This past week I was on vacation, and ate out a lot more than usual.

One big surprise--a perfect ribeye at Outback Steakhouse. It was an inch
thick, aged to the perfect texture, trimmed so that it was round, if that
makes sense--in other words, none of the fatty stuff you get when you buy a
ribeye at the grocery. (But a good little border of grill-crispy fat on the
edges.) Also, I noticed no garlic salt flavor but what may have been a fresh
garlic rub. The baked potato was perfect, very hot and velvety, and the
broccoli was steamed to a fresh green color but tender, not half raw. The
hot ceramic plates they served the food on kept it hot--it was a pleasant
surprise to find the potato still hot ten minutes into the meal. The hot
wheat bread with whipped butter was nice, and the requisite "blooming onion"
appetizer was greasy and deep-fried delicious as always. Service was great,
too.

This was a surprise because the first (and last!) time I had eaten at
Outback before, the food was nothing remarkable. Entrees are the standard
$15-$24, and portions are huge so it is a great value. I brought home half
of everything to eat tonight.

On Jul 9, 12:20 pm, "cybercat" > wrote:
> This past week I was on vacation, and ate out a lot more than usual.
>
> One big surprise--a perfect ribeye at Outback Steakhouse. It was an inch
> thick, aged to the perfect texture, trimmed so that it was round, if that
> makes sense--in other words, none of the fatty stuff you get when you buy a
> ribeye at the grocery. (But a good little border of grill-crispy fat on the
> edges.) Also, I noticed no garlic salt flavor but what may have been a fresh
> garlic rub. The baked potato was perfect, very hot and velvety, and the
> broccoli was steamed to a fresh green color but tender, not half raw. The
> hot ceramic plates they served the food on kept it hot--it was a pleasant
> surprise to find the potato still hot ten minutes into the meal. The hot
> wheat bread with whipped butter was nice, and the requisite "blooming onion"
> appetizer was greasy and deep-fried delicious as always. Service was great,
> too.
>
> This was a surprise because the first (and last!) time I had eaten at
> Outback before, the food was nothing remarkable. Entrees are the standard
> $15-$24, and portions are huge so it is a great value. I brought home half
> of everything to eat tonight.

That IS a surprise! I feel the same way about Outback that you (once)
did. I suppose every dog has his day.

Glad you enjoyed your meal though. A nice steak & potato is always a
great thing.

Kris

"Kris" > wrote
> That IS a surprise! I feel the same way about Outback that you (once)
> did. I suppose every dog has his day.
>
> Glad you enjoyed your meal though. A nice steak & potato is always a
> great thing.
>

It really is! I only have steak a few times a year, just because it is so
expensive
compared to other things I can prepare that are also very good but go
farther.

In article >, "cybercat" >
wrote:

> This past week I was on vacation, and ate out a lot more than usual.
>
> One big surprise--a perfect ribeye at Outback Steakhouse. It was an inch
> thick, aged to the perfect texture, trimmed so that it was round, if that
> makes sense--in other words, none of the fatty stuff you get when you buy a
> ribeye at the grocery. (But a good little border of grill-crispy fat on the
> edges.) Also, I noticed no garlic salt flavor but what may have been a fresh
> garlic rub. The baked potato was perfect, very hot and velvety, and the
> broccoli was steamed to a fresh green color but tender, not half raw. The
> hot ceramic plates they served the food on kept it hot--it was a pleasant
> surprise to find the potato still hot ten minutes into the meal. The hot
> wheat bread with whipped butter was nice, and the requisite "blooming onion"
> appetizer was greasy and deep-fried delicious as always. Service was great,
> too.
>
> This was a surprise because the first (and last!) time I had eaten at
> Outback before, the food was nothing remarkable. Entrees are the standard
> $15-$24, and portions are huge so it is a great value. I brought home half
> of everything to eat tonight.

Some may not agree, but I have yet to have a bad meal at Outback.
It's generally my first choice for Birthdays. :-d

I love the Rack of Lamb.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

Omelet wrote:
>
> In article >, "cybercat" >
> wrote:
>
> > This past week I was on vacation, and ate out a lot more than usual.
> >
> > One big surprise--a perfect ribeye at Outback Steakhouse. It was an inch
> > thick, aged to the perfect texture, trimmed so that it was round, if that
> > makes sense--in other words, none of the fatty stuff you get when you buy a
> > ribeye at the grocery. (But a good little border of grill-crispy fat on the
> > edges.) Also, I noticed no garlic salt flavor but what may have been a fresh
> > garlic rub. The baked potato was perfect, very hot and velvety, and the
> > broccoli was steamed to a fresh green color but tender, not half raw. The
> > hot ceramic plates they served the food on kept it hot--it was a pleasant
> > surprise to find the potato still hot ten minutes into the meal. The hot
> > wheat bread with whipped butter was nice, and the requisite "blooming onion"
> > appetizer was greasy and deep-fried delicious as always. Service was great,
> > too.
> >
> > This was a surprise because the first (and last!) time I had eaten at
> > Outback before, the food was nothing remarkable. Entrees are the standard
> > $15-$24, and portions are huge so it is a great value. I brought home half
> > of everything to eat tonight.
>
> Some may not agree, but I have yet to have a bad meal at Outback.
> It's generally my first choice for Birthdays. :-d
>
> I love the Rack of Lamb.
> --
> Peace, Om

Same here. The few times I've gone to Outback, I've always liked their
food. It was cooked to order and very tasty. I felt like I got my
money's worth and would go more often if I could.

