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Longing for the ‘golden age’ of air travel? Be careful what you wish for

<a href="https://theconversation.com/profiles/janet-bednarek-144872">Janet Bednarek</a>, <a href="https://theconversation.com/institutions/university-of-dayton-1726">University of Dayton</a> Long lines at security checkpoints, tiny plastic cups of soda, small bags of pretzels, planes filled to capacity, fees attached to every amenity – all reflect the realities of 21st century commercial air travel. It’s no wonder that many travelers have become nostalgic for the so-called “golden age” of air travel in the United States. During the 1950s, airlines promoted commercial air travel as glamorous: stewardesses served full meals on real china, airline seats were large (and frequently empty) with ample leg-room, and passengers always dressed well. After jets were introduced in the late 1950s, passengers could travel to even the most distant locations at speeds unimaginable a mere decade before. An airline trip from New York to London that could take up to 15 hours in the early 1950s could be made in less than seven hours by the early 1960s. But airline nostalgia can be tricky, and “golden ages” are seldom as idyllic as they seem. Until the introduction of jets in 1958, most of the nation’s commercial planes were propeller-driven aircraft, like the DC-4. Most of these planes were unpressurized, and with a maximum cruising altitude of 10,000 to 12,000 feet, they were unable to fly over bad weather. Delays were frequent, turbulence common, and air sickness bags often needed. Some planes were spacious and pressurized: the <a href="http://everythingnice.org/wp-content/uploads/2009/07/PanAm-cutawayS.jpg">Boeing Stratocruiser</a>, for example, could seat 50 first class passengers or 81 coach passengers compared to the DC-3’s 21 passengers. It could cruise at 32,000 feet, which allowed Stratocruiser to fly above most bad weather it encountered. But only 56 of these planes were ever in service. While the later DC-6 and DC-7 were pressurized, they still flew much lower than the soon-to-appear jets – 20,000 feet compared to 30,000 feet – and often encountered turbulence. The piston engines were bulky, complex and difficult to maintain, which contributed to frequent delays. For much of this period, the old saying “Time to spare, go by air” still rang true. Through the 1930s and into the 1940s, almost everyone flew first class. Airlines did encourage more people to fly in the 1950s and 1960s by introducing coach or tourist fares, but the savings were relative: less expensive than first class, but still pricey. In 1955, for example, so-called “bargain fares” from New York to Paris were the equivalent of just over $2,600 in 2014 dollars. Although the advent of jets did result in lower fares, the cost was still out of reach of most Americans. The most likely frequent flier was a white, male businessman traveling on his company’s expense account, and in the 1960s, airlines – with young attractive stewardesses in short skirts – clearly catered to their most frequent flyers. The demographics of travelers did begin to shift during this period. More women, more young people, and retirees began to fly; still, airline travel remained financially out-of-reach for most. If it was a golden age, it only was for the very few. <figure><iframe src="https://www.youtube.com/embed/bKqQgNZylLw?wmode=transparent&start=0" width="440" height="260" frameborder="0" allowfullscreen="allowfullscreen"></iframe><figcaption>Jet planes were introduced in the late 1950s, resulting in shorter flight times. But their ticket prices out of reach for the average traveler.</figcaption></figure> People also forget that well into the 1960s, air travel was far more dangerous than it is today. In the 1950s and 1960s US airlines experienced at least a half dozen crashes per year – most leading to fatalities of all on board. People today may bemoan the crowded airplanes and lack of on-board amenities, but the number of fatalities per million miles flown has dropped dramatically since since the late 1970s, especially compared to the 1960s. Through at least the 1970s, airports even prominently featured kiosks selling flight insurance. And we can’t forget hijackings. By the mid-1960s so many airplanes had been hijacked that <a href="http://www.latinamericanstudies.org/hijackers/flying-high.htm">“Take me to Cuba”</a> became a punch line for stand-up comics. In 1971 <a href="http://nymag.com/news/features/39593/index2.html">D.B. Cooper</a> – a hijacker who parachuted from a Boeing 727 after extorting $200,000 – might have been able to achieve folk hero status. But one reason US airline passengers today (generally) tolerate security checkpoints is that they want some kind of assurance that their aircraft will remain safe. And if the previous examples don’t dull the sheen of air travel’s “golden age,” remember: in-flight smoking was both permitted and encouraged.<img style="border: none !important; box-shadow: none !important; margin: 0 !important; max-height: 1px !important; max-width: 1px !important; min-height: 1px !important; min-width: 1px !important; opacity: 0 !important; outline: none !important; padding: 0 !important;" src="https://counter.theconversation.com/content/34177/count.gif?distributor=republish-lightbox-basic" alt="The Conversation" width="1" height="1" /> <a href="https://theconversation.com/profiles/janet-bednarek-144872">Janet Bednarek</a>, Professor of History, <a href="https://theconversation.com/institutions/university-of-dayton-1726">University of Dayton</a> Image credits: Getty Images This article is republished from <a href="https://theconversation.com">The Conversation</a> under a Creative Commons license. Read the <a href="https://theconversation.com/longing-for-the-golden-age-of-air-travel-be-careful-what-you-wish-for-34177">original article</a>.

Travel Trouble

Run out of butter or eggs? Here’s the science behind substitute ingredients

<a href="https://theconversation.com/profiles/paulomi-polly-burey-404695">Paulomi (Polly) Burey</a>, <a href="https://theconversation.com/institutions/university-of-southern-queensland-1069">University of Southern Queensland</a> It’s an all too common situation – you’re busy cooking or baking to a recipe when you open the cupboard and suddenly realise you are missing an ingredient. Unless you can immediately run to the shops, this can leave you scrambling for a substitute that can perform a similar function. Thankfully, such substitutes can be more successful than you’d expect. There are a few reasons why certain ingredient substitutions work so well. This is usually to do with the chemistry and the physical features having enough similarity to the original ingredient to still do the job appropriately. Let’s delve into some common ingredient substitutions and why they work – or need to be tweaked. <iframe id="IitfH" class="tc-infographic-datawrapper" style="border: none;" src="https://datawrapper.dwcdn.net/IitfH/1/" width="100%" height="400px" frameborder="0"></iframe> <h2>Oils versus butter</h2> Both butter and oils belong to a chemical class called <a href="https://chem.libretexts.org/Bookshelves/Introductory_Chemistry/Map%3A_Fundamentals_of_General_Organic_and_Biological_Chemistry_(McMurry_et_al.)/23%3A_Lipids/23.01%3A_Structure_and_Classification_of_Lipids">lipids</a>. It encompasses solid, semi-solid and liquid fats. In a baked product the “job” of these ingredients is to provide flavour and influence the structure and texture of the finished item. In cake batters, lipids contribute to creating an emulsion structure – this means combining two liquids that wouldn’t usually mix. In the baking process, this helps to create a light, fluffy crumb. One of the primary differences between butter and oil is that butter is only about 80% lipid (the rest being water), while <a href="https://www.nutritionadvance.com/types-of-cooking-fats-and-oils/">oil is almost 100% lipid</a>. Oil creates a softer crumb but is still a great fat to bake with. You can use a wide range of oils from different sources, such as olive oil, rice bran, avocado, peanut, coconut, macadamia and many more. Each of these may impart different flavours. Other “butters”, such as peanut and cashew butter, aren’t strictly butters but pastes. They impart different characteristics and can’t easily replace dairy butter, unless you also add extra oil. <h2>Aquafaba or flaxseed versus eggs</h2> Aquafaba is the liquid you drain from a can of legumes – such as chickpeas or lentils. It contains proteins, kind of how egg white also contains proteins. The proteins in egg white include albumins, and <a href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5912395/">aquafaba also contains albumins</a>. This is why it is possible to make meringue from egg whites, or from aquafaba if you’re after a vegan version. The proteins act as a foam stabiliser – they hold the light, airy texture in the product. The concentration of protein in egg white is a bit higher, so it doesn’t take long to create a stable foam. Aquafaba requires more whipping to create a meringue-like foam, but it will bake in a similar way. Another albumin-containing alternative for eggs is <a href="https://foodstruct.com/compare/seeds-flaxseed-vs-egg">flaxseed</a>. These seeds form a thick gel texture when mixed with a little water. The texture is similar to raw egg and can provide structure and emulsification in baked recipes that call for a small amount of egg white. <h2>Lemon plus dairy versus buttermilk</h2> Buttermilk is the liquid left over after churning butter – it can be made from sweet cream, cultured/sour cream or whey-based cream. Buttermilk mostly <a href="https://www.journalofdairyscience.org/article/S0022-0302(06)72115-4/fulltext">contains proteins and fats</a>. Cultured buttermilk has a somewhat tangy flavour. Slightly soured milk can be a good substitute as it contains similar components and isn’t too different from “real” buttermilk, chemically speaking. One way to achieve slightly soured milk is by adding some lemon juice or cream of tartar to milk. Buttermilk is used in pancakes and baked goods to give extra height or volume. This is because the acidic (sour) components of buttermilk interact with baking soda, producing a light and airy texture. Buttermilk can also influence flavour, imparting a slightly tangy taste to pancakes and baked goods. It can also be used in sauces and dressings if you’re looking for a lightly acidic touch. <h2>Honey versus sugar</h2> Honey is a <a href="https://resources.perkinelmer.com/lab-solutions/resources/docs/APP_Analysis-of-Sugars-in-Honey-012101_01.pdf">complex sugar-based syrup</a> that includes floral or botanical flavours and aromas. Honey can be used in cooking and baking, adding both flavour and texture (viscosity, softness) to a wide range of products. If you add honey instead of regular sugar in baked goods, keep in mind that honey imparts a softer, moister texture. This is because it contains more moisture and is a humectant (that is, it likes to hold on to water). It is also less crystalline than sugar, unless you leave it to crystallise. The intensity of sweetness can also be different – some people find honey is sweeter than its granular counterpart, so you will want to adjust your recipes accordingly. <h2>Gluten-free versus regular flour</h2> Sometimes you need to make substitutions to avoid allergens, such as gluten – the protein found in cereal grains such as wheat, rye, barley and others. Unfortunately, gluten is also the component that gives a nice, stretchy, squishy quality to bread. To build this characteristic in a gluten-free product, it’s necessary to have a mixture of ingredients that work together to mimic this texture. Common ingredients used are corn or rice flour, xanthan gum, which acts as a binder and moisture holder, and tapioca starch, which is a good water absorbent and can aid with binding the dough. <img style="border: none !important; box-shadow: none !important; margin: 0 !important; max-height: 1px !important; max-width: 1px !important; min-height: 1px !important; min-width: 1px !important; opacity: 0 !important; outline: none !important; padding: 0 !important;" src="https://counter.theconversation.com/content/202036/count.gif?distributor=republish-lightbox-basic" alt="The Conversation" width="1" height="1" /> <a href="https://theconversation.com/profiles/paulomi-polly-burey-404695">Paulomi (Polly) Burey</a>, Associate Professor (Food Science), <a href="https://theconversation.com/institutions/university-of-southern-queensland-1069">University of Southern Queensland</a> Image credits: Shutterstock This article is republished from <a href="https://theconversation.com">The Conversation</a> under a Creative Commons license. Read the <a href="https://theconversation.com/run-out-of-butter-or-eggs-heres-the-science-behind-substitute-ingredients-202036">original article</a>.

