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Your e-Mails

Lisa T Oreo Review	Did you know that Americans also eat fried oreos?  The oreo is coated in a pancake batter then deep fried for about 1 minute.  Confectioners sugar is then sprinkled to the cookie puff while still warm.  After consumption, a visit to both the dentist and cardiologist is in order.  I've never tried this so I cannot say how wonderful or nasty this is. Lisa T.
	Nicey replies: Wifey has heard that they also have an Oreo's cereal which is like lots of little bits of Oreo flavoured gravel.
Fred Pipes	Hi Nicey I must say I'm really enjoying reading your book (although it is smaller than it looks in the adverts!). Great for sampling bite-sized portions during a regular sit down and cup of tea. I spotted this intriguing device in the latest Lakeland catalogue to fall out of my Saturday Indy -- what you're supposed to do with the rest of the packet is not made clear! Perhaps you could buy several of these and divide your packet into threes (great for those on a diet!). fred
	Nicey replies: Fred, Glad you like the book, its meant to be small and cuddly. Those biscuit boxes look really handy. Some rectangular ones for Custard creams, Bourbons, Shortcakes and Garibaldis would be good as well. A brief case with a moulded foam insert that could hold say 24 of them would be nice. That way you could always travel tooled up with a full selection of biscuits which could be deployed at a moments notice.
Ian Stevenson	Dear Nicey, I read with distress the plight of Michele Simkins of Portland in Oregon. Through your fine website I thought I might offer her some suggestions. Decent biscuits are available here, though you will have to do a little hunting for them. The real classics (Hob-Nobs, Digestives etc) can be found at a small shop in Lake Oswego, just off the main street ('A' Street I think it is imaginatively named). It is called "Lady Di's" or some such twee name, but they do have the goods. They also sell some proper choccy, so I would hurry round before I nab it all. There is also a shop on the main street in Newberg (heading East) that has all kinds of things British. I can't remember the name of the shop, but they have a Scottish 'Lion Rampant" displayed in the window. You can also buy decent biscuits at "Cost Plus" in Washington Square, just across from Barnes and Noble. As for tea; Winco sell Tetley teabags. I know they are not the best, but they are light years ahead of Liptons. If you keep your eyes peeled, you can also pick up the odd gem at Grocery Outlet. This is one of the few, though very intermittent, sources of blackcurrant jam in the US. Cheers
	Nicey replies: Thanks Ian very helpful.
Tom Keal McVities Milk Chocolate Digestive Review	Dear Nicey (if that's your real name), I thought you might appreciate this tale of a visit to Waterstones, a copy of your book "A Nice Cup Of Tea And A Sit Down", and the power of coincidence. It happened this lunchtime, and I am still in shock. To cut a long story of aimless ambling short, I was flicking through said book in said Wasterstones, and stopped to read one completely random page. Imagine my astonishment to find that it contained an in-depth discussion of a Bagpuss episode featuring the Marvellous Mechanical Mouse Mill, a horror story that I consider the equal of anything by Poe. I remember to this day the severe trauma I felt as a child when the whole enterprise was revealed as an Enron-style fantasy. In fact, it is my only memory of that portion of my childhood. I attribute this to the sheer power that biscuits have over the brain. To know that someone else has suffered like myself is more reassuring than you can imagine. For that, I thank you sir. Perhaps you should set up a support group? I ought to add that I didn't buy the book in question, but it has been placed firmly atop my Christmas list, and that's pretty much legally binding. I remain, etc., Tom
Biscuit Man	Jeremy Thomas is not far off the mark in suggesting NASA as a possible source of biscuit protection technology. As you rightly point out, Loughborough University have invested a lot of time and effort with their digital speckle pattern interferometry research into just why a biscuit behaves like an aeroplane’s wing when stressed. The problem of cracked biscuits in an unopened pack is well-known in the industry, and as well as physical damage during transit can also be caused by the phenomenon of “checking”. This particularly affects Rich Tea biscuits, and is often brought on by a new batch of flour from a new crop being used. This results different levels of moisture migration than previous batches, and the biscuits will develop hairline cracks. This doesn’t happen until several hours after baking however, by which time the biscuits have been packed and sent to a distribution depot. The problem can be easily prevented by varying the baking temperature, but it has to be identified first – hence the speckle analysis thingie. Just got the book – thanks for the namecheck in the credits! Biscuit Man!
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