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What’s the difference between MSG and table salt? A chemist explains

<a href="https://theconversation.com/profiles/nathan-kilah-599082">Nathan Kilah</a>, <a href="https://theconversation.com/institutions/university-of-tasmania-888">University of Tasmania</a> It’s dinner time. You’ve worked hard to prepare a nutritious and tasty meal. But after taking your first bite you feel something is missing. Perhaps you should have added more salt? Pepper? Or maybe even something more exotic like monosodium glutamate, better known as MSG? There are many <a href="https://theconversation.com/explainer-what-are-e-numbers-and-should-you-avoid-them-in-your-diet-43908">food additives</a> used in both home cooking and commercial products. These ingredients improve the flavour, smell, texture, appearance and longevity of foods. Salt and MSG are two well-known food additives. Both contain sodium, but there are plenty of differences which you can use to your benefit. <h2>What is a salt?</h2> Salts are made of positively and negatively charged components called ions. Salts generally dissolve in water, and are brittle. The names of salts often feature a metal (positively charged) followed by a non-metal (negatively charged). The common kitchen ingredient we call “salt” is just one type of salt. To distinguish it from all other salts, we should more specifically refer to it as “table salt”. Chemically, it’s sodium chloride. <h2>Sodium chloride</h2> After the quick chemistry lesson above, we can see that table salt, sodium chloride, contains a positively charged sodium and a negatively charged chlorine. These charged components are arranged in crystals of salt in a regular repeating pattern. Each sodium ion is surrounded by six chloride ions and each chloride ion is surrounded by six sodium ions. This arrangement gives the crystal a “cubic” form. If you look closely at salt, you may see cube-shaped crystals. <figure class="align-center zoomable"><a href="https://images.theconversation.com/files/617802/original/file-20240906-16-gk38c9.jpg?ixlib=rb-4.1.0&q=45&auto=format&w=1000&fit=clip"><img src="https://images.theconversation.com/files/617802/original/file-20240906-16-gk38c9.jpg?ixlib=rb-4.1.0&q=45&auto=format&w=754&fit=clip" sizes="(min-width: 1466px) 754px, (max-width: 599px) 100vw, (min-width: 600px) 600px, 237px" srcset="https://images.theconversation.com/files/617802/original/file-20240906-16-gk38c9.jpg?ixlib=rb-4.1.0&q=45&auto=format&w=600&h=600&fit=crop&dpr=1 600w, https://images.theconversation.com/files/617802/original/file-20240906-16-gk38c9.jpg?ixlib=rb-4.1.0&q=30&auto=format&w=600&h=600&fit=crop&dpr=2 1200w, https://images.theconversation.com/files/617802/original/file-20240906-16-gk38c9.jpg?ixlib=rb-4.1.0&q=15&auto=format&w=600&h=600&fit=crop&dpr=3 1800w, https://images.theconversation.com/files/617802/original/file-20240906-16-gk38c9.jpg?ixlib=rb-4.1.0&q=45&auto=format&w=754&h=754&fit=crop&dpr=1 754w, https://images.theconversation.com/files/617802/original/file-20240906-16-gk38c9.jpg?ixlib=rb-4.1.0&q=30&auto=format&w=754&h=754&fit=crop&dpr=2 1508w, https://images.theconversation.com/files/617802/original/file-20240906-16-gk38c9.jpg?ixlib=rb-4.1.0&q=15&auto=format&w=754&h=754&fit=crop&dpr=3 2262w" alt="" /></a><figcaption>The chemical structure of table salt forms a cube of sodium and chloride ions. <a class="source" href="https://www.shutterstock.com/image-vector/sodium-chloride-nacl-structure-ionic-crystal-2417242373">Sandip Neogi/Shutterstock</a></figcaption></figure> Sodium chloride is very abundant. It is found <a href="https://theconversation.com/i-have-always-wondered-why-is-the-sea-salty-83489">dissolved in Earth’s oceans</a>. Mineral deposits of salt, known as halite or rock salt, formed from the evaporation and crystallisation of ancient seas. Depending on the source, the salt may contain many other trace minerals that can even add colour to it, such as the pink-coloured Himalayan salt from Pakistan. Salt can also be fortified with <a href="https://www.who.int/publications/i/item/9789240053717">sodium iodide</a> as a public health measure. Describing the taste of salt is quite difficult without using the word “salty”. It’s a very common food additive, as it is so abundant and versatile. It is an essential ingredient for many traditional food preservation techniques for meats (pork and fish), vegetables (kimchi, sauerkraut and pickles), and dairy (cheese and butter). Salt is considered a universal flavouring agent. It can mask bitter flavours and bring out sweet, sour and <a href="https://theconversation.com/the-asian-roots-of-umami-the-fifth-taste-central-to-thanksgiving-fare-50699">umami</a> (savoury) ones. Despite popular depictions of <a href="https://theconversation.com/that-neat-and-tidy-map-of-tastes-on-the-tongue-you-learned-in-school-is-all-wrong-44217">taste maps</a>, there is no one place on the tongue where we taste salt. Other sodium salts can also give a “salty” taste, but the effect declines (and can even turn to bitter) with negatively charged components other than chloride. <h2>MSG or monosodium glutamate</h2> Monosodium glutamate is also a salt. The glutamate is the negatively charged form of glutamic acid, an amino acid that is found in nature as a building block of proteins. MSG, and more generally glutamates, are found in a wide range of foods including tomatoes, Parmesan cheese, soy sauce, dried seaweeds, Worcestershire sauce and protein-rich foods. All of these foods impart umami flavours, which are described as savoury or meaty. Commercial MSG is not extracted from the environment but produced by bacterial fermentation. Glucose is converted to glutamic acid, which is further processed by adding sodium hydroxide to form MSG (and water). MSG is sold as crystals, but they have a long, prismatic shape rather than the cubic form of sodium chloride. It’s worth tasting a few crystals of MSG directly to experience the native taste of umami. Despite decades of bad press and concern, <a href="https://theconversation.com/msg-is-back-is-the-idea-its-bad-for-us-just-a-myth-or-food-science-237871">MSG is considered safe</a> to consume in the concentrations typically found in or added to foods. Table salt and MSG both contain sodium, but at different percentages of the total weight: table salt has around 40% sodium, versus just 14% in MSG. You are also more likely to be routinely adding table salt to your food rather than MSG. Eating too much sodium is well known to be unhealthy. <a href="https://theconversation.com/this-salt-alternative-could-help-reduce-blood-pressure-so-why-are-so-few-people-using-it-221409">Potassium-enriched substitutes</a> have been suggested for a range of health benefits. <h2>A flavour enhancer</h2> The flavour of MSG can be elevated further by combining it with other food additives, known as sodium ribonucleotides. Japanese and Korean cooks figured this secret out long before chemists, as boiling dried fish and seaweed produces foundation stocks (dashi) containing a mix of naturally sourced glutamates and ribonucleotides. Ribonucleotides are classified as “generally considered as safe” by <a href="https://www.cfsanappsexternal.fda.gov/scripts/fdcc/index.cfm?set=FoodSubstances&id=DISODIUMINOSINATE&sort=Sortterm_ID&order=ASC&startrow=1&type=basic&search=disodium">food standards authorities</a>. Humans consume many grams of the natural equivalent in their diets. What can be more problematic are the carbohydrates- and fat-rich foods that have their flavours enhanced, which can potentially lead us to eat excessive calories. The combination of MSG and ribonucleotides produces a more-ish sensation. Next time you see a bag of potato chips or instant noodles, have a quick look to see if it contains both MSG (E621) and a ribonucleotide source (E627–E635). I personally keep a jar of MSG in my kitchen. A little goes a long way to elevate a soup, stew or sauce that isn’t quite tasting the way you want it to, but without adding too much extra sodium.<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/237668/count.gif?distributor=republish-lightbox-basic" alt="The Conversation" width="1" height="1" /> <a href="https://theconversation.com/profiles/nathan-kilah-599082">Nathan Kilah</a>, Senior Lecturer in Chemistry, <a href="https://theconversation.com/institutions/university-of-tasmania-888">University of Tasmania</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/whats-the-difference-between-msg-and-table-salt-a-chemist-explains-237668">original article</a>.

