Ripley's Believe It or Not by Ripley’s Believe It or Not! for November 03, 2018

How are Matthew and Joey’s faces now?

I knew the first part, anyway.

Me thinks Kosher salt also has no iodine …

Would of been less trouble to use camo make-up :-)

I make pickles and found that not all kosher salt is the same. It is amazing what you find out on the net. It has to do with the size of the grains, I believe. That is why I use weight instead of volume.

I guess masks or stocking caps didn’t appeal to their artistic side.

Matt and Joey’s stupidity is definitely permanent!

I believe that kosher salt is coarser than ordinary iodized salt and is, therefore, more ideal for koshering e.g cured meat!

lmao at the Darwin Award winners with the face markings. Amazing.

The fact that both decided this was a good idea speaks volumes.

I’ve heard kosher salt called KOSHERING salt because it’s used to draw the blood out of meat. Whether it’s actually “kosher” or not has to do with the circumstances of its manufacture & packaging process. Look for the “K” or the “U-inside-an-O” mark.

. . . AND, they got away with this! Except, they looked like fools! http://www.cnn.com/2009/CRIME/10/29/iowa.marker.disguise/index.html https://www.thegazette.com/2009/11/05/charges-dismissed-against-2-iowa-men-who-painted-faces-with-marker

Those two boys were dumber than a box of rocks No Doubt. Real tools.

“Kosher salt, like most mass-produced salts, does also happen to be kosher—that’s to say, it contains no additives and has been certified as kosher by a rabbi or an authorized organization. (To debunk one common myth, kosher foods do not receive a rabbi’s blessing.) Sometimes small producers don’t bother having their products certified. Salts that have been certified kosher are marked as such with a circled K or U on the label.”

https://www.chowhound.com/food-news/54177/why-is-kosher-salt-called-kosher-salt/

These two crooks are next candidates to Darwin award.