Is this Australian? "Bloomin Onion"
Linda M. Kreitz
served an appetizer called "Bloomin Onion". On the menu it says that
this is an Outback Ab-original from Russell's Marina Bay.
Supposedly you soak a bermuda onion in water overnight. This makes
the onion blow up like a flower. Then they take onion and batter it and
then deep fry it. This tastes just wonderful!!!!!
I would love to have the recipe for the batter. The batter is certainly
what makes the onion!!
So....two questions....is this really an Australian dish????
and does anyone have the recipe for the batter?
You can mail me at: lm...@lehigh.edu
Thank you.
Linda Kreitz
tl "id
Mathew Burggraaff
: I just ate at an "Australian Restaurante" (I live in the USA). They
: Thank you.
: Linda Kreitz
Well...I havent heard of it before ....
And I have lived here a long long time (all of my life even!)
Sounds nice though!
Should try a kangaroo meat pie but .... yummy!!!!
What else did you have?????
What else was on the menu?????
Mathew B.
mat...@hiplab.newcastle.edu.au
-Here and Now.
And I have lived here along long time(allofmy life even!)
: tl "id
Rick
: served an appetizer called "Bloomin Onion". On the menu it says that
: this is an Outback Ab-original from Russell's Marina Bay.
: Supposedly you soak a bermuda onion in water overnight. This makes
: the onion blow up like a flower. Then they take onion and batter it and
: then deep fry it. This tastes just wonderful!!!!!
You can also get these at "Chili's" restaurants in the US. They
are called "Onion Blossoms".
Rick
mk...@uno.edu
>I just ate at an "Australian Restaurante"...They served an appetizer called "Bloomin Onion". On the menu it says that this is an Outback Ab-original from Russell's Marina Bay.>
As far as I know, this delicious appetizer originated at Russell's Marina Grill here in New Orleans, where it is called an Onion Mumm. I don't know just what is in the batter. They are located at 8555 Pontchartrain Boulevard. Maybe they would send you the recipe.
Rick
Terri Wright
>served an appetizer called "Bloomin Onion". On the menu it says that
>this is an Outback Ab-original from Russell's Marina Bay.
OOOOOH yeah! The Outback has some really good food (never been to Australia,
so I don't know how authentic it is) but what I love even better than the
Bloomin Onion is the Walkabout Soup. It's this creamy onion soup with a most
unique flavor. I was able to trick a waitress into telling me that it has a
chicken base, but no recipes are available to the public. Luckily, a bay
leaf was found at the bottom of my bowl so that gave me a hint as well.
Anyone know the recipe? I was able to make a reasonable facsimile with
chicken broth and vidalia onions, but would love to have the real recipe.
My mouth is watering just thinking about it, Mates!
- t
Terri Wright twr...@ahec.ufl.edu
UF College of Medicine (904) 392-2855
Enjoy life - this is not a rehearsal!
- from a bumper sticker
Linda M. Kreitz
: : Thank you.
: : Linda Kreitz
: Mathew B.
: mat...@hiplab.newcastle.edu.au
: : tl "id
After looking over the menu again I've come to the conclusion that
the restaurant may be decorated with Australian decorations and such....
but I'm not sure if they actually have the "authentic" foods of
Australia.
Alot of the entrees have "Aussie" names to them. Such as:
Kookaburra Wings....known as buffalo chicken wings in the US
Aussie Cheese Fries...aussie chips tossed with Monterey Jack
and Cheddar cheeses.
(I must say that the french fries they
serve are quite delicicious....with alot
of seasonings on them).
Walkabout Soup.....some type of creamy onion soup
Jackerro Chops.....pork chops
Ribs on the Barbie....danish baby back ribs, smoked and grilled
And so on and so......
We had the prime rib steaks and they were very delicious.
By the way....this restaurant is called the "Outback Steakhouse",
and is located in Allentown, PA. And there is a waiting line
all the time.
Linda Kreitz
lm...@lehigh.edu
Tim
called the Lonestar. What they called it was a "Tumbleweed". It came
with a horse radish dipping sauce and was excellent!
- Tim \\\|///
\\|// Tim.St...@Dartmouth.edu
0 0
-----uuu--U--uuu-----
Christine Neidecker
>
> After looking over the menu again I've come to the conclusion that
>the restaurant may be decorated with Australian decorations and such....
>but I'm not sure if they actually have the "authentic" foods of
>Australia.
I would quite agree...it's a cute idea for a chain, but I really doubt
the authenticity.
>
> Alot of the entrees have "Aussie" names to them. Such as:
> Kookaburra Wings....known as buffalo chicken wings in the US
They're not even good imitations of Buffalo wings -- they don't even
taste good, IMO -- very salty (a problem I find with many of their
dishes).
>
> We had the prime rib steaks and they were very delicious.
>
That's the consensus from everybody I know who's eaten there.
> By the way....this restaurant is called the "Outback Steakhouse",
> and is located in Allentown, PA. And there is a waiting line
> all the time.
Very long. By the time we get there, wait, and get seated, I'm very
cranky (because I get cranky if I get over-hungry, and because I don't
like steak anyway, so it probably wasn't my idea to go there). My
husband now feels that he could go to the store, buy a steak, a potato,
salad stuff, and a six-pack of Foster's, go home and cook and eat the meal
and clean up, and then return to Outback all in the time it takes
to wait for a table there. He'd save a few bucks, too.
Of course, if you go early enough on a weeknight, there's probably not
much of a wait.
Ah well. I'm quite in the minority of not liking the Outback (or the
Olive Garden, for that matter), but that suits me fine. :-) No lines
at home!
Chris
Bob Niedergerke
Mathew Burggraaff <mat...@hiplab.newcastle.edu.au> wrote:
>Linda M. Kreitz (lm...@toto.CC.Lehigh.EDU) wrote:
>: I just ate at an "Australian Restaurante" (I live in the USA). They
>: served an appetizer called "Bloomin Onion". On the menu it says that
>: this is an Outback Ab-original from Russell's Marina Bay.
