Fancy Fast Food

agup48 · Jul 5, 2009

http://www.fancyfastfood.com/

So, here's the deal with this website, it's pretty funny. Well, the website name and the thread title speak for itself. People making fast food fancy.

For example:
Tacobellini (Fancy Burrito Supreme
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Ingredients:

2 Taco Bell Burrito Supremes (beef)
1 beef soft taco
1 large Sierra Mist
packets of mild, hot or Fire sauce (to your liking)
parsley (for garnish)
Think outside the tortilla. Carefully unwrap the Burrito Supremes and soft taco, and extract their stuffings in a bowl. Carefully rinse off each of the tortillas, and then briefly steam them in a steamer to soften and moisten them. Then lay each tortilla on a cutting board and cut circles in it using a small circular cookie cutter, or simply an empty tin can measuring around 2 1/2 in diameter. Take the filling and put a small amount in each small tortilla circle, then fold it in half and pinch it into a tortellini shape. The moisture should keep it sticky enough to stay put. Pile the tortellinis on a plate. Next, cut open and pour the contents of the sauce packets in a measuring cup, then generously drizzle the sauce over the tortellini. Garnish with parsley and serve with Sierra Mist in a wine glass.
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Final:
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Another:
BK Quiche (Fancy Croissanwich & Biscuit)
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Ingredients (for two mini quiches):

1 Burger King Croissanwich (with ham) meal, with hash browns and a coffee
1 Burger King Ham, Egg & Cheese biscuit meal, with hash browns and an orange juice
1 bottle of water
Disassemble the two breakfast sandwiches into its ingredients: eggs, bread, and ham. (The cheese will probably be melted and stuck onto the bread or ham, but thats okay.) Break apart the biscuit and croissant into smaller pieces and put them all into a food processor. Add about 2 tbsp. of bottled water and blend; it will soon turn back into a doughy substance. Mold the dough into non-stick quiche pans.

Next, place all the eggs in the food processor, plus ham and hash browns to your liking. Blend that down to a scramble and then fill the crusts. Bake for 10 minutes in a pre-heated oven at 350°F, or until the crust becomes a golden brown.

Let it cool, then serve the quiche with coffee in a fancy cup, and orange juice in a wine glass. Why have it your way, when you can have it the fancy way?
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Final:
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BubblesQuah · Jul 5, 2009

This is great, very creative!

JSinNOLA · Jul 7, 2009

I am really going to have to try doing this!

agup48 · Jul 7, 2009

John/FutureOwner said: ↑

I am really going to have to try doing this!
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Post pictures when you do.

agup48 · Jul 8, 2010

Let's update this old thread.

KFC Chicken Cordon Deux (Fancy KFC Double Down)

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So everyone’s up in arms about KFC’s Double Down, this summer’s sandwich sensation “so meaty, there’s no room for the bun!” Fast foodies praise its inventiveness, while nutrition and health advocates condemn its use of fatty fried chicken in lieu of bread — but is it really that bad or even that ingenious? Think about it; take away KFC’s gimmicky breadless marketing campaign and the Double Down is not that different from Chicken Cordon Bleu, an established and well-respected recipe from the gourmet chefs of the famous eponymous French culinary institution. And of course, everyone knows everything in France is fancy, especially when it’s spelled and pronounced “bleu” instead of “blue.”

When you break it down, are the Double Down and Chicken Cordon Bleu not both dishes with melted cheese and pig meat surrounded by chicken that is breaded before frying or baking? Rather than transform a fast food dish into something completely different this time, let’s prove this point:

Ingredients (from KFC):

1 KFC Double Down sandwich (cripsy)
1 beverage of your preference
organic French tarragon (for that extra touch of irony)
As simple as this recipe may sound, a lot of thought went into the creation of it; we here at the Fancy Fast Food kitchen experimented with eight Double Downs before we got it right. (That’s sixteen downs!) We first approached it in the traditional way, rolling sliced fillets of chicken around the bacon and cheese like a roulade, but with the chicken fillets already cooked, it didn’t stick too well together with the available ingredients — even when rolling it in plastic wrap. We tried grinding the chicken down, thinking it would stick together better in the roll, but it would always fall apart. We tried it with aluminum foil, and by molding the roll manually with the filling inside, but nothing would stick. Finally we decided that if we couldn’t physically wrap chicken around the bacon and cheese, we’d approach it the opposite way and stuff the filling into the chicken.

To start, let the sandwich cool down so that the insides aren’t melted and sticky, then remove the cheese and bacon from the “buns” of fried chicken. (Traditionally, Chicken Cordon Bleu has ham and swiss cheese, but we’re going to improvise with the Colonel’s recipe of bacon and Monterey Jack.) Take one of the two fried chicken breasts and slice the skin and breading off of one side (the long way) to expose a face of white meat chicken. Do the same to the other piece. Now when they are stacked with the white meat faces touching each other, it forms one thick piece of breaded chicken. So meaty!

To “fill” the chicken, carve a groove in the center across the span of each chicken breast — being careful not to cut all the way through to the breaded side — so that there’s a channel with enough room for the cheese and bacon. Make sure the two grooves match up in the middle when the chicken is restacked, so you have a “hole.”

Stack the chicken breasts with the filling inside and then nuke it for about twenty seconds — long enough for the cheese to melt. Then slice your Chicken Cordon Deux into bite-sized amuse-bouche (that sounds fancy) and garnish with an ironic French tarragon leaf each. Serve with your beverage in fancy wine glassses and voila! Chicken Cordon Deux! It may be more or less the same thing, but doesn’t the word “deux” just make it sound fancier than “double down?”
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TexasF355F1 · Jul 8, 2010

That's pretty cool. Just one question.

Who the hell drinks Sierra Mist?

agup48 · Jul 8, 2010

TexasF355F1 said: ↑

That's pretty cool. Just one question.

Who the hell drinks Sierra Mist?
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People that can't afford Sprite.

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