth – alas, no sugar was hiding there.. What has happened to bourbons? Or is it my memory failing? Love and biscuits, Emily Norris
	Nicey replies: You do indeed seem to working in France so I'm assuming you are shipping in the Bourbons yourself. I'm with you on this one, I'm sure that Bourbons used to have a few more sugar crystals on them, not hugely so, but this would have been quite some time ago (10 years maybe).
Ellen	Hello Nicey and Wifey, I would like to get a message to Adrian Leaman, who wrote in recently to tell of the shocking practice of making tea in the microwave oven - I just want to assure him that not all Americans make tea this way! I have never seen any of my friends make microwave tea, most follow the tradition of using a kettle, a proper mug or cup, or teapot. Maybe it's just Bostonians.... I live in North Carolina. Tearooms have actually become rather popular in our area over the past several years, and they do make tea in the conventional way. So Adrian, I hope you are reassured that if you visit America again, it is possible to find people who know how to do tea without a microwave. At our house, we have a nice Bodum electric kettle that we have enjoyed for some time now. Nicey and Wifey, I love your website, it is great fun as well as educational to read. My children gave me your book for Christmas and it was an enjoyable read. Thanks for such a great site, keep up the good work! Best wishes, Ellen
	Nicey replies: Ellen, Thanks for setting us all straight on the tea situation in North Carolina, it all sounds very sensible there.
The Cudlips	What has that smashing late 70's kid fest musical have to do with biscuits I hear you ask? Well it's always been of some amusement to me that in the end credits Alan Parker and co thank Huntley and Palmers. Presumably because they provided the loads of biscuit filling cream that was shot out of the splurrg guns. How fantastic is that! Perhaps there is more biscuit related/film genre gems to be unearthed? Best wishes The Cudlips PS Which icon do I get for that?
	Nicey replies: Actually its because much of the film was made at the old biscuit factory in Reading, which had recently ceased production. Alas we have no trivia icon, as it would probably quickly get over used.
Mark Pennington	Dear Nicey, Have you ever come accross the minature immersion kettle before? A friend of mine at school had one. It was a little like the element from a kettle, coated in material that was electrically insulated, but not heat insulated and on the end of a wire plugged into the mains. You took a cup, filled it with water, dunked in the immersion heater and boil away. When the water is boiled, simply turn off the heater, remove from the cup and make your cup of tea. If you are fussy about the way you make your tea simply use two mugs, boil in one, make tea in the other. It made a pretty decent cup of tea as far as I remember. At least it did until he blew the fuses in the boarding house by forgetting to turn it off. With the addition of some kind of safety switch this would make a very handy addition to your suitcase when going to America or other kettle sceptic countries. Mark Pennington
	Nicey replies: Indeed a friend at University had one. He would often leave it to heat up cups of coffee he had let go cold, whilst we dragged him off to the pub. Returning to it 3 hours later to find it had enameled the inside of his cup with the very nasty but worthy Oxfam coffee he drank. I noted its existence but gave it a wide birth.
	<< Previous | More >>