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    The Parm - E - I -E - I - O Thread

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    filthridden

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    Re: The Parm - E - I -E - I - O Thread

    Post by filthridden on Thu Sep 15, 2016 12:44 pm

    @Krump wrote:My Local has just started a schnitty challenge. A 1kg schnitty plus chips and a jug of coke, $40 but if you finish it in an hour it's free. The schnitty I could do but if they went big on the chips i'd be no chance I reckon.

    There's one at the hoffbrauhaus in Chinatown, Melbourne.
    I think its a 1.5kg schnitz, bowl of chips and a stein. Gotta be done in 45mins.

    It's $75 so not cheap but if you pull it off you get a tshirt which entitles you to one free beer per visit.
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    Pain

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    Re: The Parm - E - I -E - I - O Thread

    Post by Pain on Thu Sep 15, 2016 1:20 pm

    @Krump wrote:
    Steak sanga. All these Parmy eaters are weirdos.

    Love a steak sanga. How do you feel about the introduction of turkish bread into the genre?

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    Milchcow
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    Re: The Parm - E - I -E - I - O Thread

    Post by Milchcow on Thu Sep 15, 2016 1:36 pm


    Just can't get into a steak sandwich.

    If I want to eat a steak I want it to be a proper one, that's too big for a sandwich.
    Although if I was to eat one, turkish bread is fine
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    Krump

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    Re: The Parm - E - I -E - I - O Thread

    Post by Krump on Thu Sep 15, 2016 1:40 pm

    @Pain wrote:

    Love a steak sanga.  How do you feel about the introduction of turkish bread into the genre?

    Take it or leave it. Turkish bread is usually cut so fucking thick that its closer to being a burger than a sanga and that screws with the filling to bread ratio.
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    Krump

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    Re: The Parm - E - I -E - I - O Thread

    Post by Krump on Thu Sep 15, 2016 1:43 pm

    @No Worries wrote:@Krump  - Bavarian Bier House has something similar but with sides instead of coke.


    Steak sangas are usually belted thin to within an inch of their lives and tuff as buggery. Parma everyday, no hesitation.
    I've seen the one at the Bier House but I prefer a bit of sausage when eating there.
    I'd assume that any place that can screw up a steak sanga that badly is gonna be giving you a rubbish Parmy as well so you're better off just going somewhere else.
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    Pain

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    Re: The Parm - E - I -E - I - O Thread

    Post by Pain on Thu Sep 15, 2016 1:43 pm

    @Krump wrote:
    Take it or leave it. Turkish bread is usually cut so fucking thick that its closer to being a burger than a sanga and that screws with the filling to bread ratio.

    Yeah and if it's un-toasted it's too doughy
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    Bren
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    Re: The Parm - E - I -E - I - O Thread

    Post by Bren on Thu Sep 15, 2016 1:49 pm

    Feel like this is heading towards a Sizzler thread style where we all start posting pics (obviously including a photo of ones receipt is mandatory).
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    filthridden

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    Re: The Parm - E - I -E - I - O Thread

    Post by filthridden on Thu Sep 15, 2016 1:51 pm

    @Milchcow wrote:
    Just can't get into a steak sandwich.

    If I want to eat a steak I want it to be a proper one, that's too big for a sandwich.
    Although if I was to eat one, turkish bread is fine

    Although I don't knock them, never quite understood a steak sandwich.
    If I want meat between buns, I'm going for a burger.

    Steak sandwich just seems like a fancied up version of a burger and like milch said, if I was going to get a steak, I'm not going to get the kind of steak that goes in a sandwich.
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    Krump

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    Re: The Parm - E - I -E - I - O Thread

    Post by Krump on Thu Sep 15, 2016 1:51 pm

    Br en wrote:Feel like this is heading towards a Sizzler thread style where we all start posting pics (obviously including a photo of ones receipt is mandatory).
    You just want the discount codes Very Happy
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    Krump

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    Re: The Parm - E - I -E - I - O Thread

    Post by Krump on Thu Sep 15, 2016 1:53 pm

    f i l t h r i d d e n wrote:

    Although I don't knock them, never quite understood a steak sandwich.
    If I want meat between buns, I'm going for a burger.

