Why is it the packs of Tucs cheese biscuits invariably arrive broken or
weakened such that they snap as the cheese is applied?

My guess is that shelf stackers play pass the parcel with them on the
journey from warehouse to shelf.
--
Tim Lamb

On 08/11/2019 20:32, Tim Lamb wrote:
Why is it the packs of Tucs cheese biscuits invariably arrive broken or
weakened such that they snap as the cheese is applied?


EU rules mean they can no longer use as much cardboard in the biscuit
recipe.


--
mailto : news {at} admac {dot} myzen {dot} co {dot} uk

On Friday, 8 November 2019 20:32:33 UTC, Tim Lamb wrote:
Why is it the packs of Tucs cheese biscuits invariably arrive broken or
weakened such that they snap as the cheese is applied?

You're not supposed to apply cheese directly to the Tuc biscuit. The force of doing that, as well as placing a Tuc against a flat or curved plate, will cause stresses within the biscuit structure leading to catastrophic fracture failure.

The correct technique is to:

(a) place the Tuc biscuit on a surface that will support the biscuit. A silicone baking sheet may be suitable.

(b) apply a layer of butter to the Tuc biscuit with a knife, ensuring that the film of butter always acts as a cushion between the knife and the biscuit.

(c) gently lower the cheese onto the top of the Tuc biscuit until surface tension of the butter film adheres to the cheese but the cheese does not apply force onto the Tuc biscuit.

Any Tucs that arrive already broken should be put aside and used as a crunchy toppping for macaroni cheese.

Owain

And I get the same issue with Ginger nuts, where they seem intact until you
open the packet, then they turn to fragments.
Brian

--
----- --
This newsgroup posting comes to you directly from...
The Sofa of Brian Gaff...

Blind user, so no pictures please
Note this Signature is meaningless.!
"Tim Lamb" wrote in message
...
Why is it the packs of Tucs cheese biscuits invariably arrive broken or
weakened such that they snap as the cheese is applied?

My guess is that shelf stackers play pass the parcel with them on the
journey from warehouse to shelf.
--
Tim Lamb

In message , "Brian Gaff (Sofa)"
writes
And I get the same issue with Ginger nuts, where they seem intact until you
open the packet, then they turn to fragments.

Ah. Long experience has taught me to gently tap any biscuit prior to
dipping in a cup of tea:-)

--
Tim Lamb

In article ,
Tim Lamb wrote:
In message , "Brian Gaff (Sofa)"
writes
And I get the same issue with Ginger nuts, where they seem intact until you
open the packet, then they turn to fragments.

Ah. Long experience has taught me to gently tap any biscuit prior to
dipping in a cup of tea:-)

That is done so that the weevils fall out - acording to CS Forrester.

--
from KT24 in Surrey, England
"I'd rather die of exhaustion than die of boredom" Thomas Carlyle

On 08/11/2019 20:32, Tim Lamb wrote:
Why is it the packs of Tucs cheese biscuits invariably arrive broken or
weakened such that they snap as the cheese is applied?

Buy TUC cheese sandwich and the cheese is already applied.

--
Max Demian

wrote in message
...
On Friday, 8 November 2019 20:32:33 UTC, Tim Lamb wrote:
Why is it the packs of Tucs cheese biscuits invariably arrive broken or
weakened such that they snap as the cheese is applied?

You're not supposed to apply cheese directly to the Tuc biscuit. The force
of doing that, as well as placing a Tuc against a flat or curved plate,
will cause stresses within the biscuit structure leading to catastrophic
fracture failure.

The correct technique is to:

(a) place the Tuc biscuit on a surface that will support the biscuit. A
silicone baking sheet may be suitable.

(b) apply a layer of butter to the Tuc biscuit with a knife, ensuring that
the film of butter always acts as a cushion between the knife and the
biscuit.

(c) gently lower the cheese onto the top of the Tuc biscuit until surface
tension of the butter film adheres to the cheese but the cheese does not
apply force onto the Tuc biscuit.

Any Tucs that arrive already broken should be put aside and used as a
crunchy toppping for macaroni cheese.

You never use butter, you barbarian.

On 09/11/2019 03:55, Rod Speed wrote:




You never use butter, you barbarian.