Food & Wine

Retiree threatened with $200,000 fine over home egg business

A Queensland retiree has insisted that he will continue to sell eggs from the chooks in his backyard despite authorities threatening him with a fine up to $200,000. Murray Koina said that when he first received the email about his business he thought it was a scam and ignored it. It wasn't until they pushed for him to stop that he immediately realised things were getting serious. "They said it was a health issue, someone could get poisoned by an egg," Murray told Today show hosts Karl Stefanovic and Sarah Abo. "Well my mother grew eggs from when I was a baby and we've eaten them and given them away and sold them and I don't think anyone's died yet - and I'm 73." Murray added that he could get a licence to avoid the fine and continue his little business, but that costs $630 upfront and then around $450 every year to renew it, so it's just not worth it. "I sell around a dozen cartons a week at $4 a dozen so that wouldn't make sense," he said. "I can't say what I really feel about it, but I'm really, you know, p---ed off." Image: Today

Caring

Aussie actresses clean up at the Golden Globes

Awards season has officially kicked off in Hollywood, with A-listers flocking to the Los Angeles Beverly Hilton Hotel on Monday for the 81st annual Golden Globes. With the very best of the best in the entertainment industry nominated for the best film and television moments of 2023, some of our own Aussie talent walked away with some of the biggest awards of the night. Aussie actress Elizabeth Debicki emerged as an early winner for the TV categories, taking home the award for Best Supporting Actress for her portrayal of Princess Diana in The Crown. She beat out the likes of Meryl Streep (for her role in Only Murders in the Building) and Hannah Waddingham (for her role in Ted Lasso) for the award, as she has long been praised by royal fans for her touching portrayal of the late Princess of Wales' last years. Also coming out on top in another television category was Aussie actress Sarah Snook, who was the recipient of one of the biggest honours of the night, Best Actress in a drama, for her incredible performance in the final season of Succession. Meanwhile for outstanding achievements in film, Margot Robbie and the whole Barbie team took home the inaugural Cinematic and Box Office Achievement award, following the global hype of Barbie mania back in July. Margot was also nominated for Best Actress in a musical or comedy for Barbie, but was ultimately pipped by Emma Stone for her incredible performance in Poor Things. Elsewhere in the awards, Oppenheimer came out on top with Cillian Murphy taking home the award for Best Actor for portraying scientist J. Robert Oppenheimer in the three-hour long epic, with the film also being crowned Best Picture and Christopher Nolan taking home the Best Director award. Image credits: Getty Images

Why "Grey Divorce" is on the rise in Australia

It seems that the older generation is taking a page out of the millennial playbook and saying, "Thanks, but no thanks" to marriage. According to a recent report by <a href="https://www.seniors.com.au/documents/australian-seniors-series-love-after-50-report-whitepaper.pdf" target="_blank" rel="noopener">Australian Seniors</a>, the trend of "Grey Divorce" has become so prevalent that one in three couples in Australia decide to call it quits after hitting the big 5-0. It turns out that once the kids have flown the nest, some couples find themselves facing a conundrum. And no, it's not a midlife crisis involving sports cars and questionable hair dye choices. It's the dreaded "empty nest syndrome" – the sadness and upheaval that parents experience when their adult children finally leave the family home. The report clearly highlights that almost half of these later-in-life divorces are triggered by the empty nest syndrome, followed closely by increased financial pressures (35 per cent) and retirement adjustments (34 per cent). But the report also reveals a silver lining. Many singles over 50 are discovering greater happiness and fulfilment in their solo acts. It's like they've found the secret formula for joy, and it doesn't involve a partner – just personal space, independence, financial control, peace and quiet, and less stress. Who needs a spouse when you can have tranquillity and control over the TV remote? In fact, more than half of single people over 50 reported being content without a committed partner, and almost one-third claimed that their relationship status was a positive influence on their happiness. Move over, relationship goals; it's time for solo satisfaction to take centre stage. And for those still treading the murky waters of late-life love, there's hope yet. The report offers some sage advice from those who've managed to keep the spark alive, including open and honest communication about changing needs, supporting personal growth, and maintaining independence. While the report concludes that overall divorce rates in Australia have actually hit an all-time low in recent years, the over-50 crowd appear to be shaking things up and going their own way. So, whether you're contemplating marriage or dealing with an unexpected guest cancellation at your wedding, just remember – there's a 50/50 chance you'll be navigating the exciting world of "Grey Divorce" someday. Image: Getty

Legal

“I’m being racist to eggs”: Wellness influencer slammed for innocent comment

An Australian influencer has been forced to address a "racist" comment she made about her son's lunch. Health and fitness influencer Sarah Stevenson, who is known by her millions of followers as Sarah's Day, was filming herself as she made lunch for her son. The 31-year-old stopped herself as she made her child a curried egg sandwich, saying he be dubbed “the smelly boy in the playground” if he took the meal to school. “Do you want to be ‘smelly curried egg boy’?” she asked him. While the seemingly innocent comment went unnoticed by many of her followers, one person sent her a message demanding an apology for her "borderline racist" comment. The entrepreneur and mum-of-two replied to the private message in a video response to her followers explaining that she meant the “egg smell” and didn't mean anything racist. “Didn’t everyone go to school with someone who brought eggs in their lunch and you’re like, ‘ew, you smell like rotten eggs’... not ‘you smell like curry!’,” she said in the video on her Instagram Stories. She said sarcastically, “I’m being racist to eggs.” Stevenson then doubled down on the follower’s outrage, following that with a cooking tutorial for “racist eggs”. The late night social media saga was re-shared by a popular account, where it was dubbed “egg gate” and plenty more people weighed in on the drama. “She should have apologised and taken it down instead she’s made it worse,” one commenter wrote. The general consensus from the public was that the original racism accusation “was a definite reach”, but she went too far with her explanation. “Honestly don’t think there was any malice in the original comment — she definitely scrambled (ha!), way too far in explaining herself afterwards though,” someone wrote. Image credits: Instagram

