Other

Fat and Furious Burger Takes Food Styling to New Heights

Fat and Furious Burger Takes Food Styling to New Heights


We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

The graphic designers behind Fat and Furious Burger are constantly on the lookout for new ways to elevate the humble burger

Fat and Furious Burger Takes Food Styling to New Heights

Little is known about Quentin and Thomas, the French graphic designers who created Fat and Furious Burger, but the team has been steadily creating burger-centric photoshoots since 2012.

Though they’re neither chefs nor food photographers, they certainly know how to create a compelling burger.

It all began when the designers decided to “spice up their lunch breaks,” and began adding more whimsical elements to their meals.

“It takes about an hour to find an idea, run to a supermarket to get everything, cook, shoot, and eat,” they told Metro.

Over the past two years, the team has drawn inspiration from beloved films (The Crabzilla Burger),

biblical imagery (The Divine Burger),

and classic literature (Dr. Jekyll and Mr. Burger)

The Fat and Furious Burger team is on hiatus until September, but teamed up with MasterChef on Fox to design a Mystery Box Burger:

For the latest food and drink updates, visit our Food News page.

Karen Lo is an associate editor at The Daily Meal. Follow her on Twitter @appleplexy.


These Pizza Topping Ideas Really Deliver

Including the underrated MVP combo: pepperoni and peanut butter.

Related To:

Back when everyone was stockpiling yeast and baking loaves of sourdough, I discovered a love for making pizza dough from scratch. It's cost-effective, only requires a few ingredients (read: flour, yeast, oil and salt) and, thanks to my KitchenAid mixer, takes almost no effort. Plus, it's the perfect canvas for experimenting with different flavor combinations or for making use of whatever odds and ends are left behind in the fridge.

That said, more often than not, I found myself resorting to the same basic toppings: mozzarella and marinara. While there's nothing wrong with this classic combo, my weekly pizza nights were starting to feel a little stale. Fortunately, the Food Network Kitchen app came to my rescue with its bounty of pizza classes and topping ideas. Here are a few of my favorites:

Taco Salad Pizza

In this class, Catherine McCord tops her 'za with some of your typical Taco Tuesday fillings, plus gives it a special vegetarian twist — with plant-based ground meat! While the crust is in the oven, she cooks up the "meat" with onions and taco seasoning. Then, right before serving she piles on the lettuce, avocado, sour cream and cilantro.


Heart-Healthy Comfort Food

A heart-healthy diet doesn't have to mean nibbling on bland fare. With strategic substitutions, you can still enjoy a helping of macaroni and cheese, mashed potatoes, and even French fries without putting your heart on the line. To show you how easy it is, we&rsquove gathered recipes for 20 classic comfort foods. These updates are as flavorful as the original dishes, but contain significantly reduced levels of fat, cholesterol, and sodium to help you on your way to a heart-healthy lifestyle.

Click through all 20 recipes now!

Chipotle chile pepper lends an unexpected but enticing kick to this classic comfort food made heart-healthier with a combination of reduced-fat dairy products. This version has 18% fewer calories and 54% less saturated fat than the traditional version.

These meatballs have a low-fat profile and great flavor. Just replace ground beef with a combination of ground turkey breast and low-fat turkey sausage. For an extra health boost, serve with whole-wheat spaghetti.

Buttermilk might sound as rich as cream, but it actually has 98% less fat. Crush the garlic before you slice it and let it stand while you peel the potatoes to maximize its heart-protective compounds. This version has 39% fewer calories and 84% less saturated fat than the traditional version.

The sodium and fat content in many chili ingredients can quickly add up if you&rsquore not careful, but this recipe relies on heart-smart ingredients like beans, corn, tomatoes, and fat-free chicken broth.

Seasoned and baked russet potato strips trump greasy restaurant options. This recipe includes a neat trick to make the fries nice and crisp&mdashwithout the unhealthy oils and fat.

You&rsquod never guess this rich-tasting pudding is made from 1% milk. Cocoa powder has less fat and a higher concentration of antioxidants than regular chocolate using a combo of both is good for your heart and pleasing to your tastebuds. This version has 26% fewer calories and 57% less saturated fat than the traditional version.


Box office: ‘Furious 7' headed to new franchise heights

Retaining more Week 2 power than expected, Universal’s latest installment in the street-racing saga with Vin Diesel and Jason Statham held on to the top spot for the second straight week with an estimated $18.8 million across 4,022 screens on Friday. It’s expected to blow past the $250-million cumulative mark domestically by the end of the weekend.

