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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.







Official FFF T-shirts at CoverMyTorso.com!


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VIDEOS:
Watch FFF on Rachael Ray!
Watch FFF on Nightline!
Watch FFF on Food(ography)!
Watch FFF at NASA!

Also, watch FFF on Slashfood, Asylum.com's Masterclash, or in more videos on YouTube!



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)
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

NASAlmon Soufflé (Fancy Space Food)by Erik of Fancy Fast Food (with support from Maurice Murdock, plus Sara Mitchell, Maggie Masetti, Lynn Chandler, and Vickie Kloeris of NASA)
For the milestone 50th “recipe” on FancyFastFood.com, we’ve gone beyond the realms of fast food, to make food fancification boldly go where no bun has gone before!  Now that the U.S. manned space program is going on hiatus, we’ve teamed up with some folks at NASA to try and convert some “leftover” freeze-dried astronaut food and make it look fancy — but not before having fun touring around NASA’s Goddard Space Flight Center, as seen in this video:

Ingredients (from NASA’s Johnson Space Center):
1 pack of chipotle snack bread
1 pouch of outer-space-ready Chicken Of The Sea pink salmon
1 package of freeze-dried asparagus
1 package of freeze-dried vegetable quiche
water
First, make sure you turn on the gravity if you’re in Zero G; otherwise keep your items from floating away with the velcro patches that are found on all the unopened space food packets.  (You can stick it to your socks if you want.)  Next, open the packet of freeze-dried asparagus and put the contents in a sealable container; add in 50 ml of hot water and cover it to let it hydrate for five minutes.  Do the same with the freeze-dried vegetable quiche, but with 100 ml of hot water.The chipotle snack bread needs no hydration, so tear it into smaller pieces and put it in a food processor.  Add in the contents of the Chicken of the Sea pouch, followed by the hydrated asparagus — saving 3-4 pieces for garnish — and the vegetable quiche.  A proper soufflé on Earth uses eggs, so the quiche suffices for that, even though it’s not going to rise properly — although it might in Zero G.Blend everything down to a consistent dough and then scoop it into a fancy ramekin.  Bake the faux space soufflé in a preheated oven for 15-20 minutes at 477.594 Kelvin (400°F), and then let it cool.Garnish the top with the extra pieces of green asparagus for a touch of color, and then 3… 2… 1… blast off!  (Note: May not necessarily taste good on Earth, but may taste better in orbit.)
Check out a funny DELETED SCENE from the Fancy Space Food shoot here.
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 12, 2011:

NASAlmon Soufflé (Fancy Space Food)
by Erik of Fancy Fast Food (with support from Maurice Murdock, plus Sara Mitchell, Maggie Masetti, Lynn Chandler, and Vickie Kloeris of NASA)

For the milestone 50th “recipe” on FancyFastFood.com, we’ve gone beyond the realms of fast food, to make food fancification boldly go where no bun has gone before! Now that the U.S. manned space program is going on hiatus, we’ve teamed up with some folks at NASA to try and convert some “leftover” freeze-dried astronaut food and make it look fancy — but not before having fun touring around NASA’s Goddard Space Flight Center, as seen in this video:



Ingredients (from NASA’s Johnson Space Center):

  • 1 pack of chipotle snack bread
  • 1 pouch of outer-space-ready Chicken Of The Sea pink salmon
  • 1 package of freeze-dried asparagus
  • 1 package of freeze-dried vegetable quiche
  • water

First, make sure you turn on the gravity if you’re in Zero G; otherwise keep your items from floating away with the velcro patches that are found on all the unopened space food packets. (You can stick it to your socks if you want.) Next, open the packet of freeze-dried asparagus and put the contents in a sealable container; add in 50 ml of hot water and cover it to let it hydrate for five minutes. Do the same with the freeze-dried vegetable quiche, but with 100 ml of hot water.

The chipotle snack bread needs no hydration, so tear it into smaller pieces and put it in a food processor. Add in the contents of the Chicken of the Sea pouch, followed by the hydrated asparagus — saving 3-4 pieces for garnish — and the vegetable quiche. A proper soufflé on Earth uses eggs, so the quiche suffices for that, even though it’s not going to rise properly — although it might in Zero G.

Blend everything down to a consistent dough and then scoop it into a fancy ramekin. Bake the faux space soufflé in a preheated oven for 15-20 minutes at 477.594 Kelvin (400°F), and then let it cool.

Garnish the top with the extra pieces of green asparagus for a touch of color, and then 3… 2… 1… blast off! (Note: May not necessarily taste good on Earth, but may taste better in orbit.)


Check out a funny DELETED SCENE from the Fancy Space Food shoot here.



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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