I also think Outback is a bit different than most other restaurant
chains (not counting fast-food joints here). I believe their
franchisees are very active in their local communities with financial
donations and personnel participation in projects like house building
(and such). At least this is what I've noticed first-hand in my area.

Sky

Skyhooks wrote:
> Omelet wrote:
>>
>> In article >, "cybercat" >
>> wrote:
>>
>>> This past week I was on vacation, and ate out a lot more than usual.
>>>
>>> One big surprise--a perfect ribeye at Outback Steakhouse. It was an
>>> inch thick, aged to the perfect texture, trimmed so that it was
>>> round, if that makes sense--in other words, none of the fatty stuff
>>> you get when you buy a ribeye at the grocery. (But a good little
>>> border of grill-crispy fat on the edges.) Also, I noticed no garlic
>>> salt flavor but what may have been a fresh garlic rub. The baked
>>> potato was perfect, very hot and velvety, and the broccoli was
>>> steamed to a fresh green color but tender, not half raw. The hot
>>> ceramic plates they served the food on kept it hot--it was a
>>> pleasant surprise to find the potato still hot ten minutes into the
>>> meal. The hot wheat bread with whipped butter was nice, and the
>>> requisite "blooming onion" appetizer was greasy and deep-fried
>>> delicious as always. Service was great, too.
>>>
>>> This was a surprise because the first (and last!) time I had eaten
>>> at Outback before, the food was nothing remarkable. Entrees are the
>>> standard $15-$24, and portions are huge so it is a great value. I
>>> brought home half of everything to eat tonight.
>>
>> Some may not agree, but I have yet to have a bad meal at Outback.
>> It's generally my first choice for Birthdays. :-d
>>
>> I love the Rack of Lamb.
>> --
>> Peace, Om
>
> Same here. The few times I've gone to Outback, I've always liked
> their food. It was cooked to order and very tasty. I felt like I
> got my money's worth and would go more often if I could.
>

(snip)

> Sky

I don't know, you guys. I just did a Google on the menu for the location
closest to me. It's nothing I can't make at home for half the cost. How
about some original signature dishes? That's what I look for in a
restaurant; something original and different. Maybe I'm just weird?

kili

"kilikini" > wrote in message
...
> Skyhooks wrote:
>> Omelet wrote:
>>>
>>> In article >, "cybercat" >
>>> wrote:
>>>
>>>> This past week I was on vacation, and ate out a lot more than usual.
>>>>
>>>> One big surprise--a perfect ribeye at Outback Steakhouse. It was an
>>>> inch thick, aged to the perfect texture, trimmed so that it was
>>>> round, if that makes sense--in other words, none of the fatty stuff
>>>> you get when you buy a ribeye at the grocery. (But a good little
>>>> border of grill-crispy fat on the edges.) Also, I noticed no garlic
>>>> salt flavor but what may have been a fresh garlic rub. The baked
>>>> potato was perfect, very hot and velvety, and the broccoli was
>>>> steamed to a fresh green color but tender, not half raw. The hot
>>>> ceramic plates they served the food on kept it hot--it was a
>>>> pleasant surprise to find the potato still hot ten minutes into the
>>>> meal. The hot wheat bread with whipped butter was nice, and the
>>>> requisite "blooming onion" appetizer was greasy and deep-fried
>>>> delicious as always. Service was great, too.
>>>>
>>>> This was a surprise because the first (and last!) time I had eaten
>>>> at Outback before, the food was nothing remarkable. Entrees are the
>>>> standard $15-$24, and portions are huge so it is a great value. I
>>>> brought home half of everything to eat tonight.
>>>
>>> Some may not agree, but I have yet to have a bad meal at Outback.
>>> It's generally my first choice for Birthdays. :-d
>>>
>>> I love the Rack of Lamb.
>>> --
>>> Peace, Om
>>
>> Same here. The few times I've gone to Outback, I've always liked
>> their food. It was cooked to order and very tasty. I felt like I
>> got my money's worth and would go more often if I could.
>>
>
> (snip)
>
>> Sky
>
> I don't know, you guys. I just did a Google on the menu for the location
> closest to me. It's nothing I can't make at home for half the cost. How
> about some original signature dishes? That's what I look for in a
> restaurant; something original and different. Maybe I'm just weird?
>
> kili

Doesn't Outback serve the "bloomin' onion"? Whole onion, carved up and deep
fried, absolutely disgusting. Or, maybe it's one of their fake-outdoor-decor
competitors.

In article >,
"JoeSpareBedroom" > wrote:

> Doesn't Outback serve the "bloomin' onion"? Whole onion, carved up and deep
> fried, absolutely disgusting. Or, maybe it's one of their fake-outdoor-decor
> competitors.

It's delicious and yes.

Chili's serves a similar item, the Awesome Blossom.

Better than onion rings!
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

JoeSpareBedroom wrote:

>>>> In article >, "cybercat" >
>>>> wrote:
>>>>
>>>>> This past week I was on vacation, and ate out a lot more than usual.
>>>>>
>>>>> One big surprise--a perfect ribeye at Outback Steakhouse. It was an
>>>>> inch thick, aged to the perfect texture, trimmed so that it was
>>>>> round, if that makes sense--in other words, none of the fatty stuff
>>>>> you get when you buy a ribeye at the grocery. (But a good little
>>>>> border of grill-crispy fat on the edges.) Also, I noticed no garlic
>>>>> salt flavor but what may have been a fresh garlic rub. The baked
>>>>> potato was perfect, very hot and velvety, and the broccoli was
>>>>> steamed to a fresh green color but tender, not half raw. The hot
>>>>> ceramic plates they served the food on kept it hot--it was a
>>>>> pleasant surprise to find the potato still hot ten minutes into the
>>>>> meal. The hot wheat bread with whipped butter was nice, and the
>>>>> requisite "blooming onion" appetizer was greasy and deep-fried
^^^^^^^^^^^^^^
<snip>

> Doesn't Outback serve the "bloomin' onion"? Whole onion, carved up and deep

That one?