Food & Wine

"Offer is on the table": New James Bond actor revealed

In a world where the only constant is change, one thing remains certain: James Bond will always be suave, sophisticated, and British. The search for the next 007 has been a rollercoaster of speculation, rumours and hopes dashed faster than a villain's escape plan. But now the wait appears to be over. The man most likely in line to be the next James Bond has been revealed, and his name is Taylor-Johnson ... Aaron Taylor-Johnson. According to a report from <a href="https://www.thesun.co.uk/tv/26774029/aaron-taylor-johnson-offered-role-james-bond/" target="_blank" rel="noopener">The Sun</a> on Tuesday, Eon Productions, the brilliant minds behind the iconic spy franchise, appear to have finally settled on their man. According to sources as reliable as Bond's impeccable taste in martinis, Taylor-Johnson is set to don the tuxedo and wield the Walther PPK in the next instalment of the series. Well, at least if he accepts the offer. “Bond is Aaron’s job, should he wish to accept it," The Sun reported. "The formal offer is on the table and they are waiting to hear back. “As far as Eon is concerned, Aaron is going to sign his contract in the coming days and they can start preparing for the big announcement.” Now, some of you might be scratching your heads, wondering, "Aaron who?" Aaron Taylor-Johnson is an English actor, which automatically makes him qualified for the role. Plus, he's been in action films like Tenet, Bullet Train and Avengers: Age of Ultron. So, he's no stranger to high-stakes thrills and spills. Also, did we mention he's British? Because that's kind of a prerequisite. At 33 years of age, Taylor-Johnson would be the youngest actor to step into Bond's impeccably polished shoes since George Lazenby back in 1969. Talk about big shoes to fill. But if anyone can handle the pressure, it's our man Aaron. Now, some purists might be clutching their martini glasses in horror, lamenting the departure of Daniel Craig, who graced our screens for five thrilling films. But fear not, for change is the spice of life, and if there's one thing Bond knows how to handle, it's change. Besides, who wouldn't want to see what Taylor-Johnson brings to the table? Maybe he'll introduce a new signature drink or a quirky catchphrase. The possibilities are as endless as Bond's list of conquests. The response to The Sun's announcement has caused a few reactions across the globe, with 9News reporting that "A source with knowledge of the situation tells CNN that Johnson has not been cast as Bond. And, BBC News reports that a 'production insider' said there is no truth to the rumours about Taylor-Johnson's casting." So, as we eagerly await the official announcement from Eon Productions, let us raise our glasses to Aaron Taylor-Johnson, the next suave superspy set to save the world, one shaken, not stirred, adventure at a time. Images: Getty / Twitter (X)

