Sorted: "We're making traditional british food!" Also Sorted: "This riff on an Italian dish was invented by a Greek American chef at a restaurant called 'The American Grill' in 1959" Also also Sorted: "It's just a bad pizza on ruined fried chicken"
Bang on -- the food people think is bland is traditional British food which often was take 10 types of birds, season them very slightly cuz spices are too expensive, and toss them all in a pie with cockscombs.
How do you think food recipes originate? It's all relative anyway, if this dish is created in the UK and mainly eaten in the UK. If this hardly got eaten in America and Greece, can you really call it an American/Greece dish? Take Ramen for example, What country would you say that originated from / is associated with the most despite it being an adaptation of Chinese noodle soup? Yeah, Japan, and that is normal,
@@TappedWalnut You cannot take pizza, give it brown cheese and call it Norwegian, you cannot take carbonara and give it British ham and call it a bike...
yea, how "British is it is it is so recent and made by a Greek American. It hasn't had time to really become a "British" dish. It takes time to morph and adjust to become a different, regional dish. Like something that was a few hundred years ago and made by an immigrant, ok fine, it is British.
OK... so let me get this line of thinking straight, if I, as an Australian make a Yorkshire pudding with Vegemite and call it a Yorkm8 puffer then I can fully claim it as authentic Australian cuisine? Awesome.
@@irishwristwatch2487, no, people from other countries moved here and adapted the food they were accustomed to eating to the ingredients they could get in the US. Just calling one country by the name of an entire continent shows how ignorant you are.
This is basically the national dish of Australia, the go-to pub meal for a large proportion of people. Altho Aussies put the ham under the tomato sauce because it stops the schnitzel from going soggy. Schnitzel, ham, tomato sauce, cheese. Yum!
Mate, this is basically Australia's national dish! No better pub meal than a parmy and pint!! There isn't a pub in Australia that wouldn't have this on their menu. We usually do tomato, ham/proscuitto, then cheese with a hefty serving of chips (on the side, not underneath!!). Never seen bechamel on a classic parmy here though...
It's the other way round over here in Teesside/Middlesbrough UK. We just stick with the bechamel sauce and no tomato sauce lol! Seem's like they mixed the 2 together in this video
"Hey lads, let's prove to the world that British food isn't s*it" Proceeds to show a picture of something you would make at 4 o'clock in the morning after a few too many pints.
@@bobsimon8547 Hey, only an amazing parent could teach a child how to safely use a deep fryer! But also like everyone else is saying, you really need to learn how to read and retain the information from a short sentence before you respond. It's not hard. Another thing a toddler with a good parent can manage.
I really like how they are going to change the world’s perception that all British food isn’t bland and boring by cooking a British dish none of them have heard of before.😂😂😂
I mean, the whole point of the title is a question, they are trying to find out just as much as we are. They already wax poetic about their most popular dishes, so why not research and dive into the lesser known to find out if there is more to British cuisine than the classics?
@@Drnaynay Kinda like when they did a "Swedish" recipe a couple of years ago and while the chef who had released the cookbook was Swedish, they made a North African dish
Reminds me of an interview where a British chef was trying to defend UK's cuisine. "The top 10 restaurants in the world are in London" "And what kind of food do they make?" "French."
I’m from Middlesbrough, and I’ve never seen such a monstrosity. Tomato sauce on a parmo? There is nothing pizza about it, only béchamel and cheese. PS. love the channel, keep doing what you’re doing
As the long suffering wife of a Tessider I got a strange enjoyment over his rising ire when I showed him this video. I learnt very early in our relationship not to mess with the Palmo. I tried making one with a rich 3 cheese sauce rather than bechemel and vintage cheddar instead of 'orange cheese' (I did know enoughto leave out the tomato). He was quick to correct me. The chicken has to be bashed so thin it fits in a 12" pizza box. Bread crumb, deep fry. Completely plain bechemel. Bright orange cheese with as little flavour as possible as it's all about the cheese-pull not the cheesy flavour (can be red Leicester or orange mild cheddar). Needless to say I never made it again!
@@oldmanwithaswitch6619 Isn't it basically British chicken fried chicken + cheese, and minus flavor? Chicken fried chicken (or steak) would have salt & pepper in the breading, and the white gravy made from pan drippings lend more flavor to the dish.
As a German with a British boyfriend - I genuinely enjoy roast dinners and pot pies. Heritage carrots are something that you will not find in Germany and I love them. Sometimes it is the simple things that make "boring" food special, not the most out there dishes a region has to offer.
As someone from Middlesbrough, never tomato sauce! Always bechemel! And it needs to have a thick cheese coat to meet the traditional kebab shop standard! Also, some pizza shops now do parmo pizzas with parmo bites on top of a normal cheese pizza!
Would love to see a "Useless or Not" type video where the boys are served something that was made w/ and w/o something some people consider "useless" ingredients (aka how does a bay leave make a difference? how does finishing salt make a difference?") and see which one they like more and if they can tell what the difference is.
@@davida.5766 Okay but for anyone reading this, make yourself a bay leaf tea. Not only will you realize the insane flavor, you’ll realize bay leaf and it’s tea is fucking tasty. A tiny bit of sugar doesn’t hurt but isnt really needed either.
Hahah exactly when they said something British then said parma I was like ok pretty sure every Australian in the comments would disagree. At least they called it right it's a parma. Edit they said parmo never mind that sounds wrong. The English accent had be believing they said parma
I think you owe your Teeside subscribers an apology - and an urgent trip to the Northeast to try it yourself 😂 a parmo is different to a parmigiana and NEVER has tomato sauce.
The simplist curve ball would be cutting the times in half and everyone goes twice. The added time stress, the fact that the active chef might not progress as far as they need to for the following chef to work out what's going on. Next make it a 3 course meal... Because they are chefs after all
Nah do it so the chefs have 8 minutes each but after those 8 minutes you have to get a normal in for 4 minutes and given there are 3 chefs or 4 if the ginger haired god James comes back it should be pure chaos
This same dish is a staple of Argentinian cuisine, that can be found in pretty much any restaurant's menu. We call it suprema napolitana (if it has tomato sauce) and suprema a la suiza (if it has bechamel). Here we just do more of a shallow fry and mostly do mozzarella on top, but it's also typically accompanied by french fries, so you end with basically the same thing. It's so common, most butcher shops sell the chicken breasts already breaded, and it's even done with chicken thigh, cow and also pork. I grew up eating this at home at least once a week.
@@mm2pitsnipe72 So? Italian immigration started way before WW2. The largest wave was between 1880-1930, actually. So I don't get what point you're trying to make. That they assimilated so much a dish thought to be italian became a staple of our national cuisine?
I’m a Chef from Middlesbrough. Although there are places that do toppings like “Hotshot”, with Chorizo and Jalapeños and “Bolognaise”… the basic Chicken Parmesan has only Bechamel and Orange Mozzarella Cheese (Sometimes mixed with White Mozzarella)
As an Italian-American Chef from the US (where the Chicken Parm was invented), the basic Chicken Parm does not have Béchamel, it has a tomato sauce on it, it doesn't have "Orange Mozzarella" (which is just Mozzarella exposed to Brevibacterium linens), it's regular Mozzarella, PARMESAN ('cause, ya know, it's called a Chicken PARMESAN), or Provolone, and sometimes it has ham or bacon on it. And it originated during the Italian diaspora during the early 20th Century as a combination of parmigiana di melanzane and a Cotoletta and was popular by the 1950s. Also, a very quick google search shows that, no, a Parmo, or a "Teesside Parmesan", usually uses Cheddar, not any sort of Mozzarella, now that could be wrong, I'll admit, but that is, in fact what I'm mostly finding for a "Teesside Parmesan" or "Parmo".