--
Blinky RLU 297263
Killing all posts from Google Groups
The Usenet Improvement Project: http://blinkynet.net/comp/uip5.html

On Jul 9, 10:48 am, "JoeSpareBedroom" > wrote:
> "kilikini" > wrote in message
>
> ...
>
>
>
>
>
> > Skyhooks wrote:
> >> Omelet wrote:
>
> >>> In article >, "cybercat" >
> >>> wrote:
>
> >>>> This past week I was on vacation, and ate out a lot more than usual.
>
> >>>> One big surprise--a perfect ribeye at Outback Steakhouse. It was an
> >>>> inch thick, aged to the perfect texture, trimmed so that it was
> >>>> round, if that makes sense--in other words, none of the fatty stuff
> >>>> you get when you buy a ribeye at the grocery. (But a good little
> >>>> border of grill-crispy fat on the edges.) Also, I noticed no garlic
> >>>> salt flavor but what may have been a fresh garlic rub. The baked
> >>>> potato was perfect, very hot and velvety, and the broccoli was
> >>>> steamed to a fresh green color but tender, not half raw. The hot
> >>>> ceramic plates they served the food on kept it hot--it was a
> >>>> pleasant surprise to find the potato still hot ten minutes into the
> >>>> meal. The hot wheat bread with whipped butter was nice, and the
> >>>> requisite "blooming onion" appetizer was greasy and deep-fried
> >>>> delicious as always. Service was great, too.
>
> >>>> This was a surprise because the first (and last!) time I had eaten
> >>>> at Outback before, the food was nothing remarkable. Entrees are the
> >>>> standard $15-$24, and portions are huge so it is a great value. I
> >>>> brought home half of everything to eat tonight.
>
> >>> Some may not agree, but I have yet to have a bad meal at Outback.
> >>> It's generally my first choice for Birthdays. :-d
>
> >>> I love the Rack of Lamb.
> >>> --
> >>> Peace, Om
>
> >> Same here. The few times I've gone to Outback, I've always liked
> >> their food. It was cooked to order and very tasty. I felt like I
> >> got my money's worth and would go more often if I could.
>
> > (snip)
>
> >> Sky
>
> > I don't know, you guys. I just did a Google on the menu for the location
> > closest to me. It's nothing I can't make at home for half the cost. How
> > about some original signature dishes? That's what I look for in a
> > restaurant; something original and different. Maybe I'm just weird?
>
> > kili
>
> Doesn't Outback serve the "bloomin' onion"? Whole onion, carved up and deep
> fried, absolutely disgusting. Or, maybe it's one of their fake-outdoor-decor
> competitors.- Hide quoted text -
>
> - Show quoted text -


Yep! - They have the "bloomin' onion". I've only been to Outback
once. I wasn't very impressed with my steak, but I could have sat
there all night and eaten "bloomin' onions." They are amazin'. . .

Myrl Jeffcoat
http://www.myrljeffcoat.com

On Jul 9, 12:00 pm, "kilikini" > wrote:
>
>
> I don't know, you guys. I just did a Google on the menu for the location
> closest to me. It's nothing I can't make at home for half the cost. How
> about some original signature dishes? That's what I look for in a
> restaurant; something original and different. Maybe I'm just weird?
>
>
> kili

>
>
But that's true for 99% of the restaurants in business. The food they
serve, most all of it can be made at home. Sometimes it's just nice
to eat out and let someone else do the cooking and the dishes.

On Mon, 09 Jul 2007 10:55:43 -0700, itsjoannotjoann
> wrote:

>On Jul 9, 12:00 pm, "kilikini" > wrote:
>>
>>
>> I don't know, you guys. I just did a Google on the menu for the location
>> closest to me. It's nothing I can't make at home for half the cost. How
>> about some original signature dishes? That's what I look for in a
>> restaurant; something original and different. Maybe I'm just weird?
>>
>> kili
>>
>But that's true for 99% of the restaurants in business. The food they
>serve, most all of it can be made at home. Sometimes it's just nice
>to eat out and let someone else do the cooking and the dishes.
>
It's also nice to reserve some things for eating out at restaurants...
for me it's most but not all fish and shellfish.... oh, and risotto.
--

