Fancier burgers means higher prices

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Discussion Overview

The discussion revolves around the rising prices of burgers and other fast food items, particularly focusing on the trend of gourmet burgers and the perceived decline in the quality and affordability of traditional burgers. Participants share their dietary habits, preferences, and opinions on healthy eating versus convenience foods.

Discussion Character

  • Debate/contested
  • Conceptual clarification
  • Meta-discussion

Main Points Raised

  • Some participants express frustration over the increasing prices of burgers, questioning the value of gourmet options compared to traditional, affordable burgers.
  • Others share their personal dietary choices, with some advocating for healthier eating habits, including cooking at home and incorporating more vegetables.
  • A few participants highlight the downsides of deli meats, citing concerns over salt and nitrate content, while others defend the occasional indulgence in less healthy foods.
  • There are suggestions for alternative meals, such as buffalo burgers and pasta dishes, with varying opinions on the practicality and appeal of cooking at home versus eating out.
  • Some participants reflect on their past eating habits, sharing experiences of consuming high-calorie foods and the impact on their health.

Areas of Agreement / Disagreement

Participants generally express differing views on the value of gourmet burgers versus traditional options, as well as varying opinions on healthy eating. There is no consensus on the best approach to diet and food choices, with multiple competing perspectives present.

Contextual Notes

Participants' dietary claims are based on personal experiences and preferences, which may not reflect broader nutritional guidelines or consensus. The discussion includes anecdotal evidence and subjective opinions regarding food quality and health implications.

Who May Find This Useful

Individuals interested in food pricing trends, dietary habits, and the debate between convenience and healthy eating may find this discussion relevant.

  • #31
JasonRox said:
Morroco has better looking food than that. So does China, Thailand, and all them places.

I bet if you didn't cook the spinach and added it afterwards, it would probably taste better and more appealing.

Errr, no. That's not how its made. What looks 'funny' to you, is normal to others. Try to think outside your western mindset.
 
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  • #32
Cyrus said:
Errr, no. That's not how its made. What looks 'funny' to you, is normal to others. Try to think outside your western mindset.

Um... Morrocan is outside the western mindset...
 
  • #33
Cyrus said:
What looks 'funny' to you, is normal to others.

Same with fashion. You're opinions of what is funny or good could be normal for others.

This can be applied to ANYTHING.
 
  • #34
http://www.casafree.com/modules/xcgal/albums/userpics/20241/normal_tajine-1.jpg

Morrocan looks pretty similar to me.
 
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  • #35
JasonRox said:
Same with fashion. You're opinions of what is funny or good could be normal for others.

This can be applied to ANYTHING.

...okay...:confused:
 
  • #36
Cyrus said:
http://www.casafree.com/modules/xcgal/albums/userpics/20241/normal_tajine-1.jpg

Morrocan looks pretty similar to me.

I love it.
 
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  • #37
GCT said:
I love it.

Yeah, it's very very good stuff. All good as far as I experienced.
 
  • #38
Cyrus said:
It's already cut up fine. Its basically 'chopped' to really thin pieces. Its not like big pieces of steamed spinach. Actually, you don't taste the spinach. What you mainly taste is the beans, the rice, the meat, and lemon. The stew is boiled with whole lemons in it that add flavor. You take them out when you serve it, otherwise you bit into a huge piece of cooked lemon (I've done that a few time) and it's horrible. Keep in mind, Iranian food is not spicy. It all has a lemon/tart flavor. If you want spice, think pakistani/indian.
I'm with you Cyrus, it's all about the taste. That sounds delicious.

Tonight I had one of my favorite dishes, spinach cooked with lemon, soy sauce, hot sauce, parmesan cheese, butter and bread cumbs. It's basically Oysters Rockefeller without the oysters.
 
  • #39
http://img388.imageshack.us/img388/4403/pict0323hl6.jpg

Rice, Potato, green beans, beef, tomatoe paste.

The stuff from last night is 10x better than this though.
 
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  • #40
Cyrus said:
http://img388.imageshack.us/img388/4403/pict0323hl6.jpg

Rice, Potato, green beans, beef, tomatoe paste.

The stuff from last night is 10x better than this though.

Oh wow, that looks - and sounds - terrific!
 
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  • #41
lisab said:
Oh wow, that looks - and sounds - terrific!

Eh, to be honest its kinda so-so. Not exactly my favorite, but it beats eating out. The rice is leftover from last night.
 
  • #42
This morning I made a batch of spam musubi. They didn't turn out as well as I had hoped.
 
  • #43
To answer the o.p. Since we have started turning our food into ethanol, Poultry and beef prices have taken a big increase. Laws of supply and demand, If all the corn is going to make fuel, animal feed is more costly.
 
  • #44
Cyrus said:
Eh, to be honest its kinda so-so. Not exactly my favorite, but it beats eating out. The rice is leftover from last night.

A little red curry paste added to the tomato paste might brighten it up a whole lot. Or perhaps a splash of wine. Sounds and looks like a really tasty starting point and just a little bit of spices might make all the difference. Nice and healthy looking too.
 
  • #45
Cyrus said:
... but it beats eating out...

I've come to the realization that eating out is usually an unpleasant experience.

Now, I can't make dinner for 100 people in one night like a chef can. But the one meal I order, I can make that better at home, almost always. And for a LOT less money.

I don't want to have to wait to ask for more water, wait to ask for a particular condiment, wait to ask for the bill so I can leave. I'm paying a lot of money so that I can wait to ask for service?!?

Maybe I'm just not patient enough, or I'm too cheap, or maybe service has deteriorated over the years.
 
  • #46
Never thought I'd live to see the day that a hamburger could be "gourmet."
 
  • #47
Blame Chef Puck. They now have $200 Wyugu beef hamburgers. No freaking way I'm going to pay that much for a hamburger. I can get a 2/3 pound 100% angus beef burger with all the trimmings, seasoned curly fries, and a drink for $6 at Hardees that will last me 2-3 days.
 
  • #48
Evo said:
Blame Chef Puck. They now have $200 Wyugu beef hamburgers. No freaking way I'm going to pay that much for a hamburger. I can get a 2/3 pound 100% angus beef burger with all the trimmings, seasoned curly fries, and a drink for $6 at Hardees that will last me 2-3 days.

Never had that myself. But I'm mostly contented by a plain old burger king double cheese.

http://www.gomarshall.net/images/bk_double_cheese.jpg

I'm salivating just thinking about it.
 
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  • #49
FrancisZ said:
Never thought I'd live to see the day that a hamburger could be "gourmet."

Most of the hamburgers at fast food places are more or less the same as they have always been. The McDonald's hamburger is the same as the original and apparently so is the White Castle burger. The more you dress it up and the better the ingredients you use the more it is going to cost. I remember watching a documentary on the food network or something about the hamburger and I'm fairly sure that they have had 'gourmet' hamburgers since they first became popular.
 
  • #50
TheStatutoryApe said:
Most of the hamburgers at fast food places are more or less the same as they have always been. The McDonald's hamburger is the same as the original and apparently so is the White Castle burger. The more you dress it up and the better the ingredients you use the more it is going to cost. I remember watching a documentary on the food network or something about the hamburger and I'm fairly sure that they have had 'gourmet' hamburgers since they first became popular.

I'll have to remember then to raise my pinkie next time I'm eating a Nathan's frankfurter too. :smile: