Why do they call these "digestive biscuits"? That's an odd name. Why would anyone want to eat something called a digestive biscuit. There's no way these are any good.

Is this a bot post?

>>21423337 (OP)
Because their original purpose was to stimulate and aid digestion, like alcoholic digestifs. They don't actually do that, but the name stuck.

>>21423342
Who the fuck are you, the digestive biscuits marketing idiot?

>>21423343
How do cookies make you digest better? Cookies usually make me feel too full.

>>21423337 (OP)
Digestives are the only biscuit I buy. They're good because they're a bit boring and want to be dunked in tea or coffee and after 2 of them you're fed up so you don't eat the whole packet in one go like other biscuits.

it's like hydrox, the name sounded cool and scientific in like 1903, and nowadays they still use the name because the oddity of it reminds you of how long they've been making them, it's tradition now

In America, they're called tea biscuits (or Maria cookies if you're a beaner). You've likely had them many times already.
>>21423359
>How do cookies make you digest better?
Hence the "they don't actually do that" part of that post.
People believe whatever retarded shit they're told without thinking for themselves a lot of the time. For a more recent food example, people these days actually believe soaking something in water for 24 hours, an action known to cause fermentation IE making things sour, makes coffee that, against all logic, is less acidic. Cold brew coffee tastes like a sour basement yet people still drink that disgusting shit and claim it's less acidic that properly brewed stuff because that's what some asshole told them. They refuse to believe their lying tongues, just as the people eating digestives refused to believe their lying stomachs.

>>21423337 (OP)
Because they can feel like it's medicine or something and have zero guilt for eating carb-filled cookies.

>>21424172
Only jiggly Anglo lardgolems feel guilty about eating carbs. The rest of us eat carbs just fine and don't get landwhale-size fat like you "people" do. Why? : )

In an era when biscuits meant military hard biscuits, this must have been a digestive biscuit.

>>21424150
Nah yall just got the wrong brand
You want McVities Digestives to set your guts right

>>21424267
>McVities Digestives
Poopshits bikkie. Get me a Hobnob unless Abbey Crunch are back then that. I miss Abbey Crunch like a retard misses the point.

>>21423359
>Cookies usually make me feel too full.
no they don't.

>>21424150
>people these days actually believe soaking something in water for 24 hours, an action known to cause fermentation IE making things sour
>fermentation in 24h
are you retarded?

>>21424598
Are you? Fermentation can and does absolutely happen within 24 hours, you fat, drooling mongoloid. I guess yoghurt is aged for 39 weeks lmao

I have wondered this myself. Here's where it stems from.
>they believed
I mean doesn't bicarb soda provide some relief for acid reflux by neutralizing stomach acid...

>>21423337 (OP)
People used to take candy as medicine. Anyone born before 1990 is basically retarded.

>>21424735
When it's used in baking, it reacts with whatever acid is added to create carbon dioxide and therefore a bit of lift in the batter or cookie dough. The process neutralises its alkalinity. Without alkalinity, it can't neutralise the acid in acid reflux.
So while taking it straight (but why would you? that shit is fucking awful) might help with that, a bikkie simply wouldn't do anything.
That said, I use bicarb to turn cabbage blue.

>>21424769
>I use bicarb to turn cabbage blue.
why?

>>21424773
Aba dee aba die

>>21424773
I cook a lot of bibim in the summer months because it's a cold dish and since my family and I don't like the traditional toppings (I especially the fernbrake), I make it more colourful and it's nice to have something blue on it but if you know of another blue vegetable, I'm all ears. Otherwise, blue cabbage is the only topping that's non-negotiable.

>>21424822
Interesting. Why does it turn blue? Sometimes I put garlic in pickled veggies and it turns blue..what is happening chemically?

>>21424830
Haven't a clue/don't remember. I just recall it from elementary school that if you put purple cabbage in bicarb water, it turns blue and in lemon water, it turns red. If you leave it in there for days, the blue one turns seafoam green and the red one turns pink but the green one will be mush by then because the alkalinity does something to it.

>>21423337 (OP)
Love these with some gouda cheese slices on top and a cup of coffee.

>>21423337 (OP)
These are the best, I love this style.
pic rel is the closest I've found near me
Though I'd prefer it to be less sweet and cookie-like without chocolate.
I need to learn how to bake them.