>
> And I have lived here a long long time (all of my life even!)
>
> Sounds nice though!
This particular dish is getting quite a following in the States, if the
restaurants here are any indication (Raleigh, NC, a far cry from Australia).
The Outback is likely the one the original poster was talking about.
I've seen it under other names: "Awesome Blossom" and something else. These
were at a Texas steakhouse (it's like a whole other country :-) ) and at a
regular old American restaurant, neither of which I believe make mention of
the dish's origins in Australia.
Of course, this doesn't prove anything...
Cheers,
bobn
----------------------------------------------------------------------------
Bob Niedergerke "Speak Softly and Drive a Sherman Tank"
bo...@cybernetics.net
Amy W. Graham
needs some practice with its Bloomin Onions. The one we had was sitting in
a pool of oil - seems they didn't drain it too well after deep frying it.
Unfortunately, something that oily pretty much ruins dinner for me. My
husband said his steak was very good though. I had swordfish, which
started out pretty tasty, until I got to the part that hadn't thoroughly
cooked. The manager did come over to apologize, and gave me a coupon for a
free Bloomin Onion!
Amy
--
Amy Wissoker Graham
Swarthmore College Library
Swarthmore, PA 19081-1399
email: agra...@cc.swarthmore.edu
wl-let...@society.com
I don't know about the batter, but as for the Blooming Onion being
australian in origin..... let's just say that I have been to 2
restaurants here in good ol' Brooklyn, New York (One a steakhouse
and one a deli) that claim that their Blooming Onion is an "original"
recipe created by them!
:>
---
Sent via WorldLink on 06/08/94 at 03:57:22.
From: The Spectrum BBS
Brooklyn, NY
NY's Finest MBBS
Pat Churchill
in some Down Under quarters like salt, eg.
*How ya goin', mate?*
*Be better if I could shake off this blimmin cold. Got caught in the
blimmin rain and got me blimmin clobber wet. Blimmin nuisance. Then I
pigged out on blimmin onions and got a blimmin case of the blimmin trots.*
Blimmin = DU pronunciation of bloomin'
--
< The floggings will continue until morale improves >
< pch...@actrix.gen.nz >
< Pat Churchill, Wellington, New Zealand >
Bob Niedergerke
Christine Neidecker <cnei...@cyclone.mitre.org> wrote:
>
>Ah well. I'm quite in the minority of not liking the Outback (or the
>Olive Garden, for that matter), but that suits me fine. :-) No lines
>at home!
I don't think you're in the minority about Olive Garden. I'm amazed they
stay in business in areas where there are real Italian eateries about.
Cheers,
bobn
--
--------------------------------------------------------------------------
Bob Niedergerke "Speak softly, drive a Sherman tank"
bo...@cybernetics.net
DEBORAH M. PERKINS
Debbie
John De Armond
>Linda M. Kreitz (lm...@toto.CC.Lehigh.EDU) wrote:
>: I just ate at an "Australian Restaurante" (I live in the USA). They
>: served an appetizer called "Bloomin Onion". On the menu it says that
>: this is an Outback Ab-original from Russell's Marina Bay.
>: Supposedly you soak a bermuda onion in water overnight. This makes
>: the onion blow up like a flower. Then they take onion and batter it and
>: then deep fry it. This tastes just wonderful!!!!!
No. Done with a machine. The machine looks like a french fry cutter
except that the blades fan out radially from the center instead of the
FF cutter's grid pattern. Soaking the onion in water may make the
segments separate easier but it works just fine with freshly peeled
onions. The machine is very expensive ($600) and has been available for
years. After the onion is cut, it is picked up with a special, slightly
dished screen ladle, dipped in batter and then deep fat fried.
>You can also get these at "Chili's" restaurants in the US. They
>are called "Onion Blossoms".
Thought those were called "Awsum Blossoms". Or is that another chain's
trademark?
John
--
John De Armond, WD4OQC, Marietta, GA j...@dixie.com
Performance Engineering Magazine. Email to me published at my sole discretion
Clinton at Normandy for D-day is worse than Hitler presiding over the
Holocaust Museum.
L.A.Z. Smith
somebody else) pronounced it unauthentic. The fried onion flower is
popular at a variety of chain fern bars around the U.S.
Last night we went to a favorite fish house here (Bob Chinn's) and I
was delighted to see yabbies on the specials list; yabbies are
Australian crawfish, and I hadn't ever seen them in this country
before. We ordered an appetizer portion and were somewhat surprised
to get the yabbies served split in the shell. On our visit to
Australia last year we only ever saw tails, usually peeled.
The tails, so far as I know, are the only edible part, save for a
tiny bit of meat in the little claws, more trouble to extract then
it's worth. So I wondered at the service. But then I reflected
that what we'd really been given to eat was the equivalent of three
yabbie tails, and served peeled that would have looked like an
awfully small portion for $8.95!
Leah Smith le...@smith.chi.il.us
John De Armond
>I don't think you're in the minority about Olive Garden. I'm amazed they
>stay in business in areas where there are real Italian eateries about.
Or even when there isn't! That has to be some of the worst slop I've
ever tried to eat. A super disappointment after the high recommendation
a friend gave it. I'd rather have cold Chef Boyardee...
Mike Pritchard
>From: j...@dixie.com (John De Armond)
>Subject: Olive Garden (was Re: Is this Australian?
>Date: Tue, 14 Jun 94 01:52:52 GMT
I'll second that negative vote for th Olive Garden. I can't belive my in-
laws like that place so much! (but then...they also like "Chi-Chi's", a big
Mexican restaurant chain) In my opinion, the Olive Garden's food is not any
better than frozen crud from the supermarket.
My 2 cents,
Mike Pritchard
.
.
***************************
Disclaimer:
"Any opinion expressed is my own, and not that of my employer"
OR
"Nobody saw me do it...you can't prove anything!"
****************************
Michael Pritchard Phone: (217) 333-0850
Operations Supervisor FAX: (217) 333-7151
WILL AM/FM Radio Internet: mike...@uiuc.edu
University of Illinois
Robert Williams
> laws like that place so much! (but then...they also like "Chi-Chi's", a big
> Mexican restaurant chain) In my opinion, the Olive Garden's food is not any
> better than frozen crud from the supermarket.
>
> My 2 cents,
>
> Mike Pritchard
>
>
As someone who has a wide tolerance for restaurants... This is one that
exceeded it. And I also heard good things about it but once was enough to
convince me otherwise... I'll third that negative vote.
skip
Barry Fowler
: About five years ago, I thought the Olive Garden was one of the best
: restaurants. Since then, I've eaten there occasionally and I've come
: to the conclusion that the food is not as good as it used to be.
: Maybe they changed owners or something.
: Flora
The last I've heard, they are a chain, owned by General Mills.
For a chain restaurant, I kinda like them but I wouldn't call them
"authentic" when it comes to Italian.
FMC
Sassan Sanei
from U.S. e-mail addresses. I wonder if the food is any different in Canada,
because I've been to the Olive Garden restaurants in and around Toronto
quite often and it's marvelous. And I'm extremely picky about food. I've
also never met anyone who didn't love the food there, even Italians who grew
up in Italy eating "authentic" Italian cuisine.
Any reaction from Canadian readers?
Cheers,
Sass
------------------------------------------------------------------------------
Sassan Sanei
Electrical Eng. & Philosophy
University of Waterloo
Waterloo, Ontario, Canada
jeffrey trust
I'll have to second this. Several years ago (~3?) I was providing
communications at a walk-a-thon and the Olive Garden was one of the
sponsers. As volunteers, we got *free* lunch from the Olive Garden, and
it was very good (especially since it was free!). Interesting that a
previous poster noted that it was good in Canada. Something has obviously
changed in the US.
--
******************************************************************************
Jeffrey Trust KB6WOR |
(hbge...@huey.csun.edu) | (I speak only for myself)
Student | +-----------------+
Department of Geological Sciences | The Epicenter of Learning
California State Univesity, Northridge |
------------------------------------------------------------------------------
Michael Kankiewicz
Shouldn't this be in .restaurants ? (Not that it really bothers me.)
MK
Steve Benton
I've tried the Olive Garden twice.
The First time the service was GREAT the food Boring.
The Second time Very BAD service and the second round of the Salad Bowl
was delivered with a little something extra added....A BURNT CIG. BUTT!!
I will NEVER visit one of the establishments again!
Steve
--
________________________________________________________________________
Steve Benton W A K E F O R E S T U N I V E R S I T Y
Assistant Registrar _ _ ___ _ _
PO Box 7207, W/S, NC 27109 / / /__ / /
Home Phone: (910) 760-0415 /_/_/ / /__/
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Work Fax: (910) 759-6056 Internet Address: ben...@ac.wfunet.wfu.edu
Default Trumpet User
Yep, they've changed ownership. And I know that after
that, the quality of the food declined. I used to come
in just for the breadsticks alone. They were very
well made, fresh and wonderfully garlic-buttered.
Today, they're mass manufactured, shipped in, and
taste rather like some pre-made found in plastic
bags. I think the controlling company tried to cut
costs without any attempt to maintain the high-
standard of cooking that Olive Garden was known
for.
Oh, well...
d =)
Christine Neidecker
>restaurants.
I'm not an Olive Garden fan, but did have a good meal there once,
about 4 years ago. I had a huge fruit salad served on top of lettuce
with a delicious honey-mustard dressing. It was pretty refreshing.
I don't mind their salad, breadsticks & sometimes the minestrone
if I have to eat there (it beats the Outback, IMO!) but have been
disappointed by the entrees.
Chris
Stan Horwitz
: About five years ago, I thought the Olive Garden was one of the best
: restaurants. Since then, I've eaten there occasionally and I've come
: to the conclusion that the food is not as good as it used to be.
: Maybe they changed owners or something.
An Olive Garden opened up near me about a year or two ago. I have tried to
go there for dinner only 3 or 4 times. Each time, the wait was at least an
hour and they were so crowded in the waiting area that there was hardly any
room to stand. Since I am lucky enough to live in a city which has plenty
of good Italian restaurants, I could never justify waiting in their long
lines for dinner. Whenever I drive by the place there's usually a long line
out the OG's door so they must be doing a good business and have good food
especially since I can think of several comparably priced Italian restaurants
within a mile of the Olive Garden near me.
--
My name is Stan Horwitz and my E-mail address is st...@astro.ocis.temple.edu
My opinions are all mine. They do not reflect those of my employer.
Alberto L. Zuniga
This may be fictitious, but I heard that the food and atmosphere were
developed in response to a marketing survey, in which it was determined
that most Americans enjoy eating in Italian restaurants, but don't care
for authentic Italian food.
Personally, I don't care much for the Olive Garden's food.
--
Alberto L. Zuniga - Texas School for the Blind and Visually Impaired
zuni...@tsb1.tsbvi.edu (preferred), cs...@cleveland.freenet.edu
Stan Horwitz
: This may be fictitious, but I heard that the food and atmosphere were
: developed in response to a marketing survey, in which it was determined
: that most Americans enjoy eating in Italian restaurants, but don't care
: for authentic Italian food.
About a year ago, I took a Delta flight to Orlando which is where the first
Olive Garden is. The in flight magazine on this flight had a whole long
article about the history of the OG and its method of marketing. I think at
that time, the OG chain was owned by the same people that run Burger King
fast food restaurants.
