Peter Parm

05/01/2025

Thanks to my son, Josh who was my videographer and editor/producer of the Peter Parm videos. He has moved onto more serious pursuits in life, namely discerning the priesthood. The Peter Parm experience was fun for us (even though it was a project that needed a lot of improvements). It’s been a while and unfortunately I haven’t been able to easily organize a substitute videographer and producer to get back out and try more parms. I’ll be archiving my videos on YouTube and will keep this page open for a while.

21/04/2024

Just getting back from a short break. Peter Parm hits up recently re-opened Londi’s in Peabody…

Hardy piece of chicken, but does the taste match the quantity?

06/04/2024

Made it back to Uncle Rico’s in Fort Myers, FL. Last time I tried the parm subs. This time I was able to try pizza.
I ordered a half pepperoni / half meatball with sauce on top (upside down) NY style thin (they also have Scilian thick which looks really good too). The sauce of course tasted the same as last time. Sauce is sweet, oniony, pasty, not tangy as I like it, and slighty acidic after taste feel to it. Pepperoni cups and grease was nice. Overall it was really good. Crust and very little flop, well done but soft inside, not burnt and great crust taste, very good. OneBite worthy of a visit. Despite not my favorite sauce I’d still give it a solid 8.2 rating.

03/04/2024

Chicken Parm, Meatballs and Pizza Review - Tito’s Pizza in Spring Hill, FL. Small place in a small strip mall, takeout only.

Chicken parm was not a thin cutlet. It was a WAY TOO thick piece of chicken breast. The breading was seasoned well and had a slight crisp in spots and the meat was tender, covered with a modest amount of mozzarella. I had heard that Tito’s had a great chicken parm sub. I can imagine this thick chicken breast working much better in a sub. The sauce tasted good, nothing super powerful that stood out except basil and spices and typical tomato sauce taste. 7.4/10.

The side order of 3 meatballs were about 2” diameter, firm, held together well, tender and seasoned well. They played well in the sauce, actually better than the chicken. 7.8/10.

The pizza had a slight crisp and the crust was fluffier/thicker than I’d like. Looks like corn meal used on undercarriage. Not well done like others like, not much flop, and most critically the sauce taste was overpowered and lost under the cheese. The pepperoni's looked like they were added on to a cheese slice and barely warmed, since I had ordered one slice. 6.5/10.

03/04/2024

I was able to make it out to Safety Harbor, FL to try The Nona Slice House. I chose to try their Detroit style, half meatball / half pepperoni with ricotta and mozzarella. I also tried the Gigi's cookie. After all the hype, here's my experience:

Opening the box, the pizza looks great, no doubt.
But picking up a piece, I could feel the buttery (greasy) saturated bottom of the crust and the hard edges (overcooked/too hard and sharp). Taking a bite, I couldn't even open my mouth wide enough. The dough was too thick. Stretching my mouth to take a bite, I scratched the edges of my mouth - ouch! I tried to bite at the top and break it apart. The sauce was mostly stewed tomatoes or chunky tomato sauce if I stretch the description to make that work. The sauce still didn't have a ton of flavor. The crust did have buttery flavor. It wasn't the best Detroit style I've had. In comparison, Volo Craft Pizza in Swampscott, MA has a better Detroit style is not overcooked, easier to eat and more flavorful. I agree with the one bite guy on Nona Slice House, and would rate their Detroit style also a 7.8. The cookie is not worth a mention. It was broken apart and crumbly. Nothing special about it.

26/03/2024

Chicken Parm Rolls (frozen food) Review - Ali Mags Creative Cuisine, purchased at Big Y.

Cooked according to preparation instructions, using home air fryer. Exterior crispy, but inside was a limited gooey mix, chicken seemed nonexistent, the minimal amount of sauce and cheese melded together as an orange colored cheese. No flavors to speak of, other than perhaps the crust flavor. Gluten-free, but certainly not a chicken parm experience in content, textures or flavors. Rating 1.0 out of 10.

22/03/2024

https://youtu.be/knZ06DpuWvg?si=7kK2j6Cx7FKlmGpR

20/03/2024

When I’ve made chicken parm, I’ve pounded thin and then laid the cutlets flat on a baking tray. Even just being baked, the cutlets are slightly crispy. I will lay a solid piece of mozzarella cheese over each and bake a while longer before adding a puddle of hot sauce on top of the cheese which helps protect the coating. It seems most restaurants put the sauce directly on the cutlets and cheese over the sauce to then melt the cheese, which can make the coating soggy. This article mentions the different aspects of chicken parm! https://www.mashed.com/818827/the-untold-truth-of-chicken-parmesan/?fbclid=IwAR2ScJv1cb7BI0mEYTGJQ0Ds4fAcn9wb6WhkIr7xDG7GJTi2g21OnZO-LyI

Although its origins are somewhat mysterious, the famous dish known as chicken parmesan has remained a beloved staple in the US for decades.

14/03/2024

It was just an interesting Davio's appetizer, but...

Chicken parm spring rolls were small, but were quality tender chicken pieces with satisfying flavor.

14/03/2024

Parm and Meatball Review - Conca D'Oro Pizza and Pasta in Dania Beach, FL.

Small local restaurant with limited table service, and so we waited a long time from ordering to receiving the food. The food was served hot and large portions. As they brought out others’ meals, everything looked large and savory, tasty.

The Chicken Parmigiana was a large portion that included two thinly pounded cutlets, nicely coated in breading and delicious, perhaps lightly fried, and I think were baked covered with cheese. The cutlets were thin, tender and moist but not chewy. The crushed tomato sauce was the highlight of the meal, had a pure taste that was not overpowering in anyway but still tangy and flavorful with a clear wine flavoring. The plate of parm and the side of angel hair pasta was served hot and steamy This was definitely in the top level of chicken parms I’ve tried to this point and worth another visit. 8.0 out of 10.

The Baked Eggplant Parmigiana plate was not as good, but again the sauce elevated the dish. The eggplant was mushy and could have been crisped much more that it was, covered in cheese, almost appeared as one soft mound with sauce and cheese on top, was breaded which tasted good in their sauce. 6.2 out of 10.

The meatball side (2) were good, soft but the seasoning was off. Worth a try, but not the greatest flavors other than the wonderful wine flavored crushed tomato sauce. 7.0 out of 10.

It's definitely worth the visit just for the Chicken Parmigiana and very appealing, flavorful sauce!