Universal already says “Furious 7" has been the quickest of any of its movies to cross the $200-million threshold. That should help pay for the reported 230 vehicles that were demolished making the film.

“Furious 7" is the first film released in the “Fast & Furious” franchise since the death of star Paul Walker, who was killed in a crash halfway through production. If projections hold, the movie will end up the most popular “Furious” by far, beating 2013’s “Fast & Furious 6,” which topped out at $238 million domestically.

With “Furious 7" burning on all cylinders, little juice was left for other releases on a post-spring-break weekend.

“The Longest Ride,” the 10th screen adaptation of a Nicholas Sparks romance novel, opened at No. 3, with a $5.5-million Friday and a respectable $1,634 per-screen average. 20th Century Fox’s “Ride” may end up cruising past last year’s “The Best of Me,” which with a $35-million cumulative gross was the worst-performing of the Sparks adaptations. But it’s unlikely to get near “The Notebook,” “Dear John” or “Message in a Bottle,” Sparks’ biggest movie hits, each of which kept tugging heartstrings well past $100 million.

The No. 2 spot went to Fox’s “Home,” an animated extraterrestrial fantasy that has the bulk of the family-film market to itself now that Disney’s live-action “Cinderella” is fading after a month of release. “Home” drew a $5.6-million Friday and entered its third week with $116 million in total. “Cinderella” had to settle for the fifth spot, with a $2.3-million start to the weekend, but its cumulative gross has now risen past $175 million.

At No. 4 with $2.6 million Friday was “Get Hard,” the buddy comedy with Will Ferrell and Kevin Hart, which is a bit soft at the box office thanks to negative reviews and word of mouth (moviegoers polled by CinemaScore gave the movie a B). “Get Hard” has grossed a cumulative $65 million so far.


Raspberry recipes

These summer berries are perfect for blending into smoothies and freezing into ice lollies. Or try baking our selection of cakes, tarts and traybakes.

Elderflower & raspberry spritzer

A fabulously boozy jelly pud - the perfect dinner party dessert

Raspberry coconut ices

A yummy treat on a hot day, get the kids to help make these yogurt-based lollies

Chocolate & raspberry creams

This stunning yet simple dessert is the perfect way to end a dinner party

Raspberry meringue ice-cream cake

This fabulous no-cook dessert is perfect for summer entertaining

Raspberry ripple pavlova

This whipped-up ripply delight tastes as dreamy as it looks

Cranberry & raspberry smoothie

A low fat, vitamin C-packed smoothie to start your day

Raspberry & rose trifles

A mix of classic Middle Eastern flavours that come together very simply in this pretty trifle

Apricot & raspberry buckle

Apricots and raspberries are really good partners, and are especially good baked into this soft vanilla cake with cinnamon crumble

Raspberry & white chocolate traybake

The perfect summer pud for a lunch party, or treat with afternoon tea

Raspberry chocolate torte

This cake takes the Austrian sachertorte to new heights. The raspberry filling adds a bright fruitiness that makes it seem far less rich than it really is. Serve in small slices

Raspberry, lemon & frangipane tart

The most stunning summer dessert ever raspberry, lemon and frangipane tart


Jalapeño Cheeseburgers

The unexpected combination of creamy, tangy goat cheese and spicy-sweet marinated jalapeño takes the classic burger to new heights in this recipe. For a lighter take on the usual side, we’re pairing our burgers with carrot fries.

Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

Title

Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Peel the carrots quarter lengthwise, then cut crosswise into 2-inch pieces. Halve the buns. Cut off and discard the stem of the pepper. Halve lengthwise remove and discard the ribs and seeds, then thinly slice crosswise. Place in a bowl. Thoroughly wash your hands immediately after handling.

Place the carrot pieces on a sheet pan. Drizzle with olive oil and season with salt and pepper toss to coat. Arrange in an even layer. Roast 15 to 17 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

While the carrots roast, add the honey (kneading the packet before opening) and vinegar to the bowl of sliced pepper season with salt and pepper. Stir to coat. Set aside to marinate, stirring occasionally, at least 10 minutes.

While the pepper marinates, place the beef in a bowl season with salt and pepper. Gently mix to incorporate. Using your hands, form the mixture into two ½-inch-thick patties. Transfer to a plate.

