Your ViewsKeep 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! | Your e-Mails |
S K Chew
South East Asian Multireview Review |
Hello nicey,
The zhishuyu is the hydrogenated vegetable shortening (probably palm oil based) and the pengsongji is the leavening agent probably Ammonium/Sodium Bicarb. Good Luck to you.
Best regards,
S K CHEW |
Nicey replies: Thanks very much, I'm very happy to have that cleared up, a nice way to close out the week. |
| |
Jonathan Wing
South East Asian Multireview Review |
Dear Nicey
Your mention of biscuits for thrill seekers reminds me of the time several years ago when I bought a packet of durian wafers from an oriental store in Amsterdam. The durian, highly popular in South-East Asia where it is known as the King of Fruits, has an odour variously described by Westerners as fermenting onions, unwashed socks or over-ripe sewage and is allegedly banned by many hotels and airlines in the area. The fruit is supposed to be an acquired taste. I can't imagine anyone acquiring a taste for the biscuits as one bite was enough. I can't describe it exactly, but I seem to remember strong overtones of garlic. The fact that this was probably an artificial durian flavouring didn't help. It was back to the syrup waffles again after that.
Best Wishes
Jon
|
Nicey replies: Good grief, the South East Asian biscuits we endured that tasted of Tomato, Melon and Yam were bad enough.
|
| |
Adam Christmas
South East Asian Multireview Review |
Hello Nicey,
You may be interested to know (if you don't already) that the side of the Tomato Layer biscuits seems to be proclaiming them to be "Tomato Layered Cake" in jauntily dyslexic Japanese kana. This hasn't made me more interested in eating them, although it has given me a slight desire to see a packet of them in the flesh so I can check my reading.
I should also tell you how much I enjoyed the book. I got it for Christmas, which I think is the best way to get books, combining as it does getting them for free with the extra time to read them. It made me laugh out loud in the middle of a grim four-hour train journey into London the day after Boxing Day, and there is no higher praise than that I think.
Adam |
| |
Graham Holliday
South East Asian Multireview Review |
About the Kinh Do Bakery biscuits you mentioned. They have a website too kinhdofood.com. You're right, they are Vietnamese. I haven't tried the biccies you mention, but living in Vietnam they have a poor rep. as cheap garbage and no-one I know buys them. Korea does slightly better, but not much. Fortunately I have never come across Chinese biscuits. One future tip, I'd steer well clear of Polish biccies if I were you. |
Nicey replies: Actually their website is quite good, and packed with pictures of their biscuits, which my head (and entire alimentary tract led by my taste buds are advising against), where as my heart says 'perhaps'. They would probably have to get me semi lashed up on something first, however, I don't think I could do it sober. Not after the last time.
I've only ever had nice Polish biscuits but they have all been made by Bahlsen. |
|
|
|