Who says gourmet food has to have gourmet ingredients? Well, yeah, pretty much everyone… but that doesn’t matter.
Armed with the new book, Fancy Fast Food: Ironic Recipes with No Bun Intended, you can thumb your nose at all those self-righteous food snobs, proudly unwrap your drive-thru bought meal, and turn it into a gastronomic feast worthy of an Iron Chef.
This where tacos are magically transformed into Tacoliatelle Di Pesto Frito, where lowly chicken nuggets are elevated to Le Chicken McConfit, and where the seldom ordered fish sandwich is reborn as the far more elegant Quenelles-O-Fish.
What’s that? You’re a little concerned by your lack of culinary prowess? Don’t worry, that never stopped Rachel Ray. Plus, author Erik R. Trinidad (full disclosure: Erik is one of our team of highly talented writers here at Discovery.com) has created “recipes” that are more about transforming than actually cooking. He shows you step by step how to take your dinner-in-a-sack and make it completely unrecognizable. And in some cases, more edible…
Creator of the acclaimed site, FancyFastFood.com, Erik’s not a chef (again, never stopped Rachel Ray), and his “cookbook” is an irreverent look at foodie culture and pop culture, and how they often collide. All served with a generous side of humor. It’s quite possibly the funniest cookbook you’ll ever read. (Assuming, of course, you’ll never read one by Rachel Ray.)
Should you decide to partake in any of Trinidad’s cuisine-bending dishes, might I suggest the Whop Perguignon, made from a Burger King Whopper with bacon and mushrooms, a Mushroom Swiss Steakhouse burger and an order each of fries and onion rings.
Or maybe you’d prefer the Tacobellini, tender tortellini created from the humble beginnings of two Taco Bell Burrito Supremes, a Beef Taco and a few packets of Border Sauce. Mmmm, can’t you just taste the deliciousness?
Got a hot date coming over? Impress her with Trinidad’s inspired Five Guys Foie Gras, wherein five Hamburgers with onions, lettuce, tomatoes, mushrooms, green peppers and pickles mix with a half dozen condiment cups full of various condiments to create a rich delicacy that is nearly indistinguishable from the real thing. (Not really. She’ll know immediately.)
It’s time fast food fans came out of the culinary basement and proudly took their place in food society. That is, once they’ve shed their paper wrappers and clam shell boxes, and made the food look more gourmet.
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