Difference between a Burger and a Sandwich?? - Page 2
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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...
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.
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.
Why I thought you knew from Jewish humor, I forget.
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.
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
finger/open faced are sandwiches but seem like they need alittle offshoot
Pate Choux with goo?
if any of the resident dorks are feeling super dorky, it'd be fun to see a chart and talk where shtuff would go.....
Anyway, i would most likely classify in the following taxonomy:
Burgers (as a subset. Mcdonalds refers to burgers as sandwiches)
Finger and Open face sandwiches (subset, variation of the theme)
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
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....
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.
(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:
The hamburger as we know it today, was first created in my home state of Connecticut, at a place called Louies lunch in New Haven. A place I have been to countless times and still frequent when I am in the New Haven area. They are made the same way they have been since they were created over a hundred years ago. In an upright gas broiler grilled with the onions. Served on toasted sliced white bread, not a bun.
Speaking as somebody who is a comic book fan, this is the dorkiest thread ever. I mean that in a good way.
The culinary equivalent of "who would win in a fight, The Hulk or The Mighty Thor."
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Edited by Philip Lam - 10/15/14 at 8:50pm