Jaffa Cakes

  • Thread starter Thread starter Ardross
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How can a red berry be a 'Jaffa' cake, for goodness' sake? They're called Jaffa cakes because they're (supposedly) made with jam from Jaffa oranges. I despair at the abuse of language and meaning.
 
You took the words right out of my mouth.

Which as some of them were "Jaffa cakes" and "jam" was probably a good thing given the current obsession on here with weight loss
 
Do you like them, Brian? I adore them and can nosh a whole packet in a day. Not that that's a boast, more a confession! :shy:
 
The original Jaffa cakes are nice - not too sweet . These red berry jobs taste very artificial and sweet yuk . Someone recommended them on here - come on own up
 
Yuk. Jaffa cakes are the work of the devil, he makes Marmite too. They're the kind of food you either love or detest in the strongest possible terms.
 
Oh, I like all of those - especially sprouts with Dream Topping! Mm, mm, Michel Roux, eatcha heart out! But Marmite IS awful - while Bovril is ace.

There are just a few foods that, unless on the brink of death, I'd be forced to eat. They include tripe, whelks, raw onions, and... er, I think that's it, actually! I can even manage pork if it's served when dining with friends, though the smell of it cooking still makes me feel a bit queasy, but it's something I've tried to avoid since childhood. What I still can't manage (without the good chance of throwing up) are soft-cooked eggs, especially when the white looks like snot... excuse me, I've gotta go... :(
 
C'mon Jinnyj - own up!!!! To be fair, I agree with her - I quite like the berry Jaffa cakes. They're not as good as the raspberry ones they produced for a while, but they're good.

Kri - how can you not like raw onions???? Hmmmm.....love 'em!!! Especially with loads of salt on.....
 
Is a Jaffa Cake a cake or a biscuit?

This is one of the questions that is being used increasingly in modern job interviews - supposedly, the way you react to it reveals a lot about your charactor.

I have decided that, if I was asked this question in a job interview, my answer would be:

"Bollocks to this. I don't want to work for a poxy company that asks stupid questions about Jaffa Cakes in interviews. Stick the job up your arse (slam door behind).
 
I beg to differ m'learned friend. Customs & Excise claimed that the Jaffa cake was a chocolate covered biscuit and therefore subject to VAT. United Biscuits said the Jaffa cake was a cake, which meant the chocolate did not matter. The Tribunal agreed with United Biscuits.

So, Relkeel, the problem arises if your interview is with HM Customs & Excise - do you answer correctly with biscuit which will remind them of their ignominious defeat or not?

I remember that at the time of the case, to which the media devoted an inordinate amount of coverage, there was rather a good layman's definition floating around. When a biscuit gets old it goes soft - when a cake gets old it goes hard.

(I want no men on here claiming to be either, thank you)
 
For God's sake - don't you men know anything about cooking??? :P A Jaffa cake has a sponge base - you don't make biscuits out of sponge, but you do make cakes out of it!!!! :D
 
:D I think I stopped reading halfway through an article on the subject . Looks like a biscuit to me - the sponge base is neither here nor there - why can you not have a sponge based biscuit ?
 
Originally posted by PDJ@Jun 22 2005, 05:40 PM
Jaffa Cakes, Marmite, Dream Topping. I love them all!!
Click to expand...
I notice you missed out sprouts. Very wise indeed. One of the best things about leaving home was that at Christmas I never had to consume one :lol:
 
Brian - actually, I DO like oysters! I had platefuls of them in Florida, with a dash of lemon and Tabasco sauce, and they were great. Sadly, though, I was manless at the time, and unable to test their supposedly aphrodisiac qualities. There are some pretty good ones down here, too, and occasionally I treat myself to a half-dozen. Tripe's just got that unappetizing look, smell, and texture to it, but whelks - oh, good grief, I tried some from Barrie Cope's seafood stall at Plumpton, and nearly threw up. I got past their appearance, which is like giant snot balls, and the strong taste, but the 'mouth feel' was like chewing a pile of rubber. Deeply disappointing, since I adore mussels, scallops, cockles and oysters. A local restaurant I find myself wandering to fairly often does the most delicious scallops wrapped in smoked bacon, which are fab.
 
Pee - you, Cath, Ardross and I went there! I took my cousin on her recent visit, and she had oysters, I had the scallops, for starters. Then we both attacked enormous 'fish platters' of steaks of cod, salmon, halibut, plus fried calamari, and scampi - and fries. You know, I don't think this damn diet is EVER going to start! :(
 
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