I became aware of this thread in Dublin. I have spent 24 hours cogitating and inwardly digestive-ing as to my response. A biscuit thread. One of my specialities.
Let me first declare my obsession. The Sog. "What is The Sog" I hear you cry?
The Sog is that finely balanced judgement you have to make when drinking piping hot tea accompanied by a Rich Tea biscuit. Or Six.
Can you dunk said biscuit in the tea to the stage where it is very soggy, but not so soggy that it falls into said tea and becomes, quite frankly, a right bugger to extract without burning yourself and ruining said cup of tea?
I think I have mastered the Sog at 13 seconds. 15 is too many, 10 too few. Years of practice at the threat to my sylph-like figure has proven this to me.
Biscuits are a passion. From the cheeky chocolate covered varieties, where often only four fingers will do, to more savoury confections such as a nice classy shortbread, the sort of biscuit that was like my ex-wife...all to ready to turn its nose up at you if you treat it wrong.
Not a great fan of the garibaldi, as raisins should be neither seen or heard in a biscuit consistency.However most other biscuits will do.
Thank you very much to Bainn for his ginger nuts at the weekend, most delectable.
I am now off to find some Custard Creams. Which are definitely not Custard Cremes as often referred to in socially mobile circles, however mistakenly
