| Author |
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Areff
Guest
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| Posted: Wed Jul 13, 2005 9:48 am
Post subject: Re: Garibaldi Biscuits |
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the Omrud wrote:
| Quote: | Areff spake thusly:
Oh. Those look something like what I think we call, or used to call,
"raisin cookies". I haven't had such things in 25 years or so.
Unfortunately, Google-imaging for "raisin cookies" just brings up pictures
of the familiar oatmeal raisin cookie. What I'm remembering are square
and relatively flat cookies with an almost graham-crackery exterior and a
layer of raisin substance as the 'filling'. Sandwichlike in the
metaphorical sense that Oreos and any cookie with two outside layers and
a middle filling can be called sandwichlike. But the exterior was
relatively soft and not crispy -- I'm not sure if the Garibaldi biscuit
differs in this important respect.
The Garibaldi is fairly soft. Another important feature is that the
layers are indistinct. In an Oreo or Custard Creme, the layers can
be separated with a thin plane, but in the Garibaldi, the currants
are embedded in the centre of the biscuit, but not as a clear layer.
|
I think that's how the 'raisin cookie' was too, despite my referring to it
as sandwichlike. You couldn't take it apart, certainly, the way you can
an Oreo (or Hydrox [say, where is ...]).
| Quote: | It's also important to note that the Garibaldi comes in sheets of a
few biscuits (6?) or rather as a sheet of biscuitty material which is
partly serrated to enable the biscuit eater to break the sheet into
discrete biscuits. You will see on the photos above that the edges
of each biscuit is rough this is because it has been broken from its
neighbour.
|
I think that's how raisin cookies were sold too.
I checked the cookie aisle of my local supermarket but couldn't find
anything that remotely resembled these things I remember as 'raisin
cookies'. They must have gone the way of Buckwheat cereal and Freshen-Up
gum. |
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the Omrud
Guest
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| Posted: Wed Jul 13, 2005 1:46 pm
Post subject: Re: Garibaldi Biscuits |
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Areff spake thusly:
| Quote: | the Omrud wrote:
Areff spake thusly:
Jitze Couperus wrote:
Not sure they exist in Rightpondia, but here in Merrica we have
something called a "Fig Newton" which fits approximately into the
same taxonomic space as the Garibaldi.
Is that what the Garibaldi is like? I've been picturing something very
different.
No. Nothing like that. There are several images here:
http://www.bbc.co.uk/cambridgeshire/e_break/biscuit_test/biscuit_test
.shtml
http://tinyurl.com/dv44o
Oh. Those look something like what I think we call, or used to call,
"raisin cookies". I haven't had such things in 25 years or so.
Unfortunately, Google-imaging for "raisin cookies" just brings up pictures
of the familiar oatmeal raisin cookie. What I'm remembering are square
and relatively flat cookies with an almost graham-crackery exterior and a
layer of raisin substance as the 'filling'. Sandwichlike in the
metaphorical sense that Oreos and any cookie with two outside layers and
a middle filling can be called sandwichlike. But the exterior was
relatively soft and not crispy -- I'm not sure if the Garibaldi biscuit
differs in this important respect.
|
The Garibaldi is fairly soft. Another important feature is that the
layers are indistinct. In an Oreo or Custard Creme, the layers can
be separated with a thin plane, but in the Garibaldi, the currants
are embedded in the centre of the biscuit, but not as a clear layer.
In some places, the top biscuit layer touches the bottom biscuit
layer.
It's also important to note that the Garibaldi comes in sheets of a
few biscuits (6?) or rather as a sheet of biscuitty material which is
partly serrated to enable the biscuit eater to break the sheet into
discrete biscuits. You will see on the photos above that the edges
of each biscuit is rough this is because it has been broken from its
neighbour.
--
David (going on holiday this afternoon)
=====
replace usenet with the |
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Philip Eden
Guest
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| Posted: Wed Jul 13, 2005 6:18 pm
Post subject: Re: Garibaldi Biscuits |
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"Peter Moylan" <peter@seagoon.newcastle.edu.au> wrote in message
news:db21l6$8nm$1@news.newcastle.edu.au...
| Quote: | John Dean turpitued:
We used to get most of our biscuits via a neighbour who worked at
McVities where staff were allowed to bring out substandard product for a
nominal price. This may (or may not) be where the phrase "face like a
bag of broken biscuits" originated.
Many's the time I was sent, as a child, to the corner shop to buy
sixpence' worth of broken biscuits. They were an excellent deal for
families with many children and not much money. In those days the
shops kept their biscuits in large tins, and there were always enough
leftovers in the bottom of the tin to make "broken biscuits" a
standard shop item.
The parental mantra in response to childish complaints about broken |
biscuits was always "But you have to break them to eat them."
