Bloody brilliant, just had Parmo for tea. Parmos are like rocking horse sh*t down here in East Anglia so this is a proper treat ta! I don't get back home to Teesside very often so if I shut my eyes it's like rolling out of the pub after few bevvies and getting some top North Eastern nosh in my face. Keep the recipes rolling!! :D (and a bonus, Me Mam knew all about Stanley Hollis)
I salute you Stanley Hollis, and yourself chef. I made your chicken parmo. On behalf of all of the United States and especially Florida, I profer an upword head nod. You both are now eligible for dual citizenship.
Thank you sir. It is indeed an honour to be so warmly welcomed into your great nation. I'm just packing my things now and I'll be over on the next flight. Can I stay with you for a few weeks until I get myself sorted out? I'm no bother, honest.
Mega fan of a hot shot parmo with buckets of garlic sauce. We've had to make our own living in Scotland for yonks now, but always get them when we go back home. I'm amazed they're not a thing up here as you'd think they'd love em too. Maybe have to start a parmo shop up here 😂😂😂
Cheers for this recipe gadgie it’s a godsend! Brought up in Yarm but now living in Essex where’s it’s impossible to get hold of Teesside’s finest. Guess what I’m having tonight!
Now then mate, I tried your massive crumpet recipe a couple of months ago and it was the bollox. been meaning to do your chicken parmo recipe for a while but kept forgetting. Saw Bob Mortimer on the box today and he mentioned the parmo. Checked out a few recipes today and I fancy your one the most, so I'm on it. Can't see how it could be anything but good. As long as I don't f**k it up of course. I'll be back with the results.
Now mate. Yeah, I remember you doing the crumpets. You can't go wrong with this recipe I don't think. I'll be crossing my sausage fingers that it works out for you.
@@TheTeessideChef Yep, done it. Absolutely bangin and I see no reason to do it any other way. 4 of us had it and it went down very well. Good recipe mate and I'm glad you posted it. I think infusing the milk for the bechamel the way you said makes it way tastier than just plain bechamel. Excellent.
Yeah sort of. It was apparently invented by an Italian who had moved to Teesside after ww2. I think a deep fried snickers would complement the flavours better than a Mars bar tbh
Hiya mate. Found your channel by accident. Very entertaining. Got crumpet batter proving now, so I was checking out more of your stuff. I've heard of the Teesside chicken parmo before and I will have to try it soon, but why 'Parmo'? There's mention of parmesan in the description but none in the recipe! Wtf?
Now mate. Thanks for stopping by. The story goes that an American-Italian chef, injured in WW2, moved to Middlesbrough after treatment in England and opened a restaurant where he invented the Parmo. There's no parmesan cheese in it but I assume the name is a butchering of 'Parmigiani' as its roots lie there. Maybe back then parmesan was used on the first incarnation and it's still referred to as 'Escalope Parmesan' on menus today - even though it's normally topped with cheddar. We just call it a Parmo in Middlesbrough.
@@TheTeessideChef OK, got it (I think). Since I wrote that, I've cooked the crumpets. Your recipe but I had some some strong bread flour left so I used that. Also a little spray oil in the pan cos my pan is past it's best. Result? F-----g banging mate. I agree with you entirely, shop bought crumpets are tasteless at best, and shite at worst. Thanks mate. I'll be doing them again.
Well I'm from Park End in the heart of the Boro. Lovely Parmo lad. One complaint. Think you overdo the Middlesbrough accent a bit. I've subscribed so i can carry on whingeing. Lol (well i am from Middlesbrough).
I think it was pork originally (although I'm not certain) and that was once the favoured choice generally. I would say that chicken is now the most popular parmo and has been for a while. I had my first parmo at the Europa in Middlesbrough in 1990 and have never eaten a pork parmo in my life. Don't think it's anything to do with Muslims tbh
That looks the dog's wedding tackle. I'm going to have a go at that. Much respect to Stanley Hollis.
Watching this from ormsby. Loved the video. Creased me when you said ‘give the chicken a good hiding’ 😂
Haha thanks mate.
You sir, are a Legend.
Greetings from America! This is one of my favorite dishes and you nailed it! Thank you!
Hiya mate. Thanks for popping in and saying hello. Greetings back from sunny Teesside.
very nice brother you are so funny I love to hear you talk and make jokes
i like how you have put a history lesson within your video. great job
Bloody brilliant, just had Parmo for tea. Parmos are like rocking horse sh*t down here in East Anglia so this is a proper treat ta! I don't get back home to Teesside very often so if I shut my eyes it's like rolling out of the pub after few bevvies and getting some top North Eastern nosh in my face. Keep the recipes rolling!! :D (and a bonus, Me Mam knew all about Stanley Hollis)
Class mate. Cheers for the feedback
LOVE THE CONTENT!
Keep up the good work! ;)
Thanks mate. Lots more to come. Appreciate you dropping by.
I salute you Stanley Hollis, and yourself chef. I made your chicken parmo. On behalf of all of the United States and especially Florida, I profer an upword head nod. You both are now eligible for dual citizenship.