In any event, before an OG is opened in a new area where there are no other
OGs around, they do a study to see what the particular taste preferences are
of the people who live in that area. With this information, they alter their
sauces and dishes to suite what they expect most people in that area to buy.
As such, an OG in Orlando might have an entirely different tasting menu than
an OG in New York or Chicago. They customize their restaurants' menus and they
apparantly spend a lot of time and effort in planning how to do this stuff.
Given the fact that the city in which I live (Philadelphia) has a large Italian
neighborhood with lots of superb Italian restaurants (many of which are very
inexpensive), you would think that most Philadelphians would not want to eat
at our three or so local Olive Gardens. That, however, is not the case. When-
ever I pass by any of the local OG outlets, they look extremely busy. Quite
often, the OG which I pass by on my way home from work, has a line out the
door and usually an hour wait for a table. Since we have so many fine Italian
restaurants in Philadelphia, this always amazes me. The OGs I have been to
have been okay, but certainly not on the same level as other Italian places
near by which serve better food for less money.
Cher Lindenmuth
Boy, I sure have to disagree with you here. The Outback
*very quickly* became our favorite restaurant (and we eat
out a lot). Of course, you have the wait to deal with
during peak hours, but we have never, and I mean NEVER,
had a bad meal there. In fact, I can't recall ever
having a meal we didn't *rave* about. And we've ordered
a large percentage of their dinners. But then, we're
also extremely carnivorous :-)
As for the Olive Garden, I really liked it when they
first opened, especially the breadsticks. But the few
times we've been there in the last couple years, I have
been rather disappointed. In fact, I was shocked when
we went there recently on a Friday night, and there
were practically tumbleweeds in the place! So I'd
say we're not the only ones who think it's gone
downhill.
--> Cher
Marsha Hirsch
although there are other, much better Italian restaurants
nearby. Last summer, while in Minnesota, we ate at an OG
there and were surprised at how different the food tasted.
The manager told us that the food is, in fact, different
in different parts of the country, even though it is a
national chain. Taste tests were done regionally. Some
places might like a spicier sauce, or a sweeter soup, or
more tomatoes in a sauce, etc., and recipes are adjusted
accordingly. I don't know this for a fact, but it does
make sense.
Joe Martinez
I'll have to put in sort of a positive point for the Olive Garden. Yes,
I've had much better Italian food, and I would NEVER go there for dinner,
BUT it is a rather inexpensive place to go for lunch, especially when you're
tired of fast food. Their all-you-can-eat soup, salad, and breadsticks is
less that $5, so you can eat there fairly inexpensively, and I do love their
salad.
-Joe
--
Joe Martinez (jmar...@oboe.calpoly.edu)
"If a man is considered guilty for what goes on in his mind, give me the
electric chair for all my future crimes."
-Prince
Mike Roberts
|> from U.S. e-mail addresses.
|> Cheers,
|> Sass
I have eaten in the Olive Garen in San Antonio Tx. and thought it was wonderful.
Their continuously flowing frest baked garlic bread sticks are absolutely
out of this world. Their antipastos are great. My wife had veal marsala
and I had veal parmashean...we loved it all. Great place.
Mil...@idx.com
I've been reading this and other posts regarding the Olive Garden and I feel
strongly to warn people to stay away fromt the OG in Naples, FL - IT IS
HORRIBLE!! The food tasted as if it was a very bad store bought frozen entree
which they just re-heated in a microwave. The service was awful as well. It
really makes me angry when I go to a restaurant and I could have had a MUCH
better meal if I stayed home and cooked it myself. I expect an Italian
restaurant to have a decent sauce and theirs is terrible. While we were there,
the waiter spilled an entire drink tray on one poor man's lap!
One thing I don't understand is the place is always packed!! Maybe it is due to
the fact that I am only 26 and all the other people in the place were over 60 -
could it be the tastebuds are the first to go?
Tracy
Mary Burak
time I go there, the past is overcooked, and none of the wait people I've
had understand when I ask that it be cooked al dente. So, when I go,
I usually have only salad and bread sticks.
If you really like Italian food, I highly recommend the Macaroni Grill.
I went to the one in Albuquerque and was very impressed. There are no
cubby holes to hide you in, just one large open space that doesn't feel
threatening, or crowded. The service is excellent, and some of the
waiters would walk around singing songs from Italian operas. (They'll
even sing Happy Birthday in Italian for you). I've had several of their
dishes, but my favorite is the pasta gambaretti (pasta and shrimp).
I feel that the Macaroni Grill is worth the 200+ miles it take for me to
drive there.
Mary Burak mab...@nmsu.edu
___________________________________________________________________________
Workstation Support Center
Computing and Networking Technologies Organization
New Mexico State University, Las Cruces
"We're all just crash-test dummies on the information highway"
Ted Taylor
bm> The last I've heard, they are a chain, owned by General Mills. For a
bm> chain restaurant, I kinda like them but I wouldn't call them
bm> "authentic" when it comes to Italian.
Yeah. The whole concept has been widely written up in magazines and news-
papers. General Mills "invented" Olive Garden after market research showed
there was a good chance of success in that part of the market. They took
reasonably "legit" Italian recipes and corrupted them to make them more
palatable to Americans and more profitable and less difficult to cook (for
example, any sharp flavors or unfamiliar cheeses were replaced by what
Americans were used to). The result is an achievement of American marketing,
not quality cooking. And it's a BIG chain -- generally a guarantee of
mediocre food. (Which was what I experienced the one time I went to one.)
---------
Fidonet: Ted Taylor 1:109/104.4214
Internet: Ted.T...@p4214.f104.n109.z1.fidonet.org
Kimberly Lee Conroy
In a previous article, SSA...@ELECOM2.watstar.uwaterloo.ca (Sassan Sanei) says:
>About the Olive Garden, I noticed a lot of negative reactions to the place
>from U.S. e-mail addresses. I wonder if the food is any different in Canada,
>because I've been to the Olive Garden restaurants in and around Toronto
>quite often and it's marvelous. And I'm extremely picky about food. I've
>also never met anyone who didn't love the food there, even Italians who grew
>up in Italy eating "authentic" Italian cuisine.
