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Difference between a Burger and a Sandwich?? - Page 2

post #31 of 50
1/6/09 at 8:04am
CALZONE AND STROMBLLI How could you forget this gourmet fare??:smiles:
CHEFED
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post #32 of 50
1/6/09 at 10:36am
Never saw that. Are you sure you're not conflating poutine with a debris po boy? I might have seen some folks eating debris wit cheese, but dey definitely not coon@ss -- tourists fo sho. Better de oysters wit remoulade, cherie.

BDL
What were we talking about?
 
http://www.cookfoodgood.com
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post #33 of 50
1/6/09 at 12:44pm
Does anyone else get the feeling that this thread has shied away from the main topic?

I would define a burger as patty of ground and then cooked food. Salmon, turkey, tofu, soy, beef, tuna. Grind (or shred I suppose) and mash into a patty and cook it, it's a burger. Place said patty onto a bun, it is now not only a burger but a sandwich. Said burger, on its own, is not a sandwich, but once the bun is introduced to the party, we have ourselves a sandwich... Which can be called a burger or a sandwich, usually a burger. It makes sense... kinda...
"**** is finding myself left with only vegan food, light beer, and menthol cigarettes."
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post #34 of 50
1/6/09 at 4:32pm
digress? us? never....:D

If you go deep into Cajun or dare I say coon@ss country and stop at a po-boy/gas station/store.....you may find an old cousine of poutine, remember the Acadians are from Canada...they brought some of the bizarre food wid dem. Mon cher, I'm all about debris and Mother's on Tchopitoulis has killer Ferdis and debris wit grits....soft shell crab poboy or oyster poboy sure sounds good right about now........:( me jonsing for N. O.
cooking with all your senses.....
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post #35 of 50
1/6/09 at 4:33pm

hey....wait....

I've got a burger cookbook here somewhere from the great burger contest in NAPA, a couple of years ago I worked with the coordinating chef....are we still defining burger, if so I'll go find the book if not, not wasting my energy.
cooking with all your senses.....
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post #36 of 50
1/7/09 at 7:41am
Oy. Stop with the energy. Already I'm exhausted. All those stuffed burgers that are really meatloaf like a tzimmes.

BDL
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http://www.cookfoodgood.com
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post #37 of 50
1/7/09 at 7:53am
tzimmies? chopped meat wrapped around goo? Mid-Eastern or possibly Polish extraction?...seen it but not familiar with.....but does it come on a bun or between slices of bread?
cooking with all your senses.....
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post #38 of 50
1/7/09 at 10:18am
No. It's slang for a complicated mess, my last comment was a joke. But since all jokes work better if they include a long explantaion, I'll tell you that a tzimmes is a dish made with a lot of chopped vegetables, mostly carrots that can be cooked overnight in a slow oven (good for Shabbas) until it's completely fubarred (not a yiddish word). It's middle/Eastern European, so the Poland thing was close enough for full marks.

Why I thought you knew from Jewish humor, I forget.

BDL
What were we talking about?
 
http://www.cookfoodgood.com
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post #39 of 50
1/7/09 at 1:35pm
Come on where is the cholent or chunt isnt that a castoulet?:D
CHEFED
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post #40 of 50
1/8/09 at 1:21am
blah blah blah. The quintessential chicken or the egg question. On that basis, to me, the defining factor would be what preceeded the following. If the sandwich was first, then the burger is then a variation of the theme.

However, it is also possible that a hamburger is a stand alone menu item that might of merged into a type of sandwich, or through coincidence, developed parallel to the sandwich.
"Nothing quite like the feeling of something newl"
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post #41 of 50
1/8/09 at 6:24am
long time nick shu......where you been? I miss the animal within the animal bawdy thread.......hope you are well.

OY Boys, it's been several years since I've been in the heart of a kosher kitchen for any length of time....though cholent is more than familiar...


So, catagorizing sandwiches in a Linnean (sp?) taxonomy method, what would it look like?