History is a vast early warning system
Norman Cousins

kilikini wrote:
>
> Skyhooks wrote:
> > Omelet wrote:
> >>
> >> In article >, "cybercat" >
> >> wrote:
> >>
> >>> This past week I was on vacation, and ate out a lot more than usual.
> >>>
> >>> One big surprise--a perfect ribeye at Outback Steakhouse. It was an
> >>> inch thick, aged to the perfect texture, trimmed so that it was
> >>> round, if that makes sense--in other words, none of the fatty stuff
> >>> you get when you buy a ribeye at the grocery. (But a good little
> >>> border of grill-crispy fat on the edges.) Also, I noticed no garlic
> >>> salt flavor but what may have been a fresh garlic rub. The baked
> >>> potato was perfect, very hot and velvety, and the broccoli was
> >>> steamed to a fresh green color but tender, not half raw. The hot
> >>> ceramic plates they served the food on kept it hot--it was a
> >>> pleasant surprise to find the potato still hot ten minutes into the
> >>> meal. The hot wheat bread with whipped butter was nice, and the
> >>> requisite "blooming onion" appetizer was greasy and deep-fried
> >>> delicious as always. Service was great, too.
> >>>
> >>> This was a surprise because the first (and last!) time I had eaten
> >>> at Outback before, the food was nothing remarkable. Entrees are the
> >>> standard $15-$24, and portions are huge so it is a great value. I
> >>> brought home half of everything to eat tonight.
> >>
> >> Some may not agree, but I have yet to have a bad meal at Outback.
> >> It's generally my first choice for Birthdays. :-d
> >>
> >> I love the Rack of Lamb.
> >> --
> >> Peace, Om
> >
> > Same here. The few times I've gone to Outback, I've always liked
> > their food. It was cooked to order and very tasty. I felt like I
> > got my money's worth and would go more often if I could.
> >
>
> (snip)
>
> > Sky
>
> I don't know, you guys. I just did a Google on the menu for the location
> closest to me. It's nothing I can't make at home for half the cost. How
> about some original signature dishes? That's what I look for in a
> restaurant; something original and different. Maybe I'm just weird?
>
> kili

I go out to eat more for the experience and service than for any
particular entree. I've only been to Outback a couple of times, and I'd
definitely go back. Now to win the Lotto

Sky, who's knocking on wood anywho <g>

kilikini wrote:

> Skyhooks wrote:
> > Omelet wrote:
> > >
> >> In article >, "cybercat"
> > >> wrote:
> > >
> >>> This past week I was on vacation, and ate out a lot more than
> usual.
> > > >
> >>> One big surprise--a perfect ribeye at Outback Steakhouse. It was
> an >>> inch thick, aged to the perfect texture, trimmed so that it was
> >>> round, if that makes sense--in other words, none of the fatty
> stuff >>> you get when you buy a ribeye at the grocery. (But a good
> little >>> border of grill-crispy fat on the edges.) Also, I noticed
> no garlic >>> salt flavor but what may have been a fresh garlic rub.
> The baked >>> potato was perfect, very hot and velvety, and the
> broccoli was >>> steamed to a fresh green color but tender, not half
> raw. The hot >>> ceramic plates they served the food on kept it
> hot--it was a >>> pleasant surprise to find the potato still hot ten
> minutes into the >>> meal. The hot wheat bread with whipped butter
> was nice, and the >>> requisite "blooming onion" appetizer was greasy
> and deep-fried >>> delicious as always. Service was great, too.
> > > >
> >>> This was a surprise because the first (and last!) time I had eaten
> >>> at Outback before, the food was nothing remarkable. Entrees are
> the >>> standard $15-$24, and portions are huge so it is a great
> value. I >>> brought home half of everything to eat tonight.
> > >
> >> Some may not agree, but I have yet to have a bad meal at Outback.
> >> It's generally my first choice for Birthdays. :-d
> > >
> >> I love the Rack of Lamb.
> >> --
> >> Peace, Om
> >
> > Same here. The few times I've gone to Outback, I've always liked
> > their food. It was cooked to order and very tasty. I felt like I
> > got my money's worth and would go more often if I could.
> >
>
> (snip)
>
> > Sky
>
> I don't know, you guys. I just did a Google on the menu for the
> location closest to me. It's nothing I can't make at home for half
> the cost. How about some original signature dishes? That's what I
> look for in a restaurant; something original and different. Maybe
> I'm just weird?
>
> kili

And I'm somehow doubting that "shrimp in cream sauce" is an australian
specialty..lol. They're pork chops are good, I've heard.

--
-Gina in Italy

"evil government scientist Dirk Benedict."
- Anim8rFSK

ravenlynne wrote:
>
> kilikini wrote:
>
> > Skyhooks wrote:
> > > Omelet wrote:
> > > >
> > >> In article >, "cybercat"
> > > >> wrote:
> > > >
> > >>> This past week I was on vacation, and ate out a lot more than
> > usual.
> > > > >
> > >>> One big surprise--a perfect ribeye at Outback Steakhouse. It was
> > an >>> inch thick, aged to the perfect texture, trimmed so that it was
> > >>> round, if that makes sense--in other words, none of the fatty
> > stuff >>> you get when you buy a ribeye at the grocery. (But a good
> > little >>> border of grill-crispy fat on the edges.) Also, I noticed
> > no garlic >>> salt flavor but what may have been a fresh garlic rub.
> > The baked >>> potato was perfect, very hot and velvety, and the
> > broccoli was >>> steamed to a fresh green color but tender, not half
> > raw. The hot >>> ceramic plates they served the food on kept it
> > hot--it was a >>> pleasant surprise to find the potato still hot ten
> > minutes into the >>> meal. The hot wheat bread with whipped butter
> > was nice, and the >>> requisite "blooming onion" appetizer was greasy
> > and deep-fried >>> delicious as always. Service was great, too.
> > > > >
> > >>> This was a surprise because the first (and last!) time I had eaten
> > >>> at Outback before, the food was nothing remarkable. Entrees are
> > the >>> standard $15-$24, and portions are huge so it is a great
> > value. I >>> brought home half of everything to eat tonight.
> > > >
> > >> Some may not agree, but I have yet to have a bad meal at Outback.
> > >> It's generally my first choice for Birthdays. :-d
> > > >
> > >> I love the Rack of Lamb.
> > >> --
> > >> Peace, Om
> > >
> > > Same here. The few times I've gone to Outback, I've always liked
> > > their food. It was cooked to order and very tasty. I felt like I
> > > got my money's worth and would go more often if I could.
> > >
> >
> > (snip)
> >
> > > Sky
> >
> > I don't know, you guys. I just did a Google on the menu for the
> > location closest to me. It's nothing I can't make at home for half
> > the cost. How about some original signature dishes? That's what I
> > look for in a restaurant; something original and different. Maybe
> > I'm just weird?
> >
> > kili
>
> And I'm somehow doubting that "shrimp in cream sauce" is an australian
> specialty..lol. They're pork chops are good, I've heard.
>
> --
> -Gina in Italy
>
> "evil government scientist Dirk Benedict."
> - Anim8rFSK

