| Author |
Message |
John Dean
Guest
|
| Posted: Sat Jul 23, 2005 6:04 pm
Post subject: Re: Garibaldi Biscuits |
|
|
sage wrote:
| Quote: | John Dean wrote:
Wood Avens wrote:
On Mon, 11 Jul 2005 12:34:23 +0100, "John Dean"
john-dean@frag.lineone.net> wrote:
Laura F. Spira wrote:
Surely you've eaten a Lincoln biscuit?
http://www.nicecupofteaandasitdown.com/biscuits/previous.php3?item=20
I've eaten many. But I didn't know they had a special name.
When I was a child (and I can'be that much older than you), surely
all biscuits had names. I can't think of one that was "just a
biscuit". Even today, there are remarkably few, and those mostly
found in assortment boxes. In the old days, they were delivered
from the grocer's in a paper bag; but the ones you'll find on the
rolls on the supermarket shelves today have the same names.
(Snip)
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.
My uncle drove a delivery van for McVities (in Levenshulme, I think).
He was a happy chap... but I don't remember getting any freebies.
|
Levenshulme is the place I'm thinking of. My Auntie Vi (no relation)
worked there.
I see from a spot of Googling that the depot is still there.
And that they've turned "broken biscuits" into a commercial venture.
http://www.bits.bris.ac.uk/tjwood/mse/ownbrands1.html
"McVities make most of M & S biscuits. You can shop at the McVities
factory shop i,.e. broken biscuits etc.....and what do you mostly find
there............M&S Biscuits!! "
--
John Dean
Oxford |
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|
 |
John Dean
Guest
|
| Posted: Sat Jul 23, 2005 6:05 pm
Post subject: Re: Garibaldi Biscuits |
|
|
sage wrote:
| Quote: | the Omrud wrote:
irwell spake thusly:
Paris has a Garibaldi Boulevard.
Does it have squashed currants embedded in it?
You mean like Eccles cakes do?
|
But in the perfect Eccles cake, the currants are neither squashed nor
embedded. You just make a little bag of pastry, drop the currants in
(unsquashed), seal the bag and bake.
--
John Dean
Oxford |
|
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|
|
CDB
Guest
|
| Posted: Sat Jul 23, 2005 6:59 pm
Post subject: Re: Cookie/Biscuit or Cake |
|
|
"Pat Durkin" <durkinpa@nothome.com> wrote in message
news:pNhEe.6064$_%4.5698@newssvr14.news.prodigy.com...
| Quote: |
"CDB" <unbellecd@sprint.ca> wrote in message
news:yjgEe.8923$EP2.38936@newscontent-01.sprint.ca...
"Pat Durkin" <durkinpa@nothome.com> wrote in message
news:NB9Ee.1985$Fk4.1321@newssvr21.news.prodigy.com...
"CDB" <unbellecd@sprint.ca> wrote in message
news:cCYDe.8790$EP2.37954@newscontent-01.sprint.ca...
"Spehro Pefhany" <speffSNIP@interlogDOTyou.knowwhat> wrote in
message
news:rp60e1l6ab6e94kvibr2vt0ups56389f3b@4ax.com...
On 21 Jul 2005 21:22:32 GMT, the renowned "Default User"
defaultuserbr@yahoo.com> wrote:
Richard Bollard wrote:
On Fri, 15 Jul 2005 23:25:11 +0100, "Mike Lyle"
mike_lyle_uk@REMOVETHISyahoo.co.uk> wrote:
Right, except about "twice cooked". I'd always assumed it
meant
not
"cooked twice", but "cooked more than usual" -- cf
"high-baked".
But
Beeton says it meant the kind for ships and other butch
applications
were first baked normally, then set to dry out in the hot
air
in
a
space above the oven -- to make sure they were dry enough
not
to
go
mouldy in store.
One of the few things we now have that is twice cooked by
definition
is toast. Once to make it bread and twice to make it toast.
Also twice-baked potatoes.