While the pepper continues to marinate, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the patties and cook 3 to 4 minutes per side for medium-rare (flipping carefully, as the oil may splatter), or until browned and cooked to your desired degree of doneness. Leaving any browned bits (or fond) in the pan, transfer to a plate.

Add the buns, cut side down, to the pan of reserved fond. Toast on medium-high 30 seconds to 1 minute, or until lightly browned. Transfer to a work surface. Assemble the burgers using the toasted buns, creamy mustard sauce, cooked patties, cheese (crumbling before adding), and as much of the marinated pepper as you’d like (draining before adding), depending on how spicy you’d like the dish to be. Serve the burgers with the roasted carrots. Enjoy!

Tips from Home Chefs

About Blue Apron

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company &ldquoBlue Apron&rdquo because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Peel the carrots quarter lengthwise, then cut crosswise into 2-inch pieces. Halve the buns. Cut off and discard the stem of the pepper. Halve lengthwise remove and discard the ribs and seeds, then thinly slice crosswise. Place in a bowl. Thoroughly wash your hands immediately after handling.

Place the carrot pieces on a sheet pan. Drizzle with olive oil and season with salt and pepper toss to coat. Arrange in an even layer. Roast 15 to 17 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

While the carrots roast, add the honey (kneading the packet before opening) and vinegar to the bowl of sliced pepper season with salt and pepper. Stir to coat. Set aside to marinate, stirring occasionally, at least 10 minutes.

While the pepper marinates, place the beef in a bowl season with salt and pepper. Gently mix to incorporate. Using your hands, form the mixture into two ½-inch-thick patties. Transfer to a plate.

While the pepper continues to marinate, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the patties and cook 3 to 4 minutes per side for medium-rare (flipping carefully, as the oil may splatter), or until browned and cooked to your desired degree of doneness. Leaving any browned bits (or fond) in the pan, transfer to a plate.

Add the buns, cut side down, to the pan of reserved fond. Toast on medium-high 30 seconds to 1 minute, or until lightly browned. Transfer to a work surface. Assemble the burgers using the toasted buns, creamy mustard sauce, cooked patties, cheese (crumbling before adding), and as much of the marinated pepper as you’d like (draining before adding), depending on how spicy you’d like the dish to be. Serve the burgers with the roasted carrots. Enjoy!


Chicken Pot Pie

Are you craving comfort food but are afraid of the macro damage? Found in the frozen section of TJ’s, this hearty chicken pot pie is made with chicken, nutrient-packed veggies, and a creamy Alfredo sauce. Feed your hard-trained muscles on a cold winter’s night with 19 grams of protein.

Courtney Anaya / M+F Magazine


Easy OMAD Breakfast Ideas

Since your one meal can happen at any time of day, it’s important to have a variety of intermittent fasting recipes on hand that include different foods and nutritious beverages.

So whether you follow a morning OMAD schedule or you’re just in the mood for nutritious breakfast food, that means your meal can include a sizable plate of eggs and bacon, as well as a smoothie!

Check out these Bulletproof-backed breakfast ideas for some tasty inspiration. And while the main dish will deliver plenty of nutrients, the Meet your macros tip below every recipe aims to round out your entire meal.

1. Breakfast Buddha Bowl

Fill your bowl with a mix of veggies, protein sources and quality fats for a breakfast that takes beauty and balance to a new level.

Meet your macros tip: Pair this hearty breakfast bowl with a cup of coffee (try Bulletproof The Mentalist) with added Bulletproof Original Creamer to give your body and brain an even bigger boost of quality fats.

2. Coconut Flour Pancakes

With just 1.5g of natural, non-added sugar per serving, keto and low-carb dieters can rejoice knowing this pancake recipe qualifies as macro-friendly. A tablespoon of grass-fed ghee on top will take this OMAD breakfast option to new heights.

Meet your macros tip: Complete the ultimate pancake breakfast by adding a cup of traditional Bulletproof Coffee to your meal for the day.

More Recipes From Bulletproof

3. Berry Matcha Smoothie

In just five minutes, you’ll be sipping on a smoothie that separates itself from other OMAD recipes, thanks to Bulletproof Complete Daily Energy Collagen Protein. This unique product contains all nine essential amino acids and delivers sustained energy.

Meet your macros tip: Round out your meal with a Pasture-Raised Egg Bite or two. Just make sure to keep track of your macros so you don’t overindulge on protein.

