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Name: Jersey |
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Location: Jersey, 0 |
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Country: United Kingdom |
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Member Since: December 7, 2005 |
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Number of Posts: 18369 |
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Age/Gender: 28 / F |
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Zodiac Sign: Aries |
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Status: Other |
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Sexual Preference: Boys |
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About Me: No I don't live in New Jersey. I live in Jersey. It's about 30 miles from France in Europe.
Well she's all you'd ever want, she's the kind they'd like to flaunt and take to dinner. Well she always knows her place. She's got style, she's got grace, She's a winner. She's a Lady. Whoa whoa whoa, She's a Lady. None of this is true about me.
In short, this is me. Who you are speaking to now, online or in person. There isn't any difference. |
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Body Alterations: I've got a lot of bad ink, and some good ink. The good ink includes:
Star sleeve by JayJay Dallas (UK)
Back of calves by JayJay Dallas (UK)
Sleeve no where near finished by Demien C (UK)
Feet by Justin at Adorn in Portland OR
Chad Koeplinger custom small piece (USA)
Various pieces on lower legs: highlights by Stu and Matt at Spider Murphy's (USA) and Tiny Miss Becca (UK)
Chest piece by David Sena (USA)
Large thigh piece by David Sena (USA)
All padded out with bad pieces as I mentioned before, but like everyone here, its a work in progress. |
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What I like: Tea and lots of it. Crisps (potato chips). Travelling and adventures. Fun with friends. Whisky. Iceland. Robots. Cupcake. Beardy. Cadbury's Caramel pieces. Taking the piss. Pride and Prejudice. Spooning and cuddles. Cats. Random acts of badness. Marks and Spencer food. Proper fish and chips. Following my heart. Das Boot. Cake.
If you can make me laugh, then you're okay in my book. |
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Who am I?: I'm the Queen of Fucking Everything™ thats who I am. |
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If I'm rude...: Take the hint! |
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Posted: 08/24/08 at 11:00 AM |
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| Biscuits |
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It has come to my attention that Americans don't really understand the concept of a British biscuit.
Therefore, pay attention.
"Biscuit comes from the French meaning twice-cooked but don't let that put you off, as the french don't really have a clue about making decent biscuits. Those dreadful Petit Beurre things that they knock out are really nasty. (They sound like they are going to be really nice, like some sort of little buttery thing, but they're not. I've seen some where they put a big slab of chocolate on the top in an attempt to make them nice but it was all a bit wrong.)"
Right, I know what your biscuits are, but here in the UK, biscuits are like your cookies, or crackers . We have both of those here, but I'll get to that eventually. Biscuits are a very broad term. They are a large category, like looking up 'animals' on wikipedia... in which you'd various sub classifications like mammals, crustaceans and so on.
Biscuits in the UK for the most part are sweet. Savoury biscuits are usually known as crackers or 'water biscuits', and are served with cheeses, or are infact cheesey themselves.
A traditional 'biscuit' as such does not exist. If it goes well with a cup of tea, thats good enough, however most people favour the following:
- Digestives. A sweetmeal biscuit. (I hate them personally) From wikipedia: In Britain, the digestive biscuit has a strong cultural identity as the traditional accompaniment to a cup of tea, and is regularly eaten as such. Many tea drinkers "dunk" their biscuits in tea, allowing them to absorb liquid and soften slightly before consumption. WARNING: is likely to fall into said tea after more than 10 seconds of dunking time. Due to popularity comes in many guises, including with milk and plain chocolate, a caramel layer, orange flavoured etc.
- Hobnobs. More oaty and sweeter than a digestive. Also comes in various forms, with chocolate and or fruit.
- Rich tea. PERFECT texture and consistancy for dunking. The biscuits are popular in the United Kingdom, where their plain flavour and consistency makes them particularly suitable for dunking in tea and coffee. Originally called Tea Biscuits, they were developed in the 17th century in Yorkshire for the upper-classes as a light snack between full-course meals.
- Bourbon ('sandwich form of biscuit, chocolate flavoured biscuit with cream filling). It is similar in construction to the circular Hydrox, Oreo and the slightly smaller custard cream, but different in ingredients and taste, in the sense its no where near as chocolatey as an Oreo nor as laden with sugar or trans fats etc.