You don't need butter if you squeeze the cheese from a tube.

https://www.amazon.co.uk/Mature-Sque.../dp/B004E0H7FI


--
mailto : news {at} admac {dot} myzen {dot} co {dot} uk

In message , charles
writes
In article ,
Tim Lamb wrote:
In message , "Brian Gaff (Sofa)"
writes
And I get the same issue with Ginger nuts, where they seem intact until you
open the packet, then they turn to fragments.

Ah. Long experience has taught me to gently tap any biscuit prior to
dipping in a cup of tea:-)

That is done so that the weevils fall out - acording to CS Forrester.

Yes but, it also avoids the disaster of tea with biscuit sludge in the
cup.


--
Tim Lamb

Brian Gaff \(Sofa\) wrote:
And I get the same issue with Ginger nuts, where they seem intact until you
open the packet, then they turn to fragments.
Brian


Cheese on ginger nuts, that is different ;-)

On 09/11/2019 08:21, alan_m wrote:
On 09/11/2019 03:55, Rod Speed wrote:




You never use butter, you barbarian.


You don't need butter if you squeeze the cheese from a tube.

https://www.amazon.co.uk/Mature-Sque.../dp/B004E0H7FI



At last!
Real American Cheese!

Its not just dipping though its just untidy leaving crumbs everywhere. I'm
sure when they were in square packs with corrugated sides with the biscuits
flat this never was an issue, its these almost skin tight unrecyclable
plastic wrap packs that are vulnerable, as they get fractured due to their
being nothing inside to cushion them when they get a mechanical shock.

Brian

--
----- --
This newsgroup posting comes to you directly from...
The Sofa of Brian Gaff...

Blind user, so no pictures please
Note this Signature is meaningless.!
"Tim Lamb" wrote in message
...
In message , "Brian Gaff (Sofa)"
writes
And I get the same issue with Ginger nuts, where they seem intact until
you
open the packet, then they turn to fragments.

Ah. Long experience has taught me to gently tap any biscuit prior to
dipping in a cup of tea:-)

--
Tim Lamb

On Sat, 9 Nov 2019 14:55:25 +1100, cantankerous trolling geezer Rodent
Speed, the auto-contradicting senile sociopath, blabbered, again:


You never use butter, you barbarian.

SO lonely again, driveling idiot?

--
Marland answering senile Rodent's statement, "I don't leak":
"That¢s because so much **** and ****e emanates from your gob that there is
nothing left to exit normally, your arsehole has clammed shut through disuse
and the end of prick is only clear because you are such a ******."
Message-ID:

On 09/11/2019 09:08, Andy Bennet wrote:
On 09/11/2019 08:21, alan_m wrote:
On 09/11/2019 03:55, Rod Speed wrote:




You never use butter, you barbarian.


You don't need butter if you squeeze the cheese from a tube.

https://www.amazon.co.uk/Mature-Sque.../dp/B004E0H7FI



At last!
Real American Cheese!

Manufactured by Old Fashion Foods and it's "caffeine free"!

--
mailto : news {at} admac {dot} myzen {dot} co {dot} uk

On 08/11/2019 20:32, Tim Lamb wrote:
Why is it the packs of Tucs cheese biscuits invariably arrive broken or
weakened such that they snap as the cheese is applied?

My guess is that shelf stackers play pass the parcel with them on the
journey from warehouse to shelf.

Do you do as I do and only take biscuit packs from the back of the
shelf, which is the least likely place for a shopper to replace a pack
they have just dropped?

--
Colin Bignell

On 09/11/2019 09:36, nightjar wrote:
On 08/11/2019 20:32, Tim Lamb wrote:
Why is it the packs of Tucs cheese biscuits invariably arrive broken
or weakened such that they snap as the cheese is applied?

My guess is that shelf stackers play pass the parcel with them on the
journey from warehouse to shelf.

Do you do as I do and only take biscuit packs from the back of the
shelf, which is the least likely place for a shopper to replace a pack
they have just dropped?


I take EVERYTHING from the back of the shelf, all the freshest stuff is
there.

On 09/11/2019 09:34, alan_m wrote:
On 09/11/2019 09:08, Andy Bennet wrote:
On 09/11/2019 08:21, alan_m wrote:
On 09/11/2019 03:55, Rod Speed wrote:




You never use butter, you barbarian.


