Talk:Parmo

message: Now we have a citeable link for the originator of the Parmo, please do not unilaterally change the inventor details on the main page without discussing it here first, unless you have a citeable link which is more accurate than the BBC one. Violentbob (talk) 19:26, 15 December 2007 (UTC)
thread_title:  Inventor 

message: As much as I love a parmo myself, I must note that I am not sure that the accuracy of this article is sufficient. I have heard several mentions from some friends that they are aware of this dish well before the 1970s (notably, they are all Jewish, so there is possibly a Jewish link there). As it's very difficult to ascertain the correct origin of this dish, I'm placing an accuracy disputed tag on the article until such origins can be noted and referenced. Mouse Nightshirt 01:18, 20 December 2006 (UTC)
replies: text: A Jewish link is highly doubtful as the combining of meat and milk (and therefore cheese) is explicitly forbidden according to kashrut. AJCham2097 (talk) 20:08, 14 February 2009 (UTC)
thread_title:  Accuracy Disputed 

message: I to was under the impression that The Parmo was invented at The Europa. Its common knowledge I believe.
Obviously the dish was adapted from the Italian Escalope Parmesan which was not originally made from pork and chicken. It was made from Veal and served, as the name suggests with Parmesan.  —Preceding unsigned comment added by Russyw (talk • contribs) 16:47, 30 October 2007 (UTC)
thread_title:  The Parmo Originators 

message: My uncle knew the owner who it is said created the Parmo. He worked at the Europa and created the dish using at first pork. It was shallow fried and the parmesan cheese used originally was changed to chedder due to cost. Chicken was used because of cost of pork. Due to what i know i would change or at least add the Europa theory to the page. I also heard of the Italian Escalope Parmesan was where the name came from. I thought it was made in the 1960's but im not sure on that. But most people on Teesside know of the Europas connection.  —Preceding unsigned comment added by 82.10.240.48 (talk) 17:17, 19 July 2008 (UTC)
thread_title:  Europa 

message: the sentence regarding the container in which a parmo is served to the customer after purchase but before consumption is really boring - i would consider it a non-fact. it adds little to the article and i firmly believe that it does not warrant a place in the article. absolutely not a paragraph of it's own anyway.  —Preceding unsigned comment added by 94.170.26.123 (talk) 22:25, 8 December 2009 (UTC)
thread_title:  container 

message: Is it "Parmo" (as a shortened version of the proper noun "Parmesan") or "parmo"? The article uses both forms. — 217.46.147.13 (talk) 14:02, 11 January 2010 (UTC)
thread_title:  Initial capital? 

message: I've never seen it outside Tees-side in 40 years
CreamCrackers (talk) 14:16, 24 August 2010 (UTC)
replies: text:  Spotted it in Morrisons in York last week...
Brickie (talk) 12:49, 2 November 2010 (UTC)
thread_title:  Throughout North East England 

message: The Telegraph (UK) has a recipe describing it as from Middlesbrough & "A fast-food fix in Teesside means only one thing – deep-fried breaded chicken slathered with béchamel sauce and melted cheese."
http://www.telegraph.co.uk/foodanddrink/recipes/10012597/Middlesbrough-parmo-recipe.html 109.144.219.179 (talk) 21:06, 20 December 2017 (UTC)
thread_title:  Possible useful link/citation 

message: I can't find any reliable references to this supposed form of cheese which don't either cite this article or the BBC recipe cited by this article. Is "Grouvier" just a misspelling of "Gruyère"?  — Preceding unsigned comment added by Linguoboy (talk • contribs) 21:42, 28 March 2018 (UTC)
replies: text: Yes, it's a misspelling of Gruyère, caused by accepting the misspelling in the referenced BBC article, which is obviously written by someone with limited culinary knowledge who interviews two Italian restaurant owners in Middlesbrough: in Italian, the word for Gruyère is Gruviera. I have now corrected it. Thomas Blomberg (talk) 17:09, 24 April 2018 (UTC)
replies: text: Its also a ridiculous statement; parmigiana is made with mozzarella or other Italian cheeses, not gruyere. The entire source is such poor quality with basic errors that it was useless and was removed. oknazevad (talk) 01:04, 20 June 2019 (UTC)
thread_title:  Grouvier cheese? 

message: The qualification for rating the article as B-class looks like it should be met simply enough, but as I contributed a fair bit to the current article, I do not feel like I can rate it myself. Does anyone else want to have a go? (Is it suitably referenced? reasonable coverage of the topic? defined structure with lede? reasonably well-written? supporting materials, inc picture & infobox? understandable?) Scarabocchio (talk) 14:08, 19 September 2023 (UTC)
replies: text: The article has been assessed and rated as B-class by WikiProject Yorkshire. I've updated the WikiProject Food and Drink quality rating to match. Scarabocchio (talk) 21:11, 19 September 2023 (UTC)
thread_title:  Rating the article as (at least) B-class?