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Right, get your cameras out and post your current munchies over at the CPUG, I dropped a shot of my biscuit box (and a pic of me at my desk if you want to scare the local wildlife, and a view looking out my window)
Nom Nom Nom![^]
Who has the fanciest biscuit container? Mines an old ice-cream container.
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I've got the same tea, coffee, and sugar jars in my kitchen.
The biscuits are allowed to roam free.
“I believe that there is an equality to all humanity. We all suck.” Bill Hicks
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DaveAuld wrote: view looking out my window
Looks a bit... err... bleak.
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It is today. This was a wee squawl that blew through last night. Due to get bad on Thursday, but not that bad!
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That's all well and good, but what if peoples find out the real identity of the Vilmos? Anyway the bikits have now evaporated.
speramus in juniperus
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That's your other stage name. It will soon be forgotten 
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I would recommend Foxs Viennese Bikits for dunking use, short bread on the out side for improved grip (no slippage) dark chocolate centre so no sickness after a few, nice with coffee will experiment with tea at next opportunity 
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After extensive research -
* Custard Creams become too sweet after 3-4 pieces.
* Shortbread is always good; even the cheapo own brand stuff.
* Bourbons can be too sweet, but remain yummy.
* Malts work well as dunkers but appear bland on their own.
All bikits have been tested in isolation and as dunkers.
Should any side effects appear subsequent to the tests, these will be reported.
speramus in juniperus
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Nagy Vilmos wrote: Custard Creams become too sweet after 3-4 pieces.
I have found in a standard packet of 12, 10 is optimum, but to leave the last 2 is a shame, and they can be squeezed in with little effort.
Cocolate digestives, half a packet is optimum in one sitting. to get past 1/3, definitly requires a large mug of tea.
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The Dark chocolate ones are more forgiving in that regard - the milk ones are a little too sweet to consume in bulk.
The only instant messaging I do involves my middle finger.
English doesn't borrow from other languages.
English follows other languages down dark alleys, knocks them over and goes through their pockets for loose grammar.
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Mcvities Gold bars, now they are sweet. 2 of them is a comfortable limit without wanting to hurl.
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the milk chocolate ones are best for holding near a gas fire until your fingers ends get too hot, at which point the chocolate is perfectly melted
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I used to do that!
Then lick off all the chocolate.
---------------------------------
Obscurum per obscurius.
Ad astra per alas porci.
Quidquid latine dictum sit, altum videtur .
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Licking off all the chocolate is the goal.
Works best with old fashioned gas fires, electric fires are rubbish (I have done some research in this field)
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I think of Digestives as a cheese bikit, so adding chocolate just does not work for me.
speramus in juniperus
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Ginger nuts are good dunkers - but the latest McVitie recipe is very poor, they have an odd taste and nasty finish.
Jaffa cakes do not dunk well - but the Lyons ones have an excellent Orangey bit and very good chocolate, which compensates nicely for a "dry" sponge.
For some reason "modern" biscuit designs do not seem like "real" biscuits - they crumble to a powder in the mouth and that isn't very pleasant.
[edit]All trace of rodent removed...  - OriginalGriff[/edit]
The only instant messaging I do involves my middle finger.
English doesn't borrow from other languages.
English follows other languages down dark alleys, knocks them over and goes through their pockets for loose grammar.
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OriginalGriff wrote: they crumble to a powder in the mouse
Does the breed of mouse make any difference? Have you tested with other small rodents?
speramus in juniperus
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Sh*te! Can't even blame the tablet for that one, it was pure brain failure...
The only instant messaging I do involves my middle finger.
English doesn't borrow from other languages.
English follows other languages down dark alleys, knocks them over and goes through their pockets for loose grammar.
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Jaffa cakes aren't quite the same since they changed them a few years back. Think they are more spongy now.
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Depends on the brand: Cadburys do a good chocolate top, and the sponge is fine, but the orangey bit is rather lacking. Tesco own brand are fine in the sponge (but that varies - some taste stale even if well inside the sell by date) but appear to use a spray gun to apply the chocolate...
As you may be able to tell, I have conducted extensive JC research... 
The only instant messaging I do involves my middle finger.
English doesn't borrow from other languages.
English follows other languages down dark alleys, knocks them over and goes through their pockets for loose grammar.
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OriginalGriff wrote: All trace of rodent removed...
Yet the sheep linger...
speramus in juniperus
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Chocolate Hob Nobs are excellent dunkers provided the Dunked time is no more than a second.
There is a real risk of structural collapse after that, leading to Porridgification of one's cup of tea.
Dead Flys Biscuits are pretty good dunkers too and hold well even after substantial dunking.
NEVER dunk pink wafers.
---------------------------------
Obscurum per obscurius.
Ad astra per alas porci.
Quidquid latine dictum sit, altum videtur .
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I used to be addicted to the milk chocolate Hob Nobs. When I moved to the states, I had to quit cold turkey. Last year I came across a store that carries those little slivers of heaven, but I am trying not to fall off the wagon again.
Soren Madsen
"When you don't know what you're doing it's best to do it quickly" - Jase #DuckDynasty
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Dalek Dave wrote: pink wafers
No. We don't talk about those.
speramus in juniperus
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For God's sake, man, what about Rich tea - the ultimate dunking biscuit?
A dunk time of 1-3 seconds is about right. More than 7 seconds risks structural collapse.
About 1.5 seconds (with nice, strong, hot tea) gives the soft outer still containing a crisp inner.
MVVM # - I did it My Way
___________________________________________
Man, you're a god. - walterhevedeich 26/05/2011
.\\axxx
(That's an 'M')
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