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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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Notable Press/Media:
PC Magazine (Favorite Blogs 2009) • Wired • InStyle's Best Of The Web 2009 • The Daily Beast • ABC News, Today/MSNBC (via The Associated Press) • The New York Times' Freakonomics • Time • CNBC • Comedy Central's Tosh.0 • G4TV's Attack of the Show/Blog! • The New York Times' Week In Review (Frank Bruni) • FHM's Website Of The Week • NBC LA (2) • ZagatBuzz • Serious Eats • IFC's Food Party Top 5 Cool Food Sites (via urlesque) • Gizmodo • Smithsonian • The Guardian (UK) • Utne Reader • CBC News (Canada) • The Epoch Times (UK) • The National Post (Canada) • Very Short List • boingboing • The Stimulist • Brokelyn • France 24 News' The Observers • American Public Media • Breakfast 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)
Up for the challenge?
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:
DoesNYLoveUBack.com
TheGlobalTrip.com

Chick-sat-A (Fancy Chick-fil-A) by Erik of Fancy Fast Food, with support from Cheryl T. Ingredients: 1 order of four Chick-n-Strips 1 order of Waffle Potato Fries 1 Carrot & Raisin Salad 1 Walnut Fudge Brownie 1 soft drink of your choice packets of various Chick-fil-A dipping sauces an organic banana leaf (for presentation and a touch of irony) Here’s a little treat that fuses Southeast Asia with a Southeast American-based fast food chain. First, debread all the Chick-n-Strips to expose the pieces of real chicken breast inside. Rinse the pieces in a colander, and then cut them down into eight smaller pieces.To get the grill marks, you may fire up an actual hibachi or George Foreman grill, but you can also just fake the grill marks — just like many fast food chains do anyway. Take each morsel of chicken and carve two grooves in each of the sides; these will help define the grill marks when you take a kitchen torch and burn in the dark lines. Afterwards, let the chicken cool down before skewing them with bamboo skewers.Next, the sauce. Satay is typically served with a peanut sauce, but with the lack of peanuts at Chick-fil-A, we are going to improvise and use walnuts from the Walnut Fudge Brownie. Pick all of them off, and then finely chop them. Blend various dipping sauces into a mixing cup (the darker the better) and then mix in the chopped walnuts. Pour the resulting satay sauce in a small fancy bowl. Finally, the assembly: cut the banana leaf down to the size and shape of a fancy platter, and then place it down. On top, place the satay sauce and the chicken skewers. Garnish with a Waffle Potato Fry and some Carrot & Raisin Salad, and serve with your beverage in a nice glass. And there you have it! Southeast Asia meets Southeast America in this chicken dish that will sure make you — and the cows — happy. 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 October 16, 2009:

Chick-sat-A (Fancy Chick-fil-A) by Erik of Fancy Fast Food, with support from Cheryl T.

Ingredients:

  • 1 order of four Chick-n-Strips
  • 1 order of Waffle Potato Fries
  • 1 Carrot & Raisin Salad
  • 1 Walnut Fudge Brownie
  • 1 soft drink of your choice
  • packets of various Chick-fil-A dipping sauces
  • an organic banana leaf (for presentation and a touch of irony)

Here’s a little treat that fuses Southeast Asia with a Southeast American-based fast food chain. First, debread all the Chick-n-Strips to expose the pieces of real chicken breast inside. Rinse the pieces in a colander, and then cut them down into eight smaller pieces.

To get the grill marks, you may fire up an actual hibachi or George Foreman grill, but you can also just fake the grill marks — just like many fast food chains do anyway. Take each morsel of chicken and carve two grooves in each of the sides; these will help define the grill marks when you take a kitchen torch and burn in the dark lines. Afterwards, let the chicken cool down before skewing them with bamboo skewers.

Next, the sauce. Satay is typically served with a peanut sauce, but with the lack of peanuts at Chick-fil-A, we are going to improvise and use walnuts from the Walnut Fudge Brownie. Pick all of them off, and then finely chop them. Blend various dipping sauces into a mixing cup (the darker the better) and then mix in the chopped walnuts. Pour the resulting satay sauce in a small fancy bowl.

Finally, the assembly: cut the banana leaf down to the size and shape of a fancy platter, and then place it down. On top, place the satay sauce and the chicken skewers. Garnish with a Waffle Potato Fry and some Carrot & Raisin Salad, and serve with your beverage in a nice glass. And there you have it! Southeast Asia meets Southeast America in this chicken dish that will sure make you — and the cows — happy.



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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