You don't need butter if you squeeze the cheese from a tube.

https://www.amazon.co.uk/Mature-Sque.../dp/B004E0H7FI




At last!
Real American Cheese!

Manufactured by Old Fashion Foods and it's "caffeine free"!


Fairly nutrition free too by some accounts.
Love the 1 star reviews...

On 09/11/2019 09:57, Andy Bennet wrote:
On 09/11/2019 09:36, nightjar wrote:
On 08/11/2019 20:32, Tim Lamb wrote:
Why is it the packs of Tucs cheese biscuits invariably arrive broken
or weakened such that they snap as the cheese is applied?

My guess is that shelf stackers play pass the parcel with them on the
journey from warehouse to shelf.

Do you do as I do and only take biscuit packs from the back of the
shelf, which is the least likely place for a shopper to replace a pack
they have just dropped?


I take EVERYTHING from the back of the shelf, all the freshest stuff is
there.

Even if you're going to consume it straight away? Rather selfish?

--
Max Demian

On 09/11/2019 11:07, Max Demian wrote:
On 09/11/2019 09:57, Andy Bennet wrote:
On 09/11/2019 09:36, nightjar wrote:
On 08/11/2019 20:32, Tim Lamb wrote:
Why is it the packs of Tucs cheese biscuits invariably arrive broken
or weakened such that they snap as the cheese is applied?

My guess is that shelf stackers play pass the parcel with them on
the journey from warehouse to shelf.

Do you do as I do and only take biscuit packs from the back of the
shelf, which is the least likely place for a shopper to replace a
pack they have just dropped?


I take EVERYTHING from the back of the shelf, all the freshest stuff
is there.

Even if you're going to consume it straight away? Rather selfish?

Why is that more selfish than if going to consume later?

On 09/11/2019 11:07, Max Demian wrote:
On 09/11/2019 09:57, Andy Bennet wrote:
On 09/11/2019 09:36, nightjar wrote:
On 08/11/2019 20:32, Tim Lamb wrote:
Why is it the packs of Tucs cheese biscuits invariably arrive broken
or weakened such that they snap as the cheese is applied?

My guess is that shelf stackers play pass the parcel with them on
the journey from warehouse to shelf.

Do you do as I do and only take biscuit packs from the back of the
shelf, which is the least likely place for a shopper to replace a
pack they have just dropped?


I take EVERYTHING from the back of the shelf, all the freshest stuff
is there.

Even if you're going to consume it straight away? Rather selfish?


Not really, less stuff gets thrown away thus saving the planet.

On 08/11/2019 21:43, Tim Lamb wrote:
In message , "Brian Gaff (Sofa)"
writes
And I get the same issue with Ginger nuts, where they seem intact
until you
open the packet, then they turn to fragments.

Ah. Long experience has taught me to gently tap any biscuit prior to
dipping in a cup of tea:-)


I select the packet that is NOT at the front of the shelf.

These are ones that staff and customers have more likely to
have dropped on the floor and then replaced on the shelf :-)

In message , "Brian Gaff (Sofa)"
writes
Its not just dipping though its just untidy leaving crumbs everywhere. I'm
sure when they were in square packs with corrugated sides with the biscuits
flat this never was an issue

I remember those packets, too. Same packets were used for Lincoln and
Royal Scot biscuits. Haven't seen either of those for years.

--
Graeme

In article ,
Max Demian wrote:
On 09/11/2019 09:57, Andy Bennet wrote:
On 09/11/2019 09:36, nightjar wrote:
On 08/11/2019 20:32, Tim Lamb wrote:
Why is it the packs of Tucs cheese biscuits invariably arrive broken
or weakened such that they snap as the cheese is applied?

My guess is that shelf stackers play pass the parcel with them on the
journey from warehouse to shelf.

Do you do as I do and only take biscuit packs from the back of the
shelf, which is the least likely place for a shopper to replace a pack
they have just dropped?


I take EVERYTHING from the back of the shelf, all the freshest stuff is
there.

Even if you're going to consume it straight away? Rather selfish?

I'd prefer not to have to throw away stuff at home because it's no longer
fresh. Let the supermarkets do that before I've paid their profits.

Of course this more applies to fresh fruit etc than biscuits.

