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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

Franksgiving Dinner (Fancy Nathan’s, Take Two) by Erik of Fancy Fast Food (using some of his techniques as featured in the November 2009 Wired article by Erica Westly) Ingredients: 1 Nathan’s Famous Hot Dog (with chili) 1 Corn Dog on a Stick 1 order of Crinkle-Cut French Fries 1 small fruit punch organic chives (for garnish and a touch of irony) This Thanksgiving, we could have easily gone to Boston Market for a quick, traditional American Thanksgiving meal, but where’s the fun in that?To get started, use a kitchen torch to sear one side of your corn dog so that it has a few burn marks — not too much, just enough to give the exterior an appearance of being roasted. Then flip the corn dog over and cut an incision so that you can extract about two-thirds of the interior hot dog. With that solid mass removed, you can easily mold the remaining cornbread batter into a shape that resembles that of a turkey leg.Next, remove the hot dog from its bun, leaving the chili. Scoop the chili into a skillet, and then chop the remaining bun into small pieces. Mix the bun pieces in with the chili — crushing the beans in the process — until it’s blended and looks like stuffing. To make the mashed potatoes, simply stick some fries in a food processor and blend. (Nathan’s fries are inherently moist, so there’s no need to add water.)To make some faux cranberry sauce, bring the fruit punch to a boil in a non-stick pan until it’s reduced down to a thick red syrup. Toss in some bread pieces to soak up the syrup and make a chunky paste of fruity flavor. Finally, the plating: place your “turkey leg” and all the sides on a welcoming round plate; garnish the potatoes with organic chives for that extra touch of irony. Now give thanks, and have a Happy Franksgiving! Fancy Fast Food creator Erik Trinidad discussed this recipe (via Skype) on The Guy Bauer Half Hour, a weekly, live web talk show based out of Chicago: 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 November 24, 2009:

Franksgiving Dinner (Fancy Nathan’s, Take Two) by Erik of Fancy Fast Food (using some of his techniques as featured in the November 2009 Wired article by Erica Westly)

Ingredients:

  • 1 Nathan’s Famous Hot Dog (with chili)
  • 1 Corn Dog on a Stick
  • 1 order of Crinkle-Cut French Fries
  • 1 small fruit punch
  • organic chives (for garnish and a touch of irony)

This Thanksgiving, we could have easily gone to Boston Market for a quick, traditional American Thanksgiving meal, but where’s the fun in that?

To get started, use a kitchen torch to sear one side of your corn dog so that it has a few burn marks — not too much, just enough to give the exterior an appearance of being roasted. Then flip the corn dog over and cut an incision so that you can extract about two-thirds of the interior hot dog. With that solid mass removed, you can easily mold the remaining cornbread batter into a shape that resembles that of a turkey leg.

Next, remove the hot dog from its bun, leaving the chili. Scoop the chili into a skillet, and then chop the remaining bun into small pieces. Mix the bun pieces in with the chili — crushing the beans in the process — until it’s blended and looks like stuffing. To make the mashed potatoes, simply stick some fries in a food processor and blend. (Nathan’s fries are inherently moist, so there’s no need to add water.)

To make some faux cranberry sauce, bring the fruit punch to a boil in a non-stick pan until it’s reduced down to a thick red syrup. Toss in some bread pieces to soak up the syrup and make a chunky paste of fruity flavor.

Finally, the plating: place your “turkey leg” and all the sides on a welcoming round plate; garnish the potatoes with organic chives for that extra touch of irony. Now give thanks, and have a Happy Franksgiving!


Fancy Fast Food creator Erik Trinidad discussed this recipe (via Skype) on The Guy Bauer Half Hour, a weekly, live web talk show based out of Chicago:





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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