As a German who spent a year living in England, the foods i still miss are Steak and Ale Pie (my absolute favourite!), Bangers and Mash (or british sausages in general), the concept of a Sunday Roast, and sticky toffee pudding!!!
As a French guy living in England for the last 23 years, I love my English breakfast and imported it in france when on holidays(aka bring baked bean with me )and friend/family look at me in strange way when I say I will cook breakfast today😂 😂
As a holidaying Australian who just spent two weeks in England, I can't tell you how happy I am to have arrived in Paris! And how much I'm looking forward to my breakfast of croissant and cafe au lait!
Love that you guys are promoting this fine countries menu! I spent three years in Newcastle and the parmo had made it's way there. Local Geordies told me I had to try it, then explained it's origins in Middlesborough. The kebab shop close to my halls did a 'spicy' parmo, think jalapenos etc. That one was spot on as you stumbled home in the early hours! I've since returned to London, told my mates all about the parmo, and encouraged them to try it if they are ever in the North East. WE NEED PARMOS IN LONDON
I'm amazed that first of all none of them had heard about a parmo (or at least until v recently) despite running a UK food channel and then that they dared to make one so out of line with what it is. The Southern-ness was strong in this one 😅
Please do Glamorgan sausages. They are Welsh and use lots of gorgeous Welsh ingredients like our local cheeses and our leeks. Super easy to make (not necessarily healthy) and delicious!
Absolutely love that you’ve done this. However someone who resides in the Middlesbrough area you’d almost never get tomato sauce on a parmo! And there was no where near enough béchamel 😂
The only issue with this was that Ebbers rated it as substandard when you made a substandard Parmo 😢 the cheese needed to be golden brown, no tomato, more sauce! As a NE resident I must say I was yelling at the screen 😅
Having never been to England, I know I’m not authentic or knowledgeable to what I’m throwing into the ring… but we’ve got an English pub in town that I CANNOT go to without ordering their Welsh Rarebit! I dream of this iconic British fare- the fact that they serve it with a broiled tomato topped with garlic-herb breadcrumbs adds an extra ‘touch of class’ isn’t bad either… but I loved how simplicity ruled the day I discovered this beauty!
exactly! the reputation is based on traditional english meals, not one created by an immigrant. they have ducked the issue. find a non-royal recipe from centuries ago and present that
A series looking at traditional foods from around UK. Some to think about is pease pudding from Durham, Potato cakes from Manchester, Haggis from Scotland etc
I dare you to claim to make Traditional British food in the next sorted episode, then proceed to make chicken tikka masala 😂 The comment section would go mad.
@@paulwood5803 Yes, exactly. The same goes with Chicken biryani, Mutton biryani, french fries, shawarma, pizza. All are truly British. Even Hakka noodles and Schezwan fried rice for that matter.
You really think a country whose museums are 90% filled with items of heritage from other countries, cares one bit about rebranding other local cuisines as their own.
@@DimT670 It wasn't invented in Britain. It is a slight variation of Butter chicken from North India, popularized in England by the South-east Asian community who moved there.
As soon as Barry pointed at Mike and said, "It's combining his favorite thing in the world with one of my favorite things in the world", my immediate thought was, 'it's a combination of fried chicken and pretentiousness?'. I was half right and half absolutely wrong.
Growing up in Hartlepool, I have thoughts - First I'd say that it's not a pizza on fried chicken, a Parmo is more standard just the bechemel and cheese. You can get ones with toppings (tomato, pepperoni, peppers etc) but they are variants rather than standard. It is very much a takeaway shop food and I've very rarely found the Teesside garlic sauce outside of the region. It's a runny, very strong garlic sauce (not mayo) with a touch of parsley in it and you need to have both the chips and the slightly warm side salad with it
The Chicken Parmo has nothing to do with Pizza. It can be bought from a Pizza/Kebab takeaway shop or restaurant. Can be paired with various toppings but the tomato sauce topping is not traditional at all.
Pizza: dough, sauce (white sauce is a thing), cheese, topings Parmo: chicken, sauce, cheese, topings How does it have nothing to do with pizza? It is build the same way only difference is switching dough for chicken.
Here's an idea for an upcoming skit: The chefs prepare dishes that are commonly enjoyed in England, and Barry, Jamie and Mike guess the country of origin of said dishes.
"Invented by an italian" ..... so, it's italian? Covered with tomato sauce (not english) or bechamel sauce (also not english) & THIS is your defence? What's next, the undeniably British mochi? The english a.f. panne chocolat? UPDATE!! So it could also be greek? Not helping your case...
Here in Melbourne Australia, the chicken parma is on every single menu, from pubs to high end restaurants. Some places offer 10 to 15 different varieties. Some are off the charts, but always delicious. A pot of beer, (half pint) or close to it, and a parma is the staple pub lunch, or midweek dinner special. Pot and parma, $10 on Tuesday to Thursday is standard.
These are pretty much the national dish of Australia, either called Parma or Parmie (depending on if you are in Melbourne or Sydney) Fried beige food FTW
Oh no. I've been so hopeful to see this on the channel for years. I've lived in Middlesbrough for all 30 years of my life, and I have never seen a parmo with tomato on. I deeply urge you to visit Middlesbrough and try a really good parmo.
So let me get this straight. An Italian guy came to the UK made chicken parmesan added some bechamel and called it parmo? I'm not sure this could be called a Brittish dish. It's just a slight variation of chicken parm.
But it is a british dish in the same way Chicken Korma and Vindaloo are. They are versions of those curries that were invented in the UK. They are nothing like their Islamic roots.
Every version of every dish that exists is an iteration of another, previous version - that often jumps across countries and continents. In your world nothing would come from anywhere. Filled dumplings occur in every culture, doesn’t make them all the same.
This should be a series! Weird and Wonderful British food. You've already got the stargazy pie, the Wigan Slappy, and now the Chicken Parmo. Would love features on scouse, toast sandwiches, lancashire hotpot, cullen skink, etc.
Pretty much all of Australia would take exception to this Australian pub food staple being called "British". My favourite example used to be from The White Cockatoo Hotel in Petersham, Sydney, which had a rotating menu of toppings on schitzels that literally overhang the plate. The Mexican variation was my personal fave (chilli con carne, cheese, jalapenos, sour cream). My partner recommends a place in Sans Souci called Big John's. Probably the US would take exception too, since they serve it with spaghetti there. Yeah, I know. America.
Brutalizing a american dish doesn't really enhance British food. This is a straight offshoot of San Fransisco chicken normally served with garlic rice & broccoli. The stack is fried chicken topped with ham, brechamel, cheddar, monterey jack, bacon & chives/pepper. Cooked rice with butter & raw garlic mixed in is layered in a large baking dish stacks are set on top with bite sized broccoli between. Sprinkle dish with salt & lemon juice bake until broccoli is done. Baking temperature is 375F & it's important that ham be the first layer in the stack to keep the chicken crispy. Cheers
As an outsider (i.e. a Canadian), English meals have a reputation for being simple and rustic. English desserts, on the other hand, are famously amazing. Two Fat Ladies types of rich and heavy pound cakes, steamed puddings, fruit preserves, and sweets soaked in liquors. The kind of cakes that are not layered and iced but do have a glaze or a dusting, heavy in spicing. Like a cardamon bundt cake with a rosewater and honey drizzle/soak and a light honey glaze - that kind of thing.
Much of the "simple and rustic" is because of rationing during and after the two world wars which, more or less, wiped the previous British cuisine from existence and replaced it with much simpler versions that could be made with the limited ingredients available. Basically a family could have a roast dinner on a Sunday then the rest of the week was stretching the left-overs from that meal. It was also it was mostly fish & shellfish because other meats were too expensive.
@cjc872 Actually I was thinking of pastoral pre-Victorian recipes. Rotisserie meats and root vegetables with a hedgerow salad and poached cockles, or some such. Oh... also England has about as many ways of making pies as the rest of the world put together. It really was a country of foods sealed in a pastry shell - and sometimes the pastry shell wasn't even meant to be eaten.