- Custard cream (plain vanilla biscuit with vanilla filling, another sandwich form)
- Garibaldi (baked biscuit, squished with raisins in, also known as "squashed fly biscuit"
- Shortbread. Not to be confused with shortcake, this is usually made from something crazy like equal parts of sugar, butter and oats or flour, and thats it. Shortbread comes in three shapes traditionally, fingers, fans and 'rounds', which are just round discs. Infamous with Scotland, but also gets made by women at fetes and by people in Denmark, tins of which do the round at christmas in the shops.
- Cookie (In the UK, a "cookie" is only usually used as part of the name of a specific type of softer, chewier biscuit e.g. the "chocolate chip cookie"
 . Cookies are most commonly baked until crisp or just long enough that they remain soft, but some kinds of cookies are not baked at all. Cookies are made in a wide variety of styles, using an array of ingredients including sugars, spices, chocolate, butter, peanut butter, nuts or dried fruits. The softness of the cookie may depend on how long it is baked.
- AND MANY MANY MORE, like Nice biscuits, pink wafers...
JAFFA CAKE - a cake not biscuit but small
Now imagine if you will going into your local supermarket. Here, there is usually an aisle and a bit devoted to various biscuits and related products...
CAKES
Usually easily distinguished from biscuits by their sheer size however individual cakes can be a bit tricker, for instance the macaroon. Also the Jaffa Cake despite having the word cake in its name can confuse some people, because they are biscuit sized.
CHOCOLATE COVERED
Half way between biscuits and chocolate bars, are the chocolate covered biscuits. A bit of a grey area but this is where we encounter individual foil wraps, and strange quasi cake, biscuit hybrids like the Wagon Wheel. Also the home of the Jacobs Club biscuit, although this is a sad shadow of its former self thanks to the French again.
CHOCOLATE BARS
The Kit Kat is a good example of the transitional phase from chocolate covered to full chocolate bars like the picnic.
How to spot biscuits?
- They come in packets
- They have two sides
- You could dunk them in tea
Entry level
- They come in clear cellophane wrappers
- They aren't so nice that you could eat a whole packet
- They are homogeneous
Mid range
- Anything with a currant, or some sort of fruit in it
- Twin layer affair with some sort of cream up the middle
- Wrapper has pictures on it
- Some sort of USP
Luxury
- Any thing with chocolate on top
- May be in a cardboard box
IN SUMMARY:
- In America, biscuits are extremely soft on the inside and similar to our scones or more closely to the bannock from the Shetland Isles. A small quickbread made of wheat, barley or oatmeal, usually with baking powder as a leavening agent. British scones are often lightly sweetened, but may also be savoury. In the U.S., scones are drier, larger and typically sweet. Scones vary around the world in terms of texture and flavour, but generally the premise is the same. You can have fruit or cheese ones here, or plain. Having a 'cream tea' in the UK is a snack consisting of a scone with jam and cream. American biscuits (scones) are served for example with gravy, whereas in the UK, this would be more likely done with a dumpling.
- Under UK law, no VAT is charged on biscuits and cakes — they are "zero rated". Chocolate covered biscuits, however, are subject to Value Added Tax at 17.5%.
- Jaffa cakes are a cake and not a biscuit because they have a sponge base. Don't believe otherwise.
- YOUR Graham crackers or "gram crackrs" as it sounded like to me when Satan and Gwindylyn said it, are biscuits in the UK's eyes.
- Biscuit revies: http://www.nicecupofteaandasitdown.com/biscuits/week.php3
- General rule of thumb: "biscuits go soft when stale, whereas cakes go hard when stale"
- Seabiscuit the horse was named after 'hardtack'. Hardtack (or hard tack) is a simple type of cracker or biscuit, made from flour, water, and salt. Inexpensive and long-lasting, it is and was used for sustenance in the absence of perishable foods, commonly during long sea voyages and military campaigns, aka sea bread and ship's biscuit.
- A water biscuit is a type of biscuit or cracker. Water biscuits are baked using only flour and water, without shortening or other fats usually used in biscuit production. They are thin, hard and brittle, and usually served with cheese or wine. Originally produced in the 19th Century as a version of the ship's biscuit.
I THINK I COVERED EVERYTHING FOR NOW, BUT PLEASE LET ME KNOW IF I MISSED ANYTHING OR IF ANYONE NEEDS A CLARIFICATION.
I just made plain vanilla biscuits. Now I need tea.
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