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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.

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.







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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)
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DoesNYLoveUBack.com
TheGlobalTrip.com

Seared Pollock Cake with Southwest Ramalan Sauce (Fancy Filet-O-Fish) by Devon Knight and Jason Isch of Cornerstore Restaurateur
Since BurgerBusiness and Eat Me Daily broke the news about McDonald’s Portugal having a similar “fancy” promo contest — as well as McDonald’s Australia (which FFF creator Erik Trinidad recently brought up in a segment on Australia’s Weekend Today morning show) — we here at Fancy Fast Food have continued to encourage our readers to submit their own recipes and photos of fast food fancifications.  Here’s the latest contribution from guest chefs Devon Knight and Jason Isch of Cornerstore Restaurateur, in their words:
Ingredients:
1 Filet-O-Fish sandwich
1 Premium Southwest Salad (with packet of Newman’s Own Southwest Restaurant Dressing)
1 medium soft drink
packets of salt and pepper
Carefully free that little “Alaskan Pollock and/or Hoki” (from Wikipedia) fish filet from its buns. Remove all tartar sauce from the fish and buns, and set it aside. Toast the top half of the bun and set that aside.Carefully cut the breading off of the fish — but don’t throw the breading out, since we’re going to  use it later. Take some time to absorb the fact that yes, McDonald’s does indeed use real fish for their Filet-O-Fish. After star-gazing a while at your quaint fish square, delicately flake the fish apart and place it in a bowl.Grab that salad and get to dissecting; we’re going to take out the tomatoes, scallions, and a small amount of corn and throw them in the bowl with the flaked fish. GO GREEN! Do yourself a favor and eat some of those greens left behind by your salad dissection.Take your warm, toned, toasted bun and grind it up in a food processor until it is the consistency of, well, bread crumbs (funny how that works out). Place the bread crumbs in the fish bowl along with a packet of salt and about a half a packet of pepper. Mix all the ingredients in the bowl until it is a sticky, fishy goop. Cut off the bottom of your (empty) soda cup to form a mold for the fish cake, and then put your goop in to mold it.Take your packet of Southwest salad dressing and strain it into a frying pan over low heat; we want to warm it, not cook it. Take the discarded fish breading and rub it on the bottom of a separate frying pan. The grease from the breading will give you just enough oily coating to sear the fish cake — yummy. Heat the pan until grease is gently smoking, then flip the cake mold over the hot pan and sear the fish cake on both sides.Finally, the plating: pour the warm salad dressing into a dish and daintily place your fish cake on top. Garnish your little fish puck with some of the contents of your salad.
For this week’s post, the Cornerstore Restaurateur guys made McDonald’s fancy with the above recipe. Meanwhile, Fancy Fast Food creator Erik Trinidad tried to class up the Golden Arches in a different way, with fancy McDonald’s pianist and music composer Andrew Shapiro, in this video shot by food videographer (and "historic gastromonist") Sarah Lohman:

(While this video has been reviewed and approved by the management of McDonald’s at 160 Broadway NYC, and McDonald’s Corporate PR Department, it does not necessarily reflect or express the views and opinions of the McDonald’s Corporation.)

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 December 3, 2009:

Seared Pollock Cake with Southwest Ramalan Sauce (Fancy Filet-O-Fish)
by Devon Knight and Jason Isch of Cornerstore Restaurateur

Since BurgerBusiness and Eat Me Daily broke the news about McDonald’s Portugal having a similar “fancy” promo contest — as well as McDonald’s Australia (which FFF creator Erik Trinidad recently brought up in a segment on Australia’s Weekend Today morning show) — we here at Fancy Fast Food have continued to encourage our readers to submit their own recipes and photos of fast food fancifications. Here’s the latest contribution from guest chefs Devon Knight and Jason Isch of Cornerstore Restaurateur, in their words:

Ingredients:

  • 1 Filet-O-Fish sandwich
  • 1 Premium Southwest Salad (with packet of Newman’s Own Southwest Restaurant Dressing)
  • 1 medium soft drink
  • packets of salt and pepper

Carefully free that little “Alaskan Pollock and/or Hoki” (from Wikipedia) fish filet from its buns. Remove all tartar sauce from the fish and buns, and set it aside. Toast the top half of the bun and set that aside.

Carefully cut the breading off of the fish — but don’t throw the breading out, since we’re going to use it later. Take some time to absorb the fact that yes, McDonald’s does indeed use real fish for their Filet-O-Fish. After star-gazing a while at your quaint fish square, delicately flake the fish apart and place it in a bowl.

Grab that salad and get to dissecting; we’re going to take out the tomatoes, scallions, and a small amount of corn and throw them in the bowl with the flaked fish. GO GREEN! Do yourself a favor and eat some of those greens left behind by your salad dissection.

Take your warm, toned, toasted bun and grind it up in a food processor until it is the consistency of, well, bread crumbs (funny how that works out). Place the bread crumbs in the fish bowl along with a packet of salt and about a half a packet of pepper. Mix all the ingredients in the bowl until it is a sticky, fishy goop. Cut off the bottom of your (empty) soda cup to form a mold for the fish cake, and then put your goop in to mold it.

Take your packet of Southwest salad dressing and strain it into a frying pan over low heat; we want to warm it, not cook it. Take the discarded fish breading and rub it on the bottom of a separate frying pan. The grease from the breading will give you just enough oily coating to sear the fish cake — yummy. Heat the pan until grease is gently smoking, then flip the cake mold over the hot pan and sear the fish cake on both sides.

Finally, the plating: pour the warm salad dressing into a dish and daintily place your fish cake on top. Garnish your little fish puck with some of the contents of your salad.


For this week’s post, the Cornerstore Restaurateur guys made McDonald’s fancy with the above recipe. Meanwhile, Fancy Fast Food creator Erik Trinidad tried to class up the Golden Arches in a different way, with fancy McDonald’s pianist and music composer Andrew Shapiro, in this video shot by food videographer (and "historic gastromonist") Sarah Lohman:


(While this video has been reviewed and approved by the management of McDonald’s at 160 Broadway NYC, and McDonald’s Corporate PR Department, it does not necessarily reflect or express the views and opinions of the McDonald’s Corporation.)




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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