As I am in Middlesbrough right now, this is a crime I love sorted foot but how could they mess this up so badly. Please try this again. Would love to see a perfect Parmo ❤️
With love from Teesside, this is not a parmo. I don't know who said we eat them like pizza with tomato sauce but they were lying. Hope you guys can actually come North and try a proper one sometime
@@bobsimon8547Except for all the things that came from the Native populations, or Mexico, or using ingredients found in North America that they didn't have in Europe. Yeah.
@@bobsimon8547yeah except for the French colonizers, or the Spanish colonizers, or the Irish, or the Jamaicans, or the Haitians, or the Italians. you're all over these comments showing your poor education and shitty reading skills, sit down boy!
@@Drnaynay Mate you're forgetting the rules of the internet, if something invented by americans is bad, it's american, if something invented by americans is good, it can be traced back to europe qB-)
Don’t understand why so many people get so touchy about this sort of thing! Is that not the whole reason the so called “western culture” exists no? It’s supposed to be a melting pot for all cultures, free thinkers etc.!? 🤔 Yet everyone seems to be at each other’s throats whenever a “free thinker” has a slightly different opinion 😅 Just seems like unnecessary hostility to me! 😊
Something I'd love to see y'all try at some point is a "cheap versus expensive" but with kitchen tools and gadgets, like how does a cheap versus expensive blender compare for example?
Go for a Sussex Pond pudding, first known about in 1672 apparently. Had it many, many years ago (at a Robbie Burns' night of all things) and still remember it. And there's many variations to try including one with apples along with the lemons.
I'm hesitant to use the word "offended" when the pineapple and olives came into play but I'd be lying if I said I wasn't tempted, the tomato sauce was already pushing it 😂 béchamel, mushrooms, or pepperoni and jalapeño are all absolute staples of a good, strong parmo, perfect for treating yourself on a night in or recovering from a night out 👌cheese choices were spot on though, they definitely picked the best option to initially serve to Ben Up the Boro!
I watch this and I question 'why is this chicken pizza considered as british food?' and then I think to myself 'what is british food?' I thought they already have a good 'british food' known as 'fish and chips'.
As someone who moved from the Midlands to Teeside, I can tell you the locals wouldn't approve of this take on a parmo 😅 love you guys, but if you suggest putting tomato sauce on a parmo with all those different toppings they'd be having words... Love you guys 😂
I am obsessed with the idea of a full english breakfast. Never had one, but i have aspirations someday. I want real british heinz and real cumberlands and blood pudding, none of which are in my local grocers. I think british food tends to be...less processed. Like in french cuisine each ingredient or element may go through several different processes before it reaches the dish. In england they are way more reasonable.
@@SortedFood I'm a Brit & so used to a good full fry up some Sundays. But I was recently staying in a rather posh 4 star hotel & the breakfast was awful. Unsmoked "bacon"...(sorry if its not smoked is it really bacon!?), a rather peely wally single sausage that looked & tasted like it came from Iceland's bargain freezer. The driest & oddest textured slice of haggis that had no flavour, my girlfriend pinched my blackpudding to go with her salmon & eggs so I didn't get that. The scrambled eggs had been halfheartedly mixed so you could tell the difference between the whites & the yolk. The solitary small portobello mushroom was actually nice & the toast was good, but oh the disappointment on my face was palpable. The thing is I know the village nearby has two fantastic award winning butchers - they obviously didn't use them. It was the saddest fry up I've ever had. Unfortunately Not all "full English/Scottish/Irish" breakfasts are the same.
Hi guys, a guy from Middlesbrough here. Thanks for bringing attention to our local delicacy but I have to say that this isn't a parmo. The original is creamy cheesy comfort food at its best. I would attach my version if they let u post photos on here 😂
Parmo generally doesn’t contain any cheese other than the cheapest red cheddar that the take away can buy in. Also never heard of tomato sauce on a Boro Parmo - yes on a US Chicken Parm, but never in the Boro.
To not ruin the chicken, do as we do here in the southern US, thin breaded(with a few spices thrown in the crumbs/panko) chicken, then you put the white gravy(basically bechamel with a lot of fresh ground black pepper) on it right before serving, so the crust does not become soggy. It is also done the same with steak, pounded flat, battered, fried and topped with the gravy, known a chicken fried steak.
NO, DON'T SAY THAT If you mention a dish name and even one of the ingredients is a slight substitution, you'll get a thousand crying Italians at your doorstep!
I feel like the boys deserve another go at this, armed with the knowledge that although some like to get fancy with the toppings, at it's core, a parmo is NOT pizza with a fried chicken crust. Rather, it's one great big piece of mac'n'cheese with fried chicken in place of the pasta! #parmoredemption #justiceforcreamycheesygoodness #chickeninacozydairyblanket
This was done like, so so so wrong. 99% Of the Parmo's here don't use the tomato sauce. Just the bechamel, so it is not as soggy as theirs would have been at all! I feel they over complicated it. As long as the chicken breading is seasoned well and the bechamel is too, you only need 1 or 2 types of cheese and maybe some standard toppings. Jalapeno and pepperoni for me all the way. Was nice to see something from my local area on here for sure!
As a proud middlesbrough lass, we neverrr put tomato on our Parmos, the classic is just chicken, bechemel and cheese. But this was so fun to watch the boys reaction!
Love the idea of debunking British food = crap. I'd love to see more vids like this or even going to those places and trying what makes them special/unique
Parmigiana traditionally from Italy, and we took out the eggplant and added chicken, so I feel like there are numerous cultures all with different versions. A traditional Aussie Parmi (Parma) doesn’t have bechamel
It was a decent effort lads, though most places tend to do EITHER a Bechamel OR a Tomato sauce, rather than both. I think the most popular variety now is the "Hot Shot" Parmo, which is made with Jalapenos and Pepperoni, I think? It's not really something most people I know would eat on a normal week! Jesus the calories, fat content and cholesterol are insane! But it's something that you would have as an alternative to a Pizza or a Kebab or something after a night out to soak up the alcohol. Personally speaking, I never ate one as a kid, and only really started eating them when I started going on nights out. Even now in my mid-30's it's not something i'd eat sober, it's purely a bit of a treat after a night out. I think that it's kind of like a Doner Kebab, in as much as it's OK when you're sober, not the best food in the world, but when you're drunk it is somehow elevated to a borderline mythical plain of existence
@@IamHerbie the main three I always saw were traditional (like a margherita), pizza (with pepperoni or hard salami), and Hawaiian (with pineapple and ham) 🤣🤣🤣
British food isnt bad its just simple. Lots of meats, pastries, breads, gravies, veg. Its the type of food that if cooked by a novice it will be bland, but if cooked by someone with some experience can be full of flavour
A couple yrs ago I started out making what we called in our home “pork parm” where I would season and flatten pork loin chops, flour-egg-breadcrumbs, fry, top with parm broil until bubbling and served with pasta and a spicy garlic basil tomato sauce. Might have to make it soon, since it’s turning cold
I just want to say how much I love how the Italian parmigiana has been embraced by much of the world and they've made their own, from this "parmo" to the Aussie "parmy" (ham, passetta, mozzarella on top), to US versions, etc. My favourite version is at my local (Royal Hotel, Oberon, NSW, Australia) which uses seafood extender and cheese sauce. Quite delicious IMO.
This one is for Jamie. I saw a Parmo done on another TH-cam channel and he put bacon in processor with the crumbs that he coated it with. That look pretty amazing.
I lived in the UK for three years, (I'm Greek). I LOVED the pies (especially a good cheese and onion pie) and anything stew like. I went thinking that British food is bad and boring and left feeling nostalgic of the heartwarming simplicity of it.
