Originally Posted by
LapLap
USA_flyer I pressed “like” on your post to show I read it. But I couldn’t possibly start such a thread.
Sure, I wrote “to dip or not dip”, but unless the dipping destination is some kind of emulsification allowing the dipped thing to keep its identity, it’s soul, the correct answer, ALWAYS, is
no.
I acknowledge your predilection for dipped hob-nobs, but I am someone who will not even dip biscotti in Vin Santo, doesn’t matter if the biscotti are hard enough to break my teeth.
Dipping stuff into coffee ruins two good things. In this, I am proud to be an unwavering bigot, but I am generous and forgiving to those who wish to learn the true path, redemption is possible.
So if you don't dunk your biccie in your tea, how do you soften it before chewing it? Hob nobs are too crunchy to be eaten without some form of liquid to soften them, saliva doesn't cut it. Same is true of almost all biscuits.
My mother, bless her, will take a bite of biscuit and then a gulp of tea to speed the softening process. Personally I find the process revolting and much prefer to dunk. I have actually let her know this and I think I hurt her feelings.