I am not a huge fan of Chicken Parms, I'd rather have a roast dinner or coq au Vin or battered scallops & fish, but I might make a one-off exception if I saw that ! That looks HECTIC ❗️
Anyone mention that the bermi used to be a skin head pub back in the day? I always remember steering clear of it when I moved to Melbourne in early 2000's the Napier is decent though.
I’ve been to the Birmingham and had their Parma and it has got nothing on Amstel club in Cranbourne. Surely someone in the comments has tried one there, I could eat them every night.
I don't like a thick parma. That's a sign of poor technique, and maybe even the wrong piece of chicken, in my opinion. I am surprised a chef recommended it... no actually, when I think about it, I'm not surprised. Just because you're a chef, doesn't mean you know everything, or have good taste. Chef's can single handedly send a pub down, no one can argue that.
@@LocalEaters that's fine, not holding it against you. I only just subscribed after seeing your banh mi vid out in Springvale. I am so serious, I might just venture out there... via public transport from Kinglake! No joke. I better get two, what a Bargain. Now, I could be way off, however let's think about what is traditional in Melbourne for a chicken parma. And I'm not getting hung up on the Aussie thing here, for now. The chicken should resemble a schnitzel. That is, a tender, juicy, crumbed piece of chicken that is of even thickness and consistent texture. I have noticed over recent years that pubs are dishing up breast meat that is often dry and tough (it's tricky if not impossible to cook it evenly) in a lazy attempt at a parma. The chicken must be as cheap as you can get too, and I hate to tell you, the old adage of less is more definitely applies here. More work on the making of the crumbed piece of chicken is everything though. But ay, what would I know, not a chef here 🙄
This look so dang delicious.
You must try it!
I am not a huge fan of Chicken Parms, I'd rather have a roast dinner or coq au Vin or battered scallops & fish, but I might make a one-off exception if I saw that ! That looks HECTIC ❗️
Yeah this one is amazing! Especially with the egg. The chicken is moist as well.
That's a thick boy parma, with the egg though is just yum yum!
Gotta see it in real life to do the thickness justice!
That's what she said!@@LocalEaters
😂😂😂
Anyone mention that the bermi used to be a skin head pub back in the day? I always remember steering clear of it when I moved to Melbourne in early 2000's the Napier is decent though.
That's an interesting history. I probably wouldn't be welcomed there back in the day 😅
I’ve been to the Birmingham and had their Parma and it has got nothing on Amstel club in Cranbourne. Surely someone in the comments has tried one there, I could eat them every night.
Ooo will have to try that one day! That would be a true local eat!
Mrs Palmers was always my favourite. Destroyed by Dan!!!! Bastard!!
Just searched it up.. shame that it's closed. Looks good 😊
No way. Really? I ate there half a dozen times (close to work) I thought they were pretty average albeit enormous.
No it wasn’t!
HAHAHA WHEN I MAKE A PARMA AT HOME IT FALLS OF EVERY SIDE OF A LARGE PLATE, THATS A BABY PARMA TO ME AND I CAN MAKE IT AT HALF THE PRICE :)
😂😂😂
Next episode of local eats - falls off the side Parma
At your place
Queensland has the shitters Palmers, them Clive ones suck.
Parmi!
Prefer schnitzel every time
Where do you recommend for a good one?
Massive chicken breast is not a good thing. No thanks
I personally loved it. It was juicy on the inside and very substantial.
I don't like a thick parma. That's a sign of poor technique, and maybe even the wrong piece of chicken, in my opinion. I am surprised a chef recommended it... no actually, when I think about it, I'm not surprised. Just because you're a chef, doesn't mean you know everything, or have good taste. Chef's can single handedly send a pub down, no one can argue that.
i agree with the thickness comment ... a bit too thick for a parma
Well you can skip this one then
I went here for the thickness
@@LocalEaters that's fine, not holding it against you. I only just subscribed after seeing your banh mi vid out in Springvale. I am so serious, I might just venture out there... via public transport from Kinglake! No joke. I better get two, what a Bargain.
Now, I could be way off, however let's think about what is traditional in Melbourne for a chicken parma. And I'm not getting hung up on the Aussie thing here, for now. The chicken should resemble a schnitzel. That is, a tender, juicy, crumbed piece of chicken that is of even thickness and consistent texture. I have noticed over recent years that pubs are dishing up breast meat that is often dry and tough (it's tricky if not impossible to cook it evenly) in a lazy attempt at a parma. The chicken must be as cheap as you can get too, and I hate to tell you, the old adage of less is more definitely applies here. More work on the making of the crumbed piece of chicken is everything though. But ay, what would I know, not a chef here 🙄
If you're going all that way you'll have to get both banh mi, won't be disappointed 👍
chicken and eggs do not go together !!!
The eggs come from a chicken
@@LocalEaters thats why they don't go together ! also i dont care what google says, smith street is collingwood :) bonapetit
😂😂 can you recommend me a good Parma?
@@LocalEaters the great northern do pretty decent meals, hard to fuck up a parma, nice outdoor area for sports aswell.
Thankyou 🙏
I’ve had better parmas in Vietnam 🇻🇳
I'm very happy for you 😁