Movies

Jada's plea to Will Smith and Chris Rock

Jada Pinkett Smith has directly addressed her husband Will’s infamous Academy Awards outburst in the latest episode of her online chat show, Red Table Talk. Looking straight into the camera, Jada called on both her husband and Chris Rock, to put aside their differences and make peace. Best Actor Oscar winner, Will shocked viewers worldwide when he invaded the stage and smacked Rock, who had made a joke about Jada’s bald head. She has been open in recent years about being diagnosed with hair loss disorder alopecia. Jada’s latest episode of Red Table Talk was dedicated to telling the stories of those with alopecia, so she addressed the elephant in the room upfront. “This is a really important Red Table Talk on alopecia. Considering what I’ve been through with my own health and what happened at the Oscars,” she began. “Now about Oscar night: My deepest hope is that these two intelligent, capable men have an opportunity to heal, talk this out and reconcile,” she said, referring to her husband and Rock. She also seemed to suggest the reconciliation should play out on Red Table Talk, telling viewers: “The state of the world today, we need them both. And we all actually need one another more than ever. Until then, Will and I are continuing to do what we have done for the last 28 years, and that’s keep figuring out this thing called life together. Thank you for listening.” Jada has used the Red Table Talk format to publicly work through family issues in the past, famously opening up about an extramarital relationship in a past episode as her husband sat and watched. It’s a rare public statement from anyone in the Smith family about what went down on Oscars night, with Will keeping quiet aside from an apologetic statement released the day after the awards, saying his behaviour was “unacceptable and inexcusable.” Rock, too, hasn’t gone into too much detail, telling the audience at his next stand-up show: “I’m still kind of processing what happened. So, at some point I’ll talk about that sh*t. And it will be serious and funny.” Will Smith won the Best Actor Oscar just half an hour after slapping Rock, but since that night, his career has gone quiet, with several upcoming projects either delayed or cancelled. Image: Red Table Talk

Mind

2,000-year-old mosaic rediscovered as artsy coffee table

A 2,000-year-old Italian mosaic that disappeared during World War II has emerged almost 7,000 kilometres away, under a cup of coffee. The mosaic, originally commissioned by Emperor Caligula, was found by Italian ancient stone expert Dario Del Bufalo, who retold the story on CBS’s 60 Minutes. Mr Del Bufalo had been giving a lecture about the common rock Roman emperors used and handing out signed copies of his book Porphyry when he overheard a man and woman talking about a picture of the long-lost mosaic in the book. “There was a lady with a young guy with a strange hat that came to the table,” Mr Del Bufalo told <a rel="noopener" href="https://www.cbsnews.com/news/roman-emperor-caligula-coffee-table-60-minutes-2021-11-21/" target="_blank">CBS</a>. “And he told her, ‘What a beautiful book. Oh, Helen, look, that’s your mosaic.’ And she said, ‘Yeah, that’s my mosaic.’” After tracking down the unknown woman, Mr Del Bufalo discovered that her name was Helen Fioratti, who lived in New York working as an art dealer and gallery owner. <img style="width: 500px; height: 281.25px;" src="https://oversixtydev.blob.core.windows.net/media/7846173/mosaic1.jpg" alt="" data-udi="umb://media/b42ce8f23e804a99b2459ff5741f9575" /> A picture of the mosaic appeared in Dario Del Bufalo’s book ‘Porphyry’. Image: 60 Minutes (YouTube) In an interview with The New York Times, Ms Fioratti said she and her husband bought the mosaic from a noble Italian family in the 1960s. When it arrived in the US, the couple turned it into a coffee table. “It was an innocent purchase,” she told the publication. “It was our favourite thing and we had it for 45 years.” Despite the pair’s affection for the piece, the Manhattan district attorney’s office seized the mosaic, saying it had been stolen from a museum. “These items may be beautiful and storied, and immensely valuable to collectors, but willfully disregarding the provenance of an item is effectively offering tacit approval of a harmful practice that is, fundamentally, criminal,” New York County District Attorney Cyrus R. Vance, Jr. said in a statement. <img style="width: 500px; height: 281.25px;" src="https://oversixtydev.blob.core.windows.net/media/7846174/mosaic2.jpg" alt="" data-udi="umb://media/ff5cd4ae477f4bff97977fe52c7c13e5" /> The lost mosaic was transformed into a coffee table by the New York art dealer.Image: 60 Minutes (YouTube) Mr Del Bufalo <a rel="noopener" href="https://happymag.tv/roman-mosaic-returned-to-museum-after-being-used-as-a-coffee-table/" target="_blank">said</a> he felt very sorry for Ms Fioratti, but that it was important that the mosaic returned to where it belonged. “I couldn’t do anything different, knowing that my museum in Nemi is missing the best part that went through the centuries, through the war, through a fire, and then through an Italian art dealer, and finally could go back to the museum,” he said. He added that he wants to make a copy of the piece for Ms Fioratti to replace her lost coffee table. “That’s the only thing I felt I should have done,” he said. “I think my soul would feel a little better.” Image: Ernesto Ruscio/Getty Images

