Originally Posted by AnnieCahill
Firstly, I think people need to understand that the term gourmet is actually a noun which means a connoisseur of fine food and drink. Since there isn't really an official or traditional definition for it as an adjective, most people take it to mean "better than," or "exceptionally tasty."
Pardon my nitpicking, but actually, there is such a definition.
Other than that, I do agree with what Annie has to say.
My take on it is that it's not what you start with, that makes a food product "gourmet"; it is what you end up with. (Indeed, that is the lesson we take away from Chopped.
There have been people on Fountain Pen Network who are shocked that when I make dressing for a turkey, I start with a box of Mrs. Cubbison's dressing crumbs, rather than a loaf of some artisan bread. They equate Mrs. Cubbisons (which is no more a "mix" than a box of Panko crumbs is; it's simply dried crumbs of purpose-baked seasoned bread) with such vile convenience foods as "StoveTop"