PussEKatt Posted February 2, 2023 Share Posted February 2, 2023 Just now, BOF said: I believe that almost cost Mick Hucknall his marriage. I suppose,if it went on long enough it could cost.Luckly I went off gingernuts after about a year,too hard and the wife started drinking coffee. Link to comment Share on other sites More sharing options...
chrisp65 Posted February 2, 2023 Share Posted February 2, 2023 4 hours ago, Seat68 said: No biscuit that is coated in chocolate on a single side, or entirely covered in chocolate is good for dunking. The exception is the jaffa cake and that's a cake. I am going to say it, I would ban chocolate being an external coating to a biscuit, partial or fully. Where do you stand on Bourbons? (yes, I know what I’ve set up there) Technically, the biscuit is infused with a dark chocolate integral to the biscuit. It also then has the chocolate flavoured cream substance. Now I know under your definition the cream is acceptable since you have referenced the acceptability of custard creams. But is the chocolate infused Bourbon in, or out? I appreciate that to the casual reader, this might look similar to the pedantry some people perceived around the chicken breakfast debate. Link to comment Share on other sites More sharing options...
bickster Posted February 2, 2023 Moderator Share Posted February 2, 2023 The chocolate filling ends up on the outside of a single biscuit when I'm eating bourbon 1 Link to comment Share on other sites More sharing options...
tonyh29 Posted February 2, 2023 Share Posted February 2, 2023 (edited) 1 hour ago, chrisp65 said: Where do you stand on Bourbons? (yes, I know what I’ve set up there) Technically, the biscuit is infused with a dark chocolate integral to the biscuit. It also then has the chocolate flavoured cream substance. Now I know under your definition the cream is acceptable since you have referenced the acceptability of custard creams. But is the chocolate infused Bourbon in, or out? I appreciate that to the casual reader, this might look similar to the pedantry some people perceived around the chicken breakfast debate. only acceptable way to eat a bourbon is to break it so you are left with two biscuits , one fully coated in cream and one plain ... unless you are a rank amateur and some how end up with cream on both biscuits then you scrape your our teeth along the cream side to just eat the chocolate cream , then eat the two biscuits ( same applies to custard creams) no dunking involved and it should be actively discouraged , like anyone caught doing it gets sent to Sheffield to live Edited February 2, 2023 by tonyh29 2 Link to comment Share on other sites More sharing options...
bickster Posted February 2, 2023 Moderator Share Posted February 2, 2023 Just now, tonyh29 said: only acceptable way to eat a bourbon is to break it so you are left with two biscuits , one fully coated in cream and one plain , unless you are a rank amateur the you scrape your our teeth along the cream side to just eat the chocolate cream , then eat the two biscuits ( same applies to custard creams) no dunking involved and it should be actively discouraged , like anyone caught doing it gets sent to Surrey to live You were doing so well, too 1 Link to comment Share on other sites More sharing options...
tonyh29 Posted February 2, 2023 Share Posted February 2, 2023 1 minute ago, bickster said: You were doing so well, too meh , in Surrey we have our butler break the biscuit in two for us 2 Link to comment Share on other sites More sharing options...
bickster Posted February 2, 2023 Moderator Share Posted February 2, 2023 2 minutes ago, tonyh29 said: meh , in Surrey we have our butler break the biscuit in two for us It wouldn't shock me, you lot are joyless souls with no sense of achievement 1 Link to comment Share on other sites More sharing options...
GarethRDR Posted February 2, 2023 Share Posted February 2, 2023 4 hours ago, Seat68 said: I would ban chocolate being an external coating to a biscuit Eat a chocolate hob-nob. Then sit there, and have a good think about what you've done. 1 1 Link to comment Share on other sites More sharing options...
Seat68 Posted February 2, 2023 Share Posted February 2, 2023 33 minutes ago, chrisp65 said: Where do you stand on Bourbons? (yes, I know what I’ve set up there) Technically, the biscuit is infused with a dark chocolate integral to the biscuit. It also then has the chocolate flavoured cream substance. Now I know under your definition the cream is acceptable since you have referenced the acceptability of custard creams. But is the chocolate infused Bourbon in, or out? I appreciate that to the casual reader, this might look similar to the pedantry some people perceived around the chicken breakfast debate. I feel I was very specific so as not to rule out the chocolate infused bourbon, bourbon is great for dunking, cover that in chocolate, basically making it a relative of the penguin, and then that's a show stopper for me. I would by all means eat it, but its a no dunk biscuit if it ever went down that route. 1 Link to comment Share on other sites More sharing options...
