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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.

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*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.







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Kitschy Galantine of Chicken (Fancy KGC) by Erik of Fancy Fast Food
In recent years, KFC — Kentucky Fried Chicken — has jumped on the healthier fast food bandwagon by grilling their chicken — which is quite a feat knowing that the Colonel already has a lot on his To Do list, let alone getting his white suit all dirty with marinade.  KFC blatantly promotes their Kentucky Grilled Chicken so much they have even come up with the acronym, KGC, which isn’t just three letters for conversation; it’s printed on all their paper cups, boxes, and buckets.  However, the name of the fast food chain is still KFC, and any KFV (Kentucky Fried Virgin) may wonder what all this KGC business is about — it can stand for anything, like so many acronyms on the Internet. How about a fancy, yet Kitschy Galantine of Chicken? LOL
Ingredients (from KFC):
3 Kentucky Grilled Chicken breasts
1 small Coleslaw
PLUS: organic watercress (for an added touch of irony)
The French preparation of a galantine is similar to that of a roulade, in that it is meat, stuffed, rolled up and then sliced into servings like slices of bologna. The main distinction that a galantine has over a roulade is that all the fillings and poultry meat are stuffed into the skin of the bird of which it came — which IMHO sounds like a twisted mad scientist joke, but hey, if it’s good enough for Jacques Pépin, than we can at least improvise with what we have to work with at KGC.First, use a paring knife to carefully cut and peel away the skin from each of the chicken breasts. You’ll find that you may not get a full slab of skin, but as long as you can still extract a narrow piece that is the full length of the chicken piece, you should be okay.Next, debone the rest of the chicken breasts, and put all the white meat in a food processor. Add in all of the coleslaw, including the liquid, and then chop it all until it becomes a smooth paté.If we had a whole bird to play with, we’d be stuffing this mix into a bigger slab of chicken skin, but we’ll just have to scoop out enough for each of the strips of breast skin we cut off. Roll the mixture in the skin, and encase it all. Then use a sharp knife to cut even slices out of the makeshift galantine.Typically, the slices that come out of a proper galantine are bigger, so what you can do is press in some more of the paté into each of the slices until is expands outwards. Use your fingers maintain the circular formation while keeping the skin around the edge. After you’ve made enough to serve, stick it in the fridge for a while; galantines are typically served cold. BRBArrange your slices of Kitschy Gallantine of Chicken onto a fancy white plate, and then garnish with some ironic watercress. Voilà! KGC, meet FFF. OMG! WTF?


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 September 26, 2011:

Kitschy Galantine of Chicken (Fancy KGC) by Erik of Fancy Fast Food

In recent years, KFC — Kentucky Fried Chicken — has jumped on the healthier fast food bandwagon by grilling their chicken — which is quite a feat knowing that the Colonel already has a lot on his To Do list, let alone getting his white suit all dirty with marinade. KFC blatantly promotes their Kentucky Grilled Chicken so much they have even come up with the acronym, KGC, which isn’t just three letters for conversation; it’s printed on all their paper cups, boxes, and buckets. However, the name of the fast food chain is still KFC, and any KFV (Kentucky Fried Virgin) may wonder what all this KGC business is about — it can stand for anything, like so many acronyms on the Internet. How about a fancy, yet Kitschy Galantine of Chicken? LOL

Ingredients (from KFC):

  • 3 Kentucky Grilled Chicken breasts
  • 1 small Coleslaw
  • PLUS: organic watercress (for an added touch of irony)

The French preparation of a galantine is similar to that of a roulade, in that it is meat, stuffed, rolled up and then sliced into servings like slices of bologna. The main distinction that a galantine has over a roulade is that all the fillings and poultry meat are stuffed into the skin of the bird of which it came — which IMHO sounds like a twisted mad scientist joke, but hey, if it’s good enough for Jacques Pépin, than we can at least improvise with what we have to work with at KGC.

First, use a paring knife to carefully cut and peel away the skin from each of the chicken breasts. You’ll find that you may not get a full slab of skin, but as long as you can still extract a narrow piece that is the full length of the chicken piece, you should be okay.

Next, debone the rest of the chicken breasts, and put all the white meat in a food processor. Add in all of the coleslaw, including the liquid, and then chop it all until it becomes a smooth paté.

If we had a whole bird to play with, we’d be stuffing this mix into a bigger slab of chicken skin, but we’ll just have to scoop out enough for each of the strips of breast skin we cut off. Roll the mixture in the skin, and encase it all. Then use a sharp knife to cut even slices out of the makeshift galantine.

Typically, the slices that come out of a proper galantine are bigger, so what you can do is press in some more of the paté into each of the slices until is expands outwards. Use your fingers maintain the circular formation while keeping the skin around the edge. After you’ve made enough to serve, stick it in the fridge for a while; galantines are typically served cold. BRB

Arrange your slices of Kitschy Gallantine of Chicken onto a fancy white plate, and then garnish with some ironic watercress. Voilà! KGC, meet FFF. OMG! WTF?



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.

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