Brian
And refried beans.
OBfussiness: "refritos", in this context just means they get the
living pants fried off them. When we were in Mexico, our cook
Emilia
Sánchez, a delightful woman and a good cook too, would put
boiled
beans, some water, and lots of oil in a clay pot on a very low
gas
flame and leave it there for at least a day, stirring
occasionally.
No repetitions of the "frying" were required, nor any
improvement
on
the result possible.
But "re-" means "overly, very much", in addition to "again". And
it
has an
emphatic repetitive form: something like "requetepequeno"(=itsy
bitsy teeny
weeny). I think I have heard it used to describe a relative some
generations beyond "abuelo": requeteabuelo, or something like
that.
(requeteviejo)
Agreed. That's why I don't think frijoles refritos are in the
bis-cuit class.
I just remembered: Great grandpa is usually bisabuelo. I think that
gets us
back into the biscuit/triscuit class, right? And I think I have
seen or
heard bisbisabuelo.
But refritos in the bis-cuit class? Sure they are. They don't get
all eaten
at the first sitdown, do they? Well, like chili and other stews,
they are
all the better for having been reheated.
Oh, and chicken/pork/turkey stuffing (dressing) is in the biscuit
class, too
( or tris- when reheated). I can recall someone (a Brit) telling me
that if
you heat up the cream or other stuff before putting it into a dough
or
batter, that makes the finished product bis-cuit, too.
I don't know enough about potting, but I understand that bisque
pottery,
even the unglazed stuff, has been twice cooked. But terra cotta
hasn't
been.
We must agree to disagree. You call reheated leftovers biscochos; I |
call them daily bread. |
|
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|
|
TsuiDF
Guest
|
| Posted: Sat Jul 23, 2005 9:41 pm
Post subject: Re: Cookie/Biscuit or Cake |
|
|
Paul Wolff wrote:
| Quote: |
That site has much to catch the imagination. What is a barfi? Is horse
meat exotic? Who eats semi-set alcoholic jellies designed to be
swallowed as cocktails? Where does one go to buy unfermented fruit
juice intended specifically for sacramental purposes?
|
I think the answers are: an Indian sweet; not in Belgium; people in
their 20s; and -- a religious supply store? (that last one was
hard)....
and yes, a mini-food-FAQ would be wonderful.
Cheers,
Stephanie
in Brussels (where I once saw horse meat sushi listed on the menu) |
|
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|
|
CDB
Guest
|
| Posted: Sun Jul 24, 2005 1:13 am
Post subject: Re: Cookie/Biscuit or Cake |
|
|
"CDB" <unbellecd@sprint.ca> wrote in message
news:sarEe.8947$EP2.39334@newscontent-01.sprint.ca...
| Quote: |
[...]
We must agree to disagree. You call reheated leftovers biscochos; I
call them daily bread.
|
I give myself the bizness, in a prophylactic kind of way. |
|
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|
|
g2
Joined: 20 Jul 2005
Posts: 187
|
| Posted: Sun Jul 24, 2005 1:38 am
Post subject: Re: Cookie/Biscuit or Cake |
|
|
On Sat, 23 Jul 2005 08:59:09 -0400, "CDB" <unbellecd@sprint.ca> wrote:
| Quote: |
"Pat Durkin" <durkinpa@nothome.com> wrote in message
news:pNhEe.6064$_%4.5698@newssvr14.news.prodigy.com...
"CDB" <unbellecd@sprint.ca> wrote in message
news:yjgEe.8923$EP2.38936@newscontent-01.sprint.ca...
"Pat Durkin" <durkinpa@nothome.com> wrote in message
news:NB9Ee.1985$Fk4.1321@newssvr21.news.prodigy.com...
"CDB" <unbellecd@sprint.ca> wrote in message
news:cCYDe.8790$EP2.37954@newscontent-01.sprint.ca...
"Spehro Pefhany" <speffSNIP@interlogDOTyou.knowwhat> wrote in
message
news:rp60e1l6ab6e94kvibr2vt0ups56389f3b@4ax.com...
