Did somebody say...
Fancy Fast Food?

These photographs show extreme makeovers of actual fast food items purchased at popular fast food restaurants. No additional ingredients have been added except for an occasional simple garnish.

The book, Fancy Fast Food: Ironic Recipes with No Bun Intended, is now available for sale! Enter code NFAZL9WC for 25% off!

Also available on Amazon.com.

Up for the challenge?
Submit your Fancy Fast Food culinary masterpiece recipes* to fancyfastfood [at] gmail.com -- and YOU COULD WIN A FREE BOOK!

*Remember the rules: no additional ingredients are allowed other than a simple garnish (which won't necessarily be eaten anyway, i.e. parsley), and no Photoshopping other than minor adjustments in sharpness or color correction. Please submit a "before shot" and photos of the makeover process as well.

Also, remember to wash your hands before you start preparing your dish! The signs in the fast food restaurant bathrooms might read, "Employees must wash hands before returning to work," but really, everyone should.







Official FFF T-shirts at CoverMyTorso.com!


SHARE THIS:
|

Follow us on Twitter!
Become a Facebook fan!

VIDEOS:
Watch FFF on Rachael Ray!
Watch FFF on Nightline!
Watch FFF on Food(ography)!
Watch FFF at NASA!

Also, watch FFF on Slashfood, Asylum.com's Masterclash, or in more videos on YouTube!



NOTABLE PRESS:
Yahoo! Shine (via Woman's Day) • Fox News iMag (Top Five Favorite Food Blogs)PC Magazine (Favorite Blogs 2010 and 2009) • WiredInStyle's Best Of The Web 2009 • The Daily BeastABC News, Today/MSNBC (via The Associated Press) • The New York Times' FreakonomicsTimeCNBCComedy Central's Tosh.0G4TV's Attack of the Show/Blog!Reader's DigestThe New York Times' Week In Review (Frank Bruni)FHM's Website Of The WeekNBC LA (2)ZagatBuzzSerious EatsIFC's Food Party Top 5 Cool Food Sites (via urlesque)GizmodoSmithsonianThe Guardian (UK)Utne ReaderCBC News (Canada)The Epoch Times (UK)The National Post (Canada)Very Short ListboingboingThe StimulistBrokelynFrance 24 News' The ObserversAmerican Public MediaBreakfast with Eoin Cameron (ABC Perth, Western Australia) (w/ audio) • Radio New Zealand's This Way Up (audio) • The Rude Awakening Show (Ocean 98.1 FM Ocean City, MD) (audio) • Spin 103.8 FM (Dublin, Ireland) (audio)

Download the FFF press kit (PDF)
Hungry for more sites to surf while waiting for the next dish? Check out FFF creator Erik R. Trinidad's other websites:
DoesNYLoveUBack.com
TheGlobalTrip.com