Food & Wine

How to buy the best eggs

Brown eggs vs. white eggs There are a lot of misconceptions about eggs, and chief among them is that there’s a difference in the health benefits of brown and white eggs. Unlike bread, brown and white eggs are equally nutritious. An eggshell’s hue is simply determined by the breed of hen laying it. Free-run vs. free-range eggs <div> Free run eggs are laid by hens housed in barns equipped with nests and perches. More space to scratch, peck and stretch their wings means less stress for the birds. In the case of free range eggs, the hens can roam inside barns as well as outdoors, weather permitting. Outside, they can sunbathe, dust bathe, and eat bugs, worms and grass. Are organic eggs the best eggs? When a carton of eggs is labelled as “organic,” it means the hens’ feed is free of herbicides, pesticides, fungicides and preservatives. A study by researchers at Pennsylvania State University found that organic eggs tend to have more vitamin A, D and E. What’s more, many pro chefs claim they taste richer. Certified organic farms adhere to specific standards and are inspected regularly, making their products the surest choice. What does it mean when eggs are Omega-3-enriched? The label “Omega-3-enriched” indicates the hens laying the eggs were fed high levels of polyunsaturated omega-3 fatty acids – essential dietary nutrients for human growth, development and general health. In most cases, flaxseed or fish oil has been added to the feed, occasionally lending the eggs a mild fishy flavour and aroma. The best eggs for baking From peewee to jumbo, eggs are graded by weight. Unless otherwise specified, choose large eggs (approximately 60 grams) when following recipes – especially when baking, where precision matters. Health matters Pregnant women, young children, the elderly and people with compromised immune systems should stay away from raw or partially cooked eggs to avoid the risk, however slight, of salmonella poisoning. Image credits: Getty Images This article originally appeared on <a href="https://www.readersdigest.com.au/food-home-garden/how-to-buy-the-best-eggs" target="_blank" rel="noopener">Reader's Digest</a>. </div>

Food & Wine

Eggs are so expensive right now. What else can I use?

<a href="https://theconversation.com/profiles/evangeline-mantzioris-153250">Evangeline Mantzioris</a>, <a href="https://theconversation.com/institutions/university-of-south-australia-1180">University of South Australia</a> The price of eggs <a href="https://www.abc.net.au/news/2023-06-14/egg-shortage-high-prices-blamed-on-shift-from-cage-to-free-range/102474282">is rising</a>. So many of us may be looking for cheaper alternatives. First, the bad news. Nothing can replace a boiled, poached or fried egg. Now, the good news. Lots of other ingredients can make foods puff and rise, give your meal a rich taste, or hold together ingredients. So try using some of these egg substitutes and save the real eggs for your breakfast. <h2>Why are eggs so popular?</h2> Eggs are incredibly <a href="https://www.foodstandards.gov.au/science/monitoringnutrients/afcd/pages/default.aspx">nutritious</a>. They’re a <a href="https://www.mdpi.com/2072-6643/11/3/684">rich source</a> of protein, vitamins A and D, pigments called carotenoids, and minerals. Eggs are also versatile. We use them to make a range of savoury and sweet foods, sauces and drinks, not to mention breakfast. Their popularity and versatility lies in the unique characteristics of the two main parts of the egg – the white and yolk. Each contribute <a href="https://www.amazon.com.au/Food-Cooking-Harold-McGee/dp/0684800012">different properties</a> in cooking. <a href="https://www.mdpi.com/2072-6643/11/3/684">Egg yolk</a> is about 55% water, 27% fats, 16% protein (with small amounts of carbohydrate). <a href="https://www.mdpi.com/2072-6643/11/3/684">Egg white</a> is about 10% protein and 90% water, with only traces of fat and carbohydrates. Different types of protein in egg white contribute to them foaming when whisked. <h2>Eggs are versatile</h2> Eggs have a <a href="https://www.sciencedirect.com/science/article/pii/S0268005X2200131X?casa_token=1yXlEb1uvwQAAAAA:s3h5KCozwn-hjIn6kLOEoW45An255V6Z0G8TcJAQgTejfLEwV7nKqkS6VPWXiNkNxR4m5Mr2lHc">different role</a> in different types of cooking. 1. Eggs are a raising agent Beaten or whisked eggs act as a raising agent by creating pockets of air in foods, which expand with cooking, making the foods puff and rise. This gives baked products like cakes, biscuits and muffins volume and an airy feel. Using just the egg white leads to a remarkably light and delicate foam, as we see in meringues. In mousse and souffles the whites and the yolk are beaten separately, then mixed together. This leads to a light, airy and smooth texture. 2. Eggs hold together other ingredients Eggs combine ingredients and hold them together during cooking. This gives foods – such as vegetable or meat patties – their structure. 3. Eggs bind other liquids The liquid from eggs binds other liquids from other ingredients in the recipe into a soft, moist and tender mass. We see this in scrambled eggs, omelettes and egg custard. 4. Eggs act as emulsifiers The egg yolk contains different proteins (livetin, phosvitin) and lipoproteins (lecithin). These act as emulsifiers, allowing fat and water to mix together in foods such as mayonnaise and hollandaise sauce. 5. Eggs boost flavour The fat in egg yolks helps carry and release the flavour of some fat-soluble components of food. These foods <a href="https://www.sciencedirect.com/science/article/pii/S0924224401000796">may taste differently</a> without the eggs. Eggs also contribute to foods feeling soft in the mouth. As eggs have different roles in cooking, you may need different egg substitutes depending on the outcome you want. Here are some cheaper (and vegan) options. <h2>Aquafaba</h2> Aquafaba is the liquid drained from cans of bean – typically from chickpeas as it has the most neutral flavour. This is the all-round winner, especially as most of us probably throw it away without realising what a gem it is. Aquafaba is <a href="https://www.sciencedirect.com/science/article/pii/S0924224421001424?casa_token=P45Z4G2SFdsAAAAA:DRy8adcAU_QHl96LONyWOEhUXvrExVZsJ18xKvc8OiPYeVKHSOkGOKefiixXFPY9UhdscEaHF70">versatile</a>. You can whip it up like egg whites to form a foam that can be used to make meringue (even pavlova), gelato, in baked goods, and for binding ingredients in patties. It also contains emulsifiers and can be used to make mayonnaise. You’ll need different quantities of aquafaba depending on the recipe. Generally, though, you use about two to three tablespoons of aquafaba to replace the volume of fluid from an egg. On the downside, aquafaba can taste a bit beany. So it is best to use it with stronger flavours to overcome this. Nutritionally, <a href="https://www.sciencedirect.com/science/article/abs/pii/S0924224421001424?via%3Dihub">aquafaba</a> has small amounts of carbohydrate (about 2.6g/100 millilitre), and negligible levels of protein (about 1.3g/100 millilitre). You can also freeze aquafaba. <h2>Vinegar and baking soda</h2> Mixing a teaspoon of baking soda with a tablespoon of vinegar can replace an egg in most baked goods. This produces carbon dioxide, which is trapped into air pockets, and makes foods rise. This is a very cheap option, however its success may be limited by how heavy the rest of the ingredients are. This combination also has very little nutritional value. <h2>Commercial egg replacements</h2> These are available at most supermarkets, are very cheap compared with eggs, have a long shelf life, and are easy to use, with instructions on the packaging. Typically, they contain different starches from potato, tapioca and pea protein (which act as leavening agents and form foams), along with raising agents. They are recommended for use in baked goods. However they have very little nutritional value compared to an egg. <h2>Flaxseed meal and chia seeds</h2> Use either a tablespoon of flaxseed meal, or chia seeds, added to about three tablespoons of water. Allow the mixture to sit for a few minutes to form a gel. The gels can be used in baked goods, however this option isn’t as cheap as the others, and has a slight nutty taste. Both these seeds provide nutritional value. They are both rich in the plant-based omega-3 fatty acid called alpha-linolenic acid. We <a href="https://academic.oup.com/ajcn/article/59/6/1304/4715808">can convert</a> this fatty acid into healthy omega-3 fatty acids, but at a slow rate. These seeds also provide fibre, polyphenols and antioxidants. <h2>Tofu</h2> Tofu, which is made from soybeans, is widely available and fairly cheap. It has the most “eggy” appearance and so makes it ideal as a substitute for scrambled eggs and in quiche. However, you will need to use silken tofu and puree it. Tofu is highly nutritious and provides protein, fat, calcium, polyphenols and anti-oxidants. You could also use soy flour. Add one tablespoon to three tablespoons of water, then use immediately in baking and for binding ingredients together. However, soy flour does not contain calcium, which tofu does. <h2>Mashed fruit</h2> Mashed bananas or applesauce are also used as egg substitutes. These mainly act to bind and hold moisture in the food and help carry the flavours. You also get the nutritional value of the fruit. Due to the natural sugar that in fruit, this will sweeten your baked goods so you will need to drop the sugar by about a tablespoon (or more) for each piece of fruit you add.<img style="border: none !important; box-shadow: none !important; margin: 0 !important; max-height: 1px !important; max-width: 1px !important; min-height: 1px !important; min-width: 1px !important; opacity: 0 !important; outline: none !important; padding: 0 !important;" src="https://counter.theconversation.com/content/207837/count.gif?distributor=republish-lightbox-basic" alt="The Conversation" width="1" height="1" /> <a href="https://theconversation.com/profiles/evangeline-mantzioris-153250">Evangeline Mantzioris</a>, Program Director of Nutrition and Food Sciences, Accredited Practising Dietitian, <a href="https://theconversation.com/institutions/university-of-south-australia-1180">University of South Australia</a> Image credits: Getty Images This article is republished from <a href="https://theconversation.com">The Conversation</a> under a Creative Commons license. Read the <a href="https://theconversation.com/eggs-are-so-expensive-right-now-what-else-can-i-use-207837">original article</a>.

