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

John Duncan Ringtons Ginger Snap Review	Can you settle an argument? I contend that the term Ginger Snap is a generic one, which encompasses all biscuits which may call themselves Ginger Nut. Other members of my team claim that it is the other way round, and that a Ginger Nut is the general term, and that Ginger Snap is a brand name. Who is right?
	Nicey replies: No Ginger Snap is not a brand name. I have always seen them as interchangeable terms. However, I would see a Ginger Snap implying a thinner and more delicate biscuit moving towards the Brandy Snap's thin brittle toffee. Mind you the last 'ginger snap' we got to grips with was a fair size dwarfing the Ginger Nuts along side it, although it wasn't durable as them.
Jim Fussell Tunnocks Wafer Review	Morning Nicey, I've just got back from a nice trip to Tobago.  After a couple of days of hurricane Ivan we enjoyed some nice sunshine and plenty of caribbean hospitality.  Anyway, a trip to the hotel shop resulted in me spotting none other than the Tunnock Caramel Wafer for sale.  We've had discussions in the past over their ludicrous claim of how many are sold each week, well, if they're being sold as far afield as Tobago then maybe it could be possible.  Maybe we could initiate a Tunnocks Hunt.  I wonder where the strangest place is that they can be found? As an additional, we met a very nice couple while holidaying.  They were interested but slightly disturbed by my interest and views on all things biscuit.  Good news for you though as they are very keen to get on the website and purchase the book. Jim.
	Nicey replies: Glad you are back in one piece. I have a pack of the Dark Chocolate Tunnocks Wafers downstairs which you have probably just encouraged me to open. Good work with the book advertising, we are off to see the first copies roll off the presses a week Monday, hopefully we'll have some pictures of that in the next newsletter.
Claire Hams Rich Tea Review	Greetings Biscuitologists Here I was, at 11.30pm, sitting in front of the pc gorging myself on rich tea biscuits (a quater of the packet gone, a squidy mass stuck in my teeth). And I decided to type into google, 'rich tea biscuits' (like you do) and lo and behold, your site pops up....and it seems it has been reviewed by The Times newspaper from reading the emails. So this is no mere rubbish I though to myself. I was now through half a packet of lyons rich tea biscuits....and the worst bit....I am eating them DRY...no tea. I cannot comment on how I feel now about rich tea biscuits. I fear I may never want another in my life. Nice site, weird way of stumbling on it, sick feeling in my stomach (=21 rich tea biscuits all splurging out as they melt in my gastric juices). Claire of Epsom, Surrey
	Nicey replies: Claire, I'm concerned you may be spending too much time on the Internet. A well adjusted person would have gotten up to make some tea after one or two Rich Tea biscuits.
John Hogan	Nicey, You may be able to shed some light on the amount of time a tea-bag should be left standing in the mug/cup after the hot water has been poured on. I give the mixture a couple of stirs then generally leave the kitchen, watch the tv in the lounge for no more than ten seconds, or walk to the lounge window and back which seems to provide reasonable timing. However, a friend, Ian, uses his spoon to squash the tea-bag into the bottom of the mug/cup, which he then leaves for no less than four minutes. His tea tastes ‘stewed’ to me, but it made we wonder what the guidelines are? How long does it take to brew the perfect cuppa and at what stage is it stewed? Many Regards, John Hogan
	Nicey replies: John, Of course this is a very important subject you have raised. Whilst it would be very satisfying to have a definitive answer so that anybody who veered from it could be roundly denounced as 'doing it all wrong', alas there isn't one. I mean personally I'm with you, and modern tea bags are made to deliver the goods very quickly in terms of brew time. However there will be some like your mate Ian who genuinely like the taste of stewed tea, (which it most certainly is). The fact that he wrings the bag, actually contributes to a stewed flavour. Now thats well and good, and if that's how he likes it then who are we to disagree, however, he should accept that he does like his tea stewed, and that in general most other people don't. If he were to make tea for the majority of other people in this way then they would pour it down the sink.
Maryann McBreen	Dear Nicey and Wifey I just wanted to tell you how much I enjoy receiving your newsletter and also the website. I am an American ('Murrkin) who was fortunate enough to live in England when I was a child. I have many fond memories of the lovely teas and cakes and biscuits....>sigh< if only we could get biscuits like that here! I actually read the reviews, and drool over the pictures, lol.....then I get all hungry and go and eat some not-nearly-so-nice hard old crumbly cookies or something...it's just not the same. And don't get me started on the subject of sit-downs! It's as if the notion of a sit-down with a nice hot cuppa is totally alien!! Anyway, your site reminds me of many happy childhood teas. I had a notion, I noticed you had polled the site to see how many folks make their own bscuits...it would be really cool if people shared their favorite recipes for biscuits! And cakes too, of course, and all tea-ish comestibles, for that matter. I for one would very much enjoy trying out such recipes, and perhaps feel even closer to that long-ago childhood when things were so much less complicated. Just a thought...perhaps it might find favor with you. I am looking forward to reading your book, and look forward to the next newsletter with positive pleasure. Keep up the good work! Maryann McBreen
	Nicey replies: Maryann, The internet is so full of recipe sites that we don't think it would be adding much if we got involved. Also the truth is that whilst homemade biscuits are lovely and all of that, they are nothing like our mass produced ones, which is as it should be. So even if you were to get hold of a recipe you would have a very hard time making a McVities anything, let alone a feat of biscuitry like a Wagonwheel.
	<< Previous | More >>