How is it better than a chocolate digestive? Or, perhaps more relevant, a ginger biscuit? They’ve been around for decades. And where can I get some? They look like the free biscuits you get in hotels. Thanks, an old git.
Honest to God, I despair sometimes!!! There are no 'ginger biscuits', there are 'ginger nut' biscuits.
It must be said that you are coming across as something of an aficionado. It’s not my place, but I would vote for you as the forum’s official biscuit expert. What say you, @SkylaRose?
Nothing says we've all settled for mid table nothingness like a thread that doesn't get past page 1 before going off about biscuits. Back to the game tomorrow, this tool is going to be crying his eyes out come 5pm tomorrow:
Makes sense as we already have: Spelling and Grammar aficionado (your good self) Air Fryer aficionado (@wfcmoog) Bargain Hunt/Christina aficionado (@reg_varney) Politics aficionado (@Moose) There probably are more categories, but it's late.
If you are a man or a woman 'of a certain age', as many of us are on this forum, it's very simple. Ginger nut biscuits. 'Fancy Dan' Chumlax can post all she/he wants about poncy biscuits that contain ginger; I personally find his/her response offensive. She/he has probably never dunked a biscuit, ever.
What's with the subtweeting eh, come and say that to my face BRO And bring some ginger biscuits with you when you do.
There was no need. Everybody from a forum member to the random Joe down the street who has an interest in football will proclaim to be an "expert".
Oh I get it now, the "biscuit" phenom coincides with this forum's obsession with cheese. Cheese and biscuits go hand in hand. Gotcha.
About bloody time. Which of these biscuits goes best with a mature Cheddar or Wensleydale? Ginger biscuits/nuts would be awful with brie. I reckon a good mature goats cheese would be good with Biscoff. Having said that nothing beats the dry martini I've just had with my home distilled gin to which I include kawakawa leaves in the distillation process.
No, my parts are away from your parts. Nevertheless, I can distill what I like. I live in a free country. Except that people keep giving me stuff to distill. I got given 15kg of plums the other day so I am going to make some slivovitz using a traditional Croatian recipe. I've tried making cheese but I just don't have the time to refine the product. Maybe in the winter.
So it's cheese and biscuits on Tuesday evening then. Cheese and biscuits go well with Southampton. I don't think I will leave you guessing, Southampton is a large port.
A lot of huffing and puffing today . Bayo will be caught on his heels again and will miss a couple of chances to shin roll the ball in . MM will cut inside and blaze a few over the bar . Ditto Asprilla . Tom Ince and the caravan he now tows will enter the fray at the 75 minute mark . 0-1 Cardiff .