The Fosters is made in Canada too. Rumor has it that Fosters is
considered to be the Aussi equivalent of the US Milwaukee's Best i.e.
crap that even a homeless alcoholic wouldn't drink voluntarily...

ravenlynne > wrote:
>kilikini wrote:
>> I don't know, you guys. I just did a Google on the menu for the
>> location closest to me. It's nothing I can't make at home for half
>> the cost. How about some original signature dishes? That's what I
>> look for in a restaurant; something original and different. Maybe
>> I'm just weird?
>
>And I'm somehow doubting that "shrimp in cream sauce" is an australian
>specialty..lol. They're pork chops are good, I've heard.

I'm trying to think of what they could do to make it
more authentically Australian.

But I don't think Americans will go for mutton and
kangaroo on the menu...

--Blair

"kilikini" > wrote
>
> I don't know, you guys. I just did a Google on the menu for the location
> closest to me. It's nothing I can't make at home for half the cost. How
> about some original signature dishes? That's what I look for in a
> restaurant; something original and different. Maybe I'm just weird?
>

Nope. And this is largely why I don't eat out much.

In article >, "cybercat" >
wrote:

> "kilikini" > wrote
> >
> > I don't know, you guys. I just did a Google on the menu for the location
> > closest to me. It's nothing I can't make at home for half the cost. How
> > about some original signature dishes? That's what I look for in a
> > restaurant; something original and different. Maybe I'm just weird?
> >
>
> Nope. And this is largely why I don't eat out much.

Ditto here. :-) We eat out maybe 2 or 3 times per year.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

kilikini > wrote:
>I don't know, you guys. I just did a Google on the menu for the location
>closest to me. It's nothing I can't make at home for half the cost. How

See, here's the funny thing.

I think the same thing of all the restaurants I go to....

>about some original signature dishes? That's what I look for in a
>restaurant; something original and different. Maybe I'm just weird?

Ask for your steak "seasoned and seared". They punch it
up a little extra then.

Or maybe you could convince them to serve you a bacon
and egg pizza...

--Blair

On Mon, 9 Jul 2007 13:00:52 -0400, "kilikini"
> wrote:

>Skyhooks wrote:
>> Omelet wrote:
>>>
>>> In article >, "cybercat" >
>>> wrote:
>>>
>>>> This past week I was on vacation, and ate out a lot more than usual.
>>>>
>>>> One big surprise--a perfect ribeye at Outback Steakhouse. It was an
>>>> inch thick, aged to the perfect texture, trimmed so that it was
>>>> round, if that makes sense--in other words, none of the fatty stuff
>>>> you get when you buy a ribeye at the grocery. (But a good little
>>>> border of grill-crispy fat on the edges.) Also, I noticed no garlic
>>>> salt flavor but what may have been a fresh garlic rub. The baked
>>>> potato was perfect, very hot and velvety, and the broccoli was
>>>> steamed to a fresh green color but tender, not half raw. The hot
>>>> ceramic plates they served the food on kept it hot--it was a
>>>> pleasant surprise to find the potato still hot ten minutes into the
>>>> meal. The hot wheat bread with whipped butter was nice, and the
>>>> requisite "blooming onion" appetizer was greasy and deep-fried
>>>> delicious as always. Service was great, too.
>>>>
>>>> This was a surprise because the first (and last!) time I had eaten
>>>> at Outback before, the food was nothing remarkable. Entrees are the
>>>> standard $15-$24, and portions are huge so it is a great value. I
>>>> brought home half of everything to eat tonight.
>>>
>>> Some may not agree, but I have yet to have a bad meal at Outback.
>>> It's generally my first choice for Birthdays. :-d
>>>
>>> I love the Rack of Lamb.
>>> --
>>> Peace, Om
>>
>> Same here. The few times I've gone to Outback, I've always liked
>> their food. It was cooked to order and very tasty. I felt like I
>> got my money's worth and would go more often if I could.
>>
>
>(snip)
>
>> Sky
>
>I don't know, you guys. I just did a Google on the menu for the location
>closest to me. It's nothing I can't make at home for half the cost. How
>about some original signature dishes? That's what I look for in a
>restaurant; something original and different. Maybe I'm just weird?
>
>kili
>
in general, i would agree, but it's hard to get good beef at the
supermarket, and hard to get the high temps at home to cook it. (i
have no charcoal grill, alas.) and damned if i would attempt the
'bloomin' onion.' (maybe the sauce that comes with, but then where
would you be?)

your pal,
blake

In article >,
Steve Wertz > wrote:

> On Mon, 9 Jul 2007 13:00:52 -0400, kilikini wrote:
>
> > I don't know, you guys. I just did a Google on the menu for the location
> > closest to me. It's nothing I can't make at home for half the cost.
>
> I haven't seen their menu in years. It looks like I still won't
> see it for another decade.
>
> http://www.outback.com/getmenu.asp?GetMenuStoreID=4443
> "Page Not Found"
>
> -sw

Oh for pity...

