SC - ham

[LrdRas@aol.com]

Hate to break your heart.. but we had heard of it in Chicago  a  couple of
years ago.. even beofre there were OutBack SteakHouses out there. Chili's
used to serve them.  They may atill  i have no idea...
However the even sell cutters for the blooming onions on infomercials these
days as Well as in the ( apropriatly  enough) as seen on TV store.
Zoe

> -----Original Message-----
> From: owner-sca-cooks at Ansteorra.ORG
> [mailto:owner-sca-cooks at Ansteorra.ORG]On Behalf Of Brenna
> Sent: Sunday, September 13, 1998 6:07 PM
> To: sca-cooks at Ansteorra.ORG
> Subject: Re: SC - Thoughts on Food
>
>
>
>
> > Along similar lines, last year our son told us he wanted to go
> to a grown-up
> > restaurant with his friends and family, for his birthday, and
> said he wanted
> > steak. We looked into finding an affordable steak house (Peter Luger's,
> > undisputably the best steak house on the planet, can get very
> pricy for a
> > party of fifteen or so). We found a review from the New York
> Times on the Web,
> > written by a relatively junior staff food writer. He wrote that he had
> > encountered a bizarre but breathtaking appetizer that was
> exclusive to this
> > restaurant's menu. It seems the dish was called a Blooming
> Onion, and was sure
> > it would make a big hit when it caught on elsewhere in the
> country. He said it
> > was prepared according to a mysterious and esoteric recipe,
> that he wouldn't
> > go into in print, but he recommended a discussion with the
> manager, who would
> > be happy to explain how it is done. For those who may not be up
> on this staple
> > of nearly every steakhouse in the nation, it is a large
> Bermuda-type onion,
> > cut partially through into wedges, soaked a bit in ice water until it
> > separates into "petals" (this is commonly done with scallions in Chinese
> > restaurants to make brushes for sauce), and then the whole
> thing is crumbed
> > and deep fried, and eaten petal by petal, with a dipping sauce.
> >
>
> I assume you're talking about THE OUTBACK STEAKHOUSE which
> happens to be one of my
> faves.  If I can find it, I have the recipie for the bloomin
> onion (spices and all)
> around here somewhere.  I usually skip the sauce which is a ranch
> dressing.  Their
> cheese froys are also the best, but I personally wish I could
> scam the recipie (the
> spices they use) for the Shrimp on the Barbie appitizer.  Too
> Good for words!
>
> Brenna
>
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