Also Matt otm re francesinha & to bring thread full circle I'm partial to one w prawns in
― The Edge - why is he so bald and hatted? (wins), Thursday, 27 February 2014 17:59 (ten years ago) link
On the phonetic spelling front, there's a pizza place in LA called Cheebo.
― nickn, Thursday, 27 February 2014 18:05 (ten years ago) link
Where I'm from, we pronounce it Ox-aka. As in, the Chipotle restaurant downtown serves Oaxaca cheese.
It wasn't till recently that I found out the correct Mexican pronunciation. Mexican words are so strange even for non-Mexican speakers of Spanish.
― ∞, Thursday, 27 February 2014 18:07 (ten years ago) link
<3 wahaca
― out here like a flopson (tpp), Thursday, 27 February 2014 18:08 (ten years ago) link
Thus, a joke was risen: I don't like my chicken bowl with Oaxacan cheese, because I've heard people from there are always Oaxacan off.
*crickets* :^)
― ∞, Thursday, 27 February 2014 18:11 (ten years ago) link
*chapulines*
― The Edge - why is he so bald and hatted? (wins), Thursday, 27 February 2014 18:20 (ten years ago) link
(guessing they don't serve those at wahaca)
― The Edge - why is he so bald and hatted? (wins), Thursday, 27 February 2014 18:21 (ten years ago) link
do Britishers pronounce Oaxaca so that it rhymes with whack?
― erry red flag (f. hazel), Thursday, 27 February 2014 18:23 (ten years ago) link
WHERE ARE YOU
― have a nice blood (mh), Thursday, 27 February 2014 18:24 (ten years ago) link
anyway plenty of Texans can't even pronounce Chipotle correctly so why worry
― erry red flag (f. hazel), Thursday, 27 February 2014 18:24 (ten years ago) link
true, I think I heard Chipoltay often
― have a nice blood (mh), Thursday, 27 February 2014 18:28 (ten years ago) link
or the kind of endearing "chipoat-l"
― erry red flag (f. hazel), Thursday, 27 February 2014 18:30 (ten years ago) link
They could have just chosen a damn english name for their damn english mexican restaurants
― brimstead, Thursday, 27 February 2014 18:31 (ten years ago) link
oh yeah, chipohtal is definitely common
― have a nice blood (mh), Thursday, 27 February 2014 18:32 (ten years ago) link
Smoky Hollerpenyo's Good-Time Burrito Factory?
― erry red flag (f. hazel), Thursday, 27 February 2014 18:33 (ten years ago) link
a lot of brits still struggle with "tortilla"
― The Edge - why is he so bald and hatted? (wins), Thursday, 27 February 2014 18:35 (ten years ago) link
you should hear Argentinians say it!
― erry red flag (f. hazel), Thursday, 27 February 2014 18:37 (ten years ago) link
lol I have! That's just a difft accent tho
― The Edge - why is he so bald and hatted? (wins), Thursday, 27 February 2014 18:38 (ten years ago) link
It's hard when two strong consonants are next to each other in Spanish, though.
― ∞, Thursday, 27 February 2014 18:39 (ten years ago) link
Smoky Hollerpenyo's Good-Time Burrito Factory
yessssss
― have a nice blood (mh), Thursday, 27 February 2014 18:45 (ten years ago) link
that's steven tyler's restaurant, right?
― brimstead, Thursday, 27 February 2014 18:48 (ten years ago) link
@mhOr the Trailer Park Boys skit where Ricky pronounces it ja-LA-pe-no.
― ∞, Thursday, 27 February 2014 18:49 (ten years ago) link
"Wahaca" infuriated me every time I saw it in London this/last year, feels like its been named patronisingly for small children who are expected to be too dumb to ever learn
― Charles, hatless (sic), Thursday, 27 February 2014 20:57 (ten years ago) link
what if it turns out Wahaca was the founder's dad. Sir James Wahaca of Montacute
― joe perry has been dead for years (underrated aerosmith bootlegs I have owned), Thursday, 27 February 2014 21:00 (ten years ago) link
big chief wahaca's crazy tacos
― have a nice blood (mh), Thursday, 27 February 2014 21:02 (ten years ago) link
the founder's name is thomasina miers
― The Edge - why is he so bald and hatted? (wins), Thursday, 27 February 2014 21:03 (ten years ago) link
they should have called it "oaxachester"
― erry red flag (f. hazel), Thursday, 27 February 2014 21:18 (ten years ago) link
brb dying
― joe perry has been dead for years (underrated aerosmith bootlegs I have owned), Friday, 28 February 2014 01:30 (ten years ago) link
Hang on you brits, you dont get to own whatever your "parmo" is, thats an Australian thing, and its called a Parma, thank you very much.
http://mrsparmas.com.au/
http://media.truelocal.com.au/C/7/C03C484E-6D3F-4D5F-B7DE-63693BA17F37/1388565687444_upload-938x704.jpg
They always pile it on top of the chips, I hate them, and theyre bloody everywhere.
