Right, that's the Canadian contestant, now let's see how the English challenger measures up.
For the parmo you'll need pork fillet, eggs, breadcrumbs, cheese and the ability to conjure up a béchamel sauce. Here's our visual guide to how to make a parmo:
Now just stick the parmo under the grill for five minutes or so and serve – with chips, naturally:
So, what's the verdict? Well, I'd like to be able to report that the Spanish locals were willing to give these two tempting dishes a go and report back, but no sooner did we emerge from the kitchen bearing platters of goodness, than the bar immediately emptied.
Among the excuses offered for not being able to stick around to try our hearty fare was one bloke who'd forgotten it was his mother's funeral in 10 minutes, and another chap who after 40 years as a committed atheist, decided it was an opportune moment to go to Mass and be reclasped to the bosom of the Church.
It was left to we plucky Brits, then, to risk all for the advancement of culinary science. My kids rated the poutine as "nothing special", but were rather more taken with the parmo:
In fact, as Rui pointed out, there's no reason whatsoever you can't serve the poutine as a side dish to the parmo, and which case you get the best of both worlds, even if your heart probably won't thank you for it. ®
Drink, schmoke, and a kroket...
If you'd like to continue the search for the ultimate post-pub nosh may I suggest that you try a Dutch 'Kroket'. These are similar to the French 'Croquette', but instead of mashed potato they are filled with a scalding-hot mystery-meat 'sludge' that sticks to the inside of your mouth like savoury napalm. Of course if you are drunk when you eat one you usually don't notice exactly how hot they are until you sober-up the next day and the find the skin peeling-off the roof of your mouth... :)
More info, and a recipe for krokets here:
Re: The Poutine was made wrong
"Some of the most unadventurous people"? They have their list of approved recipes, and if it ain't on the list, it's the Devil's work.
The Poutine was made wrong
As someone who has spent 7 years in Montreal, I can tell you that the cheese goes on first and then the gravy.
As someone currently living in Madrid I can tell you that the Spanish are some of the most unadventurous people I've ever met when it comes to food.