--
*DON'T SWEAT THE PETTY THINGS AND DON'T PET THE SWEATY THINGS.

Dave Plowman London SW
To e-mail, change noise into sound.

On 09/11/2019 11:07, Max Demian wrote:
On 09/11/2019 09:57, Andy Bennet wrote:
On 09/11/2019 09:36, nightjar wrote:
On 08/11/2019 20:32, Tim Lamb wrote:
Why is it the packs of Tucs cheese biscuits invariably arrive broken
or weakened such that they snap as the cheese is applied?

My guess is that shelf stackers play pass the parcel with them on
the journey from warehouse to shelf.

Do you do as I do and only take biscuit packs from the back of the
shelf, which is the least likely place for a shopper to replace a
pack they have just dropped?


I take EVERYTHING from the back of the shelf, all the freshest stuff
is there.

Even if you're going to consume it straight away? Rather selfish?

It leaves the option to change your mind, eat something else that night
and save what you have bought for another night.

We always go for the longest use by date to give us maximum flexibility
- especially as my wife is ill and often decides she's not up to eating
a full meal and will just have a snack and then I generally decide that
there is no point is cooking a proper meal just for me. It may then be
days before we get round to eating that item.

SteveW

On 09/11/2019 08:56, Brian Reay wrote:
Brian Gaff \(Sofa\) wrote:
And I get the same issue with Ginger nuts, where they seem intact until you
open the packet, then they turn to fragments.
Brian


Cheese on ginger nuts, that is different ;-)

Cheese on Bourbons is nice once in a while.

Steve

On Sun, 10 Nov 2019 01:59:39 +1100, cantankerous trolling geezer Rodent
Speed, the auto-contradicting senile sociopath, blabbered, again:

FLUSH senile troll****

Shut it, and get back to bed again, you clinically insane, sleepless,
trolling cretin!

--
FredXX to Rot Speed:
"You are still an idiot and an embarrassment to your country. No wonder
we shipped the likes of you out of the British Isles. Perhaps stupidity
and criminality is inherited after all?"
Message-ID:

On Sat, 09 Nov 2019 13:58:00 +0000, Steve Walker wrote:

On 09/11/2019 08:56, Brian Reay wrote:
Brian Gaff \(Sofa\) wrote:
And I get the same issue with Ginger nuts, where they seem intact
until you open the packet, then they turn to fragments.
Brian


Cheese on ginger nuts, that is different ;-)

Cheese on Bourbons is nice once in a while.


Sounds like a variation of one of my favourites - a good quality blue
cheese on a dark chocolate digestive biscuit.

On 09/11/2019 09:57, Andy Bennet wrote:
On 09/11/2019 09:36, nightjar wrote:
On 08/11/2019 20:32, Tim Lamb wrote:
Why is it the packs of Tucs cheese biscuits invariably arrive broken
or weakened such that they snap as the cheese is applied?

My guess is that shelf stackers play pass the parcel with them on the
journey from warehouse to shelf.

Do you do as I do and only take biscuit packs from the back of the
shelf, which is the least likely place for a shopper to replace a pack
they have just dropped?


I take EVERYTHING from the back of the shelf, all the freshest stuff is
there.

That is assuming that the shelf stackers are doing their job properly.
However, for fresh stuff, I often find that turnover is high enough that
everything on the shelf is the same date. For other stuff, like tinned
goods, it probably doesn't make a lot of difference. Tins may well end
up well past their best before date just sitting in my cupboard.

--
Colin Bignell

On Saturday, 9 November 2019 17:01:53 UTC, nightjar wrote:
Tins may well end up well past their best before date
just sitting in my cupboard.

I'm working my way through 72 tins of haggis I bought a few years ago when they were about 35p each :-)

Owain

On Saturday, 9 November 2019 08:56:36 UTC, Brian Reay wrote:
Cheese on ginger nuts, that is different ;-)

Might be quite nice, though.

Looking forward to christmas cake with cheese in January.

(Why in January - because they'll be half the price of buying them in December).

Owain

In message ,
writes

Looking forward to christmas cake with cheese in January.

(Why in January - because they'll be half the price of buying them in
December).

You *buy* Christmas cakes? Shame on you - made ours earlier this week,
and yes, it is divine with cheese :-)
--
Graeme

In message ,
writes
On Saturday, 9 November 2019 17:01:53 UTC, nightjar wrote:
Tins may well end up well past their best before date
just sitting in my cupboard.

