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# Safe choice, the bourbon.
right shape, good stability after dunking...he knows what he's doing.
(I helped save b3ta! enceladus, Fri 30 Jan 2009, 14:55, archived)
# I favour the Nice biscuit myself
it doesn't have the bourbon's structural integrity, but it's sweetness makes up for it.
(Seance Trumpet has got no beef with a man enjoying a croissant, Fri 30 Jan 2009, 14:56, archived)
# Yeah, the Nice is OK for smaller waves.
When the surf's up, the Bourbon's the way to go.
(I helped save b3ta! enceladus, Fri 30 Jan 2009, 14:57, archived)
# NIce are the bodyboards of the biscuit world.

(Seance Trumpet has got no beef with a man enjoying a croissant, Fri 30 Jan 2009, 15:01, archived)
# in all seriousness though
gingernuts are the hardiest for when it gets really rough
(horrid, Fri 30 Jan 2009, 15:06, archived)
# There is also a dessert that can be made from a packet of gingernuts, some sherry, and whipped cream.
Called a 'Christmas Log'. It's very nice.
(I helped save b3ta! The Alchemist king of the needlessly complicated, Fri 30 Jan 2009, 15:23, archived)
# *Hands out*
(Metalfish Hasn't had a sig since, Fri 30 Jan 2009, 15:00, archived)
# I'm honoured!
Biscuits is serious business...
(I helped save b3ta! enceladus, Fri 30 Jan 2009, 15:02, archived)
# Yup, yup.
built-in redundancy too - if one layer goes there's another.
(SirJonDangerous and his pony-sized bumblebee, Fri 30 Jan 2009, 14:57, archived)
# but
all the extra weight of the detatched broken layer, plus the cream, surely causes greater stress on the remaining layer eventually causing it to break too? I guess it might buy you a bit more time though.
(horrid, Fri 30 Jan 2009, 15:13, archived)