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News.com.au
an hour ago
- News.com.au
‘Lid on or off?': Viral meat pie debate divides Aussies
Few things get Aussies more fired up than debating the 'correct' way to eat one of our national dishes. From the ongoing argument about how thickly to spread Vegemite on toast, to which snag deserves to be on the sambo at the Bunnings sausage sizzle, we love defending our food rituals. Now, the humble meat pie – arguably the pinnacle of Australian cuisine – is once again at the centre of heated online discussion. While you might think it's a straightforward task, it turns out there are many popular methods for enjoying this iconic servo staple. It all started when an Aussie took to Reddit, showing four distinct pie-eating techniques, rating them out of 10. The first method involved removing the lid and eating the filling with a spoon. This was slammed as a '0/10' and 'unAustralian'. According to the original poster, 'a meat pie should not be on a plate'. The second method – and probably the most widely accepted – involves taking a bite, squirting sauce directly onto the exposed filling, and repeating until the pie is finished. This scored a 9/10 for delivering an 'equal meat to sauce ratio' in every bite. The classic 'on the go' approach – sauce on top, pie in hand – received a 7/10 with the caveat: 'provided you keep adding sauce as you go along'. The final method, where the eater uses the pastry lid as a makeshift spoon to scoop out the filling, was given a savage score of -12. The verdict was that it is 'so messy, so soggy and basically the worst'. Naturally, comments were full of people equally passionate about the right way to eat a pie. The four main points of contention were: – The order of eating the pastry and filling – The role of sauce (on top, mixed in, or not at all) – The method of consumption (cutlery versus hands-on) – Whether to add extra flavour or not Some suggested a hybrid approach. 'What about taking the lid off, adding sauce, then putting the lid back on?' proposed one. 'I take the lid off, add shredded cheese, then put the lid back on if it's a plain meat pie,' said another. Context also plays a part, with many admitting their method depends on the situation. 'If I'm at home, I'll whip out my finest silverware, but if I'm on the go, number two all the way,' wrote one. Another added: 'If it's a good meat pie, it's on a plate and I'm using utensils because I'm not an animal,' another said, 'but if it's a footy pie or a bakery pie ready to go, just blow on it'. Burnt tongues were a common concern, with one swearing by the lid-off method to avoid scorched fillings. 'Taking the lid off means I don't get burning meat all over me and burn the crap out of my mouth,' said a user. There were also many sauce sceptics. One boldly claimed, 'A good pie needs no sauce'. 'The pie should speak for itself,' another agreed. Then, the creative approaches began rolling in. 'I cut it straight down the guts 'cos it's piping hot and I can blow on the meat before devouring each half with my head tilted to the side a little,' shared one. 'I usually have two pies. I eat the lids, then pour the extra meat into one pie,' shared another pie fanatic. 'Real pie eaters take the lid off, flip it so it's flakes crust down to avoid losing that stuff and then smash that bad boy like an apple,' argued another. 'I crack open the top, squirt in the sauces (tomato and BBQ in equal measure), mix it all together with the mince, replace the top, and then eat it,' said someone else. And of course, the traditionalists chimed in, 'Order your pie, chuck on your sauce, and take a bite – easy as that,' said someone. Like any food debate close to our hearts, it's clear there's no single 'correct' way to eat a meat pie – just a lot of fiercely held opinions.
ABC News
3 hours ago
- ABC News
Tamworth mum in 'sandwich generation' caring for kids and sick parents
Emelia Rixon didn't know what she was signing up for when she agreed to accept power of attorney and enduring guardianship for her parents over a decade ago. Fast forward 14 years, and the Tamworth woman has found herself in the "sandwich generation" — caring for her two children as well as her parents who live 400 kilometres away in Sydney. "I said I'd do this, but I actually [didn't] know what the job was," Ms Rixon said. For the past eight years, her father Kevin has cared for his wife Margaret, but in recent years the role has fallen more and more on their daughter. "[Mum] has been in dementia care for nearly three years now, and that's been probably a seven to eight-year journey," Ms Rixon said. Last year, her father fell ill and needed a valve replacement in his heart. The operation didn't go as planned, with rare complications causing issues with his kidneys. "He's now on dialysis three times a week for five hours at a time," she said. "We're in a situation where we've just moved [him] into independent living, but … he might need more supported aged care." Ms Rixon said she was juggling caring for her parents, as well as co-parenting her two teenage children. "They can navigate the world pretty much for themselves on the day-to-day, but they still need their mum," she said. With her parents based so far away, Ms Rixon said she has had to give up a lot of time with her own children to care for her parents. "We've been very frank about what's happening to Grandma and Poppy with the children," she said. Ms Rixon said that despite her older sister helping to provide care, she had inadvertently become the "team captain". "It's tricky … I feel like I have to be the boss," she said. "There's a little bit of pressure there, and it's the old adage: it's lonely at the top." Ms Rixon said it was important for people to remember they were not invincible and that caring for loved ones was hard work. "It's a big hard job and it's a really weighty job," she said. "A few years ago [I got some advice] to 'stop watering dead plants'. "If it's an aged care provider, community transport person, or somebody who delivers meals, if they're not getting back to you or you don't like the product, move on, don't waste your energy there." Ms Rixon said she had learned it was important for carers to lean on support systems. "You can't do it all, especially from a distance," she said. "I think we have to lean on the health services and expect a little bit more from them. "They are absolutely stretched to the max, but unless we keep putting pressure on the decision-makers … to make sure that those guys are supported, people are going to continue to slip through." Ms Rixon said while it had been challenging, her love for her family kept her going.
ABC News
3 hours ago
- ABC News
Speaking in my ancestors' tongues
Dr Ray Kelly Snr is the Chair of the NSW Aboriginal Land Council. He is a Dhangatti and Gumbayngirr man who grew up in Silver City, an Aboriginal Reserve outside Armidale. His mother tongues have surrounded Ray his whole life. The creativity of language and storytelling drew him in, around the fire at night. Ray's Nan would bring to life her grandfather, Joe Woods, the medicine man with his two medicine dogs. When Ray's grandfather was asked to translate the word "telephone" into Gumbayngirr, he responded, 'muuya barrigi'. Flying breath. As an adult, when Ray started listening to recordings of his elders, collected in the 1960s and 70s, he heard something new. Further information Originally broadcast April 2024. Read about Ray's work reviving Indigenous languages with the Wollotuka Institute at The University of Newcastle. Find out more about the Conversations Live National Tour on the ABC website.
