Premise? They take fast food and give it an "extreme makeover" to produce something that, at the very least, is somewhat appealing to look at. One would assume that they eat it but they don't go into much detail about that step in the process.
Example
Seared Pollock Cake with Southwest Ramalan Sauce
Ingredients:
* 1 Filet-O-Fish sandwich
* 1 Premium Southwest Salad (with packet of Newman’s Own Southwest Restaurant Dressing)
* 1 medium soft drink
* packets of salt and pepper
Carefully free that little “Alaskan Pollock and/or Hoki” (from Wikipedia) fish filet from its buns. Remove all tartar sauce from the fish and buns, and set it aside. Toast the top half of the bun and set that aside.
Carefully cut the breading off of the fish — but don’t throw the breading out, since we’re going to use it later. Take some time to absorb the fact that yes, McDonald’s does indeed use real fish for their Filet-O-Fish. After star-gazing a while at your quaint fish square, delicately flake the fish apart and place it in a bowl.
Grab that salad and get to dissecting; we’re going to take out the tomatoes, scallions, and a small amount of corn and throw them in the bowl with the flaked fish. GO GREEN! Do yourself a favor and eat some of those greens left behind by your salad dissection.
Take your warm, toned, toasted bun and grind it up in a food processor until it is the consistency of, well, bread crumbs (funny how that works out). Place the bread crumbs in the fish bowl along with a packet of salt and about a half a packet of pepper. Mix all the ingredients in the bowl until it is a sticky, fishy goop. Cut off the bottom of your (empty) soda cup to form a mold for the fish cake, and then put your goop in to mold it.
Take your packet of Southwest salad dressing and strain it into a frying pan over low heat; we want to warm it, not cook it. Take the discarded fish breading and rub it on the bottom of a separate frying pan. The grease from the breading will give you just enough oily coating to sear the fish cake — yummy. Heat the pan until grease is gently smoking, then flip the cake mold over the hot pan and sear the fish cake on both sides.
Finally, the plating: pour the warm salad dressing into a dish and daintily place your fish cake on top. Garnish your little fish puck with some of the contents of your salad.
I find it funny that they use the cups and fry containers for their molds too. One would never make the leap to this being cooking, but at the same time, I do find it somewhat clever. Some of the "recipes" call for a sprig of some fresh herb "for garnish and a touch of irony".