Stereotype spread by Americans returning after WW2, they looked at English food once and went "ah yes it's always this bad, there's no rationing at the moment or anything".
It's probably because traditional British food focuses on simple flavors and hearty ingredients, making it more bland than, say, a curry, which has a bunch of spices in it.
@DickWigglin Not true, British food tends to use herbs over spices, and the spices they do have are used in many ways such as mustard, horseradish, etc-
I would love to see you get back to remote control normals. Maybe have normals remote control guest chefs or even guest chefs going head to head controlling Ben and Kush respectively. Love you guys. Thanks to everyone in front of and behind the cameras!
I mean....for a group of people who get excited when there is a piece of fried bread in a full english, as an Indian I cannot not think that British food is ****😂
@@SortedFood I've always wanted to try my hand at Yorkshire puddings! They look so fun to make! Thanks for being an amazing channel and making such great content! We love you!
@@pawesomegaming I'd certainly say in relation to American food it could be considered under-seasoned. But I like to actually taste the food rather than a mouthful of salt or chilli. 🧂🌶😁 Brits historically didn't have a lot of natural spices growing here, bar mustard & horseradish. But once the spice trade & empire got going we went mad for it. Now some curries are considered quite a British dish & we use a lot of spicing. I get what you mean though.
@@marymaggotface1994 Middlesbrough is 'just' within Yorkshire, although they don't have what I would know as a Yorkshire accent. Strangely, although I was born in Yorkshire nearly 60 years ago, I have no memory of Yorkshire Pudding ever being a thing in my childhood from my parents or grandparents. I'm not convinced that they actually come from Yorkshire. But, yes, they are fun, but make sure you start with a metal pan (not ceramic or Pyrex) and screaming hot oil before you add the batter.
Sorted: "We're making traditional british food!"
Also Sorted: "This riff on an Italian dish was invented by a Greek American chef at a restaurant called 'The American Grill' in 1959"
Also also Sorted: "It's just a bad pizza on ruined fried chicken"
All American foods were invented by immigrants does that make them less American?
Bang on -- the food people think is bland is traditional British food which often was take 10 types of birds, season them very slightly cuz spices are too expensive, and toss them all in a pie with cockscombs.
How do you think food recipes originate?
It's all relative anyway, if this dish is created in the UK and mainly eaten in the UK.
If this hardly got eaten in America and Greece, can you really call it an American/Greece dish?
Take Ramen for example, What country would you say that originated from / is associated with the most despite it being an adaptation of Chinese noodle soup?
Yeah, Japan, and that is normal,
@@TappedWalnut You cannot take pizza, give it brown cheese and call it Norwegian, you cannot take carbonara and give it British ham and call it a bike...
yea, how "British is it is it is so recent and made by a Greek American. It hasn't had time to really become a "British" dish. It takes time to morph and adjust to become a different, regional dish. Like something that was a few hundred years ago and made by an immigrant, ok fine, it is British.
For all the bayleaf jokes, you really need to do a fake "pick the premium" where the difference is bayleaf vs no bayleaf. It'll be hilarious!
I keep suggesting this! Glad I'm not alone
Great idea!! We need to push this!!
+
I would love to see that!
@@Fairyfink But with the normals presenting dishes to Ben that he has to pick which is better, bay leaf or no bay leaf
OK... so let me get this line of thinking straight, if I, as an Australian make a Yorkshire pudding with Vegemite and call it a Yorkm8 puffer then I can fully claim it as authentic Australian cuisine?
Awesome.
Actually laughed at yorkm8 puffer 🤣🤣🤣
Can you send me the recipe for yorkm8 puffer please, I want to try authentic Australian food.
Also can I sub marmite for Vegemite?
The Boro parmo was invented before Australia was even a country so don’t start claiming you invented it first 😂😂
America has been doing it with every nation they've ever spoken to for years
@@irishwristwatch2487, no, people from other countries moved here and adapted the food they were accustomed to eating to the ingredients they could get in the US. Just calling one country by the name of an entire continent shows how ignorant you are.
This is basically the national dish of Australia, the go-to pub meal for a large proportion of people. Altho Aussies put the ham under the tomato sauce because it stops the schnitzel from going soggy. Schnitzel, ham, tomato sauce, cheese. Yum!
Mate, this is basically Australia's national dish! No better pub meal than a parmy and pint!! There isn't a pub in Australia that wouldn't have this on their menu. We usually do tomato, ham/proscuitto, then cheese with a hefty serving of chips (on the side, not underneath!!). Never seen bechamel on a classic parmy here though...
It's the other way round over here in Teesside/Middlesbrough UK. We just stick with the bechamel sauce and no tomato sauce lol! Seem's like they mixed the 2 together in this video
Seen it a couple of times with Bech. 100% with you on never chips underneath!!!
Ah, its prison food
@@Corrector-cq2ze that was funny af
"Hey lads, let's prove to the world that British food isn't s*it"
Proceeds to show a picture of something you would make at 4 o'clock in the morning after a few too many pints.
or a toddler would make if you did the cooking and let them decide what your making lol
@@nightbane727 If you're letting your toddler near a deep fryer or a scalding pot of oil, You may need to brush up on your parenting skills
@@bobsimon8547 you need to brush up on your reading skills.
@@bobsimon8547 dude i dont have kids and i was saying it seems like something a child would want if you let them choose a dinner you make for them lol
@@bobsimon8547 Hey, only an amazing parent could teach a child how to safely use a deep fryer!
But also like everyone else is saying, you really need to learn how to read and retain the information from a short sentence before you respond. It's not hard. Another thing a toddler with a good parent can manage.
I really like how they are going to change the world’s perception that all British food isn’t bland and boring by cooking a British dish none of them have heard of before.😂😂😂
And that's not really British at all!!!
I mean, the whole point of the title is a question, they are trying to find out just as much as we are.
They already wax poetic about their most popular dishes, so why not research and dive into the lesser known to find out if there is more to British cuisine than the classics?
@@Drnaynay Kinda like when they did a "Swedish" recipe a couple of years ago and while the chef who had released the cookbook was Swedish, they made a North African dish
There's no way on this earth that none of these four haven't heard of a parmo.
Yep, so many good, lesser known, actual British dishes that they could've showed off and they chose this? they have not done us proud here.
Am I crazy, or did they want to prove British food is good by making a dish that was either made by an Italian or an American as recently as post WW2?
And it's just chicken Parm with a couple of unnecessary ingredients
Thats the joke, i guess
Reminds me of an interview where a British chef was trying to defend UK's cuisine.
"The top 10 restaurants in the world are in London"
"And what kind of food do they make?"
"French."
weirdly the generally accepted origins is a greek american
Plus, they ruined Pizza and Fried Chicken (the two dishes separately would be much better)
I’m from Middlesbrough, and I’ve never seen such a monstrosity. Tomato sauce on a parmo? There is nothing pizza about it, only béchamel and cheese. PS. love the channel, keep doing what you’re doing
As a Stocktonian this saddens me.
UTB
Where the cabbage!?
Agreed, tomato has no place on a parmo
I had an argument with a chef in york regarding tomato. He said its a north east classic. I said no. Bechamel sauce, not tomato.
As the long suffering wife of a Tessider I got a strange enjoyment over his rising ire when I showed him this video. I learnt very early in our relationship not to mess with the Palmo. I tried making one with a rich 3 cheese sauce rather than bechemel and vintage cheddar instead of 'orange cheese' (I did know enoughto leave out the tomato). He was quick to correct me. The chicken has to be bashed so thin it fits in a 12" pizza box. Bread crumb, deep fry. Completely plain bechemel. Bright orange cheese with as little flavour as possible as it's all about the cheese-pull not the cheesy flavour (can be red Leicester or orange mild cheddar). Needless to say I never made it again!
As a Texan I have to try this, it seems like the perfect food to cook up for game day where everyone is drinking well before lunch.