Let me know when your Birthday is!

http://www.outbacksteakhouse.co.jp/en/menu/index.html
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

"Steve Wertz" > wrote in message
...
> On Mon, 09 Jul 2007 13:09:46 -0500, Omelet wrote:
>
>> Oh for pity...
>>
>> Let me know when your Birthday is!
>
> Didn't we just talk about on the phone? Remember...? You said
> you were going to be busy shootin up innocent little targets or
> something.
>
> I agree with Kili though - nothing I can't do better at home.
>
> ObFood: I'm thinking Vietnamese for tonight. I always eat out on
> Mondays - Asian of course. Never eat at anything but an Asian
> restaurnat on Mondays.
>


Details on dish, please.

In article >,
Steve Wertz > wrote:

> On Mon, 09 Jul 2007 13:09:46 -0500, Omelet wrote:
>
> > Oh for pity...
> >
> > Let me know when your Birthday is!
>
> Didn't we just talk about on the phone? Remember...? You said
> you were going to be busy shootin up innocent little targets or
> something.

Sorry, forgot the date. :-)

I'll be at the Saxet gun show in Austin the 3rd weekend of this month
however, then I plan to hit MT. I need to stock up on canned chinese
veggies.

>
> I agree with Kili though - nothing I can't do better at home.

Most times we can indeed.

>
> ObFood: I'm thinking Vietnamese for tonight. I always eat out on
> Mondays - Asian of course. Never eat at anything but an Asian
> restaurnat on Mondays.
>
> -sw
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

On Mon, 9 Jul 2007 12:57:51 -0500, Steve Wertz
> wrote:
>
>I haven't seen their menu in years. It looks like I still won't
>see it for another decade.
>
>http://www.outback.com/getmenu.asp?GetMenuStoreID=4443
>"Page Not Found"
>
Try this http://www.outback.com/foodandmenus/pdf/C1.pdf
If that doesn't work for you, I found the link here
http://www.outback.com/locations/

I can tell from the pictures that I won't like that food. Their
steaks are a weak color and thin.

Cattlemen's is the place I go if I eat at a chain
http://www.beststeakinthewest.com/steaks.htm



--

History is a vast early warning system
Norman Cousins

In article >,
Skyhooks > wrote:

> > Some may not agree, but I have yet to have a bad meal at Outback.
> > It's generally my first choice for Birthdays. :-d
> >
> > I love the Rack of Lamb.
> > --
> > Peace, Om
>
> Same here. The few times I've gone to Outback, I've always liked their
> food. It was cooked to order and very tasty. I felt like I got my
> money's worth and would go more often if I could.
>
> I also think Outback is a bit different than most other restaurant
> chains (not counting fast-food joints here). I believe their
> franchisees are very active in their local communities with financial
> donations and personnel participation in projects like house building
> (and such). At least this is what I've noticed first-hand in my area.
>
> Sky

Last time we went, the chef came out and personally asked me some
questions before he prepared my meal. :-) I was trying to stay low carb
and while he understood that, he wanted to make sure I understood what
he planned to prepare.

It was cool.

The Rack of Lamb had also been removed from the menu due to a shortage
of availability, but turns out that a small amount was still available
for "custom" requests. They had some on hand that night.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

Omelet wrote:

> In article >,
> Skyhooks > wrote:
>
> > > Some may not agree, but I have yet to have a bad meal at Outback.
> > > It's generally my first choice for Birthdays. :-d
> > >
> > > I love the Rack of Lamb.
> > > --
> > > Peace, Om
> >
> > Same here. The few times I've gone to Outback, I've always liked
> > their food. It was cooked to order and very tasty. I felt like I
> > got my money's worth and would go more often if I could.
> >
> > I also think Outback is a bit different than most other restaurant
> > chains (not counting fast-food joints here). I believe their
> > franchisees are very active in their local communities with
> > financial donations and personnel participation in projects like
> > house building (and such). At least this is what I've noticed
> > first-hand in my area.
> >
> > Sky
>
> Last time we went, the chef came out and personally asked me some
> questions before he prepared my meal. :-) I was trying to stay low
> carb and while he understood that, he wanted to make sure I
> understood what he planned to prepare.

Wow. Was that the original restaraunt or something?lol

--
-Gina in Italy

"evil government scientist Dirk Benedict."
- Anim8rFSK

In article >,
"ravenlynne" > wrote:

> Omelet wrote:
>
> > In article >,
> > Skyhooks > wrote:
> >
> > > > Some may not agree, but I have yet to have a bad meal at Outback.
> > > > It's generally my first choice for Birthdays. :-d
> > > >
> > > > I love the Rack of Lamb.
> > > > --
> > > > Peace, Om
> > >
> > > Same here. The few times I've gone to Outback, I've always liked
> > > their food. It was cooked to order and very tasty. I felt like I
> > > got my money's worth and would go more often if I could.
> > >
> > > I also think Outback is a bit different than most other restaurant
> > > chains (not counting fast-food joints here). I believe their
> > > franchisees are very active in their local communities with
> > > financial donations and personnel participation in projects like
> > > house building (and such). At least this is what I've noticed
> > > first-hand in my area.
> > >
> > > Sky
> >
> > Last time we went, the chef came out and personally asked me some
> > questions before he prepared my meal. :-) I was trying to stay low
> > carb and while he understood that, he wanted to make sure I
> > understood what he planned to prepare.
>
> Wow. Was that the original restaraunt or something?lol

It's the one at the Outlet Mall between San Marcos and New Braunfels.

