As a resident of Teesside i can endorse the changes made by sam to the Parmo, here we get them with many different toppings, and have ones that are double stacked with donor meat in-between them too. think of them as the pizza base. go wild and creative. (the OG parmo was made with pork fillet and is in my opinion the best version but due to religious issues of the take away owners its rare to find that version now and will only find the chicken variant.) but thanks for doing this Sam, made my day.
I am now coming to Teeside cause of this post! (of course I will have to wait till all of the craziness subsides but, this has now been added to the bucket list!) (fair waring)
And let us not forget the infamous and soon to be back Festive Parmo, complete with stuffing balls and pigs in blankets!!! (Before anyone asks, no - I genuinely kid you not...)
They Caged Non George pub and grill in Stockton on tees. They also offer free meals if you weigh over 25 stone, and if you die eating one of their challenge meals, they’ll pay for your headstone. No joke!
Being a native of Teesside, aside from the egg on top this is great work you've done looks delicious and I'll definitely try your additions like the bacon, spices & parma cheese. But it's always served with a garlic sauce and chips (fries) with salad.
Sam, you're the man! I wish I could come out there and just shake your hand.... you have kept me both entertained and well fed this entire pandemic! Cheers!
Parmo is said to have been created by Nicos Harris, a chef with the United States Army in World War II. He was wounded in France, but was brought to the United Kingdom to be treated in a British hospital. Eventually, he moved to Middlesbrough and opened a restaurant, The American Grill, on Linthorpe Road, where he created parmo in 1958. His son-in-law, Caramello, still lived in Teesside as of 2014, continuing the family tradition
@@ericbartha6313depends if you judge the origin of something by the person who made it or where it was originally developed. He was a Greek American but its origin is NE England. I think calling it an American dish is clutching at straws to say the least!
@@davesharp4073 fellow teessider he could have also gone with the hot shot paramo. I agree about the egg there's no way that would survive a pizza box.
I've been watching Sam for like 20 years now? Jeezus. He helped me as a young adult navigate the refrigerator with humor and a touch of pizzazz and I'll always love him for it. He will always be my number one cooking guy. So glad he's doing so well for himself, he and his family absolutely deserve it. Much love.
The speed he breaded the chicken really changed me. Letting the bread crumbs soak in a little before you coat the other side makes so much sense. Game changer!
Your show and these recipes have changed mine and my wife's life. We try to make at least one recipe of yours every week. We've gone thru about 3/4 of your chicken play list.
Sam I just want to say thank you for presenting all these amazing dishes. You inspired me to start cooking again . I’ve made a few of your recipes so far and turned out amazing. I didn’t happen to see a direct link to your website for the recipe on this one.
Oh my god, the video came up and I screamed haha. This is my hometown dish 😂, I live in London but originally from Teesside! This is amazing! Thank you Sam!
Is anybody else mad that he didn't wipe his face with the side of a kitchen roll? We have certain expectations after years of subscription Sam... Please do it right. Love u guys.
Im from middlesbrough and i never thought id see you do a parmo, you did a good job sam, i know a few people who wouldnt like that egg im not one of them thankfully, loved this episode.
I live in Hartlepool, part of Teesside and have sampled many a parmo in my life! Whilst your's is not traditional it looks delicious and I applaud all your adaptions (recipes should never be seen as sacred but always as a jumping off point for experimentation and adaption!) So, whilst your accents are appalling, more Bow Bells than Middlesbrough town hall! Your imagining of a Parmo is wonderful!Love and best wishes to you, Max and Chance from the North East of England!
The best is pierogi z mięsem not with potatoes and cheese. Man my gma made them so good that Id ask for a full container of them that I could take home after I visited. Honestly, all polish cuisine is the best.
OMG!!!!! The Parmo was excellent and I now have a new favorite! I used your recipe Sam. I'll be making this for my kids and grandkids. I have no doubt that The Parmo will go over well! Thank you for the recipe.
Sam: “ who said béchamel sauce can’t have garlic???” Some French chef: “the guys of French cuisine who invented the damn thing!!!” (Very angrily and with a french accent) 😂😂😂 Man, I love how you make this point every time (COOK THE WAY YOU LIKE TO COOK)... Great dish as usual!!!
I remember seeing either Gordon Ramsay or Anthony Bourdain say authenticity is overrated. I tend to agree. I think its important to keep traditions, but also not freak out if people want to deviate at times.
This is a great attempt. As a Teessider myself, I’ve had all kinds of variations. It’s common practice to add pizza style toppings. I do prefer the thick style chicken too. The only criticism of it is that we usually use a lot more cheese and bechemel and garlic mayo instead of the egg. I have to say though, that the accent Sam does is hilariously off. It’s the equivalent of doing a New York accent in LA. We’re more Davos Seaworth (the Onion Knight) from Game of Thrones than that random London one.