Seat68 Posted February 2, 2023 Share Posted February 2, 2023 2 minutes ago, GarethRDR said: Eat a chocolate hob-nob. Then sit there, and have a good think about what you've done. A chocolate hob nob is based on taste alone, an upper tier biscuit, but as a dunker, its the work of satan Link to comment Share on other sites More sharing options...
GarethRDR Posted February 2, 2023 Share Posted February 2, 2023 They don't have the structural integrity for dunking, no, but an undunked chocolate hob-nob > any possible dunked biscuit/beverage combo. Link to comment Share on other sites More sharing options...
bickster Posted February 2, 2023 Moderator Share Posted February 2, 2023 Clearly this will be unpopular. Normal Hob Nobs far are better than their chocolate coated dwarven relatives that clearly smoked to much in the factory as they never reached maturity Link to comment Share on other sites More sharing options...
GarethRDR Posted February 2, 2023 Share Posted February 2, 2023 There's no such a thing as a bad hob-nob, essentially we're talking about a scale that starts at "exceptional" and goes up to "spectacular". I remember the moment I first saw a packet of fully-covered chocolate hob-nobs. . 1 1 1 Link to comment Share on other sites More sharing options...
tonyh29 Posted February 2, 2023 Share Posted February 2, 2023 10 minutes ago, bickster said: Clearly this will be unpopular. Normal Hob Nobs far are better than their chocolate coated dwarven relatives that clearly smoked to much in the factory as they never reached maturity that's because The Plain ones are made in Scotchland and the chocolate ones made in Harlesdon .. it's almost certain the plain ones will therefore have crack in them as one of the ingredients 3 Link to comment Share on other sites More sharing options...
bobzy Posted February 2, 2023 Share Posted February 2, 2023 (edited) 5 hours ago, Seat68 said: No biscuit that is coated in chocolate on a single side, or entirely covered in chocolate is good for dunking. The exception is the jaffa cake and that's a cake. I am going to say it, I would ban chocolate being an external coating to a biscuit, partial or fully. Possibly in different packaging now, but these are the absolute kings of the dunking. You can hold them in for a full 30 secs or so and there's no going floppy or chocolate running off or anything. Edited February 2, 2023 by bobzy 3 Link to comment Share on other sites More sharing options...
Mark Albrighton Posted February 2, 2023 VT Supporter Share Posted February 2, 2023 55 minutes ago, Seat68 said: basically making it a relative of the penguin, Link to comment Share on other sites More sharing options...
Seat68 Posted February 2, 2023 Share Posted February 2, 2023 5 minutes ago, bobzy said: Possibly in different packaging now, but these are the absolute kings of the dunking. You can hold them in for a full 30 secs or so and there's no going floppy or chocolate running off or anything. If I dunk I want a little floppiness, slightly floppy lets say but still with a bit of structure, not flaccid, a coating of chocolate stops that happening. Link to comment Share on other sites More sharing options...
bobzy Posted February 2, 2023 Share Posted February 2, 2023 Just now, Seat68 said: If I dunk I want a little floppiness, slightly floppy lets say but still with a bit of structure, not flaccid, a coating of chocolate stops that happening. They're the KINGS of DUNKING. Go try them. And then bask in the glory. Link to comment Share on other sites More sharing options...
Seat68 Posted February 2, 2023 Share Posted February 2, 2023 1 minute ago, bobzy said: They're the KINGS of DUNKING. Go try them. And then bask in the glory. Bobzy, if these disappoint, I will follow you round this site for a week with inappropriate reactions, but I will give these a try and report back on my findings. 1 Link to comment Share on other sites More sharing options...
BOF Posted February 2, 2023 Moderator Share Posted February 2, 2023 8 minutes ago, bobzy said: You can hold them in for a full 30 secs or so and there's no going floppy 2 Link to comment Share on other sites More sharing options...
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