>
>Any reaction from Canadian readers?
>
> Cheers,
> Sass
Hi! I enjoyed the food but had a problem with the prices. I payed alot
for only a touch of food (I went at lunch). I could get the same food
(some may say better) at other resturants alot cheaper and more then I can
eat (well almost). But that is just me!
--
Kimberly Lee Conroy * "When climbing a mountain, always
Psychology/Law I * strive for the tall ones. The view is
Carleton * much better when you reach the
ao...@FreeNet.Carleton.CA * top!" V.C. Andrews
Bill Shoemaker
due to the fact that I am only 26 and all the other people in the place
>were over 60
>-
>could it be the tastebuds are the first to go?
That's entirely possible. I was reading one of those "Imponderables" books
(forget the author), and in it therewas a section on why cafeterias are so
popular with older people. Among the reasons were that many older people
like lower prices, smaller portions and the blander non-ethnic foods.
So, if you go into a mainstream restaurant, especially an ethnic one, and
the crowd seems to be older than usual, you might want to think twice about
staying.
Bill Shoemaker
Tippi Chai
>
>>because I've been to the Olive Garden restaurants in and around Toronto
>>quite often and it's marvelous. And I'm extremely picky about food. I've
Well here's someone who doesn't. My first experience with OG was in Florida
and it was horrible - everything tasted the same. I was quite
reluctant to go to the ones here in Toronto. But I have been to
2 or 3, and while they're slightly better than the Florida one,
I still hated their salad and found the choices in the menu limiting.
I would not use the word "marvelous" with their dishes. Some friends
of mine also think that OG is definitely not the first choice when dining
out - when you spend money, why not go to a place that you thoroughly
enjoy?
--
**********"We all breathe the same air" KaTe Bush
Tippi Chai, Toronto, Canada <ch...@gpu.utcc.utoronto.ca || ch...@utorgpu.bitnet>
Disclaimer: all opinions, pinions and onions expressed herein are solely mine.
TerryBuff
shoem...@delphi.com (Bill Shoemaker) writes:
True, Bill, I saw it in Florida. I was there two years ago taking
care of my elderly Mother-In-Law and had to eat in some of those
cafeterias. BLAND! And they have a thing called the Early Bird
Special when the prices are lower and the places are mobbed.
TerryBuff
bbo...@shwcase.com
ЪДДДДДДДДДДВДДДДДДДДДДВДДДДДДДДДДї
АДДДДДДДДДДБДДДДДДДДДДБДДДДДДДДДДЩ
Like you, I have tried Olive Garden several times, but no
more. Whenever you order a pasta late in the day you get it
nuked in the Microwave oven which crisps the ends even burns
them and makes the dish very untasteful in many ways,
especially texture. Everyone I have asked said they like their
breadsticks..I dont go to Restaurants just because they have
great breadsticks.
Respectfully;
---
ю PB 1.17 00032 ю Everybody lock and load. This may get messy.
The World's Most Famous Beach, Daytona Beach, FL
pwl...@indyvax.iupui.edu
that this is true of Red Lobster of late. Being owned by General Mills, the
same company that owns Olive Garden, I wonder if this could have carried over
from the Olive Garden. I remember as a child growing up in Independence,
Missouri, that the Red Lobster served great food at a decent price....plus
it was close to my parent's house. BUT, when I move to Indianapolis, where
I will probably move from when I finish school, I noticed that the Red Lobster
was not very good....at least not as good as I remembered.
It seems the same is true of the Olive Garden. The one in Independence
is pretty good, but the two I have been to here have not been as good. So, as
some have noted in previous posts, the quality must be regionally influenced.
Just thought I would add my $.02!!!
AS...@asuacad.bitnet
its place ... I generally avoid it however. It's funny how one bad
experience, no matter how well they tried to fix it, can change one's
perceptions permanently. The pasta dish I ordered came out swimming in
butter! Now I *like* butter as a rule, but this was right out! As I
remember, it was some type of cream sauce - maybe Fettucini Alfredo (sp?)
or something. Anyway -- the waiter wasn't too inclined to rectify the
the situation, so I asked to speak to the manager. Not only did he
offer to get me a new dish (I declined), but he comped both our meals,
and sent over a round of drinks. The manager did the right thing - no
doubt, and they did not completely loose me as a customer. It was just
one of the worst meals I've ever encountered in a restaurant.
Just my two cents ...
Hilary
as...@asuvm.inre.asu.edu
hilary_...@macmail.inre.asu.edu
Mike Schechter
Date: 18 Jun 94 00:13:27 -0500
In article <068_940...@blkcat.fidonet.org> Ted Taylor,
The one in Rochester NY was excellent.
It was just a bunch of us catching a quick bite after driving several hours,
but
I was happil;y surprised..
The one in Syracuse, NY on the othr hand.. was what I'd expect of any
chain-restaurant. Like a Bennigans but Italian instead of cajun/southwest.
But the one in Rochester was very good.
Perhaps, like any other restaurant alot of it depends on whose cooking the
food???
Mike Schechter | Mike_Sc...@isr.syr.edu
Systems Engineer | i...@syr.edu
Institute for Sensory Research | (315)443-9742
Susan Miller
>Like other chain restaurants (Chilis, TGI Friday's, etc.), Olive Garden has
>its place ... I generally avoid it however. It's funny how one bad
>experience, no matter how well they tried to fix it, can change one's
>perceptions permanently. The pasta dish I ordered came out swimming in
>butter! Now I *like* butter as a rule, but this was right out! As I
>remember, it was some type of cream sauce - maybe Fettucini Alfredo (sp?)
