Central Park Restaurant

Geoff_B said:
How do you make your sauce?
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Depending on how quick I want, I will dice a shallots it and fry in butter until soft, I will then add minced garlic for 30 seconds

I will add tinned cherry toms. I will wait until heated the use a masher to Squasg them down. I will then add salt and pepper to taste.

Once happy I’ll then add basil/oregano and tom
Purée. Make it quick thick for Parma’s but use it to get the consistency you want

Just let it simmer for a little while maybe 5 mins or so . Any leftover will make the kids homemade pizzas

If I want something a little better I’ll buy fresh tomatoes, but use a frying pan. Cook them first and after 10 mins or when they are really soft mash them down to make the sauce. Better for pasta sauce that though
 
Juninhoburger said:
Obviously though, takeaways didn't start doing chicken parmos just because it was cheaper.
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Do you want to explain why you think this.

I would argue that it played a huge part in the thought of take-away owners first offering chicken parmos. The original parmos were pork tenderloin, which is a more expensive cut of meat compared to chicken breast. It is all about offering fast food at affordable prices whilst maintaining quality and maximising profits.

I am sure a chef playing about with ingredients will have played some part but to me, a well cooked pork parmo is head a shoulders better than a chicken parmo but that is my choice and taste. Establishments wouldn't sell them if there wasn't a market for them.
 
I love marinara sauce and it's a crime it's not more popular here. I remember seeing half an aisle dedicated to it in a store in OH 😂

As well as my favourite spot Oreos with cookies and cream filling. Literally Oreo flavoured Oreos.
 
Norman_Conquest said:
Do you want to explain why you think this.

I would argue that it played a huge part in the thought of take-away owners first offering chicken parmos. The original parmos were pork tenderloin, which is a more expensive cut of meat compared to chicken breast. It is all about offering fast food at affordable prices whilst maintaining quality and maximising profits.

I am sure a chef playing about with ingredients will have played some part but to me, a well cooked pork parmo is head a shoulders better than a chicken parmo but that is my choice and taste. Establishments wouldn't sell them if there wasn't a market for them.
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Simple, most pizza/parmo takeaways are owned and operated by people who for religious reasons will not handle pork.

I think you can connect the dots from there
 
Juninhoburger said:
Simple, most pizza/parmo takeaways are owned and operated by people who for religious reasons will not handle pork.

I think you can connect the dots from there
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That's a valid point but why do they sell pork parmos alongside the chicken?

God forbid you get chorizo on your pizza. 🤣 🤣 🤣
 
Norman_Conquest said:
That's a valid point but why do they sell pork parmos alongside the chicken?

God forbid you get chorizo on your pizza. 🤣 🤣 🤣
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Who is "they"?

You won't find a pork parmo on the vast majority of takeaway menus simply because of the religious status of the owners. Same reason the vast majority of ham used is Turkey ham
 
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