Interpretation/Message A: You can find nuance and subtlety in anything, including Joe Biden photographs. This means that most wine-tasters/foodie snobs/art critics are just grasping at straws, and there is no value in subject pursuits of evaluation of quality whether it be Food or Art.
This is a disappointingly common perspective amongst tech nerds.
Interpretation/Message B: You can find nuance and subtlety in anything, including Joe Biden photographs. This is a testament to the power of the human mind and personality - that we can identify small minute differences in objects, flavours, and creations, and describe them with specificity. There is genuine beauty in the variety in the world and offhand shallow interactions with them do not adequately permit a full appreciation of the wonders of the universe. It's worth taking the time to find an area to gain an in-depth understanding in in, regardless of what anyone thinks. Yes, even Joe Biden photographs, if that's all it would be.
That is not to say there is no good vs bad wine/chocolate/name your food. But it has nothing to do with price.
They took a bottle of cheap vodka, took a sample out, filtered the rest, took another sample and set it aside, and re-filtered the remaining vodka, and repeated this 10 times, so that they had a spectrum of vodka samples from filtered zero times to 10 times. They then brought on a vodka expert to taste test them and randomized the order of the samples to see if he could re-order them based on the number of times they went through the filter.
And he did it PERFECTLY.
IIRC, Adam and Jamie could tell the difference after 1 run through the filter, but not further runs.
The problem might just be that the TV shows you watch are so mediocre they can't even get a real expert.
Consider an American food analogue. Do I distinguish good and bad grilled cheese? How can I when its identity is that of a basic, unhealthy, cheap, low-class food? If you add more exotic ingredients, it becomes distant from its quintessential identity, so it becomes "good" grilled cheese in inverse proportion to it being, actually, grilled cheese. Contrariwise, if you enhance it by further indulging in the fats, oils, salts, etc., can we say this is "better" when it has also become even more base, even more low class? It becomes better as it becomes worse.
I find myself wanting to say something similar to your friend. All the grilled cheese are the same to me. I can plainly see one is different than another, but they are all objects of derision, and they only rise above that derision insofar as they stop being grilled cheese.
That's an assertion, not a self-evident fact. And one that I (and I am certain, many other people) would dispute.
Also in the cheap camp considering the ingredients are cheap and making it does not seem too time or equipment intensive.
I find working with dough to always be complicated, but the recipe itself seems simple enough, so it might qualify as basic too, relative to other recipes.
Low class is ill defined, but assuming it means it is popular with poorer people due to the lower cost of its ingredients and preparation, then it might also be true.
"Basic" is clearly not a useful adjective, when a grilled cheese sandwich can be made with a variety of different ingredients some of which are easily available in most parts of the world, and some are not. Certainly you can make a basic grilled cheese sandwich, but it's a logical fallacy to leap from there to "all grilled cheese sandwiches are basic".
"Low class" is again highly ingredient dependent. A grilled cheese sandwich made with some "rare" sourdough bread, irish grass fed butter and 3 kinds of artisanal cheese from different parts of the world is just as much as grilled cheese sandwich as one made with wonderbread and slices of american "cheese product". It's a similar logical fallacy: just because you can make a "low class grilled cheese" doesn't imply that "all grilled cheese sandwiches are low class".
"Cheap" is also covered in a similar way.
Unhealthy I will generally concede, other than to note that our ideas about what is and is not healthy or unhealthy food shift a lot over time (and often loop back on themselves).
For instance, I'm Jewish and my mother made potato latkes one way throughout my childhood. I loved those and various details about them (texture, flavor profile, doneness, etc.) but would go to other friends' house for a meal or whatever and they'd have their own latkes that just didn't taste as good, were much simpler flavor-wise, texture was more homogeneous, etc.
And then of course I've bought frozen pre-made latkes from places like Trader Joe's.
I'd imagine it's like buying frozen gyoza at H-mart vs making your own from scratch with either pre-made wrappers or even homemade ones, plus the filling.
Bad example, as most pizzas _are_ pretty similar. And in my opinion the best pizzas are not too different from average pizzas. And yes, I had a lot of pizzas in my life, in Naples and elsewhere.
What I mean is: when an inexperienced person compares a scallion pancake to a pizza, or compares a scallion pancake to a taco, the two foods are obviously very different. But when an inexperienced person compares a mediocre scallion pancake to a great one, eaten on different days, it may be hard to remember the differences.
Likewise, someone has rarely eaten pizza might consider a good Neapolitan pizza to be broadly similar to a Domino's pizza, whereas someone who has pizza all the time will notice many differences between the two.
This is entirely plausible. If you are used to eating some food regularly over the course of decades, you will be able to discriminate between good vs. mediocre versions. If you have only eaten a food a few times, the most relevant comparisons will be with other types of food, and you won’t necessarily notice the difference between two separate experiences of it. When compared to pizza, tacos, or bagels, all scallion pancakes are pretty similar.
For instance, a person who drinks red wine every day will be able to tell you the difference between varietals, regions, distinguish $100 vs. $7 bottles, maybe notice good vs. bad years from some vineyard; someone who has only rarely had red wine might think that they all taste about the same.