LiquidPixel I had the best one I’ve had in years at the Tipsy Cow the other day. If you want one delivered, go for Park Plaice or Golden Fry on Just Eat but don’t order the large size unless you’re sharing with a couple of people.
As a southern American (Tennessee!), accent and all, I would love to see you make some southern dishes. Biscuits and gravy? (White gravy, sausage gravy.) Country fried steak? Cmon, we're notorious for making everything fattening,.so imagine what you could do! Enjoy! 😀
I knew soon I saw your comment you where lien cause not All the uk know what’s a parmo is … it’s a Teesside delicacy so ever fancy trading your ranch for 2 up 2 down town house please look me up
Its the worst especially when people try and do the Geordie accent im from Newcastle and i hate people trying it beacuse there say way aye and that's it 😂
He's been to the UK once you should send down the toon army to meet him next time he arrives. He won't know what's hit him, he certainly won't understand a word you lot are saying to him :-)
Every diner has a 'garbage' dish. Where I worked it was the 'garbage omelette'. Heard of garbage burgers and steaks, garbage fries or hash browns, garbage potatoes. Never heard of a 'garbage pizza', but that would work, too.
Iv only heard of this from my wife shes from that area and says the walls to that place is full of license plates . just thought id share.. but id like to see him do the garbage plate.👍
Just so you guys know, Australia is the World's capital for the Chicken Parm as you guys call it. You can go to any bar in Australia and the will be at least 5 different variations of this dish. Love your work guys, best cooking show on RUclips 👍👍👍
Dude your doing an awesome job. Im from north Georgia and I watch your video's religiously. Cooking your recipes is a joy. Your funny n talented...thank u very much.
Can't wait to see this video Sam. Thank you for being one of my best motivation to make my content better. Wish you all the best and God bless you guys.
"We never have leftover steak"... Well in my case, everytime I fire up the barbecue, I intentionally cook extra everything: extra steak, extra chorizo, extra chicken, even roasted veggies. The flavours you get from the fire are the secret for so many quick recipes during the hectic weekdays.
I do the exact samr thing, as I live alone... so if I'm going to go through all the work of bbqing or baking or making something I'm going to have leftovers for scpl days.. I mean it it only common sence.. Merry Christmas
My man… you’ve inspired a healthy new year!!! This ain’t too healthy but if I make 1 Brest for 4 adults at the firehouse with some small portion & healthy sides… we got some wow factor!!!! Love this and love your show!!!
Ok it wasnt “traditional” but from an Englishman i can honestly say you done a great job! It looked stunning. But as a cockney english man using that accent for north east was totally wrong haha 😂 Your twist on this dish was great, i might even try it. Keep up the great videos
I was just commenting to my wife about this. It's like he added half the bottle. I've seen everyone do this type of thing, even Gordon Ramsey, "I'll just add a touch of white wine vinegar" (proceeds to pour half the bottle). Made me LOL.
My dad instilled a great love of cooking in me. I feel sorry for people who hate cooking because half of their paychecks go toward fast food restaurants. Thanks for this recipe!
Man i love cooking too but i'd be lyin to you if i said i didn't get some fast food every now and again. In-n-Out burger, here in Cali... For the money... Nothing better you can get.
I was one of those people a few years ago. I came up in a family who couldn't cook, so I taught myself watching these yt videos. I used to be terrified of the kitchen
Tried this dish a couple nights ago, I gotta tell you it was fantastic!! Quick and easy too- Love it! First time making anything like chicken parm, will definitely be making it more often, with a side of roasted garlic mashed potatoes-yum, yum, yum. Hail to a fellow canuck!
I live in Teesside, it's a lovely meal served pretty much everywhere here. A popular variation is the hotshot parmo, add in some chopped jalapeño into your béchamel sauce, and also goes nice with a few slices of pepperoni on top.
"Healthy? I dunno, probably not..." Can be said for every dish Sam makes... but hey, that's why they are all THE BEST and anyways, that's what Lipitor is for :-)
Sam, I’m a fan from Boston Ma. Soon as I watched you make the Parmo, I knew it something I had to have. I made it for myself and two friends last night. It was sic!!!! The Parmo is going into my rotation!! Thanks Ma Man! Paul
Rudy’s BBQ and Country Store makes the most amazing smoked potato. It’s loaded with brisket, onion, butter, cheese, sauce, etc and is just perfect. Make a Sam version, please!
Sam the cooking guy always features the Gardener Orchestra playing in the background, or the neighbors dog. Wouldn't be a STCG vid without them. And another delicious looking dish.
