▲ 43 ▼ Does the way you say 'France' rhyme with 'pants' or 'aunts'? How the Australian accent is changing (www.abc.net.au) submitted 2 years ago by Zagorath@aussie.zone to c/australia@aussie.zone 52 comments fedilink hide all child comments
[+] Zagorath@aussie.zone [S] -10 points 2 years ago (5 children) Parma or parmi is irrelevant because it's a trash food for people with no taste. Potato cake sounds more like an alternative name for potato bake than it does for potato scallop. permalink fedilink source parent hideshow 10 child comments replies: [–] Marsupial@quokk.au 7 points 2 years ago* (1 child) Ain’t nothing wrong with comfort food. Not everything needs to be a bougie deconstructed h2o dish. permalink fedilink source parent hideshow 2 child comments replies: [+] Zagorath@aussie.zone [S] -8 points 2 years ago (2 children) The problem isn't that it's low class (most of the best food is, IMO). The problem is that it tastes terrible. I've never been at a restaurant with someone who ordered the parmi and not heard them complain that it's "too dry". No, that's just what parmi is like. It has to be smothered in sauce to even be edible. permalink fedilink source parent hideshow 4 child comments replies: [–] Marsupial@quokk.au 6 points 2 years ago (1 child) So make it at home. For me the chicken is merely a vessel to carry the sauce and crispy cheese. permalink fedilink source parent hideshow 2 child comments replies: [–] ajsadauskas@aus.social 6 points 2 years ago (1 child) @Marsupial @Zagorath Sounds to me like you just haven't had a good one? If not, I'd strongly recommend trying the highest-rated parmas here: https://parma.com.au/ Because the truth is that there's a world of difference between a great Parma and a mediocre one. A good quality schnitzel should need no topping. If it's dry, that's half the problem right there. And yes, such schnitzels do exist — just ask the Germans and the Austrians. Ideally, the pub or restaurant menu should offer a pasta with Napoli sauce or margherita pizza. Why? Because the sauce should be flavourful enough to stand on its own. Now, take that schnitty that stands on its own, add a quality Napoli that carries a dish on its own, with a premium ham and cheese, and you end up with something that's greater than the sum of its parts. permalink fedilink source parent hideshow 2 child comments replies: [–] Marsupial@quokk.au 3 points 2 years ago I’m impressed there’s a whole site dedicated to this . I’ll have to try one of these out! permalink fedilink source parent [–] Salvo@aussie.zone 2 points 2 years ago The only incorrect implementation of Australian-style Chicken Parmigiana is one where the chicken is not schnitzel. https://en.wikipedia.org/wiki/Schnitzel Since every Pub and Restaurant serves some sort of Parmigiana (even the Vegan ones -Eggplant and Vegan Cheese) are acceptable substitutes), it is a good way to determine if the food is any good. Of course since Eggplant and Vegan Cheese always tastes terrible, Vegan Restaurants and Pubs are proof to this rule. If you order a Parma at a dodgy pub and it is terrible, you can be happy that you didn’t order anything more complicated. A whole, un-tenderised chicken breast, covered in a spattering of breadcrumbs, a slice of Devon, pizza sauce and some tasty cheese is not a Parmigiana, even though it is often served as one. That said, the best tasting Parma I have ever had was at a local industrial estate café. It was a deep-fried schnitzel with a slice of sandwich leg-ham, left-over Bolognese (with the meaty bits and onion strained out) and shredded pizza-blend, on a bed of takeaway-shop chips and a salad consisting of fist-fulls of random vegetables from the salad bar. permalink fedilink source parent [–] ag_roberston_author@beehaw.org 4 points 2 years ago Blasphemy. permalink fedilink source parent [–] Suspiciousbrowsing@kbin.social 3 points 2 years ago Maaaate, think about what you're saying before you insult an entire country. permalink fedilink source parent [–] Salvo@aussie.zone 1 point 2 years ago Not if you call it “Lightly Panko crumbed oven baked Delatite Chicken Breast with smoked ham, Napoli sauce & Mozzerella cheese with your choice of two sides.” Sorry for the quality of the photo, it was taken in a “lightly fried beer and flour battered, thinly sliced potato” permalink fedilink source parent [–] Salvo@aussie.zone 1 point 2 years ago Potato Scallop refers to either a Potato Scallopine or Hassalback Potatoes. https://en.wikipedia.org/wiki/Scaloppine https://en.wikipedia.org/wiki/Hasselback_potatoes It has nothing to with a deep-fried, battered slice of root vegetable, sprinkled with offensive amounts of chicken salt. permalink fedilink source parent