Travel Trouble

Expert laundry tips you’ll wish you knew sooner

Keep your clothes cleaner, your home greener and your electricity bill low with these expert laundry tips. By Anna-Kaisa Walker, Reader’s Digest Canada Go scent free A 2011 study found that fragranced products cause dryer vents to emit seven compounds that contain hazardous air pollutants and two that are carcinogenic. Choose products wisely Even “unscented” brands may not be what they purport to be. “Unscented detergents can still contain fragrances to mask chemical smells,” says Lindsay Coulter, the David Suzuki Foundation’s green-living expert. Try your hand at DIY If you want to avoid mystery ingredients, make your own detergent. The David Suzuki Foundation recommends using ½ cup per load of a mixture of two teaspoons of salt, two tablespoons of baking soda, two tablespoons of liquid Castile soap and one litre of hot water. Nix the essential oils Don’t scent homemade detergent with essential oils. Some dryers heat up to about 57˚C, which is above the flashpoint for some essential oils. A little vinegar goes a long way If your towels are musty, add a cup of white vinegar or a cup of baking soda to your wash load (but not both at once). Watch out for microfibres Your fleece jacket made from recycled bottles likely contains microfibres – pollutants that account for 35 per cent of microplastics in the world’s oceans. “With every wash, your garments are shedding microfibres that end up in waterways and eventually in the food chain,” says Coulter. Special fibre-trapping bags can help keep them out of the drain. You don’t always need chlorine Instead of using chlorine bleach, disinfect your clothes by line drying. Sunlight’s ultraviolet rays are effective at killing bacteria in fabrics. Bonus: they’re free. Don’t overuse detergent Using more detergent won’t make clothes cleaner. Over time, excess detergent can build up and cause smelly residue inside your machine. Use the least amount of detergent possible – start with half the recommended amount, and if your clothes still come out clean, you can try reducing even further. Clean your lint tray Lint buildup in the filter and vents is a primary cause of the dozens of fires started by dryers every year in Toronto, says Papeo. “Empty your lint tray before every load and vacuum the filter and inside the trap from time to time.” Your socks really are going missing The real “sock monster” responsible for your missing hosiery? Your washing machine. Small items can slip past the rubber gasket on a front-loading washer, and get trapped underneath the drum. If you’re suspicious, get a pro to investigate, and wash all your socks in a mesh bag to prevent disappearances. Photos: Reader’s Digest This article originally appeared on <a href="mailto:https://www.readersdigest.com.au/culture/expert-laundry-tips-youll-wish-you-knew-sooner">Reader’s Digest</a>

Home & Garden

Get healthy with some wild Earth burgers

These plant-based burgers were served daily in my Healthy Chef Café in Sydney. They are high in fibre, antioxidants and protein to aid muscle repair and help energise the body. Delicious hot or cold, served with smashed avocado and a squeeze of lime. Makes: 10 Benefits <ul> <li>WELLBEING</li> <li>ENERGISING</li> <li>HEALTHY DIGESTION</li> </ul> Ingredients <ul> <li>220 g (7 oz) carrot grated </li> <li>90 g (3 oz) kale or cavolo nero, finely shredded </li> <li>1 tablespoon extra virgin olive oil</li> <li>500 g (16 oz) cooked short grain brown rice </li> <li>4 spring onions (shallots), finely sliced</li> <li>1 bunch coriander (cilantro), finely chopped</li> <li>4 nori sheets, shredded</li> <li>125 g (4 oz) organic tempeh, grated</li> <li>2 tablespoons tahini</li> <li>1 tablespoon tamari soy sauce</li> <li>sesame seeds for rolling</li> </ul> Method <ul> <li>SAUTÉ carrot and kale with a little olive oil for 5 minutes until soft, then transfer into a mixing bowl.</li> <li>ADD the brown rice, spring onion, coriander, nori, tempeh, tahini and tamari then mix through until combined.</li> <li>FORM into burgers then roll in sesame seeds.</li> <li>REST burgers in the fridge for at least 1 hour or overnight to set. </li> <li>BRUSH burgers with olive oil and bake in the oven 180°C (350°F) fan-forced for 30 minutes until golden. Alternatively, shallow fry with generous amounts of olive oil until crisp and golden.</li> <li>SERVE and enjoy. </li> </ul> INSPIRATION Serve with vegan mayo and leafy greens. This recipe is from Teresa’s new plant-based cookbook ‘<a href="https://j7rr69opun380owk-2321186860.shopifypreview.com/products_preview?preview_key=99280db5e6f397e27a240c3507413de4">Earth To Table</a>’ for Meat Free Week 2019. Teresa Cutter, founder of <a href="https://thehealthychef.com/">The Healthy Chef</a>, is an author, nutritionist and classically trained chef. You can find more of Cutter’s tips and recipes on her <a href="http://www.thehealthychef.com/">website</a> and in her<a href="https://thehealthychef.com/pages/cookbooks"> Cookbooks</a>, <a href="https://itunes.apple.com/app/apple-store/id1019047858?mt=8">Healthy Recipes App</a>, <a href="https://itunes.apple.com/au/book/id1029254909">eBooks</a>, <a href="https://www.facebook.com/healthychefteresacutter/">Facebook</a> and <a href="https://www.instagram.com/teresacutter_healthychef/">Instagram.</a>