Next dish to make... Your take on the best Filipino fare: Lechon kawali Pork Adobo Beef Machado Banana-Q Turon Pork and chicken BBQ skewers And... Filipino breakfasts like tapsilog and tocilog!!! Who’s with me!?!?!?!?!?!?!?!?!!??!
My ex boyfriend was from Stockton, he assured me parmos were their equivalent of a kebab; what you order from the takeaway when you're drunk to try and line your stomach.
Grumpy Cat *it’s like a messy plate of.... I mean to me the best way to describe it is like a plate you’d make at a barbecue. It’s usually two hotdogs, or two burgers, potato salad or Mac salad, and chili. There’s a bunch of different ways they’re made, but I’m pretty sure that’s the OG*
Sam!! The Rochester, NY garbage plate sounds... gross at first. It is in fact a late night bar food miracle. Nick Tahoe's diner created it years ago. All Rochester diners serve it, but the name is copyrighted. As a result you find it called turbo plate, trash plate, etc. You find a few variations but my favorite was 1/2 potato tots, 1/2 cool creamy mac salad, 2 cheeseburger patties sitting on top, covered in diced raw onions, ketchup, mustard and a magical chunky beef sauce. Nothing is better at 2am when you are tipsy and hungry. The key part is the beef sauce. It is also a regional only sauce, lil spicy lil tomato lots of flavor. You have to get the sauce recipe right for this dish or no bueno. This is a very beloved regional dish you should consider!! Love your videos.
As someone who was born in Middlesbrough, this absolutely made my day. Accent was a tad off though 😂
About 250 mile off!
I’m from Northumberland - hope he looks up a Smoggy accent - probably sounds like a foreign language!
Sounds nothing like us
Do people from Middlesbrough say a tad off.. Hello from Manchester..
@@misslanapford9169 a small percentage. Most wouldn't know what a tad meant 😂
As a resident of Teesside i can endorse the changes made by sam to the Parmo, here we get them with many different toppings, and have ones that are double stacked with donor meat in-between them too. think of them as the pizza base. go wild and creative. (the OG parmo was made with pork fillet and is in my opinion the best version but due to religious issues of the take away owners its rare to find that version now and will only find the chicken variant.) but thanks for doing this Sam, made my day.
I am now coming to Teeside cause of this post! (of course I will have to wait till all of the craziness subsides but, this has now been added to the bucket list!) (fair waring)
And let us not forget the infamous and soon to be back Festive Parmo, complete with stuffing balls and pigs in blankets!!! (Before anyone asks, no - I genuinely kid you not...)
@They Caged Non search mamma Mia Skelton in Cleveland. Look for the double decker parmo. It's on just eat
@They Caged Non yeah that defo would be the ghetto way for sure..
They Caged Non George pub and grill in Stockton on tees. They also offer free meals if you weigh over 25 stone, and if you die eating one of their challenge meals, they’ll pay for your headstone. No joke!
As a proud Teessider I have to say well done sir. I am having bacon in my breadcrumbs from now on. Oh, and we're not Cockneys. Just so you know. UTB!
It hurts me when Americans think we're all just London
Haha I'm not the only one here from boro.
UTB!
Me too utb
UTB
Being a native of Teesside, aside from the egg on top this is great work you've done looks delicious and I'll definitely try your additions like the bacon, spices & parma cheese. But it's always served with a garlic sauce and chips (fries) with salad.
Sounds AMAZING, and yeah I didn't like the egg. Think I like the original version better!! 😋😋
I don’t usually put eggs on chicken. Makes me feel like a multi-generational serial killer.
Couldn’t have said it better
Make a breaded pork tenderloin, a Hoosier state delicacy.
This is crazy, how am I watching Sam cooking a Parmo 😂. Hi from the North East UK 🇬🇧
Couldnt believe it either like XD
I’ve never heard of it. It must exist down south? We have no delicacy’s to be fair lol would you say it’s a deconstructed Kiev lol
UTB
UTFB lad !!
Shaun Edney hardly even exists in Sunderland a Newcastle and they’re only like 50 miles away
"OK, I'll do a Teesside Parmo!" He says in a Cockney accent! Funniest thing I've seen all week! :D
Reminds me of that old advert with the American accent "Middlesbro' red and White Sox" haha
Cracked me up too.... proper Dick Van Dyke.... love ya Sam!
Verry funny..,great Food..🍺..cheers...
Like most Americans doesn't understand that there's more than one accent
Thank you for commenting this first
Sam, you're the man! I wish I could come out there and just shake your hand.... you have kept me both entertained and well fed this entire pandemic! Cheers!
Parmo is said to have been created by Nicos Harris, a chef with the United States Army in World War II. He was wounded in France, but was brought to the United Kingdom to be treated in a British hospital. Eventually, he moved to Middlesbrough and opened a restaurant, The American Grill, on Linthorpe Road, where he created parmo in 1958. His son-in-law, Caramello, still lived in Teesside as of 2014, continuing the family tradition
Copy and pasted from Wikipedia.