Sandwiches over encompassing
Burgers a subset
turnovers/pies/calazones/empanadas ?
tacos/quesadillas/peking duck?
dumplings?
finger/open faced are sandwiches but seem like they need alittle offshoot
Pate Choux with goo?
taquitos

if any of the resident dorks are feeling super dorky, it'd be fun to see a chart and talk where shtuff would go.....
cooking with all your senses.....
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post #42 of 50
1/8/09 at 3:10pm
Hiya Shroomgirl, it has been a while. In a nutshell, i have been quite busy over the last 4 years, working for a labour agency. It has been good, from saving small family businesses from themselves to doing sit down dinners for 5000+. However, i think this going to be an interesting year to say the least.

Anyway, i would most likely classify in the following taxonomy:

Sandwiches
Burgers (as a subset. Mcdonalds refers to burgers as sandwiches)
Finger and Open face sandwiches (subset, variation of the theme)

Separate Groupings
Baked Pastries: Empanadas, Turnovers, Pies, Calzone and Choux n goo
Steamed Pastries: Chinese Buns and Dumplings
Tortillas and Pancakes: Quesdillas, Taquitos, Soft Tacos and Peking Duck
Hard Tacos
"Nothing quite like the feeling of something newl"
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post #43 of 50
1/8/09 at 3:17pm
All I have to add is:

The Earl of Sandwich has a lot to answer for! :D
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post #44 of 50
1/9/09 at 6:44pm
On the subject of burgers.......



This was in my home page funnies today. Corney yes but I got a kick outta it:D
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post #45 of 50
1/12/09 at 7:37pm
too funny oldschool.....
cooking with all your senses.....
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post #46 of 50
1/13/09 at 1:34am
A hamburger IS a sandwich. Sandwich's consists of .......whatever you like between two slices of bread. Hamburger is just another word for ground beef.....which was also called Hamburg Steak (from germany). Today anything considered ground is tagged with burger (chickenburger, Turkeyburger). But it is still considered a sandwich.
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post #47 of 50
1/13/09 at 4:11am
You're all wrong. The historical stages of precedence go: Frankfurt, Hamburg, Lord Sandwich. The hamburger is a member of the class frankfurter, and the sandwich is a further step down the taxonomic tree. All three are processed protein surrounded ("sandwiched," or more properly "franked" like postage stamps) by bread, with various condiments.

That's assuming, of course, that we want to factor in time, as in the modern revisions of the Linnaean system. We could do a straight Linnaean taxonomy, in which case we'd have to decide which system of these foods is the one studied (bread, meat, processing, cooking, condiments...), or a polythetic taxonomy studying all the many factors present in a wide distribution of all these foods, leading to definitions based on statistical variation. Or of course there's always Goethe's morphological system....
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post #48 of 50
1/13/09 at 6:55am
SUPER DORK!!!! How bout them all, then there could be a discussion on the whys and hows in the differences....:bounce::)

Ok Chris, you gotta be a scientist cus culinary schools just don't teach the systems you've mentioned at least not into that kind of detail.

1976, an 80+ year old Irish nun was teaching microbiology at the college I was attending in New Orleans, our long standing joke was that she was around when there were only 13 elements. Tougher than nails, that petit woman wore a FULL to the ground (not sure if it was wool) habit with headgear, year round in the southern Louisiana heat.....it could be 100+ degrees with 100% humidity and STILL not be raining. Forget ****'s Angels, this woman was tough.
cooking with all your senses.....
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post #49 of 50
1/13/09 at 7:13am
Yay, I'm a bigger dork than you are!

(Actually I'm not a scientist, but I am in part a historian of science. Nobody teaches all these systems -- never did. The old Linnaean system died before the modern version of the polythetic got developed, and Goethe's morphology died when Darwinian evolution rewrote Linnaeus' system. Isn't that interesting? No really, I've published on this, and.... Hello? Hello? Anybody?)

But I still say that properly speaking, hamburgers aren't sandwiches -- sandwiches and hamburgers are weenies. Like me. :crazy:
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post #50 of 50
1/13/09 at 7:29am
The amazing thing about Linnaeus in light of modern biological taxonomy which is more genetic than anything else, is how right he was about so very many things. Smart man. Goethe and Darwin, yep. Smart too. Alton Brown? Not quite in the same class.

BDL
What were we talking about?
 
http://www.cookfoodgood.com
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