Food & Wine

Hearty Chicken and root vegetable tray bake

Healthy recipe blogger Lilian Dikmans shares her go-to meal recipe that requires minimal effort! She shares a delicious dinner bake recipe here. "I love tray bakes. They're versatile, require minimal effort and create minimal washing up. I'd rather stick a fork in my eye than do a mountain of dishes. They are also great if you're cooking for a crowd; just use a huge tray and add more ingredients. I use free-range chicken thighs (which I buy in bulk and freeze in portions) and then change up the root vegetables depending on what I have (i.e. what's in season/cheapest at the grocer). So feel free to adjust the recipe to suit what you have, keeping in mind that larger pieces of meat will require longer cooking time." Ingredients: <ul> <li>4 free-range chicken thighs</li> <li>1 sweet potato</li> <li>2 small white potatoes (I used dutch cream ones)</li> <li>1/4 teaspoon chilli powder</li> <li>Sea salt</li> <li>Black pepper</li> <li>Olive oil</li> <li>Fresh parsley, to serve</li> </ul> Directions: 1. Preheat your oven to 180°C fan-forced. Place the chicken thighs in a large baking tray. 2. Chop the potatoes into pieces about 3cm thick and arrange around the chicken. Drizzle everything with a good amount of olive oil and sprinkle over the chilli powder, some sea salt and cracked black pepper. 3. Bake in the preheated oven for about 45 minutes until the chicken is cooked through and everything is browned. To serve, season with more sea salt and black pepper if required and top with torn up fresh parsley. Tips: I used skinless chicken thighs, but if you're using chicken with the skin on I would recommend searing the chicken skin-side down in a pan (or in the baking tray if it's flame-proof) before baking to ensure that the skin goes crispy. Republished with permission of <a href="https://www.wyza.com.au/recipes/chicken-and-root-vegetable-tray-bake-ld.aspx">Wyza.com.au.</a>

Food & Wine

"Nobody left the table that evening”: Explosive new claim in Madeleine McCann case

A US private investigator has worked undercover at the holiday resort in Portugal where Madeleine McCann vanished and has made explosive new claims that cast doubt on the McCann’s parenting checking system. The system the McCann family told police that they conducted checks on the children throughout the evening whilst they were at dinner at a nearby restaurant. However, in an interview on the <a rel="noopener" href="https://www.9news.com.au/maddie" target="_blank">Maddie</a> podcast, Boston-based investigator Joseph Moura claimed a bartender and waitress told him otherwise. This bartender and waitress had served the McCanns and their friends that evening and told Moura that “nobody left the table that evening”. Nobody working at the tapas restaurant where the McCann family and their friends dined that evening knew that Moura was a private investigator. "[The employees] had no idea that I was working with 48 Hours and CBS. I was just a tourist who happened to speak their language. So, I got to know them pretty well in that period of time, when you're spending a lot of time by the pool and you're spending time at the bar and the restaurant," he said. "They clearly told me that that particular night that nobody left the table. That goes by the bartender and that goes by the waitresses. Nobody left the table that evening." However, it is possible that the bartender and restaurant wait staff did not see Mr and Mrs McCann and their friends getting up to check regularly on their children. What do you think about the claims? Let us know in the comments.

Legal

Why Prince George and Princess Charlotte cannot sit with their parents at the dinner table

Being a part of the royal family means a long list of rules and etiquette that one must follow, right down the line to the youngest members of the family. The offspring of royals are taught from a very young age the prerequisites and protocols they must adhere to. So, it’s not surprising Prince George and Princess Charlotte are already being taught which behaviours are forbidden and allowed. <a href="https://www.harpersbazaar.com.au/celebrity/rules-princess-have-to-follow-16628">Harper’s Bazaar Australia</a> has revealed that Prince William and Kate’s young children are not allowed to sit and eat at the same table as their parents or other adult family members, during official royal visits. Once they’re old enough and have “learned the art of polite conversation” they will be permitted to join their mother and father and other grown-ups at formal, sit-down occasions involving a meal. Another rule Prince George and Princess Charlotte are expected to adhere to (and Prince Louis once he is old enough), is to learn multiple languages, which is not surprising when you consider the number of countries that are part of the Commonwealth. Princess Charlotte has been learning Spanish from her nanny, according to <a href="https://people.com/royals/princess-charlotte-is-so-polite-and-very-confident-says-source-and-speaks-some-spanish/">PEOPLE</a>, who speaks to the royal children in her native language. The Duchess of Cambridge has also revealed that Prince George, who attends school fulltime, can already count to 10 in Spanish. Another rule that recently came to light was Prince George’s attire. The reason we always see the four-year-old wearing shorts in public – with the exception of his <a href="https://www.oversixty.com.au/lifestyle/beauty-style/2018/05/the-rule-prince-george-broke-at-the-royal-wedding/">page boy</a> role at Prince Harry and Meghan’s recent wedding – is due to tradition. It is traditional for upper-class boys in England to wear shorts up until the age of seven. “Trousers are for older boys and men, whereas shorts on younger boys are one of the silent class markers that we have in England,” etiquette expert William Hanson told the Express. “Although times are (slowly) changing, a pair of trousers on a young boy is considered quite middle class, quite suburban. “And no self-respecting aristo or royal would want to be considered suburban. Even the Duchess of Cambridge.” When it comes to fashion for three-year-old Princess Charlotte, you might have noticed the young royal always wears a bow in her hair to match her pretty dress. Charlotte will also not be allowed to wear any tiaras before marriage. This is because tiaras are “a sign of status and would show you were taken and not looking for a husband,” etiquette expert Grant Harrold explains. What do you think about these royal traditions bestowed upon the new generation? Share your thoughts with us in the comments below.