Philip Eden |
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Sara Lorimer
Guest
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| Posted: Wed Jul 13, 2005 11:20 pm
Post subject: Re: Garibaldi Biscuits |
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Areff <me@privacy.net> wrote:
| Quote: | I checked the cookie aisle of my local supermarket but couldn't find
anything that remotely resembled these things I remember as 'raisin
cookies'. They must have gone the way of Buckwheat cereal and Freshen-Up
gum.
|
The gum, at least, is still available:
http://www.hometownfavorites.com/shop/candy_cat.asp?c=4&p=1&id=777&newp=
Ewww. I remember that stuff. I don't approve of gum at any time, but
oozing gum should be banned.
--
SML |
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R H Draney
Guest
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| Posted: Thu Jul 14, 2005 12:12 am
Post subject: Re: Garibaldi Biscuits |
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Sara Lorimer filted:
Did they use the "I didn't know the gum was loaded!" ad on your side?...r |
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Will
Guest
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| Posted: Thu Jul 14, 2005 7:06 pm
Post subject: Re: Garibaldi Biscuits |
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Linz wrote:
[..]
| Quote: | The bonus to both these, and to many other good-for-cheese crackers,
is that small children can be persuaded that they are the Best Biscuit
Around. YoungBloke is very excited to get a half an oatcake to see him
through the hour's journey home from nursery.
|
Don't forget rice cakes! My version(s) of YoungBloke and YoungerBloke
both clamour for them when OldBloke gets home, hot and weary from the
undulating cycle ride from work, and refills his glycogen stores with
said cakes. ObAUE - are rice cakes strictly cakes? Aren't they more
like biscuits (AmE "cookies") which to me implies crunch, where cake
implies...well, not crunch.
Will. |
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Areff
Guest
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| Posted: Thu Jul 14, 2005 7:45 pm
Post subject: Re: Garibaldi Biscuits |
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Sara Lorimer wrote:
| Quote: | Will <billrigby@hotmail.com> wrote:
Don't forget rice cakes! My version(s) of YoungBloke and YoungerBloke
both clamour for them when OldBloke gets home, hot and weary from the
undulating cycle ride from work, and refills his glycogen stores with
said cakes. ObAUE - are rice cakes strictly cakes? Aren't they more
like biscuits (AmE "cookies") which to me implies crunch, where cake
implies...well, not crunch.
I would say they're closer to crackers than cookies, unless you're
getting the sweetened kind. But "rice crackers" are something other than
"rice cakes," so....
|
I'd say that rice cakes are not cookies and are not crackers, and aren't
particularly close to either of those categories.
They are 'cakes' only in the broadest sense of 'cake'.
I don't know from BrE 'biscuit', but 'cookie' to me does not
necessarily imply crunch -- many cookies are soft. 'Cake' certainly
implies no crunch (ignoring special categories like some
varieties of the ancient Tom Carvel ice cream cake).
Is there such a thing as a 'soft biscuit' in BrE, and, if not, what is the
BrE equivalent of a soft cookie? |
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Sara Lorimer
Guest
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| Posted: Thu Jul 14, 2005 10:53 pm
Post subject: Re: Garibaldi Biscuits |
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Will <billrigby@hotmail.com> wrote:
| Quote: | Don't forget rice cakes! My version(s) of YoungBloke and YoungerBloke
both clamour for them when OldBloke gets home, hot and weary from the
undulating cycle ride from work, and refills his glycogen stores with
said cakes. ObAUE - are rice cakes strictly cakes? Aren't they more
like biscuits (AmE "cookies") which to me implies crunch, where cake
implies...well, not crunch.
|
I would say they're closer to crackers than cookies, unless you're
getting the sweetened kind. But "rice crackers" are something other than
"rice cakes," so....
--
SML |
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Mike Lyle
Guest
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| Posted: Fri Jul 15, 2005 3:16 am
Post subject: Re: Garibaldi Biscuits |
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Paul Wolff wrote:
[...]
| Quote: | Do water biscuits have any other function than to carry cheese?
Bath
Olivers are highly spoken of by the well-heeled.
[...] |
I don't know about the well-heeled bit! but my mother always has
both. I've decided over the years that I don't really like Bath
Olivers. She speaks nostalgically of captain's biscuits, which you
can't get over here, and which I don't remember; I've never ventured
to try a recipe, but one on the Web looks rather like army hard tack,
which is very good.
--
Mike. |
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Will
Guest
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| Posted: Fri Jul 15, 2005 2:07 pm
Post subject: Cookie/Biscuit or Cake (WAS Re: Garibaldi Biscuits) |
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Areff wrote:
| Quote: | Sara Lorimer wrote:
Will <billrigby@hotmail.com> wrote:
Don't forget rice cakes! My version(s) of YoungBloke and YoungerBloke
both clamour for them when OldBloke gets home, hot and weary from the
undulating cycle ride from work, and refills his glycogen stores with
said cakes. ObAUE - are rice cakes strictly cakes? Aren't they more
like biscuits (AmE "cookies") which to me implies crunch, where cake
implies...well, not crunch.
I would say they're closer to crackers than cookies, unless you're
getting the sweetened kind. But "rice crackers" are something other than
"rice cakes," so....
I'd say that rice cakes are not cookies and are not crackers, and aren't
particularly close to either of those categories.
