1st anniversary = paper, 20th = peanut oil
Outback is celebrating 20 years of deep-fried onion-ness. Want to make a knock-off Bloomin Onion at home? I'll post the recipe in the comment section. Just don't eat it the day before you get your cholesterol checked. The recipe is from Todd Wilbur's “Top Secret Restaurant Recipes: Creating Kitchen Clones from America’s Favorite Restaurant Chains” (Plume, $14).
Do you make a "kitchen clone" of anything served at a restaurant?
Photo: Gannett News Service, Pam Spaulding/The (Louisville, Ky.) Courier-Journal