Food & Wine

2023 Logie hot favourites revealed

The nominees for the 2023 TV Week Logie Awards have been announced, just weeks out from the night-of-nights for Aussie television and its stars. It’s the 63rd event of its kind, set to take place at Sydney’s The Star on July 30 for the first time in 27 years, with comedian and presenter Sam Pang at the helm, marking the first time in over a decade that a host has flown solo. “It’s a huge honour to be asked to host the Logies and while it will be weird not having a buzzer or beer in front of me, hopefully I’m up to the challenge,” Pang told Media Week of his upcoming role. “I feel very lucky to be a part of this industry and can’t wait for July 30 in Sydney to celebrate Australian television on its night of nights and guide viewers at home through the entire four hour broadcast.” Pang will be joined by some of the biggest stars in Australian television as audiences all across the nation look to see who’ll be taking home the coveted statues, and who’ll secure their place in the history books with this year’s Golden Logie. Nominated for the latter, the Gold Logie for Most Popular Personality on Australian Television, are Julia Morris, Osher Günsberg, Leigh Sales, Mark Coles Smith, Shaun Micallef, Sonia Kruger, and last year’s Golden Logie winner, Hamish Blake. A number of those same personalities are up for the Bert Newton Award for Most Popular Presenter, too, with Julia Morris, Hamish Blake, Shaun Micallef, Sonia Kruger, Tony Armstrong, and Scott Cam vying for the title. Meanwhile, the Silver Logie for Most Popular Actor is in the sights of James Stewart, Ray Meagher, Sam Neill, Patrick Brammall, Lincoln Younes, and Mark Coles Smith. And striving for the Silver Logie for Most Popular Actress are Ada Nicodemou, Emily Symons, Lynne McGranger, Celeste Barber, Kitty Flanagan, and Julia Zemiro. Amy Shark, Kween Kong, Ayesha Madon, Chloe Hayden, Lilliana Bowrey, and Flex Mami are up for the Graham Kennedy Award for Most Popular New Talent. And when it comes to the award for Most Popular Drama Series, Miniseries or Telemovie, the likes of Home and Away, Mystery Road: Origin, Savage River, Underbelly: Vanishing Act, The Twelve, and Heartbreak High are in with a shot. For Most Popular Entertainment Program, it’s Australia’s Got Talent, Gruen, Hard Quiz, The Voice, LegoMasters Australia, and Gogglebox Australia. For Most Popular Current Affairs Program, 60 Minutes, 7.30, A Current Affair, Australian Story, Four Corners, and Foreign Correspondent. Fisk, Shaun Micallef’s Mad as Hell, The Front Bar, Wellmania, Have You Been Paying Attention?, and The Hundred with Andy Lee are up for Most Popular Comedy Program. Hunted Australia, Married at First Sight, The Block, Farmer Wants A Wife, MasterChef Australia: Fans & Favourites, and I’m A Celebrity… Get Me Out Of Here! are the nominees for Most Popular Reality Program. And for Most Popular Lifestyle Program, the hopefuls are Back Roads, A Dog’s World With Tony Armstrong, Better Homes and Gardens, Selling Houses Australia, Gardening Australia, and Travel Guides. The ‘Most Outstanding’ awards are voted from within the industry itself, and feature their own lists of nominees. The Silver Logie for Most Outstanding Actor is within reach for Mark Coles Smith, Patrick Brammall, Sam Neill, Tim Draxl, Tim Minchin, and Richard Roxburgh. Meanwhile, Claudia Jessie, Harriet Dyer, Claudia Karvan, Milly Alcock, Marta Dusseldorp, and Kate Mulvany are up for Most Outstanding Actress. For Most Outstanding Support Actor, Alexander England, Clarence Ryan, Arka Das, Luke Arnold, Hamish Michael, Thomas Weatherall, and Luke Arnold are nominated. For Most Outstanding Supporting Actress, Brooke Satchwell, Hayler McElhinney, Pallavi Sharda, Miranda Otto, Yerin Ha, and Virginia Gay have received nominations. For Most Outstanding Drama Series, Miniseries or Telemovie, Black Snow, Mystery Road: Origin, In Our Blood, Five Bedrooms, Significant Others, and The Twelve. For Most Outstanding Entertainment Program, Hard Quiz, Gruen Nation, RuPaul’s Drag Race Down Under, Lego Masters Australia, The Masked Singer Australia, and The Cheap Seats. For Most Outstanding Comedy Program, Colin from Accounts, Have You Been Paying Attention?, Fisk, Summer Love, Shaun Micallef’s Mad as Hell, and Taskmaster. For Most Outstanding Reality Program, Australian Survivor: Heroes v Villains, I’m A Celebrity… Get Me Out Of Here!, Married at First Sight, Hunted Australia, Masterchef Australia: Fans & Favourites, and The Block. Up for Most Outstanding News Coverage or Public Affairs Report are 7NEWS, Foreign Correspondent, Four Corners, and A Current Affair. For Most Outstanding Sports Coverage, broadcasts of the 2022 AFL Grand Final, the 2022 MelbourneCup Carnival, the 2022 FIFA World Cup, the 2023 Australian Open, State of Origin, and the Birmingham 2022 Commonwealth Games. For Most Outstanding Children’s Program, Crazy Fun Park, Barrumbi Kids, Surviving Summer, Turn Up The Volume, Ultimate Classroom, and Bluey. And last but not least, for Most Outstanding Factual or Documentary Program, Australia’s Wild Odyssey, Old People’s Home For Teenages, Alone Australia, Revealed: Trafficked, The Australian Wars, and Todd Sampson’s Mirror Mirror: Love & Hate have received nominations. Images: @Channel7 / Twitter

“Yolkidding me”: Perfectly round egg goes viral online

In what is perhaps one of the most eggs-traordinary discoveries in Australian grocery history, a perfectly round egg has been found laying in a Victorian supermarket. 3AW Football host Jacqui Felgate shared the remarkable find to her Instagram followers, revealing she had been sent footage of the egg that was taken at a Woolworths in inner-city Melbourne. "From a follower: This is so random, but I thought I would share this eggcellent find," the post read. "In our egg carton we found a round egg. "After a quick google realised it was one in a billion, literally one in a billion eggs are round and the last one that was found sold for over $1400!” <blockquote class="instagram-media" style="background: #FFF; border: 0; border-radius: 3px; box-shadow: 0 0 1px 0 rgba(0,0,0,0.5),0 1px 10px 0 rgba(0,0,0,0.15); margin: 1px; max-width: 540px; min-width: 326px; padding: 0; width: calc(100% - 2px);" data-instgrm-captioned="" data-instgrm-permalink="https://www.instagram.com/reel/CtgX__fhbdH/?utm_source=ig_embed&utm_campaign=loading" data-instgrm-version="14"> <div style="padding: 16px;"> <div style="display: flex; flex-direction: row; align-items: center;"> <div style="background-color: #f4f4f4; border-radius: 50%; flex-grow: 0; height: 40px; margin-right: 14px; width: 40px;"> </div> <div style="display: flex; flex-direction: column; flex-grow: 1; justify-content: center;"> <div style="background-color: #f4f4f4; border-radius: 4px; flex-grow: 0; height: 14px; margin-bottom: 6px; width: 100px;"> </div> <div style="background-color: #f4f4f4; border-radius: 4px; flex-grow: 0; height: 14px; width: 60px;"> </div> </div> </div> <div style="padding: 19% 0;"> </div> <div style="display: block; height: 50px; margin: 0 auto 12px; width: 50px;"> </div> <div style="padding-top: 8px;"> <div style="color: #3897f0; font-family: Arial,sans-serif; font-size: 14px; font-style: normal; font-weight: 550; line-height: 18px;">View this post on Instagram</div> </div> <div style="padding: 12.5% 0;"> </div> <div style="display: flex; flex-direction: row; margin-bottom: 14px; align-items: center;"> <div> <div style="background-color: #f4f4f4; border-radius: 50%; height: 12.5px; width: 12.5px; transform: translateX(0px) translateY(7px);"> </div> <div style="background-color: #f4f4f4; height: 12.5px; transform: rotate(-45deg) translateX(3px) translateY(1px); width: 12.5px; flex-grow: 0; margin-right: 14px; margin-left: 2px;"> </div> <div style="background-color: #f4f4f4; border-radius: 50%; height: 12.5px; width: 12.5px; transform: translateX(9px) translateY(-18px);"> </div> </div> <div style="margin-left: 8px;"> <div style="background-color: #f4f4f4; border-radius: 50%; flex-grow: 0; height: 20px; width: 20px;"> </div> <div style="width: 0; height: 0; border-top: 2px solid transparent; border-left: 6px solid #f4f4f4; border-bottom: 2px solid transparent; transform: translateX(16px) translateY(-4px) rotate(30deg);"> </div> </div> <div style="margin-left: auto;"> <div style="width: 0px; border-top: 8px solid #F4F4F4; border-right: 8px solid transparent; transform: translateY(16px);"> </div> <div style="background-color: #f4f4f4; flex-grow: 0; height: 12px; width: 16px; transform: translateY(-4px);"> </div> <div style="width: 0; height: 0; border-top: 8px solid #F4F4F4; border-left: 8px solid transparent; transform: translateY(-4px) translateX(8px);"> </div> </div> </div> <div style="display: flex; flex-direction: column; flex-grow: 1; justify-content: center; margin-bottom: 24px;"> <div style="background-color: #f4f4f4; border-radius: 4px; flex-grow: 0; height: 14px; margin-bottom: 6px; width: 224px;"> </div> <div style="background-color: #f4f4f4; border-radius: 4px; flex-grow: 0; height: 14px; width: 144px;"> </div> </div> <p style="color: #c9c8cd; font-family: Arial,sans-serif; font-size: 14px; line-height: 17px; margin-bottom: 0; margin-top: 8px; overflow: hidden; padding: 8px 0 7px; text-align: center; text-overflow: ellipsis; white-space: nowrap;"><a style="color: #c9c8cd; font-family: Arial,sans-serif; font-size: 14px; font-style: normal; font-weight: normal; line-height: 17px; text-decoration: none;" href="https://www.instagram.com/reel/CtgX__fhbdH/?utm_source=ig_embed&utm_campaign=loading" target="_blank" rel="noopener">A post shared by JACQUELINE FELGATE (@jacquifelgate)</a> </div> </blockquote> Naturally, Instagram users flocked to the post, with a lot questioning how an egg could ever sell for four figures. "Yolkidding me," one wrote. "Folks buying eggs for $1400? That’s eggtortion. 😩," another said. However, many of the comments sympathised with the chicken who created the perfectly round — and relatively large — incredible egg. “All I could think was that poor chicken 🐔 😬,” one said. “The poor chicken that squeezed that one out 😮,” another added. One even questioned the sphere’s authenticity, commenting, “Is it really an egg 🥚??” Considering perfectly round eggs have earned finders big bucks in the past, it was no surprise that someone told Felgate her find was a thing of fortune. “It’s your lucky day get a ticket to the 60 mill tonight.” they said. Only time will tell if Felgate’s fortunate find will bring her prosperity or wind up scrambled, fried or poached. Image credit: Instagram