Family & Pets

Chicken, chorizo and olive tray bake

“This wonderful mid-week bake requires very little labour, yet is incredibly delicious. Sherry, a fortiﬁed wine, adds complexity and character. I use a Spanish variety but there are some great Australian options that you can ﬁnd at most bottle shops. This dish is versatile and the ingredients are interchangeable. I sometimes swap the chickpeas for parboiled waxy potatoes or add different herbs, such as bay leaves and oregano, or chilli and tomatoes. A simple salad of herbs and peppery green leaves, such as rocket, works really nicely with this,” writes Justine Schofield in her latest cookbook Simple Every Day. Serves: 4 Ingredients: <ul> <li>6 boneless chicken thighs, skin on, cut in half</li> <li>1 onion, thinly sliced</li> <li>1 red capsicum, thinly sliced</li> <li>2 chorizo sausages, thinly sliced on the diagonal</li> <li>2 tablespoons extra-virgin olive oil</li> <li>salt ﬂakes and freshly ground black pepper</li> <li>1/4 teaspoon freshly grated nutmeg</li> <li>4 garlic cloves, unpeeled and bruised</li> <li>150 g green Sicilian olives</li> <li>1 x 400 g can chickpeas, drained and rinsed</li> <li>3 rosemary sprigs</li> <li>8 cm strip of orange zest</li> <li>80 ml dry sherry (or a dry white wine, such as sauvignon blanc or chardonnay)</li> <li>125 ml chicken stock</li> </ul> Method: <ol> <li>Preheat the oven to 200°C.</li> <li>Combine the chicken, onion, capsicum and chorizo in a bowl. Drizzle over the oil and season with salt, pepper and nutmeg. Mix well with your hands.</li> <li>Heat a large non-stick frying pan over medium–high heat and add the chicken, skin-side down. Seal on each side for 2–3 minutes until the skin is golden and crisp. Remove and place, skin-side up, in a 2 litre ovenproof baking dish. To the same pan, add the onion, capsicum and chorizo and seal for 3–4 minutes until golden. Now add to the baking dish along with the garlic, olives, chickpeas, rosemary and orange zest and arrange in an even layer.</li> <li>Drain away any excess oil from the pan and heat over high heat. Add the sherry, stir to deglaze and cook for 1 minute or until reduced by one-third. Pour the reduced sherry and the stock in and around the meat and vegetables, then bake for 35–40 minutes until golden and the pan juices have reduced. Rest for 5 minutes before serving.</li> </ol> <img width="146" height="191" src="https://oversixtydev.blob.core.windows.net/media/7266954/simpleeveryday_book-cover_146x191.jpg" alt="Simple Every Day _Book Cover (6)" style="float: right;"/> Recipe courtesy of Simple Every Day by Justine Schofield (Plum, $39.99).

Food & Wine

5 dinner table rules most people have forgotten

Most of us learn our table manners from the rest of our family, and depending upon how strict our upbringing was, it can result in varied knowledge of subtle dinnertime signals. Today we’re going to take a look at some traditional table manners guidelines that will show to those in the know that you know exactly how to behave during a meal. Those who don’t follow the same ‘rules’ probably won’t care a jot. 1. Don’t put a used utensil back on the table Once a utensil has been used, it shouldn’t touch the table again. Most of us will rest the handle of the knife and fork on the table, leaning up against the plate. But the correct way to place them down while you take a drink or have a breather is to place them entirely upon your plate. 2. How to place your utensils after your meal Once you’re finished with your food, place the knife and fork side by side diagonally on the plate (handles at four o’clock). Remember to keep the blade of the knife facing the centre of the plate – not pointing outwards. 3. When it comes to multiple utensils, work your way in When confronted with multiple layers of cutlery, the general rule is to start at the outside and work your way in. Anything placed above the plate is intended for dessert. 4. Where to put your napkin Your napkin or serviette should be placed onto your lap when you take your seat, or once your drink arrives, and should remain there for the duration of the meal. A couple of exceptions: <ul> <li>When leaving the table during the meal, you should place the napkin on the table to the left of your fork. While some prefer to leave it on the seat, this could end up soiling your clothes, defeating the purpose of the napkin in the first place.</li> <li>If you are eating something messy, which could easily create a mess on your outfit (think spaghetti), it’s acceptable to tuck the napkin into your collar.</li> </ul> When the meal is over, place the napkin onto the table. 5. When in doubt – follow the leader If you’re unsure what a certain utensil should be used for, or how much of a certain dish you should take, a discreet look to your host should give you an idea of what to do. What’s a rule for the dining table you always follow, no matter what?

Relationships

The dirtiest part of your plane seat exposed

When you consider the fact that they cart hundreds of passengers around the world every day, it’s no surprise that the cabins of planes are breeding grounds for germs. Seats in particular are hotbeds for microscopic nasties, which makes sense when you consider it’s the part of the cabin every passenger is guaranteed to touch. What might be a little more surprising however, is the dirtiest part of your seat. A new study from <a href="http://www.travelmath.com/feature/airline-hygiene-exposed/" target="_blank">TravelMath</a> found that tray tables, where you eat your food or rest your hands, is by far the dirtiest part of each individual plane seat. While planes are generally given a once-over between flights, this normally isn’t nearly enough to get rid of the bacteria that has built up over numerous flights. Our suggestion? Pack some hand sanitiser!

