Talk:Blooming onion

Nutrition

Nothing in the supplied reference supports the caloric or trans-fats values stated in the section. I removed it. If someone can find a reference for that data, great. -- wfaulk 09:08, 2 July 2007 (UTC)

Added the CSPI reference that the material was drawn from. It would have taken about 5 seconds to find it via google search, which would generally be viewed as more constructive than reverting. Old64mb 07:49, 3 July 2007 (UTC)

That anti-food propaganda BS should be removed anyway. —Preceding unsigned comment added by 75.72.21.221 (talk) 01:39, 31 December 2007 (UTC)

Seconded. Bias IMO --65.1.203.95 (talk) 02:43, 1 January 2008 (UTC)

There isn't that much fat in a properly fried food, the oil is the cooking medium, not an ingredient. Yeah eggs have kind of a lot of fat, but how many eggs are there in that breading? If you take out the onion (effectively zero calories), how much food could there POSSIBLY be? The 2200+ calorie mark seems ridiculous. —Preceding unsigned comment added by 75.73.70.113 (talk) 00:42, 10 February 2009 (UTC)

there is no way for the onion to have that many calories, but the article says onion+dressing. even then its a lot, that dressing must be pure fat Harroyo (talk) 08:20, 10 October 2011 (UTC)

Cut text

I cut this from the article:

"The depiction of the blooming onion as a flower is significant as it approximates the appearance of a Waratah, the floral emblem of New South Wales (Australia's most populous state)."

since it seems rather out of place and not related to the rest of the text. If anyone can add a citation (or can confirm that this is not just an American dish) please do so. -- phoebe / (talk to me) 06:42, 19 June 2008 (UTC)

As part of their "Australian theme" shtick, The Outback Restaurant used to claim that all, or nearly all, of their dishes were Australian. They apparently don't claim this any more. "Blooming" or "Bloomin'" is an minced oath formerly common in Australia and the name of this dish is therefore a sort of pun. However this dish is unknown in Australia and the onion varieties generally grown in Australia are rather smaller than Vidalia onions and not very suitable for the preparation of the dish. Eregli bob (talk) 06:48, 19 June 2008 (UTC)

Aha! that makes a lot of sense. I had forgotten about the Outback's "Australian" theme playing into it. Still seems like making a reference to Australia then would be confusing, if the dish is unknown there. cheers, -- phoebe / (talk to me) 21:31, 19 June 2008 (UTC)

im hungry for one right now —Preceding unsigned comment added by 74.92.133.14 (talk) 15:55, 7 August 2009 (UTC)

Origin

I've read that the creator of the dish was one of the founders of Outback, but that he originally created it for Copeland's where it was called the Onion Mum. I don't recall where I read it. Given the combined specificity of the flower named and its resemblance to the dish compared to other restaurants' names it seems plausible. Can someone verify and edit accordingly? —Preceding unsigned comment added by 71.63.54.186 (talk) 04:09, 2 November 2009 (UTC)

Update: I have reason to believe it was actually Russell's Marina Grill in New Orleans where they originated. I've seen posts by folks who had them there earlier than Copeland's had it ( http://www.roadfood.com/Forums/Onion-Rings-m8278-p3.aspx ), and older Outback menus say it's "an Outback ab-original from Russell’s Marina Bay." ( http://www.allmenus.com/tx/houston/50453-outback-steakhouse/menu/ ). I'd say Outback's claim of originating the item is suspect. —Preceding unsigned comment added by 71.63.54.186 (talk) 05:09, 2 November 2009 (UTC)

Looks like it is time to set the record straight. My name is Greg Reggio. I am a chef who owns several restaurants in the southern United States. The fried, flower-like onion appetizer - whether it be known as an Onion Mum, Onion Mumm or Bloomin Onion- was created in New Orleans by Chef Jeff Glowski. Chef Jeff tinkered with the recipe for many months while working for another New Orleans Chef, Gary Darling, at the original Cafe Rani in Covington, Louisiana. However, the Onion Mumm did not make its debut on a menu until Chef Jeff was hired on as chef to create the menu for Russell's Marina Grill in the Lakefront area of New Orleans adjacent to the New Orleans Marina. Jeff left soon after the restaurant opened and ended up, coincidentally, working in Pott's Point Austrailia. The Onion Mumm's popularity did not go unnoticed by Al Copeland-owner of the Popeyes and Copelands restaurant chains. Al obtained the recipes for the special breading and the sauce as well as the method for hand cutting, breading and frying the onion from George Barnes-then manager of Russell's Marina Grill. Copeland immediately put the Onion Mumm on the menu of his soon to be open Copelands Restaurant in Addison, Texas - the sixth Copelands Restaurant. Tim Gannon, one of the founders of Outback Steakhouse, was a corporate executive for Copelands at the time. Tim left Copeland's shortly after the Addison Copelands opened and, after a short stint in South Texas at a Diner themed concept, was brought in as a partner to develop the Outback Steakhouse Chain, bringing the recipe and methods for preparing the appetizer with him. Although the Onion Mumm was extremely successful on the Copelands menu, it wasn't until Outback Steakhouse, with its rapid national expansion, that the fried onion appetizer became famous. From the beginning, Outback marketed the onion appetizer as the Bloomin Onion. The credit they deserve is for creating the name that they use on their menu while Chef Jeff Glowski rightfully deserves credit for creating the dish. Contact Greg Reggio at gregr@tastebudsmgmt.com for more information. —Preceding unsigned comment added by 70.171.100.166 (talk) 23:43, 12 July 2010 (UTC)

I would like to back up Greg Reggio (above). I am Tom Fitzmorris, author of a weekly restaurant review column published since 1972 in New Orleans, and host of a daily call-in radio show about food in New Orleans since the late 1970s. There is no question that the onion mum appeared at Russell's Marina Grill before it was on any other menu. A review I wrote in 1986 mentions it. — Preceding unsigned comment added by TomFitzmorris (talk • contribs) 18:57, 13 November 2011 (UTC)

This all seems very convincing to me! I have added the information to the main page. Opus131 (talk) 05:20, 20 March 2012 (UTC)

Help already! I added the info provided above by Greg Reggio and Tom Fitzmorris to the article. Now there is a "citation needed" tag there. It is uncited because I don't know how to cite these communications, which seem to me reliable. Or should I have made the changges at all? Advice? Opus131 (talk) 04:56, 21 March 2012 (UTC)

This is a case where you need to verify the statement presented. Someone has challenged the claim, so you will need to find a verifiable, secondary source published by a reliable publication. This conversation is not an acceptable source, so you will have to do some research. Happy Googling!

--Jeremy (blah blah • I did it!) 06:59, 21 March 2012 (UTC)

Thanks Jeremy. Well, I'm certainly not going to research it! Too unimportant and too unlikely to yield results. If my change should be reverted, then please somebody do that, since I don't know how. Though it does seem a shame to lose what seem to be first-hand observations by professionals in the industry. Meanwhile I have added citation needed tags to other similar purported facts in the same paragraph.Opus131 (talk) 03:28, 22 March 2012 (UTC)

External links modified

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Unsourced inventor claims.

This article gets a lot of edits from people trying to claim that some restaurant or the other invented the dish. Apparently a lot of restaurants make this claim.

We're going to need a published WP:Reliable Source before we include any of them.

ApLundell (talk) 19:48, 29 August 2019 (UTC)