@@samhirst2830 So? Useful information!
I think this makes it an American dish though! :)
Correction. A United Statesman dish. An American is anyone from North, Central, or South America :)@@ericbartha6313
@@ericbartha6313 The soldier fell in love with a Teessider, its our dish :)
@@ericbartha6313depends if you judge the origin of something by the person who made it or where it was originally developed. He was a Greek American but its origin is NE England. I think calling it an American dish is clutching at straws to say the least!
A Canadian Jew, cooking a UK dish, in southern California USA. Love it.
And with bacon 🥓
Cooking a Boro dish
And then there is the key to diversity. Food and Music!
PS at least he is an a fairly conservative city of San Diego too thanksGOD
Lol you love to see it
“I fear it will rip... being beaten dry.”
Ahh yes. Every boy learned this at a young age
😂😂😂😂😂😂😂😂😂😂😂
😂😂😂😂😂😂😂😂😂 happens to the best of us!! Some still havent got the gist 😂😂😂
😂😂😂
5:12 I laughed so hard at this
thats what she said
As a Brit I publicly endorse the use of Bacon at all times, every time and without question.
Agreed
At my grandma's funeral?
@@tylerstrong9985 especially your grandmas funeral
From a Teessider that was going so well untill the Egg
@@davesharp4073 fellow teessider he could have also gone with the hot shot paramo. I agree about the egg there's no way that would survive a pizza box.
As a southern American, I LOVE your show! I’ve never second questioned you, your commentary, or your methods… I hope I’m a top tear fan!!!! 😊
I've been watching Sam for like 20 years now? Jeezus. He helped me as a young adult navigate the refrigerator with humor and a touch of pizzazz and I'll always love him for it. He will always be my number one cooking guy. So glad he's doing so well for himself, he and his family absolutely deserve it. Much love.
As somebody who grew up in Teesside, this makes me incredibly happy.
Good day Mr bell.......
It's been too long.
Up the boro
What would you eat it with ? Looks like it goes with mash potatoes
I’m from Teesside and have tried Parmo’s from all over the area. Looks really good Sam! Wish I was there to try it. 😋
Very glad to see the Teeside locals approve 🙏🏻
His accent was just abit off 🤣
@@lbell02yup, too much Cockney wannabe with a bit of brumy mixed in, it was confusing, and his cockney had no rhyming in it either.
The speed he breaded the chicken really changed me. Letting the bread crumbs soak in a little before you coat the other side makes so much sense. Game changer!
NO WAY!!! I’m from Stockton (Teesside) - never thought I’d see the day. Been watching you for years 🙉🙉
Your show and these recipes have changed mine and my wife's life. We try to make at least one recipe of yours every week. We've gone thru about 3/4 of your chicken play list.
What is you guys favorite go to recipe?
It's like chicken parm and chicken fired steak had a gorgeous baby! 🤗
Except chicken fried steak is beef. Think about it Fried Chicken technique steak
It is simply a Chicken Schnitzel.
Adam Brown shitzel
Sam I just want to say thank you for presenting all these amazing dishes. You inspired me to start cooking again . I’ve made a few of your recipes so far and turned out amazing. I didn’t happen to see a direct link to your website for the recipe on this one.
"I fear it will rip when beaten dry"
Max was sleeping on this comment.. how did you not capitalize on this moment. I'm triggered
This needs to be a new t-shirt :-D
I was waiting!!!
And ..... whack away .... lmao
It’s his dad..
Too busy focusing on Sam's tiny bowls.
Looks like it should come standard with a 2hr nap at the end.
Looks delish!
Oh my god, the video came up and I screamed haha. This is my hometown dish 😂, I live in London but originally from Teesside! This is amazing! Thank you Sam!
UTB nowt better than a parmo after a night out
Absolutely UTB, no matter where I am in the world Middlesbrough will always be home!
Am I the only one that heard angels singing?? I made this last night. I think I'm in love!!
Is anybody else mad that he didn't wipe his face with the side of a kitchen roll? We have certain expectations after years of subscription Sam... Please do it right. Love u guys.
Bloody Right!
HAHAHA!
looked like a tshirt today that he wiped his face with
A whole roll of toilet paper won’t stick to the forehead when it’s hot AF.
Lmao, nice catch.
Im from middlesbrough and i never thought id see you do a parmo, you did a good job sam, i know a few people who wouldnt like that egg im not one of them thankfully, loved this episode.
I was outraged at first, not gonna lie. It obviously complements the flavours, though, now I think about it.
aj863 Think of it as one of the ingredients of garlic mayo 😂
Absolutely glued to your channel every day. I'm running out of episodes.
