Monday, 16 July 2012

An Introduction

Hi Everyone, I'm Dave and I love chicken parm. There is something about the combination of chicken, cheese, tomato sauce and ham combined with chips (and maybe salad) that just sings out to me. And that's what this blog is going to be, a celebration of the great pub/club meal from my vantage point in sunny Brisbane. I'm going to sample them all and post the results here.

Before we start though, what makes a good chicken parm? First of all, the chicken, it has to be cooked well. Slightly crispy on the outside but not too much, and inside needs to be just right, not too moist and definitely not dry. Then there is the cheese, I prefer it well cooked and browned, and covering the whole parm. The tomato sauce has to be tangy without sizable chunks of tomato and let them add to that whatever they want, ham, onions and anything else to give the parm a some zing.

As far as sides go. Chips, the more the merrier. And served under the parm, letting them absorb the heat and juices from the chicken. Salad, I won't eat much of it but I'll never ask them to take it off.

Size. A chicken parm is a mans meal. It's not supposed to be dainty or hoity toity. I want a enormous plate, with a huge piece of chicken and a mountain of chips.

This is going to be great!

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