McBibimbap (Fancy McDonald’s VI) by Erik of Fancy Fast Food (with support from Emily Feinberg and some assistance from Hong Choi)
On a trip to Seoul, my Korean friend pointed out that many young Korean women are obsessed with taking pictures of “food porn.” Wherever we went out to eat, I saw evidence of this; in every restaurant, at least one Korean girl would have a big SLR camera and shoot pictures of her food, like some sort of paparazzo. Granted, the food in front of the lens was something of a stylish meal; Korean food, like Japanese food, has a certain aesthetic in its presentation — only it takes a lot more table space because those assortment of little banchan side dishes seem to take up every available bit of room.Here’s a meal that Korean women would probably dare not take a photo of: a McDonald’s combo number 6, with a couple of salads, and two breakfast sandwiches — unless it was transformed into a mock bibimbap (a bowl of meat and mixed vegetables over rice, topped with a fried egg) the Fancy Fast Food way. Here’s how:
Ingredients (from McDonald’s):
1 Angus Mushroom & Swiss Burger
1 Egg McMuffin
1 Bacon Egg & Cheese Biscuit
2 Premium Caesar Salads
1 large fries
1 bottle of water
1 soft drink of your choice
packets of Hot Picante Sauce
packets of ketchup
First, shave off all the sesame seeds of the burger’s bun; we’ll use that for garnish later. Take apart the burger and scrape off all the mushrooms into a strainer or colander. Rinse them all under a sink to wash out the mayonnaise. Peel away the Swiss cheese — we don’t need it — and take a knife to the burger patty. Bias cut it into diagonal slices and set it aside.McDonald’s doesn’t exactly serve rice, but they have plenty of starch in their famous fries. Chop the fries into small, rice grain-like pieces, and pile them up. Mince them down a little more to reduce their hard corners and then put them in a steamer and steam them for about 10-15 minutes. This will soften it up and give it a surprising texture of brown rice.To make a mock kimchi (Korean spicy pickled cabbage), pick out all the lighter leaves of lettuce in the salads. Pour in a tiny bit of water, plus packets of the hot sauce and a couple of ketchups.  Stir it all up until it looks like kimchi, complete with the occasional speck of red.There are only so many carrot shreds found in a single salad, so pick out all the carrots from both salads. Slice them into strips the long way, so you have a nice pile for the dish when we plate it.Scoop all the fake McRice into a fancy black bowl. Then place your items on top in a aesthetically pleasing way, in sections: the slices of beef, the mushrooms, the sliced carrots, the mock kimchi, and some of the darker greens from the salads. No bibimbap — fake or otherwise — is complete without a fried egg on top, and with McDonald’s lack of one on their menu, we’ll have to improvise.Take the cooked egg from the Egg McMuffin and slice it in half along its side; it is mostly white and we’ll use that part for the egg white of our fake fried egg. To make the yolk, take the yellow scrambled egg from the breakfast biscuit. It’s not exactly the same hue of a yolk — but the cheese is, so pile that on top. Microwave it for 15 seconds so it melts down, and spread a layer over the egg. Then take a tablespoon to cut and carve out an almost perfect yolk-looking semi-bubble. Place that on the egg white and it’s a bit convincing — those Korean girls might not even be able to tell the difference!Finally, garnish the top with some spicy gochujang-looking ketchup and the sesame seeds from the bun. Serve with the remaining mock kimchi on the side and your beverage of choice. 잘 먹겠습니다!


If you are viewing this recipe in an aggregator (like tumblr’s Dashboard), or as a reblogged post, please check out the real website at FancyFastFood.com.
Recipe for the week of August 23, 2011:

McBibimbap (Fancy McDonald’s VI)
by Erik of Fancy Fast Food (with support from Emily Feinberg and some assistance from Hong Choi)

On a trip to Seoul, my Korean friend pointed out that many young Korean women are obsessed with taking pictures of “food porn.” Wherever we went out to eat, I saw evidence of this; in every restaurant, at least one Korean girl would have a big SLR camera and shoot pictures of her food, like some sort of paparazzo. Granted, the food in front of the lens was something of a stylish meal; Korean food, like Japanese food, has a certain aesthetic in its presentation — only it takes a lot more table space because those assortment of little banchan side dishes seem to take up every available bit of room.

Here’s a meal that Korean women would probably dare not take a photo of: a McDonald’s combo number 6, with a couple of salads, and two breakfast sandwiches — unless it was transformed into a mock bibimbap (a bowl of meat and mixed vegetables over rice, topped with a fried egg) the Fancy Fast Food way. Here’s how:

Ingredients (from McDonald’s):

  • 1 Angus Mushroom & Swiss Burger
  • 1 Egg McMuffin
  • 1 Bacon Egg & Cheese Biscuit
  • 2 Premium Caesar Salads
  • 1 large fries
  • 1 bottle of water
  • 1 soft drink of your choice
  • packets of Hot Picante Sauce
  • packets of ketchup

First, shave off all the sesame seeds of the burger’s bun; we’ll use that for garnish later. Take apart the burger and scrape off all the mushrooms into a strainer or colander. Rinse them all under a sink to wash out the mayonnaise. Peel away the Swiss cheese — we don’t need it — and take a knife to the burger patty. Bias cut it into diagonal slices and set it aside.

