biscuits

[teamsaint]

See, this is what always happens



Great idea, hadn't occurred to me



Don't know what you mean

My typing really has gone to pot this week, even my work emails are rubbish, and I'm quite careful because we have picky editors round every corner ready to jump on any missed apostrophe or trypo.
Not like here.

Anyway, back on topic, Stephen Johnson did a very good discovering music on Elgar 1.well I enjoyed it anyway.

[LeMartinPecheur]

Chocolate gingers usually do it for me, whatever the brand. It's such a good combination of flavours that I'm really surprised that one of the big standard biscuit manufacturers doesn't (AFAIK) do one and get it onto smkt shelves in vast piles.

[Nick Armstrong]

This is my relationship with all things biscuity - I cannot have them in the house!

Same here!!

As regards preference, notwithstanding a childhood love of the custard cream (which I find a bit too sweet now, but can still wolf down, esp. after dunking in coffee...), the biscuit I love most is another one from early years, the classic all-butter Breton galette...




... I really can annihilate a whole packet at a sitting if left alone with one


PS the more crumbly, thicker sablé biscuit is good too... same taste, but I like the crisp 'bite' on a galette

[Nick Armstrong]

it was all just a figroll of my imagination.

[Petrushka]

I'm a total biscuit lover and I've yet to find one that I don't like. Dark chocolate Hob-Nobs are top of the pops for me. Not the milk chocolate ones though which are greatly inferior but still perfectly edible. The dark chocolate variety are very, very moreish.

Also lemon puffs, though the ones you get nowadays are rubbish compared with those from years ago.

[EdgeleyRob]

I'm a total biscuit lover and I've yet to find one that I don't like. Dark chocolate Hob-Nobs are top of the pops for me. Not the milk chocolate ones though which are greatly inferior but still perfectly edible. The dark chocolate variety are very, very moreish.

Also lemon puffs, though the ones you get nowadays are rubbish compared with those from years ago.

Oh yes Pet, dark choc Hob-Nobs, top dunkers.
Also Jammie Dodgers and Pink Wafers

[jean]

Even though I don't have the will-power to do the experiment, the website for Grasmere Gingerbread says;

"A unique, spicy-sweet cross between a biscuit and cake. . ."

I fell for the hype and queued for some when I was in Grasmere.

It was horrible.

[Alain Maréchal]

Same here!!

As regards preference, notwithstanding a childhood love of the custard cream (which I find a bit too sweet now, but can still wolf down, esp. after dunking in coffee...), the biscuit I love most is another one from early years, the classic all-butter Breton galette...



... I really can annihilate a whole packet at a sitting if left alone with one


PS the more crumbly, thicker sablé biscuit is good too... same taste, but I like the crisp 'bite' on a galette

My favourite as well, Caliban. I hope that while travelling in Loire-Atlantique you visited St. Michel Chef-Chef, where they are made (although now the factory is a subsidiary of Bahlsen). As you travel along the Route Bleue one knows how close it is by the overwhelming smell. Wonderful beaches as well.

Other Galettes are available. La Trinite to name one, perhaps more authentically Breton, a little blander, but I prefer St Michel.

[Eine Alpensinfonie]

I fell for the hype and queued for some when I was in Grasmere.

It was horrible.

Next time, look behind you in the queue and give yours to me. I spend much of my life in that queue.

[jean]

With pleasure!

I like biscuits to be as thin and crispy as possible. Buttery galettes. Tuiles. Which is why the practice of dunking them in tea or coffee seems counterproductive.

[Serial_Apologist]

With pleasure!

I like biscuits to be as thin and crispy as possible. Buttery galettes. Tuiles. Which is why the practice of dunking them in tea or coffee seems counterproductive.

I quite agree - never understood dunking.

What on earth is the point of buying something that is crispy in order to make it soggy, depriving oneself of the masticatory pleasure of rendering it thus? Especially with chocolate-covered, when the chocolate consequently just drains into the tea or coffee or whatever, draining its flavour along with that of the dunking medium.

[Eine Alpensinfonie]

What on earth is the point of buying something that is crispy in order to make it soggy, depriving oneself of the masticatory pleasure of rendering it thus? Especially with chocolate-covered, when the chocolate consequently just drains into the tea or coffee or whatever, draining its flavour along with that of the dunking medium.

It's OK with breakfast cereals.

[Serial_Apologist]

It's OK with breakfast cereals.

Yes (if you're agreeing with me), because there you have an intended blend of flavours.

[oddoneout]

An entertaining read on this subject is Nicey and Wifey's Nice cup of tea and a sit down.
My biscuit eating activities are sadly much curtailed these past 15 years due to a wheat intolerance. There is a wider range of alternatives available now and some are reasonable substitutes but they're not the same...

[vinteuil]

Yes (if you're agreeing with me), because there you have an intended blend of flavours.

... careful, now : we all know how dangerous the argument from 'intent' can be -

http://faculty.smu.edu/nschwart/seminar/fallacy.htm