[–] Marsupial@quokk.au 7 points 2 years ago* (1 child) Ain’t nothing wrong with comfort food. Not everything needs to be a bougie deconstructed h2o dish. permalink fedilink source parent hideshow 2 child comments replies: [+] Zagorath@aussie.zone [S] -8 points 2 years ago (2 children) The problem isn't that it's low class (most of the best food is, IMO). The problem is that it tastes terrible. I've never been at a restaurant with someone who ordered the parmi and not heard them complain that it's "too dry". No, that's just what parmi is like. It has to be smothered in sauce to even be edible. permalink fedilink source parent hideshow 4 child comments replies: [–] Marsupial@quokk.au 6 points 2 years ago (1 child) So make it at home. For me the chicken is merely a vessel to carry the sauce and crispy cheese. permalink fedilink source parent hideshow 2 child comments replies: [–] ajsadauskas@aus.social 6 points 2 years ago (1 child) @Marsupial @Zagorath Sounds to me like you just haven't had a good one? If not, I'd strongly recommend trying the highest-rated parmas here: https://parma.com.au/ Because the truth is that there's a world of difference between a great Parma and a mediocre one. A good quality schnitzel should need no topping. If it's dry, that's half the problem right there. And yes, such schnitzels do exist — just ask the Germans and the Austrians. Ideally, the pub or restaurant menu should offer a pasta with Napoli sauce or margherita pizza. Why? Because the sauce should be flavourful enough to stand on its own. Now, take that schnitty that stands on its own, add a quality Napoli that carries a dish on its own, with a premium ham and cheese, and you end up with something that's greater than the sum of its parts. permalink fedilink source parent hideshow 2 child comments replies: [–] Marsupial@quokk.au 3 points 2 years ago I’m impressed there’s a whole site dedicated to this . I’ll have to try one of these out! permalink fedilink source parent [–] Salvo@aussie.zone 2 points 2 years ago The only incorrect implementation of Australian-style Chicken Parmigiana is one where the chicken is not schnitzel. https://en.wikipedia.org/wiki/Schnitzel Since every Pub and Restaurant serves some sort of Parmigiana (even the Vegan ones -Eggplant and Vegan Cheese) are acceptable substitutes), it is a good way to determine if the food is any good. Of course since Eggplant and Vegan Cheese always tastes terrible, Vegan Restaurants and Pubs are proof to this rule. If you order a Parma at a dodgy pub and it is terrible, you can be happy that you didn’t order anything more complicated. A whole, un-tenderised chicken breast, covered in a spattering of breadcrumbs, a slice of Devon, pizza sauce and some tasty cheese is not a Parmigiana, even though it is often served as one. That said, the best tasting Parma I have ever had was at a local industrial estate café. It was a deep-fried schnitzel with a slice of sandwich leg-ham, left-over Bolognese (with the meaty bits and onion strained out) and shredded pizza-blend, on a bed of takeaway-shop chips and a salad consisting of fist-fulls of random vegetables from the salad bar. permalink fedilink source parent
[+] Zagorath@aussie.zone [S] -8 points 2 years ago (2 children) The problem isn't that it's low class (most of the best food is, IMO). The problem is that it tastes terrible. I've never been at a restaurant with someone who ordered the parmi and not heard them complain that it's "too dry". No, that's just what parmi is like. It has to be smothered in sauce to even be edible. permalink fedilink source parent hideshow 4 child comments replies: [–] Marsupial@quokk.au 6 points 2 years ago (1 child) So make it at home. For me the chicken is merely a vessel to carry the sauce and crispy cheese. permalink fedilink source parent hideshow 2 child comments replies: [–] ajsadauskas@aus.social 6 points 2 years ago (1 child) @Marsupial @Zagorath Sounds to me like you just haven't had a good one? If not, I'd strongly recommend trying the highest-rated parmas here: https://parma.com.au/ Because the truth is that there's a world of difference between a great Parma and a mediocre one. A good quality schnitzel should need no topping. If it's dry, that's half the problem right there. And yes, such schnitzels do exist — just ask the Germans and the Austrians. Ideally, the pub or restaurant menu should offer a pasta with Napoli sauce or margherita pizza. Why? Because the sauce should be flavourful enough to stand on its own. Now, take that schnitty that stands on its own, add a quality Napoli that carries a dish on its own, with a premium ham and cheese, and you end up with something that's greater than the sum of its parts. permalink fedilink source parent hideshow 2 child comments replies: [–] Marsupial@quokk.au 3 points 2 years ago I’m impressed there’s a whole site dedicated to this . I’ll have to try one of these out! permalink fedilink source parent [–] Salvo@aussie.zone 2 points 2 years ago The only incorrect implementation of Australian-style Chicken Parmigiana is one where the chicken is not schnitzel. https://en.wikipedia.org/wiki/Schnitzel Since every Pub and Restaurant serves some sort of Parmigiana (even the Vegan ones -Eggplant and Vegan Cheese) are acceptable substitutes), it is a good way to determine if the food is any good. Of course since Eggplant and Vegan Cheese always tastes terrible, Vegan Restaurants and Pubs are proof to this rule. If you order a Parma at a dodgy pub and it is terrible, you can be happy that you didn’t order anything more complicated. A whole, un-tenderised chicken breast, covered in a spattering of breadcrumbs, a slice of Devon, pizza sauce and some tasty cheese is not a Parmigiana, even though it is often served as one. That said, the best tasting Parma I have ever had was at a local industrial estate café. It was a deep-fried schnitzel with a slice of sandwich leg-ham, left-over Bolognese (with the meaty bits and onion strained out) and shredded pizza-blend, on a bed of takeaway-shop chips and a salad consisting of fist-fulls of random vegetables from the salad bar. permalink fedilink source parent