On 21 Jul 2005 21:22:32 GMT, the renowned "Default User"
defaultuserbr@yahoo.com> wrote:
Richard Bollard wrote:
On Fri, 15 Jul 2005 23:25:11 +0100, "Mike Lyle"
mike_lyle_uk@REMOVETHISyahoo.co.uk> wrote:
Right, except about "twice cooked". I'd always assumed it
meant
not
"cooked twice", but "cooked more than usual" -- cf
"high-baked".
But
Beeton says it meant the kind for ships and other butch
applications
were first baked normally, then set to dry out in the hot
air
in
a
space above the oven -- to make sure they were dry enough
not
to
go
mouldy in store.
One of the few things we now have that is twice cooked by
definition
is toast. Once to make it bread and twice to make it toast.
Also twice-baked potatoes.
Brian
And refried beans.
OBfussiness: "refritos", in this context just means they get the
living pants fried off them. When we were in Mexico, our cook
Emilia
Sánchez, a delightful woman and a good cook too, would put
boiled
beans, some water, and lots of oil in a clay pot on a very low
gas
flame and leave it there for at least a day, stirring
occasionally.
No repetitions of the "frying" were required, nor any
improvement
on
the result possible.
But "re-" means "overly, very much", in addition to "again". And
it
has an
emphatic repetitive form: something like "requetepequeno"(=itsy
bitsy teeny
weeny). I think I have heard it used to describe a relative some
generations beyond "abuelo": requeteabuelo, or something like
that.
(requeteviejo)
Agreed. That's why I don't think frijoles refritos are in the
bis-cuit class.
I just remembered: Great grandpa is usually bisabuelo. I think that
gets us
back into the biscuit/triscuit class, right? And I think I have
seen or
heard bisbisabuelo.
But refritos in the bis-cuit class? Sure they are. They don't get
all eaten
at the first sitdown, do they? Well, like chili and other stews,
they are
all the better for having been reheated.
Oh, and chicken/pork/turkey stuffing (dressing) is in the biscuit
class, too
( or tris- when reheated). I can recall someone (a Brit) telling me
that if
you heat up the cream or other stuff before putting it into a dough
or
batter, that makes the finished product bis-cuit, too.
I don't know enough about potting, but I understand that bisque
pottery,
even the unglazed stuff, has been twice cooked. But terra cotta
hasn't
been.
We must agree to disagree. You call reheated leftovers biscochos; I
call them daily bread.
All this bissing and trissing reminded me of a brief interchange with |
my wife the other day) perhaps you might care to care to comment.
wife
how do *you* say trickuhlah?
me
trickuhlah
wife
(pointing to TV) *he* said trycollar
me
MIT I suppose.
and we went our ways. |
|
| Back to top |
|
|
Raymond S. Wise
Guest
|
| Posted: Sun Jul 24, 2005 1:59 am
Post subject: Re: Cookie/Biscuit or Cake |
|
|
rbaniste1@shaw.ca wrote:
| Quote: | On Sat, 23 Jul 2005 08:59:09 -0400, "CDB" <unbellecd@sprint.ca> wrote:
|
[...]
| Quote: | All this bissing and trissing reminded me of a brief interchange with
my wife the other day) perhaps you might care to care to comment.
wife
how do *you* say trickuhlah?
me
trickuhlah
wife
(pointing to TV) *he* said trycollar
me
MIT I suppose.
and we went our ways.
|
For the longest time I pronounced the name of the Japanese anime series
*Trigun* as [tri'gun] [tree-GOON]. Then I realized that the name of the
series was supposted to refer to three guns (It's a science-fiction
series set in a planet much resembling the Old West, and the main
character is a plant who looks human and has guns which appear from his
arms from time to time--not that he wants them to.) So it should be
['traIgVn] "TRY gun," with the "tri-" of "tricycle."