That bech sauce is all wrong
Phil Heslop it’s a little bit runny and has garlic and parsley in it, not really that wrong is it
To how we have it its completely different, may taste good tho who knows
Phil Heslop well I’ve worked in multiple kitchens across Teesside so please enlighten me
Well u should no its a lot thicker and not runny like that then
Thanks!
As a person from middlesbough where the parmo comes from, i think that looks good!
I know now what you did with the money your mum gave you. it went for girls and dinner out, cause it sure didn't go to singing lessons. HA
@@midimancb1 what are you on about?
OH MY GOD YES! The Parmo was soooo good when I was in the UK. Didn't expect Sam to make this.
I watch for the recipe and stay for the enthusiasm Sam you are a classic
You people have got like the Best Show on RUclips!! Seriously, very enjoyable and I enjoy that the family is involved.
Northerners everywhere are spitting out their tea at that accent
He definitely thinks teesside is posher than it is 😂
Even I as an American spat out my Monster, "How Racist was that??"
Erik Maxedon doing an impression is not racist, especially if they are the same race haha.
I think you mean gravy, not tea 😂
@@darkndeed6311 not racism, but bigotry
I live in Hartlepool, part of Teesside and have sampled many a parmo in my life! Whilst your's is not traditional it looks delicious and I applaud all your adaptions (recipes should never be seen as sacred but always as a jumping off point for experimentation and adaption!) So, whilst your accents are appalling, more Bow Bells than Middlesbrough town hall! Your imagining of a Parmo is wonderful!Love and best wishes to you, Max and Chance from the North East of England!
Polish "Russian" pierogi: dumplings filled with potatoes, cottage cheese and onion, with bacon bits sprinkled on top
You forgot about the dill my Polish brother
i have a pierogi shop around the corner from my place. damn those things are good...
The best is pierogi z mięsem not with potatoes and cheese. Man my gma made them so good that Id ask for a full container of them that I could take home after I visited. Honestly, all polish cuisine is the best.
my grandma used to always make that RIP😔
@@ZakkiyiusArt Grandma's pierogies are always the best in the world
OMG!!!!! The Parmo was excellent and I now have a new favorite! I used your recipe Sam. I'll be making this for my kids and grandkids. I have no doubt that The Parmo will go over well! Thank you for the recipe.
Sam: “ who said béchamel sauce can’t have garlic???”
Some French chef: “the guys of French cuisine who invented the damn thing!!!” (Very angrily and with a french accent)
😂😂😂
Man, I love how you make this point every time (COOK THE WAY YOU LIKE TO COOK)... Great dish as usual!!!
I remember seeing either Gordon Ramsay or Anthony Bourdain say authenticity is overrated. I tend to agree. I think its important to keep traditions, but also not freak out if people want to deviate at times.
Sir- your accent is a war crime. However you honour us with your impressive parmo. I do approve of the egg on top too.
🤣😂🤣
I couldn't agree more 😂
Lmao I was so confused until I heard it 🤣
Wait so y’all don’t all sound the same is it just London brits that have that accent
Zezoo 210 no one in Britain has that accent. No one.
This is a great attempt. As a Teessider myself, I’ve had all kinds of variations. It’s common practice to add pizza style toppings. I do prefer the thick style chicken too. The only criticism of it is that we usually use a lot more cheese and bechemel and garlic mayo instead of the egg.
I have to say though, that the accent Sam does is hilariously off. It’s the equivalent of doing a New York accent in LA. We’re more Davos Seaworth (the Onion Knight) from Game of Thrones than that random London one.
Too be fair the teesside accent is a bit indistinguishable. Not geordie not quite Yorkshire.
Toon-toon😁
Geordies won’t take to kind to the cockney accent 😂
I'm living here for university. you got any recommendations for places that actually make decent parmo?
LiquidPixel I had the best one I’ve had in years at the Tipsy Cow the other day. If you want one delivered, go for Park Plaice or Golden Fry on Just Eat but don’t order the large size unless you’re sharing with a couple of people.
@@LiquidPixel__ Tomahawk
As a southern American (Tennessee!), accent and all, I would love to see you make some southern dishes. Biscuits and gravy? (White gravy, sausage gravy.) Country fried steak? Cmon, we're notorious for making everything fattening,.so imagine what you could do! Enjoy! 😀
I mean he basically just did lol
I'm from England I & we approve this Parmo👍....... Nah I'm lying I'm from Texas and just hungry 😔
I knew soon I saw your comment you where lien cause not All the uk know what’s a parmo is … it’s a Teesside delicacy so ever fancy trading your ranch for 2 up 2 down town house please look me up
Sam always adds a touch of GENIUS to every dish! The egg of top, meh, the blighter was already perfect.
