Dr Karl

So he found that the optimal biscuit is the ginger hard biscuit.

biscuit where one side is curved and hard and stiff and the inside is that soft stuff.

And that way you slide it, not vertically.

Oh, no.

Oh, no.

He actually did measurements with numbers and everything.

You slide it at an angle and that little cavity will have enough structural integrity to take the weight of the liquid and not have the biscuit break into little bits falling to the bottom of the cup.

So that's the pathway he went down.

Now, I'm suggesting that for you, you know, we're giving you a job here for which you'll win a Triple J Fun Pack if you have lots of writing here and pictures.

Now, you know what the Mythbusters said, the difference between science and screwing around is writing it down.

And unfortunately, you're going to need a kitchen scale.

They're pretty accurate.

They'll give you like two fractions of a gram.

So measure the biscuits before and after and do this over a period of weeks and try to get some friends involved and get some numbers and then get back to us.

You know, you and I are in a small minority of people who would do that.

I'll talk to you another time about flossing your teeth 90,000 times.

So if you can get a weighing scale, measure the biscuits, and then have it on paper that, oh, my God, there is.

And the point that you made about having a coffee that was similar in consistency to the tea, in other words, the majority of water and less milk, that was very clever of you there.

Okay.

So get the measuring scales and we'll see you in a couple of weeks or a month or two.