CRISPS ARE SALT AND STING-EGAR
TEMPERATURES really do soar abroad ‒ Irish couples have twice as much sex on holiday, experiment more in the bedroom and are more likely to cheat, according to a new survey.
Sexual frequency doubles during summer breaks – going up from twice a week to four times over the course of seven-day break.
But cheating doesn’t stop when we are on holiday with 14 per cent of women and 16 per cent of men admitting to straying while away with a partner.
And these figures shoot up for solo breaks such as stag or hen parties with a third of women (32 per cent) and even more men (34 per cent) saying they have cheated when away with their mates.
The vast majority of men (76 per cent) and a similar number of women (74 per cent) believe in the saying, ‘what goes on tour, stays on tour’ and would never
BOFFINS are experimenting with different flavours of jellyfish crisps.
Scientists are developing a variety of flavours of ‘crisps’ made from jellyfish, which can be turned into chips or crisps in just a few days.
Researchers at the University of Southern Denmark, led by Dr Mathias Clausen, ‘marinade’ the sea creatures in salt and vinegar to get a ‘crunchy and salty texture’ over a two-week period.
Another new development is using ethanol to ‘dehydrate’ the jellyfish,
However, a third of women and a similar number of men have ended a relationship straight after a holiday — with ‘bad sex’ given as the most common reason.
Jessica Leoni, of IllicitEncounters.com which carried out the survey, said: “Welcome to Aug-LUST – one of the sexiest times of the year for Irish couples.
“Cheating does happen on holiday, though don’t expect to find out if your partner has strayed on a stag or hen party because most people turn a blind eye to any bad behaviour and refuse to divulge details on their return.” which works in just days — and is said to make the jellyfish taste like ‘pork scratchings’.
Dr Clausen said this week that the ‘high collagen content’ of jellyfish was prefect to create a ‘crunch’.
Divulge
He said: “Using ethanol, we have created jellyfish chips that have a crispy texture and could be of potential gastronomic interest.
“It’s not an unfamiliar taste...it’s a bit like pork scratchings.”
Scientists using salt and vinegar also found that the experiment was a success if they could make the jellyfish ‘turn rubbery’ before crisping up.
But on a less healthy note, they found the jellyfish needed 50 per cent of their weight in added salt.