Squirrel - what IS that? Looks like a wafer.

Jim & Jinx are best placed to discuss all biscuit related questions, having had Tim Tams from Ducks (I got mine from Ali - nicer than Penguins), a couple of well known brands from me and of course the Merkin version from... well, themselves.

Clod also knows the British version, as she had a selection pack. Sent before I truly realised that so many ingredients were akin to poison in her house :(

As always, I'm willing to send a biscuit sample to any auld sod who asks.
If you can get hold of the A Nice Cup of Tea and A Sit Down book (Clod has a copy!) then you'll be asking with far greater understanding. But then their website stands on its own as an amusing read.

Just on the subject of international misunderstanding, I've been looking up slow-roasted pork recipes online for this Sunday, and I came across an American YouTube clip. I had my doubts about following his recipe anyway, simply because I'd have to translate measurements and temps, and then he introduced the Worcestershire Sauce. Worr-Sha-Sha. Haggis. To be fair, he did say, "I don't know if I'm saying that right" and after all I know plenty of people who get jalapeno and tortilla wrong. But Worr-Sha-Sha just sent me off into giggles.

I'm sure Dwellars know it's Woosta-sha (or usually just Wooster, as in Jeeves and). But I thought I'd put it here so you can pretend, if you didn't.

A biscuit is an improperly cooked donut!

I say whuh-stah-sher. Not very often though because it's nasty shite.

Same here....on both accounts

Giving leeway for accent whuh-stah-sher is totally acceptable.

So what kind of pork are you making SG? A 'pulled pork' shoulder/butt or a roast or..?

We'd call it slow roasted bone-in shoulder if we were being specific. Really, it just counts as roast pork.
I think you'd call it pulled pork because the idea is the slow roasting means it doesn't need to be carved (sliced) but literally falls apart under a fork.

I'm trying to do an English version of the Italian pork dish we had the other week (stinco arrosto) but that's shin-bone and more heavily salted - more research attests that it is technically a ham bone.

I've settled on a Jamie Oliver recipe because it includes crackling (hard skin) and Dad loves that. It's really simple too.
ETA - recipe

You Beech, you. :haha:

I usually end up making an ash of myself...

i think fox do the best biscuits! cant beat em! i wonder what the snob of the biscuit world is?

Had time to find a picture. Now I want one!

Looks tasty bbro. Where's it from?

those are wood 'biscuits', Sundae. They're used for joining two pieces of wood edge on.

'memba that song with "Rrrrrrrrrrrrrrrrrubbah Biscuits!" in it?

'memba that?

nuh-huh! McVities all the way, baby.