They are 'cakes' only in the broadest sense of 'cake'.
I don't know from BrE 'biscuit', but 'cookie' to me does not
necessarily imply crunch -- many cookies are soft. 'Cake' certainly
implies no crunch (ignoring special categories like some
varieties of the ancient Tom Carvel ice cream cake).
Is there such a thing as a 'soft biscuit' in BrE, and, if not, what is the
BrE equivalent of a soft cookie?
|
I guess you're right. A Fig Roll is a biscuit, notionally, but is not
crunchy. So what is the difference between a cookie/bicuit and a cake?
Will. |
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Donna Richoux
Guest
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| Posted: Fri Jul 15, 2005 3:35 pm
Post subject: Re: Cookie/Biscuit or Cake |
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Will <billrigby@hotmail.com> wrote:
| Quote: | I guess you're right. A Fig Roll is a biscuit, notionally, but is not
crunchy. So what is the difference between a cookie/bicuit and a cake?
|
I see the road unrolling before us that is paved with all the names of
baked goods.
If we go down this road yet again, would someone promise to turn it into
some sort of FAQ-reference? Like the Great Britain/England pages? I'm
sure everyone would kibitz helpfully.
Meanwhile, I know we've already found pictures for a lot of these
things. The Cook's Thesaurus is a decent site with pictures, names, and
some text about a wide variety of foods. For example:
http://www.foodsubs.com/Cookies.html
--
Best -- Donna Richoux |
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Areff
Guest
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| Posted: Fri Jul 15, 2005 3:37 pm
Post subject: Re: Cookie/Biscuit or Cake (WAS Re: Garibaldi Biscuits) |
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Will wrote:
| Quote: | I guess you're right. A Fig Roll is a biscuit, notionally, but is not
crunchy.
|
Interestingly enough, the 1914 trademark registration record for "fig
newton" apparently described the product as a "biscuit". More evidence of
the former currency of "biscuit" (in the BrE sort of sense) in AmE, along
with Nabisco (National Biscuit Company).
I hope no one in the UK considers a fig roll a "roll".
| Quote: | So what is the difference between a cookie/bicuit and a cake?
|
I think we've discussed this one before. In AmE there's one obvious
difference that might not be applicable to BrE: size. Well, shape
too. Cookies tend to be small; at its largest a cookie might be six
inches in diameter. Moreover, cookies are relatively flat things, though
often less flat than crackers (= BrE "savoury biscuits"?). A cake, using
the primary meaning in AmE which refers to a certain kind of countable
bakery item, is as a rule a large thing, much larger than a cookie, and
significantly taller than a cookie. It is typically softer (more cakelike
in fact) too. There are other differences, but those are a start.
I get the sense that "a cake" can refer to a broader class of things in
BrE, and that small cakes of some sort have remained popular there since
mediaeval times. I'm not sure that those things would be considered cakes
in AmE, but I'm getting out of my depth here.
Cupcakes are pretty close notionally to a miniature cake. Cupcakes should
be distinguished from (American) muffins, which should be distinguished
from AmE "English muffins", which should be distinguished from BrE
muffins, not to mention crumpets. |
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Areff
Guest
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| Posted: Fri Jul 15, 2005 6:25 pm
Post subject: Re: Cookie/Biscuit or Cake |
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Sara Lorimer wrote:
| Quote: | In our household, where they're eaten daily, they're called "fig bars."
They're actually Fig Newmans, but I don't like teaching my kid
brandnames.
|
"Fig bar" is clearly the modern AmE generic for "fig newton" (unless you
consider "fig newton" a de facto generic). I've actually found that the
off-brands are typically better than Fig Newtons themselves -- something
about the outer layer of the product. |
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Guest
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| Posted: Fri Jul 15, 2005 9:01 pm
Post subject: Re: Cookie/Biscuit or Cake (WAS Re: Garibaldi Biscuits) |
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On Fri, 15 Jul 2005 13:37:00 +0000 (UTC), Areff
<me@privacy.net> wrote:
| Quote: | Cupcakes are pretty close notionally to a miniature cake. Cupcakes should
be distinguished from (American) muffins, which should be distinguished
from AmE "English muffins", which should be distinguished from BrE
muffins, not to mention crumpets.
Speaking of which I think Taiwan Bill has stopped |
grepping for Taiwan or God. Or his latest wife
got him. |
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Sara Lorimer
Guest
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| Posted: Fri Jul 15, 2005 9:50 pm
Post subject: Re: Cookie/Biscuit or Cake |
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Areff <me@privacy.net> wrote:
| Quote: | Will wrote:
I guess you're right. A Fig Roll is a biscuit, notionally, but is not
crunchy.
Interestingly enough, the 1914 trademark registration record for "fig
newton" apparently described the product as a "biscuit". More evidence of
the former currency of "biscuit" (in the BrE sort of sense) in AmE, along
with Nabisco (National Biscuit Company).
In our household, where they're eaten daily, they're called "fig bars." |
They're actually Fig Newmans, but I don't like teaching my kid
brandnames.
--
SML |
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