Randy Monk
Member
Pot of beer? Victorian by chance?
I'm going to Melbourne tomorrow night, any recommendations for Melbournes finest parmy?
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Chicken Parm [OT] It tastes soooo good.
- Thread starter Megalosaro
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Pot of beer? Victorian by chance?
I'm going to Melbourne tomorrow night, any recommendations for Melbournes finest parmy?
PayOffWizard
Member
thats a funny way to spell lasagna
not just the best Italian food but the best food full stop.
MrS
Banned
This guy knows what's up
Static Veins
Member
This guy knows. Rest of y'all are amateurs.
My hometown's greatest export. And you won't find one better than at one of Middlesbrough's fine (lol) eating establishments.
Ah someone got there before me.
All the parmos I've had in Newcastle so far have been... aight at best. Girlfriend went to Uni in 'boro and reckons they just don't compare up here. But fuck If I'm going to Middlesborough.
Static Veins
Member
I remember the first time I had a parmo in Newcastle... I've never had a more soul destroying experience. How can someone get a food so wrong when its only an hour down the road from its hometown?!
MrS
Banned
It's not that surprising - half of the takeaways in Boro and Stockton are shite too. A good parmo is hard to find these days.
You need to visit:
http://www.mrsparmas.com.au
"Get the bbq Parma" (it's a hidden Parma and not on the menu)
And my favourite:
http://thesherlockholmes.com.au
"Get the deluxe Parma"
To be honest if I'm at a pub and someone starts really pushing for any sort of topping that's a good sign that the meal is going to be subpar. Topping obviously adds something but if the schnitzel can't stand on its own you've fucked up.
A new challenger appears
Megalosaro
Banned
Pork schnitzel is the best schnitzel
The Elite
BOSS
NealMcCauley
Member
Citizen_Insane
Member
Thank u for understanding OP. Chicken Parm is my favorite dish without a doubt.
ZombiePlatypus
Member
Eggplant parms where it's at.
Funky Papa
FUNK-Y-PPA-4
you've never had a chicken parmesan sub? It's good, but it's no BBQ or Buffalo chicken finger sub.
I'm having impure thoughts.
Mr. Pointy
Member
Important chicken parmy construction question - chicken, then sauce, ham and cheese or chicken, then ham, sauce and cheese?
I prefer the latter because the chicken fillet stays more crispy. The only problem is that the topping is more likely to slide off when you cut into it. I can see the appeal of the former but you end up with half-mushy breaded chicken and that's, along with Geminis, is one of my biggest turn offs.
I prefer the latter because the chicken fillet stays more crispy. The only problem is that the topping is more likely to slide off when you cut into it. I can see the appeal of the former but you end up with half-mushy breaded chicken and that's, along with Geminis, is one of my biggest turn offs.
You haven't had chicken Parma unless you've had it in Australia.
Thick juicy double breasted chicken, Napoli sauce, smoky leg ham, melted mozzarella, mountain of crispy chips, leafy green salad. God damn I want it now!
Some places give parmas a bad name, you know the type, processed chicken meat usually shaped into a large heart, lack of sauce and cheese and it sits in the warmer for two hours before serving.
Most are good decent parmas from chefs that just see it as another item on the menu.
The good ones really put the time and effort to give the customer a good proper Parma and do the name justice.
I think it's the Albion hotel in port Melbourne that's my favourite right now. Wednesday nights, $20, 14 different Parma toppings, large portion. Go early so the Parma hasn't been sitting there already cooked.
Thick juicy double breasted chicken, Napoli sauce, smoky leg ham, melted mozzarella, mountain of crispy chips, leafy green salad. God damn I want it now!
Some places give parmas a bad name, you know the type, processed chicken meat usually shaped into a large heart, lack of sauce and cheese and it sits in the warmer for two hours before serving.
Most are good decent parmas from chefs that just see it as another item on the menu.
The good ones really put the time and effort to give the customer a good proper Parma and do the name justice.
I think it's the Albion hotel in port Melbourne that's my favourite right now. Wednesday nights, $20, 14 different Parma toppings, large portion. Go early so the Parma hasn't been sitting there already cooked.
The former, usually by most chefs. If you prepare it quick enough, the crumbling doesn't get too mushy, if you let the sauce sit there for half an hour, and I bet some places do that, it's going to be mushy.
capitalCORN
Member
It's no milanesa completa (but I guess it is 
).
).
DietRob
i've been begging for over 5 years.
thats a funny way to spell lasagna
I usually don't go for lasagna...but that is, excuse me..a DAMN fine looking plate of lasagna.
Pennstation Chicken Parmesan with sauteed onions. GOAT
My man... God tier sub sandwich.
LaserBuddha
Member
The secret is the crack.
Premium Quality
Member
A while back I heard Subway's Sub of the Month was Chicken Parmesan. I was a bit curious and a little excited so I decided to give it a shot.
When I ordered it, all they did was use their tasteless chicken breast pieces, drown it in the marinara sauce they use in their meatball sub, and sprinkled Parmesan cheese over.
#FuckSubway
Frozenprince
Banned
Best. OT. Ever.
God those subs.
God those subs.
H.Cornerstone
Member
I have to go backChicken Parm Sandwich from Defalco's in Scottsdale, AZ. I drive 45 minutes for a sandwich.
Their bread is the best
BFIB
Member
Here you go!
http://www.tasteofhome.com/recipes/slow-cooker-buffalo-chicken-lasagna
I just used a bottle of Sweet Baby Rays Buffalo. Cooked on low for about 4 hrs. About an hour or so before serving, I took a fork and poked holes over the top with a fork, and put a little ranch dressing in each hole. Came out fantastic.
Nardonicus
Member
Chicken Parm Sandwich from Defalco's in Scottsdale, AZ. I drive 45 minutes for a sandwich.
Madoneeeeeee
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