If you googled “Kombucha Scoby Jerky Recipe” congratulations you’re A: awesomely weird and adventurous, and B: in luck, as I’m not going to force you to scroll 47 pages till you get to the recipe. Seriously how annoying is that tactic?
To find out what I think about the end product, why the heck I did this and some fun facts about SCOBYs, scroll to below the recipe.
What you won’t know unless you’re a regular here is that I’m on a mission to try out weird and wonderful foods both at home (very much so lately) and abroad. So if that’s your jam, chuck me a follow.
What is it about watching people inflict pain upon themselves that we sometimes find so fascinating, nay… entertaining?
I believe that a healthy percentage of people who follow my silly antics do so because they enjoy seeing someone else try something they wouldn’t dare. Perhaps a mixture of schadenfreude and a morbid curiosity?
I spent the night of the challenge in special amounts of pain on the couch, willing my stomach to stop trying to eat itself and most of yesterday wishing my stomach had been successful so other regions didn’t have to deal with it
I’m breaking up with burgers. Specifically, I’m breaking up with burger challenges.
Or challenges of any kind that involve things like bread and cheese. Why? You may want to sit down for this. The Hungry Ginger is allergic to Gluten. On top of that … I’m also Lactose Intolerant. Seriously mother nature what the F$%&?
It’s been a while since I wrote anything. Life … has been pretty busy, I broke my ankle a few months ago, actual work has been extremely demanding and my dog ate my homework, which is really strange cos I have a cat. So when I received a message on facebook from a follower stating that I had 7 days to eat something strange or huge or they would leave, I realised how long it had been between eats. Also that I’ve been neglecting my readers, followers and creativity.
One food I’ve been really keen to get my hands on since arrival is a proper Black Pudding.
Black pudding or Blood Sausage (as it’s known throughout the rest of Europe) is exactly as it sounds, though more sausage than pudding. It’s generally pork blood, barley and oatmeal in a sausage skin or in Europe it’s likely to contain onion to soak up the bloodiness.