@@oldmanwithaswitch6619 Isn't it basically British chicken fried chicken + cheese, and minus flavor? Chicken fried chicken (or steak) would have salt & pepper in the breading, and the white gravy made from pan drippings lend more flavor to the dish.
@@kayjacoby290Please, we're discussing British food here. Don't bring the F-word (flavor) into the conversation. Manners, please.
This is a parmo.. the one in the video.. definitly isnt.
As a German with a British boyfriend - I genuinely enjoy roast dinners and pot pies. Heritage carrots are something that you will not find in Germany and I love them. Sometimes it is the simple things that make "boring" food special, not the most out there dishes a region has to offer.
This comment right here! Is what I wanted to say! Thank you!
Agree totally but actually in Bremen we have regional ‘heritage carrots’ also multicoloured!
@@livingthelife9155 must be regional! I have not come across any in the parts of BW that I live in
@@livingthelife9155 didn't know we had "heritage carrots" in Bremen
@@Fynlanis sometimes you can find them in Edeka Centers or larger Rewe. And I have to agree with you, they are great, especially to dark sauces.
As someone from Middlesbrough, never tomato sauce! Always bechemel! And it needs to have a thick cheese coat to meet the traditional kebab shop standard!
Also, some pizza shops now do parmo pizzas with parmo bites on top of a normal cheese pizza!
that is what I thought they were going to make when they said a parmo pizza, so confused haha
Would love to see a "Useless or Not" type video where the boys are served something that was made w/ and w/o something some people consider "useless" ingredients (aka how does a bay leave make a difference? how does finishing salt make a difference?") and see which one they like more and if they can tell what the difference is.
sounds excellent!
Do this please sorted! Prove the boys wrong about Bay leaves!
I'd like to see this as well! Please, lads at Sorted! ^^
@@davida.5766 Okay but for anyone reading this, make yourself a bay leaf tea. Not only will you realize the insane flavor, you’ll realize bay leaf and it’s tea is fucking tasty. A tiny bit of sugar doesn’t hurt but isnt really needed either.
@@partingofwayso you break the leaves down at all, or leave them whole? Any other brewing recommendations? About to put the tea pot on lol
You guys really need a tour of Aussie pub food. Loaded Parmies and HSP's would be right up Jamie's alley 😂
A loaded parmi is exactly what i thought of when I saw this dish.
Hahah exactly when they said something British then said parma I was like ok pretty sure every Australian in the comments would disagree. At least they called it right it's a parma.
Edit they said parmo never mind that sounds wrong. The English accent had be believing they said parma
@@ProtosR yeah I was like parmo? What? Haha parmi.
Yeah but you Ozzies are British with sunshine and more exotic ingredients
@@saphiaelmansub3329 that is incredibly incorrect.
I like how quick Jamie was to side with the don't mess with the tradition, it's almost like he's been scarred, but by what
He's trying not to make a national incident and start a civil war 😆
Spanish Paella Mafia
I think you owe your Teeside subscribers an apology - and an urgent trip to the Northeast to try it yourself 😂 a parmo is different to a parmigiana and NEVER has tomato sauce.
Well said it horrified me !
I was wondering if I was just getting variations of a parmo in Leeds as it's never had tomatoes on it, makes sense now they got it wrong 😂
From Stockton. The nearest to a tomato flavouring is bolognese sauce on top.
@@mandygreer219 bolognaise Parmos are 👌🏽 tbf if you go the right place
I know!!! Nearly spat me drink out
You guys should do a pass it on made purely of chefs from the sorted team, but for example with massive curveballs to skew them off course.
The simplist curve ball would be cutting the times in half and everyone goes twice. The added time stress, the fact that the active chef might not progress as far as they need to for the following chef to work out what's going on.
Next make it a 3 course meal... Because they are chefs after all
Nah do it so the chefs have 8 minutes each but after those 8 minutes you have to get a normal in for 4 minutes and given there are 3 chefs or 4 if the ginger haired god James comes back it should be pure chaos
Yes! This needs to happen! ❤
I've been wanting this to happen for so long!
Booby traps. Non working appliances. I want to see sweat!
This same dish is a staple of Argentinian cuisine, that can be found in pretty much any restaurant's menu. We call it suprema napolitana (if it has tomato sauce) and suprema a la suiza (if it has bechamel). Here we just do more of a shallow fry and mostly do mozzarella on top, but it's also typically accompanied by french fries, so you end with basically the same thing. It's so common, most butcher shops sell the chicken breasts already breaded, and it's even done with chicken thigh, cow and also pork.
I grew up eating this at home at least once a week.
thanks for sharing. I love learning about new cuisines, so this was really interesting to me :)
Nuestras amadas milanesas de pollo!
In Argentina? Isn't that the country that half of Italy immigrated to after WW2. Isnt that where they speak spanish with an italian accent? lol
@@mm2pitsnipe72 So? Italian immigration started way before WW2. The largest wave was between 1880-1930, actually. So I don't get what point you're trying to make. That they assimilated so much a dish thought to be italian became a staple of our national cuisine?
I’m a Chef from Middlesbrough. Although there are places that do toppings like “Hotshot”, with Chorizo and Jalapeños and “Bolognaise”… the basic Chicken Parmesan has only Bechamel and Orange Mozzarella Cheese (Sometimes mixed with White Mozzarella)
As an Italian-American Chef from the US (where the Chicken Parm was invented), the basic Chicken Parm does not have Béchamel, it has a tomato sauce on it, it doesn't have "Orange Mozzarella" (which is just Mozzarella exposed to Brevibacterium linens), it's regular Mozzarella, PARMESAN ('cause, ya know, it's called a Chicken PARMESAN), or Provolone, and sometimes it has ham or bacon on it. And it originated during the Italian diaspora during the early 20th Century as a combination of parmigiana di melanzane and a Cotoletta and was popular by the 1950s. Also, a very quick google search shows that, no, a Parmo, or a "Teesside Parmesan", usually uses Cheddar, not any sort of Mozzarella, now that could be wrong, I'll admit, but that is, in fact what I'm mostly finding for a "Teesside Parmesan" or "Parmo".
As someone from Middlesbrough, this infuriated me😂! Chicken breast, thick layer of thick béchamel, heaps of cheese, sorted
Yup - traditional parmo doesn’t have the pizza topping. Although; it’s starting to diversify with pizza toppings granted.
Aye mark viduka has set up that new place in Stockton and kicked off the pizza topping trend
I heard Manjaros has the best parmos
Everyone else has already made the usual jokes about the dish they made ,but can I just say-- I really enjoyed watching them have fun together?
As a German who spent a year living in England, the foods i still miss are Steak and Ale Pie (my absolute favourite!), Bangers and Mash (or british sausages in general), the concept of a Sunday Roast, and sticky toffee pudding!!!
My dyslexic ass read that as "Steak and Ale Apple Pie" at first and I was so confused...
As a French guy living in England for the last 23 years, I love my English breakfast and imported it in france when on holidays(aka bring baked bean with me )and friend/family look at me in strange way when I say I will cook breakfast today😂 😂
No that English rarely eat a full English, most of us guarantee would of had it in a hotel and not at home
As a holidaying Australian who just spent two weeks in England, I can't tell you how happy I am to have arrived in Paris! And how much I'm looking forward to my breakfast of croissant and cafe au lait!
As an Aussie, English Breakfast is one of my fav foods ever.
