Fancy fast food
Wednesday, July 22, 2009 | 02:28 PM ET
By Andree Lau, CBCnews.ca
I know it seems all I do is talk about greasy food, and fast food, and greasy, fast food. So... here I go again.
I guess my friends know I love this kind of thing because they keep forwarding me links to the trendiest greasy endeavours. The latest is Fancy Fast Food, which takes your regular burger combo or chicken bucket, breaks them down into ingredients and repurposes them into a "fancy" meal.
This tortellini dish was created out of Taco Bell's burrito supreme. (Fancy Fast Food)
A two-piece meal from KFC is magically whipped into the "Colonel's chicken corn chowder."
A large Domino's pizza becomes a modern chow mein.
And Taco Bell's burrito supreme somehow ends up as tortellini. "Garnish with parsley and serve with Sierra Mist in a wine glass," says the cheeky recipe.
It's hard to believe all of the transformations — if not for the step-by-step photos that prove how the fast food becomes fancy.
The site is fun to browse, but would you really try to cook something like this in your kitchen? An even better question perhaps, is if you would eat it?
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From trends and culture to politics and nutrition, Food Bytes serves up tasty tidbits about food and the issues surrounding it that flavour our everyday lives.
About the writers
Amber Hildebrandt writes for CBCNews.ca in Toronto. Growing up on a farm in Manitoba, she acquired an insatiable appetite, but it was during a stint in Japan that she developed her discerning tastebuds and "foodie" ways.
Andrea Chiu is an associate producer at CBC Radio Digital. Though she loves to eat, cook and discuss food,
don't ask her to bake. It never turns out well. She tweets as @TOfoodie on Twitter and organizes food and wine events in Toronto called FoodieMeet.
Tara Kimura is the consumer life reporter for CBCNews.ca, covering a wide range of issues that range from rising food costs and the growing organic movement, to new trends in the marketplace.
Andree Lau is a CBC web reporter in Calgary. Her journalism career includes seven years as a CBC-TV reporter. Her own blog called "are you gonna eat that?" chronicles her eating adventures (including sampling snake and camel hoof tendon).
Jessica Wong is a CBCNews.ca writer who loves to eat and cook, as well as discuss, read and watch programming about food, sometimes all at once.
Kevin Yarr, CBCNews.ca's writer in Prince Edward Island, wrote about food and beer for national and regional magazines before joining the CBC. He acquired a desire for new tastes on his first trip to Europe, and an appreciation of eating locally and in season when he finally settled down on P.E.I.
Elizabeth Bridge is a writer with the CBC Digital Archives in Toronto. She first ventured into the kitchen as a child to indulge a sweet tooth by baking cookies and making fudge. A student budget compelled her to be a vegetarian (for a while) and instilled in her an ongoing curiosity about food and cooking.
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Comments
joe
windsor
been following this blog, love their work
Posted July 23, 2009 04:12 PM
Rayfil Wong
Great article on how creativity can produce a cult following.
great article
Posted November 2, 2009 06:05 PM