Food & Wine

Aussies want their parents to spend their nest egg

New research has found that most Australians would rather see their parents and grandparents spend their retirement savings than receive an inheritance. In the last 20 years, inheritances in Australia have totaled almost $1.4 trillion, averaging out to about $67 billion a year. The average inheritance is approximately $125,000 and goes to a recipient of about 50 years of age. The new report from CompliSpace has suggested a shift in attitudes for how Aussies think about inheritances, while also helping to bridge the aged care funding shortfall, which is set to increase. It is estimated that the Australian government spends approximately $24 billion each year on aged care, which is less than half of the global average. Melbourne woman Louise Lucas shared her attitudes on her parents spending their nest egg, telling <a href="https://www.9news.com.au/national/inheritance-values-changing-parents-urged-to-spend-not-leave-to-kids/3764f9cd-5287-4520-948a-e6de08ce2d1d">9news.com.au</a> she was “heartily all for” her parents leaving her nothing in their will, as long as they had a comfortable retirement. "I'm a mortgage broker and I've met a lot of retired people who are just hanging on and not living very well," she said. Louise went on to say that while it is better for older people to spend their money during their retirement years to live comfortably and stay active, it would also give the economy a boost. "Money's for experiences, you'd like to think, not things," she said. "If you've got more than $100,000 in the bank when you die, you've wasted your time and money." Image credits: Getty Images

Retirement Income

National Duck Day: Diana Chan’s Luv-a-Duck Peking Duck breast with egg noodles, five spice sauce and fresh cucumber salad

The family owned business and Australia’s leading duck producer Luv-a-Duck has partnered up with MasterChef alum and duck lover Diana Chan, to officially launch National Duck Day, which falls on Tuesday May 23rd, 2023. Diana Chan is a Malaysian-Australian and won the 9th season of MasterChef in 2017. She has since become a well-known TV host, menu designer, product creator and restaurateur, turning her passion for food into her career. Diana Chan’s Luv-a-Duck Peking Duck breast with egg noodles, five spice sauce and fresh cucumber salad Serves: 2 Prep time: 10 mins Cook time: 10 mins INGREDIENTS: <ul> <li dir="ltr" aria-level="1"> 2 x precooked Luv-A Duck peking duck breasts </li> <li dir="ltr" aria-level="1"> 1 x 400g packet fresh egg noodles (medium thickness) </li> </ul> For the five spice sauce: <ul> <li dir="ltr" aria-level="1"> 1 tbsp cooking oil </li> <li dir="ltr" aria-level="1"> 2 cloves garlic, minced </li> <li dir="ltr" aria-level="1"> 3 shallots, finely diced </li> <li dir="ltr" aria-level="1"> 50g galangal, sliced </li> <li dir="ltr" aria-level="1"> 50g ginger, sliced </li> <li dir="ltr" aria-level="1"> Leftover liquid from the packet </li> <li dir="ltr" aria-level="1"> 1 tbsp five spice powder </li> <li dir="ltr" aria-level="1"> 1 tbsp tapioca starch mixed with 2 tbsp of water </li> </ul> For the cucumber salad: <ul> <li dir="ltr" aria-level="1"> 1 continental cucumber, halved and sliced into 5mm thick chunks </li> <li dir="ltr" aria-level="1"> 30g coriander, roughly chopped </li> <li dir="ltr" aria-level="1"> 1 tbsp black vinegar </li> <li dir="ltr" aria-level="1"> 1 tsp sugar </li> <li dir="ltr" aria-level="1"> 1 tbsp soy sauce </li> </ul> To garnish: <ul> <li dir="ltr" aria-level="1"> Freshly sliced spring onions </li> <li dir="ltr" aria-level="1"> 1 tsp toasted sesame seeds </li> </ul> METHOD: <ol> <li dir="ltr" aria-level="1"> Cook the peking duck breasts according to the packet instructions (microwave or oven) and set aside somewhere warm. </li> <li dir="ltr" aria-level="1"> Preheat a large braising pot or wok. Add cooking oil. Add the garlic, shallots, galangal and ginger and fry until aromatic - about 3 minutes or so. Add the sauce from the packet and the five spice. Allow to reduce for 10 minutes. </li> <li dir="ltr" aria-level="1"> Mix tapioca starch with water. Pour it into the sauce liquid while stirring at the same time and the liquid will start to thicken. You can add more tapioca mixture if you don't think the sauce is thick enough. </li> <li dir="ltr" aria-level="1"> While the sauce simmers, reheat the noodles according to the packet instructions. </li> <li dir="ltr" aria-level="1"> To assemble, remove the cooked duck breasts from the packet and slice them into 5mm thickness. </li> <li dir="ltr" aria-level="1"> In a mixing bowl, add in all the ingredients for the cucumber salad and mix to combine. </li> <li dir="ltr" aria-level="1"> Place the reduced sauce into the serving bowls, divide the noodles into 2 portions, top with the duck breasts and pour over the sauce. Serve with the cucumber salad on the side. Garnish with some spring onions and sesame seeds. </li> </ol> Image credit: Luv-A-Duck

Food & Wine

00-No: US traveller puts border security to the test with a golden gun

A 28-year-old traveller from the United States has been arrested after Australian Border Force officers allegedly discovered a firearm in her luggage. According to a report on the ABF website, the weapon - a 24-carat gold-plated handgun - was unregistered, and the passenger was not in possession of “a permit to import or possess the firearm in Australia.” If convicted, she will face up to 10 years of imprisonment. And while she was arrested and charged, she was released on bail at Downing Centre Local Court, and is expected to face court again in a month’s time. She remains subject to visa cancellation, and faces the likelihood of being removed from Australia. As ABF Enforcement and Detained Goods East Commander Justin Bathurst explained, the discovery was made with a combination of ABC officer skills and detection technology, one that served to prevent a dangerous weapon from entering the Australian community. “Time and time again, we have seen just how good ABF officers are at targeting and stopping illegal, and highly dangerous, goods from crossing Australia's border," he said. “The ABF is Australia's first and most important line of defence. ABF officers are committed to protecting our community by working with law enforcement partners to prevent items like unregistered firearms getting through at the border." Photos distributed by the ABF present the image of the gun in its case, as well as a scan of the passenger’s luggage, with the gun clearly visible among the rest of her possessions. While travellers on domestic flights within the United States are able to carry firearms in their checked luggage - granted they are unloaded and securely locked away, and the proper authorities have been informed - Australia has much stricter laws surrounding firearms. In the wake of a 1996 Tasmanian tragedy, in which 35 people lost their lives to a gunman, all automatic and semi-automatic weapons were outlawed in the country. Meanwhile, in the United States, a frightening sum of 6,301 were confiscated at checkpoints as of December 2022, according to the Transportation Security Administration. For many, the news was broken on social media, with comments sections reflecting the shock - and disapproval - of the masses, with the occasional 007 reference thrown in. “Smuggling firearms into Australia is a serious offence,” wrote one on Twitter, “and should be met with the full force of the law as it endangers citizen safety.” “That’s a fantastic bit of security work by our airport staff,” someone commended. Another had one very important question, asking “how did she get it out of the US to begin with...??? TSA should have caught that at the airport before she even left. Even if it was in a checked bag, it still had to be declared.” Images: Australian Border Force

