Agreed. In my head, I call this the "blender" comparison that many technophiles seem to use.

Want to compare two meals? Put them in the blender and analyze the nutritional content of the resulting goop.

What? You don't compare food by spec sheets? (Calories, vitamins, carbs, proteins). What are these subjective "texture, taste, style, temperature, presentation" variables you care about? They offer little or no nutritional difference!