--
Raymond S. Wise
Minneapolis, Minnesota USA
E-mail: mplsray @ yahoo . com |
|
| Back to top |
|
|
Mike Lyle
Guest
|
| Posted: Sun Jul 24, 2005 3:07 am
Post subject: Re: Garibaldi Biscuits |
|
|
sage wrote:
| Quote: | John Dean wrote:
Wood Avens wrote:
On Mon, 11 Jul 2005 12:34:23 +0100, "John Dean"
john-dean@frag.lineone.net> wrote:
Laura F. Spira wrote:
Surely you've eaten a Lincoln biscuit?
http://www.nicecupofteaandasitdown.com/biscuits/previous.php3?item=20
I've eaten many. But I didn't know they had a special name.
When I was a child (and I can'be that much older than you),
surely
all biscuits had names. I can't think of one that was "just a
biscuit". Even today, there are remarkably few, and those mostly
found in assortment boxes. In the old days, they were delivered
from the grocer's in a paper bag; but the ones you'll find on the
rolls on the supermarket shelves today have the same names.
(Snip)
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.
My uncle drove a delivery van for McVities (in Levenshulme, I
think).
He was a happy chap... but I don't remember getting any freebies.
Cheers, Sage
|
I don't suppose it's in any way unique, but when I was an unemployed
single parent, one of the children's weekly (or most-weekly) treats
was a big bag of broken biscuits from a repellent and now
swallowed-up place called "Kwik-Save". I used to examine the bags
very carefully to achieve the maximum proportion of chocolate-coateds
for my outlay. I do, just, remember that traditional grocers who
weighed things out used to have a glass-topped tin of broken biscuits
for a low price: at school we used to patronise these in a big way,
which is further confirmation, if any were needed, that a British
boarding-school education trains you for anything (but I haven't
tried prison yet).
--
Mike. |
|
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|
|
Pat Durkin
Guest
|
| Posted: Sun Jul 24, 2005 6:51 am
Post subject: Re: Cookie/Biscuit or Cake |
|
|
<rbaniste1@shaw.ca> wrote in message
news:hl65e15i85kp0jjb8qlka28ou273og7t9s@4ax.com...
| Quote: | On Sat, 23 Jul 2005 08:59:09 -0400, "CDB" <unbellecd@sprint.ca> wrote:
"Pat Durkin" <durkinpa@nothome.com> wrote in message
news:pNhEe.6064$_%4.5698@newssvr14.news.prodigy.com...
"CDB" <unbellecd@sprint.ca> wrote in message
news:yjgEe.8923$EP2.38936@newscontent-01.sprint.ca...
"Pat Durkin" <durkinpa@nothome.com> wrote in message
news:NB9Ee.1985$Fk4.1321@newssvr21.news.prodigy.com...
"CDB" <unbellecd@sprint.ca> wrote in message
news:cCYDe.8790$EP2.37954@newscontent-01.sprint.ca...
"Spehro Pefhany" <speffSNIP@interlogDOTyou.knowwhat> wrote in
message
news:rp60e1l6ab6e94kvibr2vt0ups56389f3b@4ax.com...
On 21 Jul 2005 21:22:32 GMT, the renowned "Default User"
defaultuserbr@yahoo.com> wrote:
Richard Bollard wrote:
On Fri, 15 Jul 2005 23:25:11 +0100, "Mike Lyle"
mike_lyle_uk@REMOVETHISyahoo.co.uk> wrote:
Right, except about "twice cooked". I'd always assumed it
meant
not
"cooked twice", but "cooked more than usual" -- cf
"high-baked".
But
Beeton says it meant the kind for ships and other butch
applications
were first baked normally, then set to dry out in the hot
air
in
a
space above the oven -- to make sure they were dry enough
not
to
go
mouldy in store.
One of the few things we now have that is twice cooked by
definition
is toast. Once to make it bread and twice to make it toast.
Also twice-baked potatoes.
Brian
And refried beans.