[–] Marsupial@quokk.au 6 points 2 years ago (1 child) So make it at home. For me the chicken is merely a vessel to carry the sauce and crispy cheese. permalink fedilink source parent hideshow 2 child comments replies: [–] ajsadauskas@aus.social 6 points 2 years ago (1 child) @Marsupial @Zagorath Sounds to me like you just haven't had a good one? If not, I'd strongly recommend trying the highest-rated parmas here: https://parma.com.au/ Because the truth is that there's a world of difference between a great Parma and a mediocre one. A good quality schnitzel should need no topping. If it's dry, that's half the problem right there. And yes, such schnitzels do exist — just ask the Germans and the Austrians. Ideally, the pub or restaurant menu should offer a pasta with Napoli sauce or margherita pizza. Why? Because the sauce should be flavourful enough to stand on its own. Now, take that schnitty that stands on its own, add a quality Napoli that carries a dish on its own, with a premium ham and cheese, and you end up with something that's greater than the sum of its parts. permalink fedilink source parent hideshow 2 child comments replies: [–] Marsupial@quokk.au 3 points 2 years ago I’m impressed there’s a whole site dedicated to this . I’ll have to try one of these out! permalink fedilink source parent
[–] ajsadauskas@aus.social 6 points 2 years ago (1 child) @Marsupial @Zagorath Sounds to me like you just haven't had a good one? If not, I'd strongly recommend trying the highest-rated parmas here: https://parma.com.au/ Because the truth is that there's a world of difference between a great Parma and a mediocre one. A good quality schnitzel should need no topping. If it's dry, that's half the problem right there. And yes, such schnitzels do exist — just ask the Germans and the Austrians. Ideally, the pub or restaurant menu should offer a pasta with Napoli sauce or margherita pizza. Why? Because the sauce should be flavourful enough to stand on its own. Now, take that schnitty that stands on its own, add a quality Napoli that carries a dish on its own, with a premium ham and cheese, and you end up with something that's greater than the sum of its parts. permalink fedilink source parent hideshow 2 child comments replies: [–] Marsupial@quokk.au 3 points 2 years ago I’m impressed there’s a whole site dedicated to this . I’ll have to try one of these out! permalink fedilink source parent
[–] Marsupial@quokk.au 3 points 2 years ago I’m impressed there’s a whole site dedicated to this . I’ll have to try one of these out! permalink fedilink source parent
[–] Salvo@aussie.zone 2 points 2 years ago The only incorrect implementation of Australian-style Chicken Parmigiana is one where the chicken is not schnitzel. https://en.wikipedia.org/wiki/Schnitzel Since every Pub and Restaurant serves some sort of Parmigiana (even the Vegan ones -Eggplant and Vegan Cheese) are acceptable substitutes), it is a good way to determine if the food is any good. Of course since Eggplant and Vegan Cheese always tastes terrible, Vegan Restaurants and Pubs are proof to this rule. If you order a Parma at a dodgy pub and it is terrible, you can be happy that you didn’t order anything more complicated. A whole, un-tenderised chicken breast, covered in a spattering of breadcrumbs, a slice of Devon, pizza sauce and some tasty cheese is not a Parmigiana, even though it is often served as one. That said, the best tasting Parma I have ever had was at a local industrial estate café. It was a deep-fried schnitzel with a slice of sandwich leg-ham, left-over Bolognese (with the meaty bits and onion strained out) and shredded pizza-blend, on a bed of takeaway-shop chips and a salad consisting of fist-fulls of random vegetables from the salad bar. permalink fedilink source parent
[–] Suspiciousbrowsing@kbin.social 3 points 2 years ago Maaaate, think about what you're saying before you insult an entire country. permalink fedilink source parent
[–] Salvo@aussie.zone 1 point 2 years ago Not if you call it “Lightly Panko crumbed oven baked Delatite Chicken Breast with smoked ham, Napoli sauce & Mozzerella cheese with your choice of two sides.” Sorry for the quality of the photo, it was taken in a “lightly fried beer and flour battered, thinly sliced potato” permalink fedilink source parent
[–] Salvo@aussie.zone 1 point 2 years ago Potato Scallop refers to either a Potato Scallopine or Hassalback Potatoes. https://en.wikipedia.org/wiki/Scaloppine https://en.wikipedia.org/wiki/Hasselback_potatoes It has nothing to with a deep-fried, battered slice of root vegetable, sprinkled with offensive amounts of chicken salt. permalink fedilink source parent