Thursday, August 20, 2009

Dinner for the Morose

Some very important food blogs found while puttering around the various Top Chef recaps from last night:

Fancy Fast Food offers step-by-step directions (with pictures!) for remastering fast food standbys into classic cuisine standbys, more or less.

Le Chicken McConfit (Fancy Chicken McNuggets) by Erik of Fancy Fast Food (as seen on Citysearch’s The Feedbag) Ingredients:  1 ten-piece order of Chicken McNuggets 1 large French fries 1 medium Coke 1 Fruit & Walnut Salad 1 Barbecue sauce 1 Hot Mustard sauce 1 Sweet ‘N Sour sauce 2 bottles of water organic chives (for garnish and a touch of irony)  By definition, a confit is prepared when a meat is slow-cooked in its own fat.  For this Fancy Fast Food recipe, we will consider the fattiest part of the McNugget to be its breading.  So after sorting out your ingredients, skin the McNuggets with a knife until you have a pile of McNugget skins.  Put the McSkins in a food processor with about half a bottle of water, and blend it down to a fatty-looking mush.  Pour the McMush into a non-stick skillet, add some more water, and bring it to a boil.  Once it is bubbling, simmer it down and place the McNugget meat in the skillet.  Cover and let it stew for 15-20 minutes.Meanwhile, clean out your food processor and then add the fries.  Blend it down, adding water as needed, until it all becomes a soft potato purée.  Then take some apple pieces from the Fruit & Walnut Salad and slice them into thinner slices with a knife.  By the time you’re done with that, the McConfit should be ready. Take the McMeat morsels and let them cool. Finally, mix the three sauces in a measuring cup and stir until it has a consistent color.Now, the assembly: put the potato purée in the center of a fancy white plate, then top it with a layer of apple slices.  Butterfly cut your McNuggets-turned-McConfit pieces and then place them on top of the apple slices.  Drizzle the sauce around the plate, and then garnish with some chopped walnuts.  Top it off with some slices of organic chives, and serve your soft drink in a wine glass.  It’s McNifique! Video demonstration from The Feedbag’s vimeo channel:       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
Le Chicken McConfit, anyone?

Also, Insanewiches for inspiring photos but, regrettably, no recipes.

cubewichSolve it, eat it, whatever.

Top Chef notes from BoltLand are limited for the moment to (1) "a hot temper" and "procrastination" may be character flaws, but they are not vices; (2) all those chefs went with "heavy drinking" as their vice of choice to build a dish around since "black tar heroin" probably doesn't really bring out the flavor of scallops so well; (3) Michael I. apparently is confused and thinks he's in Gordon Ramsay's stable of douchetastically misogynistic contestants over at Hell's Kitchen rather than on Top Chef; (4) bacon doughnuts; and (5) BACON FUCKING DOUGHNUTS. WITH BEER CHOCOLATE SAUCE.

Note on Top Chef Masters, which finished up last night: please please please do this again next summer, Bravo. You don't even have to make it a competition--it was hugely satisfying to watch a group of very talented chefs get together every week and (with the exception of Michael Chiarello toward the end, and that Ludo guy) so clearly enjoy each others' company as they cooked and shared their experience with unfailing humor and grace. Just call it Top Chef Masters Cook and Drink and Shoot the Shit and I will watch that every week, maybe twice.

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