Travel Trouble

5 golden rules for safe shore excursions

While safety is paramount on any holiday, there are a few key things you can do to stay safe when disembarking your cruise for a trip to shore. These are our top tips for staying safe on excursions. 1. Do your research As with all travel, safety can vary hugely between destinations when you’re cruising. On cruises around Australia, in the South Pacific or New Zealand you’ll feel as safe as you do at home and shouldn’t need to take any extra precautions. For other destinations, do some research online before you go, looking at sites like Smartraveller that list any official government warnings in place. You can also chat to your cruise director or some of the shore excursion team to see if there are any specific details you should be aware of. 2. Minimise your risk Generally, the best advice is to try to blend in and avoid looking like an obvious tourist. Don’t wear lots of jewellery or carry an expensive camera around your neck. Always keep your belongings with you and be particularly careful in crowded places like markets. Try to travel in groups rather than on your own and keep alcohol intake to a minimum – a drunk target is an easy target. 3. Only take the essentials If the worst should happen and you are robbed, you don’t want to be carrying all of your money and every credit card. Only take what you need and leave the rest in your cabin safe. You shouldn’t need your passport to reboard the ship, so never take it ashore with you. Mobile phones are one of the most commonly stolen items from tourists, so unless you desperately need it this is another one to stick in the safe. 4. Join an organised tour If you’re nervous about exploring a port on your own, then book a shore excursion through the cruise line. That way you’ll be travelling with a group of other passengers and at least one guide, most likely a local. Cruise lines only work with reputable companies so you can feel confident that you won’t be ripped off or left in danger. 5. Check the safety gear Many cruise ports offer exciting excursions like hiking, ATV tours, diving or zip lining. Unfortunately, not everywhere is as strict with their safety standards as Australia and you may arrive at your excursion to find out of date equipment, no protective gear or a route that makes you feel uncomfortable. Use common sense – if you don’t feel safe, don’t do it. You also need to be aware of your own physical limits. Don’t push yourself too hard, especially in the heat, or you could quickly find yourself in the local hospital. Image credits: Getty Images

Cruising

King Charles' signature coronation dish mercilessly mocked

With the coronation comes one of the most famed traditions in the Monarchy, the creation of a signature dish, made to be shared and enjoyed across the Commonwealth in honour of the new Monarch. The Queen’s coronation made history in 1953, with the ‘Coronation Chicken’, a recipe that has since embedded itself into British culture. Charles’ crowning marks 70 years since the last coronation, and with the event coming up on May 6, the reveal of the signature dish has been highly anticipated. A culinary delight, like Queen Elizabeth II’s ‘Poulet Reine Elizabeth’, that will make its way down from generation to generation. The Royal Family verified Twitter account shared the long-awaited dish. “Introducing… Coronation Quiche!”, the tweet read. “Chosen personally by Their Majesties, The King and The Queen Consort have shared a recipe in celebration of the upcoming #CoronationBigLunch taking place up and down the country.” <blockquote class="twitter-tweet"> Introducing… Coronation Quiche! Chosen personally by Their Majesties, The King and The Queen Consort have shared a recipe in celebration of the upcoming <a href="https://twitter.com/hashtag/CoronationBigLunch?src=hash&ref_src=twsrc%5Etfw">#CoronationBigLunch</a> taking place up and down the country. <a href="https://t.co/aVcw9tNarP">pic.twitter.com/aVcw9tNarP</a> — The Royal Family (@RoyalFamily) <a href="https://twitter.com/RoyalFamily/status/1647917367798939648?ref_src=twsrc%5Etfw">April 17, 2023</a></blockquote> King Charles III has officially unveiled his signature coronation offering, which will be served at the palace’s ‘Big Lunch’ event on May 7, also to be served at several community events and street parties across coronation weekend. The coronation quiche recipe consists of spinach, broad beans, cheese and tarragon, although Buckingham Palace’s chef Mark Flanagan says those who want to bake their own can easily make adjustments to suit their preferences. Charles, Camilla and Flanagan chose the dish because it’s a convenient “sharing” dish that can be served either hot or cold. The coronation quiche has left a bad taste in many individuals’ mouths, going viral online and becoming quite the laughingstock for a few reasons. The most profound stems from the well-known egg shortage in the UK, with production at its lowest in over a decade, according to The Guardian. In 2022, almost a billion fewer eggs were packed compared to 2019 due to producers hit by price hikes and a disastrous outbreak of bird flu. Shoppers calling for supermarkets to stock up on the ingredients for the coronation quiche have posted online to point out the obvious issue. <blockquote class="twitter-tweet"> And what are we supposed to make this Coronation Quiche with? <a href="https://t.co/nEmwQGmV0e">pic.twitter.com/nEmwQGmV0e</a> — Tavern Hoyden (@TavernHoyden) <a href="https://twitter.com/TavernHoyden/status/1648034778032009219?ref_src=twsrc%5Etfw">April 17, 2023</a></blockquote> <blockquote class="twitter-tweet"> The UK: - There's a shortage of eggs in the supermarkets. Royal Family: - The "Coronation Quiche". <a href="https://twitter.com/hashtag/CoronationBigLunch?src=hash&ref_src=twsrc%5Etfw">#CoronationBigLunch</a> <a href="https://twitter.com/hashtag/coronationquiche?src=hash&ref_src=twsrc%5Etfw">#coronationquiche</a> <a href="https://t.co/xjEtjiUCuS">pic.twitter.com/xjEtjiUCuS</a> — Pauline (@tlnlndn) <a href="https://twitter.com/tlnlndn/status/1648016686937776128?ref_src=twsrc%5Etfw">April 17, 2023</a></blockquote> Aside from supply shortages, many people decided the egg pie wasn’t very fitting. <blockquote class="twitter-tweet"> whats the matter babe? you've hardly touched your coronation quiche <a href="https://t.co/3FZZwzMEZz">pic.twitter.com/3FZZwzMEZz</a> — Jake Johnstone (@hijakejohnstone) <a href="https://twitter.com/hijakejohnstone/status/1648083477693120512?ref_src=twsrc%5Etfw">April 17, 2023</a></blockquote> <blockquote class="twitter-tweet"> Quiche?? For a coronation?? <a href="https://t.co/rsmwcicgZQ">https://t.co/rsmwcicgZQ</a> <a href="https://t.co/V8aKgf1ZKL">pic.twitter.com/V8aKgf1ZKL</a> — local swamp gay 🦝🦨🦉 (@localswampgay) <a href="https://twitter.com/localswampgay/status/1648094906957660161?ref_src=twsrc%5Etfw">April 17, 2023</a></blockquote> <blockquote class="twitter-tweet"> This is the lamest thing I’ve ever heard. Imagine having 70+ years to think about it and choosing QUICHE. I despair. <a href="https://twitter.com/hashtag/Coronation?src=hash&ref_src=twsrc%5Etfw">#Coronation</a> <a href="https://t.co/jEeXmxP1Ss">https://t.co/jEeXmxP1Ss</a> — Julie Lovell (@ficklishjlo) <a href="https://twitter.com/ficklishjlo/status/1648094645669224452?ref_src=twsrc%5Etfw">April 17, 2023</a></blockquote> Elizabeth’s coronation saw famed culinary school Le Cordon Bleu London’s creation of the ‘Coronation Chicken’, which consisted of cooked chicken meat in a creamy curry sauce with dried apricots. It was served with a simple salad. When it was first produced the dish came as a surprise due to many of the ingredients not being pantry staples and the country was still under post-war ration restrictions. The chicken dish has evolved over the years, with it now commonly served on a brioche bun and garnished with various trimmings from crisp coconut chips to mangetout and sultanas. Quiche the ‘Coronation Chicken’ goodbye and stay occu-pied with the recipe below. Pastry: <ul> <li>125g plain flour</li> <li>Pinch of salt</li> <li>25g cold butter, diced</li> <li>25g lard</li> <li>2 tablespoons milk</li> <li>Or 1 x 250g block of ready-made shortcrust pastry</li> </ul> Filling: <ul> <li>125ml milk</li> <li>175ml double cream</li> <li>2 medium eggs</li> <li>1 tablespoon chopped fresh tarragon</li> <li>Salt and pepper</li> <li>100g grated cheddar cheese</li> <li>180g cooked spinach, lightly chopped</li> <li>60g cooked broad beans or soya beans</li> </ul> Method: 1. To make the pastry: sieve the flour and salt into a bowl; add the fats and rub the mixture together using your finger tips until you get a sandy, breadcrumb-like texture. Add the milk a little at a time and bring the ingredients together into a dough. Cover and allow to rest in the fridge for 30-45 minutes. 2. Lightly flour the work surface and roll out the pastry to a circle a little larger than the top of the tin and approximately 5mm thick. 3. Line the tin with the pastry, taking care not to have any holes or the mixture could leak. Cover and rest for a further 30 minutes in the fridge. 4. Preheat the oven to 190C. 5. Line the pastry case with greaseproof paper, add baking beans and bake blind for 15 minutes, before removing the greaseproof paper and baking beans. 6. Reduce the oven temperature to 160C. 7. Beat together the milk, cream, eggs, herbs and seasoning. 8. Scatter half of the grated cheese in the blind-baked base, top with the chopped spinach and beans and herbs, then pour over the liquid mixture. 9. If required gently give the mixture a delicate stir to ensure the filling is evenly dispersed but be careful not to damage the pastry case. 10. Sprinkle over the remaining cheese. Place into the oven and bake for 20-25 minutes until set and lightly golden. Image credits: Getty/Twitter

