What is a parmo in Middlesbrough?

What is a parmo in Middlesbrough?

Parmo, or Teesside Parmesan, is a dish originating in Middlesbrough, North Yorkshire, and a popular item of take-away food in the Teesside area. It consists of a breaded cutlet of chicken or pork topped with a white béchamel sauce and cheese, usually cheddar cheese.

Who invented the Teesside parmo?

Legend has it that Linthorpe Road in Middlesbrough is the birthplace of the dish. In reality it was America where the Parmo was born in the 1930s. The godfather of the Teesside Parmo was Nicos Harris, a chef with the American army in the Second World War.

What is parmo short for?

Both the name and the preparation are somewhat reminiscent of the Italian-American dish chicken (or veal, etc.) parmesan or parmigiana (chicken parm for short), though this always involves tomato sauce rather than béchamel sauce and is made with a combination of mozzarella and parmesan cheeses (hence the name).

Can you eat cold parmo?

haha, eat cold, throw away or reheat that is the question of the day.. Cold parmo should be illegal. It’s an insult to the parmo. Very rare theres any left over parmo in my house haha but when there is its served up cold for breky.

What is the best parmo in Middlesbrough?

Best places to grab a parmo

• Central Park. Linthorpe Road, Middlesbrough.
• G’s Golden Chippy. Otterburn Gardens, Middlesbrough.
• Borge, Yarm Lane, Stockton-On-Tees.
• Avtar’s Golden Fry. Lealholm Crescent, Middlesbrough.
• The Green Room. Borough Road, Middlesbrough.

How many calories are in a Teesside parmo?

2,000 calories
A popular local delicacy has been described as “monstrous” by a leading obesity campaigner. The parmo, a speciality on Teesside, is packed with 2,000 calories per portion, far more than Scotland’s deep-fried Mars bar or Cumbria’s Kendal Mint Cake.

Can I eat Domino’s pizza after 2 days?

The INSIDER Summary: Pizza is safe to eat even after it’s been sitting out for a while. If it’s been sitting out for more than two hours at room temperature, pizza is unsafe to eat. Pizza that’s been sitting in the fridge can stay fresh up to four days.

Can you eat 3 day old pizza not refrigerated?

According to the U.S. Department of Agriculture (USDA), perishable food, including pizza, is not safe to eat if you’ve left it sitting out in room temperature overnight. Cheese, a main ingredient in most pizzas, should be kept in the refrigerator to reduce the risk of being contaminated with foodborne bacteria.

What is Parmo and chips?

The Parmo is Teesside’s signature meal and is available in restaurants and takeaways throughout Middlesbrough, Stockton and Redcar and Cleveland. The recipe for a Parmesan is a flattened deep-fried piece of chicken or pork in breadcrumbs topped with béchamel sauce and cheese. It is usually served with chips and salad.

Do you make a parmo at home?

Either way, the parmo has become a status symbol on Teesside. Most people on Teesside probably wouldn’t make a parmo at home, but for those who live outside the smoggy kingdom of Teesside, here is my recipe for a traditional Teesside chicken parmo: It’s best to prepare the béchamel sauce first.

What is the best way to cook parmo cheese?

Grate over 150g of mature cheddar cheese and place the whole thing under a high-heated grill. Leave for 5-10 minutes until the cheese is molten and slightly coloured. “ Parmos on Teesside also boast variations – add chilli sauce and diced chillis make it a ‘Hot Shot Parmo’. Topping with garlicky fried mushrooms makes it a ‘Parmo Funghi’.

What is a parmo and where was it invented?

The parmo was ‘invented’ in Teesside by an Italian navy cook. He was injured off the coast of France in World War 2 and evacuated to England for treatment. Most hospitals in London were bombed during the blitz, so many patients were sent to low-risk, rural hospitals.

What do you eat with your parmo?

You usually eat a parmo with a single side of strong garlic sauce – stinky and gorgeous! My spicy beetroot ketchup adds heat, spice and sweetness which jolts through all the creamy elements in a parmo. And finally, red cabbage coleslaw. I actually always have pickled red cabbage with my parmo and I stick by it.