Love that you guys are promoting this fine countries menu! I spent three years in Newcastle and the parmo had made it's way there. Local Geordies told me I had to try it, then explained it's origins in Middlesborough. The kebab shop close to my halls did a 'spicy' parmo, think jalapenos etc. That one was spot on as you stumbled home in the early hours! I've since returned to London, told my mates all about the parmo, and encouraged them to try it if they are ever in the North East. WE NEED PARMOS IN LONDON
I'm amazed that first of all none of them had heard about a parmo (or at least until v recently) despite running a UK food channel and then that they dared to make one so out of line with what it is. The Southern-ness was strong in this one 😅
Southernness? You mean londonness😂
@@colonelturmeric558same thing
as someone from teeside, if i ordered a parmo and was given this id be fuming
Please do Glamorgan sausages. They are Welsh and use lots of gorgeous Welsh ingredients like our local cheeses and our leeks. Super easy to make (not necessarily healthy) and delicious!
I came back from Wales yesterday and had the sausages! They were absolutely delicious!!
Absolutely love that you’ve done this. However someone who resides in the Middlesbrough area you’d almost never get tomato sauce on a parmo! And there was no where near enough béchamel 😂
The only issue with this was that Ebbers rated it as substandard when you made a substandard Parmo 😢 the cheese needed to be golden brown, no tomato, more sauce! As a NE resident I must say I was yelling at the screen 😅
Having never been to England, I know I’m not authentic or knowledgeable to what I’m throwing into the ring… but we’ve got an English pub in town that I CANNOT go to without ordering their Welsh Rarebit! I dream of this iconic British fare- the fact that they serve it with a broiled tomato topped with garlic-herb breadcrumbs adds an extra ‘touch of class’ isn’t bad either… but I loved how simplicity ruled the day I discovered this beauty!
"British food doesn't suck!" *proceeds to make a dish invented, apparently, by an Italian immigrant, based on Italian food*
Right 😂
"The British colonized half the world looking for spices, and then decided they didn't like any of them" vibes.
and still as british as it could be!
exactly! the reputation is based on traditional english meals, not one created by an immigrant. they have ducked the issue. find a non-royal recipe from centuries ago and present that
By that measure the USA doesn't have any national dishes at all 😂
As a Teessider, never ever put tomato sauce on a parmo
They ruined it , I’m boiling 😂at least do it properly
On behalf of the Boro: you don’t use tomato sauce!! It’s only béchamel and cheese
Yes! I've never seen it with tomato sauce.
100% no toppings either, absolute travesty
This episode... really really feels like the boys when they FIRST started youtube. WELL DONE GUYS! love it!
A series looking at traditional foods from around UK. Some to think about is pease pudding from Durham, Potato cakes from Manchester, Haggis from Scotland etc
I dare you to claim to make Traditional British food in the next sorted episode, then proceed to make chicken tikka masala 😂
The comment section would go mad.
Chicken Tikka Masala is a purely made up British Indian Restaurant diah, it IS truly British, you won't find it anywhere on the sub continent.
@@paulwood5803 Yes, exactly. The same goes with Chicken biryani, Mutton biryani, french fries, shawarma, pizza. All are truly British. Even Hakka noodles and Schezwan fried rice for that matter.
You really think a country whose museums are 90% filled with items of heritage from other countries, cares one bit about rebranding other local cuisines as their own.
I mean it WAS invented in Britain sooo
@@DimT670 It wasn't invented in Britain. It is a slight variation of Butter chicken from North India, popularized in England by the South-east Asian community who moved there.
I miss Pass It On, Ultimate Battles, and the Budget Battles. I can only rewatch the old ones so many times guys.
You won’t get any of that these days. Only paywalls for the best stuff
This is such a "I got too drunk and started craving 50 things" type of meal.
As soon as Barry pointed at Mike and said, "It's combining his favorite thing in the world with one of my favorite things in the world", my immediate thought was, 'it's a combination of fried chicken and pretentiousness?'. I was half right and half absolutely wrong.
Growing up in Hartlepool, I have thoughts - First I'd say that it's not a pizza on fried chicken, a Parmo is more standard just the bechemel and cheese. You can get ones with toppings (tomato, pepperoni, peppers etc) but they are variants rather than standard. It is very much a takeaway shop food and I've very rarely found the Teesside garlic sauce outside of the region. It's a runny, very strong garlic sauce (not mayo) with a touch of parsley in it and you need to have both the chips and the slightly warm side salad with it
The Chicken Parmo has nothing to do with Pizza. It can be bought from a Pizza/Kebab takeaway shop or restaurant. Can be paired with various toppings but the tomato sauce topping is not traditional at all.
Pizza: dough, sauce (white sauce is a thing), cheese, topings
Parmo: chicken, sauce, cheese, topings
How does it have nothing to do with pizza? It is build the same way only difference is switching dough for chicken.
Here's an idea for an upcoming skit:
The chefs prepare dishes that are commonly enjoyed in England, and Barry, Jamie and Mike guess the country of origin of said dishes.
As tasty as this looks… I feel like it only glances toward the brief. 😂
Yeah I'm not sure the context of this video quite lines up with the content of the video. lol
"Invented by an italian" ..... so, it's italian? Covered with tomato sauce (not english) or bechamel sauce (also not english) & THIS is your defence? What's next, the undeniably British mochi? The english a.f. panne chocolat? UPDATE!! So it could also be greek? Not helping your case...
I don’t know about that that. Stealing from other cultures and then claiming it is yours seems distinctly English to me
@@arjunkishore4080good point... also, they didn't spice the flour or breadcrumbs. Not even a little salt & pepper. Touch of cayenne in the egg.
Love this 😂
Here in Melbourne Australia, the chicken parma is on every single menu, from pubs to high end restaurants. Some places offer 10 to 15 different varieties. Some are off the charts, but always delicious. A pot of beer, (half pint) or close to it, and a parma is the staple pub lunch, or midweek dinner special. Pot and parma, $10 on Tuesday to Thursday is standard.
Shame the $10 standard is long gone, see pot and parma deals going for $25 +
These are pretty much the national dish of Australia, either called Parma or Parmie (depending on if you are in Melbourne or Sydney)
Fried beige food FTW
And we do have a ham and pineapple Palma in Qld as well
It’s a fucking parmi, learn your English
Oh no. I've been so hopeful to see this on the channel for years. I've lived in Middlesbrough for all 30 years of my life, and I have never seen a parmo with tomato on. I deeply urge you to visit Middlesbrough and try a really good parmo.
So let me get this straight. An Italian guy came to the UK made chicken parmesan added some bechamel and called it parmo? I'm not sure this could be called a Brittish dish. It's just a slight variation of chicken parm.
But it is a british dish in the same way Chicken Korma and Vindaloo are. They are versions of those curries that were invented in the UK. They are nothing like their Islamic roots.
Its more diluted than that, Greek American riffing on Italian haha
Every version of every dish that exists is an iteration of another, previous version - that often jumps across countries and continents. In your world nothing would come from anywhere. Filled dumplings occur in every culture, doesn’t make them all the same.
This should be a series! Weird and Wonderful British food. You've already got the stargazy pie, the Wigan Slappy, and now the Chicken Parmo. Would love features on scouse, toast sandwiches, lancashire hotpot, cullen skink, etc.
I hope they do pickled cabbage with the scouse.
Pretty much all of Australia would take exception to this Australian pub food staple being called "British". My favourite example used to be from The White Cockatoo Hotel in Petersham, Sydney, which had a rotating menu of toppings on schitzels that literally overhang the plate. The Mexican variation was my personal fave (chilli con carne, cheese, jalapenos, sour cream). My partner recommends a place in Sans Souci called Big John's.
Probably the US would take exception too, since they serve it with spaghetti there. Yeah, I know. America.
As would America, where the Chicken Parmesan was invented.
Brutalizing a american dish doesn't really enhance British food. This is a straight offshoot of San Fransisco chicken normally served with garlic rice & broccoli. The stack is fried chicken topped with ham, brechamel, cheddar, monterey jack, bacon & chives/pepper. Cooked rice with butter & raw garlic mixed in is layered in a large baking dish stacks are set on top with bite sized broccoli between. Sprinkle dish with salt & lemon juice bake until broccoli is done. Baking temperature is 375F & it's important that ham be the first layer in the stack to keep the chicken crispy. Cheers
As an outsider (i.e. a Canadian), English meals have a reputation for being simple and rustic.