>>21425122
based actually

Catechins in tea cause vomiting on an empty stomach. British people cannot legally consume plain water, so they prevent vomiting by the addition of "digestive" cookies and milk.

>>21425122
I like coffee with manchego and Rich Tea. I thought I was alone in this.

>>21424150
If only we had a system, maybe it'd be called the pH scale, that measured acidity. Then I could prove you're an imbecile, but sadly, no such thing exists.

>>21425249
See? Didn't trust your lying tongue! The pH scale proves it's not acidic! You only /think/ it tastes like sour bullshit! It isn't actually sour bullshit! Your tongue lies! Believe the scale!

>>21425171

>>21424150
Blood alkalinity has much more to do with pulminary and metabolic processes than the actual pH of the food or beverage consumed.

>>21425267
It's like 1/2 a point lower and the temperature difference probably has a lot to do with your perception of it. Heat dulls/hides some tastes.
Nice of you to assume I think cold brew is overly acidic, btw.

>>21424830
A compound in some red/purple plants is pH reactive. Happens with black beans too.

>>21425171
these would make killer smores

>>21425368
they have a variant with chocolate and its so good for smores

>>21425343
>Nice of you to assume I think cold brew is overly acidic, btw.
You should learn to read.

>>21425393
that is the variant with chocolate

>>21425343
>the temperature difference probably has a lot to do with your perception of [cold brew's acidity]
I doubt it. I'm from a pretty hot part of the world and grew up in a different hot part of the world; we generally take our coffee iced or at the very least room temperature. We brew it 2-4× strength over ice so that it's cooled instantly.
Also, I'm not the only person I know who doesn't like could brew, btw
My ex was a trend-chaser and just couldn't stomach it, either. We've tried it from several different places together, thinking that maybe these places just weren't doing it right but all were awful. One was surprisingly not acidic but still not good. It tasted of vaguely coffee-flavoured water. Both places using that giant Japanese hourglass thing to make it were awful.
A friend of mine wanted to try one when we all went out together about 15 years ago and I warned him it tasted like shit (and the place had the audacity to charge some ridiculous price for it, too, like $7 or some shit) and he gagged and grimaced as he tasted it, which I found amusing. A former coworker and I used to joke about how awful the stuff is and how it's actually a prank played on everyone.
I also had some somewhat recently. Safeway gave out cans of some brand or other for Sample Saturday in March or so and just as every other time, it was awful. Not too sour, but it definitely had some acidity. My wife wasn't a fan, either.
What I think is happening is the bitterness, which I quite enjoy, masks whatever acidity is in brewed coffee. If that bitterness is not extractable using cold water, that would explain it. Without the bitterness, the acidity stands out more to me, even if the brew might actually be less acidic according to its pH.

>>21423359
they arent cookies. theyre biscuits

>>21425438
ChatGPT says that you're right.
Hot Brew:

When you brew coffee hot, especially with higher temperatures, you extract more bitter compounds (like chlorogenic acids and trigonelline). This bitterness helps balance out the higher acidity in the coffee.

The bitterness and acidity together can create a complex flavor profile where the bitterness adds depth to the acidity, giving the coffee a more full-bodied and rounded taste. Essentially, bitterness can help soften or blend with the acidity, making it less jarring or sharp.

This is why hot coffee often feels more harmonious or balanced, even if it’s quite acidic. The bitterness complements the tangy flavors, softening them and creating that "bold" coffee flavor that many people enjoy.

Cold Brew:

In cold brew, bitterness is much lower due to the lower extraction of bitter compounds. The long, slow extraction process at lower temperatures brings out smoother, sweeter flavors but leaves out the more bitter notes that would normally balance out the acidity.

Without this bitterness to provide a counterpoint, any inherent acidity or sourness in the beans becomes more pronounced. Even if cold brew has less acidity overall due to reduced extraction of chlorogenic acids, what little acidity remains might stand out more.

This can lead to a sour taste that feels unbalanced or harsh, especially if the brew is overly concentrated or the beans themselves have a naturally higher acidity. Without that bitterness to act as a buffer, you may end up with a cup that feels disjointed or sharp, where the sourness is left standing on its own.