Food & Wine

Easter eggs: their evolution from chicken to chocolate

A lot of Easter traditions – including hot cross buns and lamb on Sunday – stem from medieval Christian or even earlier pagan beliefs. The chocolate Easter egg, however, is a more modern twist on tradition. Chicken eggs have been eaten at Easter for centuries. Eggs have long symbolised rebirth and renewal, making them perfect to commemorate the story of Jesus’ resurrection as well as the arrival of spring. Although nowadays eggs can be eaten during the fasting period of Lent, in the middle ages they were prohibited along with meat and dairy. Medieval chefs often found surprising ways around this, even making mock eggs to replace them. For Easter – a period of celebration – eggs and meat, such as lamb (also a symbol of renewal), were back on the table. Even once eggs were permitted in fasting meals, they kept a special place in the Easter feast. Seventeenth-century cookbook author John Murrell recommended “egges with greene sawce”, a sort of pesto made with sorrel leaves. Across Europe, eggs were also given as a tithe (a sort of yearly rent) to the local church on Good Friday. This might be where the idea of giving eggs as a gift comes from. The practice died out in many Protestant areas after the Reformation, but some English villages kept the tradition going until the 19th century. It’s not known exactly when people started to decorate their eggs, but research has pointed to the 13th century, when King Edward I gave his courtiers eggs wrapped in gold leaf. A few centuries later, we know that people across Europe were dying their eggs different colours. They usually chose yellow, using onion peel, or red, using madder roots or beetroots. The red eggs are thought to symbolise the blood of Christ. One 17th-century author suggested this practice went as far back as early Christians in Mesopotamia, but it’s hard to know for sure. In England, the most popular way of decorating was with petals, which made colourful imprints. The Wordsworth Museum in the Lake District still has a collection of eggs made for the poet’s children from the 1870s. <h2>From dyed eggs to chocolate eggs</h2> Although dyeing patterned eggs is still a common Easter activity, these days eggs are more commonly associated with chocolate. But when did this shift happen? When chocolate arrived in Britain in the 17th century, it was an exciting and very expensive novelty. In 1669, the Earl of Sandwich paid £227 – the equivalent of around £32,000 today – for a chocolate recipe from King Charles II. Today chocolate is thought of as a solid food, but then it was only ever a drink and was usually spiced with chilli pepper following Aztec and Maya traditions. For the English, this exotic new drink was like nothing they’d ever encountered. One author called it the “American Nectar”: a drink for the gods. Chocolate was soon a fashionable drink for the aristocracy, often given as a gift thanks to its high status, a tradition still followed today. It was also enjoyed in the newly opened coffee houses around London. Coffee and tea had also only just been introduced to England, and all three drinks were rapidly changing how Britons socially interacted with each other. Catholic theologians did connect chocolate with Easter in this time, but out of concern that drinking chocolate would go against fasting practices during Lent. After heated debate, it was agreed that chocolate made with water might be acceptable during fasts. At Easter at least – a time of feasting and celebration – chocolate was fine. Chocolate remained expensive into the 19th century, when Fry’s (now part of Cadbury) made the first solid chocolate bars in 1847, revolutionising the chocolate trade. For the Victorians, chocolate was much more accessible but still something of an indulgence. Thirty years later, in 1873, Fry’s developed the first chocolate Easter egg as a luxury treat, merging the two gift-giving traditions. Even in the early 20th century, these chocolate eggs were seen as a special present, and many people never even ate theirs. A woman in Wales kept an egg from 1951 for 70 years and a museum in Torquay recently bought an egg that had been saved since 1924. It was only in the 1960s and 1970s that supermarkets began to offer chocolate eggs at a cheaper price, hoping to profit off the Easter tradition. With rising concerns over long-term chocolate production and bird flu provoked egg shortages, future Easters might look a little different. But if there is one thing that Easter eggs can show us, it’s the adaptability of tradition. Image credit: Shutterstock This article originally appeared on <a href="https://theconversation.com/easter-eggs-their-evolution-from-chicken-to-chocolate-203074" target="_blank" rel="noopener">The Conversation</a>.

Food & Wine

Warning against latest egg-stremely restrictive diet trend

A viral “egg diet” is the latest weight loss trend taking over TikTok as people continue to find ways to drop a few kilos. The #eggdiet has attracted over 68.5 million views, with a lot of people sharing their weight-loss success. Nutritionists warn the egg-stremely restrictive diet is simply unsustainable and just another eggs-ample of why most diets fail. According to TikTok users, the egg diet consists of eating only eggs for every meal, alongside low-carb snacks such as fruit, veggies, and some additional protein. While this diet is capable of boosting your metabolism and burning fat in the short term, it can then slow the metabolism and make it more difficult to lose weight in the future. One TikTok user trying the diet admitted she had broken it, writing, ”I think the last nine days of eating the bare minimum has caught up with me today. The whole day I just felt nauseous.” A diet focused on one food eggs-cludes many healthy food groups that are otherwise beneficial for your body. This can lead to nutritional deficiencies, an unhealthy amount of weight loss, mood changes, muscle weakness, and hair loss. A nutrition eggs-pert from Fitness Volt says most people fail to stick with their diet long enough for it to work sustainably. They make fast progress, but egg-ventually, they fall off the wagon and return to their previous diet plan. "That's why so many of us lose weight only to regain it shortly afterwards, and it seems long-term, sustainable weight loss is rare nowadays," Saini said. "Fortunately, healthy eating doesn't have to be complicated or unpleasant, and weight management doesn't have to take over your life. "You don't even have to give up your favourite foods. However, you will need to quit looking for short-term fixes and adopt healthier long-term habits.” It is clear the #eggdiet is not sustainable and the lack of nutrition is likely to leave your brain scrambled. The idea is a bit of a crack-up, but don’t whisk it. Image credit: TikTok