OBfussiness: "refritos", in this context just means they get the
living pants fried off them. When we were in Mexico, our cook
Emilia
Sánchez, a delightful woman and a good cook too, would put
boiled
beans, some water, and lots of oil in a clay pot on a very low
gas
flame and leave it there for at least a day, stirring
occasionally.
No repetitions of the "frying" were required, nor any
improvement
on
the result possible.
But "re-" means "overly, very much", in addition to "again". And
it
has an
emphatic repetitive form: something like "requetepequeno"(=itsy
bitsy teeny
weeny). I think I have heard it used to describe a relative some
generations beyond "abuelo": requeteabuelo, or something like
that.
(requeteviejo)
Agreed. That's why I don't think frijoles refritos are in the
bis-cuit class.
I just remembered: Great grandpa is usually bisabuelo. I think that
gets us
back into the biscuit/triscuit class, right? And I think I have
seen or
heard bisbisabuelo.
But refritos in the bis-cuit class? Sure they are. They don't get
all eaten
at the first sitdown, do they? Well, like chili and other stews,
they are
all the better for having been reheated.
Oh, and chicken/pork/turkey stuffing (dressing) is in the biscuit
class, too
( or tris- when reheated). I can recall someone (a Brit) telling me
that if
you heat up the cream or other stuff before putting it into a dough
or
batter, that makes the finished product bis-cuit, too.
I don't know enough about potting, but I understand that bisque
pottery,
even the unglazed stuff, has been twice cooked. But terra cotta
hasn't
been.
We must agree to disagree. You call reheated leftovers biscochos; I
call them daily bread.
All this bissing and trissing reminded me of a brief interchange with
my wife the other day) perhaps you might care to care to comment.
wife
how do *you* say trickuhlah?
me
trickuhlah
wife
(pointing to TV) *he* said trycollar
me
MIT I suppose.
|
I am ambivalent with the word. If I am thinking of the French flag,
cockade, etc, I will probably pronounce it as " 'tree co lor". However, if
I wanted to be understood by most of my neighbors and acquaintances and
don't want to stop and explain, I will say " 'try color(ed)", which isn't
all that much shorter, and certainly not clearer than "three-colored".
Three-cornered-hat is another that sometimes appears with "tri-". |
|
| Back to top |
|
|
g2
Joined: 20 Jul 2005
Posts: 187
|
| Posted: Sun Jul 24, 2005 10:26 pm
Post subject: Re: Cookie/Biscuit or Cake |
|
|
On 23 Jul 2005 12:59:45 -0700, "Raymond S. Wise" <mplsray@my-deja.com>
wrote:
| Quote: |
rbaniste1@shaw.ca wrote:
On Sat, 23 Jul 2005 08:59:09 -0400, "CDB" <unbellecd@sprint.ca> wrote:
[...]
All this bissing and trissing reminded me of a brief interchange with
my wife the other day) perhaps you might care to care to comment.
wife
how do *you* say trickuhlah?
me
trickuhlah
wife
(pointing to TV) *he* said trycollar
me
MIT I suppose.
and we went our ways.
For the longest time I pronounced the name of the Japanese anime series
*Trigun* as [tri'gun] [tree-GOON]. Then I realized that the name of the
series was supposted to refer to three guns (It's a science-fiction
series set in a planet much resembling the Old West, and the main
character is a plant who looks human and has guns which appear from his
arms from time to time--not that he wants them to.) So it should be
['traIgVn] "TRY gun," with the "tri-" of "tricycle."
|
In America the tricycle pronunciation seems to be the one used for the
three-coloured flag. I do not think I ever heard that in England
where I remember the 'tri' to have been not quite the sound in
'treacle' nor yet quite that of 'trick'.
