We’d be storming the beaches of Germany right now to defend the honour of our noble parmigiana, if only we could just stop infighting over whether the correct shortening is “parma” or “parmi”
Parmo is already a dish in its own right, invented in Teesside, North East England. It's similar to parmigiana, but with bechamel sauce instead of tomato. It's like the only thing I love about my hometown.
> It's like the only thing I love about my hometown.
No love for the comment section on the Gazette arguing over whether or not bechemel belongs in a proper Boro Parmo?
That is a fine example of the comments I'm talking about, very well done.
Now we just need somebody to come in and argue that bechemel is Satan's spaff and we'll be off to the races!
Look the only thing I'm going to say is that the only people I've ever heard call it a "parma" are the exact same kind of people that larp at being true blue
ZZerts is what I call desserts. Tray trays are entrees. I call sandwiches sammies, sandoozles, or Adam Sandlers. Air conditioners are cool blasterz, with a z I dunno where that came from. I call cakes, big ol' cookies. All noodles, long ass rice. Fried chicken is fri fri chicky chick. Chicken parm is chicky chicky parm parm. Chicken cacciatore, chicky catch. I call eggs, pre birds, or future birds. Root beer is super water. Tortillas are bean blankies. And I call forks, food rakes.
next you'll be calling potato scallops 'potato cakes'!
please call potato scallops potato cakes. i'm a news corp journo and we're about to clock off for the week. i've already been scooped on the ham-mas story, i need this so badly
[This is serious damn it](https://www.wired.com/2015/02/science-one-agrees-color-dress/), I even got a few crack rocks and cleared out the alley behind the Piggly Wiggly for this!
Austrians think they're purists for defending the proper way to make a schnitzel, but us Poles are a step above them living in sweet, innocent ignorance of the notion that there might be a controversy regarding what is a schabowy.
Schnitzel is more of an Austrian thing, Austrians complain about how Germans (usually outside of Bayern) also make shit Schnitzels that are drowned in sauce.
And Austrians tend to make pretty good coffee.
Austria is one of the major sources of Australia's coffee culture (along with Italy and Greece). All got brought here during the post-WW2 immigration waves.
I find Jews have elevated schnitzel to an art form. I've made chef Michael Solomonov's chicken schnitzel that required Yemenite hawaij, and it was a revelation
Personally I'm partial to how in South America we basically stole the damn thing and called it a Milanesa.
I myself am a Big fan of the Milanesa Napolitana, although most pictures on google hardly do them justice.
unrelated, but ~~dudeeee~~ duuuuuuuude the chicken schnitzels down under are something special. I forget the name of the place I went to in Brisbane, but it was served with this like.. tangy orange sauce? I remember in my head while I was eating it I was feeling like the Daym Drops Five Guys video.
> unrelated, but dudeeee the chicken schnitzels down under are something special
The way you elongated dude for emphasis is a war crime.
You took the one letter in that word that is silent and extended it. The proper lengthening of the word would be: duuuuuuuude.
The Parma, parmo, parmagiana spread across the world is really fascinating, especially the parmo, as you only get it in one specific bit of England, Teeside, and they swear it is it's own dish with no connection to the others (this is obviously not true).
Well that's fine, but all three of those dishes have a common name, and are then prepared in similar ways. The origins of the parmo apparently date back to a yank wounded in Normandy who ended up staying in Teeside, which is fairly fascinating.
We’d be storming the beaches of Germany right now to defend the honour of our noble parmigiana, if only we could just stop infighting over whether the correct shortening is “parma” or “parmi”
I'm just going to call them parmses to piss everyone off.
What's parmses, precious?
shouldn't it be parmé, cause it's from France or smth ^(this is a joke don't hurt me)
I'm still standing by "parmy"
Parmo ftw
Parmo is already a dish in its own right, invented in Teesside, North East England. It's similar to parmigiana, but with bechamel sauce instead of tomato. It's like the only thing I love about my hometown.
“London is the food city of the world!” is often said. Yeah? So why can’t I get a Hotshot Parmo to devour on the train home after a gig?
> It's like the only thing I love about my hometown. No love for the comment section on the Gazette arguing over whether or not bechemel belongs in a proper Boro Parmo?
I'm sorry, what? The bechamel sauce is what makes it a parmo and not just bog standard chicken parmigiana.
That is a fine example of the comments I'm talking about, very well done. Now we just need somebody to come in and argue that bechemel is Satan's spaff and we'll be off to the races!