English desserts, on the other hand, are famously amazing. Two Fat Ladies types of rich and heavy pound cakes, steamed puddings, fruit preserves, and sweets soaked in liquors. The kind of cakes that are not layered and iced but do have a glaze or a dusting, heavy in spicing.
Like a cardamon bundt cake with a rosewater and honey drizzle/soak and a light honey glaze - that kind of thing.
Much of the "simple and rustic" is because of rationing during and after the two world wars which, more or less, wiped the previous British cuisine from existence and replaced it with much simpler versions that could be made with the limited ingredients available. Basically a family could have a roast dinner on a Sunday then the rest of the week was stretching the left-overs from that meal. It was also it was mostly fish & shellfish because other meats were too expensive.
@@cjc872 That's exactly what came to my mind!
@cjc872 Actually I was thinking of pastoral pre-Victorian recipes. Rotisserie meats and root vegetables with a hedgerow salad and poached cockles, or some such.
Oh... also England has about as many ways of making pies as the rest of the world put together. It really was a country of foods sealed in a pastry shell - and sometimes the pastry shell wasn't even meant to be eaten.
Hugely popular as a pub meal in Australia too. Called Parmis or Parmas depending on what state you're in.
In fairness Perth is made up with half of Teesside so can see how it’s made it’s way there
As I am in Middlesbrough right now, this is a crime I love sorted foot but how could they mess this up so badly. Please try this again. Would love to see a perfect Parmo ❤️
To be fair, as an Aussie, we'd also consider Middlesborough and Leichester as pretty much on top of each other as well 🤣
With love from Teesside, this is not a parmo. I don't know who said we eat them like pizza with tomato sauce but they were lying. Hope you guys can actually come North and try a proper one sometime
Barry: “I made two new friends…”
Mike: “No, you didn’t make friends.”
Barry: (The Normal was too stunned to speak)
Love how your making a dish to prove British food is normal but the history of the dish comes from either an American or an Italian.
and where did the history of America come from as far as I'm concerned everything America has invented can be traced back to Europe.
@@bobsimon8547Except for all the things that came from the Native populations, or Mexico, or using ingredients found in North America that they didn't have in Europe. Yeah.
@@bobsimon8547yeah except for the French colonizers, or the Spanish colonizers, or the Irish, or the Jamaicans, or the Haitians, or the Italians.
you're all over these comments showing your poor education and shitty reading skills, sit down boy!
@@Drnaynay Mate you're forgetting the rules of the internet, if something invented by americans is bad, it's american, if something invented by americans is good, it can be traced back to europe qB-)
Don’t understand why so many people get so touchy about this sort of thing!
Is that not the whole reason the so called “western culture” exists no? It’s supposed to be a melting pot for all cultures, free thinkers etc.!? 🤔
Yet everyone seems to be at each other’s throats whenever a “free thinker” has a slightly different opinion 😅
Just seems like unnecessary hostility to me! 😊
Something I'd love to see y'all try at some point is a "cheap versus expensive" but with kitchen tools and gadgets, like how does a cheap versus expensive blender compare for example?
They've done that multiple times
As someone from one of the colonies, You can't go past a toad in the hole drowned in a good pan gravy
My pick for an example of good British food: a quality fish pie. Can’t find it elsewhere and, when is done well, it can’t be beaten.
Go for a Sussex Pond pudding, first known about in 1672 apparently. Had it many, many years ago (at a Robbie Burns' night of all things) and still remember it. And there's many variations to try including one with apples along with the lemons.
Next episode .... that great traditional British food classic, the curry burger?
Actually laughed out loud😂
I'm hesitant to use the word "offended" when the pineapple and olives came into play but I'd be lying if I said I wasn't tempted, the tomato sauce was already pushing it 😂 béchamel, mushrooms, or pepperoni and jalapeño are all absolute staples of a good, strong parmo, perfect for treating yourself on a night in or recovering from a night out 👌cheese choices were spot on though, they definitely picked the best option to initially serve to Ben
Up the Boro!
I watch this and I question 'why is this chicken pizza considered as british food?' and then I think to myself 'what is british food?'
I thought they already have a good 'british food' known as 'fish and chips'.
As someone who moved from the Midlands to Teeside, I can tell you the locals wouldn't approve of this take on a parmo 😅 love you guys, but if you suggest putting tomato sauce on a parmo with all those different toppings they'd be having words... Love you guys 😂
I am obsessed with the idea of a full english breakfast. Never had one, but i have aspirations someday. I want real british heinz and real cumberlands and blood pudding, none of which are in my local grocers. I think british food tends to be...less processed. Like in french cuisine each ingredient or element may go through several different processes before it reaches the dish. In england they are way more reasonable.
You've really got to try a full English at some point. If you get a really good one, it's *chef's kiss*
@@SortedFood I've only had it in an airplane and it was amazing, I'd love to try the real deal.
Ditch the full English and embrace the mighty, full Scottish breakfast.
@@SortedFood I'm a Brit & so used to a good full fry up some Sundays. But I was recently staying in a rather posh 4 star hotel & the breakfast was awful. Unsmoked "bacon"...(sorry if its not smoked is it really bacon!?), a rather peely wally single sausage that looked & tasted like it came from Iceland's bargain freezer. The driest & oddest textured slice of haggis that had no flavour, my girlfriend pinched my blackpudding to go with her salmon & eggs so I didn't get that. The scrambled eggs had been halfheartedly mixed so you could tell the difference between the whites & the yolk. The solitary small portobello mushroom was actually nice & the toast was good, but oh the disappointment on my face was palpable. The thing is I know the village nearby has two fantastic award winning butchers - they obviously didn't use them. It was the saddest fry up I've ever had. Unfortunately Not all "full English/Scottish/Irish" breakfasts are the same.
Thanks to you guys, I started making roasted potatoes. My family and I absolutely love them!
@Appophust I didn't realize that. I live in the Southern US and we usually eat them mashed or fried. However, I love having them roasted with herbs.
@Appophust The US has been called a "melting pot" for a reason.
Hi guys, a guy from Middlesbrough here. Thanks for bringing attention to our local delicacy but I have to say that this isn't a parmo. The original is creamy cheesy comfort food at its best. I would attach my version if they let u post photos on here 😂
Parmo generally doesn’t contain any cheese other than the cheapest red cheddar that the take away can buy in. Also never heard of tomato sauce on a Boro Parmo - yes on a US Chicken Parm, but never in the Boro.
To not ruin the chicken, do as we do here in the southern US, thin breaded(with a few spices thrown in the crumbs/panko) chicken, then you put the white gravy(basically bechamel with a lot of fresh ground black pepper) on it right before serving, so the crust does not become soggy. It is also done the same with steak, pounded flat, battered, fried and topped with the gravy, known a chicken fried steak.
This is a popular take out meal, it’s gonna be soggy by the time it gets home so may as well melt a bucket load of cheese on it, lol.
That’s an actual Italian dish, it’s called Cotoletta alla bolognese 😊
@@laurenc.590so not that then if its not correct and they got it wrong.😂
cotoletta is veal not the same.
But you see, they made it an authentic English dish by failing to spice it at all, and making it in England.
@@KOZAK199 Yes! And would cotoletta alla bolognese even have bechamel? Or only cheese for the dairy portion...
NO, DON'T SAY THAT
If you mention a dish name and even one of the ingredients is a slight substitution, you'll get a thousand crying Italians at your doorstep!
I feel like the boys deserve another go at this, armed with the knowledge that although some like to get fancy with the toppings, at it's core, a parmo is NOT pizza with a fried chicken crust. Rather, it's one great big piece of mac'n'cheese with fried chicken in place of the pasta! #parmoredemption #justiceforcreamycheesygoodness #chickeninacozydairyblanket
I hope this becomes a series. Regional British dishes that aren't shite
When will they release episode 1 ?