I think it's because I asked if the Rack of Lamb was available as it was
not on the menu. :-)

He also told me in detail why it was not on the menu. The supply problem
stemmed from a change in suppliers. They used to get it from New Zealand
but a problem developed.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

Skyhooks wrote:

> I also think Outback is a bit different than most other restaurant
> chains (not counting fast-food joints here). I believe their
> franchisees are very active in their local communities with financial
> donations and personnel participation in projects like house building
> (and such). At least this is what I've noticed first-hand in my area.

Where they could really cash in on their brand name would be going
to places without any plumbing and building brand new toilets

...(wait for it)...

out back.


--
Blinky RLU 297263
Killing all posts from Google Groups
The Usenet Improvement Project: http://blinkynet.net/comp/uip5.html

On Mon, 09 Jul 2007 11:49:20 -0500, Skyhooks
> wrote:

>Omelet wrote:
>>
>> In article >, "cybercat" >
>> wrote:
>>
>> > This past week I was on vacation, and ate out a lot more than usual.
>> >
>> > One big surprise--a perfect ribeye at Outback Steakhouse. It was an inch
>> > thick, aged to the perfect texture, trimmed so that it was round, if that
>> > makes sense--in other words, none of the fatty stuff you get when you buy a
>> > ribeye at the grocery. (But a good little border of grill-crispy fat on the
>> > edges.) Also, I noticed no garlic salt flavor but what may have been a fresh
>> > garlic rub. The baked potato was perfect, very hot and velvety, and the
>> > broccoli was steamed to a fresh green color but tender, not half raw. The
>> > hot ceramic plates they served the food on kept it hot--it was a pleasant
>> > surprise to find the potato still hot ten minutes into the meal. The hot
>> > wheat bread with whipped butter was nice, and the requisite "blooming onion"
>> > appetizer was greasy and deep-fried delicious as always. Service was great,
>> > too.
>> >
>> > This was a surprise because the first (and last!) time I had eaten at
>> > Outback before, the food was nothing remarkable. Entrees are the standard
>> > $15-$24, and portions are huge so it is a great value. I brought home half
>> > of everything to eat tonight.
>>
>> Some may not agree, but I have yet to have a bad meal at Outback.
>> It's generally my first choice for Birthdays. :-d
>>
>> I love the Rack of Lamb.
>> --
>> Peace, Om
>
>Same here. The few times I've gone to Outback, I've always liked their
>food. It was cooked to order and very tasty. I felt like I got my
>money's worth and would go more often if I could.
>
>I also think Outback is a bit different than most other restaurant
>chains (not counting fast-food joints here). I believe their
>franchisees are very active in their local communities with financial
>donations and personnel participation in projects like house building
>(and such). At least this is what I've noticed first-hand in my area.
>
>Sky

they usually do a good job. they make sure how you want the steak
done 'that would be pink in the middle, slightly warmed' rather than
medium rare, etc. more value for the money than ruth's or the other
high-end steak houses. nice people, too, at the two i've been to.

your pal,
blake

"blake murphy" > wrote
>
> they usually do a good job. they make sure how you want the steak
> done 'that would be pink in the middle, slightly warmed' rather than
> medium rare

This is exactly what our waiter said when I ordered my steak medium
rare!

On Tue, 10 Jul 2007 12:39:26 -0400, "cybercat" >
wrote:

>
>"blake murphy" > wrote
>>
>> they usually do a good job. they make sure how you want the steak
>> done 'that would be pink in the middle, slightly warmed' rather than
>> medium rare
>
>This is exactly what our waiter said when I ordered my steak medium
>rare!
>
i seem to recall them having pictures at one time, but maybe that was
someplace else.

but the description seems more useful than the terms 'rare, medium,
well.'

your pal,
blake

"blake murphy" > wrote in message
...
> On Mon, 09 Jul 2007 11:49:20 -0500, Skyhooks
> > wrote:

>>Same here. The few times I've gone to Outback, I've always liked their
>>food. It was cooked to order and very tasty. I felt like I got my
>>money's worth and would go more often if I could.
>>
>>I also think Outback is a bit different than most other restaurant
>>chains (not counting fast-food joints here). I believe their
>>franchisees are very active in their local communities with financial
>>donations and personnel participation in projects like house building
>>(and such). At least this is what I've noticed first-hand in my area.
>>
>>Sky
>
> they usually do a good job. they make sure how you want the steak
> done 'that would be pink in the middle, slightly warmed' rather than
> medium rare, etc. more value for the money than ruth's or the other
> high-end steak houses. nice people, too, at the two i've been to.
>
> your pal,
> blake

I did go there one time and ordered a steak medium. It came well done. I motioned for
our server to come to the table, let her know the problem and sent it back. She came
back a while later with the same steak, cooked some more. I asked her if they thought
they could put it back on the grill and "uncook" it somehow? We had a good laugh, the
manager came over and apologized profusely, and offered to cook my steak himself. I
did finally get the correct steak, and the manager brought out dessert and comped the
whole shebang.

kimberly

--
http://one.revver.com/watch/324733/flv/affiliate/99865
"I think that's my bathing suit. Is that one of my bathing suits? That is totally my
bathing suit"

On Tue, 10 Jul 2007 13:22:30 -0700, "Nexis" > wrote:

