| DrBuck Posted on 14/8 23:15 | |
| Parmos | |
I've heard that parmo is short for parmesan and is a lump of dead animal with melted cheese on top of it, although the cheese is never parmesan! Apparently it was invented by Andrew who used to be the chef in El Greco's restaurant in Ramsgate, Stockton, an eating house famous for staying open until the last person left whatever time that should be. True or false? | |
| MsCurly Posted on 14/8 23:18 | |
| re: Parmos | |
I wouldn't know, but I'm a big fan of (U.S fave) egg plant parmegiano, it's a similar dish, but you have a layer of chopped, herbed tomatoes on the bottom, a layer of aubergine, breadcrumbs, bechamel and then cheese. It's deeelish! | |
| DrBuck Posted on 14/8 23:21 | |
| re: Parmos | |
No meat? If so sounds delicious to me. gotta love aubergine. | |
| MsCurly Posted on 14/8 23:26 | |
| re: Parmos | |
No, it's strictly veggie and very easy to make DrBuck. Just make an italian style tomato base (you can even buy tins of chopped tomatoes with herbs for ease these days), layer on your aubergine (I like to leave them in a colander sprinkled with salt to drain off the excess water first), then whack your breadcrumbs, roux and cheese on the top. You can even use fresh parmesan. Cook it for you and MrsBuck, I'm sure you won't be disappointed. 
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| DrBuck Posted on 14/8 23:33 | |
| re: Parmos | |
Thanks for that Curly, I'll give that a go. There is a school of thought that says you shouldn't really salt your aubergines though. I do a fabulous Curried aubergine dish, again in a tomato sauce, flavoured with onion seeds (kalonji) and fennel seeds (soonf). Loads of fresh chopped coriander too. Beautiful. | |
| Stepper_T Posted on 14/8 23:34 | |
| re: Parmos | |
It's not actually a Parmo, though. | |
| DrBuck Posted on 14/8 23:35 | |
| re: Parmos | |
Big deal, its effing tasty. | |
| Stepper_T Posted on 14/8 23:36 | |
| re: Parmos | |
You have made one already  
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| DrBuck Posted on 14/8 23:38 | |
| re: Parmos | |
Nah, I just make a big pan every weekend and help myself to it whenever the urge takes me. | |
| MsCurly Posted on 14/8 23:38 | |
| re: Parmos | |
Mmmmmmmm, that sounds luvvvverly, fennel seeds and fresh coriander, two of my faves. MsCurly's tasty lunchtime treat; Gently fry some onion and chopped fresh tomato in olive oil, add to one cubed avocado, squeeze in some fresh lemon juice, a dash of tabasco and add some freshly ground pepper. Pour onto a slab of lightly toasted french bread and scoff. Divine. | |
| DrBuck Posted on 14/8 23:41 | |
| re: Parmos | |
Bloody hell! Don't do this to me, I have to go to bed shortly and my tongue is hanging out. | |
| Mat_Evans Posted on 14/8 23:43 | |
| re: Parmos | |
curly you judas!!!!! | |
| MsCurly Posted on 14/8 23:44 | |
| re: Parmos | |
Sorry.  We should have a nice daytime thread sometime soon though, to swap our best veggie recipes. I love getting new ideas. We will be shot down in flames by the red blooded, testosterone-fuelled carnivores mind......but I can take the heat if you can handle the tabasco. | |
| DrBuck Posted on 14/8 23:44 | |
| re: Parmos | |
It's the way to a mans heart don't you know? | |
| MsCurly Posted on 14/8 23:46 | |
| re: Parmos | |
Mat...I'm sorry. Don't let my choice of gastronomic lifestyle fool you into thinking I would forsake any fruits of the manly loin though. I'm still the deviant I always was. 
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| MsCurly Posted on 14/8 23:50 | |
| re: Parmos | |
DrBuck, I've alway had this theory that if you want to be a veggie, then you better learn to like salad or learn to cook. I think that a lot of veggie dishes are so much more tasty than meat dishes because more thought has gone into them, you simply have to make them tasty. My ex wasn't a veggie, but he loved my cooking. He would have the odd take away with chicken in, but apart from that he didn't miss meat at all. He'd never had it so bloody good!
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| DrBuck Posted on 14/8 23:54 | |
| re: Parmos | |
I agree. Also, usually when you go to a restaurant and order one of the veggie meals you get loads of the stuff, which causes many envious looks from those with a chicken leg and a few chips on their plates. | |