I'm not from Canada, but Poutine. like over the top poutine. lets see that.
I approve of this message ... a lot.
I live in south western Ontario, I also approve 👍 lol
I’m Canadian and agree to do poutine
I’m in Calgary and I approve of this message more than Trudeau approves of using tax money for vacation 😂
Halifax donair boys! One of the greatest foods ever invented
That northern authentic teesside parmo is unrivalled. Noone can test it n I'm from Brum
Sam’s neighbors must have a perfect yard
They better
Matty Jay if they r gonna do that much lawn work, then they better
I agree. Everytime he's filming they're doing yard work.
He lives next to Hank Hill
His place is literally next door to his restaurant
Which is kinda convenient
"Now we're talking!" ...about heart failure.
Honestly, though, I never thought about putting bacon bits in the breadcrumbs.
Brilliant!
Sat watching this in the mighty Redcar and feeling proud you've recreated our parmo on your channel!
North East accent needs a little work though 😉
This was the meal that HOOKED ME! It also is now one of my families favorite meals! Thanks Sam! Looking forward to bumping into you again one day!
Doing a cockney accent to represent someone from the North East, is like doing a New York accent for someone from Alabama
Its the worst especially when people try and do the Geordie accent im from Newcastle and i hate people trying it beacuse there say way aye and that's it 😂
@@BlairBoys99 I'm from thetford
He's been to the UK once you should send down the toon army to meet him next time he arrives. He won't know what's hit him, he certainly won't understand a word you lot are saying to him :-)
But did you give em a thumbs down tho?
@@tanielap624 no still a good vid
Rochester, ny has a dish called the “garbage plate” There’s multiple parts you could update and make amazing. Try it out!
this. yes.
Every diner has a 'garbage' dish. Where I worked it was the 'garbage omelette'. Heard of garbage burgers and steaks, garbage fries or hash browns, garbage potatoes. Never heard of a 'garbage pizza', but that would work, too.
@@willcool713 not for me 🙄
@@willcool713 The garbage plate has a very specific meat hot sauce that originates in WNY. This isn't your basic diner "garbage" anything.
Iv only heard of this from my wife shes from that area and says the walls to that place is full of license plates . just thought id share.. but id like to see him do the garbage plate.👍
When he went for the whisk 😂😂😂 “don’t stop”
And the Max subtitle "He forgets about 15 THINGS a shoot" LOLs. Add forgetting to put parmesan cheese into the Béchamel sauce to the list :)
Ha ha so true
Jesus Daisy... your smile😍
Damn girl u fine
The way he ran to go get the whisk🤣🤣😂😂that was classic🤣🤣🤣
Just so you guys know, Australia is the World's capital for the Chicken Parm as you guys call it. You can go to any bar in Australia and the will be at least 5 different variations of this dish. Love your work guys, best cooking show on RUclips 👍👍👍
triggered me that cockney accent for the northeast 😂 it’s like doing a Texas accent for New York
I get that Maxie is on a health kick, but I miss when you "feed the boys" makes it seem so much more wholesome and real to hear their reactions.
"I fear it'll rip, being beaten dry." Thats what he said
😂😂😂😂😂 your went over everyone’s head. I will never attempt to beat it while dry. I promise 😂
@@Mopar_illmatic LOL dirty minds think alike. I picked up on it as soon as he said it.
Probably has something to do with his tiny balls.
Yikes that made me uncomfortable to read
I didn't think of it in a dirty way until you pointed it out😂😂
Dude your doing an awesome job. Im from north Georgia and I watch your video's religiously.
Cooking your recipes is a joy. Your funny n talented...thank u very much.
Looking for a special for my restaurant in Vietnam for this weekend. A lot of my friends here are Brits. You've sold me on the parmo.
Can't wait to see this video Sam. Thank you for being one of my best motivation to make my content better. Wish you all the best and God bless you guys.
Wish you a bright future and good luck with your channel Ro Kitchen because you work a lot and you deserve it.
@@poku2186 thank you so much. It means a lot to me
"We never have leftover steak"...
Well in my case, everytime I fire up the barbecue, I intentionally cook extra everything: extra steak, extra chorizo, extra chicken, even roasted veggies. The flavours you get from the fire are the secret for so many quick recipes during the hectic weekdays.
I do the exact samr thing, as I live alone... so if I'm going to go through all the work of bbqing or baking or making something I'm going to have leftovers for scpl days.. I mean it it only common sence.. Merry Christmas
My man… you’ve inspired a healthy new year!!! This ain’t too healthy but if I make 1 Brest for 4 adults at the firehouse with some small portion & healthy sides… we got some wow factor!!!! Love this and love your show!!!
