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Menu Description:"An Outback Ab-Original from Russell's Marina Bay."
If you go to an Outback Steakhouse expecting exotic Aussie prarie food that someone like Crocodile Dundee would have enjoyed, you're gonna be a bit disappointed, mate. Except for a little Australia-themed paraphernalia on the walls, like boomerangs and pictures of kangaroos, the restaurant chain is about as "down under" as McDonald's is Irish. The three founders, Tim Gannon, Chris Sullivan, and Bob Basham, are all U.S. boys. And the menu, which is about 60 percent beef, contains mainly American fare with cute Australian names like The Melbourne, Jackeroo Chops, and Chicken on the Barbie.
The founders say they chose the Aussie themes because "Most Australians are fun-loving and gregarious people and very casual people. We thought that's exactly the kind of friendliness and atmosphere we want to have in our restaurants."
In only six years, Outback Steakhouse has become our number one steakhouse chain - in part because of the Bloomin' Onion: a large, deep-fried onion sliced to look like a flower in bloom that was creaated by one of the restaurant's founders. What makes the appetizer so appealing besides its flowery appearance is the onion's crispy spiced coating, along with with the delicious dipping sauce, cleverly presented in the center of the oinion.
Although the restaurant uses a special device to make the slicing process easier, you can make the incisions with a sharp knife. It just takes a steady hand and a bit of care.
Source: "Top Secret Restaurant Recipes" by Todd Wilbur.
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