McDonald’s doesn’t exactly serve rice, but they have plenty of starch in their famous fries. Chop the fries into small, rice grain-like pieces, and pile them up. Mince them down a little more to reduce their hard corners and then put them in a steamer and steam them for about 10-15 minutes. This will soften it up and give it a surprising texture of brown rice.

To make a mock kimchi (Korean spicy pickled cabbage), pick out all the lighter leaves of lettuce in the salads. Pour in a tiny bit of water, plus packets of the hot sauce and a couple of ketchups. Stir it all up until it looks like kimchi, complete with the occasional speck of red.

There are only so many carrot shreds found in a single salad, so pick out all the carrots from both salads. Slice them into strips the long way, so you have a nice pile for the dish when we plate it.

Scoop all the fake McRice into a fancy black bowl. Then place your items on top in a aesthetically pleasing way, in sections: the slices of beef, the mushrooms, the sliced carrots, the mock kimchi, and some of the darker greens from the salads. No bibimbap — fake or otherwise — is complete without a fried egg on top, and with McDonald’s lack of one on their menu, we’ll have to improvise.

Take the cooked egg from the Egg McMuffin and slice it in half along its side; it is mostly white and we’ll use that part for the egg white of our fake fried egg. To make the yolk, take the yellow scrambled egg from the breakfast biscuit. It’s not exactly the same hue of a yolk — but the cheese is, so pile that on top. Microwave it for 15 seconds so it melts down, and spread a layer over the egg. Then take a tablespoon to cut and carve out an almost perfect yolk-looking semi-bubble. Place that on the egg white and it’s a bit convincing — those Korean girls might not even be able to tell the difference!

Finally, garnish the top with some spicy gochujang-looking ketchup and the sesame seeds from the bun. Serve with the remaining mock kimchi on the side and your beverage of choice. 잘 먹겠습니다!



If you are viewing this recipe in an aggregator (like tumblr’s Dashboard), or as a reblogged post, please check out the real website at FancyFastFood.com.

Comments (View)



NASAlmon Soufflé (Fancy Space Food)by Erik of Fancy Fast Food (with support from Maurice Murdock, plus Sara Mitchell, Maggie Masetti, Lynn Chandler, and Vickie Kloeris of NASA)
For the milestone 50th “recipe” on FancyFastFood.com, we’ve gone beyond the realms of fast food, to make food fancification boldly go where no bun has gone before!  Now that the U.S. manned space program is going on hiatus, we’ve teamed up with some folks at NASA to try and convert some “leftover” freeze-dried astronaut food and make it look fancy — but not before having fun touring around NASA’s Goddard Space Flight Center, as seen in this video:

Ingredients (from NASA’s Johnson Space Center):
1 pack of chipotle snack bread
1 pouch of outer-space-ready Chicken Of The Sea pink salmon
1 package of freeze-dried asparagus
1 package of freeze-dried vegetable quiche
water
First, make sure you turn on the gravity if you’re in Zero G; otherwise keep your items from floating away with the velcro patches that are found on all the unopened space food packets.  (You can stick it to your socks if you want.)  Next, open the packet of freeze-dried asparagus and put the contents in a sealable container; add in 50 ml of hot water and cover it to let it hydrate for five minutes.  Do the same with the freeze-dried vegetable quiche, but with 100 ml of hot water.The chipotle snack bread needs no hydration, so tear it into smaller pieces and put it in a food processor.  Add in the contents of the Chicken of the Sea pouch, followed by the hydrated asparagus — saving 3-4 pieces for garnish — and the vegetable quiche.  A proper soufflé on Earth uses eggs, so the quiche suffices for that, even though it’s not going to rise properly — although it might in Zero G.Blend everything down to a consistent dough and then scoop it into a fancy ramekin.  Bake the faux space soufflé in a preheated oven for 15-20 minutes at 477.594 Kelvin (400°F), and then let it cool.Garnish the top with the extra pieces of green asparagus for a touch of color, and then 3… 2… 1… blast off!  (Note: May not necessarily taste good on Earth, but may taste better in orbit.)
Check out a funny DELETED SCENE from the Fancy Space Food shoot here.
If you are viewing this recipe in an aggregator (like tumblr’s Dashboard), or as a reblogged post, please check out the real website at FancyFastFood.com.
Recipe for the week of July 12, 2011:

NASAlmon Soufflé (Fancy Space Food)
by Erik of Fancy Fast Food (with support from Maurice Murdock, plus Sara Mitchell, Maggie Masetti, Lynn Chandler, and Vickie Kloeris of NASA)

For the milestone 50th “recipe” on FancyFastFood.com, we’ve gone beyond the realms of fast food, to make food fancification boldly go where no bun has gone before! Now that the U.S. manned space program is going on hiatus, we’ve teamed up with some folks at NASA to try and convert some “leftover” freeze-dried astronaut food and make it look fancy — but not before having fun touring around NASA’s Goddard Space Flight Center, as seen in this video:



Ingredients (from NASA’s Johnson Space Center):

  • 1 pack of chipotle snack bread
  • 1 pouch of outer-space-ready Chicken Of The Sea pink salmon
  • 1 package of freeze-dried asparagus
  • 1 package of freeze-dried vegetable quiche
  • water

First, make sure you turn on the gravity if you’re in Zero G; otherwise keep your items from floating away with the velcro patches that are found on all the unopened space food packets. (You can stick it to your socks if you want.) Next, open the packet of freeze-dried asparagus and put the contents in a sealable container; add in 50 ml of hot water and cover it to let it hydrate for five minutes. Do the same with the freeze-dried vegetable quiche, but with 100 ml of hot water.

The chipotle snack bread needs no hydration, so tear it into smaller pieces and put it in a food processor. Add in the contents of the Chicken of the Sea pouch, followed by the hydrated asparagus — saving 3-4 pieces for garnish — and the vegetable quiche. A proper soufflé on Earth uses eggs, so the quiche suffices for that, even though it’s not going to rise properly — although it might in Zero G.

Blend everything down to a consistent dough and then scoop it into a fancy ramekin. Bake the faux space soufflé in a preheated oven for 15-20 minutes at 477.594 Kelvin (400°F), and then let it cool.

Garnish the top with the extra pieces of green asparagus for a touch of color, and then 3… 2… 1… blast off! (Note: May not necessarily taste good on Earth, but may taste better in orbit.)


Check out a funny DELETED SCENE from the Fancy Space Food shoot here.



If you are viewing this recipe in an aggregator (like tumblr’s Dashboard), or as a reblogged post, please check out the real website at FancyFastFood.com.

Comments (View)



Papa Delle’s Puttanesca (Fancy Papa John’s) by Erik of Fancy Fast Food
Pizza is a versatile “ingredient” in the Fancy Fast Food kitchen.  Thus far, we’ve fancified Domino’s into a Chinese-inspired Dao Mi Noh Chow Mein and Pizza Hut into an Indian-esque Chicken Pizza Masala.  This time we’re turning to national pizza chain Papa John’s to make an Italian-inspired dish: pappardelle alla puttanesca.  This may not seem like a stretch (Italian pasta from pizza?), but let’s not forget that Papa John’s roots aren’t in Italy but in Indiana, home of Ball State University.Speaking of balls (how’s that for a stretch?),  you’ve got to have a pretty big set of them to take Papa John’s “better ingredients” for a “better pizza”, and repurpose them to make a “better sauce” fit for… a whore.  That’s what puttanesca is literally derived from Italian, anyway.  Thankfully, Papa John has olives, onions, anchovies, tomatoes, and other toppings for us to improvise with, so you can bend over and sell yourself for a bowl of fake pasta: 
Ingredients (from Papa John’s):
1 large thin crust pizza with light sauce and no cheese, topped with anchovies, onions, jalapeños, banana peppers, olives, and double tomatoes (request that it not be sliced)
1 little cup of Papa John’s Garlic Dipping Sauce
PLUS: organic basil (for an extra touch of irony)
First, take off all the toppings: the tomatoes, the banana peppers, the jalapeños, the olives, the anchovies, and the onions.  Then use a fork and scrape off the sauce and any residual toppings left on the crust, and save it for later.We ordered the pizza unsliced, but now it’s time to take a knife or pizza slicer to the empty thin crust.  Slice it into strips — each about an inch in width — and then cut off the hard crusty edges on the ends.  Rinse your newly formed mock pappardelle noodles in a colander.Next, the sauce.  In lieu of fresh garlic and olive oil, start with the cup of Papa John’s Garlic Dipping Sauce; it’s full of oil anyway.  Pour it into a skillet over a medium heat, add in some onions, toss in the anchovies, and sauté.  To substitute a proper puttanesca’s chilies, dice some banana peppers; to substitute the capers, dice some caper-colored jalapeños.  Add them to the pan, along with the olives.  Dice the tomato slices and add them to the mix as well, along with the extra sauce you scraped from the crust.  Stir and sauté it all until it’s all blended together.Finally, the plating.  Place the mock pappardelle noodles into a fancy pasta bowl, and then top it with the “whore sauce” you just made.  Garnish with an ironic basil leaf, and presto: a mock bowl of pappardelle alla puttanesca fit for a whore, or your papa, or whomever has the balls to try it.  