Thank you sir. It is indeed an honour to be so warmly welcomed into your great nation. I'm just packing my things now and I'll be over on the next flight. Can I stay with you for a few weeks until I get myself sorted out? I'm no bother, honest.
Nice one, bud.
Mega fan of a hot shot parmo with buckets of garlic sauce. We've had to make our own living in Scotland for yonks now, but always get them when we go back home. I'm amazed they're not a thing up here as you'd think they'd love em too. Maybe have to start a parmo shop up here 😂😂😂
Cheers for this recipe gadgie it’s a godsend! Brought up in Yarm but now living in Essex where’s it’s impossible to get hold of Teesside’s finest. Guess what I’m having tonight!
Nice one mate. Get it fired into yer. Let me know how it goes 👍
Bangin this mate, 10/10 from a fellow Smoggie 👌
Just made one to this recipe , I used Manx thermonuclear chorizo on a hotshot. It was delightful
Never even heard of Parmo's before but definitely giving this a go
You're in for a treat mate. You might have to go jogging for a couple of weeks afterwards to work it off though 😅
I reckon Stanley Hollis survived on a quarter of that majestic Parmo and would have said LUXURY.
Possibly one of the greatest recipe videos ever
Now then mate, I tried your massive crumpet recipe a couple of months ago and it was the bollox. been meaning to do your chicken parmo recipe for a while but kept forgetting. Saw Bob Mortimer on the box today and he mentioned the parmo. Checked out a few recipes today and I fancy your one the most, so I'm on it. Can't see how it could be anything but good. As long as I don't f**k it up of course. I'll be back with the results.
Now mate. Yeah, I remember you doing the crumpets. You can't go wrong with this recipe I don't think. I'll be crossing my sausage fingers that it works out for you.
@@TheTeessideChef Yep, done it. Absolutely bangin and I see no reason to do it any other way. 4 of us had it and it went down very well. Good recipe mate and I'm glad you posted it. I think infusing the milk for the bechamel the way you said makes it way tastier than just plain bechamel. Excellent.
Cheers for the feedback mate. Nice one 👍
I did hear from a lass from over Thornaby way that proper Parmo is done with pork?
As far as I know, pork was the original parmo but chicken is now much more popular in my experience
Is this dish related to the Italian chicken parmigiana? Could I put a fried mars bar with it instead of triple fried chips?
Yeah sort of. It was apparently invented by an Italian who had moved to Teesside after ww2. I think a deep fried snickers would complement the flavours better than a Mars bar tbh
Hiya mate. Found your channel by accident. Very entertaining. Got crumpet batter proving now, so I was checking out more of your stuff. I've heard of the Teesside chicken parmo before and I will have to try it soon, but why 'Parmo'? There's mention of parmesan in the description but none in the recipe! Wtf?
Now mate. Thanks for stopping by. The story goes that an American-Italian chef, injured in WW2, moved to Middlesbrough after treatment in England and opened a restaurant where he invented the Parmo. There's no parmesan cheese in it but I assume the name is a butchering of 'Parmigiani' as its roots lie there. Maybe back then parmesan was used on the first incarnation and it's still referred to as 'Escalope Parmesan' on menus today - even though it's normally topped with cheddar. We just call it a Parmo in Middlesbrough.
@@TheTeessideChef OK, got it (I think). Since I wrote that, I've cooked the crumpets. Your recipe but I had some some strong bread flour left so I used that. Also a little spray oil in the pan cos my pan is past it's best. Result? F-----g banging mate. I agree with you entirely, shop bought crumpets are tasteless at best, and shite at worst. Thanks mate. I'll be doing them again.
Glad they worked out for you mate. Nice one.
Just stumbled across this. Great parmo and the commentary is funny as fuck 🤣 😂 😆 😄
Not something I've had, being a Yank. But it looks amazing.
Cool way to do food and history.. RIP
Well I'm from Park End in the heart of the Boro. Lovely Parmo lad. One complaint. Think you overdo the Middlesbrough accent a bit. I've subscribed so i can carry on whingeing. Lol (well i am from Middlesbrough).
Hey no problem mate. Feel free to swing by and have a whinge anytime. I love a good whinge meself. Thanks for the sub ;o)
😅giving it try
the 27,000 kCal chicken parmo
Middlesbrough's greatest gift to the world? But what about Bob Mortimer???
Who thinks this is healthier than loaded fries? Or should we ask which is least healthy? Looks well nice though
I always thought a proper Boro parmo was originally pork and only turned to mostly chicken because a lot of parmo takeaways are now Muslim
I think it was pork originally (although I'm not certain) and that was once the favoured choice generally. I would say that chicken is now the most popular parmo and has been for a while. I had my first parmo at the Europa in Middlesbrough in 1990 and have never eaten a pork parmo in my life. Don't think it's anything to do with Muslims tbh
Uhmmmm ... wheres the parmesan?
In the famous Teesside Chicken Parmesan, the parmesan is only in the name for some reason. There is no parmesan in it 😆
Hollis was great and I do appreciate his life but, he's dead so move on 🤷♂️
what's wrong? An entire video without slagging off the fecking Conservatives?
😂😂 I have to leave some videos politics free or some people complain 😆
❤ it 😂