Domestic Travel

Cheesy ham and pineapple tray sliders

If you are looking for a hot dinner option without the fuss, these cheesy ham and pineapple tray sliders are your answer – the perfect balance between oozing melted cheese and sweet pineapple. Makes: 6 Ingredients: <ul> <li>6 bread rolls (you can use sourdough, multigrain or wholemeal rolls</li> <li>12 slices cheddar cheese</li> <li>300g ham off the bone, shaved</li> <li>1 small pineapple, peeled, sliced thinly and cored</li> <li>A few sprigs sage</li> <li>2 tablespoons olive oil</li> <li>Tomato sauce, to serve, optional</li> </ul> Tip: Fancy it up with some prosciutto instead of the ham! If you can’t find fresh sage, use one tablespoon dried sage or some coriander instead, it marries really well with pineapple. Method: <ol> <li>Preheat oven to 180°C (160°C fan-forced).</li> <li>Slice rolls in half across. Place bottom pieces closely together inside a baking dish or tray. Top each with ham, 2-3 thin pineapple slices, cheddar and 2-3 sage leaves per roll.</li> <li>Cover with the other half of the bun, place a sage leaf on top and brush the tops with butter.</li> <li>Place in the oven and bake for 10-12 minutes or until the tops are golden and cheese melted. Serve immediately with tomato sauce on the side. </li> </ol> Recipe courtesy of <a href="http://www.aussiepineapples.com.au/" target="_blank">Australian Pineapples</a>. Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 175 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk%20%20%20" target="_blank">head to the abcshop.com.au to order your copy now</a>.

Food & Wine

The simple way to create tables in Microsoft Word

Lisa Du is director of <a href="https://readytechgo.com.au/" target="_blank">ReadyTechGo</a>, a service that helps people gain the confidence and skills to embrace modern technology. Last week’s article featuring <a href="http://www.oversixty.com.au/entertainment/technology/2017/04/microsoft-word-tips/" target="_blank">Microsoft Word tips</a> proved to be a hit, so we thought we'd get back to basics, and show you another great tip. We love getting tips emailed through from our readers, and this week’s tip was sent through from our reader David Jones. He writes: I get annoyed when I get a listing of items (say an Agenda) with a number lines and spaced items using the TAB key, or worse a series spaces like this: Accounts: David’s account $5000.00 Donation $450.00 Peter’s $600.00 We hear you David! We feel the same. When you use the tab key and the spacebar key on the keyboard to create spaces, your information will look different when viewed on another device. The formatting does not stay, and your information looks very messy. Align your text with tables To keep your information neat and tidy, use tables. Tables in Microsoft Word is an organisational tool that lets you present your information in an easy to read format. The same thing can be easily shown using “Tables” <img width="498" height="180" src="https://oversixtydev.blob.core.windows.net/media/35654/in-text-one_498x180.jpg" alt="In Text One (1)"/> <ul> <li>You can align text right in the money column</li> <li>Align the names left in the mid column</li> <li>Use tabs</li> <li>If preferred remove the table lines altogether:</li> </ul> A. Accounts David’s account $5000.00 B. Donation $450.00 Peter’s $600.00 Why use tables? For printing, the table options above will always print as you see it. But try to print the spaces and tabs option without using table format, none are likely to align the way you see it. Tables are a great way to present numbers, but also a great way to present text and graphics. You can make your table look good by changing the colours of the borders, and even shading different parts of the table. How to insert a table 1. In Microsoft Word, click Insert from the top menu, and choose Table... 2. Choose the number of column and rows required 3. Click OK A table is inserted into word, and you can use click on the table lines to resize each column <img width="499" height="403" src="https://oversixtydev.blob.core.windows.net/media/35655/in-text-two_499x403.jpg" alt="In Text Two (1)"/> Do you have any tech tips to share with us? Let us know in the comments below.

Technology

3 tips to clean tough stains from baking trays

It may be one of your least favourite jobs but cleaning your baking trays is an unfortunate necessity. Burnt food, grease and grime can accumulate quickly on this kitchen workhorse, especially if you’re leaving it awhile between scrubbings. Sadly, a dishwasher just can’t apply the same kind of focused pressure that a manual scrubbing can. Fortunately, you can return your trays to their former glory with a little bit of elbow grease and some cleaning know-how. Here’s our top three tips for removing tough stains. <ol> <li>If you’re dealing with a greasy tray or burnt and blackened food, ensure you remove any big clumps from the tray with paper towel. You don’t need to scrub, just remove as much grease or loose soot as possible.</li> <li>For a greasy tray, fill your kitchen sink with piping hot water and add a good squirt of a concentrated dishwashing liquid. Pop the tray in and soak for a couple of hours or even overnight. Once the grease has softened, use a soft sponge or cloth (for a non-stick tray) or a more robust sponge or scourer (for a regular tray) to remove remaining grease and oil. Once you’ve done the hard yards, pop into the dishwasher to remove any last traces of residue.</li> <li>For a charred tray, the best technique uses baking soda and hot water. Boil your kettle then fill the sink with the hot water. Add a cup of baking soda and wait for the bubbles to subside. Pop your tray into the sink and leave for an hour or longer. Once the crusts have softened, wipe away with a dishcloth or sponge then pop into the dishwasher for a sparkling clean tray.</li> </ol> Do you have a no-fail method for cleaning crusty baking trays? Share your tips with us in the comments below. Related links: <a href="/lifestyle/home-garden/2016/09/things-you-didnt-know-your-rice-cooker-could-do/">7 things you didn’t know your rice cooker could do</a> <a href="/lifestyle/home-garden/2016/10/ways-to-use-hot-glue-around-the-house/">5 genius ways to use hot glue around the house</a> <a href="/lifestyle/home-garden/2016/08/easy-trick-to-whiten-yellow-pillows/">The easy trick to whiten old pillows</a>

