Original URL: http://www.theregister.co.uk/2011/05/19/paris_parmo/

PARIS team to tackle the ultimate post-pint snack

The Middlesbrough 'parmo'? We can handle that...

By Lester Haines

Posted in SPB, 19th May 2011 07:56 GMT

The Register's Paper Aircraft Released Into Space team has been at a bit of loose end since last October, when our Vulture 1 aircraft went down in history as the greatest ever paper plane launch in the history of the known world.

Understandably, the bright minds behind the audacious high-altitiude intitiative have been a tad restless since we made headlines worldwide, and following our provocative PARIS cocktail concoction last year, we've been looking for a new challenge to test our scientific skills.

A parmo with chips. Pic: Karl Bomersbach/WikipediaEnter stage left the "parmo" - a Teesside delicacy flagged by our beloved commentards during a lively debate on whether Middlesbrough locals could survive conditions on distant exoplanet Gliese 581d.

The answer appears to be yes, as long as they have a substantial stash of parmos to sustain them. For the uninitiated, the classic parmo is a pork or chicken fillet, dipped in egg and bread crumbs and deep fried before adornment with a béchamel sauce topped with grated cheese (hence the name, from "parmesan", although cheddar's the dairy product of choice Up North).

A quick five minutes under the grill is then all that's required to deliver the ultimate post-pint snack - preferably slapped down with a generous spread of chips (see pic).

Scientifically, this recipe is hardly a challenge, but since I once went to a Middlesbrough boozer in the company of a local lass, only to be served a pint boasting 90 per cent foam by the landlord who declared "that's what we call a head up here you Cockney wanker", I feel it's time to demonstrate that we born South of Watford™ know a thing or two about developing world cuisine.

So, give us your top parmo tips and we'll put them to the test. Expect explosive culinary exposés in due course... ®

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