I'm working my way through 72 tins of haggis I bought a few years ago
when they were about 35p each :-)

I'm not sure why dates are printed on tins. How did we survive before
the dates were printed? I've used countless tins that were well past
the printed date, and never noticed a difference in the quality of the
contents, or spent the next few days 'squatting'.
--
Graeme

In article ,
nightjar wrote:
On 09/11/2019 09:57, Andy Bennet wrote:
On 09/11/2019 09:36, nightjar wrote:
On 08/11/2019 20:32, Tim Lamb wrote:
Why is it the packs of Tucs cheese biscuits invariably arrive broken
or weakened such that they snap as the cheese is applied?

My guess is that shelf stackers play pass the parcel with them on the
journey from warehouse to shelf.

Do you do as I do and only take biscuit packs from the back of the
shelf, which is the least likely place for a shopper to replace a pack
they have just dropped?


I take EVERYTHING from the back of the shelf, all the freshest stuff is
there.

That is assuming that the shelf stackers are doing their job properly.
However, for fresh stuff, I often find that turnover is high enough that
everything on the shelf is the same date. For other stuff, like tinned
goods, it probably doesn't make a lot of difference. Tins may well end
up well past their best before date just sitting in my cupboard.

some 15 years ago, we were staying in the hotel on a little Scottish island
and were in the shop looking at postcards, when an irate man went up to the
counter (he was probabaly from one of the camping families) and said "I
bought this tin yesterday and it's past its use-by date" The lady behind
the counter said 2So, I suppose you'll be wanting your money back, then?"
and gave it to him. Once he'd left the shop, the tin went back on the
shelf.

--
from KT24 in Surrey, England
"I'd rather die of exhaustion than die of boredom" Thomas Carlyle

In article ,
Graeme wrote:
In message ,
writes

Looking forward to christmas cake with cheese in January.

(Why in January - because they'll be half the price of buying them in
December).

You *buy* Christmas cakes? Shame on you - made ours earlier this week,
and yes, it is divine with cheese :-)

Fruit cake with cheese is a standard Yorkshire 'thing'.

--
from KT24 in Surrey, England
"I'd rather die of exhaustion than die of boredom" Thomas Carlyle

On 09/11/2019 12:07, Andy Bennet wrote:
On 09/11/2019 11:07, Max Demian wrote:
On 09/11/2019 09:57, Andy Bennet wrote:

I take EVERYTHING from the back of the shelf, all the freshest stuff
is there.

Even if you're going to consume it straight away? Rather selfish?

Not really, less stuff gets thrown away thus saving the planet.

More stuff gets thrown away by the shop if everyone does it.

--
Max Demian

On Saturday, 9 November 2019 17:31:41 UTC, Graeme wrote:
I'm not sure why dates are printed on tins. How did we survive before
the dates were printed?

We checked whether they were bulgy or putrifying, but occasionally we got it wrong.

I have a Big Book of Food Safety showing bulgy tins, mouldy yoghurts, decomposing chickens etc, from about the 1970s. Such things were quite common then. Food manufacturing has improved a lot and now it's quite rare to find actually defective food. Modern food might not have much taste or nutrition but it's less likely to kill you.

Owain

On Saturday, 9 November 2019 17:30:39 UTC, Graeme wrote:
You *buy* Christmas cakes? Shame on you - made ours earlier this week,
and yes, it is divine with cheese :-)

We gave up making christmas cakes as a family when there were so many power cuts, and it's an expensive waste losing a christmas cake half cooked in the oven. Also the shop ones have got better quality and value for money since then.

Might knock out a batch of mince pies though. I still have half a doz jars of mincemeat to use up (20p each I think, from about March).

Owain

On Saturday, 9 November 2019 18:05:14 UTC, charles wrote:
Fruit cake with cheese is a standard Yorkshire 'thing'.

A good sharp cheese goes well with a pork pie too.

Owain

In message ,
writes

Might knock out a batch of mince pies though. I still have half a doz
jars of mincemeat to use up (20p each I think, from about March).

Excellent. Still working through a large batch of mincemeat made in
2014. Still fine, in Kilner jars.

--
Graeme