4. Breakfast Pizza

If eating cookies for breakfast doesn’t sound appealing, perhaps dining on morning pizza will. You may just change your whole family’s mind about the pizza game with this keto-friendly version that only contains 8.8g of net carbs per serving!

Meet your macros tip: Even if you wait till after your last slice, make sure your one meal includes a Bulletproof Original Cold Brew Latte. Each sip contains collagen protein, MCT oil, and best of all, zero sugar!*

5. Collagen Breakfast Cookies

Combine vanilla collagen protein, sliced almonds, pecans and other fresh ingredients for a guilt-free way to eat cookies for breakfast. Although there’s 27.9g of fat and 10.7g of protein per cookie, the carb count totals 8.6g, so make sure to count accordingly when it comes to the rest of your meal!

Meet your macros tip: Get your greens in and tantalize your taste buds with this nutrient-packed Keto Green Lemon Smoothie that contains protein, quality fats and looks almost too good to drink.

6. Bulletproof Breakfast Salad

You can’t go wrong with an OMAD recipe that includes sweet potato, pasture-raised eggs and bacon. Talk about a salad that sounds (and tastes) way more exciting than your typical dinner variety.

Meet your macros tip: By using a keto-friendly sweetener, a slice of this Pumpkin Collagen Bread will seem almost too sinful to be considered keto-friendly. Rest assured, it is!

7. Smoked Salmon and Garlic Spinach Breakfast Sandwich

Breakfast sandwiches don’t have to include carb-heavy bagels and greasy, processed meats. This fancy-feeling version includes plenty of quality fats from smoked salmon, eggs and coconut oil.

Meet your macros tip: Pair your sandwich with Keto Cranberry Orange Muffins for a perfect combination of savory and sweet.

More Recipes From Bulletproof


Yes and no. It's the same cut of meat, but pork belly is raw, and unprocessed. In contrast, Bacon has been cured, usually with salt or brine, and then smoked.

So put simply, pork belly is raw bacon. To become bacon, pork belly is cured in some fashion.

But they aren't exactly interchangeable in cooking. Uncooked Pork Belly is more versatile since it functions like fatty flavoring but also meat. In contrast, Bacon lends a distinctive salty, smoky flavor to the food.


The Good-One Is A Superb Grill And A Superb Smoker All In One


The Good-One Open Range is dramatically different from a traditional offset smoker. By placing the heat source behind and under the smokebox instead of off to the side, Open Range produces even temperature from left to right, something almost impossible to achieve with a standard barrel shaped offset.

Click here to read our complete review

Our Favorite Backyard Smoker

The amazing Karubecue is the most innovative smoker in the world. The quality of meat from this machine is astonishing. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat controlled oven. It is our favorite smoker, period.
Click here for our review of this superb smoker

Grilla Pellet Smoker proves good things come in small packages

We always liked Grilla. The small 31.5″ x 29.5″ footprint makes it ideal for use where BBQ space is limited, as on a condo patio.
Click here for our review on this unique smoker

Copyright © 2005 to 2021 by AmazingRibs.com. AmazingRibs.com is by far the largest and most popular barbecue and grilling website in the world with more than 3,000 pages of tested recipes, articles on technique, science, mythbusting, and product reviews. In addition out Pitmaster Club is a huge thriving community of cooks who love to share. All text, recipes, photos, and computer code are owned by AmazingRibs.com and protected by US copyright law unless otherwise noted. It is a US federal crime to publish or distribute anything on this website without permission. But we're easy! We usually grant permission and don't charge a fee. To get permission, just click here. And you don't need permission to link to us.

Our Privacy Promise, Terms of Service, Code of Ethics. AmazingRibs.com promises to never sell or distribute any info about you individually without your express permission, and we promise not to, ahem, pepper you with email or make you eat spam. We are GDPR compliant (the stringent General Data Protection Regulations from the European Union that went into effect in 2018). GDPR requires that we be willing to delete any info we have about an EU resident if you request it. We go a step further. We extend this right to anyone, EU resident or not. For more about our privacy promise, code of ethics, terms of service, and how we operate to insure you unbiased info, click here.

Contact Us. If you have questions related to barbecue or grilling, please post them to the comments section at the bottom of any page. Our talented team of paid moderators will be with you shortly. If you have business or tecnical issues, please contact us with this email form.

This site is brought to you by readers like you who support us with their membership in our Pitmaster Club. Click here to learn more about benefits to membership.


Watch the video: Food Stylist Caroline Ismail. FoodArtConcept. Burger Styling (May 2022).