I had the same experience. When the Olive Garden first appeared here in Dallas
I went a few times and enjoyed it. The past couple times I've been there, the
pasta dish has been literally swimming in garlic butter. I've given it a few
tries lately and I give up. The food is awful and why they insist on all the
butter in the entrees is beyond me. I won't be going back. Oh but they do
have a good cheesecake with Giradelli(sp?) chocolate on top of it.
===============================================================================
Susan Miller
Texas Instruments
Semiconductor Process & Device Center
Email: mil...@spdc.ti.com
===============================================================================
William R Clark - 5441
meal of my life. As others have written, the pasta was swimming in butter. The
vegetables I ordered were breaded (!!!!) and the cappucino was some sort of Nestles
concoction with whipped cream and mint liqueur on top. It was a negative 4 star
dining experience.
---
**********************************************************************
Randy Clark, Sr. Telecom Specialist | "Good ballplayers make
Alcatel Network Systems | good citizens."
email: cla...@aur.alcatel.com | - Chester A. Arthur
**********************************************************************
William Dieterich
>In keeping with the same type of thread here, I must say that I have found
>that this is true of Red Lobster of late. Being owned by General Mills, the
>same company that owns Olive Garden, I wonder if this could have carried over
>from the Olive Garden.
FYI, General Mills is about to open a new chain called China Coast, which
you guessed it, will deal with chinesses and other of that nature as
popular in the US. They probably will NOT serve dog or cat. :) :)
Anyways if you read any of the trade articles about OG or Red Lobster, the
main thing they are selling is thier service. Based on studies they have
done, it was the kind waiters,waitresses, thier smiling faces, etc that
made most people come again.
--
William Dieterich Call Sign: KD4LZE Email: wdie...@rainbow.sosi.edu
"The Clinton people really think they know technology, and that's why
they're so dangerous" -- George Gilder, author of _Telecosm_.
Mary Lou Kenny
(William Dieterich) wrote:
[snip]
>
> FYI, General Mills is about to open a new chain called China Coast, which
> you guessed it, will deal with chinesses and other of that nature as
> popular in the US. They probably will NOT serve dog or cat. :) :)
There is a China Coast here in Tucson already. I have not been there yet
personally, but several of my friends have gone and absolutely loved it.
I suppose I'll give it a try one of these days...
--
mlk
Stephanie da Silva
> FYI, General Mills is about to open a new chain called China Coast, which
> you guessed it, will deal with chinesses and other of that nature as
> popular in the US. They probably will NOT serve dog or cat. :) :)
Aha, that makes sense.
Cause nearby, a new Olive Garden just opened. And right next door,
built at the same time, in the same lot and opening at the same time
is a China Coast restaurant. I was wondering if there was any
connection. Now I'm going to have to go try it.
--
Stephanie da Silva PO Box 720711
ari...@taronga.com Houston, TX 77272
Moderator, rec.food.recipes 713 568 0381
Sassan Sanei
>built at the same time, in the same lot and opening at the same time
>is a China Coast restaurant. I was wondering if there was any
>connection. Now I'm going to have to go try it.
When I lived in Toronto, there was an Olive Garden and a Red Lobster sharing
a building on Yonge St., north of Eglinton. Then when the Olive Garden
closed 9 or 15 or whatever chains in Ontario and Quebec, Red Lobster closed
at the exact same time. Any relation there? Anybody in Canada see a China
Coast yet?
------------------------------------------------------------------------------
Sassan Sanei
Electrical Eng. & Philosophy
University of Waterloo
Waterloo, Ontario, Canada
Paul Hostetler
Steve Benton <ben...@ac.wfu.edu> wrote:
>jeffrey trust (hbge...@huey.csun.edu) wrote:
>: FMC (f...@netcom.com) wrote:
[chomp]
>I've tried the Olive Garden twice.
>The First time the service was GREAT the food Boring.
>The Second time Very BAD service and the second round of the Salad Bowl
>was delivered with a little something extra added....A BURNT CIG. BUTT!!
>I will NEVER visit one of the establishments again!
The same thing happend to me at Chi-Chi's! I found a
burnt cigarette butt in the basket of corn chips. The
manager claimed "It must have fallen off the bottom
of someones shoe". I would hate to see where they keep
the chips if this is the case.
--
ms_hos...@kcgl1.eng.ohio-state.edu
phos...@magnus.acs.ohio-state.edu
at...@cleveland.freenet.edu
70004.3540 (CIS)
Liorah Golomb
>In article <2tmu8o$5...@quad.wfunet.wfu.edu>,
>Steve Benton <ben...@ac.wfu.edu> wrote:
>>jeffrey trust (hbge...@huey.csun.edu) wrote:
>>: FMC (f...@netcom.com) wrote:
>[chomp]
>>I've tried the Olive Garden twice.
>>The First time the service was GREAT the food Boring.
>>The Second time Very BAD service and the second round of the Salad Bowl
>>was delivered with a little something extra added....A BURNT CIG. BUTT!!
>>I will NEVER visit one of the establishments again!
>The same thing happend to me at Chi-Chi's! I found a
>burnt cigarette butt in the basket of corn chips. The
>manager claimed "It must have fallen off the bottom
>of someones shoe". I would hate to see where they keep
>the chips if this is the case.
My friend got served a cigarette butt in an order of nachos at The Keg (a
steak house chain in southern Ont. - maybe elsewhere?) a couple of months
ago. They gave him a lousy coupon for a free appetizer - and it even had
an expiry date on it! I think they should have bought the meals of
everyone at the table, since the nachos were an appetizer for he and his
companions.
I guess we've gone a bit off topic, unless anyone has advice for cooking
with cig butts <gag>.
