Parmo - The Secret Ingredient

[BoroRedKen]

The leek sauce! We used to have make gallons of it. I loved it.

 

[Francks left peg]

It was incredible. I don't understand why people don't still put it with parmos. It was immense.

[BoroRedKen]

The Wharton Arms (Skippers) do some cracking grub including parmos and Sunday dinners up this way.

Recommend it highly.

 

[Francks left peg]

The Wharton Arms (Skippers) do some cracking grub including parmos and Sunday dinners up this way.

Recommend it highly.

 

Thanks, Ken. I've seen their Facebook page and some of the ales look top class. it's a place I've always drove passed and fancied popping in for a pint, but never have. I'll put that right next weekend with a Sunday dinner dinner and a few shandies, om Kenny's recommendation! 😉

[Hound]

The Wharton Arms (Skippers) do some cracking grub including parmos and Sunday dinners up this way.

Recommend it highly.

 

Tocketts Mill another top spot for Sunday lunch 👍🏻

[Francks left peg]

The Wharton Arms (Skippers) do some cracking grub including parmos and Sunday dinners up this way.

Recommend it highly.

 

Tocketts Mill another top spot for Sunday lunch 👍🏻

Is it still a carvery, hound? Don't normally get a top class one of those!

[Hound]

Aye the last time we went was carvery,
Maybe we were first in when everything was fresh 😁

[Clem Fandango]

I like ham, pease pudding, beetroot and salad cream sandwiches.

And I don't care who knows it.

Absolute filth 🤣🤣

[Francks left peg]

I like ham, pease pudding, beetroot and salad cream sandwiches.

And I don't care who knows it.

Absolute filth 🤣🤣

Get in the box of shame and stay in it, you miscreant 😂

[newyddion]

I have a dream..

This is some Heston Blumenthal level shit!
 A Pineapple Parmo

Pinapple Bechmel Sauce.. and the added zing of jalapeños. The summer Parmo.. totally tropical taste maan!

[Hound]

Mmmmmm Newy, where's me pineapple Parmo, like.

 

[LIDDLE_TOWERS999]

I CAN EAT MOST THINGS....BUT FUCKING BEETROOT   

[BoroRedKen]

I have a dream..

This is some Heston Blumenthal level shit!
 A Pineapple Parmo

Pinapple Bechmel Sauce.. and the added zing of jalapeños. The summer Parmo.. totally tropical taste maan!

I would demolish that in no time.
It even looks good.
I am going to make 1 this week.
👍👍

[newyddion]

I have a dream..

This is some Heston Blumenthal level shit!
 A Pineapple Parmo

Pinapple Bechmel Sauce.. and the added zing of jalapeños. The summer Parmo.. totally tropical taste maan!

I would demolish that in no time.
It even looks good.
I am going to make 1 this week.
👍👍

So begins the Red Roar Pineapple Parmo Revolution!! RRPPR!!

[Westlane_rightwinger]

Beetroot -> Borsch.

Nothing more than an evil communist plot.

[Johnny Thunder]

Europa was a good place but I always preferred The Asteria with the lovely waitress Rose.





 

[newyddion]

Get off the fence Easty!

  

It was born in the boro in the Europa restrant in 78/79,,All us taxi drivers had them as a takeaway most nights,, the yanks may have had something similar in 1928 but it. Wasn't a Parmo,, as for beetroot FFS, rant over,,

One story goes that it was created by former soldier Nicos Harris in 1958, at The American Grill restaurant.. but it wasn't it was just lifted from depression era America.

I've seen the recipes with the cheese and the bech and it totally makes sense why those ingredients were used. More bang for your buck.. the bartered down meat.. the frying, the cheap sauce and cheese.

Pretty sure I posted a big rant about this yesterday mentioning cheese schnitzels in Germany and Greek Kebabs.. maybe it was too hot to handle for Red Roar!!

[newyddion]

The leek sauce! We used to have make gallons of it. I loved it.

 

Leek sauce sounds a bit tasty.. was that instead of the bech or as well as or what?

[Francks left peg]

The leek sauce! We used to have make gallons of it. I loved it.

 

Leek sauce sounds a bit tasty.. was that instead of the bech or as well as or what?

Usual parmo as per, chips, bit of salad, leek sauce on the side. Beautiful

[Francks left peg]

Now the real secret ingredient is a touch, just a touch, of nutmeg in the bech. Elevates it to another level. Thank Franck later lads.

[Francks left peg]

Get off the fence Easty!

  

It was born in the boro in the Europa restrant in 78/79,,All us taxi drivers had them as a takeaway most nights,, the yanks may have had something similar in 1928 but it. Wasn't a Parmo,, as for beetroot FFS, rant over,,

One story goes that it was created by former soldier Nicos Harris in 1958, at The American Grill restaurant.. but it wasn't it was just lifted from depression era America.

I've seen the recipes with the cheese and the bech and it totally makes sense why those ingredients were used. More bang for your buck.. the bartered down meat.. the frying, the cheap sauce and cheese.

Pretty sure I posted a big rant about this yesterday mentioning cheese schnitzels in Germany and Greek Kebabs.. maybe it was too hot to handle for Red Roar!!

Can't beat an authentic kebab. Istanbul grill in Marske do a fantastic one. The highlight is the beef doner. Out of this world.

[newyddion]

Now the real secret ingredient is a touch, just a touch, of nutmeg in the bech. Elevates it to another level. Thank Franck later lads.

Didn't Kenny say he used to do some cheffing?

Could be a new parmo empire around the corner!

[newyddion]

Get off the fence Easty!

  

It was born in the boro in the Europa restrant in 78/79,,All us taxi drivers had them as a takeaway most nights,, the yanks may have had something similar in 1928 but it. Wasn't a Parmo,, as for beetroot FFS, rant over,,

One story goes that it was created by former soldier Nicos Harris in 1958, at The American Grill restaurant.. but it wasn't it was just lifted from depression era America.

I've seen the recipes with the cheese and the bech and it totally makes sense why those ingredients were used. More bang for your buck.. the bartered down meat.. the frying, the cheap sauce and cheese.

Pretty sure I posted a big rant about this yesterday mentioning cheese schnitzels in Germany and Greek Kebabs.. maybe it was too hot to handle for Red Roar!!

Can't beat an authentic kebab. Istanbul grill in Marske do a fantastic one. The highlight is the beef doner. Out of this world.

Gyros!!

[Francks left peg]

Now the real secret ingredient is a touch, just a touch, of nutmeg in the bech. Elevates it to another level. Thank Franck later lads.

Didn't Kenny say he used to do some cheffing?

Could be a new parmo empire around the corner!

We're already on it. We're calling it Kenny's Kebab Korner. KKK for short.

[Clem Fandango]

Now the real secret ingredient is a touch, just a touch, of nutmeg in the bech. Elevates it to another level. Thank Franck later lads.

Didn't Kenny say he used to do some cheffing?

Could be a new parmo empire around the corner!

We're already on it. We're calling it Kenny's Kebab Korner. KKK for short.