The northerners are not gonna be happy about the East London accent when imitating them 😆
Agreed, I'm from Manchester and they think all us Brits sound the same, if only he knew what Geordies sounded like haha he'd be in shock
@@mikeburtyboy yeah they barely talk any resemblance of English
If Sam keeps that up, the northerners are gonna introduce him to Stanley :)
Oi! You slag in a veeeeennnah!!!!
Let’s gota work!
mikeburtyboy teesside isn’t geordie were smoggies mate sound nothing alike
Stop stressing over the "official" version; your version makes me hungry and that's all that matters lol. Great vid as always man 🙏🏿🤙🏿
Am i the only one disappointed when Sam doesn’t wipe his mouth with a whole roll of paper towels 😂
Yeah. I was disappointed when he used, instead, that rag from 'is garage. ;-)
Trying my first weekend fast, and still watched this. Will try. Thanks for all your teams hardwork. Will come back.
LMAO im from Middlesbrough, this thing is AMAZING after getting drunk
Up the boro
Yessssss same
cant beat a parmo fookin awsome with a tub of garlic
I'm from Stockton haha
Up the fuckin boro
One my favorite deep-frying dishes is Tonkatsu-Panko breaded tenderized pork cutlet
Ok it wasnt “traditional” but from an Englishman i can honestly say you done a great job! It looked stunning. But as a cockney english man using that accent for north east was totally wrong haha 😂 Your twist on this dish was great, i might even try it. Keep up the great videos
You could have had a nice drizzle of marinara sauce on that where you let the drizzle go onto the plate with nice artistic drops
The random British quips are the best part of this one. "Oi, give us a kiss, love!" Lol.
"we'll add a touch more milk" - proceeds to add the same amount as all previous additions combined.
I was just commenting to my wife about this. It's like he added half the bottle. I've seen everyone do this type of thing, even Gordon Ramsey, "I'll just add a touch of white wine vinegar" (proceeds to pour half the bottle). Made me LOL.
It reminded me of the "add just a shot of vodka" meme from that one woman on food network
Crying with laughter at your Smoggy accent, absolutely mint!!
It was pretty funny 😄
I’d love to hear him give a proper Teesside accent a crack, I don’t want to hear that cockney shite
Jack Lindsay yanks dont know what a northern accent is
My mouth wont stop watering. This looks unbelievable.
My dad instilled a great love of cooking in me. I feel sorry for people who hate cooking because half of their paychecks go toward fast food restaurants. Thanks for this recipe!
Man i love cooking too but i'd be lyin to you if i said i didn't get some fast food every now and again. In-n-Out burger, here in Cali... For the money... Nothing better you can get.
@@jvogler_art4708
I eat fast food too, but I'm talking about those people who eat fast food for breakfast, lunch, dinner and supper.
I was one of those people a few years ago. I came up in a family who couldn't cook, so I taught myself watching these yt videos. I used to be terrified of the kitchen
Here in St. Louis Missouri we have a dish called toasted Ravioli. I’d love to see you make that from scratch. I think you do a fantastic job.
Yes
Best Parmo I’ve ever seen out side of Teesside 👌
I can't believe I forgot to like this video. I've made this recipe like 4 or 5 times already and always come back to the video when I make it.
Tried this dish a couple nights ago, I gotta tell you it was fantastic!! Quick and easy too- Love it!
First time making anything like chicken parm, will definitely be making it more often, with a side of roasted garlic mashed potatoes-yum, yum, yum.
Hail to a fellow canuck!
I live in Teesside, it's a lovely meal served pretty much everywhere here.
A popular variation is the hotshot parmo, add in some chopped jalapeño into your béchamel sauce, and also goes nice with a few slices of pepperoni on top.
"Healthy? I dunno, probably not..." Can be said for every dish Sam makes... but hey, that's why they are all THE BEST and anyways, that's what Lipitor is for :-)
This looks incredible! Definitely going to make this at home.
Sam, I’m a fan from Boston Ma. Soon as I watched you make the Parmo, I knew it something I had to have. I made it for myself and two friends last night.
It was sic!!!!
The Parmo is going into my rotation!!
Thanks Ma Man!
Paul
Rudy’s BBQ and Country Store makes the most amazing smoked potato. It’s loaded with brisket, onion, butter, cheese, sauce, etc and is just perfect. Make a Sam version, please!
There are some very angry Teesiders after hearing that accent.
Bangin' Parmo though.
lol most assured on that one, at least he didnt call teesiders geordies lol
to be fair though, I don't expect americans to know where teesside is, or know about parmos.
Yep, I'm one of them!!! Dont go rogue on a already legendary dish, until you have made it the original way first. 👌🏼👌🏼
Dick van Dyke is alive and well...
Damn this made me so hungry!! Looks amazing.