-Liorah
--
Liorah Anne Golomb, "The path of my life is strewn
Professional Student with cowpats from the devil's
lgo...@epas.utoronto.ca own satanic herd." -Blackadder II
rbig...@gmail.com
The "Bloomin' Onion" is the Outback Steakhouse version from a dish of American origin(a NJ steakhouse claims "firsties", but you know how that goes). It's called by different names by whoever is selling it. The basic principle is the same: a large sweet onion, cut with a special bladed tool, battered and deep fried. The variations come from the batter and dipping sauce recipies.
Jeßus
>Outback Steakhouse is an American chain, using an "Aussie" theme for marketing only. There is nothing authentic about it (unless they serve Fosters).
Nancy2
Did y'all know there are something like 2,500 calories in one Bloomin'
Onion? LOL. Of course they taste good! But I don't think one person
eats the whole thing by themselves, do they?
You can probably find a batter recipe at "copycat recipes," or the like...just
Google for a recipe.
There is even a cutting gadget for sale that you can use to cut the onion into
its blossom shape.
N.
Jeßus
of them.
sf
shared. Two for lunch, 4 or more for an appetizer. Haven't done it
in decades. Frankly, I didn't know anyone who eats like that anymore.
Maybe the young, healthy and active can get away with it - but I'm not
young anymore, and I'm definitely not as active as I was 35 years ago.
At least I can put a + in the healthy column (knock on wood).
--
I love cooking with wine.
Sometimes I even put it in the food.
sf
> Wikipedia says it is American in origin, this is the first I've heard
> of them.
Onions. My husband and I used to share one at the Renaissance Faire
back in the day, but I don't know where it originated.
Julie Bove
"Jeßus" <j@j.j> wrote in message
news:1ns2qb17msagnf9mo...@j.net...
know that we ate at a Chili's once. Can't remember what state it was in.
Might have had another name to it but was an onion cut up like a flower,
battered and deep fried. Very, very greasy.
Thomas
> My husband and I used to share one at the Renaissance Faire
> back in the day, but I don't know where it originated.
>
(I'm bored and had to type something)
Nancy Young
find at fairs. Blooming onion at the Bloomsburg fairgrounds
seems like a double play on words, though wiki says it's
invented in Springfield, NJ. Who knows.
I had my second funnel cake last week at our county fair.
This time I get why they're popular, much better than the
first heavy doughy one I had.
nancy
Dave Smith
> It does rather seem like one of those over the top foods you
> find at fairs. Blooming onion at the Bloomsburg fairgrounds
> seems like a double play on words, though wiki says it's
> invented in Springfield, NJ. Who knows.
>
> I had my second funnel cake last week at our county fair.
> This time I get why they're popular, much better than the
> first heavy doughy one I had.
>
it was not a good one. Maybe it was that I was predisposed to dislike
something made of deep fried batter but with nothing in it but a lot of
empty calories and fat. I was at a local festival a couple years ago
and saw a concession stand selling them. If the product itself doesn't
turn you off the customers in line waiting for those things would do it.
Nancy2
and redeeming qualities....? LOL.
N.
Jeßus
Nancy Young
> On 2016-08-03 2:35 PM, Nancy Young wrote:
>> I had my second funnel cake last week at our county fair.
>> This time I get why they're popular, much better than the
>> first heavy doughy one I had.
>>
>
> I never gave it a second try. My wife got one and gave me some. Maybe
> it was not a good one. Maybe it was that I was predisposed to dislike
> something made of deep fried batter but with nothing in it but a lot of
> empty calories and fat.
I go to, I get some form of fried dough, be it zeppole or loukoumades,
whatever.
nancy
cable...@comcast.net
Julie Bove
"Thomas" <cano...@yahoo.com> wrote in message
news:4d2ef99d-7cae-4e79...@googlegroups.com...
one. I did not like it one bit. Sickly sweet and greasy.
Julie Bove
"Dave Smith" <adavid...@sympatico.ca> wrote in message
news:OCroz.296$JR5...@fx04.iad...
what it was supposed to taste like and were all too eager to finish mine
off.
Julie Bove
"Nancy Young" <rjynlyo...@verizon.net> wrote in message
news:orsoz.963884$fy3.6...@fx12.fr7...
Bruce
Julie Bove
"Sqwertz" <swe...@cluemail.compost> wrote in message
news:6tn6u7yp...@sqwertz.com...
>
>> They are nasty. I could swear that I got one at Chili's some years back.
>> I
>> know that we ate at a Chili's once. Can't remember what state it was in.
>
Not you too! I have never suffered from angst.
Bruce
Parking angst.
Jeßus
dsi1
For lunch I had a Nongshim Bowl Noodle. It was pretty good - and cheap, but now I'm as hungry as a bear. Here's what was in it. At least, that's what they claim.
Ingredients
Wheat Flour, Palm Oil, Potato Starch, Modified Potato Starch, Salt, Corn Flour, and less than 2% of the following: Beef Bone Stock, Beef Concentrate, Beef Tallow, Beta Carotene Color, Casein, Citric Acid, Corn Syrup, Cottonseed Oil, Dextrin, Dextrose, Disodium Guanylate, Disodium Inosinate, DL-Methionine, Eggs, Garlic, Ginger, Glucose, Green Onions, L-Alanine, L-Cystine, Maltodextrin, Mono And Diglycerides, Monosodium Glutamate, Mushrooms, Natural Flavorings, Onion, Paprika Color, Pollock, Potassium Carbonate, Riboflavin Color, Sodium Carbonate, Sodium Phosphates, Sorbitol, Soybean, Soy Protein, Spices, Succinic Acid, Sugar, Tapioca Starch, TBHQ, Thiamine Hydrochloride (Vitamin B1), Tocopherol, Wheat Starch, Yeast Extract.
My guess is that it probably won't kill me. I only list it here to alarm some jumpy folks. :)
Julie Bove
"Jeßus" <j@j.j> wrote in message
Julie Bove
"Bruce" <Br...@invalid.invalid> wrote in message
news:MPG.320d52742...@News.Individual.NET...
