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Topic: Stiff as a Biscuit & Black as the night (Read 1111 times) |
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Matt Youde
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Stiff as a Biscuit & Black as the night
« on: Nov 10th, 2003, 3:40pm » |
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I'm stiff as a biscuit and black as the night and I will remember the things that you write when no-one can see me I spin like a top so why do they say that I'm limp like a mop?
This is the hardest riddle I know it is written like this if it makes any difference.
I'm stiff as a biscuit and black as the night
And I will remember the things that you write
When no-one can see me I spin like a top
So why do they say that I'm limp like a mop?
//Title changed by Icarus - please use titles that suggest the content of the riddle.
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| « Last Edit: Nov 10th, 2003, 4:43pm by Icarus » |
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Speaker
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Re: Stiff as a Biscuit & Black as the night
« Reply #1 on: Nov 10th, 2003, 5:49pm » |
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Well, I have an answer, that seems to fit. It is not so big, only about 88.9 millimeters. 
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Icarus
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Re: Stiff as a Biscuit & Black as the night
« Reply #2 on: Nov 10th, 2003, 6:08pm » |
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So small? Some of us have dealt with 133.35 mm. I've heard tell of bigger - over 200 mm, but I have never seen one that big myself.
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Speaker
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Re: Stiff as a Biscuit & Black as the night
« Reply #3 on: Nov 10th, 2003, 6:12pm » |
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Well they say size doesn't matter, but those bigger ones really did share some mop-like characteristics.
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towr
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Re: Stiff as a Biscuit & Black as the night
« Reply #4 on: Nov 11th, 2003, 12:23am » |
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Yeah, but those weren't stiff as a biscuit..
These are becoming obsolete now too..
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Speaker
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Re: Stiff as a Biscuit & Black as the night
« Reply #5 on: Nov 11th, 2003, 12:31am » |
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Over here, we use something called an MO. I think that they are rather rare in the West. Have you heard of them?
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towr
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Re: Stiff as a Biscuit & Black as the night
« Reply #6 on: Nov 11th, 2003, 12:47am » |
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hadn't heard of them, but it's easy enough to find some info online.. I wouldn't call it cheap though.. So I doubt people will want to switch en masse.
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| « Last Edit: Nov 11th, 2003, 12:53am by towr » |
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John_Gaughan
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Re: Stiff as a Biscuit & Black as the night
« Reply #7 on: Dec 12th, 2003, 6:57am » |
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on Nov 11th, 2003, 12:31am, Speaker wrote:| Over here, we use something called an MO. I think that they are rather rare in the West. Have you heard of them? |
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I searched Google for MO and came up with a bunch of pages on Missouri.
What is stiff as a biscuit? That is awfully subjective. I like my biscuits so soft they practically fall apart in my hand, but some people I know like them so hard they chip their teeth on them.
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John_Gaughan
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Re: Stiff as a Biscuit & Black as the night
« Reply #8 on: Dec 12th, 2003, 6:59am » |
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Ah crap, I think I got it. Is it a 3.5 inch floppy disk?
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Icarus
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Re: Stiff as a Biscuit & Black as the night
« Reply #9 on: Dec 12th, 2003, 6:42pm » |
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That's it - and you have to remember the international flavor of this forum. I don't know where Matt Youda hails from, but what those mixed-up Brits call a biscuit, we in America call a "cookie". 
(I'm not sure what they call the thing we call a "biscuit".)
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| « Last Edit: Dec 12th, 2003, 6:44pm by Icarus » |
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towr
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Re: Stiff as a Biscuit & Black as the night
« Reply #10 on: Dec 13th, 2003, 1:39pm » |
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I think biscuit is a subclass of cookie.. (but I'm neither american nor english, so I may be wrong)
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Icarus
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Re: Stiff as a Biscuit & Black as the night
« Reply #11 on: Dec 14th, 2003, 12:15pm » |
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Possibly, for those who spend their life on islands. Here in the states, biscuit is used exclusively to describe a class of roll which is heavier than most breads, and has a flaky composition. I'm not sure what the Brits call this same food item.
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towr
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Re: Stiff as a Biscuit & Black as the night
« Reply #12 on: Dec 14th, 2003, 1:48pm » |
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according to merriam-webster: Quote:| 1 a : any of various hard or crisp dry baked products: as (1) British : CRACKER 4 (2) British : COOKIE b : a small quick bread made from dough that has been rolled out and cut or dropped from a spoon |
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Icarus
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Re: Stiff as a Biscuit & Black as the night
« Reply #13 on: Dec 15th, 2003, 9:44am » |
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Mirriam-Webster is badly in need of an update on that definition! The American usage is both widespread (nationally sold products use it) and is universally used - I've never heard an american refer to anything else as a biscuit, though limeys do all the time.
While our biscuits are heavier and somewhat drier than normal rolls, they do not qualify as either "hard" or "dry".
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"Pi goes on and on and on ...
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I wonder: Which is larger
When their digits are reversed? " - Anonymous
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towr
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Re: Stiff as a Biscuit & Black as the night
« Reply #14 on: Dec 15th, 2003, 10:13am » |
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I'm sure somewhere in america they also use 'biscuit' for other things..
If I ever meet an extraterrestial I'll ask to see if it's really universally used 
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aero_guy
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Re: Stiff as a Biscuit & Black as the night
« Reply #15 on: Dec 15th, 2003, 11:25am » |
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Icarus, the dictionary has it right. Definition a) is the British version and definition b) is the American version.
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Icarus
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Re: Stiff as a Biscuit & Black as the night
« Reply #16 on: Dec 15th, 2003, 6:17pm » |
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Ah, well then. I seem to be showing a mis-comprehension of Mirriam-Webster's dictionary conventions, as well as my general lack of knowledge of cooking terminology. What is a "quick bread"?
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"Pi goes on and on and on ...
And e is just as cursed.
I wonder: Which is larger
When their digits are reversed? " - Anonymous
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Speaker
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Re: Stiff as a Biscuit & Black as the night
« Reply #17 on: Dec 15th, 2003, 6:22pm » |
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That's the kind that is hard to catch. Have you ever seen a pigeon try to eat quick bread crumbs? Hilarious!!!
You never want to put quick bread in the toaster, trust me, don't do it. 
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aero_guy
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Re: Stiff as a Biscuit & Black as the night
« Reply #18 on: Dec 16th, 2003, 5:33pm » |
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I am not sure but I think it is one that does not require time to let the dough rise.
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Zeke the Geke
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Re: Stiff as a Biscuit & Black as the night
« Reply #19 on: Jan 20th, 2004, 7:23am » |
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Apparently I'm more of a baker than a puzzler -- a quick bread uses sodium bicarbonate (baking soda) with an appropriate acid, or baking powder (a dry mixture of sodium bicarbonate and an acid -- tartaric acid? citric acid? dunno) to create CO2 bubbles to cause the dough to rise. The other common option is to use yeast.
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