Hearty Ideas:
- Shepherds pie
- Ham and bean soup with cornbread
I think he did do Shepard/cottage pie
@@scottb_02 oh you're right haha.. I even remember watching it.
Sam the cooking guy always features the Gardener Orchestra playing in the background, or the neighbors dog. Wouldn't be a STCG vid without them. And another delicious looking dish.
I've always liked chicken parmesan. I can scarcely imagine how good it'd be with a béchamel instead of the tomato sauce.
Idk I think I rather take tomato n basil over butter milk n parsley
A good bèchamel is key well worth trying
Bechamel sauce isn't better than tomato sauce...
At that point it's just chicken fried chicken with cheese
@@Hostilegeese Agreed... Bechamel is even worse. Plus the Brits put mayo on everything.🤢
"If you cook 1 steak, make 2"
You fool... now i just have double the amount of steak to eat in 1 sitting.
🤣🤣🤣🤣😂😂😂😂🤡🤡🤡🤡
Imagine northerners talked proper like that lol.
He did sound very southern-er lol
properly*
@@tinabouher2065 0
Im borderline offended by the ignorance 🤣
Trust me, they do!
I watch a TON of cooking and nothing makes my mouth really water but THIS. Man I wanted to eat that so bad. Lol great show.
"Dont beat your meat dry"
Sam the cooking guy
It's gonna rip being beaten dry 🤣🤣🤣 I'm WEAK as hell
My mind went right to the gutter on that comment he made but the chicken looks amazing.
Omg best episode ever lmao 🤣
extra important when you have small bowls
"How thick do you want it to be?"
*Joshua Weissman has entered the chat*
Thiccccccccccccccccccccccccccccccccccccc
With 37 Cs.
@@kjcorder sounds about right.
*But ya wanna know what else is juicy and creamy, delicious and thiccccccccccccccccccccccccccccccccccccc?*
Next dish to make...
Your take on the best Filipino fare:
Lechon kawali
Pork Adobo
Beef Machado
Banana-Q
Turon
Pork and chicken BBQ skewers
And...
Filipino breakfasts like tapsilog and tocilog!!!
Who’s with me!?!?!?!?!?!?!?!?!!??!
My ex boyfriend was from Stockton, he assured me parmos were their equivalent of a kebab; what you order from the takeaway when you're drunk to try and line your stomach.
Try making a garbage plate. Rochester is known for them, they don’t sound appealing but my lord they are
what is it
Damn, I bet Sam would rock that shit
Grumpy Cat *it’s like a messy plate of.... I mean to me the best way to describe it is like a plate you’d make at a barbecue. It’s usually two hotdogs, or two burgers, potato salad or Mac salad, and chili. There’s a bunch of different ways they’re made, but I’m pretty sure that’s the OG*
Sam!! The Rochester, NY garbage plate sounds... gross at first. It is in fact a late night bar food miracle. Nick Tahoe's diner created it years ago. All Rochester diners serve it, but the name is copyrighted. As a result you find it called turbo plate, trash plate, etc.
You find a few variations but my favorite was 1/2 potato tots, 1/2 cool creamy mac salad, 2 cheeseburger patties sitting on top, covered in diced raw onions, ketchup, mustard and a magical chunky beef sauce.
Nothing is better at 2am when you are tipsy and hungry. The key part is the beef sauce. It is also a regional only sauce, lil spicy lil tomato lots of flavor. You have to get the sauce recipe right for this dish or no bueno. This is a very beloved regional dish you should consider!! Love your videos.
@@dclintnelson so basically hamburger helper. got it.
I love the Weed growing in the background. Those look like some good buds forming there.
Holy heck I just noticed. Good eye.
But did you see the San Pedro?
As the Simpsons said “You can’t make friends with salad” lol
Omg I say that all the time but " you don't win friends with salad"
@@TheGoodkilo You are saying it correctly.
^Dont
Proper Naughty {sklup
Proper Naughty you see I could remember wither it was don’t or can’t
Just made this for my husband and he said it was the best thing I’ve ever cooked him! We also love your air fryer garlic bread from the munchie video
As a man from teesside I properly approve of this my god it looks good. The accent though long way off
As a fellow teessider, I also approve 👍
Going to lucianos for my tea later now.... well done boro :)
Oh dear, this is not how people from Teesside sound 😂
- a local
I was just watching this and thinking that I fear for his safety after attempting a Cockney accent to emulate the North. 😂
No offense to you local. But when I read “oh dear” I thought Winnie the Pooh
SuperMikestreet dearie me.
I came here just to say this. I cringed so hard every time that accent came out 😂.
@@SuperMikestreet No one should ever be offended by being compared to Winnie the Pooh
"give us a kiss, luv..."
sam: "and now, we kiss..."
I’m making this for my wife in a couple days . Thx for new ideas and love the channel you guys rock