Perhaps the shift to 'countree' from 'countri' for 'country' was just
beginning, though there were relatively few Jamaican immigrants in the
country when I left. |
|
| Back to top |
|
|
g2
Joined: 20 Jul 2005
Posts: 187
|
| Posted: Sun Jul 24, 2005 10:26 pm
Post subject: Re: Cookie/Biscuit or Cake |
|
|
On Sun, 24 Jul 2005 00:51:36 GMT, "Pat Durkin" <durkinpa@nothome.com>
wrote:
| Quote: |
rbaniste1@shaw.ca> wrote in message
news:hl65e15i85kp0jjb8qlka28ou273og7t9s@4ax.com...
On Sat, 23 Jul 2005 08:59:09 -0400, "CDB" <unbellecd@sprint.ca> wrote:
"Pat Durkin" <durkinpa@nothome.com> wrote in message
news:pNhEe.6064$_%4.5698@newssvr14.news.prodigy.com...
"CDB" <unbellecd@sprint.ca> wrote in message
news:yjgEe.8923$EP2.38936@newscontent-01.sprint.ca...
"Pat Durkin" <durkinpa@nothome.com> wrote in message
news:NB9Ee.1985$Fk4.1321@newssvr21.news.prodigy.com...
"CDB" <unbellecd@sprint.ca> wrote in message
news:cCYDe.8790$EP2.37954@newscontent-01.sprint.ca...
"Spehro Pefhany" <speffSNIP@interlogDOTyou.knowwhat> wrote in
message
news:rp60e1l6ab6e94kvibr2vt0ups56389f3b@4ax.com...
On 21 Jul 2005 21:22:32 GMT, the renowned "Default User"
defaultuserbr@yahoo.com> wrote:
Richard Bollard wrote:
On Fri, 15 Jul 2005 23:25:11 +0100, "Mike Lyle"
mike_lyle_uk@REMOVETHISyahoo.co.uk> wrote:
Right, except about "twice cooked". I'd always assumed it
meant
not
"cooked twice", but "cooked more than usual" -- cf
"high-baked".
But
Beeton says it meant the kind for ships and other butch
applications
were first baked normally, then set to dry out in the hot
air
in
a
space above the oven -- to make sure they were dry enough
not
to
go
mouldy in store.
One of the few things we now have that is twice cooked by
definition
is toast. Once to make it bread and twice to make it toast.
Also twice-baked potatoes.
Brian
And refried beans.
OBfussiness: "refritos", in this context just means they get the
living pants fried off them. When we were in Mexico, our cook
Emilia
Sánchez, a delightful woman and a good cook too, would put
boiled
beans, some water, and lots of oil in a clay pot on a very low
gas
flame and leave it there for at least a day, stirring
occasionally.
No repetitions of the "frying" were required, nor any
improvement
on
the result possible.
But "re-" means "overly, very much", in addition to "again". And
it
has an
emphatic repetitive form: something like "requetepequeno"(=itsy
bitsy teeny
weeny). I think I have heard it used to describe a relative some
generations beyond "abuelo": requeteabuelo, or something like
that.
(requeteviejo)
Agreed. That's why I don't think frijoles refritos are in the
bis-cuit class.
I just remembered: Great grandpa is usually bisabuelo. I think that
gets us
back into the biscuit/triscuit class, right? And I think I have
seen or
heard bisbisabuelo.
But refritos in the bis-cuit class? Sure they are. They don't get
all eaten
at the first sitdown, do they? Well, like chili and other stews,
they are
all the better for having been reheated.
Oh, and chicken/pork/turkey stuffing (dressing) is in the biscuit
class, too
( or tris- when reheated). I can recall someone (a Brit) telling me
that if
you heat up the cream or other stuff before putting it into a dough
or
batter, that makes the finished product bis-cuit, too.
I don't know enough about potting, but I understand that bisque
pottery,
even the unglazed stuff, has been twice cooked. But terra cotta
hasn't
been.
We must agree to disagree. You call reheated leftovers biscochos; I
call them daily bread.
All this bissing and trissing reminded me of a brief interchange with
my wife the other day) perhaps you might care to care to comment.
wife
how do *you* say trickuhlah?
me
trickuhlah
wife
(pointing to TV) *he* said trycollar
me
MIT I suppose.