― the Bronski Review (Trayce), Friday, 28 February 2014 02:11 (ten years ago) link
Well, no, they both originate from parmigiana, but Parmo is a decidedly British version.
― emil.y, Friday, 28 February 2014 02:21 (ten years ago) link
Yeah fair point.
― the Bronski Review (Trayce), Friday, 28 February 2014 06:26 (ten years ago) link
do you eat it or do you watch it eat the salad?
― erry red flag (f. hazel), Friday, 28 February 2014 06:38 (ten years ago) link
I think we just have chicken Parmigiana (or chicken parmesan, as it's commonly called) in these parts. no history of slathering random sauces on it.
― have a nice blood (mh), Friday, 28 February 2014 15:14 (ten years ago) link
http://f.cl.ly/items/2r3T2w2W3J38133D0r28/Screen%20Shot%202014-03-01%20at%2014.56.59.png
― sktsh, Saturday, 1 March 2014 15:02 (ten years ago) link
mh: so like, just a chicken schnitzel, then? No red sauce or cheese or anything?
― the Bronski Review (Trayce), Sunday, 2 March 2014 00:17 (ten years ago) link
yes, served w/red sauce and typically a pasta and some cheese
parmesan is cheese, too
― have a nice blood (mh), Sunday, 2 March 2014 21:06 (ten years ago) link
http://www.foodnetwork.com/recipes/giada-de-laurentiis/chicken-parmesan-recipe.html
― have a nice blood (mh), Sunday, 2 March 2014 21:07 (ten years ago) link
which sauce is "random"?
― Charles, hatless (sic), Sunday, 2 March 2014 23:12 (ten years ago) link
the founder's name is thomasina miersbrb dying― joe perry has been dead for years (underrated aerosmith bootlegs I have owned), Friday, February 28, 2014 1:30 AM (2 days ago) Bookmark Flag Post Permalink
― joe perry has been dead for years (underrated aerosmith bootlegs I have owned), Friday, February 28, 2014 1:30 AM (2 days ago) Bookmark Flag Post Permalink
¡ikr!
― The Edge - why is he so bald and hatted? (wins), Sunday, 2 March 2014 23:16 (ten years ago) link
I realise now I think mh was likely referring to the Mrs Parmas menu that has some inventive takes on ye olde parms, like pumpkin and bolognese and curry sauce and whatnot.
― the Bronski Review (Trayce), Sunday, 2 March 2014 23:59 (ten years ago) link
saw the url, just thought "Melbourne!" and didn't click
― Charles, hatless (sic), Monday, 3 March 2014 00:58 (ten years ago) link
lol
was more confused by béchamel sauce on what seemed otherwise trad
― have a nice blood (mh), Monday, 3 March 2014 01:16 (ten years ago) link
Cant say ive ever seen bechamel on a regular parma. One being a sort of "lasagna" style maybe but the standard is ham, tomato passata and mozza cheese afaik.
― the Bronski Review (Trayce), Monday, 3 March 2014 02:23 (ten years ago) link
bechamel is on a parmo, not a parma
― Charles, hatless (sic), Monday, 3 March 2014 02:40 (ten years ago) link
both being bastardized forms of the same dish, right? there's no distinctness to me, I guess I lack that culinary derivation
― have a nice blood (mh), Monday, 3 March 2014 02:42 (ten years ago) link
I think gloop is obligatory, whether of the processesed cheese or flour and milk variety I don't suppose it matters. Not that I've had the Melbourne version.
― American Fear of Pranksterism (Ed), Monday, 3 March 2014 02:53 (ten years ago) link
http://i.imgur.com/88LaByT.jpg
― smhphony orchestra (crüt), Tuesday, 6 May 2014 13:33 (nine years ago) link
:D
― imago, Tuesday, 6 May 2014 13:34 (nine years ago) link
i am happy every time this thred revives
― j., Tuesday, 6 May 2014 15:05 (nine years ago) link
i am dying
― ciderpress, Tuesday, 6 May 2014 15:17 (nine years ago) link