Whilst on the subject of corkscrews, I find myself digging into a pack of what used to be called Shanghai nuts but are now nearly always 'Nobby's', and I have to ask: how do they get the coating to form a complete crispy shell round the nut: especially as there is often an air space between coating and nut? (I've tried coating nuts before: can't even get salt to stay on them!)
S- posted
13 years ago