@@MaikNL this technically would have been the pilot
this isn't british food though
It started really badly if this is your hope.
Pretty awful, yet hilarious pilot. Kinda like the sharknado of food videos.
This was done like, so so so wrong. 99% Of the Parmo's here don't use the tomato sauce. Just the bechamel, so it is not as soggy as theirs would have been at all! I feel they over complicated it. As long as the chicken breading is seasoned well and the bechamel is too, you only need 1 or 2 types of cheese and maybe some standard toppings. Jalapeno and pepperoni for me all the way. Was nice to see something from my local area on here for sure!
As a proud middlesbrough lass, we neverrr put tomato on our Parmos, the classic is just chicken, bechemel and cheese. But this was so fun to watch the boys reaction!
Love the idea of debunking British food = crap. I'd love to see more vids like this or even going to those places and trying what makes them special/unique
This isnt traditional British food though. lol So they kind of reinforced the notion of Bad british food by making something Not traditional.
@@StonerKitchen chicken parmo is a staple bro
@@dariusftw3378 Didnt know it originated in England. The more you know.
I have ALWAYS thought that chicken parm, in all it's forms, is just fried chicken ruined by making it soggy.
The real question is how this became such a huge and well known dish across pubs all across Australia…
Parmigiana traditionally from Italy, and we took out the eggplant and added chicken, so I feel like there are numerous cultures all with different versions. A traditional Aussie Parmi (Parma) doesn’t have bechamel
When Barry added the bay leaf and made that sound I laughed so hard I had to spit my water back into my cup just so you know 🤣
It was a decent effort lads, though most places tend to do EITHER a Bechamel OR a Tomato sauce, rather than both. I think the most popular variety now is the "Hot Shot" Parmo, which is made with Jalapenos and Pepperoni, I think? It's not really something most people I know would eat on a normal week! Jesus the calories, fat content and cholesterol are insane! But it's something that you would have as an alternative to a Pizza or a Kebab or something after a night out to soak up the alcohol.
Personally speaking, I never ate one as a kid, and only really started eating them when I started going on nights out. Even now in my mid-30's it's not something i'd eat sober, it's purely a bit of a treat after a night out. I think that it's kind of like a Doner Kebab, in as much as it's OK when you're sober, not the best food in the world, but when you're drunk it is somehow elevated to a borderline mythical plain of existence
I’ve never had a parmo with tomatoe sauce on 😂
I live in Middlesbrough and have never seen a Parmo with tomato sauce. Ever.
@@jpjaperspretty sure manjaros and Kilimanjaro's have options for tomato but I don't know anyone that picks that
@@makee6910 Just had a look at their menu and there's no tomato sauce option that I can see
Never tomato only bechemel (with a bolognese variant in some takaways)
Grew up with this being on every pub menu in Australia 🤣
But just lemon wedges served, no sauces, an with chips & salad - an Aussie staple pub food.
I thgought I was the only one having a stroke watching this. Go to my local and there are no less than 10 variants of these ha ha
@@IamHerbie the main three I always saw were traditional (like a margherita), pizza (with pepperoni or hard salami), and Hawaiian (with pineapple and ham) 🤣🤣🤣
British food isnt bad its just simple. Lots of meats, pastries, breads, gravies, veg. Its the type of food that if cooked by a novice it will be bland, but if cooked by someone with some experience can be full of flavour
Definitely!
yeah, got to stress the word "can" there...xD
Can I just say as someone who's from Middlesbrough, I have never seen a parmo with bech & pizza sauce on, it's just chicken bech and cheese
A couple yrs ago I started out making what we called in our home “pork parm” where I would season and flatten pork loin chops, flour-egg-breadcrumbs, fry, top with parm broil until bubbling and served with pasta and a spicy garlic basil tomato sauce.
Might have to make it soon, since it’s turning cold
When British food hits, it hits! A good Cornish pasty can make me weep tears of joy 😂🇦🇺
I just want to say how much I love how the Italian parmigiana has been embraced by much of the world and they've made their own, from this "parmo" to the Aussie "parmy" (ham, passetta, mozzarella on top), to US versions, etc. My favourite version is at my local (Royal Hotel, Oberon, NSW, Australia) which uses seafood extender and cheese sauce. Quite delicious IMO.
Old Spaff: "Let's make a paella burrito." New Spaff: "Let's stick to traditions." Maybe he has learned something!
I hope not, tradition for traditions sake is silly.
Or we've taken away his spark of adventure! Maybe we could've gotten Paella fried chicken with pizza topping!
@@LoFiAxolotl Fried chicken paella, let's gooooo!
I would LOVE a blind taste test video of the exact same dish made with and then without Bay leaves!!
This one is for Jamie. I saw a
Parmo done on another TH-cam channel and he put bacon in processor with the crumbs that he coated it with. That look pretty amazing.
The Parmo never has tomato on it! I was ecstatic when you mentioned Boro and the parmo and then you talked about tomato being on it 😭
You should definitely make a macaroni pie- grew up eating them in Scotland (still gutted Greggs don’t do them anymore)
We DON'T put tomato on it. Its chicken bech and cheese thats it. please remake it properly this hurt to watch THATS NOT A PARMO!!! 😂
They butchered it !
Barry squirting garlic Mayo on everything at the end killed me 😂😂
I lived in the UK for three years, (I'm Greek). I LOVED the pies (especially a good cheese and onion pie) and anything stew like. I went thinking that British food is bad and boring and left feeling nostalgic of the heartwarming simplicity of it.
I honestly don't know why!!! I've been to England many times and I've never eaten a bad meal 😊
I say it loud and proud I love English food!!!!!
Stereotype spread by Americans returning after WW2, they looked at English food once and went "ah yes it's always this bad, there's no rationing at the moment or anything".
Did you have british food.... or food in britain?
It's probably because traditional British food focuses on simple flavors and hearty ingredients, making it more bland than, say, a curry, which has a bunch of spices in it.
@DickWigglin Not true, British food tends to use herbs over spices, and the spices they do have are used in many ways such as mustard, horseradish, etc-
Love to hear it! 👏
Please do more UK dishes!
I would love to see you get back to remote control normals. Maybe have normals remote control guest chefs or even guest chefs going head to head controlling Ben and Kush respectively. Love you guys. Thanks to everyone in front of and behind the cameras!
I mean....for a group of people who get excited when there is a piece of fried bread in a full english, as an Indian I cannot not think that British food is ****😂
Are there any other Aussies watching this going "wait I am pretty sure Parma is Australian, and that's not how is made ❤❤😂😂😂❤
As an American, this is going to be exciting to watch! Might have to try my hand at making some British food someday haha!
Make anything without any type of seasoning. You basically made Brit food
What you going for first?
@@SortedFood I've always wanted to try my hand at Yorkshire puddings! They look so fun to make! Thanks for being an amazing channel and making such great content! We love you!
@@pawesomegaming I'd certainly say in relation to American food it could be considered under-seasoned. But I like to actually taste the food rather than a mouthful of salt or chilli. 🧂🌶😁 Brits historically didn't have a lot of natural spices growing here, bar mustard & horseradish. But once the spice trade & empire got going we went mad for it. Now some curries are considered quite a British dish & we use a lot of spicing. I get what you mean though.
@@marymaggotface1994 Middlesbrough is 'just' within Yorkshire, although they don't have what I would know as a Yorkshire accent. Strangely, although I was born in Yorkshire nearly 60 years ago, I have no memory of Yorkshire Pudding ever being a thing in my childhood from my parents or grandparents.
I'm not convinced that they actually come from Yorkshire. But, yes, they are fun, but make sure you start with a metal pan (not ceramic or Pyrex) and screaming hot oil before you add the batter.