Body

All the best moments from the star-studded Golden Globes

The 80th Annual Golden Globe Awards took place on Wednesday, with the who's-who of Hollywood coming out in droves to celebrate their TV and movie achievements of the last year. From iconic fashion, historic wins, powerful speeches and Jennifer Coolidge stealing the show, the award show had some incredible moments. Fashion On the red carpet, there were several contenders for best dressed. Australia's own Margot Robbie shone in a light pink Chanel gown, complete with a halter top and fringed hemline. Jessica Chastain, Salma Hayek, Jennifer Coolidge and Michelle Yeoh all opted for sequins, while Heidi Klum made a daring statement in feather. Red carpet icon Billy Porter wore a velvet pink tuxedo, that trailed behind him in a gown-line train that had everyone talking. Jamie Lee-Curtis and Aussie actress Milly Alcock went for black gothic looks, while Michelle Williams went for an all white gown. On stage highlights Australian House of the Dragon actress Milly Alcock went viral for appearing seemingly tipsy while on stage with her co-stars to accept the award for Best Television series. Throughout director Miguel Sapochnik's speech, Alcock held onto her co-star Emma D’Arcy and giggled, while pointing at people in the audience. Fans took to Twitter to break down the star's antics, with one person saying “Milly Alcock wasted at the Golden Globes is top tier.” <blockquote class="twitter-tweet"> Milly Alcock wasted at the golden globes is top tier <a href="https://t.co/vE2YJt1fKy">pic.twitter.com/vE2YJt1fKy</a> — quincy (@qlou112) <a href="https://twitter.com/qlou112/status/1613025501701967873?ref_src=twsrc%5Etfw">January 11, 2023</a></blockquote> The night began with host Jerrod Carmichael calling out the Hollywood Foreign Press Association (HFPA)'s lack of diversity, saying, "I'm only here because I'm Black." He said, "I'll catch everyone in the room up. This show, the Golden Globe Awards, did not air last year, because the HFPA – I won't say they were a racist organisation, but they didn't have a single Black member until George Floyd died." His honesty resulted in his name trending on Twitter after his monologue as fans praised him. Jerrod Carmichael also took an opportunity to roast Tom Cruise while hosting, as he took to the stage with three awards that Cruise returned in 2021 amid the HFPA controversy. Carmichael said, "Backstage, I found these three Golden Globe awards that Tom Cruise returned..." he said. "I think maybe we take these three things and exchange them for the safe return of Shelly Miscavige." Shelly is the wife of Scientology leader David Miscavige, who is reportedly a close friend of Cruise. She was last seen in public in 2007, and there has long been speculation about her wellbeing and whereabouts. Winners The Banshees of Inisherin was the most nominated film of the night, taking home the award for Best Picture, Musical or Comedy. The final award of the night — Best Motion Picture Drama — went to Steven Spielberg's semi-autobiographical film The Fabelmans. For the TV awards, House of the Dragon, Abbott Elementary and The White Lotus all came out on top. Jennifer Coolidge won the award for Best Actress in a Supporting Role for her work on The White Lotus, with her emotional and chaotic speech quickly going viral. <blockquote class="twitter-tweet"> Jennifer Coolidge delivers an epic <a href="https://twitter.com/hashtag/GoldenGlobes?src=hash&ref_src=twsrc%5Etfw">#GoldenGlobes</a> acceptance speech that makes <a href="https://twitter.com/hashtag/TheWhiteLotus?src=hash&ref_src=twsrc%5Etfw">#TheWhiteLotus</a> creator Mike White cry. <a href="https://t.co/m069JEKekW">https://t.co/m069JEKekW</a> <a href="https://t.co/WBWx9H6BCj">pic.twitter.com/WBWx9H6BCj</a> — Variety (@Variety) <a href="https://twitter.com/Variety/status/1613016340650151942?ref_src=twsrc%5Etfw">January 11, 2023</a></blockquote> She thanked the show's creator Mike White for "killing me off" at the end of the second season, a major spoiler for any viewer who hasn't yet finished the series. Coolidge spoke of how the iconic role has brought her back into the public zeitgeist, after saying her 1990s career has "fizzled". "Mike White, you have given me hope. You've given me a new beginning. Even if this is the end, you changed my life in a million different ways. My neighbours [are] speaking to me and things like that. I was never invited to one party and now everyone's inviting me." Australian icon Cate Blanchett won a Golden Globe for her performance in the psychological drama Tár, while Michelle Yeoh took home the award for Best Actress in a Musical or Comedy for her role in Everything Everywhere All At Once. Image credits: Getty Images

Beauty & Style

“Such intimacy is rare in everyday life”: The benefits of playing music can’t be understated

Whether you’re driving in the car, riding in a lift, or attending a concert, music is everywhere. For many, our involvement in creating music stopped outside of high school music classes and attempts to learn the recorder, keyboard, guitar, or to sing. Or it might have included playing in the school band, taking music lessons as a child, or maybe even continuing to play at university. But playing music is something that often falls to the wayside as we get older, with the demands of work, home and family taking priority. Given that playing music has benefits for our mental health, including easing anxiety and depression, feelings of satisfaction with life and health, and even reduced alexithymia - a dysfunction affecting emotional awareness, social attachment and how we relate to others - it’s an activity that many of us can reap benefits from. For Stephen O’Doherty, the conductor and musical director of Golden Kangaroos Concert Band, music has been an outlet for expressing himself creatively and maintaining his wellbeing - and he has seen similar effects in many of the players he works and plays with. “Having outlets to express myself creatively through musical performance has been absolutely essential in maintaining my wellbeing and having a stable quality of life,” he tells OverSixty. “The (Golden Kangaroos) have many members who have joined later in life. For some it is a chance to take up the same opportunity they gave their children, encouraging them to learn music at school and wishing they could have done the same. “For others it is the idea that playing music will help them to keep their brains active as they enter later life. For others, or perhaps for all of the above, joining a community band is a way of finding their tribe, their people, a safe place where people of a like mind can learn, grow, and contribute together. “Knowing the many life stories of our members, I can say with absolute alacrity that band contributes to their identity and self-fulfilment in ways that may never be explicitly known but are formative and extremely significant.” <img src="https://oversixtydev.blob.core.windows.net/media/2022/12/gks0.jpg" alt="" width="1280" height="720" /> With the benefits of playing music established, taking music into a community environment brings with it additional benefits to our wellbeing. In a study <a href="https://files.eric.ed.gov/fulltext/EJ1163211.pdf">published</a> in the London Review of Education, Dr Debra Rodgers, whose PhD focused on community music and mental health-related stigma, argued that community music can be beneficial in helping both to distract participants from their personal worries and as a place where they can interact without fear or judgement. O’Doherty agrees, adding that playing in a group is a way for many to truly be themselves. “We know that learning music has beneficial effects intellectually and emotionally. Learning or performing with others adds a social dimension that, I think, is critically important,” he says. “At its best, playing in a well-run musical group helps us to express our emotions in a safe and structured way, and that is good for the soul. We are part of something bigger than ourselves and, when we play for an audience, we are (hopefully) gifting them a great experience. Enriching others also enriches us. “For many, band is the place where they are most fulfilled. Where their contribution matters. Where they will be missed if absent. Where they are safe when expressing their creativity. “To play music alone is good. It is personally satisfying and should not be underrated. But to play with others and achieve a pleasing outcome for an audience is a whole new level. It both fosters and requires a level of interpersonal communication between performers that is beyond words. “Such intimacy is rare in everyday life. It enriches the human experience in a unique and very special way.” <img src="https://oversixtydev.blob.core.windows.net/media/2022/12/gks2.jpg" alt="" width="1280" height="720" /> For O’Doherty, playing music has had added benefits when it comes to his own mental health, including managing the symptoms of depression. “Depression is a serious and debilitating condition which, untreated, will attack our self-worth and seriously affect our quality of life. I have lived with this condition for my entire life,” he explains. “... if I can’t perform music I am not being fully me. I am somehow less than whole. Music is a way I find wholeness, an acceptance of who I am and of what I can contribute to the world around me. “When a black mood sets in and starts attacking my self-worth, playing music is one of the few things that can restore me, and I find joy and purpose in seeing the beneficial impact on the members of our group.” As for those who may have played music in the past or have always wanted to learn, O’Doherty suggests finding a safe place to give it a go. “Many people go through the stage of leaving their earlier musical learning behind. After school or Uni life gets busy!” he says. “I want to encourage people however to think about this: when you were the best version of yourself, was performing music part of the equation? If the answer is yes (or even maybe) then do you not owe it to yourself and your loved ones to return? And if you’ve not yet tried to learn an instrument but have a yearning desire to express your creative instincts in this way, what do you have to lose? “Find a safe place to explore your interest and give it a go! Creative expression is part of what it is to be truly human. Perhaps music is your pathway to a more fulsome life.” Images: Stuart Coster (Supplied)

Mind

You've got to be yoking! Easy boiled egg hack that actually works

The not so enjoyable part of the holiday season, the food prep. Everybody would agree that one of the most messy and time-consuming chores is de-yolking hard boiled eggs. If devilled eggs are on the menu this one is for you. TikTok user, US based woman Andrea VanDerweker demonstrates her hot tips to extracting the hard-boiled egg yolk perfectly. She uses her knife to gently cut the perimeter of the egg, like you would with an avocado. <blockquote class="tiktok-embed" style="max-width: 605px; min-width: 325px;" cite="https://www.tiktok.com/@andrealanev/video/7166718280185417006" data-video-id="7166718280185417006"> <section><a title="@andrealanev" href="https://www.tiktok.com/@andrealanev?refer=embed" target="_blank" rel="noopener">@andrealanev</a> I’m just now figuring this out after almost 30 years on this spinning rock? <a title="♬ original sound - Andrea VanDerwerker" href="https://www.tiktok.com/music/original-sound-7166718301282994990?refer=embed" target="_blank" rel="noopener">♬ original sound - Andrea VanDerwerker</a></section> </blockquote> With the knife, she pulls the egg along the cutting board and the egg yolk just pops right out with no messy residue left on the inside of the egg-whites. "Hey, if you guys all knew about cutting hard boiled eggs like this, and you didn't tell me, we're gonna have some serious beef," she joked as she shared the tip. The simple and very effective technique has left viewers stunned. "$22,000 for culinary school and THEY DIDN'T TEACH ME THIS," read one of the many comments. Make sure you try this throughout the holiday season and let us know if it really works! Image: TikTok

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