>"blake murphy" > wrote in message
.. .
>> On Mon, 09 Jul 2007 11:49:20 -0500, Skyhooks
>> > wrote:
>
>>>Same here. The few times I've gone to Outback, I've always liked their
>>>food. It was cooked to order and very tasty. I felt like I got my
>>>money's worth and would go more often if I could.
>>>
>>>I also think Outback is a bit different than most other restaurant
>>>chains (not counting fast-food joints here). I believe their
>>>franchisees are very active in their local communities with financial
>>>donations and personnel participation in projects like house building
>>>(and such). At least this is what I've noticed first-hand in my area.
>>>
>>>Sky
>>
>> they usually do a good job. they make sure how you want the steak
>> done 'that would be pink in the middle, slightly warmed' rather than
>> medium rare, etc. more value for the money than ruth's or the other
>> high-end steak houses. nice people, too, at the two i've been to.
>>
>> your pal,
>> blake
>
>I did go there one time and ordered a steak medium. It came well done. I motioned for
>our server to come to the table, let her know the problem and sent it back. She came
>back a while later with the same steak, cooked some more. I asked her if they thought
>they could put it back on the grill and "uncook" it somehow? We had a good laugh, the
>manager came over and apologized profusely, and offered to cook my steak himself. I
>did finally get the correct steak, and the manager brought out dessert and comped the
>whole shebang.
>
>kimberly

as far as i know, they don't squawk if you send things back. don't
know what happened in the first instance.

your pal,
blake

One time on Usenet, Omelet > said:
> In article >, "cybercat" >
> wrote:
>
> > This past week I was on vacation, and ate out a lot more than usual.
> >
> > One big surprise--a perfect ribeye at Outback Steakhouse. It was an inch
> > thick, aged to the perfect texture, trimmed so that it was round, if that
> > makes sense--in other words, none of the fatty stuff you get when you buy a
> > ribeye at the grocery. (But a good little border of grill-crispy fat on the
> > edges.) Also, I noticed no garlic salt flavor but what may have been a fresh
>
> > garlic rub. The baked potato was perfect, very hot and velvety, and the
> > broccoli was steamed to a fresh green color but tender, not half raw. The
> > hot ceramic plates they served the food on kept it hot--it was a pleasant
> > surprise to find the potato still hot ten minutes into the meal. The hot
> > wheat bread with whipped butter was nice, and the requisite "blooming onion"
>
> > appetizer was greasy and deep-fried delicious as always. Service was great,
> > too.
> >
> > This was a surprise because the first (and last!) time I had eaten at
> > Outback before, the food was nothing remarkable. Entrees are the standard
> > $15-$24, and portions are huge so it is a great value. I brought home half
> > of everything to eat tonight.
>
> Some may not agree, but I have yet to have a bad meal at Outback.
> It's generally my first choice for Birthdays. :-d
>
> I love the Rack of Lamb.

I've yet to have a bad experience at our Outback (Olympia, WA).
Their steamed veggies are wonderful, and we get the deep fried
mushrooms instead of the onion. DS will be turning 10 in a few
days, so I suspect we'll be going there soon... :-)

--
Jani in WA

"Omelet" > wrote
>
> I love the Rack of Lamb.
> --

I wanted the lamb, but I am still a lambaphobe!

cybercat wrote:

>
> "Omelet" > wrote
> >
> > I love the Rack of Lamb.
> > --
>
> I wanted the lamb, but I am still a lambaphobe!

I always want to eat it, but never can get past that funky aftertaste.
Honestly, I think it's just me. I made some new zealand lamb loin
kebab last week and Scott and my daughter thought they were fantastic,
I just ate the couscous I made on the side (sauteed onion and mushroom
mixed in).

--
-Gina in Italy

"evil government scientist Dirk Benedict."
- Anim8rFSK

"ravenlynne" > wrote
>
> I always want to eat it, but never can get past that funky aftertaste.
> Honestly, I think it's just me.

No, I don't think so. That is what I did not like when I had it, and I
thought it was just cooked wrong. I did have it in a Greek version of
beef stew (it has a Greek name that escapes me) and it was very good.

>I made some new zealand lamb loin
> kebab last week and Scott and my daughter thought they were fantastic,
> I just ate the couscous I made on the side (sauteed onion and mushroom
> mixed in).
>
It all sounds great. I want to eat lamb to have a different kind of meat to
eat.

On Tue, 10 Jul 2007 11:11:00 -0400, "cybercat" >
wrote:

>
>"ravenlynne" > wrote
>>
>> I always want to eat it, but never can get past that funky aftertaste.
>> Honestly, I think it's just me.
>
>No, I don't think so. That is what I did not like when I had it, and I
>thought it was just cooked wrong. I did have it in a Greek version of
>beef stew (it has a Greek name that escapes me) and it was very good.

Stifado?

I have always wanted to make this stew....I read about it first in a
book by John Thorne, and it sounded enticing.

Christine

On Jul 10, 2:38 am, "ravenlynne" > wrote:
> cybercat wrote:
>
> > "Omelet" > wrote
>
> > > I love the Rack of Lamb.
> > > --
>
> > I wanted the lamb, but I am still a lambaphobe!
>
> I always want to eat it, but never can get past that funky aftertaste.
> Honestly, I think it's just me. I made some new zealand lamb loin
> kebab last week and Scott and my daughter thought they were fantastic,
> I just ate the couscous I made on the side (sauteed onion and mushroom
> mixed in).

Try local lamb instead. I have noticed that there is a distinct
difference in taste between Canadian and NZ lamb and you may find the
same thing in Italy. I definately prefer the Canadian and my brother-
in-law "hated" lamb until we introduced him to locally grown lamb.

John Kane, Kingston ON Canada

"John Kane" > wrote:
> Try local lamb instead. I have noticed that there is a distinct
> difference in taste between Canadian and NZ lamb and you may find the
> same thing in Italy. I definately prefer the Canadian and my brother-
> in-law "hated" lamb until we introduced him to locally grown lamb.
>
> John Kane, Kingston ON Canada
>

Interesting. I'll look for Canadian lamb.