Home & Garden

Trick to make stained cookware look new again

Cookware looking worse for wear? Before throwing it in the bin and giving it up as impossible to clean, give one of these methods a go. You might just discover your baking sheet has some life left in it after all. STAINLESS STEEL COOKWARE Stainless steel cookware can last forever if treated correctly. That doesn’t mean however that it’s immune from rust and dirt. Try a clean-up job with the following. You will need: <ul> <li>Hydrogen peroxide</li> <li>Baking soda</li> <li>Steel wool/abrasive scrubbing brush</li> </ul> How to: <ol> <li>Sprinkle on a generous layer of baking soda, followed by a layer of hydrogen peroxide, then a final layer of baking soda.</li> <li>Let sit for a couple of hours (or overnight)</li> <li>Get scrubbing with your steel cool.</li> </ol> TO REMOVE RUST You will need: <ul> <li>Pumice cleaner</li> <li>Abrasive pad</li> <li>Oven cleaner</li> <li>Plastic wrap</li> </ul> How to: <ol> <li>Sprinkle the rust with pumice cleaner.</li> <li>Use the abrasive pad to scrub away at the rust. If that works, rinse your tray and you’re done. If the stain remains, try the following:</li> <li>Spray the rust stains with oven cleaner. Wrap in plastic wrap and allow to sit overnight to heat gently.</li> <li>In the morning, unwrap the tray and place in a hot oven for 20 minutes.</li> <li>Remove bakeware and let it cool before soaking in warm, soapy water and scrubbing off any remaining rust.</li> </ol> ALUMINIUM BAKEWARE Aluminium cookware can be quite prone to staining. To restore it to its former glory, try using the following. You will need: <ul> <li>Water</li> <li>Distilled white vinegar</li> <li>A pot</li> <li>Scrubbing pad</li> </ul> How to: <ol> <li>Fill the pot with equal parts water and white vinegar.</li> <li>Bring the mix to the boil then allow it to cool to room temperature.</li> <li>Saturate the pad in the mixture and scrub the stains clean</li> <li>Rinse the bakeware with soapy water and leave to dry.</li> </ol> GLASS COOKWARE Glass cookware is extremely effective but can get messy very fast. To restore sparkle to your Pyrex try and following. You will need: <ul> <li>Baking soda</li> <li>Dish soap</li> <li>Sponge</li> </ul> How to: <ol> <li>Fill the bottom of your pan/dish with baking soda followed by dish soap.</li> <li>Fill the dish with hot water and let sit for 15 minutes.</li> <li>Empty out the dish and scrub with a regular sponge.</li> </ol> What is your most effective way to remove stains from cookware? Share your tips with us in the comments below. Related links: <a href="/lifestyle/home-garden/2016/08/your-bed-sheets-could-be-making-you-sick/">Your bed sheets could be making you sick</a> <a href="/lifestyle/home-garden/2016/08/how-to-clean-your-bathroom-like-a-professional/">How to clean your bathroom like a professional</a> <a href="/lifestyle/home-garden/2016/08/ways-to-ripen-your-avocado-in-minutes/">5 ways to ripen your avocado in minutes</a>

Home & Garden

The size of your dinner table contributes to how much you eat

Here’s some food for thought. Despite several factors that affect how much people eat, researchers have found a new influence: the size of your table. The process: During the study, scientists sliced pizzas into different sized slices and distributed them between small and large tables. Students were then invited to eat as much pizza as they wanted. The results: Researchers found that people who were at the large tables ate less than the people at the small tables. The reason: They believe that the size of the table altered the way the students saw the pizza. The message: If you want to eat less food it’s a good idea to serve it in smaller portions on large tables. Related links: <a href="http://www.oversixty.co.nz/news/news/2015/12/image-of-couple-proves-love-can-last/">Touching photo of elderly couple is proof that love can last a lifetime</a> <a href="http://www.oversixty.co.nz/health/caring/2015/12/mum-continues-to-volunteer-despite-cancer-diagnosis/">Selfless mum continues to volunteer despite terminal cancer diagnosis</a> <a href="http://www.oversixty.co.nz/health/caring/2016/01/steps-to-fall-proof-your-home/">5 steps to fall-proof your home</a>

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Chicken, chorizo and olive tray bake

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Cheesy ham and pineapple tray sliders

The simple way to create tables in Microsoft Word

3 tips to clean tough stains from baking trays

Trick to make stained cookware look new again

The size of your dinner table contributes to how much you eat