Food Outback’s New Rib-Loaded Bloomin’ Onion Has Around 3,500 Calories

11:35  16 march  2018
11:35  16 march  2018 Source:

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The new dish consists of the restaurant' s " Bloomin ’ Onion topped with Aussie Cheese Fries and four signature BBQ Baby Back Ribs ," per a press release. According to an Outback employee Thrillist spoke to over the phone, the new dish packs around 3 , 500 calories .

'At least the loaded bloom with steak made some kind of sense, this is just nonsense to attract customers.'The limited-edition version has nearly double the calorie count of the original Bloomin ' Onion , which clocks in at 1,950 calories .It' s also around 400 calories more than the special

The steakhouse is releasing a new dish called the 3-Point Rib Bloomin' Onion and it's a huge one.

a plate of food© Courtesy of Outback Steakhouse

Outback Steakhouse, everyone's favorite bastion of faux-Australian comfort food and the butt of countless Crocodile Dundee jokes, is carrying on its tradition of pairing an obscene amount of fried onions with equally obscene portions of meat. A year ago, Outback unleashed its 3-Point Bloomin' Onion, a pile of onion-y goodness topped off with cheese fries and bits of center-cut, sirloin steak, which unsurprisingly tallied 3,080 calories.

Now, the chain is carrying on this bold tradition. Earlier this week, Outback announced its 3-Point Rib Bloom, which much like its predecessor promises to pack an ungodly amount of food onto a single plate. The new dish consists of the restaurant's "Bloomin’ Onion topped with Aussie Cheese Fries and four signature BBQ Baby Back Ribs," per a press release. According to an Outback employee Thrillist spoke to over the phone, the new dish packs around 3,500 calories. It's even more gluttonous than last year's version, but of course, you have to consider it's meant to be eaten by a table of multiple people.

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Outback Steakhouse releases new Bloomin ' Onion dish that is topped with cheese fries and baby back ribs - and it contains a staggering 3 , 500 CALORIES . The restaurant is offering the 3-Point Rib Bloom in honor of March Madness.

March Madness at Outback is all about piling more food onto its Bloomin ' Onion . The monstrosity’ s total calorie count was north of 3,000. This year, Outback has decided to amp it up by exchanging steak for four baby back ribs , giving it around 3 , 500 calories .

The 3-Point Rib Bloom is now available at Outback nationwide for $12.99, which is usually the price for like, 1/2 of a sirloin steak. Similarly to last year's Bloomin' Onion bacchanal, Outback is releasing the new dish just as March Madness begins, because nothing says basketball like oversized portions of fried food, cheese, and meat.

Beware the Ides of March, indeed.

GALLERY: These were the biggest menu flops in fast food (Provided by Business Insider)

a close up of a box: <li><strong>Fast-food chains often experiment with their menus to try to appeal to new customers or offer healthier options.</strong></li><li><strong>Even though some of these items take off, many of them end up huge failures.</strong></li><li><strong>Other items that have been long discontinued include Taco Bell's Seafood Salad, McDonald's Hula Burger, and Wendy's Frescata.</strong></li><p> Not every fast-food option can be a best seller.</p><p> Some experimental menu items actually end up costing chains millions, like <a href= McDonald's Arch Burger, a "gourmet" burger that aimed to appeal to a more adult crowd but failed miserably. McDonald's spent an estimated $150 million to $200 million advertising the Arch Deluxe's rollout, which, at the time, was the most expensive promotional campaign in fast-food history, The New York Times reported.

Other menu items failed because they were just unappetizing, like Taco Bell's Seafood Salad or Domino's Oreo Pizza.

Here are some fast-food items that didn't make it:

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These were the biggest menu flops in fast food

A tangy, tomatoey, sauce is the star of barbecued chicken .
A tangy, tomatoey, molasses-laced sauce is the indisputable star of traditional American barbecued chicken. The brick-hued sauce should be mopped on as the chicken cooks, resulting in a beautifully browned (not charred) exterior surrounding moist, evenly cooked meat.

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