Now McVities are making some kind of dipping version of the Penguin called a flipper or something. The flavoured ones aren't too bad, but the cake thing is all a bit degrading really. In recent years we've seen Mint and Orange Penguins, and Penguin cake bars. In the Pengiun we see once again a biscuit that must be enjoyed as a whole, as analysis of its components does not convey its charm. The covering of milk chocolate is quite thin and yet registers as the main ingredient in the Penguin. The chocolate cream filling is also much paler. The texture of the biscuits is altogether different being crisper and less dense. Now there are many people to whom it has occured that the Penguin is nothing more than a chocolate covered bourbon biscuit. These days Penguins come wrapped in their own little sachet, but I think I prefered them in the composite foil grease proof paper wrap of yesteryear. The Penguin is the flag ship chocolate covered biscuit bar of the mighty McVities, and has been a yardstick by which other chocolate covered biscuits bars are measured, and they've been making them since 1932. If you think that you can't remember a time before Penguins you'd be right, unless your older than seventy, or you have lousy memory. This week we are reviewing that timeless classic the Penguin. If you've passed them over in the past then give them a try. Apparently this means they smell a bit odd prior to baking. The biscuit mix is raised with Ammonium Bicarbonate. Well they are very nice actually a bit like a cross between an all butter and a shortcake. So what can we say about the biscuit itself.
#Jack and biscuit book full#
Then again he may have been named after something else called Abernethy, like a train or a goldfish or possibly large metal cylinder full of root vegetables. The town takes its name from the celtic word 'Aber', which doesn't mean dodgy atired Viking singing group, but 'mouth of', and 'Nethy' which is the name of the river. Abernethy biscuits are named after their Scottish inventor Dr John Abernethy, who in turn was probably named after the Scottish town. Now Abernethy biscuits are made in Edinburgh by Simmers (Estd 1888), who don't appear to make to make anything else (actually they do I've just never noticed). The Wife also had a Latin teacher called Israel Abernethy, so that sealed the deal. Just as I was about to settle on Abernethy, whose picture I took a couple of months ago, I received an email urging me to review the self same biscuit. This weeks biscuit of the week has been selected due to paranormal forces, probably.
#Jack and biscuit book manual#
So all in all in all this is a satisfying biscuit, and probably a good choice for a tea break when doing any serious manual labour like digging up tree roots, or dragging blocks of stone along the ground to form giant neolithic stone temples like those at Carnac or Stone Henge.
The taste is also a good deal less sweet than the McVities HobNob or Abbey Crunch, and the biscuit texture is also much crunchier than the HobNob. We both felt that some more fruit would have helped distinguish this biscuit. The 5% fruit in this biscuit proved a bit elusive with much of it sinking to the bottom, and the average biscuit showing only a single current on its top surface. Andrew comments "It's not a session biscuit". Make no mistake this is an Oat based biscuit and should not be approached in casual fashion, as it requires some eating due to the amount of dietry fibre in it. Its been a while since we reviewed an Oat based biscuit and so it was some glee that I found a packet of Lyons Fruit Snap Jacks. Through out this review I'll be drinking Tetley tea (round tea bag) and Andrew will be drinking a very big and milky cup of Earl Grey.
#Jack and biscuit book professional#
Andrew has been eating biscuits for roughly 35 years but only considers his last six months to be in a professional capacity. Today I'm joined by biscuit enthusiast Andrew who helped out in the Fig Fest. We are hosted by Precedence Technologies Internet Services
0 kommentar(er)