    Steak sandwich just seems like a fancied up version of a burger and like milch said, if I was going to get a steak, I'm not going to get the kind of steak that goes in a sandwich.
    You obviously no nothing about filling to bread ratios. Probably keep your Sauce  in the cupboard as well.
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    Pain

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    Re: The Parm - E - I -E - I - O Thread

    Post by Pain on Thu Sep 15, 2016 1:54 pm

    Br en wrote:Feel like this is heading towards a Sizzler thread style where we all start posting pics (obviously including a photo of ones receipt is mandatory).

    We need something to do over summer (other than each others Mum's)
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    Krump

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    Re: The Parm - E - I -E - I - O Thread

    Post by Krump on Thu Sep 15, 2016 1:56 pm

    @Pain wrote:

    We need something to do over summer  (other than each others Mum's)
    This. It seems ironic that due to Fantasy being pretty much finished I have more time to read and post on a fantasy forum scratch
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    SI
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    Re: The Parm - E - I -E - I - O Thread

    Post by SI on Thu Sep 15, 2016 2:07 pm

    f i l t h r i d d e n wrote:


    Although I don't knock them, never quite understood a steak sandwich.
    If I want meat between buns, I'm going for a burger.

    Steak sandwich just seems like a fancied up version of a burger and like milch said, if I was going to get a steak, I'm not going to get the kind of steak that goes in a sandwich.
    Heh heh, you said you want meat between buns.
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    SI
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    Re: The Parm - E - I -E - I - O Thread

    Post by SI on Thu Sep 15, 2016 2:09 pm

    @Milchcow wrote:
    Just can't get into a steak sandwich.

    If I want to eat a steak I want it to be a proper one, that's too big for a sandwich.
    Although if I was to eat one, turkish bread is fine
    Once you start drying up you are going to end up actually being the steak in a sandwich.
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    No Worries
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    Re: The Parm - E - I -E - I - O Thread

    Post by No Worries on Thu Sep 15, 2016 2:16 pm

    @Krump wrote:
    Take it or leave it. Turkish bread is usually cut so fucking thick that its closer to being a burger than a sanga and that screws with the filling to bread ratio.

    That's a focaccia mate this ain't the 2000's.
    Get the local hipster to teach you the difference.
    Here's one I use, seems to know his shit.
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    Bren
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    Re: The Parm - E - I -E - I - O Thread

    Post by Bren on Thu Sep 15, 2016 2:36 pm

    Some quality lolz in this thread

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    Pain

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    Re: The Parm - E - I -E - I - O Thread

    Post by Pain on Thu Sep 15, 2016 2:58 pm

    @No Worries wrote:

    That's a focaccia mate this ain't the 2000's.
    Get  the local hipster to teach you the difference.
    Here's one I use, seems to know his shit.

    Homemade focaccia is good

    I cant stand those fucking pull apart savoury buns at brumby's etc. For a while there there'd be one showing up at every office morning tea.
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    Honeysett
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    Re: The Parm - E - I -E - I - O Thread

    Post by Honeysett on Thu Sep 15, 2016 3:02 pm

    @No Worries wrote:

    That's a focaccia mate this ain't the 2000's.
    Get the local hipster to teach you the difference.
    Here's one I use, seems to know his shit.

    I find it kinda flattering that you saved photos from my instagram haha.

    Why warp it though?
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    Revraiser

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    Re: The Parm - E - I -E - I - O Thread

    Post by Revraiser on Thu Sep 15, 2016 3:49 pm

    A steak sanga sounds so good, but when it comes.down to it is almost never done well. Wouldn't bother with em.

    Get stuck into some kofta on/in bread, thats your meat and sandwich fix right there.
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    Milchcow
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    Re: The Parm - E - I -E - I - O Thread

    Post by Milchcow on Thu Sep 15, 2016 4:03 pm


    Seeing as we are now broadening the scope of this thread, I'd just like to add in my love of a Greek style gyros.

    Love'em


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