I am ambivalent with the word. If I am thinking of the French flag,
cockade, etc, I will probably pronounce it as " 'tree co lor". However, if
I wanted to be understood by most of my neighbors and acquaintances and
don't want to stop and explain, I will say " 'try color(ed)", which isn't
all that much shorter, and certainly not clearer than "three-colored".
Three-cornered-hat is another that sometimes appears with "tri-".
That's another interesting word. Ambivalent and trivalent are both |
"international scientific" but the 'a' sort of disappears in the first
and becomes the 'a' of 'vale' in the second. Equivalence in spoken
English must seem infuriatingly rare to a nonnessie, as Izzy has it. |
|
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|
|
Robin Bignall
Guest
|
| Posted: Mon Jul 25, 2005 4:22 am
Post subject: Re: Garibaldi Biscuits |
|
|
On Sat, 23 Jul 2005 22:07:51 +0100, "Mike Lyle"
<mike_lyle_uk@REMOVETHISyahoo.co.uk> wrote:
| Quote: | sage wrote:
John Dean wrote:
Wood Avens wrote:
On Mon, 11 Jul 2005 12:34:23 +0100, "John Dean"
john-dean@frag.lineone.net> wrote:
Laura F. Spira wrote:
Surely you've eaten a Lincoln biscuit?
http://www.nicecupofteaandasitdown.com/biscuits/previous.php3?item=20
I've eaten many. But I didn't know they had a special name.
When I was a child (and I can'be that much older than you),
surely
all biscuits had names. I can't think of one that was "just a
biscuit". Even today, there are remarkably few, and those mostly
found in assortment boxes. In the old days, they were delivered
from the grocer's in a paper bag; but the ones you'll find on the
rolls on the supermarket shelves today have the same names.
(Snip)
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.
My uncle drove a delivery van for McVities (in Levenshulme, I
think).
He was a happy chap... but I don't remember getting any freebies.
Cheers, Sage
I don't suppose it's in any way unique, but when I was an unemployed
single parent, one of the children's weekly (or most-weekly) treats
was a big bag of broken biscuits from a repellent and now
swallowed-up place called "Kwik-Save". I used to examine the bags
very carefully to achieve the maximum proportion of chocolate-coateds
for my outlay. I do, just, remember that traditional grocers who
weighed things out used to have a glass-topped tin of broken biscuits
for a low price: at school we used to patronise these in a big way,
which is further confirmation, if any were needed, that a British
boarding-school education trains you for anything (but I haven't
tried prison yet).
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There's still time. Incidentally, "Kwik-Save" seems to be a common
name. We have one here. I don't know whether they're part of a chain
or franchise, but this one seems to be run by its owner and his wife.
--
Robin
Hoddesdon, England |
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Mickwick
Guest
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| Posted: Mon Jul 25, 2005 8:12 pm
Post subject: Re: Garibaldi Biscuits |
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In alt.usage.english, Robin Bignall wrote:
| Quote: | There's still time. Incidentally, "Kwik-Save" seems to be a common
name. We have one here. I don't know whether they're part of a chain
or franchise, but this one seems to be run by its owner and his wife.
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They are part of a chain. There are several around here. They are like
scruffy Spars.
--
Mickwick |
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the Omrud
Guest
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| Posted: Mon Jul 25, 2005 8:32 pm
Post subject: Re: Garibaldi Biscuits |
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Mickwick spake thusly:
| Quote: | In alt.usage.english, Robin Bignall wrote:
There's still time. Incidentally, "Kwik-Save" seems to be a common
name. We have one here. I don't know whether they're part of a chain
or franchise, but this one seems to be run by its owner and his wife.
They are part of a chain. There are several around here. They are like
scruffy Spars.
|
The chain was bought by Summerfield, I think, a couple of years ago -
they closed ours down because it was only a few hundred yards from
one of their own shops. They can be quite big, unlike Spar.
--
David
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