An American cooks a Teesside Parmo.

[BlindBoyGrunt]

Sam the cooking guy is an American who cooks regional dishes from around the world and then rates them. Here he does a traditional Teesside Parmo.
Does he do a good job? I think so.
Does he mangle our accent? Not if we're all MSS.
Does he rate it?

 

[theredrooster]

Who doesn't enjoy a spot of food porn, and this is Teesside food porn.

Like the sound of the egg, but where's the chunky chips and coleslaw fella?

 

[Sheriff_John_Bunnell_ret]

I cook it like this guy.

https://www.anthonyshock.com/home/2018/5/15/the-teesside-chicken-parmo

Don't think there's any need for parsley, garlic, parmesan. This is English cooking, not french or Italian. And cook it in beef dripping.

 

[BlindBoyGrunt]

I used to put parmesan in the bechamel, now I'm going to try it in the bread crumbs.

 

[Centralscrutinizer]

He hasn't quite got the Teesside accent right Pretty funny like. Nice looking parmo as well. It's got me peckish

 

[Lemmy_kilmister]

I think that was outstanding.
I'm definitely going to do one like that this weekend.

However I will be using the correct type of escalope... Pork, not the chicken interloper.

 

[newyddion]

an egg on top?

 

[Sheriff_John_Bunnell_ret]

If you must have egg stick a yolk in the bechemal. It's already rich enough so you don't need it.

 

[Tryasize10]

Did you see the comments under on YouTube? Specifically regarding ripping if dry... unbelievable

 

[Simply red]

Imagine him in the europa
Tinned peas and carrots with a parmo !

 

[SilentProf]

I’ve been watching his videos for a while now. He has some excellent dishes you can use for inspiration and guidance at home. I was quite surprised when the parmo popped up. Even more when he put an egg on top, but I’ve seen some local places do far worse jobs. It looked delicious.

 

[Shaboro1986]

I went to the Europa when I was sober. The parmo was absolutely 5hite

 

[Borodaveinexile]

I take it d*ck Van Dyke was hi dialect coach

 

[Centralscrutinizer]

"I wonder how much people on Teesside weigh"

 

[El Guapo]

Not traditional but I liked everything pretty much he added there except for the egg. Think I’d also prefer a normal tub of garlic than adding it in the bechamel. Seen and eaten far worse!

 

[BoroMart]

I've always put garlic and parmisan in the bechemel, I'll try the bacon and egg next sounds a decent idea