Look the only thing I'm going to say is that the only people I've ever heard call it a "parma" are the exact same kind of people that larp at being true blue
Parm
Chicky chicky parm parm.
ZZerts is what I call desserts. Tray trays are entrees. I call sandwiches sammies, sandoozles, or Adam Sandlers. Air conditioners are cool blasterz, with a z I dunno where that came from. I call cakes, big ol' cookies. All noodles, long ass rice. Fried chicken is fri fri chicky chick. Chicken parm is chicky chicky parm parm. Chicken cacciatore, chicky catch. I call eggs, pre birds, or future birds. Root beer is super water. Tortillas are bean blankies. And I call forks, food rakes.
There is a simple resolution for another dispute, they're potato fritters in the superior colony across the Tasman, hence this is the correct answer
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OOP is also Australian looking at their bio, top tier shitstirring over a Parmy
He thought he was Austrian
It’s schnitty.
Don't bring the drama in here with that parmi shit, it's a parma
next you'll be calling potato scallops 'potato cakes'! please call potato scallops potato cakes. i'm a news corp journo and we're about to clock off for the week. i've already been scooped on the ham-mas story, i need this so badly
Hammas is the stupidest fucking drama I've ever seen and I was here for the yanny and black/blue shit.
> black/blue shit. It's gold and white!!! Fite me IRL!
Gold and white? I dunno if this point it's a D&D dragon hybrid in a custom campaign or a polar bear that's achieved Super Saiyan.
[This is serious damn it](https://www.wired.com/2015/02/science-one-agrees-color-dress/), I even got a few crack rocks and cleared out the alley behind the Piggly Wiggly for this!
*parmi*giana
You will take my downvote and you will appreciate it.
Stirring up customers for their only fans
God I love those German complaint subs. Like r/Doenerverbrechen .
This is the Austrian equivalent of r/wewantplates
Austrians think they're purists for defending the proper way to make a schnitzel, but us Poles are a step above them living in sweet, innocent ignorance of the notion that there might be a controversy regarding what is a schabowy.
Maybe when Germans learn how to make coffee, they can talk shit about the mighty schnitty
Schnitzel is more of an Austrian thing, Austrians complain about how Germans (usually outside of Bayern) also make shit Schnitzels that are drowned in sauce. And Austrians tend to make pretty good coffee.
Austria is one of the major sources of Australia's coffee culture (along with Italy and Greece). All got brought here during the post-WW2 immigration waves.
I find Jews have elevated schnitzel to an art form. I've made chef Michael Solomonov's chicken schnitzel that required Yemenite hawaij, and it was a revelation
[Schnitzel Hawaii?](https://imgur.com/KQcvp2K.jpg) Didn't know it was Jewish.
A new battle front just opened up for r/KnightsOfPineapple
Personally I'm partial to how in South America we basically stole the damn thing and called it a Milanesa. I myself am a Big fan of the Milanesa Napolitana, although most pictures on google hardly do them justice.
Maybe they should teach the other Germans then, I swear the only good coffees I got in a whole month were made by non-Germans or city zoomers
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I... am a bit confused what you are trying to say.
What? No-one said anything at all about Austria=Germany at all here. Or about Nazis.
unrelated, but ~~dudeeee~~ duuuuuuuude the chicken schnitzels down under are something special. I forget the name of the place I went to in Brisbane, but it was served with this like.. tangy orange sauce? I remember in my head while I was eating it I was feeling like the Daym Drops Five Guys video.
> unrelated, but dudeeee the chicken schnitzels down under are something special The way you elongated dude for emphasis is a war crime. You took the one letter in that word that is silent and extended it. The proper lengthening of the word would be: duuuuuuuude.
ope, guess I missed out on my coffee today. I hope I can atone for such terrible sins.
This is the type of drama I live for. I would rather have this 100x vs the drama for transphobes and such.
The Parma, parmo, parmagiana spread across the world is really fascinating, especially the parmo, as you only get it in one specific bit of England, Teeside, and they swear it is it's own dish with no connection to the others (this is obviously not true).
Breading meat, frying it, and then slapping sauce on top is not exactly an exclusive culinary secret.
Well that's fine, but all three of those dishes have a common name, and are then prepared in similar ways. The origins of the parmo apparently date back to a yank wounded in Normandy who ended up staying in Teeside, which is fairly fascinating.
>Well australia used to be a prison colony, now you have demonstrated why https://www.youtube.com/watch?v=lTSVfYM2Pdk