If you are viewing this recipe in an aggregator (like tumblr’s Dashboard), or as a reblogged post, please check out the real website at FancyFastFood.com.
Recipe for the week of June 15, 2011:

Papa Delle’s Puttanesca (Fancy Papa John’s)
by Erik of Fancy Fast Food

Pizza is a versatile “ingredient” in the Fancy Fast Food kitchen. Thus far, we’ve fancified Domino’s into a Chinese-inspired Dao Mi Noh Chow Mein and Pizza Hut into an Indian-esque Chicken Pizza Masala. This time we’re turning to national pizza chain Papa John’s to make an Italian-inspired dish: pappardelle alla puttanesca. This may not seem like a stretch (Italian pasta from pizza?), but let’s not forget that Papa John’s roots aren’t in Italy but in Indiana, home of Ball State University.

Speaking of balls (how’s that for a stretch?), you’ve got to have a pretty big set of them to take Papa John’s “better ingredients” for a “better pizza”, and repurpose them to make a “better sauce” fit for… a whore. That’s what puttanesca is literally derived from Italian, anyway. Thankfully, Papa John has olives, onions, anchovies, tomatoes, and other toppings for us to improvise with, so you can bend over and sell yourself for a bowl of fake pasta:

Ingredients (from Papa John’s):

  • 1 large thin crust pizza with light sauce and no cheese, topped with anchovies, onions, jalapeños, banana peppers, olives, and double tomatoes (request that it not be sliced)
  • 1 little cup of Papa John’s Garlic Dipping Sauce
  • PLUS: organic basil (for an extra touch of irony)

First, take off all the toppings: the tomatoes, the banana peppers, the jalapeños, the olives, the anchovies, and the onions. Then use a fork and scrape off the sauce and any residual toppings left on the crust, and save it for later.

We ordered the pizza unsliced, but now it’s time to take a knife or pizza slicer to the empty thin crust. Slice it into stripseach about an inch in width — and then cut off the hard crusty edges on the ends. Rinse your newly formed mock pappardelle noodles in a colander.

Next, the sauce. In lieu of fresh garlic and olive oil, start with the cup of Papa John’s Garlic Dipping Sauce; it’s full of oil anyway. Pour it into a skillet over a medium heat, add in some onions, toss in the anchovies, and sauté. To substitute a proper puttanesca’s chilies, dice some banana peppers; to substitute the capers, dice some caper-colored jalapeños. Add them to the pan, along with the olives. Dice the tomato slices and add them to the mix as well, along with the extra sauce you scraped from the crust. Stir and sauté it all until it’s all blended together.

Finally, the plating. Place the mock pappardelle noodles into a fancy pasta bowl, and then top it with the “whore sauce” you just made. Garnish with an ironic basil leaf, and presto: a mock bowl of pappardelle alla puttanesca fit for a whore, or your papa, or whomever has the balls to try it.



If you are viewing this recipe in an aggregator (like tumblr’s Dashboard), or as a reblogged post, please check out the real website at FancyFastFood.com.

Comments (View)