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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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Submit your Fancy Fast Food culinary masterpiece recipes* to fancyfastfood[at]gmail.com. 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.
Hungry for more sites to surf while waiting for the next dish? Check out FFF creator Erik R. Trinidad's other websites:
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TheGlobalTrip.com

Nathan’s Not-So-Famous Faux Foie Gras (Fancy Nathan’s Hot Dogs) by Erik of Fancy Fast Food, with suggestion from Brokelyn Ingredients: 6 Nathan’s Famous Hot Dogs (2 with sauerkraut, 2 with pickle relish, 2 with onions in sauce) 1 medium or large lemonade packets of mustard 1 sprig of organic rosemary (for garnish and a touch of irony) Remove the condiments off the hot dogs and separate all the ingredients onto small plates. Pull apart the buns to separate the tops from the bottoms. Using a knife, trim the crust off the sides, then cut each subsequent strip of bread into thirds. Finally, round the corners of your bread pieces and flatten the lopsided ones with your hand. Place all the “petits toasts” onto a baking sheet and bake in a preheated oven at 350° F for 3-10 minutes (depending on your preference of crustiness). Next, place all the hot dogs into a food processor, and blend it down until it becomes a pâté. On another baking sheet, mold two scoops of this minced meat into loaf-slice shapes or circles, and then brown the sides with a kitchen torch so it doesn’t look too much like it just came out of a can of Spam. Using a spatula, transfer the slices of faux fois gras to your serving platter, and garnish it with green relish and the sprig of organic rosemary.The petits toasts should be ready by now, so let them cool down before you spread the remaining pâté on top of each of them. For some of them, garnish the top with a dollop of mustard, using a cake-decorating bag and star-shaped metal tip. The rest you can garnish to your liking, using the other condiments: the sauerkraut, the onions, and the relish. Place all the hors d’oeuvres on the platter with the faux foie gras, and serve with lemonade in champagne flutes. Voilà! Now serve these at a fancy dinner party and intellectually discuss how many of these Joey Chestnut or Kobayashi could scarf down. 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 29, 2009:

Nathan’s Not-So-Famous Faux Foie Gras (Fancy Nathan’s Hot Dogs)
by Erik of Fancy Fast Food, with suggestion from Brokelyn

Ingredients:

  • 6 Nathan’s Famous Hot Dogs (2 with sauerkraut, 2 with pickle relish, 2 with onions in sauce)
  • 1 medium or large lemonade
  • packets of mustard
  • 1 sprig of organic rosemary (for garnish and a touch of irony)

Remove the condiments off the hot dogs and separate all the ingredients onto small plates. Pull apart the buns to separate the tops from the bottoms. Using a knife, trim the crust off the sides, then cut each subsequent strip of bread into thirds. Finally, round the corners of your bread pieces and flatten the lopsided ones with your hand. Place all the “petits toasts” onto a baking sheet and bake in a preheated oven at 350° F for 3-10 minutes (depending on your preference of crustiness).

Next, place all the hot dogs into a food processor, and blend it down until it becomes a pâté. On another baking sheet, mold two scoops of this minced meat into loaf-slice shapes or circles, and then brown the sides with a kitchen torch so it doesn’t look too much like it just came out of a can of Spam. Using a spatula, transfer the slices of faux fois gras to your serving platter, and garnish it with green relish and the sprig of organic rosemary.

The petits toasts should be ready by now, so let them cool down before you spread the remaining pâté on top of each of them. For some of them, garnish the top with a dollop of mustard, using a cake-decorating bag and star-shaped metal tip. The rest you can garnish to your liking, using the other condiments: the sauerkraut, the onions, and the relish. Place all the hors d’oeuvres on the platter with the faux foie gras, and serve with lemonade in champagne flutes. Voilà! Now serve these at a fancy dinner party and intellectually discuss how many of these Joey Chestnut or Kobayashi could scarf down.



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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