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Twitterposted 29th January 2012
Biscuit Crunch-time!
Alleviate double-dip doom and gloom with Ali and Alain's exploration of the most important issue known to mankind – the biscuit double-dip. Can it be perfected?
Ali and Alain submerge themselves in the world of biscuit dunking in a special discussion with some quite serious implications for your Rich Tea. Read on for an in depth exploration of the much maligned post Christmas biscuit (it always gets a bit technical when developers get involved).
Ali:
Dunking has stepped it up a notch of late. I'm always surprised by the complexity of dunking teadunking.co.uk
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Ali:
ISO compliant. Pah! I mock you and your Johnny-come-lately rules. Let's ask a man of letters, George Orwell, how to make the perfect cup of tea. George?
What's more for those of you who don't have time to review George Orwell's short essay I direct you to article, the seventh:
'After making the tea, one should stir it, or better, give the pot a good shake, afterwards allowing the leaves to settle.'
That's right shaken - not stirred - is the best option. Tea, the Bond of beverages.
Alain:
Oh dear, teadunking.co.uk, what amateurs! Their methods aren't even ISO 3103 Tea compliant!
Still striving for perfection, there's an optimisation between the hardness of biscuit and the number of times and duration of the dunk... three variables means that I have to use a CMAES algorithm to calculate optimal variable results in an acceptable amount of time. I'll publish the white paper soon.
Fear not! Our systems conform to the Hyper Text Coffee Pot Control Protocol and return the correct 418 Status "I'm a teapot".
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