Bruce
reach the service station before you run out of fuel. Fuel angst.
Jeßus
>
>"Jeßus" <j@j.j> wrote in message
>news:kga5qb93rhfcq28qr...@j.net...
>> On Wed, 3 Aug 2016 19:21:55 -0700, "Julie Bove"
>> <juli...@frontier.com> wrote:
>>
>>>"Nancy Young" <rjynlyo...@verizon.net> wrote in message
>>>news:orsoz.963884$fy3.6...@fx12.fr7...
>>>> On 8/3/2016 3:31 PM, Dave Smith wrote:
>>>> I enjoy fair food but it's once in a while. Probably any kind of fair
>>>> I go to, I get some form of fried dough, be it zeppole or loukoumades,
>>>> whatever.
>>>
>>>The only fair food I like is raw apples when I can get them, or popcorn.
>>
>> You must have strong teeth to eat raw popcorn.
>
>You have to suck on it for a while to soften it.
Where's Sheldon?
Julie Bove
"Bruce" <Br...@invalid.invalid> wrote in message
lot of fuel points! I try not to go less than half full. The military
trained us like that.
Bruce
Pet angst.
Nancy2
all eternity. ;-))
N.
lucreti...@fl.it
wrote:
icecream :)
Gary
> >> >> Not you too! I have never suffered from angst.
> >> >
> >> > Angst can also be when you're in a hurry, but can't find a parking
> >> > spot.
> >> > Parking angst.
> >>
> >> Nope. I always find a good spot.
> >
> > You haven't been paying attention and now you're not sure if you'll
> > reach the service station before you run out of fuel. Fuel angst.
>
> Nope. I normally fuel at Costco. Got Fred Meyer gas this last time. Had a
> lot of fuel points! I try not to go less than half full. The military
> trained us like that.
off beans of all kinds.
Would that warrant a bit of Bean angst? ;)
Gary
Gary
list.
People can cut their taste buds short and eat crappy food all they want.
We all still die. Eat what you want within reason and enjoy life.
Eating lousy unappealing food really doesn't make you live longer, it
just feels like it.
Funny I heard the other day:
Q - why is it that men usually die sooner than their wifes
A - because they want to
;)
John Kuthe
John Kuthe...
Bruce
dsi...@yahoo.com says...
because of the crap they eat. And orang-utans are nearly extinct due to
palm oil.
Bruce
> lucreti...@fl.it wrote:
> >
> > On Wed, 3 Aug 2016 19:37:17 -0700 (PDT), dsi1 <dsi...@yahoo.com>
> > wrote:
> >
> > >On Wednesday, August 3, 2016 at 4:05:10 PM UTC-10, cable...@comcast.net wrote:
> > >> On Tue, 2 Aug 2016 19:51:19 -0700 (PDT), Nancy2
> > >> <ellor...@gmail.com> wrote:
> > >>
> > >> >
> > >> >Did y'all know there are something like 2,500 calories in one Bloomin'
> > >> >Onion? LOL. Of course they taste good! But I don't think one person
> > >> >eats the whole thing by themselves, do they?
> > >> >
> > >> >You can probably find a batter recipe at "copycat recipes," or the like...just
> > >> >Google for a recipe.
> > >> >
> > >> >There is even a cutting gadget for sale that you can use to cut the onion into
> > >> >its blossom shape.
> > >> >
> > >>
> > >> I like them once in awhile. Same thing as fresh onion rings to me.
> > >
> > >I have had those novelty dishes a couple of times. These days the idea of eating one of those greasy things makes me feel ill. OTOH, I'd probably eat some if it was in front of me. Heck, I'd probably eat practically anything at the moment. I feel the urge for pancakes and onion rings.
> > >
> > >For lunch I had a Nongshim Bowl Noodle. It was pretty good - and cheap, but now I'm as hungry as a bear. Here's what was in it. At least, that's what they claim.
> > >
> > >Ingredients
> > >Wheat Flour, Palm Oil, Potato Starch, Modified Potato Starch, Salt, Corn Flour, and less than 2% of the following: Beef Bone Stock, Beef Concentrate, Beef Tallow, Beta Carotene Color, Casein, Citric Acid, Corn Syrup, Cottonseed Oil, Dextrin, Dextrose, Disodium Guanylate, Disodium Inosinate, DL-Methionine, Eggs, Garlic, Ginger, Glucose, Green Onions, L-Alanine, L-Cystine, Maltodextrin, Mono And Diglycerides, Monosodium Glutamate, Mushrooms, Natural Flavorings, Onion,
Paprika Color, Pollock, Potassium Carbonate, Riboflavin Color, Sodium Carbonate, Sodium Phosphates, Sorbitol, Soybean, Soy Protein, Spices, Succinic Acid, Sugar, Tapioca Starch, TBHQ, Thiamine Hydrochloride (Vitamin B1), Tocopherol, Wheat Starch, Yeast Extract.
> > >
> > >My guess is that it probably won't kill me. I only list it here to alarm some jumpy folks. :)
> >
> > That's nearly as bad as the list of ingredients on most commercial
> > icecream :)
>
> And this is why it's best to buy what you like and ignore the ingredient
> list.
> People can cut their taste buds short and eat crappy food all they want.
> We all still die. Eat what you want within reason and enjoy life.
> Eating lousy unappealing food really doesn't make you live longer, it
> just feels like it.
think you've got things backwards there :)
Bruce
dsi1
dsi1
to be the David Blane of rfc. Stay tuned! :)
Jeßus
>On 8/4/2016 2:45 AM, Nancy2 wrote:
>> dsi1, even if that noodle bowl kills you, you will be well preserved for
>> all eternity. ;-))
>
smiled and cheered the Nazis on as they led you to the chamber.
Bruce
even have gas!"