Best Parmos on Teesside please…?

Nobby_Barnes said:
Watch out for the service charge
You can't have tap water
They charge you for sauces/mayo
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I don't think any restaurant (which serves booze) could reject a request for free tap water, if you're having a meal, or some of your group are having booze, it's part of the licencing conditions and I think it's there to promote having designated drivers/ good health.

They can charge you for use of the glass however, but I've never heard of anyone doing this, and it would also need to be a "reasonable charge", probably no more than 20p or whatever.
 
Nobby_Barnes said:
Watch out for the service charge
You can't have tap water
They charge you for sauces/mayo
Click to expand...
Nothing wrong with charging for sauces if it isn't soaked into the menu price.
Our garlic mayo doesn't come out of a well in the ground 😉 Freshly made garlic mayo is the bees knees, much better than that crap you get from the wholesalers.
 
Randy said:
Nothing wrong with charging for sauces if it isn't soaked into the menu price.
Our garlic mayo doesn't come out of a well in the ground 😉 Freshly made garlic mayo is the bees knees, much better than that crap you get from the wholesalers.
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I’ve tried recreating it but can never get it quite right.

Do you put raw crushed garlic in? Roasted garlic? Some sort of witchcraft?
 
Alexander Supertramp said:
I’ve tried recreating it but can never get it quite right.

Do you put raw crushed garlic in? Roasted garlic? Some sort of witchcraft?
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Roast for 5 minutes take some of the pug envy out and then chop finely and mix with mayo

We tend just to use raw garlic, just use a bit less. Add the garlic but by bit and taste as you go along until you get it right
 
Randy said:
Nothing wrong with charging for sauces if it isn't soaked into the menu price.
Our garlic mayo doesn't come out of a well in the ground 😉 Freshly made garlic mayo is the bees knees, much better than that crap you get from the wholesalers.
Click to expand...
Have you got a rough guide on how to make one? Girlfriend always wants me to make her some and usually wing it with some garlic powder, mayo, white wine vinegar and a little oil but presume there is a better way!

Have used garlic granules, garlic powder, crushed garlic paste, fresh garlic etc
 
ThatFragranceGuy said:
Have you got a rough guide on how to make one? Girlfriend always wants me to make her some and usually wing it with some garlic powder, mayo, white wine vinegar and a little oil but presume there is a better way!

Have used garlic granules, garlic powder, crushed garlic paste, fresh garlic etc
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Fresh garlic, olive oil, lemon juice, curly parsley, Heinz mayonnaise. Adjust ingredients to taste.
 
GazC_MFC said:
Plenty of variance in all stages of ingredients and also how’s it cooked

Even the oil it’s cooked in can change the taste
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Different,

Oil, flour, breadcrumbs, bechamel recipes, cheeses, chicken, pork, butternut squash, toppings, length of time grilled.

As you say, multiple ways.
 
Lemmy_kilmister said:
Mid 80's there was only 3 or 4 in Middlesbrough where you could get one. I'd add El Grecos in Stockton to that too.
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If only we could turn the clock back 👍

El Greco became Dusk Til Dawn.....excellent

I'll give a mention to Elysee on Bridge Road, with Cypriot George at the helm 👍👍
 
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